MR & MRS CRAB

Basic - Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash. -Container of silverware stored under paper towel dispenser at hand wash station at front line exposed to splash . Manager relocated silverware Corrected On-Site

Basic - Food ( containers of margarine ) stored on floor under cooking equipment . Employee relocated containers Corrected On-Site

Basic - Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in cooler. Manager received part for light fixture and to install the day

High Priority - Time/temperature control for safety food ( garlic and oil) identified in the written procedure as a food held using time as a public health control has no time marking Reviewed with manager . Manager placed time marking on container Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - nozzles soiled at beverage station in the kitchen front line area. -Interior of soda gun soiled with slime, located at bar area.

Intermediate - Spray bottle containing toxic substance not labeled located on shelf inside employee restroom. Manager labeled spray bottle Corrected On-Site

Basic - Accumulation of black mold-like substance in the interior of the ice machine in kitchen

Basic - Cardboard used to line nonfood-contact shelves in food storage area in back kitchen area

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on shelf next to container of honey in back food prep area . Manager relocated employee drink . Corrected On-Site

Basic - Exterior door has a gap at the threshold that opens to the outside in back hallway area

Basic - Stored food ( containers of sausage ) not covered in walk in cooler . Manager covered food Corrected On-Site

High Priority - Raw animal food ( raw shrimp) stored over/not properly separated from ready-to-eat food ( fully cooked seafood ) in reach in cooler opposite fryers . The cook rearranged food Corrected On-Site

High Priority - Time/temperature control for safety food ( potatoes and corn ) identified in the written procedure as a food held using time as a public health control has no time marking. The cook added time mark to food Corrected On-Site

Intermediate - Establishment not maintaining oyster tags for 90 days. Reviewed with manager.

Intermediate - Spray bottle containing toxic substance not labeled in dining area . Manager labeled spray bottles Corrected On-Site

Basic - Oysters removed from original container for long-term storage in walk in cooler . The cook placed the tag with the container oysters. Explained to the cook the handling of oyster tags . Emailed to manager and reviewed Shellfish Tag Guidance handout DBPR HR 5022-106 Corrected On-Site

Basic - Accumulation of debris inside warewashing machine.

Basic - Cove molding at floor/wall juncture broken/missing. Next to dish machine

Basic - Current Hotel and Restaurant license not displayed.

Basic - Stored food not covered. Sausage and crab legs in walk-in freezer, staff covered Corrected On-Site

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 chlorine - manager primed machine - recheck 100 ppm chlorine Corrected On-Site

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. 200 + chlorine at cook line - manager changed solution - recheck 100 ppm chlorine

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils at cook line - manager relocated drinks Corrected On-Site

Basic - Straws provided for customer self-service not individually wrapped or in an approved dispenser at bar - manager moved unwrapped straws behind bar Corrected On-Site

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

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. -Chicken wings (89F - Cooling) cooked at 1pm temped at 1:35pm. Chicken wings cooling in ambient air on speed rack near cooks line. Manager instructed employee to place wings inside the walk in cooler. Corrective Action Taken

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -Employee jackets stored on storage rack above fryer oil. Manager moved Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. -Different sized stainless steel hotels pans and bowls above three compartment sink. Employee separated items to dry. Corrected On-Site

Basic - Equipment in poor repair. -Gaskets at reach in cooler on cooks line torn.

High Priority - Live, small flying insects in kitchen, food preparation area, food storage. -2 live flying flies in back prep area near three compartment sink. Discussed with manager.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -Raw shrimp and scallops stored over cooked and boiled eggs and ready to eat cooked crab legs. Manager moved raw items under ready to eat items. Corrected On-Site

Basic - Cove molding at floor/wall juncture broken/missing. -Cove molding near reach in freezer door. Discussed with manager.

Basic - Employee personal food not properly identified and segregated from food to be served to the public. -"Family Meal" foods stored above other ready to eat food to be served to the public. Manager moved foods to bottom shelf. Corrected On-Site

Basic - Floor soiled/has accumulation of debris. -Floor soiled inside walk in freezer. Discussed with manager.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Gaskets on reach in cooler on cooks line soiled. -Exterior of flour container on cooks line is soiled.

Basic - Single-service articles improperly stored. -Containers of single service lids in back storage area, stored on floor. Discussed with manager.

Basic - Stored food not covered. -Beef stored inside walk in freezer not covered, employee covered food. Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses. -Wet cloth stored on front line, manager moved wet cloth to sanitizer solution. Corrected On-Site

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. -Sanitizer bucket on cooks line tested at 0ppm, retested at 50ppm. Corrected On-Site

Basic - Wood food-contact surface not properly sealed. -Rolling rack for trays not sealed in back prep area near three compartment sink. Discussed with manager.

Basic - Working containers of food removed from original container not identified by common name. -Squeeze bottle on cooks of oil line not labeled, manager labeled bottle. Corrected On-Site

High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed the sanitizer at the bar was only 75ppm for quaternary sanitizer. Bartender made new sanitizer for the bar. Corrected On-Site

Basic - Cutting board has cut marks and is no longer cleanable white cutting board has excessive grooves on the cutting board..

Basic - Employee eating in a food preparation or other restricted area. Observed a drink with no lid on the cook's line. Manager removed the drink. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed the soda gun holster with debris on the inside of the holster. Bartender cleaned the soda gun holster.

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

Basic - Cutting board has cut marks and is no longer cleanable. Repeat Violation

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

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

Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle at bar not labeled, employee properly labeled spray bottle Corrected On-Site Repeat Violation

Basic - Cutting board has cut marks and is no longer cleanable. Repeat Violation

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

Basic - In-use knife/knives stored in cracks between pieces of equipment. Scraper in between fryer and prep table, scraper removed Corrected On-Site

Intermediate - Oysters tag removed from original container prior to container being emptied in walk-in cooler.

Intermediate - Spray bottle containing toxic substance not labeled in wait station in dining area - manager labeled spray bottle Corrected On-Site

Intermediate - oyster tags not marked with last date served - discussed proper marking of shell tags with manager

Basic - Bathroom door left open other than during cleaning or maintenance. Employee bathroom in back kitchen area open and no self closing door. Discussed with manager.

Basic - Cutting board has cut marks and is no longer cleanable in back kitchen prep area. Discussed with manager.

Basic - Equipment and utensils not properly air-dried - wet nesting. Bowls, pans and bins by back kitchen 3 compartment sink. Operator rewashed dishes. Discussed with manager proper drying techniques. Corrective Action Taken

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0 ppm chlorine in wiping buckets at cook line - manager changed solution recheck - 100 ppm chlorine Corrected On-Site Repeat Violation