Crooked Spoon Gastropub

Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.

• Labeling, date marking and consumer advisory
  • Basic: Working containers of food removed from original container not identified by common name. Container of sugar and flour not labeled , operator properly labeled
• Food out of temperature
  • Intermediate: Establishment curing food without an approved HACCP plan and Process Waiver from the Division of Hotels and Restaurants. More information can be found at https://www2.myfloridalicense.com/hotels-restaurants/special-process/. Haccp plan is received but not assigned or approved . Curing pastrami in establishment.
• Food protection and cross-contamination
  • Basic: Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed lettuce over ready to eat lettuce in walk in cooler
• Clean clothes, hair restraints, jewelry
  • Basic: Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee prepping items wearing bracelets in kitchen
• Food-contact surfaces designed and maintained
  • Basic: Cutting board has cut marks and is no longer cleanable. By dry storage area
  • Basic: Utensils in poor condition. Tongs by utensil storage in poor repair
  • Basic: Ice buildup in reach-in freezer by dry storage area
• Wiping cloths and linens
  • Basic: Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Stored next to dry ingredients in dry storage area
• Food-contact surfaces clean and sanitized
  • Intermediate: Food-contact surface soiled with food debris, mold-like substance or slime. Ice bin soiled in bar area next to handwashing sink
  • Basic: Reach-in cooler interior/shelves have accumulation of soil residues. In bar reach in cooler by pos system
  • 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. -gaskets of reach in beer cooler -exterior of oven on cooks line
• Clean equipment storage and air drying
  • Basic: Equipment and utensils not properly air-dried - wet nesting.
• Water source
  • Intermediate: Water with a temperature of least 85°F not provided/shut off at employee handwash sink. By bar area next to beer tap
• Plumbing and backflow prevention
  • Basic: Standing water in bottom of reach-in-cooler. In reach in coolers in bar area next to handwashing sink and across from dum sink by corner of bar area next
• Handwash sinks and supplies
  • Intermediate: Handwash sink used for purposes other than handwashing. Operator dumped glass of beer in handwashing sink during time of inspection , educated operator that handwashing sink is for handwashing only
  • Intermediate: No paper towels or mechanical hand drying device provided at handwash sink. By handwashing sink by entrance of bar
• Floors, walls, ceilings and ventilation
  • Basic: Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
• Automatic gratuity notice
  • Intermediate: Establishment charging operational charges without properly disclosing the information on the menu/web/app and the bill/receipt. Per operator service charge is going straight to servers for gratuity, per operator will change wording on menu

The inspector came back and found the problems fixed.

• Food out of temperature
  • High priority: Time/temperature control for safety food cold held at greater than 41°F.
  • High priority: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
  • Intermediate: Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Operator has submitted HACCP plans. Plans have been received and are being reviewed
• Food protection and cross-contamination
  • High priority: Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.
• In-use utensils properly stored
  • Basic: Ice buckets not stored inverted between uses.
  • Basic: In-use tongs stored on equipment door handle between uses.
• Food-contact surfaces designed and maintained
  • Basic: Equipment in poor repair. new reach in coolers are on order
• Food-contact surfaces clean and sanitized
  • Intermediate: Food-contact surface soiled with food debris, mold-like substance or slime. ice machine is scheduled for deep clean next week
• Non-food contact surfaces clean
  • Basic: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
• Plumbing and backflow prevention
  • Basic: Standing water in bottom of reach-in-cooler. new coolers are on order
• Floors, walls, ceilings and ventilation
  • Basic: Hole in or other damage to wall in storage closet

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

• Food-contact surfaces clean and sanitized
  • Basic: Interior of ovens on cook line has accumulation of black substance/grease/food debris.
• Non-food contact surfaces clean
  • Basic: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
• Plumbing and backflow prevention
  • Basic: Standing water in bottom of reach-in-cooler in bar and on cook line
• Floors, walls, ceilings and ventilation
  • Basic: Ceiling/ceiling tiles/vents and light shields are soiled with accumulated food debris, grease, dust, or 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.

• Approved source; food safe and unadulterated
  • High priority: Date marked combined ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days of preparing/opening the earliest ready-to-eat time/temperature for safety ingredient. See stop sale. -sweet onion jam dated 6/30 -soco wing sauce dated 6/30 -bourbon cream dated 7/5
• In-use utensils properly stored
  • Basic: In-use tongs stored on equipment door handle between uses. -oven door
• Food-contact surfaces clean and sanitized
  • Basic: Interior of ovens on cook line has accumulation of black substance/grease/food debris.
• Non-food contact surfaces clean
  • Basic: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -exterior sides of fryers, oven on cook line -filters on hood suppression system -back side of grill has residue buildup -speed racks in walk in cooler
• Plumbing and backflow prevention
  • Basic: Standing water in bottom of reach-in-cooler in bar and on cook line
• Insects, rodents, pests and animals
  • Basic: Dead roaches on premises. -2 in bar, operator swept and cleaned -3 in dry storage room
  • High priority: Roach activity present as evidenced by live roaches found. -4 small live roaches in dry storage under canned dry goods rack, bagged dry goods shelf. Operator is aware and had pest control here on Friday and coming again today.
  • High priority: Roach excrement and/or droppings present. -9 droppings under canned dry goods shelf
• Floors, walls, ceilings and ventilation
  • Basic: Ceiling/ceiling tiles/vents and light shields are soiled with accumulated food debris, grease, dust, or mold-like substance.
  • Basic: Floor soiled/has accumulation of debris. -dry storage under shelves