THE JUICY CRAB

Violations (7)

• 03A-02-5Critical

  Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked corn (60F - Cold Holding) being held at room temperature for service for 1 hour, Operator moved to reach in cooler

  High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked corn (60F - Cold Holding) being held at room temperature for service for 1 hour, Operator moved to reach in cooler **Corrective Action Taken**

  High Priority

• 12A-12-4CriticalCorrected on site

  Employee switched from working with raw food to ready-to-eat food without washing hands.

  High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Observed employee handle raw shrimp then proceed to handle cooked corn to boil without removing gloves and washing hands. Instructed employee to remove gloves, wash hands, heat corn to 145F **Corrected On-Site**

  High Priority

• 03B-01-6CriticalCorrected on site

  Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. cooked potatoes (100F-120F - Hot Holding) being held at room temperature for 1 hour for service. Employee reheated to 165F

  High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. cooked potatoes (100F-120F - Hot Holding) being held at room temperature for 1 hour for service. Employee reheated to 165F **Corrected On-Site**

  High Priority

• 35B-08-4

  Fly sticky tape hanging over food/food preparation area/food-contact equipment.

  Basic - Fly sticky tape hanging over food/food preparation area/food-contact equipment.

  Basic

• 16-37-1

  No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Operator unable to provide chlorine/sink and surface test kits

  Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Operator unable to provide chlorine/sink and surface test kits

  Intermediate

• 29-49-6Repeat

  Standing water in bottom of reach-in-cooler.

  Basic - Standing water in bottom of reach-in-cooler. Observed at cook line flip top cooler **Repeat Violation**

  Basic

• 53A-04-6

  Food service manager not certified within 30 days of employment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/

  Intermediate - Food service manager not certified within 30 days of employment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/

  Intermediate