KEYSTONE INN (THE)

Name: KEYSTONE INN (THE)
Address: 208 W. STATE ROAD 100, KEYSTONE HEIGHTS, FL, 32656, US
Rating: 0

208 W. STATE ROAD 100, KEYSTONE HEIGHTS, FL 32656

License #1400067

🏨 Hotel/Resort ℹ️

0 Grade F / 100

Failing Health Score

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Latest inspection

September 28, 2026 · 1 finding · 1 critical

Routine - Food (follow-up)

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Quick take

KEYSTONE INN (THE) in KEYSTONE HEIGHTS currently holds an InspectFL Health Score of 0 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 19 times from Florida DBPR, with the most recent inspection on September 28, 2026. Across those visits, inspectors documented 158 total violations — 48 critical, 42 major, 68 minor.

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Inspections on file

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Callback visits

Latest clean pass

August 11, 2025

The latest inspection on September 28, 2026 shows 1 observation row: 1 critical, 0 major, and 0 minor.

Official recordInspection data quality

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Official source: DBPR

Inspection coverage

89%

Inspector notes

132

Coverage note

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KEYSTONE INN (THE) has a rough inspection history. Would you risk it?

F record

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*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

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Critical Major Minor

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Disposition: Call Back - Extension given, pending
[22-41-4] Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher (Chlorine 0ppm). Dishwasher ran multiple times, sanitizer dispensing while drain is open, not allowing sanitizer to reach dishes.

Official DBPR inspection report ↗

Inspector notes not available yet — showing violation categories below.

Disposition: Administrative complaint recommended
Cutting boards, equipment, and storage in poor repair — cut marks, ice buildup, rust, missing handles on dispensing utensils.
Cutting boards, equipment, and storage in poor repair — cut marks, ice buildup, rust, missing handles on dispensing utensils.
No chemical test kit available for the sanitizer in use; dishmachine maintenance issues, label residue on cleaned containers, lime scale buildup.
Food-contact surfaces soiled with debris, mold-like substance, or slime; ice machine interiors with mold; dishmachine sanitizer at improper concentration.
Food-contact surfaces soiled with debris, mold-like substance, or slime; ice machine interiors with mold; dishmachine sanitizer at improper concentration.
Food-contact surfaces soiled with debris, mold-like substance, or slime; ice machine interiors with mold; dishmachine sanitizer at improper concentration.
Food-contact surfaces soiled with debris, mold-like substance, or slime; ice machine interiors with mold; dishmachine sanitizer at improper concentration.
Non-food-contact surfaces (gaskets, shelves, equipment exteriors, door handles) soiled with grease, debris, dirt, slime, or dust.
Equipment and utensils stored wet (wet nesting), stored uninverted, or stored in dirty drawers/racks after cleaning.
Standing water in coolers, leaking pipes, missing vacuum breakers on mop sinks or hose bibbs, plumbing in disrepair.
Live insects, roach activity, rodent droppings, or other pest evidence; exterior door gaps that admit pests.
Live insects, roach activity, rodent droppings, or other pest evidence; exterior door gaps that admit pests.
Floors, walls, and ceilings soiled with grease, food debris, dust, or in disrepair. Standing water on floor surfaces.
Floors, walls, and ceilings soiled with grease, food debris, dust, or in disrepair. Standing water on floor surfaces.
Spray bottles of toxic substances unlabeled, chemicals improperly stored, sanitizer above maximum allowed concentration, medicine improperly stored.
No proof of state-approved employee training; employee training expired or not available; no certified food manager on duty when required.
Stop Sale orders issued on food found unsafe to serve — temperature abuse, unsound condition, dented cans, expired ready-to-eat food, and shellfish tagging issues.
Stop Sale orders issued on food found unsafe to serve — temperature abuse, unsound condition, dented cans, expired ready-to-eat food, and shellfish tagging issues.
Stop Sale orders issued on food found unsafe to serve — temperature abuse, unsound condition, dented cans, expired ready-to-eat food, and shellfish tagging issues.
TCS food held above 41°F when cold-held, below 135°F when hot-held, or not cooled within required timeframes. The most-cited High Priority category in our current scraped dataset.
Probe thermometers missing, inaccurate, or uncalibrated; ambient air thermometers missing from holding units.
Raw animal food stored over or with ready-to-eat food, food stored on the floor, food stored uncovered, and improper storage by minimum cooking temperature.
Raw animal food stored over or with ready-to-eat food, food stored on the floor, food stored uncovered, and improper storage by minimum cooking temperature.
Employees touching ready-to-eat food with bare hands without an approved alternative procedure or required training documentation.
Employee personal beverage container in food prep area; employees handling food or clean equipment without washing hands first or after touching soiled surfaces.
Employee personal beverage container in food prep area; employees handling food or clean equipment without washing hands first or after touching soiled surfaces.

