JOY LUCK BUFFET

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -raw chicken stored above cokes potatoes/shrimp/other ready to eat food inside walk in cooler Corrected On-Site

High Priority - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. -inadequate coverage from sneezeguard for bread in elongated tray out at buffet line

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Repeat Violation Warning

High Priority - Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. See stop sale. -buffet items not properly controlled using 4 hour time control. -cooked meat on skewers marked 11am, @ 104F in hot holding well. -sushi at buffet marked 11am observed @ 3:05pm, 70F -cut melon at buffet marked at 11am , observed @ 3:05pm 49F -broccoli salad, house salad, boiled egg marked 11am observed at 3:13pm, 60F -manager had employees replace product, stated some items were refreshed Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour period. See stop sale. Repeat Violation Warning

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -chicken broth on cook line 72F, manager added to 4 hour time control after replacing Repeat Violation Warning

High Priority - Toxic substance/chemical improperly stored. -chemical, spray bottles stored above clean folded aprons at back storage area on shelving Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. -hand sink obstructed by garbage can on cook line

Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -cell phones stored on shelving next to pans/equipment at cook line Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. -warewashing area drying racks

Basic - Equipment in poor repair. -plastic containers used for seasonings at cook line have holes punctured in top of lid, advised to obtain food safe equipment designed for intended use.

Basic - Food not stored at least 6 inches off of the floor. -bucket containing packaged ginger on floor next to hand sink -Food stored in a location that is exposed to splash from nearby sink.

Basic - Liquid waste leakage from dumpster onto ground/dumpster pad.

Basic - No waste receptacle installed at handwash sink provided with disposable towels. -prep area in back

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -exterior of ansul lines above woks -top shelving on cook line

Basic - Open dumpster lid. Corrected On-Site

Basic - Standing water or very slow draining water in handwash sink.

High Priority - Cooked chicken stored in waxed box that previously contained raw chicken. Corrected On-Site Warning

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. - chicken 49-54F, cooling since previous day Warning

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Warning

High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. - dishwasher Repeat Violation Warning

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. - employee handling celery with barehands while cutting for later use Warning

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. - tongs washed and rinsed then returned to service without sanitizing. - pans placed to air dry without saniizing Warning

High Priority - Non-food grade paper/paper towel used as liner for food container. - in walk in cooler Repeat Violation Warning

High Priority - Raw animal food stored over or with unwashed produce. - raw shrimp over carrots, onions, cabbage in walk in cooler Warning

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. - raw chicken over vegetables in walk in cooler Repeat Violation Warning

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. - raw chicken over raw salmon, tall coolers at cookline Corrected On-Site Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - grilled chicken 54F; precooked chicken, 62F. Out of temperature control less than 1 hour, returned to unit Repeat Violation Warning

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking - post it notes on each buffet item are generic and do not accurately reflect the time food was placed under time control. Notes appear to be times from previous days as all times listed are one hour-two- three hour intervals with check marks on times that have not yet occurred yet. Earliest time is 11:00am. Chef stated food was placed on buffet at 10:50 am. Warning

High Priority - Vacuum breaker missing on splitter added to mop sink faucet. Warning

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. -cream cheese Warning

Intermediate - Handwash sink not accessible for employee use at all times. - sanitizer bucket stored in hand sink at server station Warning

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/ Warning

Intermediate - Nonfood-grade stirring stick provided for direct contact with in food. Warning

Basic - Accumulation of dead insects in and around control devices. - in and around bug zapper in server area Repeat Violation Warning

Basic - Bowl or other container with no handle used to dispense food. - multiple foods throughout kitchen Repeat Violation Warning

Basic - Floor soiled/has accumulation of debris. - heavy grease and food debris build up below cooking equipment - dry storage area floors soiled - floor soiled below bag in box soda rack Warning

Basic - Food not stored at least 6 inches off of the floor. - oil jugs in prep area and cookline Warning

Basic - Grease receptacle lid open, broken, or missing. Repeat Violation Warning

Basic - In-use tongs stored on equipment handle between uses. Repeat Violation Warning

