Basic - No conspicuously located ambient air temperature thermometer in holding unit. Sandwich reach-in cooler at front.
Basic - No handwashing sign provided at a hand sink used by food employees. Kitchen.
High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cut tomato 47° in small cooler. Moved to better cooler for storage.
High Priority - Vacuum breaker missing at hose bibb. At mop sink.
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Kitchen.
Intermediate - No probe thermometer provided to measure temperature of food products.
Intermediate - No soap provided at handwash sink.kitchen.
09/16/2014
Routine - Food
Inspection Completed - No Further Action
Basic - In-use ice scoop stored on soiled surface between uses. Counter top.
Basic - No handwashing sign provided at a hand sink used by food employees. Male employee restroom.
Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Wood shelves not sealed behind service counter.
Basic - Self-closing device on bathroom door disconnected/broken. Female employee restroom.
Basic - Equipment in poor repair. Coolers at ambient 41-42°, no foods in them at this time.
Basic - No drainboards or equivalent provided for soiled items and/or air drying cleaned items.
High Priority - No sanitizer of any kind available for warewashing. Only use single-service items to serve food to customers until sanitizer is available for warewashing. Being delivered before opening next week.
Intermediate - No quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer at three-compartment sink/warewashing machine.
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