CRAB DU JOUR

High Priority - Raw animal food stored over or with unwashed produce. Raw fish over a case of corn in walk-in cooler Operator stored properly Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp over cooked noodles in reach in cooler at cook line; Operator stored properly Corrected On-Site

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- boiled potatoes; corn on the cob and garlic at cook line; as per operator food on time since 12:00 pm; operator time marked; Corrected On-Site

Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.

Intermediate - Handwash sink at cook line not accessible for employee use at all times- blocked by food prep table ; Operator removed prep table; Corrected On-Site Repeat Violation

Intermediate - Handwash sink by three compartment sink used for purposes other than handwashing- working gloves and food container stored in the sink; operator removed Corrected On-Site Repeat Violation

Intermediate - Hot water a shut off at employee handwash sink by three compartment sink; operator turned water back on Corrected On-Site

Intermediate - No soap provided at handwash sink at cook line; operator provided Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Soup prepared on Monday no date mark in walk-in cooler Operator dated Corrected On-Site

Basic - Bowl used to dispense buffalo sauce in walk-in cooler Operator removed bowl Corrected On-Site Repeat Violation

Basic - Employee eating in a food preparation Repeat Violation

Basic - Food stored on floor- case of raw chicken in walk-in freezer Operator stored properly Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust- gaskets at all coolers

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers- three employee cups of soda in reach in cooler next to butter Operator removed Corrected On-Site

Basic - Reach-in cooler interior/shelves have accumulation of soil residues- at cook line

Basic - Soiled floors in walk-in cooler and cook line

Intermediate - Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements.

Intermediate - Handwash sink not accessible for employee use at all times. Blocked by garbage can

Intermediate - Handwash sink used for purposes other than handwashing. Used to store working gloves

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/ Corrected On-Site

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

Basic - Bowl or other container with no handle used to dispense food. Used to dispense mayonnaise sauce

Basic - Employee eating in a food preparation or other restricted area.

Basic - Time/temperature control for safety food thawed in an improper manner. Food not thawed in running water

Basic - Water leaking from pipe and/or faucet/handle. Hand wash sink in Kitchen

High Priority - Raw animal food stored over beverages in walk in cooler. All eggs moved. Corrected On-Site

Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. Oyster tags organized. Corrective Action Taken

Intermediate - Clam/mussel/oyster tags not marked with last date served. Employee marked most recent tags. Corrective Action Taken Repeat Violation

Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink at cook line blocked by prep table. Manager moved table. Corrected On-Site Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. As dump sink at bar.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Paper towels provided. Corrected On-Site

Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. Inspector will recheck at next inspection.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drinks removed from prep table. Corrected On-Site

Basic - Standing water in bottom of reach-in-cooler. At wait station.

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0 ppm chlorine. Demonstrated to employees how to set up sanitizer station and then to dip sanitizer buckets to have correct consistent sanitizer levels. Retest at 100 ppm chlorine. Corrected On-Site