TRULUCK'S SEAFOOD STEAK & CRAB

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at the bar: Cheese olives (70F - Cold Holding) Operator stated they had been out for approximately 30 minutes. Operator placed them in a reach in cooler. 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 on the cook line: Cooked garlic (70F - Hot Holding). Operator stated they had been out for approximately 30 minutes. Operator placed them in a reach in cooler. Corrective Action Taken

Intermediate - Handwash sink used for purposes other than handwashing. Observed the bar hand sink used as a dump sink. Operator removed the objects from the sink. Corrective Action Taken

Basic - Single-service articles not stored inverted or protected from contamination. Observed multiple to go containers not inverted. Operator inverted them. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed tray of raw shrimp stored over ready to eat arugula. Operator moved arugula to proper location. Corrected On-Site

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.

Intermediate - Handwash sink not accessible for employee use at all times. Observed sanitizer bucket stored inside hand wash sink in dishwash area. Educated operator on hand wash sink only. Operator removed bucket. Corrected On-Site Repeat Violation

Basic - Silverware/utensils stored upright with the food-contact surface up. Forks. Corrected On-Site

Basic - Standing water in bottom of raw reach-in-cooler in corner at end of cook line.

Intermediate - Handwash sink not accessible for employee use at all times. Observed bucket in handwashing sink in the dish station, operator removed bucket. Corrected On-Site

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. Emailed Employee reporting agreement DBPR FORM HR 5030-103 Corrective Action Taken

Basic - In-use tongs stored on equipment door handle between uses.Observed tongs hanging on the oven door on the cook line.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed build up of food debris on reach in cooler door gaskets.

Basic - Unprotected ice machine in a customer/nonsecure area. Observed ice machine inside non secured area. Door to outside does not lock.

Basic - Buildup of food debris/soil residue on equipment door handles.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.

Basic - Wet wiping cloth not stored in sanitizing solution between uses.

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 000ppm chlorine at the ware washing station. Operator set up the three compartment sink. Observed 200 ppm quaternary at the three compartment sink. Corrective Action Taken

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. Emailed to operator. Corrective Action Taken

Basic - Employee with no hair restraint while engaging in food preparation. Operator gave hair restraint to employees. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting on shelf in front ware washing station.

Basic - No handwashing sign provided at a hand sink used by food employees in front of the severs station. Repeat Violation

Basic - Wet wiping cloth not stored in sanitizing solution between uses next to the hand washing sink. Operator placed wet wiping cloth inside sanitizer container. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the center drawer cooler under the broiler, lobster (47F - Cold Holding). Operator iced the lobster. Corrective Action Taken

Intermediate - Clam/mussel/oyster tags not marked with last date served. This is a repeat violation from 3/21/2022. Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. An employee cellphone is stored over the make table in front of the broiler. Operator removed the cellphone. Corrected On-Site

Basic - In-use tongs stored on equipment door handle between uses. There are tongs hanging from an oven door. Operator removed the tongs. This is a repeat violation from 3/21/2022. Corrected On-Site Repeat Violation

Basic - No handwashing sign provided at a hand sink used by food employees. There is no hand washing sign at the hand washing sink at the bar.

Intermediate - Clam/mussel/oyster tags not marked with last date served. Observed the shell tags are not date marked with the last date served.

Intermediate - Handwash sink not accessible for employee use at all times. Observed the hand wash sink blocked by the trays at the bar. Operator removed the trays. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Observed cups in the hand wash sink at the main bar. Operator removed the cups. Corrected On-Site

Basic - Accumulation of debris on exterior of warewashing machine. Observed food debris on top of the dish machine.

Basic - In-use tongs stored on equipment door handle between uses. Observed tongs hanging from the oven door handle. Operator removed the tongs, Corrected On-Site