CAJUN CRAB COMPANY

Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. Due to tags not being marked, unable to determine proper order Repeat Violation

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

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Gallon of milk without date mark. Operator determined date opened was 3 days ago and marked accordingly. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils stored in water that was determined to be 79F. Operator removed utensils from water during inspection. Corrected On-Site

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Mahi mahi completely thawed in reach-in cooler not removed from vacuum packaging with label to remove before thawing.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sausage sitting in pan resting in cook cooling crawfish at 50 for 1 1/2 hours. Operator moved sausage to bottom portion of cooler to rapidly cool. Shrimp in reach-in cooler at 46f for 2 hours. Advised operator to keep door closed to cool shrimp. Corrective Action Taken

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. Mahi mahi completely thawed in reach-in cooler not removed from vacuum packaging. See stop sale.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at handwash sink behind bar

Basic - Bowl or other container with no handle used to dispense food. Bowl used as scoop for multiple dry ingredients in kitchen

Basic - Wet mop not stored in a manner to allow the mop to dry. Wet mop stored in bucket with water. Bucket not in use.

Basic - Working containers of food removed from original container not identified by common name. No label on bulk container of sugar in prep area.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Container of raw shrimp and container of raw chicken over container of seaweed salad in reach in cooler. Operator corrected storage during inspection. Corrected On-Site

Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. Tags not kept in chronological order. Operator ordered tags during inspection. Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine behind bar Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. Bowl used as scoop for seasonings by walk-in cooler Repeat Violation

Basic - Floor soiled/has accumulation of debris. Multiple areas of floor in kitchen.

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Prepared raw chicken stored above box of raw shrimp in walk in freezer. Operator corrected storage during inspection Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Shrimp 45f, calamari 48f less than 2 hours

Intermediate - Clam/mussel/oyster tags not marked with last date served. Some tags not marked with last date served, tags kept in bowl, unable to determine chronological order

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior deflector plate of ice machine

Basic - Accumulation of debris on exterior of warewashing machine. Exterior of dish machine soiled

Basic - Bowl or other container with no handle used to dispense food. Bowl used as scoop for seasonings on cook line Repeat Violation

Basic - Carbon dioxide/helium tanks not adequately secured. Carbon dioxide tanks not secured in server station area

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

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. Mahi mahi in reach in cooler on cook line.

Basic - Cutting board has cut marks and is no longer cleanable. Multiple cutting boards in establishment with deep grooves.

Basic - Equipment and utensils not properly air-dried - wet nesting. Cups at server station Repeat Violation

Basic - Food stored on floor. Observed containers of cooking oil stored on floor on cook line. Repeat Violation

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed scoop for rice in water at 74 degrees Fahrenheit Repeat Violation

Basic - Stored food not covered. Observed container of cooked crab uncovered in walk in cooler. Operator placed wrap over container during inspection. Corrected On-Site

Basic - Wet mop not stored in a manner to allow the mop to dry. Wet mop stored on floor of mop sink

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/ No certified food manager present. 5 employees working. Establishment does have a food manager. Repeat Violation

Intermediate - No tag on/for original container of raw, in-shell clams/mussels/oysters. See stop sale. No tag for box of oysters in walk in cooler.

Basic - Bowl or other container with no handle used to dispense food. Bowls used as scoops for rice in bulk container in kitchen. Repeat Violation

Basic - Equipment and utensils not properly air-dried - wet nesting. Cups wet nesting on counter at server station. Repeat Violation

Basic - Food stored on floor. Multiple containers of food on floor of walk in cooler. Repeat Violation

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Handles for scoops used for seasonings not above food level.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed spoon used for jambalaya in standing water at 67F

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp stored above cooked crab in reach in cooler and raw squid stored above ready to eat sausage in walk in cooler.

Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. Tags placed in bucket, not in chronological order. Repeat Violation

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/ No certified food manager present with 5 employees working. Certified food manager Joseph Kearney not present at time of inspection.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand sink at bar.

Basic - Bowl or other container with no handle used to dispense food. Bowl used as scoop for uncooked rice

Basic - Carbon dioxide/helium tanks not adequately secured. Carbon dioxide tanks not secured beside salad station.

Basic - Ceiling tile missing. Ceiling tile missing above storage area

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed two cell phones on cook line. Employee removed phones during inspection Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Cups wet nesting at server station.

Basic - Food stored on floor. Multiple boxes of food stored on floor of walk in freezer.

Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife stored between prep table and reach in cooler. Employee moved knife during inspection. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Chicken 45°, shrimp 48° less than two hours. Operator added ice to rapidly cool. Corrective Action Taken

Basic - Equipment and utensils not properly air-dried - wet nesting. Cups in dish area west nested. Operator placed cups to be washed and sanitized again. Corrected On-Site

Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Handle of tongs in oysters and fish not above product. Operator moved tongs to above food level during inspection. Corrected On-Site

Basic - Stored food not covered. Tub of broccoli in walk in cooler not properly covered. Operator added plastic wrap during inspection. Corrected On-Site