MR & MRS CRAB COLONIAL

High Priority - Nonfood-grade bags used in direct contact with food. Thank you bags with carb leg portions in walk-in freezer.

High Priority - Raw animal food stored in top portion of make table over ready-to-eat food in bottom portion of make table - no complete physical barrier between top and bottom. Raw fish, chicken, and shrimp over cheese cake. Manager moved cheese cake. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Large spray bottle. Manager added name detergent. Corrected On-Site

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Holes around pipes in dish area.

Basic - Cutting board has cut marks and is no longer cleanable. 2 White Medium cutting boards.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverages in make table and under prep table. Manager removed beverages. Corrected On-Site

Basic - Equipment in poor repair. Reach in cooler used for storage. Repeat Violation

Basic - Floor tiles missing and/or in disrepair. Entrance to walk-in freezer.

Basic - Stored food not covered. Corn located in walk-in cooler used.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. On cook line. Manager placed in the bucket. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. At bar block by trash can. Operator immediately removed Corrected On-Site

Intermediate - No soap provided at handwash sink. At bar Corrected On-Site

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 - Soap dispenser at handwash sink not working/unable to dispense soap. Back handsink. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Phone charger on end of prep table Repeat Violation

Basic - Equipment in poor repair. Coke cooler in back currently used for dry storage

Basic - Food not stored at least 6 inches off of the floor. Case of shrimp on walk in freezer floor . Operator immediately removed Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Hood filter -Gaskets in back reach in cooler across triple sink

Basic - Open dumpster lid. Corrected On-Site

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. In back reach in cooler . And on shelf in walk in cooler Operator immediately removed Corrected On-Site

Intermediate - Clam/mussel/oyster tags not marked with last date served. Operator has tags marked with dating stickers but dates are not legible

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At warewashing area. Operator immediately corrected Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. In spice bowl operator immediately removed and placed with spoon Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employees Phones, keys drink on shelf above buckets of crab legs. Operator immediately removed Corrected On-Site

Basic - In-use knife/knives stored in cracks between pieces of equipment. Knives in between prep table and cooler Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Ice scoop in holder that had standing water . Operator immediately removed Corrected On-Site

Propane tank (larger than 2.7 lb. water capacity/1 lb. gas capacity) located inside of the building. For reporting purposes only. Gas can inside kitchen, operator immediately removed to outside Corrected On-Site

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

Basic - Standing water in bottom of reach-in-cooler. Manager cleaned up water. 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. Bar uses quat. Operator only has chlorine test kit

Intermediate - No soap provided at handwash sink. Broken dispenser. Staff exchanged it. Corrected On-Site

Basic - - From initial inspection : Basic - Bowl or other container with no handle used to dispense food.in flour . Manager removed Corrected On-Site - From follow-up inspection 2023-10-27: Time Extended

Basic - - From initial inspection : Basic - Cardboard used to line nonfood-contact shelves. Lower shelf of table in kitchen next to walk-in. Manager removed cardboard. Corrected On-Site - From follow-up inspection 2023-10-27: Time Extended

Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Next to wok - From follow-up inspection 2023-10-27: Time Extended

Basic - - From initial inspection : Basic - Equipment and utensils not properly air-dried - wet nesting.sheet trays turned tray on side to dry. Corrective Action Taken Repeat Violation - From follow-up inspection 2023-10-27: Time Extended

Basic - - From initial inspection : Basic - Ice buildup in walk-in freezer. - From follow-up inspection 2023-10-27: Time Extended

Basic - - From initial inspection : Basic - In-use tongs stored on equipment door handle between uses.on cart next to fryer. Manager removed. Corrected On-Site - From follow-up inspection 2023-10-27: Time Extended

Basic - - From initial inspection : Basic - Light not functioning. Hood - From follow-up inspection 2023-10-27: Time Extended

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

Basic - Equipment and utensils not properly air-dried - wet nesting. Bus tubs and small metal pans on clean storage rack. Repeat Violation

Basic - Time/temperature control for safety food thawed in an improper manner. Calamari in standing water. Corrected On-Site

High Priority - Nonfood-grade bags used in direct contact with food. Chicken in walk in cooler. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Bowl in seasoning. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting.

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, wings, fries corn. Operator marked with proper time Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Employee bathroom in kitchen

Intermediate - No soap provided at handwash sink.employee bathroom in kitchen

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