ORIGIN CRAFT BEER AND PIZZA CAFE CLARK Inspection – February 4, 2025

High Priority 3

#4High Priority12A-08-4

High Priority – Hot water takes too long to reach handwash sink resulting in employees using only cold water to wash their hands.

#5High Priority03B-01-6

High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit.Observed commercially frozen meatballs in warmer for 2.5 hours at 110F. Cook turned warmer unit up. **Corrective Action Taken**

Corrective Action Taken

#6High Priority41-10-4

High Priority – Toxic substance/chemical improperly stored.Observed sanitizer spray bottle next to food in warmer. Cook relocated chemical to prevent cross contamination. **Corrected On-Site**

Corrected On-Site

Intermediate 3

#7Intermediate31A-09-4

Intermediate – Handwash sink not accessible for employee use at all times. Observed half rack of wings cooling blocking hand washing sink. Cook removed to walk in cooler. **Corrected On-Site**

Corrected On-Site

#8Intermediate27-06-4

Intermediate – No hot running water at three-compartment sink.

#9Intermediate16-52-4

Intermediate – Wash solution in three-compartment sink less than 110 degrees Fahrenheit.

Basic 3

#1Basic14-11-5

Basic – Equipment in poor repair.Observed torn gasket on right side door of reach in cooler.

#2Basic27-10-4

Basic – No hot running water at mop sink.

#3Basic23-03-4

Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler door gaskets soiled.

Florida Food Watch