SHAKING CRAB

High Priority - Dented/rusted cans present. See stop sale. Observed gold label soy sauce 4 5lbs cans, hoisin sauce 2 10 lbs, ground bean sauce 4 5 lbs cans, and 1 pineapple juice can 46 floz. Warning

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 Dishwasher (Chlorine 0ppm) after running and priming 3 times, operator replacing sanitizer. Operator set up triple sink for manual sanitization, 50ppm chlorine. Warning

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over garlic in walk in cooler. Operator rearranged foods for proper storage. Corrected On-Site Warning

High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Observed Sanitizer Bucket (Chlorine 200+ppm). Operator fixed to proper concentration (Chlorine 100ppm). Corrected On-Site Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener rusted and soiled in back kitchen. Warning

Intermediate - Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. Observed operator using pool chlorine test strips. Spoke to operator about proper testing materials. Warning

Intermediate - Spray bottle containing toxic substance not labeled. Observed pink substance not labeled in spray bottle by dishwasher and front bar area. Warning

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin around gaps and in disrepair. Located in back kitchen. Warning

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee pillow in kitchen on shelf with cracker boxes. Operator removed. Corrected On-Site Warning

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

High Priority - Air gap between water supply inlet and flood rim of equipment/sink is less than one inch at handwash sink in drink station. Operator moved up the hose to create air gap. Corrected On-Site Warning

High Priority - Establishment using a sanitizer solution that does not meet the requirements specified in 40 CFR 180. Only use single-service items to serve food to customers until approved sanitizer is available for warewashing. Operator is using unapproved sanitizer for wet wiping cloth and triple sink only, operator also has an approved sanitizer hooked up to dishwasher. Discussed with operator only using approved sanitizer in establishment. Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In walk-in cooler raw oysters (46F - Cold Holding); milk (47F - Cold Holding); tofu (47F - Cold Holding); bean sprouts (55F - Cold Holding) stored overnight per operator. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On coo line far right, drop in cooler, cooked beef (47F - Cold Holding); tofu (47F - Cold Holding) for two hours per operator. On cook line far left cooked clams (46F - Cold Holding); cooked mussels (51F - Cold Holding) for one hour per operator. All items were filled over the top of the containers in the top parts of coolers. Discussed with operator using smaller portions to ensure circulation of cold air. Operator split all items into multiple containers and used additional ice for quick cooling in units. Also in walk-in cooler raw oysters (46F - Cold Holding); milk (47F - Cold Holding); tofu (47F - Cold Holding); bean sprouts (55F - Cold Holding) stored overnight per operator. Warning

Intermediate - Handwash sink used for purposes other than handwashing. Bar area handwash sink right used to dump ice. Warning

Basic - Wet wiping cloth not stored in sanitizing solution between uses. One in drink station, two in bar, 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. Dishwasher (Chlorine 0ppm). Operator will discontinue use and utilize triple sink. Corrective Action Taken Warning

Intermediate - Clam/mussel/oyster tags not marked with last date served. Warning

Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Cris Vu 7/7/2017. Warning

Intermediate - Handwash sink not accessible for employee use at all times. Handwash sink by cook line blocked with boxes. Operator moved boxes clearing sink. This is a repeat violation from 11/30/2021Corrected On-Site Corrected On-Site Warning

Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Four expired food handler cards. Warning

Basic - Plumbing system in disrepair. Handwash sink in employee bathroom and next to dishwasher hot water handles damaged. Warning

High Priority - Presence of insects, rodents, or other pests. In back dish storage and prep area, approximately 50 small ants present on prep table and unused prep equipment. Warning

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In walk-in cooler, observed raw shrimp over ready to eat barbecue sauce. Operator moved raw shrimp to lower shelf for proper storage. Corrected On-Site Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Drop in soup prep reach-in cooler: ; cooked pork (50°F - Cold Holding); cooked tripe (48°F - Cold Holding); cooked shrimp (45°F - Cold Holding) per operator for two hours. Operator put ice on top of all potentially hazardous foods, in 15 minutes temperature dropped by 4°F for all foods. Corrective Action Taken Warning

