CRAZY CRAB SPORTS BAR, INC.

High Priority - - From initial inspection : 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. (Chlorine 00ppm) Warning - From follow-up inspection 2024-04-09: Machine is out of service, establishment is using triple sink for sanitizer Time Extended

Intermediate - - From initial inspection : Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.not thermo labels or water heat thermometer on site. Warning - From follow-up inspection 2024-04-09: Observed same Time Extended

Intermediate - - From initial inspection : Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning - From follow-up inspection 2024-04-09: Observed same Time Extended

Basic - - From initial inspection : Basic - Clean utensils or equipment stored in dirty drawer or rack. Cup slids stored on soiled shelf- single service storage rack in rear kitchen. Warning - From follow-up inspection 2024-04-09: Observed single service lids stored on clean shelf Time Extended

Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. Inside walk in freezer- food debris and soil. Warning - From follow-up inspection 2024-04-09: Observed same Time Extended

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Main kitchen walk in cooler- cooked red skin potatoes and corn 47-48 degrees F. Employee stated food was cook last night and put inside walk in cooler. See Stop Sale.

High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Main kitchen walk in cooler- cooked red skin potatoes and corn 47-48 degrees F. Employee stated food was cook last night and put inside walk in cooler. See Stop Sale.

Intermediate - Clam/mussel/oyster tags not marked with last date served. Observed some tags with no date mark.

Intermediate - Handwash sink not accessible for employee use at all times. Main kitchen hand washing sink at 3 compartment sink- observed strainer inside hand washing sink. Employee removed strainer. Corrected On-Site

Intermediate - Wash solution in spray type hot water sanitizing dishmachine not reaching proper temperature according to manufacturer's specifications. Observed temperature 140 degrees F. Establishment will use 3 compartment sink until Dish machine is repaired and at correct temperature.

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Main kitchen at 3 compartment sink- observed mixing bowls and containers being stored not inverted.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Main kitchen cook line cold holding unit- observed employee bottle of water on prep table. Operator removed water bottle. Corrected On-Site

Basic - Ice buildup in walk-in freezer. Observed throughout entire walk in freezer.

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Main kitchen cook line cold holding unit- observed 8 ounce container inside raw shrimp with no handle. Employee removed container. Corrected On-Site

Basic - Inaccurate/damaged temperature and/or pressure gauge(s) on dishmachine. Observed dish machine gauge stays at 150 degrees F. Establishment will use 3 compartment sink.

Basic - Reuse of single-service or single-use articles. Main kitchen cook line cold holding unit- observed 8 ounce single service container being stored inside raw shrimp. Employee removed container. Corrected On-Site

Basic - Wet mop not stored in a manner to allow the mop to dry. Mop sink- observed mop wet nesting inside mop sink.

Basic - Working containers of food removed from original container not identified by common name. Main kitchen cook line above stove. Observed squeeze bottles of sauces, water and oils with no labeling.