BEE'S CRAB SHACK, LLC

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed food items on steam table since 10am hot held 127-133F at 11:15am. Potatoes 127F, sausage 132F, corn and eggs 133F. Per the manager steam is in disrepair. Observed employee place boiling water in products.

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.

Intermediate - No paper towels or soap provided at handwash sink in back shed.

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink in back shed. Observed maximum temperature of 68F.

Basic - Hot holding unit not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed food items on steam table since 10am hot held 127-133F at 11:15am. Potatoes 127F, sausage 132F, corn and eggs 133F. Per the manager steam is in disrepair. Observed employee place boiling water in products.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed a case of raw shell eggs being stored next to a bag of shredded cheese. Observed the manager remove the case of eggs and placed the eggs on the bottom rack. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink by the cash register. Observed the manager place paper towels at the hand washing sink. Corrected On-Site

Basic - Ceiling tile missing in the middle of the kitchen.

Basic - Food stored on floor. Observed a case of soda syrup on the floor across from the drive thru window. Observed the manager remove the case of soda syrup from the floor. Corrected On-Site