CRAFT CORAL GABLES

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed cook at cook line breaking shell eggs and later manipulating other items without hand washing and changing gloves.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Burger at 46 F. Employee placed burger in freezer to drop temperature. As per employee burgers were prepared earlier and less than one hour previous the inspection. Corrective Action Taken

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

Basic - Accumulation of debris on exterior of warewashing machine.

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

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

Basic - Ice buildup in walk-in freezer.

Basic - Ice scoop handle in contact with ice.

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. By walk in cooler entrance.

Basic - Open dumpster lid.

Basic - Single-service articles improperly stored.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed at kitchen, blenders soiled.

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

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed on sink at kitchen by three compartment sink.

Intermediate - No soap provided at handwash sink. Observed at front counter. Sink missing soap.

Intermediate - Original container of toxic substance or chemical does not bear the manufacturer's label. Observed at kitchen, spray with chemical solution without label. Cook put label placing the container at dishwashing station. Corrected On-Site

Basic - Carbon dioxide/helium tanks not adequately secured. By storage entrance.

Basic - Ceiling tile missing. Observed on top of walk in cooler entrance.

Basic - Clean utensils or equipment stored in dirty drawer or rack. Observed at kitchen, clean utensils stored in a dirty rack. Repeat Violation

Basic - Food stored on floor. Observed at kitchen boxes with French fries sorted on walk in freezer floor. Repeat Violation

Basic - Ice scoop handle in contact with ice. Observed at front counter.

Intermediate - Probe thermometer not used to ensure proper food temperatures. Cook no checking temperature.

Basic - Accumulation of debris on exterior of warewashing machine.

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

Basic - Food stored on floor. Observed at walk in freezer a box with French fries on floor.

Basic - Ice scoop handle in contact with ice.

Basic - Walk in cooler vents soiled with accumulated food debris, grease, dust, or mold-like substance.

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee changing tasks from cook line to soiled handle at walk in cooler but no hand wash.

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

Intermediate - Handwash sink used for purposes other than handwashing. Observed at hand sink a container with peeled potatoes inside. Employee removed the container. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food.

Basic - Clean utensils or equipment stored in dirty drawer or rack. Observed clean utensils stored on dirty rack at dishwashing area. Repeat Violation

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

Basic - Ice scoop handle in contact with ice.

Basic - Working containers of food removed from original container not identified by common name. Observed containers for salt and sugar at storage/ no labels.

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

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

Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Basic - Carbon dioxide/helium tanks not adequately secured. Kitchen.

Basic - Cleaned and sanitized equipment or utensils not properly stored. Observed trays with clean utensils stored on floor.

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

Basic - Food stored on floor. Several boxes with products stored on walk in freezer floor.

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

Basic - Stored food not covered. Observed at walk in freezer ice cream container without lid.

Basic - - From initial inspection : Basic - Hole in or other damage to wall. Under hand wash sink at kitchen. - From follow-up inspection 2023-11-27: Observed Hole in or other damage to wall. Under hand wash sink at kitchen. Time Extended

High Priority - Raw animal food stored over or with unwashed produce. Observed at walk in cooler raw eggs over onions.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board at cook line.

Intermediate - Handwash sink used for purposes other than handwashing. Observed a container with salad on hand sink at pizza station.

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Buildup of food debris/soil residue on equipment door handles. Gaskets at front pizza station soiled.

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

Basic - Exhaust/ventilation hood system not designed to prevent grease or condensation from dripping onto food, clean equipment and utensils, and single-service items.

Basic - Food stored on floor. Observed at walk in freezer cases with pepperoni stored on floor.

Basic - Ice scoop handle in contact with ice.

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

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed garlic in oil at 56° F. According to employee the item was prepared in the morning. Container with garlic in oil stored inside reach in freezer to drop temperature.

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

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

Intermediate - No soap provided at handwash sink located at front counter.

Basic - Accumulation of debris on exterior of warewashing machine.

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

Basic - Clean utensils or equipment stored in dirty drawer or rack. Rack for utensils soiled.

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

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

Intermediate - No soap provided at handwash sink. Front counter.

Basic - Equipment in poor repair. Gaskets tore at walk in freezer.