CRAFT STREET KITCHEN

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Seafood salad 44F Cold Hold, operator decided to discard

High Priority - Toxic substance/chemical improperly stored. Chemicals stored with disposable lids and portion cups Corrected On-Site

Basic - In-use tongs stored on equipment door handle between uses. Corrected On-Site

Basic - Stored food not covered. Walk in cooler- multiple food items not covered. Operator covered food during inspection Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed stained cutting boards in kitchen at time of inspection

Intermediate - Handwash sink used for purposes other than handwashing. Observed drink ice in hand wash sink in flat bread station at time of inspection. Operator had employee remove ice during inspection. Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed a mold like substance inside ice machine bin at time of inspection.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pasta 50F cold hold second temperature 42F cold hold, shredded cheddar 49F cold hold, meatballs 49F cold hold, second temp 48F cooling, second temperature taken at 11:50

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Back pack hanging from can rack. Operator moved back pack to gain compliance Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils standing in 90F water. Operator removed utensils from standing water. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Squeeze bottles containing food removed from its original package container not labeled with common name. Discussed the need to label all food that has been removed from its original container. Corrected On-Site

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw burgers in pan over pre cooked chicken tenders in commercially packaged bag. Discussed with manager. Operator relocated. Corrected On-Site

Basic - Cutting board has cut marks and is no longer cleanable. White cutting boards on flip top coolers. Manager states new ones have been ordered.

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. Chlorine 0ppm corrected to 50ppm Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. cheese sauce 120F hot hold, second temperature @ 4:40pm 1:45F Reheat () Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Hand wash sink at front counter used as a dump sink evidenced by ice in the sink.

Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Operator removed fish from packaging during inspection. Corrected On-Site

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Equipment or utensils not designed or constructed in a durable manner. Handle for lid on reach-in cooler is broken, end of line.

Basic - Stored food not covered. Ice cream tubs. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - stained cutting boards at cook line

Intermediate - Handwash sink not accessible for employee use at all times. - cart and trash can in front of hand wash sink at cook line - container inside hand wash sink at cook line - manager relocated items - reviewed with manager hand wash sinks must be accessible at all times Corrective Action Taken

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. -Dish machine employee going from dirty to clean equipment no hand wash, manager instructed employee to wash hands and rehash contaminated dishes. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Meatballs (49F - Cold Holding) placed at cooks line at approximately 10am temped at 1:00pm, retest 38F ; shredded cheddar cheese (48F - Cold Holding) placed on cooks line at approximately 10am, temped at 1pm, retest 41F Manager placed items inside walk in freezer to cool. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -Clean storage equipment with stuck on food, stored on rack in dish-machine area. Manager ran items back through dish machine. Corrected On-Site

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. -Monica expired 05/2022

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -Stored on the table in bar area near POS machine, manager moved. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. -In dish machine area, discussed with manager.

Basic - Equipment in poor repair. -Reach in flip top cooler on cooks line not working properly, manager is using ice until unit is fixed. Service is scheduled for 12/19/2022. Corrective Action Taken

Basic - Food storage container cracked or broken. -3inch plastic 3rd pan stored on clean storage rack.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Exterior of squeeze bottles on cooks line soiled. Discussed with manager.

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. -Unwashed avocados with stickers still on stored above ready to eat foods inside walk in cooler. Manager washed avocados. Corrected On-Site

Basic - Wet mop not stored in a manner to allow the mop to dry. -Manager hung mop to dry. Corrected On-Site

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. a¿¿Tested at 0ppm, manager changed bucket and retested at 200ppm Corrected On-Site

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. 0 ppm chlorine dish machine in use - manager replaced container of sanitizer - recheck 50 ppm Corrected On-Site

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Dish machine not sanitizing and dishes run through to air dry - manager ran all the dishes back through the dish machine when it was sanitizing properly Corrected On-Site

Intermediate - Food-contact surface soiled with food debris - stained cutting board at expo area - manager discarded cutting board Corrected On-Site

Intermediate - No soap provided at handwash sink at cook line - manager placed soap at cook line Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -Cooked chicken in walk in cooler - manager date labeled chicken - milk in walk in cooler - manager date labeled Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled at bar - manager labeled spray bottles Corrected On-Site

Basic - Accumulation of black mold-like substance in the interior of the ice bin in back area at the beverage station

Basic - Stored food ( cooked carrots) not covered in walk in cooler, ice cubes in walk in freezer - manager covered food Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soiled area soda nozzles at soda dispenser - manager cleaned area Corrected On-Site Repeat Violation

Intermediate - Handwash sink not accessible for employee use at all times blocked by trash can at cook line - manager relocated trash can Corrected On-Site

Basic - Old labels stuck to food containers after cleaning in dish washing area - containers moved to area to be scrubbed Corrective Action Taken

Basic - Unwashed fruits/vegetables( box of mushrooms ) stored with ready-to-eat food washed asparagus in walk in cooler - manager rearranged food Corrected On-Site

Basic - very slow draining water in handwash sink at cook line Corrected On-Site