Specific inspector observations for this inspection are in the official DBPR report at myfloridalicense.com.

Disposition: Warning Issued
[22-41-4] At time of follow up inspection chlorine dish machine at 0ppm.
[01B-02-5] At time of follow up inspection walk in cooler holding ambient air temperature of 61F. No time/temperature control food for safety present in interior walk in cooler. In exterior walk in cooler; ham 47f, sausage 48f, kielbasa 45f, beef 49f, cut tomatoes 47f and pooled eggs 46f all cold holding, per operator may have been in interior walk in cooler during breakfast shift but unaware when items were placed in functioning walk in cooler. Discussed with operator to discard. On cold buffet line, tuna salad 46f, pea salad 47f, macaroni salad 47f, potato salad 49f, coleslaw 47f, cut tomatoes 48f, cut lettuce 52f. Per operator items placed out prior to arrival and unaware how long theyve been out. Discussed with operator to discard.
[03A-02-5] At time of follow up inspection walk in cooler holding ambient air temperature of 61F. No time/temperature control food for safety present in interior walk in cooler. In exterior walk in cooler; ham 47f, sausage 48f, kielbasa 45f, beef 49f, cut tomatoes 47f and pooled eggs 46f all cold holding, per operator may have been in interior walk in cooler during breakfast shift but unaware when items were placed in functioning walk in cooler. Discussed with operator to discard. On cold buffet line, tuna salad 46f, pea salad 47f, macaroni salad 47f, potato salad 49f, coleslaw 47f, cut tomatoes 48f, cut lettuce 52f. Per operator items placed out prior to arrival and unaware how long theyve been out. Discussed with operator to discard.
[03B-01-6] On buffet line in place of ribs establishment offering fried fish, at time of inspection fried fish hot holding at 125F or below. Discussed with operator placed out within last hour and redropped in fryer to reheat, reheated to 173f at conclusion of inspection.
[53B-01-5] No proof of required food handler training for any food handling employee.

