TAP 42 CRAFT KITCHEN AND BAR

High Priority - Toxic substance/chemical improperly stored. In kitchen spray bottle of degreaser stored above single service and bags of sealed seasonings, discussed with operator who removed bottle. Corrected On-Site

Basic - Wiping cloth sanitizing solution stored on the floor. Discussed with operator who removed bucket. Corrected On-Site

High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employees touching soiled dry towels to wipe out cutting boards at cook line and continued to cook foods without washing hands and changing gloves ; chef educated ; employee washed hands. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Employee richer raw burger, changed gloves without washing hands and started to spark with other foods; chef educated; employee, washed hands ; Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sliced cheese (43-51F - Cold Holding); n cooler at cook line; food not prepared or portioned today; food out of temperature for approximately 20 minutes; smaller portend made ; ice bags added on food Corrective Action Taken Repeat Violation Admin Complaint

Intermediate - Food-contact surface soiled with food debris, mold-like substance- cutting boards at cook line;

Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container- handle touching foods like fish and vegetables; removed Corrected On-Site

Basic - Soiled dry wiping cloth in use- numerous soiled dry towels being used at cook line to wipe surfaces Discarded Corrected On-Site

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. ribs (45-47F - Cooling) in walk-in cooler on the speed rack ; food cooked yesterdays and tightly covered ; food never reached 41 F or below within a total of 6 hours; See Stop Sale

High Priority - 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); at the time of testing employee was running dishes through dishwasher Fixed to 50 ppm Corrected On-Site

High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched headphones while portioning calamari; no handwashing and gloves changed; operator educated ; employee washed hands Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. ribs (45-47F - Cooling) in walk-in cooler on the speed rack ; food cooked yesterdays and tightly covered ; food never reached 41 F or below within a total of 6 hours; See Stop Sale

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked chicken (44F - Cold Holding); in walk-in cooler; food not prepared or portioned today; food out of temperature for approximately 30 minutes; food moved to walk-in freezer to quick chill Corrective Action Taken Repeat Violation Admin Complaint

Intermediate - Handwash sink at expo line used for purposes other than handwashing- container with herbs stored inside under running water Removed Corrected On-Site

Intermediate - Original container of toxic substance or chemical does not bear the manufacturer's label. Sanitizer bottle at cook line; advised operator to label with common name;

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit- in steam table at expo line Removed Corrected On-Site

Basic - Water leaking from pipe under handwashing sink at expo line

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sliced cheese (41-54F - Cold Holding);in drawers at cook line; food not prepared or portioned today; food overstocked; food out of temperature for approximately 1 hour; smaller portions made; Corrective Action Taken

Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Person in charge unable to find certificate during inspection

Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container- touching cooked Brussels Sprouts in drawers at cook line; Stored properly Corrected On-Site

Basic - Time/temperature control for safety food thawed in an improper manner. Calamari in standing water at prep station Operator removed from water and started preparing food Corrective Action Taken

Basic - No handwashing sign provided at all hand sinks used by food employees. Provided Corrected On-Site