J&C CRAB SEAFOOD RESTAURANT Inspection – March 19, 2024

High Priority 1

#4High Priority08A-20-5

High Priority – Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken over raw oysters at Make Table. Operator switched the food items. **Corrected On-Site**

Corrected On-Site

Intermediate 4

#5Intermediate02C-03-5

Intermediate – Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Observed dairy creamer at bar. Operator date marked the food item. **Corrected On-Site**

Corrected On-Site

#6Intermediate16-37-1

Intermediate – No chlorine chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.

#7Intermediate53B-14-5

Intermediate – Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

#8Intermediate27-16-5

Intermediate – Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed hot side handle inoperable at ware washing area handwash sink.

Basic 3

#1Basic23-03-4

Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed black like substance underneath on the exterior of soda nozzles.

#2Basic29-08-4

Basic – Plumbing system in disrepair. Observed hot side handle inoperable at ware washing area handwash sink.

#3Basic14-17-4

Basic – Walk-in cooler/freezer shelves with rust that has pitted the surface.

Florida Food Watch