RED CRAB ORANGE CITY

High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Chlorine 10 ppm . Operator corrected to 100 ppm.

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Lemons in ice bin for drinks. Operator instructed to discard, Corrective Action Taken

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -wait station blue cheese dressing (45F - Cold Holding), less than 4 Hours , operator placed . Container on top of container in cook line make table unit calamari (48F - Cold Holding); less than 4 hours. Operator relocated inside container . Corrective Action Taken

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. Bar area , oat milk opened 4 days ago, not date marked .Operator placed date. Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Operator cleaned . Corrected On-Site

Basic - Food stored on floor. Box of oil storage area. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp stored over cooked potatoes in walk in cooler. Operator relocated . Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. calamari (45F - Cold Holding);

High Priority - Toxic substance/chemical improperly stored. WD 40 stored batter station on food table shelf . Operator relocated . Corrected On-Site

Basic - Food stored on floor. Container of frying oil stored on floor. Operator relocated. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cook line make table unit , cutting board soiled with food debris.

Intermediate - Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. Female handicapped restroom stall sink removed. Bathroom does have a working sink.

Intermediate - No tag on/for original container of raw, in-shell clams/mussels/oysters. Operator placed tag with container, Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Boiled eggs prepared 24 hours ago, in walk in cooler nitrogen date marked. Operator updated . Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Keys and cell phone on kitchen make table unit. Operator removed . Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Ventilation hood soiled with grease and grime.

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Chlorine 10 ppm . Operated corrected to 100 PPM. Corrected On-Site

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 2- flying insects in kitchen.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.in walk in freezer raw chicken over scallops. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cook line fried chicken (105F - Hot Holding)/1 hour . Operator instructed to reheat. Corrective Action Taken

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

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.

Basic - Dead roaches on premises. 1- dead roach in storage area. Corrected On-Site

Basic - Ice buildup in cook line freezer chest , Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Freezer chest soiled with grime.

High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 10 ppm. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Milk bath at cookline 44F/1 hour. Operator added ice,

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. Cheese cake opened 24 hours ago , at cookline makeline not date marked, Corrected On-Site

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

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Personal food in bar, Corrected On-Site** Corrected On-Site

Basic - Food stored on floor. Box of seafood on walk in freezer floor. Corrected On-Site

Basic - Stored food not covered. Bag of opened sugar . Corrected On-Site

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -exterior of ice machine soiled lime scale. -gasket of freezer chest, soiled with grime Warning - From follow-up inspection 2023-10-10: Time Extended

Intermediate - Handwash sink used for purposes other than handwashing. Laden stored in wait station hand sink.. Corrected On-Site

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

Basic - Accumulation of pink mold-like substance in the interior of the ice machine/bin.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Opened drink stored in cookline makeline.

Basic - Employee with no hair restraint while engaging in food preparation. Corrected On-Site Repeat Violation

Basic - Exterior door has a gap at the threshold that opens to the outside. Repeat Violation

Basic - Fly sticky tape hanging over food/food preparation area/food-contact equipment. In kitchen near food table with rice cooker. Corrected On-Site Repeat Violation

Basic - Food stored on floor. Frying oil stored on kitchen floor. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -ventilation hood is soiled with grease and dust.

Basic - Open dumpster lid.

High Priority - Pesticide-emitting strip present in food prep area. Fly strips over food preparation table by three compartment sink. Corrected On-Site Repeat Violation

High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale.

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 - Accumulation of pink mold-like substance in the interior of the ice machine/bin. Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Opened bottle of water on food preparation table and open soda cam in cookline .make line Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Nail clippers and cellphone stored on shelf above kitchen low boy unit.

Basic - Employee with no hair restraint while engaging in food preparation.

Basic - Exterior door has a gap at the threshold that opens to the outside.

Basic - - From initial inspection : Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. In kitchen Soiled spatula used to dispense rice in container. Corrected On-Site Warning - From follow-up inspection 2022-05-27: Soiled spatula used to dispense rice in container Time Extended

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime.p -ice machine soil with mold-like substance

Basic - Clean utensils stored between equipment and wall. Knife stored between kitchen equipment

Basic - Food stored on floor. Boxes of liquid margarine stored on storage floor area.

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Opened can beverage in kitchen makeline unit. Corrected On-Site

Basic - Single-service articles improperly stored. Boxes cups stored on storage area floor.