WATERFRONT CRAB SHACK

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours: - boiled potatoes placed in walk-in cooler at approximately 11:45 A.M. temping at 76° F. Kitchen Manager reheated to an internal temperature of at least 165° F. Corrective Action Taken

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food: - raw redfish, mahi, and cobia in low-boy reach-in cooler over sautéed green peppers, crawfish meat, garlic, cut sausage links, bacon bits, cooked chicken pieces. Kitchen Manager swapped the products in the drawers for proper storage. Corrected On-Site

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb: - two spigots beside mop sink do not have backflow preventers on them.

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection: - boiled potatoes placed in deep plastic container, covered, and placed in walk-in cooler. After 3.25 hours temped at 76° F. Kitchen Manager reheated to an internal temperature of at least 165° F. Inspector explained about placing in smaller portions and/or leaving uncovered until the internal temperatures reaches at least 41° F.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime: - right soda gun at bar dirty.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Hot hold- French fries 126F, hush puppies 106F ( 1:55-2:25 ). Cook discarded food at time of temperature check. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Bar mats at bar counter soiled. Can opener soiled. Repeat Violation

Intermediate - Handwash sink not accessible for employee use at all times. Sink blocked with bucket near dish area.

Intermediate - Handwash sink used for purposes other than handwashing. Sanitizer bucket stored in sink at bar area.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Purse/bag on can goods in storage outside near upright freezer.

Basic - Exterior door has a gap at the threshold that opens to the outside.

Basic - Floor tiles missing and/or in disrepair.

Basic - Food stored on floor. Chicken stored on floor in walk in freezer. Repeat Violation

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers.

Basic - Reach-in upright freezer soiled at bottom on the interior.

Basic - Stored food not covered. In upright glass cooler prepared salads and Cole slaw not covered. Crab Rangoon and hush puppies stored in upright freezer uncovered. Crab legs in walk in freezer uncovered. Cooked and portioned clams, muscle stored in. Netting in upright freezer un covered. Repeat Violation

Basic - Vents are missing in multiple locations on ac hood pipes.

Basic - Wall soiled with accumulated grease, food debris, and/or dust.

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. - tested to 0ppm. Employee changed out the container that was empty and primed the dish machine. Retested to 100ppm. Corrected On-Site

Basic - Food stored on floor. - Camaro container of boiled potatoes sitting on the floor in the walk-in cooler. Manager had employee place on shelf.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - left soda gun behind bar dirty. Employee cleaned during inspection. Corrected On-Site