Crabby's Bar & Grill Nsb

Hands Clean and Properly Washed

Proper Eating, Tasting, Drinking, or Tobacco Use

Employee Health Policies Present

Supervisor/Person in Charge Present

No Bare Hand Contact with Ready-to-Eat Food

Food Received at Proper Temperature

Food in Good Condition, Safe, and Unadulterated

Warewashing Facilities Maintained and Used

Approved Thawing Methods Used

Wiping Cloths Properly Used and Stored

Plumbing Maintained; Sewage Disposal

Toilet Rooms Maintained

Intermediate - - From initial inspection : Intermediate - Clam/mussel/oyster tags not marked with last date served. Some marked; others not **Warning** - From follow-up inspection 2024-01-11: **Time Extended**

Intermediate - - From initial inspection : 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. New employees with no food handler training **Warning** - From follow-up inspection 2024-01-11: added to new hire orientation packet **Time Extended**

Basic - - From initial inspection : 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. Tuna **Warning** - From follow-up inspection 2024-01-11: **Time Extended**

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - Butter packets 57F out and returned to cooler in waitstation area - in upstairs tiki bar area, milk in a plastic cup 45F **Warning**

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Heavy cream opened 12/29, milk opened 12/29 **Warning**

High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. **Warning**

Intermediate - Clam/mussel/oyster tags not marked with last date served. Some marked; others not **Warning**

Intermediate - Establishment advertised a specific fish on the menu/menu board but served another type of fish. Red snapper advertised on menu. When asked to provide proof of identify, operator provided invoice and description stating crimson snapper/opakapaka and king snapper/Pristipomoides filamentosus. FDA seafood list shows red snapper as only Lutjanus campechanus **Repeat Violation** **Admin Complaint**

Intermediate - Menu contains an item made with a raw/undercooked animal food as an ingredient and description of item does not inform consumer of raw/undercooked animal food ingredient. - Cold smoked salmon BLT - smoked salmon add on **Repeat Violation** **Warning**

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. **Warning**

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. New employees with no food handler training **Warning**

Intermediate - No soap provided at handwash sink. Waitstation downstairs **Corrected On-Site** **Warning**

Basic - Carbon dioxide/helium tanks not adequately secured. Outside next to mop sink **Warning**

Basic - Cleaned and sanitized equipment or utensils not properly stored. Chill stick stored directly on the floor in the walk in freezer **Warning**

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. Tuna **Warning**

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone on cookline cooler cutting board **Warning**

Basic - Equipment and utensils not properly air-dried - wet nesting. **Warning**

Basic - Working containers of food removed from original container not identified by common name. Vinegar in a spray bottle **Warning**

High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. **Repeat Violation** **Warning** - From follow-up inspection 2023-09-12: **Admin Complaint**

High Priority - - From initial inspection : High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Chowder 42F at the edge to 51F in the middle cooling overnight in covered plastic container. See stop sale **Warning** - From follow-up inspection 2023-09-12: Chowder 49F in the middle cooling in covered plastic 1/2 pan overnight. Gravy 43-45F in the middle cooling in covered and stacked third pans overnight. Walk in cooler ambient temperature 39F. Verified thermometer calibration. See stop sale. **Admin Complaint**

Intermediate - - From initial inspection : Intermediate - Establishment advertised a specific fish on the menu/menu board but served another type of fish. Menu advertised hogfish. Manager indicated box labeled hog snapper was served as hogfish. Menu advertised red snapper. Menu indicated box labeled king snapper was the snapper served. **Admin Complaint** - From follow-up inspection 2023-09-12: **Admin Complaint**

Intermediate - - From initial inspection : Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Cold smoked salmon add on for salads Smoked salmon blt Breakfast menu has asterisks at undercooked menu items but no asterisk at advisory **Warning** - From follow-up inspection 2023-09-12: **Admin Complaint**

Basic - - From initial inspection : Basic - Standing water in bottom of reach-in-cooler. Ice cream area cooler **Repeat Violation** **Warning** - From follow-up inspection 2023-09-12: **Time Extended**

Basic - - From initial inspection : Basic - Wet mop not stored in a manner to allow the mop to dry. Upstairs closet **Corrected On-Site** **Warning** - From follow-up inspection 2023-09-12: **Time Extended**

