LAISHLEY CRAB HOUSE

Intermediate - Handwash sink not accessible for employee use at all times. Observed large garbage can blocking the prep area handwash sink. Operator removed the garbage can to allow clear access. Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed residue buildup in the interior of ice machine. Operator cleaned and sanitized the equipment. Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees. Observed no handwash sign at cookline handwash sink. Operator posted the handwash sign at handwash sink. Corrected On-Site

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

High Priority - Operating with an expired Division of Hotels and Restaurants license. Observed expired license. Operator renewed the license during inspection. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Observed multiple wet containers stacked with no airflow at dish shelf. Operator placed the wet containers on the side to allow airflow. Corrected On-Site Repeat Violation

Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed knife between make table and prep table at kitchen. Operator removed the knife to the shelf. Corrected On-Site Repeat Violation

Basic - Wet mop not stored in a manner to allow the mop to dry. Observed wet mop on the floor at mop sink. Operator hung the wet mop to allow proper drying. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed salsa 45F in ice bath at prep area. Operator placed more ice to bring temperature to a maximum of 38F. Corrected On-Site

Basic - Accumulation of debris on drainboards or equivalent. Observed residue buildup on the drain boards. Operator cleaned the drain boards. Corrected On-Site

Basic - Old labels stuck to food containers after cleaning. Observed old labels on multiple containers. Operator removed the old labels. Corrected On-Site

Basic - Wiping cloth sanitizing solution stored on the floor. Observed sanitizer container on the floor at cookline. Operator replaced with a new clean sanitizer container and placed on shelf. Corrected On-Site Repeat Violation

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

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. Observed 0ppm on test strip due to empty sanitizer container. Operator corrected to 50ppm by replacing with a full sanitizer container. Corrected On-Site

Basic - In-use knife/knives stored in cracks between pieces of equipment. Corrected On-Site Repeat Violation

Basic - Utensils not stored inverted or in a protected manner. Observed large spoons not inverted at dish shelf. Operator inverted the utensils. Corrected On-Site Repeat Violation

Basic - Wiping cloth sanitizing solution stored on the floor. Observed wiping cloth sanitizer bucket on floor at cookline. Operator replaced with a clean sanitizer wiping cloth bucket onto a shelf. Corrected On-Site

High Priority - Raw animal food stored over or with unwashed produce. Observed raw pork over whole onions at Walk in Cooler. Operator placed the raw fish in a different location at Walk in Cooler. 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. Observed a copy of foodhandler training certificate.

Basic - In-use tongs stored on equipment door handle between uses. Observed tongs on oven handles at cookline. Operator removed the tongs on top of shelf at cookline. Corrected On-Site

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Observed no ambient thermometer at Reach in Cooler. Operator placed ambient thermometer at the cold holding unit. Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloth at cutting board. Operator placed in sanitizer solution. 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 beef at Walk in Cooler. Operator switched the food items. 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. Operator able to provide by the end of inspection. Corrected On-Site

Basic - Buildup of food debris/soil residue on equipment door handles. Observed behind handles of Walk in Cooler and Freezer. Operator cleaned and sanitized behind the handles. Corrected On-Site

Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed knives between Make Table and Steam Table. Operator removed the knives to clean and sanitize. Corrected On-Site

High Priority - Operator unable to provide documentation that aquacultured fish has been raised in a controlled environment and fed formulated feed. Operator able to provide during inspection. 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. Observed sauce at Reach in Cooler. Operator date marked the food item. Corrected On-Site

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed at Reach in Freezer. Operator cleaned the interior of Reach in Freezer. Corrected On-Site

Basic - Time/temperature control for safety food thawed under water that was barely running/dripping. Observed fish at prep sink. Operator increased the flow of water. Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wiping cloth at cutting board. Operator placed in sanitizer solution. 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.

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed plates at cookline next to Reach in Drawers. Educated the operator.

Basic - Employee with no beard guard/restraint while engaging in food preparation. Observed multiple employees at cookline. Operator provided beard guards. Corrected On-Site

Basic - Employee with no hair restraint while engaging in food preparation. Observed employee at cookline.

Basic - Equipment and utensils not properly air-dried - wet nesting. Observed multiple cups at exterior of bar. Educated the operator.

Basic - Working containers of food removed from original container not identified by common name. Observed multiple flour containers at fish station next to Deep Fryers. Repeat Violation

High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee at cookline. Educated the employee to compliance by washing hands. Corrective Action Taken Repeat Violation

High Priority - Employee washed hands with no soap. Observed at cookline handwash sink.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw scallops over ready to eat sauce at sushi station Reach in Cooler. Operator switched the food items. Corrected On-Site Repeat Violation

Intermediate - Employee washed hands in a sink other than an approved handwash sink. Observed at cookline prep sink. Educated the employee.

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

Basic - Accumulation of residue buildup in the interior of the ice machine/bin across Walk in Cooler/Freezer.

Basic - Reach-in freezer interior/shelves have accumulation of soil residues. Observed across Deep Fryers.

Basic - Working containers of food removed from original container not identified by common name. Observed multiple flour and breading containers at seafood station. Operator labeled the food items. Corrected On-Site Repeat Violation

High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee at cookline. Educated to compliance by employees changing gloves and washing hands in between. Corrected On-Site

High Priority - Vacuum breaker in wrong location at mop sink faucet or on fitting/splitter added to mop sink faucet. Operator placed in the proper place. Corrected On-Site

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 heavy cream not date marked. Operator date marked the food item. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Sour cream 49°F and coleslaw 52°F at wait station Make Table. Operator removed the potentially hazardous food items and placed them in cold holding unit. Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked onions 120°F and Cheese sauce 130°F at steam table. Operator reheated the food items to a minimum of 165°F at stove. Corrected On-Site

High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Observed over 200ppm at sushi station. Operator corrected to 100ppm. Corrected On-Site

Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Basic - No handwashing sign provided at a hand sink used by food employees. Observed at bar and cookline handwash sink. Repeat Violation

Basic - Working containers of food removed from original container not identified by common name. Observed multiple flour containers at seafood station.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shrimp over cooked pork dumplings. Operator switched the food items. Corrected On-Site Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed at can opener. Operator cleaned and sanitized the blade. Corrected On-Site

Basic - Employee with no hair restraint while engaging in food preparation. Observed employee at sushi station. Employee placed hair restraint over their head. Corrected On-Site

Basic - Food stored in a location that is exposed to splash/dust. Observed lemon wedges next to wait station handwash sink exposed to splash. Operator removed the food item. Corrected On-Site

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed at microwave and oven.

Basic - Reach-in freezer interior/shelves have accumulation of soil residues.