CRAFT KEY BISCAYNE

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed staff change gloves with no hand washing. Coached staff on correct procedure. Repeat Violation

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs over brownies at RIC at prep area.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cheese (51F - Cold Holding) at cook line. As per manager, less than 2 hours. Ice was placed in a plastic container and cheese container submerged in it for rapid cooling. Corrective Action Taken

Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by the inability to answer basic food safety questions. Observed staff not knowing proper chlorine concentration at DM. Coached staff member on correct amount.

Intermediate - Handwash sink used for purposes other than handwashing. Observed scouring pads inside HWS at ware washing area.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at HWS at ware washing area.

Intermediate - No soap provided at handwash sink. Observed at HWS at ware washing area.

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Observed at only bathroom.

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed plates not inverted at on shelf at ware washing area.

Basic - Equipment in poor repair. Observed Avantco RIC gaskets in disrepair.

Basic - Exterior door has a gap at the threshold that opens to the outside. Repeat Violation

Basic - Food stored on floor. Observed plastic container of oil on floor at dry storage area.

Basic - No copy of latest inspection report available.

Propane tank (larger than 2.7 lb. water capacity/1 lb. gas capacity) located inside of the building. For reporting purposes only. Observed at dry storage area at second floor.

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee placed gloves without washing hands, instructed employee on proper method.

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Observed raw chicken over raw salmon at reach in freezer. Employee relocated products. Corrected On-Site

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

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

Basic - Exterior door has a gap at the threshold that opens to the outside. Repeat Violation

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Observed no thermometer in holding unit throughout establishment.

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

High Priority - Non-food grade paper/paper towel used as liner for food container. Observed cloth lining with mixed greens at second floor.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs stored over cut lettuce at second floor.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in ice across cook line : pooled eggs (48F - Cold Holding) 2nd floor on top of reach in cooler at: ; diced cheese (62F - Cold Holding) as person in charge for approximately 1 hour prior. Advised to add more ice to the bowl and place cheese inside reach in cooler.

Intermediate - Employee washed hands in a sink other than an approved handwash sink. Observed cook washed hands inside 3 compartment sink, coached employee on correct procedures.

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. Provided to operator via email.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener blade soiled. Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Observed metal scrubs inside handwashing sink at kitchen and second floor.

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

Intermediate - No probe thermometer provided to measure temperature of food products.

Intermediate - Spray bottle containing toxic substance not labeled. Observed at front counter. Repeat Violation

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

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed pots and pans not inverted at cook line.

Basic - Cutting board has cut marks and is no longer cleanable. Observed at cook line.

Basic - Employee with no hair restraint while engaging in food preparation.

Basic - Exterior door has a gap at the threshold that opens to the outside.

Basic - Faucet/handle missing at plumbing fixture. Observed faucet handle in disrepair at front counter.

Basic - Food stored on floor. Observed produce on floor at second floor.

Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed spatulas between 3 compartment sink and wall.

Basic - No Heimlich maneuver/choking sign posted. Provided to operator via email.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed on top of reach in coolers at 2 floor.

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener blade soiled with old food debris. - From follow-up inspection 2024-10-07: Time Extended

Intermediate - - From initial inspection : Intermediate - Handwash sink not accessible for employee use at all times. Observed hand washing sink blocked by table next to mop sink. - From follow-up inspection 2024-10-07: Time Extended

Intermediate - - From initial inspection : Intermediate - Spray bottle containing toxic substance not labeled. Observed degreaser spray bottle not labeled as its common name at front counter. - From follow-up inspection 2024-10-07: Time Extended

Basic - - From initial inspection : Basic - Carbon dioxide/helium tanks not adequately secured. Observed at front counter. Repeat Violation - From follow-up inspection 2024-10-07: Time Extended

Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. Repeat Violation - From follow-up inspection 2024-10-07: Time Extended

Basic - - From initial inspection : Basic - Insect control device installed over food preparation area. Observed bug zapper installed over orange juice squeezer on second floor. Repeat Violation - From follow-up inspection 2024-10-07: Time Extended