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. - rice spoons, spatulas Warning

Basic - Insect control device installed over food preparation area. - bug zapper stored over beverage dispensing station with open ice bin. Dining room Warning

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, or dust. - hood filters - paper towel and soap dispensers at cookline handsink - table below large handsink at cookline - bottom side of pans holding mussels - glass door cooler fan guards - oven door handles - interior of oven - exterior of fryers - top steamer - shelf where sugar and rice bags are stored Repeat Violation Warning

Basic - Reuse of single-service or single-use articles. - jug handle reused as a food scoop Warning

Basic - Salad bar/buffet plates/bowls not properly protected or inverted to prevent contamination. - garnish plates at buffet Warning

Basic - Storage area not maintained clean and organized. Warning

Basic - Stored food not covered. - mulitple cold held foods in walk in cooler Repeat Violation Warning

Basic - Uncovered food stored near sink exposed to splash. - open flour bin stored below large handsink at cookline Corrected On-Site Warning

Basic - Wet wiping cloth not stored in sanitizing solution between uses. - throughout kitchen Warning

High Priority - Dishwasher handled soiled dishes or utensils and then handled clean dishes/prepared food without washing hands. Server touched face/hair prior to handling panned food without washing hands Warning

High Priority - Non-food grade paper/paper towel used as liner for food container. -sticky note paper directly touching half shelled raw oysters on speed racks in walk in cooler

High Priority - Raw animal food not properly separated from ready-to-eat raw animal food, such as hamburgers, steak and sushi covered under a consumer advisory. -raw poultry stored above raw oysters inside cooler in back Warning

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -raw fish stored above cut/shredded carrot -raw oysters on half shell above commercially steamed crab legs inside wallk in cooler -raw shrimp stored above vegetables inside walk in cooler -raw poultry stored above raw oysters -raw poultry above cooked seafood Warning

High Priority - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. -some food items outside of protection from sneeze guard

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -raw shrimp 56F, manager states prepped less than 2 hours ago Warning

High Priority - Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour/6-hour period. See stop sale. -operator pre marking times, adding newly cooked food to pans without control of 4 hour time limitation due to inadequate marking. Warning

High Priority - Toxic substance/chemical improperly stored. -toxic concentrated detergent stored on top shelf above clean dishes in warewashing area

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. -krab

Intermediate - Establishment not maintaining clam/mussel/oyster tags for 90 days.

Intermediate - Handwash sink not accessible for employee use at all times. -chair holding sani bucket in front of hand sink -pipe to hand sink in back pouring water when using hand sink Corrected On-Site Warning

Intermediate - Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -cooked ribs, chicken

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. -upper portion/top surface inside small ice machine in back

Basic - Accumulation of dead or trapped insect in/aroundcontrol devices. -wait station near back door in dining area, top shelf

Basic - Bowl or other container with no handle used to dispense food.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -cell phon on top shelf next to knives, above prep station on cookline

Basic - Exhaust/ventilation hood system not preventing grease or condensation from dripping onto food, clean equipment and utensils, and single-service items. -grease collecting/dripping from areas of hood system Warning

Basic - Food stored under dripping grease. -above grill, fire suppression lines caked in grease above equipment

Basic - Grease receptacle lid open, broken, or missing. Open dumpster lid.

Basic - In-use tongs stored on equipment door handle between uses.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -hood filters, significant -side of oven -hand sink at cookline across from fryers Warning

Basic - Ripped/worn tin foil and plastic used as shelf covering on cookline

Basic - Stored food not covered. -several open containers of sauce in back prep area on top shelf -croutons at buffet

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

Basic - Wash/Rinse/Sanitizing solution not maintained clean.

