DUMMY CRABBY

High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed the dishwasher machine testing at 0ppm. Employee set up three compartment sink tested at 100ppm. Warning

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed three containers of raw chicken being stored over ready to eat sauces. Warning

Intermediate - Establishment not maintaining clam/mussel/oyster tags for 90 days. Establishment doesn't have any live oysters at the time of inspection, person in charge stated that they ran out today, when asked where the past tags were they stated that they discarded them. Explained that tags must be kept on file for 90 days after the last one is sold. Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed a staining cutting board being stored above the three compartment sink. Warning

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Employees fail to provide test strips. 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/ Observed 6 employees with no certified food manager on duty. Warning

Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. No proof of any kind of training for all employees. 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. Warning

Basic - Cutting board has cut marks and is no longer cleanable on the three compartment sink. Warning

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Observed several plates employee meals in the walk in cooler not segregated or labeled. Warning

Basic - Food stored on floor. Observed a 5 gallon bucket of soy sauce being stored on the floor in the walk in cooler. Employee stored correctly. Corrected On-Site Warning

High Priority - Raw animal food stored over or with unwashed produce. Observed raw chicken wings over unwashed produce. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw chicken wings at 48 degrees F, cut raw sausage at 51 degrees F, and shelled eggs at 50 degrees F. Manager will move items to a reach in cooler to drop temperature. Corrective Action Taken Warning

Intermediate - No soap provided at handwash sink. Manager was able to provide soap. Corrected On-Site Warning

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup up in WIC behind the fan housing. Warning

Basic - No handwashing sign provided at a hand sink used by food employees in both male and female bathrooms. Warning