EAST BAY CRAB HOUSE

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. Some certificates expired

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. Milk with no date mark in walk in cooler. Determined to be opened over 24 hours ago but less than 7 days.

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Plates on cook line not inverted.

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. Form for vomiting or diarrheal event clean up procedure provided for operator. 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. Employee food borne illness form provided for operator. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt or dust. Upon inspection observed fan covers in walk in cooler with debris present.

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Upon inspection observed 2 small flying insects in dry storage area in front of walk in cooler.

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Bowl or other container with no handle used to dispense food. Upon inspection observed small bowl in crawfish pan in reach in cooler left side of cook line.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Upon inspection observed cell phone on top of reach in cooler and on top of prep table service line in kitchen. Portable speaker next to clean dishes on cook line shelf. Operator removed employee personal devices during inspection. Corrected On-Site

Basic - Floor soiled/has accumulation of debris. Grease build up behind cooking equipment in cook line area.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt or dust. Upon inspection observed grease build up in ceiling kitchen area, debris build up on top of warming unit left side before entry to dry storage by walk in cooler.