CRABBIE DADS BAR & SPIRITS

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Mushrooms at 46°F.

Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Linda May 5-27-19. Warning

Intermediate - Handwash sink not accessible for employee use at all times. Blocked by prep table. Repeat Violation Warning

Intermediate - Handwash sink used for purposes other than handwashing. Items stored in sink.

Intermediate - No soap provided at handwash sink. Repeat Violation

Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cut lettuce 61°, cut tomatoes 60°. Less than 4 hours per operator.

Intermediate - Food-contact surface soiled with mold-like substance or slime. Interior of triple sink.

Intermediate - Handwash sink not accessible for employee use at all times. Sani bucket stored in sink. Repeat Violation

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.

Intermediate - No soap provided at handwash sink. Repeat Violation

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

Basic - Time/temperature control for safety food thawed in an improper manner. Seafood thawing in standing water. Repeat Violation

Intermediate - Handwash sink not accessible for employee use at all times. In corner blocked by table , items stored in sink.

Intermediate - No soap provided at handwash sink.

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.

Basic - Time/temperature control for safety food thawed in an improper manner. Room temperature.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Ham at 46° less than 4 hours per operator , Iced during inspection. Corrective Action Taken

High Priority - Toxic substance/chemical improperly stored. Degreaser next to bread.

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

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.

Basic - Food stored on floor. Gallon bottles of tea.

Intermediate - Handwash sink used for purposes other than handwashing. Storing scratch pads. Items removed. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Wall inside walk-in cooler with mold like substance.

Intermediate - Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink. Need chlorine test strips.

Basic - Ripped/worn tin foil used as shelf cover.

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