RED CRAB JUICY SEAFOOD

High Priority - Non-food grade paper/paper towel used as liner for food container. Paper towel in bottom of fried chicken container. Person in charge disposed of chicken. Corrective Action Taken

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Milk dated 7.24 today is 7.28.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Drawers; chicken 48F; ( - Cold Holding). Chicken in cooler overnight.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Shrimp, crab 45F; ( - Cold Holding) both were above fill line. Person in charge removed and placed inside cooler. Drawers; chicken 48F; ( - Cold Holding). Chicken in cooler overnight.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda nozzle is dirty.

Intermediate - Handwash sink not accessible for employee use at all times. Blocked by trash can and gloves in sink. Person in charge removed all. Corrected On-Site Repeat Violation

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Missing at sink at bar. Person in charge replaced paper towels. Corrected On-Site

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. Establishment is missing some training for newer employees.

Intermediate - Spray bottle containing toxic substance not labeled. Spray bottles not labeled. Person in charge labeled. Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice has mold inside. Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. Cup used to scoop lemon pepper. Person in charge removed cup. Corrected On-Site Repeat Violation

Basic - Food stored on floor. Case of oil on floor next to cookline. In walk in freezer; oysters, pork on floor. Person in charge picked up and stored properly. Corrected On-Site

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave is soiled.

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

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Several personal drinks in cooler. Person in charge removed. Corrected On-Site

Basic - Time/temperature control for safety food thawed in an improper manner. Sharing thawing in Standing water. Person in charge moved shrimp. Corrected On-Site Repeat Violation

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Cook changed tasks and when he did he placed gloves on without washing hands first. Addressed immediately and person washed hands for 5 seconds in pre sink and dried hands with a rag. Got someone to translate. Once they translated he washed hands in hand washing sink, dried with paper towel and put gloves on. Corrected On-Site

High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale. 2 shell eggs cracked on cookline. Person in charge discarded. Corrective Action Taken

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 and the time removed from temperature control cannot be determined. Missing on sour cream and batter. Set establishment up on time control and gave paperwork. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Pot in one hand washing sink and soap in another. Person in charge removed both. Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice bin has mold like substance on roof. Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. Cup used as a scoop for sausage. Person in charge removed cup. Corrected On-Site Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Several drinks on prep tables. Addressed immediately and person removed drinks. Corrected On-Site

Basic - Employee eating in a food preparation or other restricted area. Employees eating in kitchen. Addressed immediately and person removed food from kitchen. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Keys above prep table. Person in charge removed. Corrected On-Site

Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife in between prep tables. Person in charge removed. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice utensils in standing water. Person in charge took utensils away. Corrected On-Site Repeat Violation

Basic - Raw fruits/vegetables not washed prior to preparation. Avacados on cook line not washed first. Addressed and person in charge had avacados washed. Corrected On-Site

Basic - Time/temperature control for safety food thawed in an improper manner. Crab thawing at room temperature. Person in charge placed crab in cooler. 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. Dishmachine tests at 0 ppm.

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed employee touching clams with bare hands. Addressed immediately and person washed hands and put gloves on. Clams were discarded. Corrected On-Site

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed 1 fly in kitchen. Person in charge disposed of fly. Corrected On-Site

High Priority - Operating with an expired Division of Hotels and Restaurants license. Expired 6.1.22.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw clams over cooked sausage. Person in charge removed clams. Corrected On-Site Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Fish in reach in cooler 52F. Per staff, it was employees food. Person in charge moved to separate cooler. stone crab 45F ( - Cold Holding) stone crab was above fill line. Person in charge moved stone crab. chicken tenders 51F; ( - Cold Holding). Chicken tenders above fill line. Person in charge moved chicken tenders. On cook line; sour cream 72F. Discarded. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Lime scale inside ice machine.

Intermediate - Handwash sink not accessible for employee use at all times. 2 hand washing sink were blocked by pots sitting on them. Person in charge removed. Corrected On-Site Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. Cups used to scoop sugar and bread crumbs. Person in charge removed. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Water bottle on prep table. Person in charge removed.

Basic - Food stored on floor. Oil on cook line floor. Person in charge moved oil to store properly. Corrected On-Site Repeat Violation

Basic - In-use ice scoop stored on soiled surface between uses. Ice scoop at bar on dirty surface, ice scoop in back in ice. Person in charge removed both scoops. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Several utensils in dirty water by rice. Person in charge emptied water. Corrected On-Site Repeat Violation

Basic - Soiled dry wiping cloth in use. Several dirty dry wiping clothes on reach in freezer. Person in charge removed clothes. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At the time of inspection raw fish stored over raw lettuce in reach in cooler across from cookline. In the walk in cooler raw fish stored over cooked lobster. Also raw eggs over containers of oil. Person in charge began rearranging items. Corrective Action Taken

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. At the time of inspection, sour cream and battter with milk with no time mark. Person in charge marked appropriately. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. In the bar area, cup stored in hand wash sink. Person in charge removed. Corrected On-Site

Intermediate - Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. Person in charge only able to provode quatanery ammonium test strips when they sanitize with chlorine. Person in charge states has ordered chlorine strips.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At hand wash sink by dish machine, at hand wash sink in bar area. Person in charge provided. Corrected On-Site

Intermediate - No soap provided at handwash sink. At hand wash sink in corner of bar, no soap. Person in charge provided during inspection. Corrected On-Site

Basic - Food stored on floor. Liquid margarine containers stored on floor in kitchen, also bucket of soy sauce stored on floor. Person in charge raised during inspection. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. At the time of inspection, scoop stored in water by rice maker at 74°F, person in charge removed water. Also, multiple ice scoops stored with handle touching ice. Person in charge moved to appropriate location. Also, knife stored in between reach in coolers. Person in charge removed. Corrected On-Site

Basic - Single-service articles not stored inverted or protected from contamination. At the time of inspection, single service items stored not inverted in server area in dining room. Employee inverted. Corrected On-Site

Basic - Water leaking from pipe and/or faucet/handle. Under hand wash sink in kitchen, water leaking from pipe.

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. No vacuum breaker at mop sink at splitter on non chemical side with black hose attached.

Basic - Floor soiled/has accumulation of debris. Under dishmachine, and under ice bucket in bar area accumulation of debris.

Basic - Missing drain plug at dumpster. Missing on both dumpsters.