- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.
- Basic - Reach-in cooler gasket torn/in disrepair.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Vacuum breaker missing at hose bibb.
- Intermediate - Handwash sink used for purposes other than handwashing.
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
|
08/27/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - No handwashing sign provided at a hand sink used by food employees.
|
6/25/2014 | Routine - Food | Call Back - Complied |
- Basic - Bowl or other container with no handle used to dispense food.
- Basic - Clean utensils or equipment stored in a bathroom, locker room or mechanical room.
- Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container.
- Basic - Food stored in a prohibited area. In bathroom
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - Living/sleeping quarters that open directly into a public food service establishment without complete partitioning and/or self-closing doors.
- Basic - No handwashing sign provided at a hand sink used by food employees.
- Basic - Single-service articles improperly stored.outside in shed
- Basic - Single-service articles not stored at least 6 inches above the floor.
- Basic - Single-service articles not stored inverted or protected from contamination.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Basic - Working containers of food removed from original container not identified by common name.
- High Priority - Improper side-by-side separation of raw animal foods and ready-to-eat foods.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Roast 48°F,
- High Priority - Raw animal food stored over/with ready-to-eat food in reach-in freezer - not all products commercially packaged.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
- Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening.
- Intermediate - Handwash sink not accessible for employee use at all times. Dish area
- Intermediate - Handwash sink not accessible for employee use due to being blocked by garbage can.
- Intermediate - Handwash sink used for purposes other than handwashing.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Corrected On-Site**
- Intermediate - No probe thermometer provided to measure temperature of food products.
- Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
- Intermediate - No soap provided at handwash sink.
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. Chowder.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
|
4/22/2014 | Routine - Food | Warning Issued |
- Basic - Interior of oven soiled with encrusted food debris.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. **Corrected On-Site**
- Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. **Corrected On-Site**
|
12/18/2013 | Routine - Food | Inspection Completed - No Further Action |
- Intermediate - Handwash sink used for purposes other than handwashing. **Corrected On-Site**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Bean salad in reach in cooler. **Corrected On-Site**
|
5/9/2013 | Routine - Food | Inspection Completed - No Further Action |
- Intermediate - Soil residue in food storage containers. Ice bucket.
|
1/23/2013 | Routine - Food | Inspection Completed - No Further Action |
- Carbon dioxide/helium tanks not adequately secured.
- Critical - Handwash sink not accessible for employee use at all times.Kitchen
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue.
- Critical - Observed uncovered food in holding unit/dry storage area.Reach-in freeze.
|
8/23/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
|
5/8/2012 | Routine - Food | Call Back - Complied |
- In-use utensil not stored on a clean portion of food preparation or cooking equipment.Ice scoop
- Critical - No Certified Food Manager for establishment. This violation must be corrected by : 04/17/2012.
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- No mop sink or curbed cleaning facility provided.
- No plan review submitted and renovations in progress. This violation must be corrected by : 04/17/2012.
- Observed employee with no hair restraint.
- Critical - Observed evidence of mop/cleaning waste water dumped onto ground.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense food that is not ready-to-eat.
- Critical - Working containers of food removed from original container not identified by common name.
|
2/17/2012 | Routine - Food | Warning Issued |
- Critical - Handwash sink not accessible for employee use at all times. Corrected On Site.
- Lights missing the proper shield, sleeve coatings or covers.Prep room
- Critical - No Certified Food Manager for establishment.
- Critical - No handwashing sign provided at a handsink used by food employees.Kitchen and prep area Corrected On Site.
- Critical - No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. Pro
- Critical - Required consumer advisory for raw/undercooked animal food not provided. Corrected On Site.
|
7/11/2011 | Food-Licensing Inspection | Inspection Completed - No Further Action |
Restaurant representatives - add corrected or new information about Crab Shack (The), 24580 Overseas Highway, Summerland Key, FL »