CRABBERS

High Priority - Operating with an expired Division of Hotels and Restaurants license. The operator renewed the license and posted it. Corrected On-Site

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

Intermediate - Handwash sink used for purposes other than handwashing. The hand sink in the kitchen had a cooking pot in it. The operator moved the pot. Corrected On-Site

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

Intermediate - No soap provided at handwash sink. The hand sink at the front counter.

Basic - Dead roaches on premises. 1 dead roach, behind the ice machine. The operator swept up the dead roach and sanitized the area. Corrected On-Site Repeat Violation

Basic - Equipment and utensils not properly air-dried - wet nesting. Two containers were stored by the dishwasher area, wet nesting.

Basic - Exterior door has a gap at the threshold that opens to the outside. On the lower right corner of the back door, near the dry storage closet.

Basic - Floor not cleaned when the least amount of food is exposed. The floor along the entire left side of the cook line is soiled with grease and slime.

Basic - Ice buildup in the walk-in freezer.

Basic - No copy of latest inspection report available. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. The hood filters are soiled with grease.

High Priority - Dented/rusted cans present. See stop sale. Observed one can of salsa marinara with rust on it.

High Priority - Nonfood-grade bags used for food storage - direct contact with food. Raw shrimp and crab legs stored in nonfood-grade bags.

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. Provided the operator with DBPR Form HR 5030-104. Operator posted. Corrected On-Site

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. Provided operator with DBPR Form HR 5030-103. Operator filled out the form. Jiazhi C. and Jahir D. Corrected On-Site Repeat Violation

Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. The hand sink on the left side of the front counter, near the kitchen, has no hot or cold water.

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

Basic - Dead roaches on premises. 3 dead roaches, in the dry storage area. 2 dead roaches, the shelving unit on the left side of the bathrooms. Operator swept up dead roaches and sanitized the area. Corrected On-Site

Basic - No Heimlich maneuver/choking sign posted. Provided operator with DBPR HR 5030-105 poster. Operator posted poster. Corrected On-Site

Basic - No copy of latest inspection report available. Provided the operator with a printed copy of this inspection.

Basic - Plumbing system in disrepair. The hand sink on the left side of the front counter, near the kitchen, has a faucet that does not work when turned on for hand washing.

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. By dish machine.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Operator replaced Corrected On-Site

Basic - Carbon dioxide/helium tanks not adequately secured.

Basic - Floor soiled/has accumulation of debris. Under equipment throughout kitchen