CRYSTAL RIVER SEAFOOD

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener soiled at cook line area. Manager placed can opener in dish area to be cleaned and sanitized during inspection. Corrective Action Taken

Basic - Time/temperature control for safety food thawed in an improper manner. Observed shrimp thawing in standing water. Manager stored shrimp in running water during inspection. Corrected On-Site

High Priority - Employee handled soiled dishes or utensils and then picked up prepared food at front line without washing hands.

High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed three compartment sanitizer quaternary 0ppm. Manager corrected to quaternary 150ppm. Corrected On-Site

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed green beans 101F at 2:00, cooked and cooling since 1:00, down to 89F at 2:45. Green beans cooling in covered, stacked bins in walk in cooler. Manager opened lids, separated bins, and stored in walk in freezer to properly cool during inspection. Corrective Action Taken

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb outside back door.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Residue built up on lemon cutter. Employee began soaking item at time of inspection. Corrective Action Taken

Intermediate - Manager or person in charge lacking proof of food manager certification. No certification for manager on duty Carlos Post.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soiled shelves and speed rack in walk-in cooler, food debris build up on stove, dish racks soiled.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sour cream in wait station cooler. 46F less than 4 hours, Manager adjusted ice and depth of product. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Small red igloo coolers used to hot hold baked potatoes, interior as well as exterior soiled.

Intermediate - Handwash sink used for purposes other than handwashing. Observed wait staff dumping coffee in hand wash sink by wait staff prep area. Discussed with server.

Basic - Clean equipment/utensils not stored at least 6 inches above the floor. Togo containers on floor in dry storage.

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Boats on top of make line.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On table by steak prep.

Basic - Grease receptacle/dumpster not on proper pad/nonabsorbent surface.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed shrimp and scallops in make table on the left side of cook line since 11am cold above 41F at 1:45pm: shrimp 48F, scallops 48F. Observed employee place food on ice bath. Re-temped at 2:50pm: shrimp 42F, scallops 39F. 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/

Basic - Clean utensils or equipment stored in dirty drawer or rack. Observed clean knife stored on dirty knife holder next fry vats. Observed place knife in ware washing area and clean lean and sanitize knife holder. Corrected On-Site

Basic - Ice buildup on floor in walk-in freezer.