Basic - - From initial inspection : Basic - Old food stuck to clean dishware/utensils. Cambros and metal pans, food residue and wet nesting **Warning** - From follow-up inspection 2023-09-12: **Time Extended**

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Chowder 42F at the edge to 51F in the middle cooling overnight in covered plastic container. See stop sale **Warning**

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. - Raw sausage over raw oysters, reach in cooler - raw shell eggs over cut fruit, walk in cooler **Corrected On-Site** **Repeat Violation** **Warning**

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. **Repeat Violation** **Warning**

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Crab spin dip 52F, Mac and cheese 52F, cookline cooler overnight. See stop sale **Repeat Violation** **Warning**

Intermediate - Clam/mussel/oyster tags not marked with last date served. Some marked, others not marked **Warning**

Intermediate - Establishment advertised a specific fish on the menu/menu board but served another type of fish. Menu advertised hogfish. Manager indicated box labeled hog snapper was served as hogfish. Menu advertised red snapper. Menu indicated box labeled king snapper was the snapper served. **Admin Complaint**

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. **Corrected On-Site** **Warning**

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade **Repeat Violation** **Warning**

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Cold smoked salmon add on for salads Smoked salmon blt Breakfast menu has asterisks at undercooked menu items but no asterisk at advisory **Warning**

Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Jordan **Warning**

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Cookline next to back door **Repeat Violation** **Warning**

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

Basic - Standing water in bottom of reach-in-cooler. Ice cream area cooler **Repeat Violation** **Warning**

Basic - Old food stuck to clean dishware/utensils. Cambros and metal pans, food residue and wet nesting **Warning**

Basic - No handwashing sign provided at a hand sink used by food employees. Upstairs waitstation **Warning**

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. **Warning**

Supervisor/Person in Charge Present

Certified Food Manager Identification

Employee Health Policies Present

Hands Clean and Properly Washed

Required Records Available; Shellstock Tags/Labels

Potentially Hazardous Food Held at Proper Temperature

Plumbing Installed; Proper Backflow Devices

Food Contact Surfaces Clean and Sanitized

Sewage and Wastewater Properly Disposed

Equipment Adequate to Maintain Product Temperature

Equipment, Food and Non-Food Contact Surfaces Approved

Floors, Walls, and Ceilings Clean and in Good Repair

Wiping Cloths Properly Used and Stored

Personal Cleanliness

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - Pancake batter out and returned to cooler 53F - ceviche 8 oz container stored above fill line 51F, stocked within previous 30 minutes - butter packets 48-53F, stocked within previous hour in salad cooler. Moved to another cooler. In same cooler, shredded cheese 44F, key lime pie 44F. Operator adjusted thermostat **Repeat Violation** **Warning** - From follow-up inspection 2022-07-07: - Portioned ceviche 38F, 40F, 41F, 46F, 52F. Top of expo cooler. Operator discarded two highest temperatures. Advised to keep underneath. - butter packets 42F-45F in salad cooler. Moved to deep metal pan with a lid. Shredded cheese 42F. Key lime pie 29F **Admin Complaint** - From follow-up inspection 2022-07-14: Sour cream in squeeze bottle where ceviche was previously stored 47F. scampi butter 32F in reach in cooler Butter 39F and 51f in salad cooler. Operator discarded all butters **Admin Complaint** - From follow-up inspection 2022-09-06: Prep cooler: slaw, 38F; sour cream 39F; cut tomatoes 38F; Salad cooler: milk 45F; key lime pie 45F; cut lettuce 46F; **Time Extended**

Intermediate - - From initial inspection : Intermediate - Menu contains an item made with a raw/undercooked animal food as an ingredient and description of item does not inform consumer of raw/undercooked animal food ingredient. Cole smoked salmon **Warning** - From follow-up inspection 2022-07-07: Cold smoked salmon **Time Extended** - From follow-up inspection 2022-07-14: **Time Extended** - From follow-up inspection 2022-09-06: Add asterisk to salmon Benedict. Missing from BLT add smoked salmon and avocado toast No asterisk by consumer advisory-breakfast menu **Time Extended**