Basic - Water leaking from pipe and/or faucet/handle. -hand sink in back prep area next to 3 compartment sink Warning

Basic - Working containers of food removed from original container not identified by common name. -numerous white substances in bulk containers in back without labels

Marked exit/path to marked exit blocked. For reporting purposes only. -fore exit obstructed by tables in back area of establishment

High Priority - Container of medicine improperly stored. - high shelf at cookline

High Priority - Displayed food not properly protected from contamination. - croutons at buffet

High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. - cooke handling raw shrimp, then changing gloves and handling cooked product and clean utensils without washing hands. Warning

High Priority - Employee used the bathroom and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands upon returning to employee area. -server exited restroom and handled wrapped utensils/beverages without washing hands

High Priority - No proof of parasite destruction or aquaculture documentation for yellowtail served raw or undercooked. Fish must be fully cooked or discarded without proof of aquaculture or parasite destruction. Warning

High Priority - Nonfood-grade containers used for food storage - direct contact with food. - HDX bucket used for soy sauce, side cookline

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. - raw oysters over sauces, glass door cooler - raw fish over imitiation crab, expediting area - raw poultry over sauces, walk in cooler Corrected On-Site

High Priority - Raw animal food stored with ready-to-eat food. - lettuce in direct contact with raw chicken, prep cooler at cook line. See stop sale

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. - raw poultry over shrimp, walk in cooler

High Priority - Stop Sale issued due to adulteration of food product. Warning

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. -all cold time/temperature controlled for safety food on buffet wihout accurate time markings. Previous day markings appear to be located at station, as evidenced by multiple times listed on post it. Warning

Intermediate - Establishment advertised crab on menu/menu board but served imitation crab. - tempura battered imitation crab labelled as Crab on buffet Warning

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 - Food-contact surface soiled with food debris, grease, mold-like substance or residue. - cutting boards at cookline - can opener blade

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.

Intermediate - No soap provided at handwash sink. -hand sink located next to ice machine Corrected On-Site

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. -recently completed from prior inspection, manager could not locate during inspection Warning

Intermediate - Nonfood-grade utensil provided for food contact. - stirring stick purchased from home depot

Intermediate - Partially cooked raw animal food is not separated from ready-to-eat food. - partially cooked chicken wings over sauces and raw oysters

Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. - probe thermometer reading 38F in ice bath, manager located other thermometer properly calibrated

Basic - Employee beverage containers on a food preparation table or over/next to clean equipment/utensils. - open cup in prep table at cookline

Basic - Employee eating in a food preparation or other restricted area. - plate of employee food on prep table in back area

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. - cellphone on prep table in back - charging cord, baseball cap at cookline shelves

Basic - Equipment in poor repair. - gasket at reach in cooler, center of cookline

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

Basic - Floor soiled/has accumulation of debris. - below cooking equipment

Basic - Food stored on floor. - cases of food in walk jn freezer -oil jug on the floor at side cookline

Basic - Grease on the ground and/or pad around grease receptacle. Grease receptacle lid open, broken, or missing. Open dumpster lid.

Basic - Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling.

Basic - In-use tongs stored on equipment handle between uses. - cookline

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. - rice spoon at expediting area

Basic - Insect control device installed over boxes of single service product. - back area

Basic - Interior of microwave has accumulation of black substance/grease/food debris. - side cookline

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, or dust. - shelf below convection oven - hood filters - walk-in cooler gasket or edge of door - ice machine filter - soap dispenser at cookline

Basic - Ripped/worn plastic wrap used as shelf cover.

Basic - Salad bar/buffet plates/bowls not properly protected or inverted to prevent contamination. - plates, soup bowls, condiment plates, and large soup spoons

Basic - Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. - locking pliers stored on muffin pan, side cookline Corrected On-Site

Basic - Time/temperature control for safety food thawed in an improper manner. - pan of chicken breasts thawing at room temperature, side cookline

Basic - Wet wiping cloth not stored in sanitizing solution between uses.

