CRAFT PRODUCCION Inspection – May 2, 2024

High Priority 3

#6High Priority16-20-4

High Priority – Faucet at three-compartment sink does not reach all compartments. Near dishwasher machine.

#7High Priority29-37-4

High Priority – Spray hose at dish sink lower than flood rim of sink.

#8High Priority29-34-4

High Priority – Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Located at three compartment sink kitchen.

Intermediate 3

#9Intermediate11-27-4

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.

#10Intermediate31B-02-4

Intermediate – No paper towels or mechanical hand drying device provided at handwash sink. Kitchen. Operator provided during inspection. **Corrected On-Site**

Corrected On-Site

#11Intermediate05-08-4

Intermediate – No probe thermometer provided to measure temperature of food products.

Basic 5

#1Basic13-03-4

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

#2Basic14-54-4

Basic – Fixed nonfood-contact equipment not sealed to adjoining equipment/walls when exposed to spillage. Storage area.

#3Basic08B-38-4

Basic – Food stored on floor. Plastic bottles of water stored directly on floor inside walk in cooler.

#4Basic31B-04-4

Basic – No handwashing sign provided at a hand sink used by food employees. Cooked line area.

#5Basic23-03-4

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

Florida Food Watch