Crafty Crab

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw chicken bar juices in freezer. Operator properly seperated **Corrected On-Site**

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Dressing cooler; blue cheese (50F - Cold Holding). Per operator item brought out from walk in cooler less than four hours ago. Operator placed blue cheese back in walk-in cooler to cool down

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. boiled eggs (120F - Hot Holding). Per operator food out of temperature less than four hours. Introduced time as a public health control to operator.

Intermediate - Handwash sink not accessible for employee use at all times. Prep area hand sink blocked by char. Operator removed chair. **Corrected On-Site**

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

Basic - Current Hotel and Restaurant license not displayed. Operator printed license and displayed **Corrected On-Site**

Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Open drink observed at expo line shelf. Operator moved discarded drink **Corrected On-Site**

Basic - Employee eating in a food preparation or other restricted area. Employee eating in kitchen expo line

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone stored on kitchen prep shelf. Operator removed **Corrected On-Site**

Basic - Employee with no hair restraint while engaging in food preparation. Employee in kitchen no wearing hair restraint. Employee put on hat **Corrected On-Site**

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

Basic - Reach-in cooler shelves with rust that has pitted the surface. Pepsi cooler is rust pitted

Supervisor/Person in Charge Present

Hands Clean and Properly Washed

Approved Thawing Methods Used

Supervisor/Person in Charge Present

Hands Clean and Properly Washed

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler, container of raw scallops above container of cooked crawfish. Employee moved scallops to bottom shelf. **Corrected On-Site** **Repeat Violation** **Admin Complaint**

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. At expo fliptop unit, EXPO FLIPTOP UPPER - portioned blue cheese dressing (53F - Cold Holding); portioned ranch dressing (53F - Cold Holding) LOWER - blue cheese dressing (49F - Cold Holding); ranch dressing (49F - Cold Holding); individual applesauce (48F - Cold Holding). Per manager, portioned day before and gallons in cooler for several days.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1) On cart at end of cook line under no temperature or time control, cooked potatoes (53F - Cold Holding); cooked corn (52F - Cold Holding). Per employee cooked day before and out of cooler since 1:00pm. Corn and potatoes returned to walk in cooler to rechill and cold hold. 2) At expo fliptop unit, EXPO FLIPTOP UPPER - portioned blue cheese dressing (53F - Cold Holding); portioned ranch dressing (53F - Cold Holding) LOWER - blue cheese dressing (49F - Cold Holding); ranch dressing (49F - Cold Holding); individual applesauce (48F - Cold Holding). Per manager, portioned day before and gallons in cooler for several days. Manager discarded all. See stop sale. **Corrective Action Taken**

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. 1) In crock pot at cook line, boiled eggs (118F - Hot Holding. Per employee eggs in unit since opening at 12:00pm. Eggs moved to hot water bath to reheat and unit temperature increased. 2) In crock pots at SERVICE AREA - marinara (54F - Hot Holding); clarified butter (56F - Hot Holding). Both crock pots not turned on. Per employee, prepared day before and out of cooler since 12:30pm. Employee moved to hot line to heat and turned on units. **Corrective Action Taken** **Corrective Action Taken** **Repeat Violation** **Admin Complaint**

Intermediate - Establishment not maintaining clam/mussel/oyster tags for 90 days. No tags from except one from June 2024. All others over 4 months old. **Repeat Violation** **Admin Complaint**

Intermediate - No probe thermometer provided to measure temperature of food products. **Repeat Violation**

Intermediate - No soap provided at handwash sink. Hand sink at far end of cook line and hand sink by expo fliptop unit.

Intermediate - Clam/mussel/oyster tags not marked with last date served. Tag from June raw oysters not date marked.

Basic - Unwrapped single-service utensils not presented so that only the handles are touched. Plastic single service utensils at dining to go station and at expo service station not stored with all handles facing out. Employee began to rearrange items for proper storage. **Corrective Action Taken** **Repeat Violation**

Basic - Employee personal food not properly identified and segregated from food to be served to the public. In expo fliptop lower cooler, multiple employee food items not properly segregated. Manager rearranged cooler to create one side for employee foods only. **Corrected On-Site**

Basic - Food stored on floor. Buckets of sauces and container of fryer oil on kitchen floor. **Repeat Violation**

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice paddle in container of standing water. Manager dumped water from container. **Corrected On-Site**

High Priority - - From initial inspection : High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In cook line glassfront cooler, container of raw scallops above containers of cooked crab claws and clams. Manager moved scallops to opposite of cooler with all raw items. **Corrected On-Site** **Warning** - From follow-up inspection 2024-01-19: Observed at callback inspection same. Bus pan of raw shrimp above open containers of butter, garlic, and steamed crab legs. Employee rearranged items for proper separation. **Admin Complaint** **Corrected On-Site**

Basic - - From initial inspection : Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Food debris buildup inside microwave opposite cook line. **Warning** - From follow-up inspection 2024-01-19: Observed at callback inspection same. Microwave interior has food debris buildup. **Time Extended**

Basic - - From initial inspection : Basic - Food stored on floor. Containers of fryer oil on kitchen floor and cases of food items on floor in walk in freezer. **Repeat Violation** **Warning** - From follow-up inspection 2024-01-19: Observed at callback inspection same. Cases of liquid margarine on floor by dish machine. **Time Extended**

High Priority - Dented/rusted cans present. See stop sale. One dented can of ketchup on storage shelf. **Warning**

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dish machine reading 0ppm chlorine. Sanitizer pump is operating but no sanitizer pumping through unit.

