Basic - Equipment and utensils not properly air-dried - wet nesting.
Basic - Floor area(s) covered with standing water. Dish wash/ ice machine area
Basic - In-use utensil not stored on a clean portion of food preparation or cooking equipment. Tongs hooked on equipment handles
Basic - In-use utensil not stored with handle above the top of potentially hazardous (time/temperature control for safety) food and rim of the container. Mashed potatoes **Corrected On-Site**
Basic - Standing water in floor drain/floor drain draining very slowly. Dish wash area
High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Salmon **Repeat Violation**
High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cook line: Cheese 55°
High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Hot Holding unit: Mashed potatoes 120°F, hash casserole 130° F, Roast beef 131°F discarded by mgmt.
High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler. Raw beef over raw pork in the walk in cooler. **Corrected On-Site**
Intermediate - Cold water not provided/shut off at employee handwash sink. Cook line
Intermediate - Cutting board(s) stained/soiled. Salad prep area
10/15/2013
Routine - Food
Inspection Completed - No Further Action
Basic - Cloth used as a food-contact surface. Frying pans **Corrected On-Site**
High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded.
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