YAMI CRAB

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken wings stored over raw shrimp inside walk in cooler. Operator moved raw chicken wings to bottom shelf and stored correctly. Corrected On-Site

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 procedure to manager Corrected On-Site

Intermediate - Establishment not maintaining oyster tags for 90 days.

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Repeat Violation

Intermediate - Oyster tags not marked with last date served. Repeat Violation

Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Raw Sushi served without consumer advisory. Emailed consumer advisory to owner to print and post. Corrected On-Site

Basic - Current Hotel and Restaurant license not displayed.

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

Basic - Floor soiled/has accumulation of debris. Right side of fryer in cook line.

Basic - Food stored on floor. Cases of shrimp on floor in wif. Bag with cabbage of floor inside wic.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelf under table next to 3 compartment sink where flour is stored.

High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Employee touched raw shrimps , then grab to go container without washing hands, after manager instructed, employee washed hands and put in new pair of gloves. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -cook line- flip top-calamari (40-50F) -sea food station-crab fish (35-50F - Cold Holding). Per operator food held less than 4 hours. Observed food stored above the rim line. Employee removed food out of temperature and placed on WIC for a quick chill. Corrective Action Taken

Intermediate - Clam/mussel/oyster tags not marked with last date served. Oyster tags Repeat Violation

Intermediate - Establishment not maintaining clam/mussel/oyster tags for 90 days. Observed few tags from October 2022 and February 2021

Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ 3/2/2017

Intermediate - Handwash sink not accessible for employee use at all times. Next to triple sink, large container blocking Sink, employee removed Corrected On-Site

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Not chlorine testing strips Repeat Violation

Intermediate - Spray bottle containing toxic substance not labeled. Bottle containing white solution inside employee restrooms. Operator removed and labeled. Corrected On-Site

Basic - Food stored on floor. WIF- several cases of assorted Foods stored on floor. Repeat Violation

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Flat of raw eggs over cooked potatoes at flip top, manager inverted items Walk in cooler: container of raw chicken on containers of liquid margarine, items were inverted Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times, at dish washing area, sushi rice container stored at hand sink, item removed, hand sink accessible Corrected On-Site

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

Intermediate - oyster tags not marked with last date served.

Basic - Food not stored at least 6 inches off of the floor. Case containers of liquid margarine on floor in walk in cooler Walk in freezer: cases of frozen seafood on floor in walk in cooler

Basic - No handwashing sign provided at a hand sink used by food employees. At hand sink at end of cookline. Sign was printed and posted by manager Corrected On-Site

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. In fliptop cooler, opened can of energy drink in lower unit, drink was discarded Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses at sushi station, cloth placed in sanitizer bucket Corrected On-Site

High Priority - Raw animal food stored over ready-to-eat food. 1. Observed raw shrimp stored over RTE broccoli in flip top across from wok station. Shrimp moved to lower section of cooler by manager. 2.Observed two cases of margarine stored under raw chicken in walk in cooler. Margarine moves to RTE section of walk-in cooler. Corrected On-Site Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. Observed two to-go containers used to scoop white rice and fried rice from rice cookers: containers disposed of and replaced with proper utensils Corrected On-Site Repeat Violation

Basic - Carbon dioxide/helium tanks not adequately secured by triple sink. Repeat Violation

Basic - Food stored on floor. Observed six cases of margarine stored on floor in walk in cooler. Empty buckets placed under cases to make temporary shelf. Corrected On-Site

Basic - Observed wet wiping cloth stored on edge of handwash sink by front counter. Cloth moved to sanitizer bucket by manager. Corrected On-Site Repeat Violation