Disposition: Warning Issued
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on shelf over in use cutting board on cook line.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. On shelf over three compartment sink, clean containers stacked while wet.
[14-11-5] Equipment in poor repair. Multiple torn door gaskets. Ice build up on compressor of walk in freezer.
[36-73-4] Floor, walls and ceiling soiled/has accumulation of debris. Wall behind cook line hand wash sink with mold like substance build up. Floor under cook line fryers with crease and debris build up. Floor of prep cook line soiled. Floor drain behind cook line slow draining with standing water.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Food debris build up in cook line microwave.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cookline hood filters and prep room hood filters soiled with grease build up. Multiple cooler door gaskets soiled.
[33-16-4] Open dumpster lid. Dumpster lid open.
[14-20-4] Ripped/worn tin foil used as shelf cover. Ripped tin foil lining shelf of cookline.
[29-49-6] Standing water in bottom of reach-in-cooler. Standing water in bottom of cookline reach in cooler and wait station standup cooler.
[14-12-4] Utensils in poor condition. Bulk ice bin scoop with large crack in scoop.
[22-41-4] Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Chlorine dish machine at 0ppm. Operator set up three compartment sink.
[12A-27-4] Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observed employee on cook line cracking raw shell eggs then handling clean utensils and ready to eat hash browns.
[50-17-3] Operating with an expired Division of Hotels and Restaurants license. Current license expired 06/01/2025.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. In interior walk in cooler, beef (57F - Cold Holding); cheese (58F - Cold Holding); steak (58F - Cold Holding) Stored in cooler over night.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In cook line reach in cooler, cheese (49F - Cold Holding); cut lettuce (47F - Cold Holding). Operator has ice in cooler to assist cold holding temperatures. Raw shell eggs held on cookline at ambient kitchen air temperature over 45F. On ice on buffet line, tuna salad (51F - Cold Holding); egg salad (53F - Cold Holding); macaroni salad (51F - Cold Holding); coleslaw (52F - Cold Holding) per operator placed out at 9:30. Operator added ice to well. In walk in cooler; beef (57F - Cold Holding); ham (56/57/59F - Cold Holding); kielbasa (57F - Cold Holding); cheese (58F - Cold Holding); steak (58F - Cold Holding) ambient air of walk in cooler 56F. Per operator ham and kielbasa prepared in the Am prior to opening, relocated from walk in cooler.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On buffet line, ribs (94F - Hot Holding) stacked high in container with heating element at bottom of container.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Cook line equipment and space between equipment soiled with food debris. Walk in cooler shelves soiled with debris. Bulk ice bin with mold like substance on deflector plate.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test kit available for dishmachine or three compartment sink.
[53B-01-5] No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. No proof of any food handler training.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. No date marking on any prepared product in walk in cooler.

Disposition: Warning Issued
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Bulk ice bin in waistation area with mold like substance build up on the deflector plate.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on shelf over prep table on cook line over open margarine container.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employees jacket over canned food on can speed rack.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. On shelf by microwave, clean metal containers stacked while wet.
[14-11-5] Equipment in poor repair. Multiple reach in cooler door gaskets torn/separating. Walk in cooler and walk in freezer door gasket torn/separating.
[36-73-4] Floors, walls and ceiling soiled/has accumulation of debris. Wall/counter behind hand wash sink on cook line has mold like substance build up. Floors under cook line equipment in prep area with grease and debris build up. Prep area ceiling with cooking vapors residue staining.
[36-68-5] Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling. Grease build up on prep line hood filters and wall under hood filters.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cook line hood filters with grease build up. Multiple door gaskets soiled. Fan guard in walk in cooler with mold like substance observed.
[33-16-4] Open dumpster lid. Dumpster lid open.
[14-20-4] Ripped/worn tin foil used as shelf cover. Ripped tin foil lining shelf over sandwich make line cooler.
[14-12-4] Utensils in poor condition. Ice scoop by bulk ice bin with crack running through the scoop portion. Plastic containers in dish area with cracked edges. Broken handles on buffet lids.
[42-01-4] Wet mop not stored in a manner to allow the mop to dry. Wet mop store in mop bucket by rear exterior door.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth on prep counter of cook line.
[09-01-4] 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. Employee on cook line utilized bare hands to handle ready to eat bread and slice open on cook line.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the flip top reach in cooler on the cook line, sliced cheese (49F - Cold Holding) operator has ice bucket inside reach in cooler to assist with temperature control. Discussed with employee placing bagged ice on product, employee states will move to interior of cooler instead of open air top portion.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On the shelf over the cook line, grilled onions (105F - Hot Holding) in plastic container. Employee states placing them back on grill for next order.
[41-15-5] Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Sanitizer solution on wait station line over 500ppm quaternary, turns strip bright blue. Operator emptied some sanitizer out and added water.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Cook linen grill area has heavy accumulation of food debris and grease build up. Wait station reach in cooler shelves with spilled food residue. Hand wash sink in wait station by bulk ice bin soiled. Prep line can opener with debris on the blade.
[53A-07-6] No certified food manager for establishment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ No food manager for establishment at time of inspection.
[53B-01-5] No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. No valid food handler training for employees at time of inspection.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. In the walk in cooler, multiple containers of food missing product date marking from Sunday and Wednesday.

