CRAFTY CRAB

High Priority - Food placed in soiled container/equipment. Sugar and salt stored in bins with the presence of debris, and with mold like substance around their edges. See stop sale.

High Priority - Nonfood-grade bags used in direct contact with food. Crab legs in the walk in freezer adjacent to the prep area stored in t-shirt bag. Operator properly bagged them in a food grade bag during inspection. Corrected On-Site

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Sugar and salt stored in bins with the presence of debris, and with mold like substance around their edges.

High Priority - Toxic substance/chemical improperly stored. Spray bottle of cleaner above clean pans in the preparation area. Operator removed it at the time of inspection. Bottles of Fabuloso and bleach stored next to the sugar container in the server station. Operator removed them during inspection. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soiled peeler, strainer, and multiple knives in the preparation area. Presence of debris and mold like substance around the nozzles of both soda machines in the server station.

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/ Only food service manager came to the restaurant at the time of inspection. Corrected On-Site

Intermediate - Oysters tag not marked with last date served. Tag for haters that are still on hand, already marked for day shucked.

Intermediate - Spray bottle containing toxic substance not labeled. Per worker, spray bottle with sanitizer not labeled at the bar area.

Basic - Bowl or other container with no handle used to dispense food. Bowl with no handle in calamari pan at the frying station's Maketable.

Basic - Building components, attachments or fixtures in poor repair. Attached knives magnet in the preparation area wall with the presences of rust.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Dirty water spots on the hood filter above the boiling pans adjacent to the cooking line. Presence of debris in the vent over the ware wash area. Soiled air vents throughout the kitchen.

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee food in the lowboy at the salad station, and in the reach in cooler in the bar area.

Basic - Food not stored at least 6 inches off of the floor. Pans of raw chicken in the walk in freezer inside of walk in cooler stored on a platform that is not at least 6 inches off the floor.

Basic - Food stored in a prohibited area. Drink rims' item stored on top of the trash can in the bar area.

Basic - Ice scoop handle in contact with ice in the ice bin underneath the soda machine in the expo area.

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Handles touching food items in sugar, salt and msg bins. Handles of knives touching cut lemons in the server station.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoops in standing water at 74F.

Basic - Insect control device installed over food preparation area. Insect light installed too close to drink prep table in the bar area.

Basic - No handwashing sign provided at a hand sink used by food employees in the bar area.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Food debris buildup on the ticket machine above the Maketable in the boiling area in the cooking line.

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. Drill, fly racket, chargers, stored next to food in the dry storage area. Operator removed items at the time of inspection. Corrected On-Site

Basic - Stored food not covered. Frozen Krab Rangoons stored in the walk-in freezer adjacent to the prep area, uncovered.

Basic - Utensils in poor condition. Butchers knife in the prep area without a handle and with rust. Operator discarded it during the inspection. Corrected On-Site

High Priority - Toxic substance/chemical improperly stored over sugar, flour and seasoning. Employee moved chemicals to proper storage area. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink at waitress station. Manager placed paper towels at the employee hand sink. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled located in the dry storage area. Employee removed bottles from area. Corrected On-Site

Basic - Bowl or other container with no handle used in sugar bin.

Basic - Employee meal and coke in at food preparation or other restricted area. Employee moved meal during inspection. Corrected On-Site

Basic - Employee personal food not properly identified and segregated from food to be served to the public in reach in cooler at salad make 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. Cell phone on cook line. Manager removed cell phone during inspection. Corrected On-Site

Basic - Exhaust system operated with filters removed. No means to capture grease and/or condensation to prevent dripping.

Basic - Handle in contact with corn starch and msg in allotted bins. Employee removed the scoop's from bins. Corrected On-Site

Basic - Standing water in bottom of reach-in-cooler located at salad make table. Repeat Violation

Basic - Tea containers not covered at waitress station.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw scallops and raw lobster stored over cooked crab legs and claws. Manager moved raw product to bottom during inspection. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Pitcher stored in bar hand wash sink. Pitcher removed at time of inspection. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Degreaser not labeled. Manager labeled bottle at time of inspection. Corrected On-Site

Basic - Mold like substance on wall by ice machine.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of blender soiled . Speed rack in dry storage soiled.

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

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw swai stored over steamed crab legs in walk-in cooler. Crab legs moved to different shelf. 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. Emailed flyer to operator.

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. 1 employee working with no food handler training or proof of reporting agreement. Employee signed at time of inspection. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Bottle of degreaser not labeled. Labeled at time of inspection. Corrected On-Site

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Observed raw in shell oysters from TX 1, harvested 11-29-22. Recall was issued on these oysters.

Intermediate - Clam/mussel/oyster tags not marked with last date served. Observed pre-shucked oysters in establishment , tags already marked before service.

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

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At hand wash sink near mop sink, and at cook line hand wash sink. Restocked at time of inspection. Corrected On-Site

Basic - Ice scoop handle in contact with ice. In server station. Manager removed scoop at time of inspection. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Chair in steamer area soiled with food debris.

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. 0 ppm chlorine, and high temp 154F.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw tilapia over steamed crabs, and raw shrimp over canned crab meat. Manager rearranged items at time of inspection. Corrected On-Site

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. At hand wash sinks near mop sink and hand wash sinks near dry storage.

Basic - Current Hotel and Restaurant license not displayed. Provided flyer on self print licenses.

Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife in crack between steamer reach in and prep table. Manager removed at time of inspection. Corrected On-Site