Craft Kafe

Basic – Accumulation of debris inside warewashing machine.

Basic – Current Hotel and Restaurant license not displayed.

Basic – Employee personal food not properly identified and segregated from food to be served to the public

Employees food in reach in cooler on cook line. Employee moved items and label items Corrected On-Site

Basic – Food not stored at least 6 inches off of the floor

Several containers of food on floor in walk-in cooler. Cases of butter on floor in walk-in freezer. nBags of corn starch on floor in storage area. nCase of water on floor in prep area under prep table. Manager moved items off the floor. Corrected On-Site Repeat Violation

Basic – No copy of latest inspection report available.

Basic – Opened employee beverage container in a cold holding unit with food to be served to customers

Employee drink in reach in cooler cook line. Employee moved items Corrected On-Site

Basic – Working containers of food removed from original container not identified by common name

White powdered substance in plastic containers next to to ice machine no label. Manager labeled items. Corrected On-Site

High Priority – Raw animal food stored over/not properly separated from ready-to-eat food

Case of eggs on top of ready to eat food in walk-in. Manager moved eggs. Corrected On-Site

High Priority – Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. nEmployee handled dirty dishes then went to front counter to run ready to eat foods to customers. Manager spoke to employee. Corrective Action Taken

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. ncut tomatoes (48F – Cold Holding); sausage (47F – Cold Holding); milk (46F – Cold Holding); heavy cream (48F – Cold Holding) butter (67F – Cold Holding) Manager placed items on ice. Cut tomatoes 40F, Milk 42F, Heavy Cream 39F. Sausage 43F. Repeat Violation Corrected On-Site Repeat Violation**

Intermediate – Food-contact surface soiled with food debris, mold-like substance or slime

Dough mixer soiled with food debris.

Intermediate – No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.

Intermediate – No written procedures available for use of time as a public health control to hold time/temperature control for safety food

Egg pizzas and butter have no written procedures. Emailed manager paperwork procedures.

Intermediate – Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained.