CRAFTY CRAB

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed chlorine 0 Ppm. Ran three cycles. Operator set up three compartment sink. Operator placed service call. Warning

High Priority - Raw animal food stored over canned/bottled drinks. Observed in lower flip top raw chicken wings stored over a container of milk. Operator stored correctly. Observed in walk-in cooler raw fish stored over bottles of beer. Operator stored correctly. Corrected On-Site Warning

High Priority - Raw animal foods not properly separated from each other during preparation based upon minimum required cooking temperature. Observed in walk-in cooler a container of raw chicken stored on top of a container of shrimp. Operator stored correctly. Corrected On-Site Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in flip top cooler a container of hush puppies stored inside an empty container per operator held out of temperature less than 15 minutes. Operator stated the unit was being cleaned prior to inspection. Operator placed hush puppies in walk-in freezer. Observed on a cart in walk-in cooler cooked potatoes (55F - Cold Holding); cooked corn on the cob (53F - Cold Holding) per operator items were removed from walk-in cooler and left on cook line 2 hours prior to inspection. Operator placed in walk-in freezer. Observed in lower flip top cooler oyster on the half shell (52F - Cold Holding); mussels (51F - Cold Holding); crab legs (49F - Cold Holding) per operator items held out of temperature less than one hour. All items not portion or prepared today. Operator moved items into walk-in cooler to chill. Corrective Action Taken Repeat Violation Admin Complaint

Intermediate - Clam/mussel/oyster tags not marked with last date served. Observed 1 tag. Warning

Intermediate - Handwash sink used for purposes other than handwashing. Observed ice cubes dumped in handwashing sink by soda dispenser. Warning

Intermediate - No soap provided at handwash sink. Hand washing sink located by dishwasher area. Operator provided. Corrected On-Site Repeat Violation Admin Complaint

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed mold like substance on the right and left side interior of ice machine. Warning

Basic - Bowl or other container with no handle used to dispense food. In containers of flour and cornstarch. Operator removed. Corrected On-Site Warning

Basic - Employee with no hair restraint while engaging in food preparation. Warning

Basic - Food stored on floor. Box of vinegar and canned tomatoes stored in contact with kitchen floor. Repeat Violation Admin Complaint

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Observed open water bottle stored inside lower flip top cooler Warning

Basic - Working containers of food (cornstarch)removed from original container not identified by common name Operator labeled. Repeat Violation Admin Complaint

High Priority - Container of medicine improperly stored. Observed employee script medicine on cook line. Operator relocated. Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. Observed can of WD40 pan cook line shelf. Operator removed. Corrected On-Site

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed two outside no vacuum breaker. Repeat Violation

Intermediate - Handwash sink not accessible for employee use at all times. 1.Hand wash sink at cook line blocked epithet bucket and multiple knives. Operator removed. 2. Hand washing sink at bar blocked with bowl and wiping clothes. Corrected On-Site Repeat Violation

Intermediate - No chlorine or Quaternary chemical test kits provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.

Intermediate - No probe thermometer provided to measure temperature of food products. Observed probe thermometer fall apart during calibration.

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. Observed employees who claim to have food handler training, however no proof on site. Warning

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed multiple containers in the walk-in cooler with no date marks. Per operator all prepared 24-48 hours prior. Observed cooked red bliss potatoes, corn on the cob, steamed crab legs. Observed fully thawed shrimp, lobster tails, chicken wings, etc.

Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed still no hot water at hand washing sink by cook line. Repeat Violation Warning

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.

Basic - Accumulation of debris inside and outside of warewashing machine.

Basic - Employee eating in a food preparation or other restricted area. Observed employee chicken wings stored in cook line cooler. Operator removed. Corrected On-Site

Basic - Food stored on floor. Observed cases of raw shell eggs stored directly on the walk in .floor

Basic - Ice buildup in walk-in freezer.

Basic - Light shield damaged/in disrepair. Observed broken glass light shield in walk in freezer.

Basic - No handwashing sign provided at a hand sink in kitchen used by food employees.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed extensive food residue on the outside of expo warmer.

Basic - Single-service articles improperly stored. Observed a case of to go cups on the floor in expo station. Opypkaced on shelf.

High Priority - Raw animal food stored over or with unwashed produce. In the walk in cooler, raw chicken was stored over unwashed onions. The chicken was moved Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At the fryer station flip top cooler, pasta (46F - Cold Holding); raw chicken (46F - Cold Holding); coleslaw (46F - Cold Holding). The items have been in this cooler less than 2 hours. The item were moved to a working cooler to chill and cold hold Corrective Action Taken Warning

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.

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.

Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. At the entrance to the kitchen.

Basic - Buildup of food debris/soil residue on equipment door handles. On the fryer station flip top cooler handles.

Basic - Food stored on floor. In the walk in cooler, cases of raw eggs stored on the floor under the racks. In the walk in freezer, cases of raw chicken stored on the floor.

Basic - Ice scoop handle in contact with ice. At the soda dispenser. The scoop was corrected Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. At the rice cooker, the water was 78F in the bowl with a rice scoop inside of it. The scoop was removed and the water was discarded. Corrected On-Site

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Over the ice machine

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. The hood vents are soiled with heavy grease and dust.

High Priority - - From initial inspection : High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. At soda station - observed approximately 5 small flying insects landing on soda boxes. At storage shelves on opposite side of cookline- observed approximately 30 small flying insects landing on the wall and on single service items and prep counters. At dish station observed approximately 5 small flying insects landing on and inside dish machine. - From follow-up inspection 2023-07-20: At storage shelves on opposite side of cookline- observed approximately 10 small flying insects landing on the wall and on single service items. At dish station observed approximately 5 small flying insects single service items and clean dishes. Time Extended

High Priority - - From initial inspection : High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At walk in cooler- raw shrimp stored over cooked crab legs- operator moved to lower shelf. Repeat Violation Admin Complaint - From follow-up inspection 2023-07-20: At walk in cooler on kart- observed raw shrimp stored over cooked clams- operator moved to lower shelf. Time Extended

High Priority - - From initial inspection : High Priority - Stop Sale issued due to adulteration of food product. At cookline- cart with cooked corn - approximately 1 small fling insect landed on corn - operator discarded - see Stop sale. - From follow-up inspection 2023-07-20: Time Extended

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At reach in cooler by cookline- hush puppies 50F- cold holding- food not prepared or portioned today- food out of temperature for 30 minutes- operator placed in walk in freezer to quick chill. Corrective Action Taken Repeat Violation Admin Complaint - From follow-up inspection 2023-07-20: No tcs food at time of inspection. Time Extended

Basic - - From initial inspection : Basic - Current Hotel and Restaurant license not displayed. - From follow-up inspection 2023-07-20: Time Extended

Basic - - From initial inspection : Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee open bottle of water of cooked food in walk in cooler- operator moved to lower shelf. - From follow-up inspection 2023-07-20: Time Extended

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. At soda station - observed approximately 5 small flying insects landing on soda boxes. At storage shelves on opposite side of cookline- observed approximately 30 small flying insects landing on the wall and on single service items and prep counters. At dish station observed approximately 5 small flying insects landing on and inside dish machine.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At walk in cooler- raw shrimp stored over cooked crab legs- operator moved to lower shelf. Repeat Violation Admin Complaint

High Priority - Stop Sale issued due to adulteration of food product. At cookline- cart with cooked corn - approximately 1 small fling insect landed on corn - operator discarded - see Stop sale.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At reach in cooler by cookline- hush puppies 50F- cold holding- food not prepared or portioned today- food out of temperature for 30 minutes- operator placed in walk in freezer to quick chill. Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. At crockpot warning unit near cookline- cooked eggs 119 at 2:10 to 119F at 2:30 (reheating since 12:30)- as per operator crockpot unit set to warmed - at current rate of reheating food will not reach 165F within remaining time- operator placed on stove to be reheated. Corrective Action Taken

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At cart by cookline area- cooked corn 60-69F at 2:15 to 60-69F at 2:30 ( cooling since 12:30), cooked potatoes 53-62F at 2:15to 53-62F ( cooling since 12:30)- food left out at room temperature- at current rate of cooling food will not reach 41F within remaining 4 hours- operator placed in walk in freezer to quick chill.

Intermediate - Handwash sink used for purposes other than handwashing. Utensils and bucket in handwash sink by kitchen entrance - operator removed. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At handwash sink by kitchen door entrance - no paper towels. Repeat Violation

Basic - Current Hotel and Restaurant license not displayed.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee open bottle of water of cooked food in walk in cooler- operator moved to lower shelf.

Basic - Employee with no hair restraint while engaging in food preparation. Employee preparing food no hair restraint.

Basic - Time/temperature control for safety food thawed in an improper manner. At two compartment sink-a bag of raw shrimp and bag of chicken wings defrosting at room temperature- operator moved to walk in cooler. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp stored over king crab in walk-in cooler. All items rearranged appropriately. Corrected On-Site Repeat Violation

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee return from outside, handle trash and return to the line and begin handling utensils. Discussed with employee, employee washed hands. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On counter: butter milk 62F, sour cream 72F, cooked potatoes 65F, cooked corn 66F, per operator items sit out less than 3 hours. Discussed Time as a Public Health Control with operator and provided form. Items marked at time of inspection. Repeat Violation Warning

Intermediate - Employee washed hands in a sink other than an approved handwash sink. Observed employee begin washing hands in three compartment sink. Discussed with employee, employee washed hands in handwash sink. Corrected On-Site

Intermediate - Establishment not maintaining clam/mussel/oyster tags for 90 days.

Intermediate - Handwash sink used for purposes other than handwashing. Knives, scissors and other utensils stored in hand wash sink by walk-in cooler, and in sink by dish pit. Bar handwash sink used as dump sink as evidenced by a colander with ice and straw in it. Items removed at time of inspection. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink by dish pit, and by walk-in coolers. All sinks restocked at time of inspection. Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed 11 chicken wings (55F - Cooling);, per perstor statement stored in cooler overnight and not moved from unit. Item stored above chill line in cooler. See Stop Sale. Warning

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Observed 11 chicken wings (55F - Cooling);, per perstor statement stored in cooler overnight and not moved from unit. Item stored above chill line in cooler. See Stop Sale. Warning

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed dishmachine at 0 ppm of chlorine at time of inspection. Warning

High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Observed employee handle raw shrimp and then cooked crab and crawfish before throwing into boiling water and then grabbed cooked corn without washing hands and combine with cooked crab and cooked sausage before putting into boiling water. Advised operator to have employee wash hands between handing raw food and ready to eat foods. Warning

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed 3 small flying insects on cook line flying around make tables and coffee makers. Warning

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken stored above cooked crab legs in walk-in cooler. Observed raw chicken and calamari stored in top of make table above milk, mussels, clams in wok make table. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed wok table - sour cream (55F - Cold Holding); cart - cooked corn (64F - Cold Holding); potatoes cooked (66F - Cold Holding), per operator sitting out for less than 2 hours. Per operator items were pulled from walk-in cooler after cooling or already being cold and left out room temperature for 2 hours before being stored back in cooler. Advised operator to use time or keep items cold. Observed seafood/boil make table - kielbasa sausage (48F - Cold Holding); crab legs (47F - Cold Holding);, per operator products were moved to cooler 2 hours prior. Items are overstocked in top of unit and are above chill line. Operator removed excess and moved to walk-in to cool. Corrective Action Taken Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener blade in kitchen soiled with food debris. Warning

Intermediate - Handwash sink not accessible for employee use at all times. Observed handwash sink at front counter blocked by sieve. Warning

Basic - Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. Observed approximately 30 dead flying insects in sticky tape above expo line and approximately 40 dead flying insects in sticky tape by rear entrance. Operator removed hanging tapes. Corrected On-Site Warning

Basic - Bowl or other container with no handle used to dispense food. Observed bowl used to scoop kiabasa sausage, chicken, shrimp in make tables. Warning

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed vents with dust build up in kitchen area. Warning

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drink stored in prep table on cook line. Operator removed from cook line. Warning

Basic - Fly sticky tape hanging over food/food preparation area/food-contact equipment. Observed sticky tape with dead insects at front expo line above prep area. Operator removed and discarded. Corrected On-Site Warning

Basic - Food stored on floor. Observed containers of chicken, island oasis juice stored on floor in walk-In freezer attached to walk-in cooler. Warning

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed heavy ice build up on left side of fan unit in freezer. Warning

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed rice spatula in water of expo line, water is at 83°F. Warning

Basic - Single-service articles not stored inverted or protected from contamination. Observed single service articles on top of cook line not inverted. Operator inverted at time of inspection, Warning