Bayou Bills Crab House P C Bch Degrades its Sanitary Rating
Front Beach Rd
Panama City, FL 32413
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Front Beach Rd
Panama City, FL 32413
Basic - Fan cover in walk-in cooler/freezer has accumulation of dust or debris.
Basic - Food stored on floor. Post mix on the dry storage floor. **Corrected On-Site**
Basic - Silverware/utensils stored upright with the food-contact surface up.
Basic - Single-service articles improperly stored. Observed cups on the dry storage floor.
Basic - Walk-in cooler and/or walk-in freezer shelves soiled with encrusted food debris.
Basic - Working containers of food removed from original container not identified by common name.season and squeeze bottle on the cook line. **Corrected On-Site**
Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
Intermediate - Employee used handwash sink as a dump sink, next to walk in cooler has ice ice inside the hand sink.
Intermediate - Handwash sink used for purposes other than handwashing. Observed a plastic jug inside the hand sink next to dish machine,
Basic - No handwashing sign provided at a hand sink used by food employees, next to dish machine.
Basic - Bowl or other container with no handle used to dispense food. Souffl cup in blacken spice container on cookline
Basic - Drain cover(s) missing. Next to smoker
Basic - Food not stored at least 6 inches off of the floor. Case of fries in walk-in freezer
Basic - Gaskets with slimy/mold-like build-up.
Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. side of kitchen
Basic - No handwashing sign provided at a hand sink used by food employees. Dish washer area
Basic - Oyster/clam/mussel/crab or other shells purchased from a supplier reused to serve food. Crab shells
Basic - Reach-in cooler gasket torn/in disrepair.
Basic - Single-service articles not stored at least 6 inches above the floor. Dry storage room
Basic - Walk-in cooler shelves with rust that has pitted the surface.
Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles. Waitress station
Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Tall 2 door cooler across from fryers
Basic - Clean pans not stored inverted or in a protected manner next to dry storage area,
Basic - Gaskets/seals on holding unit in poor repair next to office and on the cook line reach in coolers.
High Priority - Hot water takes too long to reach handwash sink resulting in employees using only cold water to wash their hands.
High Priority - Vacuum breaker missing at hose bibb next to dishwashing area.
Intermediate - Accumulation of encrusted food debris on/around mixer head. **Corrected On-Site**
Intermediate - Encrusted material on can opener blade. **Corrected On-Site**
Intermediate - Hot water not provided/shut off at employee handwash sink next to office.
Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Case of oysters on the floor,
Basic - Covered waste receptacle not provided in women's bathroom.
Basic - No conspicuously located ambient air temperature thermometer in holding unit.
Basic - Soiled reach-in cooler gaskets on the cook line.
Basic - Stored food not covered in reach in freezer on the cook line.
Basic - Stored food not covered in reach-in cooler on the cook line
Basic - Working containers of food removed from original container not identified by common name.sugar in the waitress station .
Intermediate - Hot water not provided/shut off at employee handwash sink ,throughout the kitchen
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink, in dining waitress station.
Basic - Bowl or other container with no handle used to dispense food. Souffl Cups used to dispense rib rub.
Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Fries in walk-in freezer. Shrimp and chicken walk-in cooler.
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.
Basic - Food not stored at least 6 inches off of the floor. Ketchup packets in dry storage.
Basic - Gaskets/seals on holding unit in poor repair. Reach-in freezer next to hand sink.
Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Hood light shield over fryer and walk-in freezer.**Corrected On-Site**
Basic - Oyster/clam/mussel/crab or other shells purchased from a supplier reused to serve food.
Basic - Silverware/utensils stored upright with the food-contact surface up. At waitress station.
Basic - Single-service articles not stored at least 6 inches above the floor. Food buckets. **Corrected On-Site**
Basic - Waste line passing through ice storage bin. Bar.
Basic - Working containers of food removed from original container not identified by common name. Sugar at waitress station.
Intermediate - Clam/mussel/oyster tags not marked with last date served.
Intermediate - Establishment not maintaining clam/mussel/oyster tags for 90 days.
Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Pasta , rice , soups .
Critical - Observed food being cooled by nonapproved method.
Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Roast
Critical - Observed food stored on floor. Cases of oysters in walk in cooler and jug of oil on kitchen floor.
Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. Diced onions
In-use utensil not stored with handle above the top of potentially hazardous food and the container. Batter
Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. milk
Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. rice and pasta
Critical - Observed improper horizontal separation of raw animal foods and ready-to-eat foods. raw beef over fresh vegetables
Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. chicken stored above pork in walk in cooler
Critical - Observed cases of seafood not at least 6 inches off the floor.