Intermediate - - From initial inspection : Intermediate - Clam/mussel/oyster tags not marked with last date served. Warning - From follow-up inspection 2023-09-27: Time Extended - From follow-up inspection 2023-10-02: Time Extended - From follow-up inspection 2023-12-05: Time Extended

Intermediate - - From initial inspection : 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 https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. -established changed to buffet, no equipment from changes made for buffet are reflecting in current plans on file under old "proud crab" dba. Warning - From follow-up inspection 2023-09-27: Time extended 60 days, operator must submit and have updated plans approved due at callback inspection. Provide operator plan review information. Time Extended - From follow-up inspection 2023-10-02: Time extended 60 days to verify plan review application/review has been completed. Time Extended - From follow-up inspection 2023-12-05: -time extended 30 days to verify ongoing compliance. Time Extended

Intermediate - - From initial inspection : 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. - From follow-up inspection 2023-09-27: . Provided form Time Extended - From follow-up inspection 2023-10-02: Time Extended - From follow-up inspection 2023-12-05: Time Extended

High Priority - - From initial inspection : High Priority - Cooked seafood not reaching a minimum internal temperature of 145 degrees Fahrenheit for 15 seconds. -oysters not held under consumer advisory 135-145F. Manager sent back for cook process to complete -raw fish 110-115F brought from steamer. Manager sent back to finish cook process. Warning - From follow-up inspection 2023-09-27: Time Extended - From follow-up inspection 2023-10-02: Nothing observed during callback inspection Time Extended

High Priority - - From initial inspection : High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. -cooked chicken wings Warning - From follow-up inspection 2023-09-27: Cooked chicken wings from 3 hours prior 55F at edge, 80F in middle inside deep plastic bins used during cooling. Manager placed onto sheet pans on sped rack to complete cooling. Time Extended - From follow-up inspection 2023-10-02: Time Extended

High Priority - - From initial inspection : High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. -cooked chicken wings 60F after 6 hours Warning - From follow-up inspection 2023-09-27: Time Extended - From follow-up inspection 2023-10-02: Cooked bourbon chicken, cooked chicken wings 75-80F, cooling 3-4 hours from initial cook per manager and employee. Moved to walk in cooler Admin Complaint

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -eel 55F, at front of cooler manager stated opened frequently during rush. -fresh garlic in oil on cook line, 70F. Advised to keep fresh garlic and oil separate unless controling time/temperature Warning - From follow-up inspection 2023-09-27: -deviled eggs, cut tomatoes, boiled shrimp, cooked mussels, cut lettuce 50-55F in cold station for buffet. No identifiable means to use proper icebath with the current pan depth/type of station, strongly advised to use a verifiable time control system to protect public health and prevent growth of pathogens inside the danger zone. -. Time Extended - From follow-up inspection 2023-10-02: -oysters , precooked mussels 50F from overnight, see stop sale. raw fish, cooked chicken on skewer, cooked ribs raw chicken all 47-51F inside glass door cooler labeled for "non time/temperature controlled food" by manufacturer, located on cook line. Manager discarded. See stop sale. -cooked noodles 51-55F, pooled eggs 55F, Admin Complaint

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -sushi rice 115F, manager stated recently cooked less than 1 hour prior. Placed on a 4 hour time as public health control policy during inspection. Cooked shrimp 115F, cooked rice on buffet line 115F, manager stated less than 1 hour. -cooked flounder 115-118F, less than 1 hour. manager reheated. -tcs sauce used for adding flavor/moisture during cook process. 125F less than 1 hour, manager had employee reheat Warning - From follow-up inspection 2023-09-27: -cooked rice 92F, cooked ribs 119F, cooked mussels/shrimp(boil) 87-112F, on steam table less than 2 hours ago. Cooked beef 137F, cooked fish 140F, cooked pork 139F. -manager stated will use time as public health control on specific items at steam well. Any hot foods not under a time control system will be required to be held at 135F or above throughout its duration. Time Extended - From follow-up inspection 2023-10-02: Multiple containers of fried rice 72-80F, Cooked eggs 90-100F. Manager moved to cool down. Admin Complaint

High Priority - - From initial inspection : High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. - From follow-up inspection 2023-09-27: Time Extended - From follow-up inspection 2023-10-02: Time Extended

Intermediate - - From initial inspection : Intermediate - Clam/mussel/oyster tags not marked with last date served. Warning - From follow-up inspection 2023-09-27: Time Extended - From follow-up inspection 2023-10-02: Time Extended

