SEAFOOD EXPRESS GARLIC CRAB HOUSE LLC

High Priority - Nonfood-grade bags used in direct contact with food. Observed in Frigidaire freezer chest raw fish in contact and being stored in t shirt to go bags .

High Priority - Operating with an expired Division of Hotels and Restaurants license. Observed license expired December 1 2020 Repeat Violation Admin Complaint

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed chlorine 200+Ppm . Operator diluted rechecked 100 Ppm Corrected On-Site

Intermediate - Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements. Emailed bulletin Corrective Action Taken

Intermediate - Handwash sink used for purposes other than handwashing. Observed towel in hand washing sink in kitchen. Employee removed. 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. Repeat Violation

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in kitchen. Observed no paper towels in employee restroom.

Intermediate - No probe thermometer provided to measure temperature of food products. Repeat Violation

Basic - Bowl or other container with no handle used to dispense cornmeal and rice

Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Reviewed proper washing and sanitizing procedures.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed In-use utensil stored in standing water temperature 90F on shelf at front counter.

Basic - Soiled dry wiping cloth in use all around kitchen. Employee removed Corrected On-Site

High Priority - Non-food grade terry cloth towel used as liner over cutting board for cut vegetables.

High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired 12-1-2020. Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cookline - soup - holding for approximately an hour at 3pm (122-124F - Hot Holding). At 3:05pm, 200F. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cookline cutting board.

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

Intermediate - No probe thermometer provided to measure temperature of food products.

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.

Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Reviewed proper ware washing/sanitizing.

Basic - Interior of microwave has accumulation of black substance/grease/food debris.

Intermediate - Handwash sink not accessible for employee use at all times. Main kitchen at front counter door- observed pots being stored inside HWS. Operator removed pots. Corrected On-Site

Basic - Cutting board has cut marks and is no longer cleanable. Main kitchen prep table across from stove- observed cutting board soiled and with cut marks. Operator discarded cutting board. Corrective Action Taken

Basic - Reach-in cooler shelves with rust that has pitted the surface. Main kitchen at stove- observed RIC shelves rusted.