- No Violations Were Observed
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10/21/2014 | Routine - Food | Call Back - Complied |
- Basic - Covered waste receptacle not provided in women's bathroom. **Warning**
- Basic - Equipment in poor repair.walk in cooler ambient air temperature 45°f. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.45°f cooked crab, walk in cooler ambient air temperature 45°f. Product was not in the process of preparation or cooling. Product had been out of temperature for several hours according to operator. Corrective Action: operator was asked to place product in refrigeration of 41°f or lower. **Warning**
- Intermediate - No probe thermometer provided to measure temperature of food products. **Warning**
- Intermediate - No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths. **Warning**
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10/20/2014 | Routine - Food | Warning Issued |
- Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Rubber band on hand
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6/18/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Ceiling vent soiled with accumulated dust.
- Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Reuse of egg crates **Corrected On-Site**
- Intermediate - No color/concentration comparison chart available for chlorine chemical test kit used to check sanitizer.
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3/19/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - In-use utensil for nonpotentially hazardous (non-time/temperature control for safety) food not stored in a clean, protected location. Scoop handles embedded into the seasoning at the frontline.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. Snow crabs.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Chlorine sanitizer in bucket not at proper minimum strength. 3000ppm **Corrected On-Site**
- Intermediate - Employee washed hands in a sink other than an approved handwash sink. **Corrected On-Site**
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10/4/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. Scoop handle in the seasoning at the frontline. **Corrected On-Site**
- Basic - Working containers of food removed from original container not identified by common name. Seasoning container in the kitchen. **Corrected On-Site**
- Intermediate - Handwash sink used for purposes other than hand washing. Blocked with spoon and scrapper **Corrected On-Site**
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
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5/24/2013 | Routine - Food | Inspection Completed - No Further Action |
- Prep surface not sanitized after contamination and prior to use. **Warning**
- Wet wiping cloth not stored in sanitizing solution between uses. **Warning**
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1/3/2013 | Routine - Food | Call Back - Complied |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Frontline cooler. **Warning**
- Critical - Observed employee drinking from an open beverage container in a food preparation or other restricted area. **Corrected On-Site** **Warning**
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Crabs 51?, eggs 47?, corn 45?, potatoes 44? , frontline cooler. **Repeat Violation** **Warning**
- Critical - Observed raw animal food stored over ready-to-eat food. Raw shell eggs stored over the cooked crabs. **Repeat Violation** **Warning**
- Critical - Prep surface not sanitized after contamination and prior to use. **Warning**
- Wet wiping cloth not stored in sanitizing solution between uses. **Warning**
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12/31/2012 | Routine - Food | Warning Issued |
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical - Observed bathroom doors left open other than during cleaning or maintenance. Repeat Violation. Corrected On Site.
- Observed employee with no hair restraint.
- Critical - Observed food being cooled by nonapproved method. Observed containers of crab legs, shrimps, whole shell eggs [out shell] covered in the frontline cooler.
- Critical - Observed handwash sink used for purposes other than handwashing. Blocked with bowl in the cooking area.
- Observed nonfood-contact equipment in poor repair. Thermometer in the frontline cooler not working .
- Observed nonfood-contact equipment in poor repair. Timer switch on the frontline cooler. Ambient temperature on the unit 38 degrees .
- Critical - Observed unlabeled spray bottle. Bleach bottle .
- Wet wiping cloth not stored in sanitizing solution between uses.
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9/5/2012 | Routine - Food | Inspection Completed - No Further Action |
- Violation: 13 Employee without the proper hair restraint.
- Critical - Violation: 32 Bathroom door left open COS
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9/5/2012 | Routine - Food | Call Back - Complied |
- Critical - Bathroom door left open COS
- Critical - Blue crabs at 46 degrees cooling cover in the frontline cooler COS
- Critical - Cleaning solution stored on the shelf under the microwaves COS
- Copy of last inspection not available
- Employee without the proper hair restraint.
- Critical - No proof of employee training available - by 8/29/12
- Critical - Raw shell eggs stored over shrimps in walk in cooler COS
- Scoops with the handle in the non-potential seasonings inside the containers (COS)
- Critical - Shrimps at 45 degrees cooling cover in the frontline cooler COS
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6/29/2012 | Routine - Food | Warning Issued |
- Critical - Manager lacking proof of Food Manager Certification. NEW OPERATOR.
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical - No oyster warning sign with required language provided. Provided. 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. New employee's must be trained within 60 days.
- Critical - No thermometer provided to measure temperature of food product.
- Critical - Required consumer advisory for raw/undercooked animal food not provided. Corrected On Site. Provided.
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2/13/2012 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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