Oyster Bay Crabhouse Inc, 65 Dunlawton Ave, Port Orange, FL - Restaurant inspection findings and violations
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Inspection findings | Inspection Date | Type | Disposition |
|---|
- No Violations Were Observed
|
6/12/2012 | Routine - Food | Call Back - Complied |
- Critical - Hand wash sink lacking proper hand drying provisions. Bar. Corrected On Site.
- Critical - License expired within 30 days after expiration date.
- Critical - Manager lacking proof of Food Manager Certification.
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink. Bar.
- Critical - No oyster warning sign with required language provided.
- Critical - No proof of required employee training provided. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
- Critical - Observed a dented can of green beans. Dry storage room.
- Critical - Observed accumulation of debris in warewashing machine and associated equipment.
- Observed build-up of grease on hood filters.
- Critical - Observed employee drinking from an open beverage container in a food preparation or other restricted area.
- Observed food debris accumulated on kitchen floor. Dry storage room.
- Critical - Observed food residue on storage containers. Molasses.
- Critical - Observed handwash sink used for purposes other than handwashing by dish machine.
- Critical - Portable fire extinguisher not properly mounted at least 4 inches off the floor and the top no higher than 5 feet off the floor. For reporting purposes only.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical - Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
- Critical - Vacuum breaker mising at hose bibb. Mopsink outside.
- Wet mop not hung to dry.
|
4/12/2012 | Routine - Food | Warning Issued |
- Critical - No handwashing sign provided at a handsink used by food employees. Bar, cookline and dish room.
- Critical - No proof of required employee training provided.
- Critical - No thermometer provided to measure temperature of food product.
|
1/11/2012 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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