Intermediate - - From initial inspection : Intermediate - Establishment not maintaining clam/mussel/oyster tags for 90 days. Warning - From follow-up inspection 2023-09-27: Time Extended - From follow-up inspection 2023-10-02: Time Extended

Intermediate - - From initial inspection : Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. - From follow-up inspection 2023-09-27: Time Extended - From follow-up inspection 2023-10-02: Time Extended

Intermediate - - From initial inspection : 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 https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. -established changed to buffet, no equipment from changes made for buffet are reflecting in current plans on file under old "proud crab" dba. Warning - From follow-up inspection 2023-09-27: Time extended 60 days, operator must submit and have updated plans approved due at callback inspection. Provide operator plan review information. Time Extended - From follow-up inspection 2023-10-02: Time extended 60 days to verify plan review application/review has been completed. Time Extended

Intermediate - - From initial inspection : 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. - From follow-up inspection 2023-09-27: . Provided form Time Extended - From follow-up inspection 2023-10-02: Time Extended

Basic - - From initial inspection : Basic - In-use tongs stored on equipment door handle between uses. - From follow-up inspection 2023-09-27: Time Extended - From follow-up inspection 2023-10-02: Time Extended

High Priority - - From initial inspection : High Priority - Cooked seafood not reaching a minimum internal temperature of 145 degrees Fahrenheit for 15 seconds. -oysters not held under consumer advisory 135-145F. Manager sent back for cook process to complete -raw fish 110-115F brought from steamer. Manager sent back to finish cook process. Warning - From follow-up inspection 2023-09-27: Time Extended

High Priority - - From initial inspection : High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. -cooked chicken wings Warning - From follow-up inspection 2023-09-27: Cooked chicken wings from 3 hours prior 55F at edge, 80F in middle inside deep plastic bins used during cooling. Manager placed onto sheet pans on sped rack to complete cooling. Time Extended

High Priority - - From initial inspection : High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. -cooked chicken wings 60F after 6 hours Warning - From follow-up inspection 2023-09-27: Time Extended

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -eel 55F, at front of cooler manager stated opened frequently during rush. -fresh garlic in oil on cook line, 70F. Advised to keep fresh garlic and oil separate unless controling time/temperature Warning - From follow-up inspection 2023-09-27: -deviled eggs, cut tomatoes, boiled shrimp, cooked mussels, cut lettuce 50-55F in cold station for buffet. No identifiable means to use proper icebath with the current pan depth/type of station, strongly advised to use a verifiable time control system to protect public health and prevent growth of pathogens inside the danger zone. -. Time Extended

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -sushi rice 115F, manager stated recently cooked less than 1 hour prior. Placed on a 4 hour time as public health control policy during inspection. Cooked shrimp 115F, cooked rice on buffet line 115F, manager stated less than 1 hour. -cooked flounder 115-118F, less than 1 hour. manager reheated. -tcs sauce used for adding flavor/moisture during cook process. 125F less than 1 hour, manager had employee reheat Warning - From follow-up inspection 2023-09-27: -cooked rice 92F, cooked ribs 119F, cooked mussels/shrimp(boil) 87-112F, on steam table less than 2 hours ago. Cooked beef 137F, cooked fish 140F, cooked pork 139F. -manager stated will use time as public health control on specific items at steam well. Any hot foods not under a time control system will be required to be held at 135F or above throughout its duration. Time Extended

High Priority - - From initial inspection : High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. - From follow-up inspection 2023-09-27: Time Extended

Intermediate - - From initial inspection : Intermediate - Clam/mussel/oyster tags not marked with last date served. Warning - From follow-up inspection 2023-09-27: Time Extended

Intermediate - - From initial inspection : Intermediate - Establishment not maintaining clam/mussel/oyster tags for 90 days. Warning - From follow-up inspection 2023-09-27: Time Extended

Intermediate - - From initial inspection : Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. - From follow-up inspection 2023-09-27: Time Extended

