CRABBYS BEACH WALK & GRILL

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs and pooled eggs stored over ready to eat items in stand up reach in . Items moved to correct levels. Corrected On-Site

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. 6 each salmon thawed in cryovac package. Items discarded.

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. 6 each salmon thawed in cryovac package. Items discarded.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked ribs 47f, move items in stand up cooler to allow better airflow. Corrective Action Taken Repeat Violation

Basic - In-use tongs stored on equipment door handle between uses. Corrected On-Site

High Priority - Live, small flying insects in bar area. 3 flies observed in bar area.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pico 46f, Corrected On-Site

Basic - Accumulation of debris on exterior of warewashing machine.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cooked rice 128f, cooked grits 125f, cooked sausage Pattie's 125f, all reheated to 167f, Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. Spic and span stored with spices. Item moved. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Souflee cup used for portioning in cut strawberries. Item removed. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Ceviche 46f, lobster 45f, moved to bottom of reach in cooler, now 43f, after 20 minutes. Butter packet 54f, operator has now put this on TPHC for breakfast hours. Corrected On-Site Repeat Violation

Basic - Utensils in poor condition. Frayed fry basket. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked sausage on line at 49f, item put in reach in freezer for quick chill. Corrective Action Taken Repeat Violation

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

Basic - Cardboard used to line food-contact shelves. Removed from walk in cooler. Corrected On-Site

Basic - Interior of microwave has accumulation of black substance/grease/food debris. Soiled plate left overnight in microwave. Item removed. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked rice found at 57f, cannot determine when cooler stopped working. Item discarded.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pooled eggs 46f, ice added to this item. Cooked rice found at 57f, cannot determine when cooler stopped working. Item discarded. Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda nozzle at bar. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Corrected On-Site

Basic - Equipment in poor repair. Torn gasket on drawer across from flat top grill.

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Alfredo made on 2/24/22 found at inspection at 55f, missed cooling window, item discarded.

High Priority - Operating with an expired Division of Hotels and Restaurants license.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Alfredo made on 2/24/22 found at inspection at 55f, missed cooling window, item discarded. Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw chicken 47f, raw calamari 50f, raw shrimp 48f, raw mahi 49f, staff is icing product. Unit 30. 20 minutes later all items have fallen 5-7 degrees with ice. Unit was also turned colder by staff. Corrected On-Site Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink stored on soda boxes. Corrected On-Site

Basic - Food stored on floor. Case of sandwich buns stored on floor under rack in breading area. Corrected On-Site

Basic - No suitable facilities provided to store employee clothing and other possessions. Back packs stored on food shelf in breading area. Corrected On-Site