CRAIGS CAFE AND BAKERY

High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observed employee cracked shell eggs than prepared bread toast without change her gloves or wash hands. Instructed operator regarding the change of gloves procedure. Corrective Action Taken

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed upper reach in cooler ground beef (48F - Cold Holding); raw chicken (49F - Cold Holding) from the day before as per operator. Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed upper reach in cooler ground beef (48F - Cold Holding); raw chicken (49F - Cold Holding) from the day before as per operator. Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Observed dirty trays in standing water, located in kitchen area.

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Employees name Daniela and Leudy.

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. Daniela, Leudy, with approximately 1 year of being hired.

Basic - Hole in or other damage to wall. Observed hole in wall underneath of three compartment sink.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Filter soiled.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues.

High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed in the upright cold holding unit located at prep area ham (47F - Cold Holding); cheese (48F - Cold Holding); cooked chicken (48F - Cold Holding); cooked beef (46F - Cold Holding); raw beef (47F - Cold Holding), as per operator all these food items were stored in the cooler since the day before. Instructed operator to discard the food. Warning - From follow-up inspection 2026-03-17: Observed in the upright cold holding unit located at prep area raw chicken (48°Cold Holding); ground beef (49°F - Cold Holding); from the day before, as per operator.* Admin Complaint

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in the upright cold holding unit located at prep area ham (47F - Cold Holding); cheese (48F - Cold Holding); cooked chicken (48F - Cold Holding); cooked beef (46F - Cold Holding); raw beef (47F - Cold Holding), as per operator all these food items were stored in the cooler since the day before. Instructed operator to discard the food. Corrective Action Taken Warning - From follow-up inspection 2026-03-17: Observed in the upright cold holding unit located at prep area raw chicken (48°Cold Holding); ground beef (49°F - Cold Holding); from the day before, as per operator.Admin Complaint Admin Complaint

Basic - - From initial inspection : Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed upright cold holding unit at preparation area not maintaining cold holding temperature stipulated by the food code, unit internal temperature marking 47-50F. Warning - From follow-up inspection 2026-03-17: Observed upright cold holding unit at preparation are not maintaining cold holding temperature, ambient temperature making 48/51F Admin Complaint

Basic - - From initial inspection : Basic - Equipment in poor repair. Observed reach in cooler gasket broken on unit located at preparation area. Repeat Violation Warning - From follow-up inspection 2026-03-17: Still observed Time Extended

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed sliced tomatoes (54F - Cold Holding) at reach in cooler across from grill. Operator moved the tomatoes to lower reach in cooler. Corrective Action Taken

Intermediate - Handwash sink used for purposes other than handwashing. Observed dirty pan stored in HWS next to three compartment sink. Corrected On-Site

Intermediate - Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. Observed quaternary testing kit for three compartment sink, no chlorine test strips available, As per operator they use chlorine.

Intermediate - Nonfood-grade basting brush used in food.

Basic - Equipment in poor repair. Observed torn gaskets at standing reach in cooler across from three compartment sink.

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed utensil handle touching salt at preparation table across from grill. Corrected On-Site

Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Observed utensil handle touching cooked chicken at reach in cooler across from grill. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets to reach in cooler at front counter soiled.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed on preparation table next to mop sink.

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. Observed chicken empanadas, beef empanadas, ham croquettes, cheese fingers, under time control not time marked. As per manager these items were placed in the unit for less than 2 hours. Manager time marked food items in site. Corrected On-Site

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Operator unable to provide proof of time as temperature control procedures. Manager printed it and completed it on site. Corrected On-Site

Intermediate - Sink compartments of three-compartment sink too small to accommodate utensils or equipment. Observed three compartment sink too small for the utensils and equipments that are being used in the kitchen, employee stated that this is the only washing station provided.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed microwave interior soiled, stored on the preparation table near the stove.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed reach in cooler and reach in freezer interior soiled, both located against the wall near the three compartment sink. Manager removed the preparation table from under the condensation was dripping. Corrective Action Taken

Basic - Water leaking from pipe and/or faucet/handle. Observed condensation coming from the air conditioning system leaking over a small preparation table and in front of the three compartment sink ( no food exposed) Manager removed the preparation table; also observed water leaking from air conditioning system at the dinning area.

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

Intermediate - Handwash sink used for purposes other than handwashing. Observed sanitizer bucket inside handsink next to 3 compartment sink. Operator removed sanitizer bucket. Corrected On-Site Repeat Violation

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed Ceiling vents soiled at kitchen area.

Basic - Cutting board has cut marks and is no longer cleanable. Observed cutting boards with cut marks, stored at preparation table across from cook line. Repeat Violation

Basic - Equipment in poor repair. Observed gasket in disrepair at reach in cooler located by 3 compartment sink. Repeat Violation

Basic - Food not stored at least 6 inches off of the floor. Observed box with oil not stored at least 6 inches off of the floor at kitchen. Operator removed it from floor.Repeat Violation Corrected On-Site Repeat Violation

Basic - Hole in or other damage to wall. Observed wall in disrepair above kitchen door entrance.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice Build up at reach in freezer across from cook line.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed Oven soiled located next to cook line.

Basic - No conspicuously located ambient air temperature thermometer in holding unit. At the time of the inspection no ambient thermometer inside reach in cooler across from cook line. Operator placed ambient thermometer in cooler. Corrected On-Site Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed Reach in freezer soiled located across 3 compartment sink. Operator cleaned it.Repeat Violation Corrected On-Site Repeat Violation

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed wall soiled behind 3 compartment sink. Repeat Violation

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. Observed wet wiping cloth not stored in sanitizing solution between uses at preparation table located across from cook line. Operator removed them and placed them on sanitizer bucket. Corrected On-Site

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee change gloves without washing hands. Informed employee on proper procedure.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw beef stored over sliced ham in reach in cooler located across from cook line. Informed chef on proper storage for products.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed cooked brown rice (58F - Cold Holding); and cooked white rice (50F - Cold Holding) at reach in cooler in preparation area located across from cook line. As per chef, cooked since previous day.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked brown rice (58F - Cold Holding); and cooked white rice (50F - Cold Holding) at reach in cooler in preparation area located across from cook line. As per chef, cooked since previous day.

Intermediate - Handwash sink not accessible for employee use at all times. Observed handwashing sink located next to 3 compartment sink, blocked with shelves in front of it.

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

Intermediate - Observed hand wash sink located next to 3 compartment sink used for purposes other than handwashing.

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

Basic - Current Hotel and Restaurant license not displayed. At the time of the inspection current license was not displayed, manager placed license. Corrected On-Site

Basic - Cutting board has cut marks and is no longer cleanable. Observed cutting board with marks at preparation table across from cook line.

Basic - Dumpster overflowing garbage.

Basic - Equipment in poor repair. Observed gaskets in reach in cooler and reach in freezer located next to 3 compartment sink in disrepair.

Basic - Food not stored at least 6 inches off of the floor. Observed packaged of sodas and Gatorade stored on the floor by the front counter.

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Observed no ambient thermometer in reach in cooler across from cook line.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in freezer across from 3 compartment sink soiled, located at kitchen.

Basic - Observed buildup of food debris/soil residue on equipment door handles at reach in coolers throughout the kitchen.

Basic - Open dumpster lid.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed wall soiled behind the 3 compartment sink and hand sink located at kitchen.

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

Basic - Covered waste receptacle not provided in women's bathroom.

Basic - No Heimlich maneuver/choking sign posted.