High Priority - Pesticide/insecticide labeled for household use only present in establishment. Can of household insect spray on shelf with paper goods at far end of cook line. **Warning**

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In cook line glassfront cooler, container of raw scallops above containers of cooked crab claws and clams. Manager moved scallops to opposite of cooler with all raw items. **Corrected On-Site** **Warning**

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. 1) On prep table at cook line, crock pot with boiled eggs (111-114F - Hot Holding). Per employee prepared and holding since 1:00pm. Eggs removed to be reheated above 165F and unit temperature increased. 2) On lowboy burner at cook line, cooked corn (121F - Hot Holding). Per employee cooked and holding since 1:30pm. Fire turned back on to reheat to 165F for proper holding. **Repeat Violation** **Admin Complaint**

Intermediate - No probe thermometer provided to measure temperature of food products. No thermometer available. **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. No proof of signatures for new cooks hired less than one month. Bulletin provided to manager to have signed. **Corrective Action Taken** **Warning**

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. **Warning**

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. Bulletin provided to manager to post. **Corrective Action Taken** **Warning**

Intermediate - Establishment not maintaining clam/mussel/oyster tags for 90 days. No current dated tags. All tags over 6 months old.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Mold like buildup inside ice machine bin. **Repeat Violation** **Warning**

Basic - Buildup of food debris/soil residue on equipment door handles. Glassfront cooler at cook line has soiled doors and handles. **Warning**

Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Dish machine sanitizer pump is operating but no sanitizer pumping through unit. **Warning**

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee closed water bottle on shelf above fliptop unit in kitchen. **Warning**

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. 1) Employee cell phone and speaker on shelf next to in use bowls and above fliptop unit. 2) Employee jacket on shelf with single service to go items at far end of kitchen. **Repeat Violation** **Warning**

Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Triple sink in kitchen set up with wash sink next to sanitizer sink. **Warning**

Basic - Food stored on floor. Containers of fryer oil on kitchen floor and cases of food items on floor in walk in freezer. **Repeat Violation** **Warning**

Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife between fliptop unit and prep table at cook line. **Warning**

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Food debris buildup inside microwave opposite cook line. **Warning**

Basic - Unwrapped single-service utensils not presented so that only the handles are touched. Tray of plastic utensils on shelf in service area with handles not all in same presentation. **Warning**

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -Observed hard boiled eggs hot held in crockpot at 139 degrees Fahrenheit. Per operator, eggs placed in unit 2 hours prior to inspection. Advice operator to increase the temperature on the unit. **Corrective Action Taken**

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Observed cooked potatoes held at cookline at 70 degrees Fahrenheit. Per operator, potatoes removed from walk-in cooler to cookline 2 hours prior to the inspection. Advice operator to place potatoes in refrigerator with ice for quick chill. **Corrective Action Taken**

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -Observed no date marked on cooked chicken wings stored in walk-in cooler. Per operator, wings were cooked on 07/12/2023. Operator correctly date marked chicken wings. **Corrected On-Site**

Intermediate - Clam/mussel/oyster tags not marked with last date served. -Observed no marked dates on some oyster tags with last date used.

Intermediate - Handwash sink not accessible for employee use at all times. -Observed handwash sink in kitchen block with garbage container. Operator relocate container. **Corrected On-Site** **Repeat Violation**

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -Observed employee wallet stored on food storage shelf next to poen container with baking powder. Operator removed and stored properly **Corrected On-Site**

Basic - Employee with no hair restraint while engaging in food preparation. -Observed 1 employee engaging in food preparation with no hair restraint. **Corrected On-Site** **Repeat Violation**

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

Basic - Food stored on floor. -Observed case with frozen oysters stored on walk-in freezer floor. Operator removed and stored properly **Corrected On-Site** **Repeat Violation**

Basic - In-use knife/knives stored in cracks between pieces of equipment. -Observed knives stored between refrigerator and prep table.

Basic - Packaged foods not properly protected from cuts when the case-overwrap is opened. Observed a open bag with baking powder. **Corrected On-Site**

Basic - Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. -Observed a drill stored on ice machine that could result in cross contamination. Operator removed and stored properly. **Corrected On-Site**

Basic - Accumulation of green mold-like substance in the interior of the ice machine.

High Priority - Container of medicine improperly stored. -Observed employee medication stored at 3 compartment sink. Operator discarded at will **Corrected On-Site**

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 employee touching cut lettuce with bare hands **Corrected On-Site**

Intermediate - Container of raw pre-shucked clams/mussels/oysters does not have a proper label. -Operator provide mark labeled for container with raw oysters in question. **Corrected On-Site**

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. A poster has been given to the operator.

Intermediate - Handwash sink not accessible for employee use at all times. -Observed handwash sink block with garbage container. **Corrected On-Site** **Repeat Violation**

Intermediate - No soap provided at handwash sinks throughout kitchen.

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. **Repeat Violation**

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

Basic - Food stored on floor. -Observed various food items stored on kitchen floor.

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. -Observed scoop with handle stored in rice container. **Repeat Violation**

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. -Observed unwashed fruits stored over cooked sausage in walk-in cooler. **Corrected On-Site**

Basic - Walk-in cooler shelves with rust that has pitted the surface. **Repeat Violation**

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed chlorine sanitizer solution at dishwashing machine at 00 ppm.

High Priority - Dented/rusted cans present. See stop sale. -Observed 1 badly dented can with ketchup on storage shelf.

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.

Intermediate - Handwash sink not accessible for employee use at all times. -Observed handwash sink block with chairs. Operator relocate chairs. **Corrected On-Site**

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/

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in kitchen.

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -Observed employee drink stored on food preparation table. **Corrected On-Site**

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -Observed employee cellular phone stored on food preparation table.

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

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. -Observed scoop with handle stored in rice and flour containers.

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