CRAB TRAP

High Priority - Raw animal food not properly separated from ready-to-eat raw animal food, such as hamburgers, steak and sushi covered under a consumer advisory. Raw fish observed over ready to eat raw oyster in reach in cooler on prep line. Employee took fish and placed it in an appropriate area Raw fish observed over ready to eat buttermilk, in reach in cooler on prep line, employee moved fish from over the ready to eat product. Corrected On-Site Repeat Violation

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In fry cooler crab cake, shrimp , shrimp, lobster, fish, fish, hush puppy mix, corn dog mix, crab cake mix. (44-48F - Cold Holding) operators disposed of all food, operator stated that the food was in unit overnight. Ambient temperature of unit 47F at bottom of unit during inspection. Corrective Action Taken

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In fry cooler crab cake, shrimp , shrimp, lobster, fish, fish, hush puppy mix, corn dog mix, crab cake mix. (44-48F - Cold Holding) operators disposed of all food, operator stated that the food had been out of temp over night. Ambient temperature of unit during inspection 47F at bottom of unit. Warning

Intermediate - Clam/mussel/oyster tags not marked with last date served. Observed several tags without dates for last served, oysters removed from original package with tags not kept with oysters, discussed with operators. Repeat Violation

Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hot water handle not functional at upper bar sever area.

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Ceiling tile over Ice machine in kitchen area missing. It was recently being worked on. Multiple holes in walls In kitchen area near kitchen entrance. Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drink with no lid on it on prep table in kitchen area. Employee disposed of the drink. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee headphones on prep table with microwave, Employee moved ear buds, to a designated area. Corrected On-Site Repeat Violation

Basic - Equipment in poor repair. Observed torn gasket in right side top of fry cooler with ice buildup observed in unit.

Basic - Time/temperature control for safety food thawed in an improper manner. Observed raw fish being thawed improperly fish was in sink, sitting in water with no running water over it. Pic turned on running water. Corrected On-Site

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In walk in cooler, cooked mashed potatoes 48F cooled overnight. See stop sale.

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In walk in cooler, cooked mashed potatoes 48F cooled overnight. See stop sale.

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Two (2) live flies observed in back dock area.

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. In walk in cooler, coleslaw prepared 10/24, fish dip prepared 10/25, lobster saffron sauce prepared 10/23, clam chowder prepared 10/25, risotto prepared 10/19. Repeat Violation Admin Complaint

High Priority - Roach activity present as evidenced by live roaches found. One (1) live roach on cook line in kitchen. Live roach discarded. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler across from cooking equipment, containers of broccoli, corn, spinach, beans, potatoes, asparagus, butter, clams, peas, pasta, rice, shrimp, collard greens, cheese, lobster, squash 67F stored overnight (reach in cooler unplugged). See stop sale. In warming station (not operating), butter 74F. See stop sale.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler across from cooking equipment, containers of broccoli, corn, spinach, beans, potatoes, asparagus, butter, clams, peas, pasta, rice, shrimp, collard greens, cheese, lobster, squash 67F stored overnight (reach in cooler unplugged). See stop sale. In warming station (not operating), butter 74F. See stop sale. Warning

High Priority - Toxic substance/chemical improperly stored. Two cans of insecticide stored with containers of oil in dry storage area. Insecticide moved and stored correctly. Corrected On-Site

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Missing on back outside faucet where red hose is attached. Missing on faucet near cook line where white hose is attached. Operator states going to purchase today. Corrective Action Taken

Intermediate - Clam/mussel/oyster tags not marked with last date served. No dates on tags.

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/ Four (4) employees working at beginning of inspection. Certified food manager arrived during inspection. Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. In small reach in cooler in server area if kitchen, créme brûlée made three days prior not dated. Manager dated items. Corrected On-Site

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Unisex restroom upstairs in dining area.

Basic - Dead roaches on premises. Two (2) dead roaches observed in establishment - one in back dock area and one in small storage area in dining area. Dead roaches discarded. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Clean cups in server area in dining area.

Basic - Floors, walls, and/or ceilings soiled/has accumulation of debris. Floor by ice machine in back kitchen. Floor under bar equipment in dining area.

Basic - Grease receptacle/dumpster not on proper pad/nonabsorbent surface. Both grease receptacles behind establishment. Operator states he will call grease receptacle company to move. Corrective Action Taken

Basic - Ripped/worn tin foil used as shelf cover. Two shelves below cooking equipment. Foil removed and replaced. Corrected On-Site

Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Walk in cooler.

Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Warning

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

Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning

Intermediate - Spray bottle containing toxic substance not labeled. Zapps bottle with clear substance. Labeled Corrected On-Site Warning

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. Mahi Warning

Basic - Food not stored at least 6 inches off of the floor. Bags of flour in back storage area Warning

Basic - Working containers of food removed from original container not identified by common name. larger white container with white substance One is powder suger and other is sugar Warning