SUP CRAB

High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed chef drop crab legs on floor containing working no hand wash. Instructed to wash hands. Chef washed hands. Warning

High Priority - Employee washed hands with no soap. Cook wash hands with water then changed gloves. Instructed to wash hands Warning

High Priority - Nonfood-grade containers used for food storage - direct contact with food. Establishment is portioning out all crab in deli cooler and using thank you bags. Warning

High Priority - Pesticide/insecticide labeled for household use only present in establishment. Raid in kitchen Warning

High Priority - Raw animal food stored over or with unwashed produce. Raw eggs over unwashed lemons in walk in cooler. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Deli cooler across from cook line crab (75F - Cold Holding) Put down below Corrective Action Taken Warning

Intermediate - Handwash sink not accessible for employee use at all times. To go container inside hand wash sink. Employee moved back of house near wok station. Corrected On-Site Warning

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

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

Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Xiaoli 6 months Chuf Liu 6months Sent - Approved Food Worker Training Programs 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

Intermediate - No soap provided at handwash sink. Warning

Intermediate - Probe thermometer not used to ensure proper food temperatures. Warning

Intermediate - oyster tags not maintained in chronological order according to the last date they were served in the establishment. Warning

Basic - Exterior door has a gap at the threshold that opens to the outside. In back of house. Warning

Basic - Time/temperature control for safety food thawed in an improper manner. During inspection observed multiple bags of raw shrimp and crawfish thawing on back counter. Warning

Basic - Wet wiping cloth not stored in sanitizing solution between uses. On cutting board Warning

Exit door locked. For reporting purposes only. Dinner room back door