THE CRAFT BAR

Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. Sanitizer bucket- quaternary solution 0 ppm. Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Strainer stored in hand wash sink at bar. Food debris in hand wash sink on cook line near grill.

Intermediate - No certified food manager for establishment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/. Staff unable to show proof of a manager certification for establishment at time of inspection. Warning

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No dish machine chlorine test strips and no 3 compartment sink quaternary strips available during inspection.

Intermediate - Probe thermometer not used to ensure proper food temperatures. Cooking ground beef burger 207F. Employee did not use a thermometer to check food temperature.

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. Shevron Jump main cook no proof of employee food safety training.

Intermediate - Toxic substance/chemical on premise that is not required for the operation of establishment. Can of paint stored on chemical shelf in dry storage area.

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

Basic - Cutting board has cut marks and is no longer cleanable at make bar across from grill.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone stored on cutting board at make bar on cook line. Repeat Violation

Basic - Equipment in poor repair. Microwave door handle missing.

Basic - Floor area(s) covered with standing water in dry storage and walk in cooler area.

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handle stored in flour and rice.

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

Basic - Stored food not covered. Sliced potatoes and sliced tomato/okra mix stored in walk in cooler not covered.

Basic - Twenty (20) foot-candles of light at least 30 inches from floor not provided in handwashing, warewashing, or equipment and utensil storage areas. No lighting in storage area and In front of walk in cooler and walk in beer cooler. Repeat Violation

Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Floors not sealed in dry storage/ walk in cooler area. Repeat Violation

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Multiple cold holding units with temperatures out on food. Cold hold- raw chicken 44F, house pimento cheese 46F, ground beef patty 46F, boiled eggs 55F, sliced tomato 48F, pork 45F. Cooked cabbage 45F, cooked green beans 44F, succotash 55 ( all 10:00-10:30-12:08). Repeat Violation Warning - From follow-up inspection 2024-12-16: Upon callback Cook line cold hold units including make bars and low boy drawers. Per. Chef Cooked green beans 54F cook - cool less than 1 hr. Succotash- cook - cool less than 1 hr. 48F Raw chicken 40/41, sliced tomatoes 42, boiled eggs 41, cabbage 43F Pimento Cheese cold hold 46F ( less than 2 hrs) , Beef patties 45/45/45F (less than 2 hr.) Advised operator to ice pimento cheese and beef patties to facilitate rapid cooling- and cold hold at or below 41F Time Extended

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Cold holding drawers- ROP Tuna 41F, ROP Mahi 41F thawed inside sealed bag. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Multiple cold holding units with temperatures out on food. Cold hold- raw chicken 44F, house pimento cheese 46F, ground beef patty 46F, boiled eggs 55F, sliced tomato 48F, pork 45F. Cooked cabbage 45F, cooked green beans 44F, succotash 55 ( all 10:00-10:30-12:08). Repeat Violation Warning

High Priority - Toxic substance/chemical improperly stored. Spray bottle of disinfectant stored on food contact surface at expo station. Repeat Violation

Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Flour, sugar and panko bin lids heavily soiled. Repeat Violation

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink on cook line. Repeat Violation

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

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

Basic - Cloth used as a food-contact surface under tea urn dispencers. Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone stored on food contact surface to left of coffee machine. Repeat Violation

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

Basic - Food stored on floor. Cases of potatoes stored on floor in walk in cooler.

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

Basic - Perimeter walls and roofs do not effectively protect establishment against environmental cross contamination or the entrance of pests.

Basic - Time/temperature control for safety food thawed in an improper manner. Cold hold drawer- ROP Tuna 41F, ROP Mahi 41F both thawed inside sealed bag. See stop sale.

Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Repeat Violation

Basic - Wall soiled with accumulated grease, food debris, and/or dust in ware washing area. Repeat Violation

Basic - Working containers of food removed from original container not identified by common name. Flour sugar and panko placed in bins with out a label.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Make bar- chicken salad 49F, crab claw meat 48F, halved tomatoes 48F, house made feta cream 54F, house made Cesar dressing 48F, cooked onions 47F, house made blue cheese dressing 48F, chicken breast 49F, house made feta dip 49F. Repeat Violation Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Make bar- chicken salad 49F, crab claw meat 48F, halved tomatoes 48F, house made feta cream 54F, house made Cesar dressing 48F, cooked onions 47F, house made blue cheese dressing 48F, chicken breast 49F, house made feta dip 49F ( all held overnight ).See stop sale. Manager discarded all food items and scheduled a technician to come come out and service reach in cooler. Corrective Action Taken Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Heavily soiled cutting boards. Manager has bought new cutting boards and is in process of replacing old cutting boards. Corrective Action Taken Repeat Violation

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

Intermediate - Non-pitting surface rust on food-contact equipment. Rust on food contact shelves.

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

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Ceiling over walk in cooler not smooth with exposed wiring.

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

Basic - Cutting board has cut marks and is no longer cleanable. Manager bought new cutting boards and is in process of replacing old ones. Corrective Action Taken

Basic - Establishment using wood (other than a hard, close-grained wood) as a food-contact surface.

Basic - Floors not maintained smooth and durable near walk in cooler.

Basic - Frozen time/temperature control for safety food being slacked at room temperature is no longer frozen solid. Thawing- pork tenderloin 65F (9:30-10:43). Manager placed pork in reach in cooler. Corrective Action Taken

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris.

Basic - No handwashing sign provided at a hand sink used by food employees on cook line or at bar area. Repeat Violation

Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Floor not sealed near walk in cooler. Repeat Violation

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Short rib 51F, beef brisket 55F, beef tenderloin 54F ( overnight ). Corn bisque 54F ( overnight ).

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Corn bisque 54F ( overnight ). Short rib 51F, beef brisket 55F, beef tenderloin 54F ( overnight ). Prepping- ( 1 hour ) chicken 62F, lettuce. 58F. Cold holding- make bar- chicken salad 48F, crab meat 56F, chicken breast 62F ( 1 hour per cook ). See stop sale. Repeat Violation Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Grill presses stored on food contact table soiled.

Intermediate - Handwash sink not accessible for employee use at all times.sink blocked with trash can in kitchen. Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Sanitizer bucket stored in sink at bar. Repeat Violation

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/. Certified manger came on site during inspection. Corrective Action Taken Repeat Violation

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

Basic - Bowl or other container with no handle used to dispense food. Bowls and cups used to scoop flour, sugar and rice.

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

Basic - Floor area(s) covered with standing water at bar.

Basic - Floor not cleaned when the least amount of food is exposed. Under equipment on cook line floors soiled.

Basic - No handwashing sign provided at a hand sink used by food employees. In kitchen and bar no sign at hand wash sinks.

Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Near walk in cooler.