- Basic - Dusty ceiling light covers in dish wash area.
- Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container. **Repeat Violation**
- Basic - Employee with no hair restraint while engaging in food preparation. **Corrected On-Site**
- Basic - Food stored on floor.jelly, sugar in buckets on the floor.
- Basic - In-use r scoop/spoon stored in standing water less than 135 degrees Fahrenheit.Ice cream **Corrected On-Site**
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. **Corrected On-Site**
- Basic - Working containers of food removed from original container not identified by common name.Yellow white blue containers.
- High Priority - Potentially hazardous (time/temperature control for safety), commercially processed food reheating for hot holding not heated to a minimum temperature of 135 degrees Fahrenheit in all parts.Butter **Corrected On-Site**
- Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. Gallon of milk, orange juice
- Intermediate - Handwash sink not accessible for employee use at all times. **Corrected On-Site**
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6/11/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container.
- Basic - No handwashing sign provided at a hand sink used by food employees.Dish Wash area.
- Basic - Paper towel used as liner for food container. Salad **Corrected On-Site**
- Basic - Uncovered food stored near sink exposed to splash.Breads
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Repeat Violation**
- Basic - Wiping cloth sanitizing solution stored on the floor. **Corrected On-Site**
- High Priority - Employee failed to wash hands before putting on gloves to work with food.
- High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure.Cheese
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above.Potatoes
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food.
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1/27/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Accumulation of debris on exterior of warewashing machine.
- Basic - In-use tongs stored on oven door handle. **Corrected On-Site**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. Gallon of milk
- Intermediate - Handwash sink not accessible for employee use at all times.dishwash shelf on top **Corrected On-Site**
- Intermediate - Handwash sink used for purposes other than handwashing.kitchen
- Intermediate - No metal stem-type thermometer provided to measure temperature of food products. **Corrected On-Site**
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7/10/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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3/18/2013 | Routine - Food | Call Back - Complied |
- Basic - Attached equipment soiled with accumulated dust.Lights in dishwash area
- Basic - Bag/container of unrecognizable prepared food not identified by common name.
- Basic - Case of single-service articles stored on floor in dry storage area.
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
- Basic - Cloth used as a food-contact surface.
- Basic - Floor soiled/has accumulation of debris.
- Basic - Floor tiles cracked, broken or in disrepair.
- Basic - Food stored in a location that is exposed to splash/dust.Ineffective splashguard
- Basic - Food stored on floor.Potatoes , onions
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Displayed food not properly protected from contamination.Pastries
- High Priority - Employee dried hands on clothes/apron/soiled towel after washing.
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food.
- High Priority - Employee washed hands with glove on.
- High Priority - No proof of parasite destruction or aquaculture documentation for cold smoked salmon served raw or undercooked. Fish must be fully cooked or discarded.
- High Priority - Raw animal food stored over canned/bottled drinks.eggs over food in bucket
- High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
- Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. Gallon of milk
- Intermediate - Handwash sink used for purposes other than handwashing.
- Intermediate - Kitchen shelves soiled with food debris.
- Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.
- Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. **Corrected On-Site**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.Croque Maiser and ham
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1/11/2013 | Routine - Food | Warning Issued |
- Faucet/handle missing Splash quard at kitchen hand wash sink.
- Critical - Hand wash sink lacking proper hand drying provisions.dish wash area
- Critical - Hand wash sink lacking proper hand drying provisions.dish wash area
- Critical - Hood suppression system tag out-of-date. For reporting purposes only.TAG MISSING
- In-use utensil not stored with handle above the top of potentially hazardous food and the container.ice scoops
- Observed a nonfood-grade towel used as a shelf guard . Cups on top of towels
- Critical - Observed accumulation of debris in warewashing machine and associated equipment.Calcium deposits
- Observed build-up of food debris, dust or dirt on nonfood-contact surface.light shields in dishwash area
- Critical - Observed employee switch from working with raw food to ready-to-eat food without washing hands.DID NOT CHANGE GLOVES
- Critical - Observed handwash sink used for purposes other than handwashing. Corrected On Site.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. Gallon of Milk
- Critical - Portable fire extinguisher not properly mounted at least 4 inches off the floor and the top no higher than 5 feet off the floor. For reporting purposes only.
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7/27/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
- Critical - Vacuum breaker mising at hose bibb.
- Wet wiping cloth not stored in sanitizing solution between uses.
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5/14/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions. Corrected On Site.
- Critical - No handwashing sign provided at a handsink used by food employees. Corrected On Site.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. HANDLING STRAWBERRY Corrected On Site.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Corrected On Site.
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2/3/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hands washed and clean, good hygienic practices (observed), alternative operation plan
- Storage/handling of clean equipment, utensils
- Critical - Toxic items labeled and used properly
- Critical - Toxic items properly stored
- Clean clothes, hair restraints
- Critical - Current license properly displayed
- Critical - Employee training validation
- Critical - Presence of insects/rodents. Animals prohibited
- Critical - Presence of insects/rodents. Animals prohibited
- Critical - Proper hygienic practices, eating/drinking/smoking (evidence)
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2/3/2011 | Routine - Food | Call Back - Complied |
- Critical. Required consumer advisory for raw/undercooked animal food not provided. Repeat Violation.
- Critical. Working containers of food removed from original container not identified by common name. Repeat Violation. SQUEEZE BOTTLES ETC.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Corrected On Site.
- Critical. Observed food stored on floor.
- Observed ice scoop with handle in contact with ice.
- Observed employee with no hair restraint. Corrected On Site.
- Critical. Portable fire extinguisher(s) obstructed from view. For reporting purposes only. K CLASS
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8/10/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Required consumer advisory for raw/undercooked animal food not provided.
- Critical. Working containers of food removed from original container not identified by common name. Salt, batter mix, etc.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.
- Critical. No stem thermometer provided to measure temperature of food product.
- Critical. Observed encrusted, soiled material on slicer. Corrected On Site.
- Critical. Bathroom not enclosed with tight-fitting, self-closing doors.
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6/3/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Required consumer advisory for raw/undercooked animal food not provided.
- Critical. Hand sink missing at dishwashing machine or area.
- Critical. No handwashing sign provided at a handsink used by food employees.
- Critical. Hand wash sink lacking proper hand drying provisions.
- Critical. Handwashing cleanser lacking at handwashing lavatory.
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1/8/2010 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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