At Crazy Fish, 211 Ave A, Fort Pierce, FL - Restaurant inspection findings and violations
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Inspection findings | Inspection Date | Type | Disposition |
|---|
- No Violations Were Observed
|
09/10/2014 | Routine - Food | Call Back - Complied |
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Ice scoop handle in contact with ice.
- Basic - In-use knife/knives and sharpening tool stored in cracks between pieces of equipment.
- Basic - In-use rice scoop/spoon stored in standing water less than 135 degrees Fahrenheit.
- Basic - Uncovered food stored near sink exposed to splash. Orchids used for garnish and other vegetables stored in sink next to Handwash sink at sushi bar.
- Basic - Utensils in poor condition. Reach in cooler on cookline not able to maintain foods at 41° or colder.
- Basic - Working containers of food removed from original container not identified by common name.
- High Priority - Nonfood-grade containers used for food storage - direct contact with food. Sterlyte type stackable drawers used as food contact surface.
- High Priority - Pesticide/insecticide labeled for household use only present in establishment. raid for Roaches by back door.
- Intermediate - Handwash sink used for purposes other than handwashing. Hand sink used for washing fruit and holding TCS FOODS cold with ice, sink in wait station in kitchen has dirty dishes in it and sink in dishwash area blocked by equipment.
- Intermediate - Identity of food or food product misrepresented. Alligator roll states Sushi Bomb states Tuna, white tuna, salmon, avocado etc. but operator showed escolar as the white tuna substitute. **Admin Complaint**
- Intermediate - No probe thermometer provided to measure temperature of food products.
- Intermediate - No proof of required state approved employee training provided at the time of the licensing inspection. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food.
|
07/08/2014 | Routine - Food | Call Back - Extension given, pending |
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Dead roaches on premises. 10-20 dead in dishwasher area. 10 plus dead on floor scattered throughout prep room where 3 bin sink is located.
- Basic - Ice scoop handle in contact with ice.
- Basic - In-use knife/knives and sharpening tool stored in cracks between pieces of equipment.
- Basic - In-use rice scoop/spoon stored in standing water less than 135 degrees Fahrenheit.
- Basic - Uncovered food stored near sink exposed to splash. Orchids used for garnish and other vegetables stored in sink next to Handwash sink at sushi bar.
- Basic - Utensils in poor condition. Reach in cooler on cookline not able to maintain foods at 41° or colder.
- Basic - Working containers of food removed from original container not identified by common name.
- High Priority - Nonfood-grade containers used for food storage - direct contact with food. Sterlyte type stackable drawers used as food contact surface.
- High Priority - Pesticide/insecticide labeled for household use only present in establishment. raid for Roaches by back door.
- High Priority - Roach activity present as evidenced by live roaches found. 2 live found on dishwasher 3 live found on chemicals under dish machine. 2 live found at handwash station adjacent to 3 bin sink. 1 live found on floor at back door by spray can of roach spray.
- Intermediate - Handwash sink used for purposes other than handwashing. Hand sink used for washing fruit and holding TCS FOODS cold with ice, sink in wait station in kitchen has dirty dishes in it and sink in dishwash area blocked by equipment.
- Intermediate - Identity of food or food product misrepresented. Alligator roll states Sushi Bomb states Tuna, white tuna, salmon, avocado etc. but operator showed escolar as the white tuna substitute. **Admin Complaint**
- Intermediate - No probe thermometer provided to measure temperature of food products.
- Intermediate - No proof of required state approved employee training provided at the time of the licensing inspection. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food.
|
07/07/2014 | Routine - Food | Warning Issued |
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