CRABBYS HIDEAWAY

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Milk date marked opened 7/5/2024, discarded.

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.

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. Unable to locate certificates.

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.

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. 0 ppm. Repeat Violation

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

Intermediate - No soap provided at handwash sink.

Basic - Food stored on floor. Soda stored on floor under desk.

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

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. 0 ppm

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

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. Raw tuna in closed package corrected on site. Corrected On-Site

Basic - Standing water in bottom of reach-in-cooler. Cooks line.

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. 10 ppm. Operator called for service.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Butter 97f, moved to flat top grill. Corrective Action Taken

High Priority - Toxic substance/chemical improperly stored. Chemicals stored above chest freezer. Easy off next to breading container, item moved.

Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink in front area blocked with no access.

Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is http://www.myfloridalicense.com/DBPR/hotels-restaurants/licensing/plan-review/. Operator moved ice machine outside not fully enclosed. Operator added two stand up coolers and one stand up freezer outside not fully enclosed. No outside food is storage allowed.

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. Certificates not held in this operation. Copies will be provided due to employees working at their various restaurants on the beach.

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

Basic - Time/temperature control for safety food thawed in an improper manner. Raw shrimp and bag of shrimp sauce thawing at room temperature in back area. Raw mahi and ahi thawing at room temperature. Items put in coolers. Corrected On-Site