Disposition: Warning Issued
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of bulk ice machine has mold like substance.
[16-23-4] Accumulation of lime scale on the inside of the dishmachine. Interior and chemical hoses of dish machine with build up.
[14-01-5] Bowl or other container with no handle used to dispense food. Cup used as scoop in bulk sugar container.
[08B-49-4] Employee personal food not properly identified and segregated from food to be served to the public. In the walk in cooler, employee personal food on top shelf over food for customers.
[13-04-4] Employee with no beard guard/restraint while engaging in food preparation. Two employees working with food with no beard guard.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. On prep area shelf by the microwave, clean metal containers stacked while wet.
[14-11-5] Equipment in poor repair. Reach in freezer door gasket and walk in cooler door gasket torn. Accumulation of ice in walk in freezer on shelves and products under compressor.
[36-73-4] Floors, walls and ceiling soiled/has accumulation of debris. Air vents through kitchen with dust build up. Walls of prep area with food staining and cooking vapor staining. Floor around fryers of cook line with grease build up. Floors of prep area with debris build up.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Cook line and prep microwave with food debris build up.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cook line hood filters with grease build up. Backside of hand wash sink on cook line with mold like substance. Multiple reach in cooler/reach in freezer door gaskets with debris build up. Waitstation soda dispenser with mold like substance on the underside behind the nozzles. Bottom shelf of prep table opposite prep area fryers with build up of food debris.
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Fish thawing in standing water in prep sink. Operator turned on cold water.
[21-07-4] Wiping cloth chlorine sanitizing solution not at proper minimum strength. Waitstation sanitizer bucket at 0ppm.
[02D-01-5] Working containers of food removed from original container not identified by common name. Ill sugar container in the waitstation with no product labeling.
[22-41-4] Dishmachine chlorine sanitizer not at proper minimum strength. Chlorine dish machine at 0ppm, operator primed to 50ppm chlorine.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. In the walk in cooler, raw pooled eggs over sealed log of ready to eat ham.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the flip top reach in cooler on the cook line, cheese (46F - Cold Holding) per employee working the cook line has had ice in cooler to assist with holding temperature, had removed cheese for previous order and just placed back in the cooler.
[02C-03-5] Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. In the wait station reach in cooler, 2 open containers of milk with no product date marking. Per employee just opened third jug of milk unsure of date for other two will ask other employees.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Accumulation of grease on side and backside of fryers. Build up of solidified grease on clean pans over cook line hand wash sink. Can opener on prep line with rust and food debris build up. Cook line grill with accumulation of grease and debris. Interior of the waitstation reach in cooler soiled with food residue.
[53A-07-6] No certified food manager for establishment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ No certified food manager for establishment.
[53B-13-5] Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Three food handling employees present with no food handler training.