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed Sanitizer Bucket (Chlorine 200+ppm) on right of hot line and in back prep area near prep sink. This is a repeat violation from 8/11/2021. Discussed with operator mixing chlorine sanitizer in larger batches for use in the kitchen to provide a more accurate concentration when mixing, as well as testing using test strips. Repeat Violation Warning

Intermediate - Handwash sink not accessible for employee use at all times. On cook line left, handwash sink filled with dishes and utensils. Operator removed the blocking materials from the sink. Corrected On-Site Warning

Intermediate - Handwash sink used for purposes other than handwashing. Observed handwash sink used as dump sink in drink service area and next to dishwashing area. 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 - Written procedures for use of time as a public health control to hold time/temperature control for safety food incorrectly filled out based on procedure followed. Operator correctly filled out the plan to reflect the actual procedures followed. Corrected On-Site Warning

Basic - Employee personal food not properly identified and segregated from food to be served to the public. In walk-in cooler, designated employee food storage area not utilized. Observed multiple employee food items stored with food to be served to the public. This is a repeat violation from 8/11/2021. Discussed with operator designating a large employee area for food. Repeat Violation Warning

Basic - Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, sewage system approval or other related requirements. Observed 206 seats present, current license is for 106 seats. Provided operator with seating change evaluation form. Warning

Basic - Food stored on floor. In walk-in cooler, buckets of cooked chicken soup stored on the floor. In left side prep area dry storage, observed bucket of brown sugar stored on floor. Warning

High Priority - Chlorine sanitizer in bucket not at proper minimum strength. Sanitizer Bucket (Chlorine 200ppm) on cook line. Operator diluted chlorine to 100ppm. Corrected On-Site 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. Dishwasher (Chlorine 0ppm), could not be adjusted. Operator set up manual sanitation in 3-bay sink at 100ppm chlorine. Corrective Action Taken Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Server portion cup cooler far right of line: coleslaw (58°F - Cold Holding); tartar sauce (56°F - Cold Holding); ranch dressing (55°F - Cold Holding); blue cheese dressing (56°F - Cold Holding). Per operator all foods were stored in this cooler overnight. Operator voluntarily discarded foods. Corrective Action Taken Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Server portion cup cooler far right of line: coleslaw (58°F - Cold Holding); tartar sauce (56°F - Cold Holding); ranch dressing (55°F - Cold Holding); blue cheese dressing (56°F - Cold Holding). Per operator all foods were stored in this cooler overnight. Operator voluntarily discarded foods. Corrective Action Taken Warning

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cooked corn (112°F - Hot Holding); cooked potatoes (114°F - Hot Holding) being held on far right of cook line. Provided operator with materials for using time as a public health control. Operator completed forms and placed food on time. Corrective Action Taken Warning

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb outdoors in back of kitchen mop area. Warning

Intermediate - Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. Pool chlorine test kit was provided for chlorine sanitizer. Sowed operator the correct test kit needed for kitchen. Warning

Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Provided consumer advisory to operator which was posted immediately. Corrected On-Site Warning

Basic - Bowl or other container with no handle used to dispense rice from bag. Operator removed container from rice. Corrected On-Site Warning

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee food stored in walk-in cooler on shelf containing food to be served to the public. Operator segregated employee food in the cooler. Corrected On-Site Warning

Basic - Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, sewage system approval or other related requirements. License has 106 approved, counted 206 seats in establishment. Provided operator with seating change evaluation form. Warning

Basic - No handwashing sign provided at a hand sink used by food employees at bar right side handwash sink. Operator hung a handwash sign at this sink. Corrected On-Site Warning

Basic - Working containers of food removed from original container not identified by common name. Bin of sugar in prep area not labeled. Warning