Laishley Crab House, 150 Laishley Court, Punta Gorda, FL - Restaurant inspection findings and violations



Business Info

Name: LAISHLEY CRAB HOUSE
Type: Permanent Food Service
Address: 150 Laishley Court, Punta Gorda, FL 33950
License #: 1801783
Total inspections: 14
Last inspection: 09/17/2014

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Inspection findings

Inspection Date

Type

Disposition

  • Basic - Bowl or other container with no handle used to dispense food. **Corrected On-Site**
  • Basic - Build-up of grease/dust/debris on hood filters.
  • Basic - Floor/table fan has accumulation of food debris/dust/grease/soil residue.
  • Basic - Gaskets with slimy/mold-like build-up. RIC# 11.
  • Basic - In-use utensil not stored with handle above the top of potentially hazardous (time/temperature control for safety) food and rim of the container. **Corrected On-Site**
  • Basic - No conspicuously located ambient air temperature thermometer in holding unit. **Corrected On-Site**
  • Basic - Single-service articles not stored inverted or protected from contamination. **Corrected On-Site**
  • Basic - Wet mop not stored in a manner to allow the mop to dry. **Corrected On-Site**
  • Basic - Wiping cloth chlorine sanitizing solution not at proper strength. Excess of 200ppm. **Corrected On-Site**
09/17/2014Routine - FoodInspection Completed - No Further Action
  • Basic - Ice scoop without handle in contact with ice. Inside bar area. **Corrected On-Site**
  • Basic - Bowl or other container with no handle used to dispense food. Rice container.. **Corrected On-Site**
  • Basic - Build-up of grease/dust/debris on hood filter above grill station.
  • 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. **Corrected On-Site**
  • Basic - Ice buildup in walk-in freezer.
  • Basic - No conspicuously located ambient air temperature thermometer in holding unit. In several RIC's. **Corrected On-Site**
  • Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
6/17/2014Routine - FoodInspection Completed - No Further Action
  • Basic - Accumulation of debris on exterior of warewashing machine.
  • Basic - Bowl or other container with no handle used to dispense food. Waitstaff using cup with no handle to dispense ice used for drinks. **Corrected On-Site**
  • Basic - Cloth used as a food-contact surface. Sushi rice. **Corrected On-Site**
  • Basic - Ice buildup in walk-in freezer.
  • Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Hush puppy station. **Corrected On-Site**
  • Basic - Soiled reach-in cooler gaskets. Multiple coolers.
2/11/2014Routine - FoodInspection Completed - No Further Action
  • Basic - Bowl or other container with no handle stored in ready to eat foods. Numerous products. **Corrected On-Site**
  • Basic - Dusty ceiling tiles and/or air conditioning vent covers. Kitchen
  • Basic - Equipment in poor repair. Servers cooler holding at 47°F.
  • Basic - Establishment using wood (other than a hard, close-grained wood) as a food-contact surface. Sushi rice bowl.
  • Basic - No handwashing sign provided at a hand sink used by food employees. Multiple handsinks.
  • High Priority - Cheese/milk/creamer/other dairy products cold held at greater than 41 degrees Fahrenheit. Sour cream holding at 47°F. in servers cooler. Corrective Action: operator placed all potentially hazardous foods into proper refrigeration.
  • High Priority - Raw animal food stored over ready-to-eat food. Multiple coolers on cookline. **Corrected On-Site**
  • High Priority - Small flying insects in mop sink area.
  • High Priority - Thermotape failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired.
  • Intermediate - Accumulation of residue in the interior of the ice machine.
6/17/2013Routine - FoodInspection Completed - No Further Action
  • Critical - Handwash sink not accessible for employee use at all times.observed handbag in hand sink Corrected On Site.
  • Critical - No conspicuously located thermometer in holding unit. missing sushi unit both
  • Critical - Observed encrusted material on can opener.
  • Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.
  • Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
  • Critical - Observed interior of microwave soiled.
8/3/2012Routine - FoodInspection Completed - No Further Action
  • Critical - Observed container of medicine improperly stored.
  • Observed food debris accumulated on kitchen floor.observed walkin freezer
  • Observed gaskets/seals on cold holding unit in poor repair.observed gaskets in disrepair
  • Critical - Working containers of food removed from original container not identified by common name.observed bulk fd container by crab cooler not llabeled
6/1/2012Routine - FoodInspection Completed - No Further Action
  • Observed a scoop with no handle stored in ice. bars
  • Observed attached equipment soiled with accumulated grease. hood
