SUBMARINE CRAB

Intermediate - Spray bottle containing toxic substance not labeled.

Basic - Food stored on floor. Observed seasoning buckets stored on the floor. Employee rearranged. Corrected On-Site

Basic - Time/temperature control for safety food thawed in an improper manner. Observed shrimp thawing in standing water. Employee started running water on shrimp for approved method. Corrected On-Site Repeat Violation

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. -Observed precooked corn on the cob under TPHC no time stamp. Operator states holding for less than 30 minutes, instructed to place time stamp to monitor all TCS foods under time.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. -Observed back panel within ice machine soiled with mold like substance.

Basic - In-use tongs stored on equipment shelf between uses. Operator removed tongs and properly stored. Corrected On-Site

Basic - Time/temperature control for safety food thawed in an improper manner. -Observed raw shrimp thawing in standing water inside food preparation sink in kitchen. Operator turned on water faucet to properly thaw under cold running water. Corrective Action Taken

Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ -Observed 6 employees on duty at time of Inspection, no certified food manager present.

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. -Observed precooked corn/sausage/crab legs stored on shelf above make table, person in charge states foods under TPHC, emailed written procedures for operator to complete.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. -Observed back panel in ice bin soiled with mold like substance in kitchen.

Basic - Employee lockers located in a food preparation, food storage or warewashing area. -Observed multiple pairs of employees shoes stored underneath soda syrup dispenser rack in kitchen.

Basic - In-use tongs stored on equipment door handle between uses. -Observed tongs stored on oven door handles in kitchen.

Basic - Stored food not covered. -Observed sauces stored on shelf across from cook line not properly covered.