THE SALTY CRAB BAR & GRILL NORTH BEACH

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pooled eggs 54f, Corrective Action Taken

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

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. 6 pieces raw mahi still 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 pieces raw mahi still in cryovac package. Items discarded.

Basic - Utensils in poor condition. Frayed fry baskets. Items discarded. Corrected On-Site

Basic - Wiping cloth sanitizing solution stored on the floor. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Cup used for portioning in pasta. Item removed. Corrected On-Site

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Operator labeled employee food in freezer. Corrected On-Site

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

Basic - Food stored on floor. Crab stored on floor in walk in freezer. Raw grouper, raw hogfish,pickles and corn stored on floor in walk in cooler. Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. Bleach bottle stored with bread under line counter. Item moved. Corrected On-Site

Basic - Wiping cloth sanitizing solution stored on the floor. Corrected On-Site

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Pizza hand sink.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink removed.. Repeat Violation

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

Basic - No Heimlich maneuver/choking sign posted.

Basic - No handwashing sign provided at a hand sink used by food employees. Pizza handsink.

High Priority - Toxic substance/chemical improperly stored. Sheila shine on prep shelf. Spray chemical stored over soda boxes. All items moved.

Intermediate - Handwash sink not accessible for employee use at all times. Bag of potatoes stored in hand sink. Item removed. Corrected On-Site Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Coffees. Items moved.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phones. Items moved. Corrected On-Site Repeat Violation

Basic - Wet mop not stored in a manner to allow the mop to dry. . Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Line. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Diced tomatoes 48°f, item moved to walk in cooler for quick chill. Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. Chemicals stored over soda boxes in back area.

Intermediate - Handwash sink not accessible for employee use at all times. Towels and croutons stored in south Hand wash sink on line. Items removed. North line handsink available Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Soufflé cup no handle in salt container on line. Bowl used to portion pasta. Corrected On-Site Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Backpacks stored on soda boxes. Repeat Violation

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

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0 ppm, operator switched container now 50 ppm. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Coleslaw 50°f, sliced tomatoes 50°f, found in front service area in cooler, left over night, items discarded

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Shell eggs ambient temp 60°f, put in bottom reach in for quick chill. Coleslaw 50°f, sliced tomatoes 50°f, found in front service area in cooler, left over night, items discarded.

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Opened fish spread container in front service cooler, no date mark. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Pizza area. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Black soufflé cup in spices. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone on shelf above prep tables. Corrected On-Site