Craft FT Lauderdale

Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.

• In-use utensils properly stored
  • Basic: In-use ice scoop stored on soiled surface between uses. At the kitchen ice machine, the scoop was stored on top of the machine on a dusty surface. The scoop was removed, washed and sanitized
• Food-contact surfaces clean and sanitized
  • Intermediate: Food-contact surface soiled with food debris, mold-like substance or slime. The can opener blade was soiled with food debris. The can opener was removed, washed and sanitized
• Chemicals and toxic substances
  • High priority: Toxic substance/chemical improperly stored. On the cook line dry storage shelves, 4 cans of butane were stored on a middle shelf over oils and vinegar. The canisters were removed to a chemical area.

The inspector came back, found the problems fixed and allowed the business to reopen.

• Dishwashing facilities and test kits
  • Basic: Old labels stuck to food containers after cleaning.
• Floors, walls, ceilings and ventilation
  • Basic: Ceiling/ceiling tiles/vents soiled with accumulated mold-like substance.

Conditions were a danger to public health, so the business was ordered to close immediately. It can't reopen until an inspector confirms the problems are fixed.

• In-use utensils properly stored
  • Basic: In-use ice scoop stored on soiled surface between uses. At the bar, the ice scoop was stored on the top on the side with black residue. The scoop was washed and sanitized.
• Handwashing and hygienic practices
  • Basic: Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On top of the reach in cooler next to the pizza station, a cup of coffee was stored on top. The cup was removed.
• Dishwashing facilities and test kits
  • Basic: Old labels stuck to food containers after cleaning. At the triple sink, most containers have old labels still attached.
• Food-contact surfaces clean and sanitized
  • Intermediate: Food-contact surface soiled with food debris, mold-like substance or slime. Over the pizza reach in cooler, a piping bag of Nutella is stored in a pan with old food residue inside. The bag was removed to a clean pan.
  • Basic: Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
• Non-food contact surfaces clean
  • Basic: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. At the bar, flys landing on the cut fruit caddy. The caddy was emptied, washed and sanitized.
• Handwash sinks and supplies
  • Intermediate: Handwash sink not accessible for employee use at all times. At the end of the cook line, the corner hand sink is blocked by a trash can. The trash can was removed
• Insects, rodents, pests and animals
  • High priority: Live, small flying insects found Approximately 20 live small flying insects landing on the power cords of the hanging lights over the bar Approximately 20 live small flying insects landing on the wall next to the bar by the office 1 live small flying insect landing on a new pizza box over the bar 2 live small flying insects landing on the cut fruit caddy on the bar Approximately 10 live small flying insects landing on the drain behind the bar
• Floors, walls, ceilings and ventilation
  • Basic: Ceiling/ceiling tiles/vents soiled with accumulated mold-like substance. Throughout the kitchen.
• Chemicals and toxic substances
  • High priority: Toxic substance/chemical improperly stored. At the kitchen storage rack, a spray bottle of sanitizer was stored with the buns. The spray bottle was removed
  • Intermediate: Spray bottle containing toxic substance not labeled. At the bar, a spray bottle of table cleaner was missing its label. The person in charge labeled the bottle
• Manager certification and employee training
  • Intermediate: Manager or person in charge lacking proof of food manager certification. Per PIC Eduarda Brederode
  • Intermediate: Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233.

Problems from the first visit still weren't fixed, so the inspector recommended formal action by the state, which can include fines.

• Dishwashing facilities and test kits
  • Basic: Old labels stuck to food containers after cleaning.
• Food-contact surfaces clean and sanitized
  • Basic: Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
• Insects, rodents, pests and animals
  • High priority: Live, small flying insects found Approximately 20 live small flying insects landing on the power cords of the hanging lights over the bar Approximately 20 live small flying insects landing on the wall next to the bar by the office 1 live small flying insect landing on a new pizza box over the bar 2 live small flying insects landing on the cut fruit caddy on the bar Approximately 10 live small flying insects landing on the drain behind the bar.
• Chemicals and toxic substances
  • High priority: Toxic substance/chemical improperly stored.
• Manager certification and employee training
  • Intermediate: Manager or person in charge lacking proof of food manager certification.
  • Intermediate: Proof of required state approved employee training not available for some employees.

Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.

• Food out of temperature
  • High priority: Time/temperature control for safety food cold held at greater than 41°F. On the shelf at the end of the cook line, sweet potato fries (70°F - Cold Holding); french fries (65°F - Cold Holding). The items were removed from refrigeration less than 4 hours ago. The items were moved to the freezer to quick chill. The items have not been prepped or portioned today.
• Food-contact surfaces designed and maintained
  • Basic: Bowl or other container with no handle used to dispense food. In the bin of brown sugar, a pint container was stored inside and used to dispense the food. The item was discarded.
• Dishwashing facilities and test kits
  • Basic: Old labels stuck to food containers after cleaning.
• Food-contact surfaces clean and sanitized
  • Basic: Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
• Handwash sinks and supplies
  • Intermediate: Handwash sink used for purposes other than handwashing. At the bar hand wash sink, the sink is being used to store carafes, shakers and measuring cups, the items were removed from the sink.
• Insects, rodents, pests and animals
  • High priority: Live, small flying insects found Approximately 15 live small flying insects landing on the light cords over the bar counter 3 live small flying insects landing on the cut fruit caddy on the bar
• Chemicals and toxic substances
  • High priority: Toxic substance/chemical improperly stored. A spray bottle of sanitizer was stored with buns and french fries. The spray bottle was removed
• Manager certification and employee training
  • Intermediate: Manager or person in charge lacking proof of food manager certification. Per Guadalupe Prattico
  • Intermediate: Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233.