CRAFTY CRAB

Intermediate - Handwash sink used for purposes other than handwashing. Observed food dumped inside handwashing sink near salad station.

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.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee jackets stored on top boxes containing cooking oil.

Basic - Ice scoop handle in contact with ice at bar.

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Observed opened drink inside reach in cooler across from cook line. Employee removed the drink during time of inspection. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed following food items cold holding for more than 4 hours: Coleslaw 45F Lettuce 45F.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed following food items cold holding for more than 4 hours: Coleslaw 45F Lettuce 45F. See stop sale Repeat Violation

Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. Operator placed oyster tags in chronological order during time of inspection. Corrected On-Site Repeat Violation

Intermediate - No soap provided at handwash sink. No soap at hand sink in bar area. Operator added soap to hand sink during time of inspection. Corrected On-Site

Basic - Food stored on floor. Observed container of garlic stored on floor inside walk in cooler. Operator properly placed food items during time of inspection. Corrected On-Site Repeat Violation

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed following food items cold holding more than 4 hours: Squid 40F Swai fish 52F.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed following food items cold holding more than 4 hours: Squid 40F Swai fish 52F. See stop sale*

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

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. Observed unlabeled bottle of degreaser in bar area. Operator labeled bottle during inspection. Corrected On-Site

Basic - Food stored on floor. Observed bucket of garlic on floor inside walk in cooler. Operator properly placed food item during inspection. Corrected On-Site

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

High Priority - Container of medicine improperly stored. Observed day quil stored above microwave near 2 compartment sink.

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

Intermediate - Clam/mussel/oyster tags not marked with last date served. Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Observed blender in hand wash sink in bar area. GM removed doing inspection. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Observed bowl being used to scoop calamari.

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Observed employee yogurt stored with in reach in cooler near wings for establishment.

Basic - Equipment and utensils not properly air-dried - wet nesting. Observed white tubs, gray tubs and bowls wet nesting in ware wash area.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup up in walk in freezer.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed scoop stored in standing water 83°F.

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Light shield missing from 2 lights in dish wash area.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood vents soiled with grease and dust. Also observed soda gun holster with mold like substance in bar area.

Basic - Time/temperature control for safety food thawed in an improper manner. Observed tilapia thawing in standing water. Repeat Violation

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

Intermediate - Clam/mussel/oyster tags not marked with last date served.

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.

Basic - Time/temperature control for safety food thawed in an improper manner. Observed raw shrimp thawing on counter at room temperature. Operator placed under cool running water during inspection. Corrected On-Site

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with. Observed employee touch raw chicken with gloves, and changed gloves no hand wash.

High Priority - Raw animal food stored over canned. Observed raw chicken stored over cocktail sauce in buckets in walk in cooler.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw eggs stored over cut lettuce in walk in cooler.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken stored over fish in walk in cooler.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at hand washing sink in bar area. GM replaced paper towels during inspection. Corrected On-Site

Basic - Clams/mussels/oysters removed from original container for long-term storage. Observed oysters stored in walk in cooler out of original container, no tag.

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed forks and spoons not stored inverted in kitchen area near prep tables.

Basic - Current Hotel and Restaurant license not displayed. GM printed current license. Corrected On-Site

Basic - Food stored on floor. Observed cases of shrimp and cases of sweet potato fries stored on floor in walk in cooler. Repeat Violation

Basic - In-use ice scoop stored on soiled surface between uses. Observed ice scoop stored directly on top of ice machine no barrier, ice machine near soda dispense area.

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

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Observed oysters with shell tags with a harvest date of 12/2/22 from harvest location TX 1 and sell by date of 12/16/22.

Intermediate - Clam/mussel/oyster tags not marked with last date served. Observed shell tags with no last date served. Repeat Violation

Intermediate - No tag on/for original container of raw, in-shell clams/mussels/oysters. See stop sale. Observed in shell oysters stored in walk in cooler without a shell tag.

Basic - Equipment and utensils not properly air-dried - wet nesting. Observed wet nesting in shallow pans above three compartment sink.

Basic - Stored food not covered. Observed crabs uncovered in reach in cooler across from fryers. Repeat Violation

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

Basic - Food stored on floor. Observed head on shrimp stored on floor in walk in freezer. Manager removed shrimp from floor. Corrected On-Site Repeat Violation

Basic - Stored food not covered. Observed steamed oysters uncovered in reach in cooler across from fryers. Manager covered oysters. Corrected On-Site Repeat Violation

Basic - Time/temperature control for safety food thawed in an improper manner. Observed calamari thawing in water on counter right of three compartment sink. Manager placed calamari in walk in cooler. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Observed pink liquid inside hand washing sink inside bar area.

Basic - Current Hotel and Restaurant license not displayed.

Basic - Equipment and utensils not properly air-dried - wet nesting. Observed wet nesting inside pans right of dish washing machine.

Basic - No Heimlich maneuver/choking sign posted.

Basic - No handwashing sign provided at a hand sink used by food employees. No hand washing sign or soap at hand washing sink inside bar area.

Basic - Stored food not covered. Observed mussels and snow crab legs uncovered in reach in across from fryers. Manager covered items. Corrected On-Site

Basic - Food stored on floor. Observed food stored on the floor in walk in freezer

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand wash sink by front entire ceiling to kitchen.

Basic - Stored food not covered. Observed spices on dry storage shelf uncovered.

Basic - Water leaking from pipe and/or faucet/handle. Observed faucet leaking at hand washing sink next to prep line.

Basic - Wet mop not stored in a manner to allow the mop to dry. Observed mops stored improperly in mop closet; not inverted to dry properly

Basic - Working containers of food removed from original container not identified by common name. Observed sliced on dry storage shelf missing labels.