Critical - Observed uncovered corn in walk in freezer.
Critical - Observed buildup of slime in the interior of ice machine. bar area
Critical - Observed encrusted material on can opener.
Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening, milk. Repeat Violation.
Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Crab cake at 45 degrees fahrenheit in reachin cooler next to oven.
Critical - Observed food stored on floor, case of fries cookline.
Critical - Observed food stored on floor, shrimp/crab walkin freezer. Repeat Violation.
Critical - Observed food stored on floor, oysters walkin cooler.
Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Employee handling steamed crab legs.
Critical - Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food, bracelet.
Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Employee used cellphone then proceeded to food preparation. Corrected On Site.
Critical - Observed employee wiped hands on clothes/apron after handling food.
Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.Corrected On Site.
Observed employee with no hair restraint.
Critical - Observed interior of reach-in cooler soiled with accumulation of water across from steamers.
Critical - Cold water not provided/shut off at employee handwash sink, bar sink.
Critical - Hot water not provided/shut off at employee hand wash sink, bar sink. Repeat Violation.
Critical - Observed handwash sink used for purposes other than handwashing, poured out pan of liquid, breading station.Repeat Violation.
Critical - Observed handsink not clean next to 3 compartment sink area.
Critical - Hand wash sink lacking proper hand drying provisions, employee restroom.
Critical - Observed sanitizing solution exceeding the maximum concentration allowed. Towels cookline chlorine at 200+.
Critical - Observed employees provided in-house training not performing their work duties in a manner consistent with the Food Code requirements, handwashing procedures.
Critical - Observed employees provided in-house training not performing their work duties in a manner consistent with the Food Code requirements, barehand contact.
No Violations Were Observed
Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. creams and Butter milk
Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. seafood dip mixture
Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. ribs
Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. seafood mixture, walkin
Critical - Observed jug of oil stored on floor.
Critical - Observed cases of oysters stored on floor in walkin cooler.
Critical - Observed case of pasta stored on floor in dry storage
Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. spices Repeat Violation.6/21/11
Critical - Observed hand wash sink used for purpose other than washing hands. food in sink
Critical - Observed hand wash sink used for purpose other than washing hands. making bleach buckets
Critical - Observed employee wipe gloved hand on towel and return to foid prep without washing hands and changing gloves.
Observed reach in freezer door in poor repair
Wet wiping cloth not stored in sanitizing solution between uses.
Critical - Observed buildup of slime in the interior of ice machine in bar area .
Critical - Observed encrusted material on can opener.
Critical - Observed buildup of soiled material on racks in the reach-in cooler.
Observed build-up of mold-like substance on surface of drink machine.
Critical - Cold water not provided/shut off at employee handwash sink. bar
Critical - Hot water not provided/shut off at employee hand wash sink. bar
Critical - Observed sanitizing solution exceeding the maximum concentration allowed. above 400ppm.
Critical - Violation: 12A-02-1Observed hand wash sink used for purpose other than washing hands. cutting board in sink in bar area .
Critical - Violation: 22-20-1Observed buildup of slime in the interior of ice machine. bar area
Critical - Violation: 22-24-1Observed buildup of slime on soda dispensing nozzles. bar
Violation: 23-04-1Observed build-up of mold-like substance on surface of drink machine
Critical - Violation: 32-15-1No handwashing sign provided at a handsink used by food employees.
Critical - Violation: 32-15-1No handwashing sign provided at a handsink used by food employees. bar
Critical - Violation: 32-16-1Hand wash sink lacking proper hand drying provisions.
Critical - Violation: 32-16-1Hand wash sink lacking proper hand drying provisions. bar
Critical - Violation: 41A-08-1Observed toxic item stored by utensils.
Critical - Violation: 53B-08-1No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. This violation must be corrected by : 6/20/11.
Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. milk
Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. crab dip,made 4/18/10.
Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods. raw shrimp over potatoes and corn
Critical - Observed jugs of oil stored on floor.
Critical - Observed uncovered shrimp and fish in walkin cooler Repeat Violation.
Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.spice
Critical - Observed hand wash sink used for purpose other than washing hands. bucket in sink in kitchen
Critical - Observed hand wash sink used for purpose other than washing hands. cutting board in sink in bar area
Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
Wet wiping cloth not stored in sanitizing solution between uses.
