CRAFT STREET

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. in walk in cooler -potato salad (47F - Cold holding ); made today at 10:30, potatoes cooled before mixing.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. in walk in cooler -potato salad (47F - Cold holding ); made today at 10:30, potatoes cooled before mixing. See stop sale Repeat Violation

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. On cook line, 0 ppm, corrected to 200 ppm Corrected On-Site

High Priority - Dented/rusted cans present. 3 cans, 6 lb 10oz peeled tomatoes dented on seam, see stop sale.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. garbanzo beans (49F - Cold Holding)removed from refrigeration less than an hour ago, moved to walk in cooler farrow (44F - Cold Holding); crumbled Feta (44F - Cold Holding); beets (45F - Cold Holding)recheck 43F, beets43F, feta 41F, garbanzo beans 47F, operator discarded Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda gun nozzle in bar, operator moved cleaned Corrected On-Site Repeat Violation

Basic - Damaged/spoiled/recalled food not properly segregated. 3 cans, 6 lb 10oz peeled tomatoes dented on seam , see stop sale.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. 2 employee beverages on top of cooler on cook line, operator moved removed. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior of soda gun nozzle in bar area Repeat Violation

Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Approximately 9 employees training expired

Intermediate - Spray bottle containing toxic substance not labeled. Pink spray bottle in server station. Operator labeled. Corrected On-Site

High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Bartender scratched his head then prepared and drink touching straw to stir drink with out washing hands, discussed with manager proper hand washing procedure

High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Dishwasher handling dirty dishes then clean dishes without washing hands

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Bar soda gun close to window soiled Repeat Violation

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

Basic - Employee with no beard guard/restraint while engaging in food preparation. Dish washer handling clean dishes with no beard guard on, dish washer put beard guard on Corrected On-Site

Basic - Food stored on floor. Case of French fries on floor in walk in freezer, food put on shelf Corrected On-Site

High Priority - Employee washed hands with cold water. Water temperature 80F

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

Intermediate - Handwash sink not accessible for employee use at all times. Hand sink in dish area blocked by linen bag, linen bag moved Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Hand sink in dish area full of ice

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand sink in dish area, paper towels restocked Corrected On-Site

Intermediate - No soap provided at handwash sink. No soap at hand sink by cook line, soap restocked Repeat Violation

Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hand sink in dish area at 80F

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

Basic - Employee chewing gum while preparing food or while in a food prep/food storage/warewashing area. Employee chewing gum while working with food, employee discarded gum Corrected On-Site

Basic - Employee with no beard guard/restraint while engaging in food preparation.

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee handled cell phone then put gloves on without washing hands and started preparing food

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1 fly by back door

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. butter (67F - Cold Holding) Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. butter (67F - Cold Holding) in top rail of reach in cooler Repeat Violation

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

Basic - Employee with no beard guard/restraint while engaging in food preparation. Employees put beard guards on Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. butter (68F - Cold Holding) sitting on cook line

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

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Chicken 46F operator placed in reach in freezer to rapidly cool.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cheese sauce operator reheated to 165 and hot held Corrected On-Site

Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Not dispensing chemicals properly, operator called for repairs and will use 3 compartment sink until repairs are completed. Repeat Violation

Basic - Equipment and utensils not properly air-dried - wet nesting.

Basic - Floor soiled/has accumulation of debris. Under equipment in kitchen and floor drains, heavy build up in service and bar areas.

Basic - In-use tongs stored on equipment door handle between uses. Repeat Violation

Basic - Wet wiping cloth not stored in sanitizing solution between uses.