Crabby's Oyster Bar

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime- cutting boards at cook line - From follow-up inspection 2024-06-21: **Time Extended**

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw burgers not commercially packaged stored with fries commercially packaged in chest freezer by office Stored properly **Corrected On-Site**

High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee pulled his pans, put gloves on without washing hands and started working with food; Employee failed to wash hands before putting on gloves to initiate a task working with food. Empire walked through the back door put gloves on and started handling foods; Employee switched from working with raw food to ready-to-eat food without washing hands.- employee touched raw scallops changed gloves without washing hands ; touched clean spoon and scooped out cheese and spinach filling for raw oysters; Operator educated and employee washed hands

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed 2 live flies at oyster bar; 1 live oyster at cook line ; Operator killed ; **Admin Complaint**

High Priority - Raw, in-shell oysters received at a temperature between 41 degrees Fahrenheit and 50 degrees Fahrenheit not cooled to 41 degrees Fahrenheit within 4 hours; raw in shell oysters (46-56 F - Cold Holding) as per operator food received around 10:00 am; food out of temperature for four hours; See Stop Sale.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked wings (50F - Cooling); raw shrimp (48F - Cold Holding); conch (48F); conch (49F - Cold Holding); crab cakes (49F - Cold Holding); steak (49F - Cold Holding); raw shell eggs (56F - Cooling); in walk-in cooler ; as per operator food not prepared or portioned today; foods out of temperature for more than four hours; See Stop Sale Raw, in-shell oysters received at a temperature between 41 degrees Fahrenheit and 50 degrees Fahrenheit not cooled to 41 degrees Fahrenheit within 4 hours; raw in shell oysters (46-56 F - Cooling) as per operator food received around 10:00 am; food out of temperature for four hours; See Stop Sale.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked wings (50F - Cooling); raw shrimp (48F - Cold Holding); conch (48F); conch (49F - Cold Holding); crab cakes (49F - Cold Holding); steak (49F - Cold Holding); raw shell eggs (56F - Cooling); in walk-in cooler ; as per operator food not prepared or portioned today; foods out of temperature for more than four hours; See Stop Sale **Repeat Violation** **Admin Complaint**

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime- cutting boards at cook line

Intermediate - Handwash sink at the bar used for purposes other than handwashing- as a dump sink as per lots of ice observed inside it; cups stored inside Removed **Corrected On-Site**

Intermediate - No paper towels or mechanical hand drying device and soap provided at handwash sink- at the bar and oyster bar; provided

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee walked at the cook line and placed personal drink on prep table; removed **Corrected On-Site**

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sliced tomatoes (39-46F - Cold Holding)in unit #2 at cook line; as per operator food not prepared or portioned today; food overstocked; smaller portions made; garlic butter (50F - Cold Holding) in cooler 1 at cook line; food not prepared or portioned today; food left outside for approximately 30 minutes; food placed back in the cooler; **Corrective Action Taken** **Repeat Violation** **Admin Complaint**

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin- by dishwasher area;

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed Bare hand contact with bun for crab cake sandwich. Employee touched bun for sandwich with bare hands while plating. Educated employee on the importance of using gloves with ready to eat foods. **Warning**

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed 3 flying insects at kitchen area and dining room, not landing on surfaces. Observed back door being left open. Educated operator on importance of keeping all exterior doors closed. Operator closed back door. **Warning**

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed Raw scallops over cooked crab meat at reach in cooler at cook line. Operator stored properly. **Corrected On-Site** **Warning**

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. garlic oil (92F - Cold Holding); garlic butter (92F - Cold Holding) - Per operator, product out of temperature for 3 hours. Not prepared or portioned today. Operator decided to use time control. Operator placed time stamp for remaining 1 hour. Time control procedure sent to operator. housemade Caesar dressing w/ fresh garlic (45F - Cold Holding); remoulade w/ fresh garlic (58F - Cold Holding); crab bisque (47F - Cold Holding) - Per operator, products out of temperature for 2 hours, not prepared or portioned today. Operator placed products in ice to quick chill. **Corrective Action Taken** **Warning**

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. sliced tomatoes (66F - Cooling) at 3:50 since 3:00 - 63F at 4:15 At current rate of cooling product will not reach 41F within 4 hours. Operator removed plastic covering on containers and spread out the stacked containers to allow products to cool properly. **Corrective Action Taken** **Warning**

Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ **Warning**

Intermediate - Raw, in-shell clams/mussels/oysters from different original containers mixed together prior to preparation for service. Observed 2 bags of clams at walk in cooler, stored in the same bus tub with different harvest dates. Educated operator to separate all shellfish by type, harvest date and harvest region. **Warning**

Hot and Cold Water Available; Adequate Pressure

Equipment Adequate to Maintain Product Temperature

Raw Animal Food Properly Separated from Each Other and RTE Food

Hands Clean and Properly Washed

Food Contact Surfaces Clean and Sanitized

Wiping Cloths Properly Used and Stored

Food and Non-Food Contact Surfaces Designed and Constructed

High Priority - Container of medicine improperly stored. Above prep table/cookline/corrective action taken/operator stored medicine in proper area. **Corrected On-Site**

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

Basic - Old labels stuck to food containers after cleaning. By dishmachine area