Critical - Observed interior of microwave soiled with old food debris
Critical - Observed buildup of slime in the interior of ice machine. bar area
Critical - Observed buildup of slime on soda dispensing nozzles. bar
Observed build-up of mold-like substance on surface of drink machine
Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
Observed single-service items stored on floor. cups, napkins
Critical - No handwashing sign provided at a handsink used by food employees.
Critical - No handwashing sign provided at a handsink used by food employees. bar
Critical - Hand wash sink lacking proper hand drying provisions.
Critical - Hand wash sink lacking proper hand drying provisions. bar
Critical - Observed toxic item stored by utensils.
Carbon dioxide/helium tanks not adequately secured.
Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation. Corrected On Site.
Critical - No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. This violation must be corrected by : 6/20/11.
Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. shucked oysters
Critical - Observed uncovered food in holding unit/dry storage area.shrimp , fish, and scallops.
Clean plates not stored protected.
Critical - Observed training certifications expired
Violation: 10-04-1In-use utensil for nonpotentially hazardous food not stored in a clean, protected location.Ice scoop on top of the ice machine.
Violation: 25-06-1Observed single-service articles stored without protection from contamination.Observed boxes of straws not individualy wrapped.
Critical - Violation: 41A-04-1Observed toxic item on premise that is not required for the operation of establishment.Observed a spray container of raid in the bar area.
Critical - Covered waste receptacle not provided in women's bathroom by the bar.
Critical - Covered waste receptacle not provided in women's bathroom.
Critical - Handwashing cleanser lacking at handwashing lavatory in the waitress station in the lobby.
In-use utensil for nonpotentially hazardous food not stored in a clean, protected location.Observed the ice scoop on top of the ice machine. Repeat Violation.
Critical - No handwashing sign provided at a handsink used by food employees in the men's restroom.
Critical - No handwashing sign provided at a handsink used by food employees in the waitress station in the lobby.
Observed cutting board grooved/pitted and no longer cleanable on the cook line.
Observed dusty air conditioning vent covers in the kitchen area.
Critical - Observed potentially hazardous food thawed in standing water.Observed cod fish and shrimps and tuna inside the sink of water.Corrected On Site.
Observed single-service articles stored without protection from contamination.Observed straws at the bar not wrapped. Repeat Violation.
Critical - Vacuum breaker mising at hose bibb by stockroom.
Wet wiping cloth not stored in sanitizing solution between uses in the kitchen on the cook line.
Carbon dioxide/helium tanks not adequately secured.
In-use utensil for nonpotentially hazardous food not stored in a clean, protected location.Ice scoop on top of the ice machine.
No copy of latest inspection report.
Critical - Observed buildup of slime on soda dispensing nozzles in the waitress station.
Critical - Observed buildup of soiled material on mixer head.
Critical - Observed encrusted material on can opener.
Critical - Observed expired Food Manager Certification. This violation must be corrected by : 5-19-09.
Observed gaskets/seals on cold holding unit in poor repair next to the walkin cooler.
Critical - Observed handwash sink used for purposes other than handwashing by the walkin cooler has fries inside the sink.
Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.Observed a cup inside the container of sugar.
Observed single-service articles stored without protection from contamination.Observed boxes of straws not individualy wrapped.
Critical - Observed toxic item on premise that is not required for the operation of establishment.Observed a spray container of raid in the bar area.
Critical - Working containers of food removed from original container not identified by common name.Sugar not labeled.
Carbon dioxide/helium tanks not adequately secured in stockroom.
Carbon dioxide/helium tanks not adequately secured in the bar area.
Critical - Electrical outlet missing cover plate. For reporting purposes only.
Critical - Hand wash sink lacking proper hand drying provisions at handwash sink by walkin cooler.
Critical - No handwashing sign provided at a handsink used by food employees by the backdoor.
Critical - No handwashing sign provided at a handsink used by food employees by the mixer.
Critical - No handwashing sign provided at a handsink used by food employees by the walkin cooler.
Critical - No handwashing sign provided at a handsink used by food employees in the mens restrooms.
Critical - Observed buildup of slime on soda dispensing nozzles waitress station.
Critical - Observed buildup of soiled material on mixer head.
Critical - Observed live flies in kitchen by the dishwash area.
Observed single-service items stored on floor cups,plates,napkin in the stockroom .
Observed single-service items stored on floor liquid oil.
Observed single-service items stored on floor mayo.
Critical - Outer openings of establishment cannot be properly sealed when not in operation front door.
Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
Critical - Vacuum breaker mising at hose bibb by the dishwash area.
Critical - Working containers of food removed from original container not identified by common name.