ARTISAN KITCHEN AND BAR

Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Observed Fernando Lander 06/02/2021 with expired food manager certification. Warning

Intermediate - Handwash sink used for purposes other than handwashing. Observed cleaning brick used to clean oven inside hand wash sink near three compartment sink. Operator removed. Corrected On-Site Warning

Intermediate - Spray bottle containing toxic substance not labeled. Observed clear spray bottle of cleaning solution near front counter with no label. Operator labeled. Corrected On-Site Warning

Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed three knives stored in between reach in coolers. Warning

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood filters at the cook line soiled. Warning

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed walk in cooler shelves with rust accumulation. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed goat cheese (52F - Cold Holding); mozzarella cheese (51F - Cold Holding) at cook line station. Operator had employee place items in freezer for rapid chill. Corrective Action Taken

Intermediate - No soap provided at handwash sink. Observed no soap at handwashing sink at warewashing area.

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed plastic containers at warewashing area not inverted.

Basic - Employee with no hair restraint while engaging in food preparation. Observed employee at front counter engaging in food preparation not wearing a proper hair restraint.

Basic - Exterior door has a gap at the threshold that opens to the outside. Observed at rear e it of restaurant.

Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed knife stored in between prep table and reach in cooler at front counter. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gasket at prep area reach in cooler soiled with slime like substance. Repeat Violation

Basic - Reach-in cooler /Walk-in cooler interior/shelves have accumulation of soil residues. Observed shelves at walk in cooler soiled with mold lime substance.

Basic - Standing water in bottom of reach-in-cooler. Observed standing water at reach in coolers at prep area and cook line.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cheese (56F - Cold Holding); sliced ham (61F - Cold Holding) inside reach in cooler at Cook line with double container. As per operator for approximately 2 hours prior, advised operator on correct procedures. Repeat Violation

Intermediate - Expired chlorine chemical test kit on 05-2024 provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.

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/

Intermediate - No soap provided at handwash sink. Operator replaced. Corrected On-Site

Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed at cook line between reach in cooler and prep table.

Basic - No Heimlich maneuver/choking sign posted. Provided to operator via email.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets soiled at walk in cooler. Repeat Violation

Basic - Plumbing system in disrepair. Observed cold water turned off at hand washing sink next to 3 compartment sink. Repeat Violation

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed throughout kitchen. Repeat Violation

Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Observed at cook line. - From follow-up inspection 2024-07-22: Time Extended

Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Observed on top of reach in cooler at cook line. - From follow-up inspection 2024-04-23: Basic - Cutting board has cut marks and is no longer cleanable. Observed on top of reach in cooler at cook line. Time Extended

Basic - - From initial inspection : Basic - Equipment in poor repair. Observed pastries reach in cooler gaskets in disrepair. - From follow-up inspection 2024-04-23: Basic - Equipment in poor repair. Observed pastries reach in cooler gaskets in disrepair. Time Extended

Basic - - From initial inspection : Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed at walk in cooler. Repeat Violation - From follow-up inspection 2024-04-23: Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed at walk in cooler. Repeat Violation Time Extended

High Priority - Fish not held entire time.

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Provided to manager. Manager posted. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. At he time of the inspection observed hand sink blocked by trash can.

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. At the time of the inspection provided to manager, manager provided to staff on duty and staff signed employee reporting health agreement Corrected On-Site

Intermediate - No soap provided at handwash sink.

Basic - In-use wet wiping cloth/towel used under cutting board.

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Operator placed thermometer at cooler across from cook line. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed walk in cooler fan cover soiled.

Basic - Reach-in cooler shelves with rust that has pitted the surface.

Basic - Walk-in cooler shelves with rust that has pitted the surface.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Reach-in cooler: Raw salmon (51F - Cold Holding). As per manager, 1.30 hour. Manager closed open lid of reach in cooler for rapid cooling of product. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed inside of ice machine soiled with mold-like substance.

Intermediate - No soap provided at handwash sink. Observed no soap at hand washing sink next to preparation area and hand washing sink at bar area.

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed no hot water available when hot water valve was open. Manager opened hot water valve. Corrected On-Site

Basic - Cloth used as a food-contact surface. Observed an arepa covered with a cloth at preparation area. Coached employee on correct procedure. Corrective Action Taken

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. Observed salmon thawing in reduced oxygen package at walk in cooler. Coached manager on correct thawing procedure. Operator cut reduced oxygen package to properly thaw product. Corrected On-Site

Basic - Current Hotel and Restaurant license not displayed. Observed 10.01.2022 license displayed.

Basic - Cutting board has cut marks and is no longer cleanable at both preparation tables at cook line. Repeat Violation

Basic - Food not stored at least 6 inches off of the floor. Observed plastic container of feta cheese stored on floor at walk-in cooler. Manager removed containers off floor. Corrected On-Site

Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed knife stored between reach-in cooler and table. Employee removed knife for washing and sanitizing. Corrected On-Site

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed sugar scoop handle in contact with sugar in storage container.

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Observed no ambient thermometers used at both reach in cooler at cook line.

Basic - No handwashing sign provided at a hand sink used by food employees. Observed no hand washing sign at hand washing sink next to preparation area.

Basic - Open dumpster lid.

Basic - Wet wiping cloth not stored in sanitizing solution between uses throughout kitchen. Repeat Violation

High Priority - Operating with an expired Division of Hotels and Restaurants license. Operator paid license at the time of the inspection. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed interior of reach in freezer soiled.

Intermediate - Handwash sink not accessible for employee use at all times.

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

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hand sink soiled. Observed fan cover in walk in cooler soiled. Observed storage shelves in kitchen soiled/ with accumulated grease. Observed exterior of reach in coolers soiled.

Basic - Reach-in cooler shelves with rust that has pitted the surface.

Basic - Standing water in bottom of reach-in-cooler.

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

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed goat cheese (54F - Cold Holding) at front prep line.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting boards soiled. Observed can opener blade soiled.

Intermediate - Handwash sink not accessible for employee use at all times. Observed hand sink used to store dish rack.

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.

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

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.

Basic - Employee eating while preparing food.

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

Basic - In-use wet wiping cloth/towel used under cutting board.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed walk in cooler gaskets soiled. Observed fan cover in walk in cooler soiled. Observed interior of hand sink soiled.

Basic - Reach-in cooler shelves with rust that has pitted the surface. Observed at front prep cooler.

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

High Priority - Operating with an expired Division of Hotels and Restaurants license.

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed cooked pork dated 10-10-21 and cooked shredded beef dated 10-12-21.

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed cooked pork dated 10-10-21 and cooked shredded beef dated 10-12-21.

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

Intermediate - Handwash sink not accessible for employee use at all times. Observed hand sink blocked by dish rack.

Intermediate - Handwash sink used for purposes other than handwashing.

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 - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.

Basic - Food stored on floor. Observed cases of cooking oil stored on floor in dry storage room.

Basic - No conspicuously located ambient air temperature thermometer in holding unit.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hand sink soiled. Observed hood filters soiled. Observed walk in cooler fan cover soiled. Observed shelves in walk in cooler soiled.

Basic - Reach-in cooler shelves with rust that has pitted the surface.

Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink.

Basic - Water leaking from pipe and/or faucet/handle. Observed pipes under hand sink to ware washing area.

Basic - Working containers of food removed from original container not identified by common name. Observed bottles containing different sauces missing labels.