CRANE WATCH CLUB

High Priority - Toxic substance/chemical improperly stored. At storage shelf- oven cleaning chemical stored over clean plates- operator removed. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink- near cookline- operator provided.

Basic - In-use wet wiping cloth/towel used under cutting board.

Intermediate - Handwash sink not accessible for employee use at all times. Cook line hand wash sink blocked by reach in freezer. Operator made accessible Corrected On-Site

Intermediate - Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. Quaternary ammonia test kit provided for chlorine dishwasher, operator unable to provide chlorine test kit at time of inspection

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at cook line hand wash sink. Operator provided Corrected On-Site

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. 1 provided, 4 employees employed more than 60 days. Operator unable to provide remainder at time of inspection

Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Establishment serves burgers undercooked per customer request. Consumer advisory not posted in establishment/on lunch menu. Dinner menu not in use at this time. Provided consumer advisory to operator and operator posted Corrected On-Site

Basic - Ceiling shows damage or is in disrepair. Observed above ware washing area

Basic - Ice buildup in reach-in freezer. Observed at chest freezer on cook line Repeat Violation

Basic - Interior of microwave has accumulation of grease/food debris. Operator started to clean Corrective Action Taken

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler shelving soiled

Basic - Old labels stuck to food containers after cleaning.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed at 2 door low top reach in cooler, 1 door low top reach in freezer in cook line Repeat Violation

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At cook line reach in freezer, Raw hamburgers stored over pretzels, not all commercially packaged. At walk in freezer, Raw fish stored over cooked chicken wings in freezer, not all commercially packaged. Advised operator of proper storage.

High Priority - Toxic substance/chemical improperly stored. At cook line, All purpose cleaner stored on shelf with food. Advised operator of proper chemical storage. Operator removed chemical. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener soiled with food debris. Advised operator to clean.

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.

Intermediate - Well water testing report/documentation is not available upon request. Well water test document expired 4/14/2023. Operator provided new report 10/14/2024. Corrected On-Site

Basic - Buildup of food debris/soil residue on equipment door handles. Reach in cooler doors visibly soiled with food debris.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.

Basic - Hood filter missing from automatic fire suppression/exhaust system.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Heavy ice buildup in reach in freezer.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Several counters, shelves soiled with dirt, dust, food debris.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues.

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

Basic - Wall soiled with accumulated grease, food debris, and/or dust.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At walk in cooler, marinated chicken breast (49F - Cold Holding); raw hamburgers (47F - Cold Holding). Not prepared or portioned today. Operator stated items held over 24 hours. See stop sale. Stop Sale issued on time/temperature control for safety food due to temperature abuse.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At walk in cooler, marinated chicken breast (49F - Cold Holding); raw hamburgers (47F - Cold Holding). Not prepared or portioned today. Operator stated items held over 24 hours. See stop sale.

Intermediate - - From initial inspection : Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Establishment vacuum pack marinated chicken,storing in walk in cooler for more than 48 hours. Plan submitted 12/21/23, not approved yet. Warning - From follow-up inspection 2024-07-24: Observed cooked chicken breast and cooked chicken wings prepared by chef in vacuum sealed bags in walk in cooler. Approximately 3 lbs cooked chicken breast Approximately 5lbs cooked chicken wings See stop sale. Admin Complaint

Intermediate - - From initial inspection : Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Per operator, conducting reduced oxygen packaging for chicken wings and chicken breast, cooking chicken in reduced oxygen packaging in steamer and chilling in ice bath after cooking to 165+F. Please Contact Jose Quinones with DBPR at 561-325-0244 for information on HACCP plan. Warning - From follow-up inspection 2023-10-20: Time Extended - From follow-up inspection 2023-12-20: Per operator, still cooking chicken wings in reduced oxygen packaging in steamer. Per Jose Quinones, 14 day callback for January 3, 2023. Time Extended - From follow-up inspection 2024-01-08: Haccp plan submitted 12/21/2023, awaiting approval. Approval will be validated upon next unannounced routine inspection.

High Priority - Dented/rusted cans present. See stop sale. At dry storage -dented can of mandarins - see Stop sale.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. At reach in cooler by cooking- raw comminuted turkey over raw comminuted beef- operator moved turkey to lower shelf. Corrected On-Site

Basic - Cloth used as a food-contact surface. At reach in cooler by cookline- a container of chopped lettuce with a wiping cloth stored on top of the container in contact with the lettuce - operator removed.

Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. At walk in cooler- mahi in reduced oxygen packaging bearing label - not removed from packaging- operator removed. Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees. At handwash sink at bar- operator provided. Corrected On-Site Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Ice in handwash sink at bar - operator removed. Corrected On-Site

Basic - Covered waste receptacle not provided in women's bathroom.

Basic - No handwashing sign provided at a hand sink used by food employees. No sign At handwash sink at bar.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At front line, hard boiled eggs (55F - Cold Holding). Item stored in unit over night. Unable to determine when item went out of temperature. Item discarded. See Stop Sale

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At front line, hard boiled eggs (55F - Cold Holding). Item stored in unit over night. Unable to determine when item went out of temperature. Item discarded. See Stop Sale

Basic - Ceiling shows damage or is in disrepair. In kitchen, chipping paint and cracked seams

Basic - Employee with no hair restraint while engaging in food preparation. Cook on cookline.