PINCHERS CRAB SHACK

High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. Observed sanitizer solution on bar testing at Triple Sink (Quaternary 400ppm). Operator got new and instructed employee to use less chemical.. Now testing at Triple Sink (Quaternary 200ppm). 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 milk opened two days ago per operator and not date marked. Educated operator on proper date marking and operator provided date. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Observed spray bottle of chemical not labeled. Operator discarded spray bottle.. Repeat 4/17/2025. Corrected On-Site Repeat Violation

Basic - Working containers of food removed from original container not identified by common name. Observed flour removed from bag and not labeled. Repeat 4/17/2025. Repeat Violation

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Intermediate - Spray bottle containing toxic substance not labeled at front counter.

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

Basic - Reach-in cooler interior/shelves have accumulation of soil residues at prep area.

Basic - Single-service coffee filters improperly stored at server station. Operator stored coffee filters properly. Corrected On-Site

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall behind cooking equipment soiled with grease.

Basic - Working containers of food removed from original container not identified by common name. Flour container not labeled at dry storage. Operator labeled flour container. 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 dish machine testing at 0ppm. Operator replaced sanitizer and primed machine now testing at 100ppm. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw scallops over crab cakes made with cooked crab. Operator moved for proper storage. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed six pieces of seared tuna at: seared tuna (51F - Cold Holding); seared tuna (48F - Cold Holding); seared tuna (46F - Cold Holding) at seafood station overnight per operator. Operator discarded tuna. 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. Observed about 10 food handler trainings expired in September 2024. Instructed operator on proper training.

Basic - Equipment and utensils not properly air-dried - wet nesting. Observed wet nesting of plastic and metal pans on back racks. Repeat 1/10/2024 Repeat Violation

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at hand wash sink at end of cook line closest to prep area. Operator provided paper towels. Corrected On-Site

Intermediate - No soap provided at handwash sink. Observed no soap at hand wash sink at end of cook line closest to dish machine. Operator provided soap. 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 Mahi Mahi and Salmon still in sealed bags thawing in walk in cooler with labeling indicating to remove from packaging before thawing. Product not completely thawed yet. Educated operator on proper thawing, showed operator that instructions could be on box and not individual bags. Operator opened fish packages. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Observed wet nesting of plastic containers in back storage area. Operator separated for proper drying. Corrective Action Taken

Basic - Food stored on floor. Observed raw chicken stored in bin on floor. Operator moved for proper storage. Corrected On-Site

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Observed employee beverages in coolers and reach in freezer. Operator removed beverages from locations. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw scallops over cooked crab in the walk in cooler. Operator placed the raw scallops on the bottom shelf in the walk in cooler. Corrected On-Site

High Priority - Toxic substance/chemical improperly stored on the shelf above Splenda packet at the servers station. Operator removed the sanitizer spray bottles. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime on the soda nozzle at the bar.

Intermediate - Handwash sink not accessible for employee use at all times at the severs station near the bar. Operator removed the wet wiping rags. Corrected On-Site

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

Basic - No handwashing sign provided at a hand sink used by food employees at the entrance of the kitchen.

Basic - Old labels stuck to food containers after cleaning on the shelf at the dry storage. Repeat Violation

Basic - Working containers of food removed from original container not identified by common name of baking soda. Operator labeled the container of baking soda. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw shrimp (50F - Cold Holding); raw calamari (51F - Cold Holding); raw fish (51F - Cold Holding) in the reach in cooler next to the ware washing station. Operator stated the products was placed out less than one hour. Had operator to place inside unit to cool. Corrective Action Taken Repeat Violation

Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer.

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 beverage container on a food preparation table or over/next to clean equipment/utensils. Operator removed the cup of coffee from the line next to the cutting board. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting on the shelf next to the paper goods. Repeat Violation

Basic - In-use utensil 80°(Cold Holding) stored in standing water less than 135 degrees Fahrenheit on the line in front of the cook line. Operator removed the utensils and stated the unit wasn't working. Corrective Action Taken

Basic - In-use wet wiping cloth/towel used under cutting board.

Basic - No conspicuously located ambient air temperature thermometer in multiple holding units.

Basic - Old labels stuck to food containers after cleaning on shelf near the dry paper goods.

Basic - Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. Observed tools stored on shelf above clean dishes above clean dishes.

High Priority - Dented/rusted cans present. See stop sale. On a shelf in dry storage there is a 7 pound 2 ounce can of tomato ketchup with a dented rim.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In the walk-in cooler raw fish is stored over mashed potatoes. Operator moved items to proper storage order. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the upright cooler next to the pizza oven shrimp (53F - Cold Holding). Per the operator the shrimp was thawed 2 1/2 hours ago. Operator spread the shrimp on a sheet tray and moved it to the walk-in cooler for rapid cooling. Corrective Action Taken

Basic - Damaged/spoiled/recalled food not properly segregated. On a shelf in dry storage there is a 7 pound 2 ounce can of tomato ketchup with a dented rim. See stop sale

Basic - Employee eating in a food preparation or other restricted area. An employee is drinking in the dush washing area.

Basic - Employee with no hair restraint while engaging in food preparation. There are multiple employees with no hair restraint preparing food. Employees put on hair nets. Corrected On-Site

Basic - Food stored on floor. There are cases of oysters on the floor in the walk-in freezer.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. There is a buildup of grease on the hood filters

Intermediate - Handwash sink not accessible for employee use at all times. Observed a garbage can in front of the hand wash sink on the server alley. Operator removed the garbage can. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Observed a green scrub in the hand wash sink by dish. Operator removed the green scrub. This is a repeat violation from 10/12/21. Discussed with operator about keeping the hand wash sink clear. Corrected On-Site Repeat Violation

Intermediate - Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. Observed no quaternary test kits for the bar area. The restaurant only has chlorine test kits for the dish machine.

Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap. Observed the soap could not be dispensed at the hand wash sink by the dish area.

Basic - Employee eating in a food preparation or other restricted area. Observed a dish washer eating limes in the dish area.

Basic - Standing water in floor drain/floor drain draining very slowly. Observed a slow moving drain on the line by the fryers.

Intermediate - Handwash sink used for purposes other than handwashing. Observed the hand wash sink at the service station being used as a dump sink. Observed ice in the bottom of the hand wash sink.

Intermediate - Spray bottle containing toxic substance not labeled. Observed a unlabeled chemical bottle of degreaser. This is a repeat violation from 01/13/21. Discussed with operator about keeping the chemical bottles labeled. Operator labeled the bottle. Corrected On-Site Repeat Violation

Basic - Employee with no hair restraint while engaging in food preparation. Observed a employee with no hair restraint while preparing food. Cook donned a hair net. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Observed wet nesting cups at the side station. This is a repeat violation from 01/13/21. Discussed with operator about keeping the cups dry before you place the cups together. Repeat Violation

Basic - Ice scoop handle in contact with ice. Observed the ice scoop handle touching the ice at the bar. Bartender removed the ice scoop. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed dust build up on the fan cover in the walk in cooler.

Basic - Plumbing system in disrepair. Observed the cold water handle is stripped at the hand wash sink by the dish machine.

Basic - Water leaking from pipe and/or faucet/handle. Observed a leaking pipe at the hand wash sink next to the dishwasher. This is a repeat violation from 01/13/21. Discussed with operator about fixing the pipe. Repeat Violation