J&C CRAB SEAFOOD RESTAURANT

High Priority - Nonfood-grade containers used for food storage - direct contact with food. Observed multiple containers in kitchen nonfood-grade for storing spices and flour mixture.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed Brown rice (133F - Hot Holding) in kitchen crock pot, the operator turned from low to high heat. Corrective Action Taken

Intermediate - Nonservice animals in the food establishment or on premises. Observed 3 turtles inside water fountain located within dining area. Per DDM Kimberly Torbert provide operator with plan review information to apply for variance. Emailed form to the operator.

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Observed items identified by the operator as employee food with food to be served to the public. Educated on proper storage.

Basic - Food stored on floor. Observed container of oil and bag of potatoes stored on floor at end of cook line soiled line. Educated operator on proper storage.

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw crab stored over fries in walk in freezer. Repeat Violation Admin Complaint

High Priority - Toxic substance/chemical improperly stored. Observed WD-40, spray air freshener, and multiple cans of spray paints stored next/enamel stored on cart next to bag of flour. Repeat Violation Admin Complaint

Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.

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/

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin near reach in freezer. Repeat Violation

Basic - Employee cell phones stored in or above a food preparation area, food, clean equipment and utensils, or single-service items at the cook line.

Basic - Grease on the ground and/or pad around grease receptacle. Repeat Violation

Basic - In-use ice scoop stored on soiled wood surface above ice machine.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In reach-in cooler near by kitchen entrance; raw chicken stored over cooked chicken. Operator removed cooked chicken to proper storage. Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. Chemical spray bottle(w4) stored with multiple food containers at cook-line. Operator removed chemical spray bottle. Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine.

Basic - Accumulation of lime scale on the inside of the dishmachine.

Basic - Dumpster overflowing cardboards.

Basic - Food stored on floor. Oil containers stored on floor by kitchen entrance.

Basic - Grease on the ground and pad around grease receptacle.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. At server station; soda machine nozzle surrounding soiled with mold like substance. Multiple dish racks soiled with mold like substance.

Basic - Single-service plates not stored inverted or protected from contamination at dry storage. Operator stored plates inverted. 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 chicken wings at 71F hot holding. Operator moved item to reach in cooler. Corrective Action Taken

Basic - Bowl or other container with no handle used to dispense food. Observed container used as a scoop in gummy bear bag.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed rice scoop in water at 89F.

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 oysters at Make Table. Operator switched the food items. 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 dairy creamer at bar. Operator date marked the food item. Corrected On-Site

Intermediate - No chlorine chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.

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.

Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed hot side handle inoperable at ware washing area handwash sink.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed black like substance underneath on the exterior of soda nozzles.

Basic - Plumbing system in disrepair. Observed hot side handle inoperable at ware washing area handwash sink.

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

High Priority - Container of medicine improperly stored. Observed medication acid reducer above reach-in cooler across from cook line. The operator removed bottle of medication from above reach-in cooler. Corrected On-Site

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 operator on cook line touching pants and shirt. Educated operator on properly washing hands and not touching cloth or aprons while food preparation. Corrective Action Taken

Intermediate - Manager or person in charge lacking proof of food manager certification and no other certified food service manager employed at this location.

Intermediate - No soap provided at handwash sink in bar. The operator placed soap at both hand washing sinks in bar. Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.

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

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw calamari stored over ready to eat sauces. Operator moved item for proper storage. Corrected On-Site

Intermediate - Employee washed hands in a sink other than an approved handwash sink. Observed employee wash hands in 3 compartment sink. Educated operator on proper hand washing. Corrective Action Taken

Intermediate - Establishment not maintaining clam/mussel/oyster tags for 90 days. Observed oyster tags only for month of April.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Operator moved item for proper storage. Corrected On-Site

Basic - Equipment in poor repair. Observed torn gasket on reach in cooler by ice machine.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shrimp over ready to eat lobster in walk-in cooler. The manager had raw shrimp moved to another shelf under the ready to eat lobster. Corrected On-Site

Intermediate - Employee washed hands in a sink other than an approved handwash sink. Observed operators washing hands in 3 compartment sink. Educated manager on operators washing hands in designated hand washing 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 manager DBPR Form HR 5030-104. Corrective Action Taken

Intermediate - Handwash sink used for purposes other than handwashing. Observed hand washing sink used as a dump sink in prep area.

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 manager DBPR Form HR 5030-103. Corrective Action Taken

Intermediate - Raw or undercooked oysters offered and consumer advisory provided does not contain the required verbiage. Emailed manager the Oyster Consumer Advisory DBPR HR Form 5025-131. Corrective Action Taken

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.

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed hand washing sink not not operational beside 3 compartment sink. The manager stated they have a work order in for hand washing sink. Corrective Action Taken

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed cell phones above prep table. Repeat Violation

Basic - Equipment in poor repair. Observed stand up reach-in cooler across from ice machine gasket torn.

Basic - Food stored on floor. Observed bag of red potatoes on floor in kitchen.

Basic - Cardboard used to line nonfood-contact shelves. Observed cardboard used to line shelf where sauces are stored.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee personal items stored on dry storage shelves above food served to customers. Repeat Violation

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 scoop handle touching flour in bulk container on dry storage shelves. Operator moved item for proper storage. Corrected On-Site

Basic - Wood food-contact surface not properly sealed. Observed unsealed wood in bar area. Repeat Violation

High Priority - Container of medicine improperly stored. Observed prescription medication stored above reach in cooler on cook line. Operator moved item for proper storage. 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 in kitchen: Cooked potatoes 103°F (hot holding). Operator states that items are being held under time as a public health control, and have been out for 1 hour, but no written plan or time mark available. Provided operator with time as a public health control paperwork. Corrective Action Taken

Intermediate - No soap provided at handwash sink. Observed no soap at one hand wash sink in bar area.

Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Observed multiple employee beverages lacking lid and straw.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee food stored above food served to customers in walk in freezer.

Basic - Wood food-contact surface not properly sealed. Observed unsealed wood in bar area.

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

Basic - Carbon dioxide/helium tanks not adequately secured. Observed 2 unsecured tanks in bar area.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed 2 soiled ceiling vents in kitchen area.

Basic - Food stored on floor. Observed 2 cases of food stored on floor of walk in freezer. Operator moved items for proper storage. Corrected On-Site Repeat Violation

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 handle of scoop touching spice mixture labeled "JS". Operator moved item for proper storage. Corrected On-Site