MR AND MRS CRAB JUICY SEAFOOD & BAR

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw breaded shrimp over cooked chicken nuggets in maketable at cookline. Operator rearranged. Corrected On-Site

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed grape tomatoes over small prepped sauce containers in walk-in cooler. Operator rearranged. Corrected On-Site

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

Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Sanitizer on floor under handwashing sink at bar. Operator moved off of floor. Corrected On-Site

Basic - Single-service articles not stored inverted or protected from contamination. Plastic portion cups at waitstaff area on top of microwave, next to rice cooker. Operator flipped. Corrected On-Site

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Observed unwashed grape tomatoes over sauces in walk-in cooler. Operator rearranged. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp over ready to eat in cook line reach in cooler Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic containers in dish area Corrected On-Site

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup in chest freezer

Basic - In-use knife/knives stored in cracks between pieces of equipment. Utensil stored in between fryers. Operator moved. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cook line: Garlic 73F less than 4hrs per operator. Operator immediately placed in cooler for temperature recovery Corrective Action Taken

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. Advised manager that ALL employees preparing, serving cooking food need food handlers training. Including bar tenders and dishwashers

Basic - Bowl or other container with no handle used to dispense food. In spice container. Operator immediately removed Corrected On-Site

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Bar tenders wearing Watch Corrected On-Site

Basic - Missing drain plug at dumpster.

Basic - Open dumpster lid. Operator immediately closed Corrected On-Site

Basic - Screen in door torn/in poor repair . Back exit screen door has holes

Intermediate - - From initial inspection : Intermediate - Handwash sink not accessible for employee use at all times. -hand sink inside kitchen blocked by speedrack in prep area -hand sink at beverage dispensing station blocked by supplies surrounding access to use sink Corrected On-Site - From follow-up inspection 2024-04-29: Time Extended

Basic - - From initial inspection : Basic - Ice buildup in reach-in freezer. - From follow-up inspection 2024-04-29: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -top of old equipment/steamer on cook line not being used per manager - From follow-up inspection 2024-04-29: Time Extended

High Priority - 2 Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area.

High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Tested at 0 ppm, retested at 200 ppm Corrective Action Taken

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over Mac n cheese in the walk in cooler Corrected On-Site

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. Corrective Action Taken

Basic - Equipment and utensils not properly air-dried - wet nesting. On the dry storage rack.

Basic - Floors not maintained smooth and durable. Thought the entire kitchen

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Freezer gasket soiled , reach in cooler in the kitchen soiled

Basic - Single-service articles not stored inverted or protected from contamination. Ice bucket not inverted

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Thought the kitchen

Basic - Wet mop not stored in a manner to allow the mop to dry. In the mop sink area on the wall, operator fixed the mops Corrective Action Taken

High Priority - - From initial inspection : High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Warning - From follow-up inspection 2023-06-16: Time Extended

Intermediate - - From initial inspection : 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. Warning - From follow-up inspection 2023-06-16: Time Extended

Basic - - From initial inspection : Basic - Reach-in cooler shelves with rust that has pitted the surface. Warning - From follow-up inspection 2023-06-16: Time Extended

High Priority - - From initial inspection : High Priority - Raw animal food stored over/not properly separated from ready-to-eat food in make table in kitchen , raw shrimp over hush puppies ric under prep table , raw shrimp over muscles in two door glass cooler, raw shell eggs over hard boiled in walk in cooler. Operator will move items Corrective Action Taken Warning - From follow-up inspection 2023-03-17: Raw Shrimp over sausage in WIC. Cheesecake , cherries and condiment sauces under raw shrimp in lowboy cooler, raw shrimp over cooked sausage in two door glass cooler on cook line Admin Complaint Corrected On-Site

Intermediate - - From initial inspection : Intermediate - Clam/mussel/oyster tags not marked with last date served. - From follow-up inspection 2023-03-17: Time Extended

Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths for chlorine - From follow-up inspection 2023-03-17: Time Extended

Basic - - From initial inspection : Basic - Carbon dioxide/helium tanks not adequately secured. - From follow-up inspection 2023-03-17: Time Extended

Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust by ice machine - From follow-up inspection 2023-03-17: Time Extended

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

Intermediate - Handwash sink used for purposes other than handwashing. Male food worker sharpening knife in food preparation area hand sink. Employee educated.

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 - Clams/mussels/oysters removed from original container for long-term storage. Corrected On-Site

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.

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

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed 3 small flying insects near the dishwashing station.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed fried chicken hot held at 89° for less than 4 hours. Advised operator to to place the chicken in Reach-in cooler to cool within the cooling perimeter before a total of 4 hours from cooking or hot hold at 135°F or higher.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed with white cutting boards that are grooved and stained in the prep station.

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Operator needs Quaternary ammonium test strips for the bar 3 compartment sink. Inspector using his own test strips to test the sanitizer solution.

Basic - Covered waste receptacle not provided in women's bathroom. Observed in the employees restroom room in the kitchen.

Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Observed dishwashing machine not dispensing sanitizer, Operator will use the 3 compartment sink to sanitize.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed next to the ice machine.