KEY CIRCLE COMMONS health score and inspection history

4-501.114, 4-703.11 Provide a chemical sanitizer used in mechanical ware washing equipment as specified by in 7-204.11. / Repair dish machine and wash, rinse and sanitize in 3-compartment sink until repair is verified by JCDH. // Dish machine testing at 00ppm for chlorine sanitizer.

4-601.11(C) Keep nonfood contact surfaces of equipment (interiors of refrigeration units and cooking equipment, exteriors of equipment, storage shelves, etc.) free of an accumulation of dust, dirt, food residue, and other debris. // Heavy ice buildup in RI freezer.

ADPH 420-3-22-.08, 8-403.50 Post current inspection report in a conspicuous place inside the food establishment. Report remains the property of JCDH. // Last inspection report not posted.

420-3-22.02(2)(a), 2-101.11(A), 2-102.11(B) An employee or PIC with certification from an accredited food protection manager certification program or verification of attendance of an accredited program within the past 12 months, shall be on the premises during all hours of operation (Priority Category 3 and 4).// No CFSM on duty during time of inspection.

ADPH 420-3-22-.08, 8-304.11 Post current permit in public view. Permit remains the property of JCDH. // Current (2026) food permit not posted

Store raw shell eggs below and away from ready to eat food. (preventive)// Raw eggs stored above RTE sandwiches. PIC COS by placing sandwiches above.

Wash, rinse and sanitize contaminated equipment and utensils (non-cooking) as often as necessary to prevent the accumulation of soil, or at least every 4 hours during continuous use (can opener blade, slicers, mixer, cutting boards, etc.)// Food slicer observed with old food on and around slicer blade.

Provide wash solution temperature in a chemical sanitizing dish machine at a minimum of 120 F. // Dish machine reached a max temp of 111F degrees after multiple attempts. WRS in 3-compartment sink until dish machine is repaired.

4-601.11(C) Keep nonfood contact surfaces of equipment (interiors of refrigeration units and cooking equipment, exteriors of equipment, storage shelves, etc.) free of an accumulation of dust, dirt, food residue, and other debris. // Heavy ice buildup in RI coolers

Provide appropriate, readily accessible thermometers for all make tables, coolers and hot holding units.// No thermometers in RI coolers.