AUTUMN'S CRAB

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Hose Bibb connected to red hose underneath dish washer machine and hose Bibb that is outside by kitchen back door needs vacuum breaker Repeat Violation

Basic - Accumulation of lime scale on the inside of the dishmachine.

Basic - Ceiling/ceiling tiles/ are soiled with dust do to van above walk in cooler Repeat Violation

Basic - No handwashing sign provided at a hand sink used by food employees. Hand wash sink by walk in freezer and walk in cooler

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Hose Bibb under dish washer machine needs a vacuum breaker.

Intermediate - Handwash sink used for purposes other than handwashing. Observed employee washing raw oysters in hand wash sink in kitchen.

Basic - Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. Small fly insects trap fill was hanging over food prep table in kitchen. Manager took down trap and discarded it. Corrected On-Site

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling tiles in kitchen are soiled with dust.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed I walk in cooler raw shrimp under raw chicken. Manager remove raw shrimp from under raw chicken and place it above raw chicken Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Not labeled degreaser. Operator label it degreaser Corrected On-Site

Basic - Walk-in cooler shelving is soiled need some cleaning Corrected On-Site

Basic - Food stored on floor. Observed in walk in freezer container of raw chicken stored on the floor and cooking oil on cook line stored directly on the floor. Both items have been removed from off the floor Corrected On-Site

Basic - Employee eating in a food preparation or other restricted area. Observed employee personal drink stored on prep table. Corrected On-Site

Basic - Observed ceiling tiles are dusty

Basic - Observed ice machine in kitchen interior is soiled with black like substance Corrective Action Taken Repeat Violation

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed ice interior dispenser has little black like substance. Corrected On-Site

Basic - Accumulation of lime scale on the inside of the dishmachine.

Basic - Bowl or other container with no handle used to dispense food. Observed in kitchen container holding flower having a bowl without a handle use as a scoop. Corrected On-Site Repeat Violation

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling tiles where they have a fan at having accumulating dust from the fan

Basic - Food not stored at least 6 inches off of the floor. Observed in walk in cooler and walk in freezer container of raw chicken not store 6 inches off the floor Corrected On-Site

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed container of seasoning has a scoop with handle. The handle part was touching the seasoning Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Observed squeeze bottle containing clear liquid ( cooking wine) not labeled Corrected On-Site

High Priority - Raw chicken stored over canned/bottled drinks in walk in cooler Corrected On-Site

High Priority - Raw oysters over cooked sausage in cook line cooler. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Mussels in cooler over night over stocked coleslaw 46F in the front sever cooler 52F over night.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Mussels 46F in cooler over night Coleslaw 52f in cooler overnight. Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Plastic container in the hand sink Corrected On-Site

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. For new employee less than 60 days. Corrected On-Site Repeat Violation

Intermediate - No soap provided at handwash sink. Kitchen Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Degreaser Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Bowl used to scoop fries and seafood. Corrective Action Taken Repeat Violation

Basic - Buckets of spices, crackers, stored on floor in kitchen. Corrected On-Site

Basic - Fly sticky tape hanging over food/food preparation area/food-contact equipment. Corrected On-Site

Basic - Oysters removed from original container for long-term storage no tag. Corrected On-Site

Basic - Time/temperature control for safety food thawed in an improper manner. Crab legs thawing in standing water of 3 bay sink.

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee handing cut avocados on salads, and peeling boiled eggs.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Oysters and half and half, walk in is currently being repaired. Removed tcs items from cooler to freezer until cooler is maintaining 41f or below, cooler is repaired Corrective Action Taken

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Emailed to operator.

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Emailed to operator.

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 and Lodging Association (SafeStaff) 866-372-7233. Wu and Marvin. Hired 4 months.

Intermediate - Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. Raw chicken not date marked, scallops. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Bowl used to scoop cooked rice Corrected On-Site

Basic - Buildup of food debris/soil residue on equipment door handles. Microwave Corrected On-Site

Basic - Carbon dioxide/helium tanks not adequately secured. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Corrected On-Site

Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife stored between cooler and cart. Corrected On-Site

Basic - Light shield damaged/in disrepair. Light lens above dish washing

High Priority - Raw animal food stored over or with unwashed produce. Raw crab legs in bus tub stored over a case of unwashed lemons in the walk in cooler. Operator moved Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In flip top of Reach in cooler. andouille sausage (56F - Cold Holding) stored over fill line. Operator moved

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In pots on cook line. cooked corn (119F - Hot Holding). Operator stated that they were cooked an hour prior. Second temp 174°F Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Single service plastic cup used as scoop for sausage Repeat Violation

Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Reach in cooler behind bar are has an ambient temperature of 57°F.

Basic - Covered waste receptacle not provided in women's bathroom. No covered receptacle in womens restroom

Basic - Employee beverage container in ice machine/ice bin. Employee drink in ice machine. Operator moved Corrected On-Site

Basic - Food stored on floor. Cases of food items stored on the floor in walk in freezer. Operator moved Corrected On-Site Repeat Violation

Intermediate - Clam/mussel/oyster tags not marked with last date served. Some tags not dated. 3 tags

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Potatoes and eggs walk in cooler Repeat Violation

Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Rong Liu and Danielle Repeat Violation

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Bowl or other container with no handle used to dispense food. Cup used to scoop sugar rice Corrected On-Site

Basic - Current Hotel and Restaurant license not displayed. Repeat Violation

Basic - Cutting board has cut marks and is no longer cleanable. Sandwich cooler

Basic - Equipment and utensils not properly air-dried - wet nesting.

Basic - Food stored on floor. Liquid margarine and frying oil

Basic - Ice bucket/shovel stored not inverted Corrected On-Site

Basic - Light shield damaged/in disrepair. Light cover cracked and chipped by dishwasher

Basic - No handwashing sign provided at a hand sink used by food employees. In mens and women bathroom Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters Exterior of microwave

Basic - Single-service articles not stored inverted or protected from contamination. To go containers front counter Corrected On-Site

Basic - Stored food not covered. Crab walk in freezer Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Rice Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Chicken wings cooked from raw, holding on counter from 30-45 mins 85°, placed in walk in freezer to rapid chill. Recheck at 69° cooling Corrected On-Site

Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Wade on site over 60; days

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked on site whole shell eggs not date marked, corrected

Intermediate - Squeeze bottle containing toxic substance not labeled. Soap bottles at dishwashing areas not labeled, corrected

Basic - Carbon dioxide/helium tanks not adequately secured. Currently stored under 3 compartment sink, not secured.

Basic - Current Hotel and Restaurant license not displayed. Expired license posted, fees current for location.

Basic - Floor not cleaned when the least amount of food is exposed. Floor drains soiled.

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed produce items stored over ready to eat cooked crab legs in walk in cooler, corrected