CRAZY CAFE

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Rice 71 F left out at room temperature. Discussed reheating.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board. Repeat Violation

Intermediate - Unnecessary persons in the food preparation, food storage, or warewashing area. Child in kitchen.

Basic - Bowl or other container with no handle used to dispense food. Bowl with no handle in rice. Repeat Violation

Basic - Cutting board has cut marks and is no longer cleanable. Cutting board. Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table.

Basic - Food stored on floor. Multiple food items on floor in walk in cooler, walk in freezer, and in kitchen. Repeat Violation

Basic - Ice scoop handle in contact with ice. In ice bin. Repeat Violation

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice spoon in standing water temped 76 F.

Basic - Wet mop not stored in a manner to allow the mop to dry. Repeat Violation

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth on prep table. Repeat Violation

High Priority - Nonfood-grade bags used in direct contact with food. Meat in grocery bags in walk in freezer.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards.

Intermediate - Handwash sink not accessible for employee use at all times. Drink in hand wash sink, employee removed at time of inspection. Corrected On-Site Repeat Violation

Intermediate - Identity of food or food product misrepresented. Red snapper is listed on the menu and manager states tilapia is served in its place. Admin Complaint

Intermediate - 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. Manager provided 2 food handler certifications and has a total of 5 food handlers.

Intermediate - Records/documents for required employee training do not contain all of the required information. Employee training certificate only has the employee name and date of completion. Repeat Violation Admin Complaint

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine. Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. Bowl with no handle in rice. Repeat Violation

Basic - Clean, single-use gloves not handled in a sanitary manner. Used gloves left on cutting board, employee discarded at time of inspection. Corrected On-Site

Basic - Cutting board has cut marks and is no longer cleanable. Cutting boards.

Basic - Food stored on floor. Bag of rice on floor. Repeat Violation

Basic - Ice scoop handle in contact with ice. In ice bin. Repeat Violation

Basic - Wet mop not stored in a manner to allow the mop to dry.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth on cutting board. Repeat Violation

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee cutting cucumbers put on gloves without washing hands.

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. Observed employee cutting cucumbers with bare hands.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef and shrimp over cooked rice in walk in cooler. Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Noodles 51 F, chicken 51 F sitting high up in prep cooler, employee placed in bottom of reach in cooler. Corrective Action Taken Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda machine.

Intermediate - Handwash sink not accessible for employee use at all times. Utensils in handwash sink next to mop sink. Employee removed at time of inspection. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Ice bath in handwash sink near soda machine. Repeat Violation

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. For chlorine.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at handwash sink next to mop sink.

Intermediate - Records/documents for required employee training do not contain all of the required information.

Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Handwash sink next to mop sink temp 75 F, employee turned back on hot water temped 92 F. Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine. Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. Bowl with no handle in bag of sugar and rice. Repeat Violation

Basic - Carbon dioxide tanks not adequately secured.

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Bowls not inverted next to soda machine.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee bag on cigarette box on dry storage shelf, employee removed at time of inspection. Corrected On-Site

Basic - Food stored on floor. Sauce on floor. Repeat Violation

Basic - Ice scoop handle in contact with ice. In ice bin at soda machine. Repeat Violation

Basic - In-use wet wiping cloth/towel used under cutting board.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of ice machine.

Basic - Single-service articles improperly stored. To go boxes on floor near restroom.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloths on prep tables throughout kitchen. Repeat Violation

High Priority - Nonfood-grade bags used in direct contact with food. Crab in garbage bag in walk in cooler, operator removed at time of inspection. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp over cut lettuce and raw shell eggs over sauce in walk in cooler.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. shrimp 47 F, in reach in cooler on cook line. Operator placed items to the bottom of the cooler. Corrective Action Taken

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. No time mark on rice held on time. Operator states the rice has been out for 2 hours.

Intermediate - 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. Sent to operator at time of inspection. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on cookline.

Intermediate - Handwash sink used for purposes other than handwashing. Strainer in hand wash sink, employee removed at time of inspection. Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine.

Basic - Bowl or other container with no handle used to dispense food. Portion cup in pepper, operator removed at time of inspection. Corrected On-Site

Basic - Cutting board has cut marks and is no longer cleanable. Cutting board on cookline.

Basic - Duct tape used to repair nonfood-contact surface. Tape on reach in cooler gaskets at sushi bar.

Basic - Food stored on floor. Sauce on floor.

Basic - Ice scoop handle in contact with ice. Ice scoop handle in ice at soda machine, operator removed at time of inspection. Corrected On-Site

Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife between reach in cooler and prep table. Operator removed at time of inspection. Corrected On-Site

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee drink in reach in cooler at sushi bar.

Basic - Wet mop not stored in a manner to allow the mop to dry.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloths on prep tables throughout kitchen. Operator removed at time of inspection Corrected On-Site

Exit door locked. For reporting purposes only. Back door blocked with boxes.