CRABBY STEVE'S

Basic - Cardboard used to line food-contact shelves. Cardboard stored on top of low boy shelf under grill with spatula and seasonings stored on top of cardboard board.

Basic - No handwashing sign provided at a hand sink used by food employees in kitchen. Provided hand out to establishment. Corrected On-Site Repeat Violation

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken wings stored over French fries in deep freezer. Employee corrected rotation. Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees in cook kitchen. Inspector provided hand wash handout to establishment. Corrective Action Taken Repeat Violation

High Priority - Cooked seafood not reaching a minimum internal temperature of 145 degrees Fahrenheit for 15 seconds. Cooking- ahi tuna 130F ( recook- 147F ). Corrected On-Site

Intermediate - Probe thermometer not used to ensure proper food temperatures. Cooking- ahi tuna 130F ( recook- 147F ). Repeat Violation

Basic - In-use wet wiping cloth/towel used under cutting board. Operator removed cloth from under cutting board. Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees in kitchen. Operator hung a sign above sink. Corrected On-Site

Basic - Bathroom facility in disrepair. Ladies toilet in disrepair as evidence of cardboard used in place of lid on back of toilet.

Basic - Cardboard used to line food-contact shelves. Card board used to line shelf under flat top with utensils stored on top of cardboard.

Basic - Cloth used as a food-contact surface over dish machine. Repeat Violation

Basic - Current Hotel and Restaurant license not displayed. Repeat Violation

Basic - Hole in or other damage to wall in dry storage. Repeat Violation

Basic - In-use wet wiping cloth/towel used under cutting board. Cloth used under 2 cutting boards. Repeat Violation

Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Wet in use cloth stored on food contact table next to steam well.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw breaded chicken strips stored over sweet potato fries in deep freezer. Employee corrected rotation. Corrected On-Site

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Chlorine 200+ ppm. Employee corrected solution to 100 ppm. Corrected On-Site

Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. Chlorine sanitizer solution stored in bucket 200+ ppm.

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Holding sliced avocado at room temperature 66F. ( 11:00-12:22 ). Provided operator with TAPHC form and discussion. Corrective Action Taken

Intermediate - Non-pitting surface rust on food-contact equipment.

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

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

Basic - Cloth used as a food-contact surface at dish machine. Repeat Violation

Basic - Current Hotel and Restaurant license not displayed. Repeat Violation

Basic - Cutting board has cut marks and is no longer cleanable.

Basic - Drain cover(s) missing.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Repeat Violation

Basic - Floor tiles missing and/or in disrepair. Cracked floor tiles. Repeat Violation

Basic - Hole in or other damage to wall. Repeat Violation

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

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Wall fan soiled.

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers.

Basic - Soiled dry wiping cloth in use.

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Chlorine sanitizer solution 200+ ppm. Employee corrected solution to 100ppm. Corrected On-Site

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.manager cooked bread on flat top and removed it's his bare hands then engaged in using spatula to ok shrimp on flat top. Inspector corrected manager, manger immediately discarded food, washed hand and put on gloves. Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Breaded chicken stored on top of French fries in deep freezer. Manager rotated chicken and fries.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Upright- mahi-mahi 46F, sliced tomatoes 66F, shrimp 45F ( ( all less than 2 hours per manager ). Manager adjusted thermostat and kept door closed. Rechecked- mahi-mahi 42F, tomato 43F, shrimp 40F. Corrected On-Site Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. FOD shelves soiled on cook line.

Basic - Buildup of food debris/soil residue on equipment in kitchen.

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

Basic - Cloth used as a food-contact surface under dishes at 3 compartment sink.

Basic - Current Hotel and Restaurant license not displayed.

Basic - Deep freezer has rust that has pitted the surface of deep freezer lid.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink on table next to bag of French fries.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cup with keys, medicine, energy shot and cigarettes stored in glass reach in cooler.

Basic - Exhaust/ventilation hood system not designed to prevent grease or condensation from dripping onto food, clean equipment and utensils, and single-service items. Grease dripping down hood over cook line.

Basic - Floor not cleaned when the least amount of food is exposed. Dry storage are under shelves and cook line under equipment heavily soiled.

Basic - Floor tiles missing and/or in disrepair in kitchen on cook line. Floor in bar area rotted sagging.

Basic - Hole in or other damage to wall in dry storage area.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelves in dry storage soiled. Repeat Violation

Basic - Ripped/worn tin foil used as shelf cover.

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

High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands. Observed employee washing there hands for 3 Second.

Basic - Food not stored at least 6 inches off of the floor. Observed cooking oil not stored off the floor 6 inches ,by the three compartment sink.