  • Critical - Observed raw animal food stored over ready-to-eat food. raw seafood over vegetables in fry station cooler
  • Waste line missing at soda gun holster. bar
12/27/2011Complaint FullInspection Completed - No Further Action
  • Observed build-up of grease on nonfood-contact surface.observed exterior ice bin Corrected On Site.
  • Critical - Observed food stored in ice used for drinks.observed orange soda in ice bin
  • Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.
  • Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.observed soiffle cup used to scoop croutons
  • Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.observed cole slaw wait area
  • Critical - Observed interior of microwave soiled. Corrected On Site.
9/16/2011Routine - FoodInspection Completed - No Further Action
  • Equipment or utensils not designed or constructed in a durable manner.observed styrofoam cooler in use for pernament storage
  • Critical - Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine. missing at outside bar location
  • Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.bar location missing test kit
  • Observed gaskets/seals on cold holding unit in poor repair.oberved gasket hang off door ice machine
  • Critical - Thermotape failed to turn black to indicate that the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface.observec heat dtrip not turning black
6/10/2011Routine - FoodInspection Completed - No Further Action
  • Critical - Hand wash sink lacking proper hand drying provisions.observed no paper towels by hws next to elevator Corrected On Site.
  • Critical - No conspicuously located thermometer in holding unit. beverage air unit r side of expo area Corrected On Site.
  • Critical - Observed encrusted material on can opener. observed by prep area
  • Observed food debris accumulated on kitchen floor. walkin freezer
  • Critical - Observed food stored on floor.observed a bag of onions on kitchen floor Corrected On Site.
  • 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.observed 2 oz souffle cup in seasoning Corrected On Site.
  • Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Corrected On Site.
  • Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.oberved duck 49f and turkey 48f in 4 dr glass beverage air unit Corrected On Site. chef moved all food to proper refridgeration
4/5/2011Routine - FoodInspection Completed - No Further Action
  • Critical. No conspicuously located thermometer in holding unit. 6 draw bx on line Corrected On Site.
  • Critical. Observed nonready-to-eat food handled by employees without the use of gloves, deli paper, scoops, tongs or other utensils. cloth used to keep humidty in food Corrected On Site.
  • 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.
  • Equipment and utensils not properly air-dried. observed utensils improperly stored in crab bucket
10/8/2010Routine - FoodInspection Completed - No Further Action
  • Critical. No conspicuously located thermometer in holding unit. 2dr wait bx under coffee station Corrected On Site.
  • Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. souffle cup in use 4dr glass cooler
  • Wet wiping cloth not stored in sanitizing solution between uses. under 50ppm Corrected On Site. over 100ppm
  • Equipment and utensils not properly air-dried.
  • Observed single-service articles improperly stored. wait area
  • Waste line missing at soda gun holster bar #2
  • Critical. Handwashing cleanser lacking at handwashing lavatory. Corrected On Site.
  • Critical. Observed unlabeled spray bottle. Corrected On Site.
  • Carbon dioxide/helium tanks not adequately secured.
5/14/2010Routine - FoodInspection Completed - No Further Action
  • Critical. Shellstock tags not maintained in chronological order correlated to the date or dates during which the shellstock were sold or served. oysters.
  • Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. chicken holding at 45 F. in saute station cooler. Corrected On Site. all potentially hazardous foods removed.
  • Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. sauce holding at 98 F. on stove. Corrected On Site. products placed on ice
  • Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. saute station holding at 45 F.
  • Critical. Observed raw animal food stored over ready-to-eat food. walkin cooler. Corrected On Site.
  • Critical. Observed raw animal food stored over cooked food. raw seafood over cooked seafood in reachin cooler on cookline
  • Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. breadcrumbs in kitchen and ice bins at bar and waitstation. Corrected On Site.
  • Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
  • Critical. Observed unlabeled spray bottle. dish area. Corrected On Site.
12/9/2009Routine - FoodInspection Completed - No Further Action
  • No Violations Were Observed
7/24/2009Food-Licensing InspectionInspection Completed - No Further Action

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