Intermediate - - From initial inspection : 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 https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. -established changed to buffet, no equipment from changes made for buffet are reflecting in current plans on file under old "proud crab" dba. Warning - From follow-up inspection 2023-09-27: Time extended 60 days, operator must submit and have updated plans approved due at callback inspection. Provide operator plan review information. Time Extended

Intermediate - - From initial inspection : 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. - From follow-up inspection 2023-09-27: . Provided form Time Extended

Basic - - From initial inspection : Basic - Food not stored at least 6 inches off of the floor. -Back prep area - From follow-up inspection 2023-09-27: Time Extended

Basic - - From initial inspection : Basic - In-use tongs stored on equipment door handle between uses. - From follow-up inspection 2023-09-27: Time Extended

High Priority - Cooked seafood not reaching a minimum internal temperature of 145 degrees Fahrenheit for 15 seconds. -oysters not held under consumer advisory 135-145F. Manager sent back for cook process to complete -raw fish 110-115F brought from steamer. Manager sent back to finish cook process. Warning

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. -cooked chicken wings Warning

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. -cooked chicken wings 60F after 6 hours Warning

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -significant amount of raw chicken and raw fish stored above sauces Warning

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. -raw chicken stored above raw beef inside cooler on cook line. Manager corrected Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -eel 55F, at front of cooler manager stated opened frequently during rush. -fresh garlic in oil on cook line, 70F. Advised to keep fresh garlic and oil separate unless controling time/temperature Warning

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -sushi rice 115F, manager stated recently cooked less than 1 hour prior. Placed on a 4 hour time as public health control policy during inspection. Cooked shrimp 115F, cooked rice on buffet line 115F, manager stated less than 1 hour. -cooked flounder 115-118F, less than 1 hour. manager reheated. -tcs sauce used for adding flavor/moisture during cook process. 125F less than 1 hour, manager had employee reheat Warning

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.

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

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 - Establishment not maintaining clam/mussel/oyster tags for 90 days. Warning

Intermediate - Handwash sink not accessible for employee use at all times. -hand sink blocked in sushi station

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.

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

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 https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. -established changed to buffet, no equipment from changes made for buffet are reflecting in current plans on file under old "proud crab" dba. 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.

Intermediate - No soap provided at handwash sink. -cook line

Intermediate - Probe thermometer not within the intended measuring range of use. -operator using roast thermometer without acceptable range for cold temps Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -cell phone on top of shelf used for expediting Corrected On-Site

Basic - Floor soiled/has accumulation of debris.

Basic - Food not stored at least 6 inches off of the floor. -Back prep area

Basic - In-use tongs stored on equipment door handle between uses.

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

Basic - Working containers of food removed from original container not identified by common name.

Intermediate - - From initial inspection : 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. Warning - From follow-up inspection 2022-08-15: Time extended 60;days to verify compliance on food handler training. Time Extended - From follow-up inspection 2022-10-17: Time extended until november 1st Time Extended

Intermediate - - From initial inspection : 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. Warning - From follow-up inspection 2022-08-15: Time extended 60;days to verify compliance on food handler training. Time Extended

High Priority - Employee washed hands with no soap. Warning

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -raw fish stored over cooked shellfish inside walk in cooler Corrected On-Site Warning

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. -raw chicken stored above raw seafood inside walk in cooler Corrected On-Site Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -buttermilk wash 67F, 30 minutes prior stated employee. Advised to use time as public health control. Warning

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Warning

Intermediate - Handwash sink used for purposes other than handwashing. Warning

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. Warning

Intermediate - No tag for raw, in-shell clams/mussels/oysters. See stop sale. -advised to make copies of oyster/clam tags when separating raw molluskan shellfish prior to cooking/serving. Warning

Intermediate - Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. Corrected On-Site Warning

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -seafood/shellfish in walk in cooked prior day without sate mark. Warning

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

Basic - Food not stored at least 6 inches off of the floor. -case of chicken on floor inside walk in -cases of oil on floor in back Warning

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

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. -from previous day, manager replaced, Corrected On-Site Warning