Mr And Mrs Crab

Basic – Employee beverage container on a food preparation table or over/next to clean equipment/utensils.n Observed 2 employee drinks stored over chopped plant food. The drinks were moved to the bottom shelf. Corrected On-Site

Basic – Exterior door has a gap at the threshold that opens to the outside.n Observed gaps at the bottom of the exit door by the restrooms.

High Priority – Raw animal food stored over or with unwashed produce.n Observed cracked and whole shell eggs stored overhead unprepared carrots in the walk-in cooler. All eggs were discarded by the staffs choice. Corrected On-Site

High Priority – Shell eggs in use or stored with cracks or broken shells. See stop sale.n Observed 6 each shell eggs with cracked shells in the walk-in cooler. These were discarded.

High Priority – Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. n Observed Spicey wash at the batter station lacking a time mark or time frame. This will be added to the time frame list in the kitchen. It is on the time as a public health control form. Corrected On-Site

Intermediate – No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/n Observed 4 cook staff in the kitchen, no Certified Food Manager on site. Celina came in during the inspection. Corrected On-Site