Disposition: Warning Issued
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Bulk ice bin has mold like substance on the deflector plate.
[14-01-5] Bowl or other container with no handle used to dispense food. Bowl used as scoop in rice container in the walk in cooler. Cup used as scoop in bulk sugar container at the waitstation.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink stored on top of the warmer unit on the main cook line.
[08B-49-4] Employee personal food not properly identified and segregated from food to be served to the public. In the walk in cooler, bag of employee personal food stored over case of sausages.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee jackets stored on can rack over cans and bacon bits.
[13-04-4] Employee with no beard guard/restraint while engaging in food preparation. Employee on the main cook line working with food with no beard guard.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. On the shelf over the warewashing area, clean containers stacked while wet.
[36-73-4] Floors, walls and ceiling soiled/has accumulation of debris. Accumulation of grease and food debris on the floor by the fryers on the main cook line. Build up of food debris on the wall by the front counter waitstation trash can.n Floors in back prep area and warewashing area have build up of debris. Ceiling vents have build up of dust through kitchen.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave on the main cook line and microwave by the walk in cooler have build up of food debris.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Sides and back of the fryers on the main cook line have accumulation of grease and food debris. Underneath flat top grill in the main cook line has accumulation of grease and food debris. Multiple reach in cooler door gaskets and walk in cooler door gasket has mold like substance build up.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Interior of the waitstation standup reach in cooler is soiled with food debris.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth stored on prep station in front of the grill area of the main cook line. Employee relocated the wet wiping cloth.
[35A-02-6] Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed one fly by the trash can area of the waitstation by the standup reach in cooler no longer in use.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In the buffet line steam table, collard greens (112F - Hot Holding); baked beans (116F - Hot Holding). Operator removed both items and place into the oven to begin reheating.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Can opener on the back prep table with old food debris on the blade.
[31A-09-4] Handwash sink not accessible for employee use at all times. Hand wash sink on the cook line covered with sheet tray and used as prep table. Employee removed sheet tray to allow access to the hand wash sink.
[53A-07-6] No certified food manager for establishment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ No certified food manager for establishment.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Only a quaternary test kit available, no chlorine kit to test the chlorine dish machine.
[53B-13-5] Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Only one food handler training certificate available with 4 employees present.
[27-02-4] Well water testing report/documentation is not available upon request. Most recent available well water test is from 2017.

Disposition: Warning Issued
[16-03-4] Accumulation of debris inside warewashing machine. Interior of dishmachine with mold like substance buildup. Also observed debris on top of dishmachine.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Cups wet nesting at server area.
[36-73-4] Floors walls, and/or ceilings soiled/has accumulation of debris. Heavy grease buildup under fryers on floor in front kitchen area. Floors and wall under dishmachine with debris buildup. Mold like substance on wall behind hand wash sink at front kitchen. Wall at fryers in back kitchen with heavy grease buildup.
[14-13-4] Food-contact surface not smooth and easily cleanable. Counter in back kitchen showing ware, missing corner.
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup on shelves of small white reach in freezer. Also observed ice buildup in walk in freezer under lines.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Extreme grease buildup under cookline in front kitchen. Heavy grease buildup on sides of fryers in front and back kitchen. Heavy flour debris buildup on shelf in kitchen with batters. Grease buildup on shelving above hand wash sink in front kitchen. Fans in walk in cooler with debris buildup. Sheet pans on either side of fryers in back kitchen with heavy grease buildup.
[08B-12-5] Stored food not covered. Multiple items in walk in cooler uncovered. Also personal food stored above customer food in white reach in cooler. Person in charge moved to appropriate location.
[22-41-4] Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishmachine testing at 0ppm. Tubing is in disrepair. Person in charge agrees to utilize triple sink for sanitizing until unit can be serviced.
[12A-27-4] Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observed cook crack shell eggs, then handle clean plates without hand wash. Spoke to employee who washed hands and donned gloves.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler raw sausage and beef stored over mayonnaise and cooked sausage. Person in charge moved to appropriate location .
[35A-04-4] Rodent activity present as evidenced by rodent droppings found. Observed approximately 5 rodent droppings in external closet with single service items.
[29-34-4] Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Hose bibb outside back door with black hose attached missing vacuum breaker.
[02C-03-5] Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Deli meat sliced Wednesday per person in charge with no date mark.
[11-27-4] Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Person in charge unable to provide written biohazard cleanup procedure. Provided form during inspection.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Mold like substance on deflector plate in ice machine. Can opener with debris buildup.
[53A-02-7] Manager or person in charge lacking proof of food manager certification and no other certified food service manager employed at this location. No CFM for establishment.
[31B-03-4] No soap provided at handwash sink. Missing from hand wash sink by ice machine. Person in charge provided.
[27-02-4] Well water testing report/documentation is not available upon request. Unable to provide well report during inspection.