CRAFT KEY BISCAYNE Inspection – September 26, 2023

High Priority 1

#7High Priority14-31-5

High Priority – Nonfood-grade bags used in direct contact with food.

Intermediate 5

#8Intermediate11-27-4

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.

#9Intermediate22-02-4

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

#10Intermediate31B-02-4

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

#11Intermediate11-26-1

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.

#12Intermediate31B-03-4

Intermediate – No soap provided at handwash sink.

Basic 6

#1Basic23-24-4

Basic – Buildup of food debris/soil residue on equipment door handles.

#2Basic36-34-5

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

#3Basic14-69-4

Basic – Ice buildup in reach-in freezer and/or walk-in freezer.

#4Basic23-03-4

Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hand sink soiled. Observed hood filters soiled. observed exterior of reach in coolers soiled.

#5Basic29-49-6

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

#6Basic36-27-5

Basic – Wall soiled with accumulated grease, food debris, and/or dust.

Florida Food Watch