ARTISAN KITCHEN AND BAR Inspection – January 24, 2024

High Priority 1

#6High Priority03G-04-5

High Priority – Fish not held entire time.

Intermediate 4

#7Intermediate11-27-4

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**

Corrected On-Site

#8Intermediate31A-09-4

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

#9Intermediate11-26-1

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**

Corrected On-Site

#10Intermediate31B-03-4

Intermediate – No soap provided at handwash sink.

Basic 5

#1Basic21-04-4

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

#2Basic05-09-4

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

Corrected On-Site

#3Basic23-03-4

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

#4Basic14-33-4

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

#5Basic14-17-4

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

Florida Food Watch