CRABBY'S OYSTER BAR

High Priority - Observed fish dip made on 4/18 Mayo Cole slaw dressing made on 4/16 marked with a date that exceeds 7 days after opening/preparation. See stop sale Corrected On-Site

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Observed fish dip made on 4/18 Mayo Cole slaw dressing made on 4/16 marked with a date that exceeds 7 days after opening/preparation. See stop sale

High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed Observed bar dish machines running at 200+

High Priority - Raw oysters stored over full beer kegs .

Basic - Bowl or other container with no handle used to dispense food.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shrimp stored over cooked chicken wings

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw ground beef patties stored over raw shrimp at walk in cooler. Operator stored properly Corrected On-Site

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed ice bucket not inverted next to ice machine near dish pit.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled plastic cover stored above container of sugar at storage shelf in kitchen. Operator removed. Corrected On-Site

Basic - Sanitizing solution for wiping cloths not free of food debris and visible soil. Operator discarded and replaced with fresh solution Corrected On-Site

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Observed non commercial packaged raw beef patties stored over bag of raw shrimp in short white each in cooler in kitchen. Operator stored all items properly Corrected On-Site Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Sliced cheese at 51F cut lettuce at 54F at stainless reach in cooler at cook line. cold holding- per operator, items removed from reach in cooler for use and left out of temperature for approximately 1 hour from 2:30 since 1:30 . Operator placed in reach in freezer to quick chill. Lettuce 45F at 3:40- sliced cheese 45F at 3:40Admin Complaint Corrective Action Taken Admin Complaint

Intermediate - Clams/mussels/oysters tag removed from original container prior to container being emptied. Observed no tag with remaining with last batch of oysters. Operator placed tag with product. Corrected On-Site Warning

Basic - In-use tongs stored on equipment door handle between uses at cook line. Operator removed. Corrected On-Site Warning

Basic - Old labels stuck to food containers after cleaning. Observed old labels on clean plastic containers on drying rack in dish pit area. Operator removed and store properly. Corrected On-Site Warning

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Observe rust build up on shelves inside of walk in cooler. Warning

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime- cutting boards at cook line - From follow-up inspection 2024-06-21: Time Extended

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sliced tomatoes (39-46F - Cold Holding)in unit #2 at cook line; as per operator food not prepared or portioned today; food overstocked; smaller portions made; garlic butter (50F - Cold Holding) in cooler 1 at cook line; food not prepared or portioned today; food left outside for approximately 30 minutes; food placed back in the cooler; Corrective Action Taken Repeat Violation Admin Complaint

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin- by dishwasher area;

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

Basic - Single-service articles improperly stored. Paper table liners/on floor/storage area/corrective action taken/operator stored single serving items properly. Corrective Action Taken

Observed electrical wiring in disrepair. For reporting purposes only. Electrical outlet /cover plate/missing/by walk in cooler

High Priority - Operating with an expired Division of Hotels and Restaurants license. Corrective action taken/operator updated DBPR license. Corrective Action Taken

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw eggs over heavy cream/walk in cooler/corrective action taken =operator stored raw eggs on bottom shelf. Corrective Action Taken

Intermediate - Spray bottle containing toxic substance not labeled. Soap bottle/cook line/corrective action taken/operator labeled chemical. Corrected On-Site

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

High Priority - Container of medicine improperly stored. Above prep table/cookline/corrective action taken/operator stored medicine in proper area. Corrected On-Site

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

Basic - Old labels stuck to food containers after cleaning. By dishmachine area

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cut tomato 44f mac n cheese 44f in walk in cooler.

High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds. In steam table already reheated, per cook, soup 155f, less than 1 hour. Removed to reheat to 165f on stove. Corrective Action Taken

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

Intermediate - Original container of toxic substance or chemical does not bear the manufacturer's label. Degreaser. Corrected On-Site

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Dust on ceiling by ac vent, kitchen.

Basic - Insect control device used to electrocute or stun insects not designed to retain insect within the device. In kitchen, was removed from service. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Unclean top of dry storage containers and on shelf beneath. Removed and cleaned all areas. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cut tomato and cucumber mix from 7/10 in Walk-in cooler at 45f.

Intermediate - Handwash sink used for purposes other than handwashing. Chemical bottle and bucket in Hand wash sink basin at front bar. Were removed. Corrected On-Site

Intermediate - Menu contains an item made with a raw/undercooked animal food as an ingredient and description of item does not inform consumer of raw/undercooked animal food ingredient. Raw shell egg in caesar dressing not indicated on menu. Owner added to new menus about to be printed from supplier. Advisory posted.

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Indication missing on steak, burgers. Owner called and added to current menus about to be printed from supplier. Advisory posted.

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

Basic - Dead insects behind ceiling light covers in kitchen.

Basic - Insect control device installed over food preparation area. Bug zapper over steam unit in kitchen. Was removed during inspection. Corrected On-Site