Basic - - From initial inspection : Basic - Single-service articles improperly stored. Observed pizza boxes stored on floor at second floor - From follow-up inspection 2024-10-07: Time Extended

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At the time of the inspection observed liquid eggs (65F - Cold Holding) holding at room temperature as per chef eggs were placed less than two hours at room temp. Instructed chef to place eggs in ice bath to rapidly cool. Corrective Action Taken - From follow-up inspection 2024-04-15: Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At the time of the inspection observed liquid eggs (65F - Cold Holding) holding at room temperature as per chef eggs were placed less than two hours at room temp. Instructed chef to place eggs in ice bath to rapidly cool. Time Extended Corrective Action Taken

Intermediate - - From initial inspection : Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. At the time of the inspection observed raw eggs Benedict offered on menu not identified as raw product. - From follow-up inspection 2024-04-15: Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. At the time of the inspection observed raw eggs Benedict offered on menu not identified as raw product. Time Extended

Basic - - From initial inspection : Basic - Accumulation of debris on exterior of warewashing machine. - From follow-up inspection 2024-04-15: Basic - Accumulation of debris on exterior of warewashing machine. Time Extended

Basic - - From initial inspection : Basic - Buildup of food debris/soil residue on equipment door handles. - From follow-up inspection 2024-04-15: Basic - Buildup of food debris/soil residue on equipment door handles. Time Extended

Basic - - From initial inspection : Basic - Carbon dioxide/helium tanks not adequately secured. - From follow-up inspection 2024-04-15: Basic - Carbon dioxide/helium tanks not adequately secured. Time Extended

Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. - From follow-up inspection 2024-04-15: Basic - Exterior door has a gap at the threshold that opens to the outside. Time Extended

Basic - - From initial inspection : Basic - In-use tongs stored on equipment door handle between uses. - From follow-up inspection 2024-04-15: Observed tongs stored on oven handles. Time Extended

Basic - - From initial inspection : Basic - Insect control device installed over food preparation area. Observed bug zapper installed over orange juice squeezer on second floor. - From follow-up inspection 2024-04-15: Basic - Insect control device installed over food preparation area. Observed bug zapper installed over orange juice squeezer on second floor. Time Extended

Basic - - From initial inspection : Basic - Old labels stuck to food containers after cleaning. - From follow-up inspection 2024-04-15: Basic - Old labels stuck to food containers after cleaning. Time Extended

Basic - - From initial inspection : Basic - Straws provided for customer self-service not individually wrapped or in an approved dispenser. - From follow-up inspection 2024-04-15: Basic - Straws provided for customer self-service not individually wrapped or in an approved dispenser. Time Extended

High Priority - Nonfood-grade bags used in direct contact with food.

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.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed reach in cooler interior soiled.

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

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.

Intermediate - No soap provided at handwash sink.

Basic - Buildup of food debris/soil residue on equipment door handles.

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

Basic - Ice buildup in reach-in freezer and/or walk-in freezer.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hand sink soiled. Observed hood filters soiled. observed exterior of reach in coolers soiled.

Basic - Standing water in bottom of reach-in-cooler.

Basic - Wall soiled with accumulated grease, food debris, and/or dust.

High Priority - Nonfood-grade containers used for food storage - direct contact with food. Observed egg rolls stored in card board box in reach in cooler.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting board soiled. Observed interior of microwave soiled.

Intermediate - Handwash sink missing in warewashing or food preparation area. Observed hand sink blocked / inaccessible due to prep table stored in front of hand sink.

Intermediate - Manager or person in charge lacking proof of food manager certification. Observed

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at hand sink in kitchen.

Basic - Buildup of food debris/soil residue on equipment door handles.

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

Basic - Food stored on floor. Observed containers of oil and soy sauce stored on floor in kitchen.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.

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

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood filters heavily soiled. Observed hood soiled. Observed exterior of reach in coolers, microwave and fryers soiled.

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