CAPTAIN CRAB SEAFOOD AND SUSHI

High Priority - Raw animal food stored in top portion of make table over ready-to-eat food in bottom portion of make table - no complete physical barrier between top and bottom. Observed raw shrimp over sauce at Make Table. Operator removed the sauce from underneath the raw shrimp to a different location.

Intermediate - Handwash sink does not have enough water pressure to properly wash hands. Observed low pressure for hot side of handwash sink at ware washing area.

Intermediate - Handwash sink used for purposes other than handwashing. Observed stainless steel scratch pad at wait station handwash sink. Operator removed the scratch pad. Corrected On-Site Repeat Violation

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/ Manager: Wina Hutagalung. Observed no food manager certified with 4 or more employees present at establishment. Operator showed up at the end of inspection. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Observed multiple cups stacked at wait station next to soda fountain machine. Operator removed wet cups from being stacked to allow airflow. Corrected On-Site Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed multiple trays soiled used for wash, rinse and sanitize at dish machine.

Intermediate - Handwash sink not accessible for employee use at all times. Observed multiple utensils in container at wait station handwash sink. Operator removed the container. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Observed multiple lemon seeds at wait station handwash sink. Educated the operator.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at prep area handwash sink. Operator placed a new roll of paper towels at handwash sink. Corrected On-Site

Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Intermediate - No soap provided at handwash sink. Observed no soap at cookline handwash sink. Operator placed soap at handwash sink. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Observed multiple wet cups stacked next to soda fountain machine. Educated the operator to allow to air dry before stacking the cups. Repeat Violation

Basic - Working containers of food removed from original container not identified by common name. Observed no label on flour container at front cookline next Flat Grill and Deep Fryers. Operator labeled the food item. Corrected On-Site Repeat Violation

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken over raw beef at Make Table. Operator switched the food items. Corrected On-Site

Intermediate - Certified Food Manager or person in charge failed to notify the division of employee diagnosed with Norovirus, Hepatitis A, Shigella spp., Shiga toxin-producing Escherichia coli, Typhoid fever (caused by Salmonella Typhi) or Salmonella (nontyphoidal). Repeat Violation

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Corrected On-Site Repeat Violation

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Observed food employee reporting agreement documents not completed. Operator completed the documents. Corrected On-Site Repeat Violation

Basic - Ceiling tile missing. Observed multiple cut draw wall at ceiling above 3 compartment sink.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee's open beverage at sushi station. Operator removed the beverage. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed cell phone at sushi station cutting board. Operator removed the phone. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Observed multiple cups wet nesting at soda fountain machine. Educated the operator.

High Priority - Raw animal food stored over or with unwashed produce. Observed raw fish over unwashed avocado at sushi station Reach in Cooler. Operator placed raw fish on bottom of the Reach in Cooler. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shrimp over sauce at Make Table. Operator removed the sauce to a different cold holding unit in the proper and safe location. 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. Observed sushi rice not time marked at sushi station. Operator time marked the food item. Corrected On-Site Repeat Violation

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed coleslaw not date marked at Display Cooler Unit. Operator date marked the food item. Corrected On-Site

Basic - Buildup of food debris/soil residue on equipment door handles. Observed multiple cold holding units handles soiled at kitchen. Operator cleaned the handles. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Observed flour container not labeled next to Flat Grill. Operator labeled the food item. Corrected On-Site Repeat Violation

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

High Priority - Raw animal food stored in top portion of make table over ready-to-eat food in bottom portion of make table - no complete physical barrier between top and bottom. Corrected On-Site Repeat Violation Warning

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. Observed sushi rice at sushi station. Operator time marked the food item. Corrected On-Site Warning

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed white rice 98F at Warmer Holding Unit. Operator switched to time marking as the establishment has a Time as a Public Health Control written procedure. Corrected On-Site Warning

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Observed missing on hot side. Operator placed vacuum breaker at mop sink. Corrected On-Site Warning

Basic - No waste receptacle installed at handwash sink provided with disposable towels. Observed no waste receptacle at handwash sink next to ice machine. Educated the operator. Warning

Basic - Time/temperature control for safety food thawed in an improper manner. Observed raw frozen chicken thawing in standing water at 3 compartment sink. The operator turned on cold running water and allowed the sink to be drained of standing water. Corrected On-Site Warning

Basic - Waste line missing at soda gun holster. Observed at entrance to bar. Warning

High Priority - Operating with an expired Division of Hotels and Restaurants license.

High Priority - Raw animal food stored in top portion of make table over ready-to-eat food in bottom portion of make table - no complete physical barrier between top and bottom. Observed raw chicken over raw ground beef at Make Table. Operator switched the food items. 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. Observed sushi rice at sushi station. Operator time marked the food item. Corrected On-Site Repeat Violation

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Observed whip cream at Reach in Cooler. Operator date marked the food item. 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.

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.

Basic - Employee eating in a food preparation or other restricted area. Observed employee at prep area. Educated the employee and operator.

Basic - Working containers of food removed from original container not identified by common name. Observed flour container by Deep Fryers. Operator labeled the food item. Corrected On-Site Repeat Violation

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed milk at Make Table with the expiration date of July 28, 2022. Operator discarded the milk.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed dressing 52F at wait station ice bath. Operator added more ice and water to reduce temperature to 41F or below. 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. Observed sushi rice at sushi station. Operator time marked the food item. Corrected On-Site Repeat Violation

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Observed milk at Make Table.

Intermediate - Handwash sink not accessible for employee use at all times. Observed cart blocking kitchen and multiple buckets blocking prep area handwash sink. Operator removed both items for access to the handwash sink. Corrected On-Site Repeat Violation

Basic - Working containers of food removed from original container not identified by common name. Observed multiple flour containers at cookline and storage area. Repeat Violation

High Priority - Operating with an expired Division of Hotels and Restaurants license.

High Priority - Raw animal food stored over or with unwashed produce. Observed raw fish over unwashed avocados at sushi station. Operator switched the food items. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw fish over sauce. Operator switched the food items. Repeat Violation

Intermediate - Food-contact surface soiled with old food debris. Observed soda gun at bar.

Intermediate - Handwash sink not accessible for employee use at all times.observed shelves blocking kitchen handwash sink. Operator removed the shelves. Corrected On-Site

Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed at Make Table.

Basic - Light shield for lights in food preparation, food storage or warewashing area missing end caps. Operator placed end cap during inspection. Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken over raw calamari at Make Table. Operator removed the calamari from underneath the chicken. 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. Observed white rice at Sushi Station. Operator time marked the food item. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked white rice at 131°F. Operator time marked the food item as it's using Time as a Public Health Control.

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Operator completed the written procedure during inspection. Corrected On-Site

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed at flour container. Operator removed the handle from touching the food item. Corrected On-Site

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed at Walk in Cooler.

Basic - Working containers of food removed from original container not identified by common name. Observed at flour container. Operator labeled the food item. Corrected On-Site