CAJUN CRAB

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cold hold- raw shrimp 46F, raw chicken 51F ( 11:00-3:29).

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cold hold- raw shrimp 46F, raw chicken 51F ( 11:00-3:29). See stop sale.

Intermediate - Clam/mussel/oyster tags not marked with last date served. Repeat Violation

Intermediate - Handwash sink not accessible for employee use at all times next to prep sink. sink blocked with multiple cases of margarine and oil jugs. Employee began moving jugs from sink. Corrective Action Taken

Intermediate - Handwash sink used for purposes other than handwashing in ware wash location. Dishes stored in sink. Employee removed dishes from sink. Corrected On-Site Repeat Violation

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in ware wash location. Employee stocked paper towels at sink. Corrected On-Site

Intermediate - Non-pitting surface rust on food-contact equipment. Ice machine in ware wash location has rust from screw on interior wall.

Basic - Food not stored at least 6 inches off of the floor. Case of shrimp stored on speed rack tray on floor in walk in freezer.

Basic - In-use ice scoop stored on soiled surface between uses. Ice scoop stored on top of ice machine in back of kitchen near walk in cooler.

Basic - In-use tongs stored on equipment door handle between uses. Tongs stored on oven handles. Repeat Violation

Basic - Multiple Soiled dry wiping cloths in use on cook line, prep tables and make bars.

Basic - Thawed portions of ready-to-eat, time/temperature control for safety food rose above 41 degrees Fahrenheit while being thawed under running water. Thawing- raw shrimp 45F (2:00-3:30). Employee placed shrimp in walk in cooler. Corrective Action Taken

Basic - Time/temperature control for safety food thawed in an improper manner. Raw shrimp thawing in standing water 45F.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature: observed raw shelled eggs on shelf over raw oysters which were over cooked crab legs in the walk-in cooler. Owner/Operator had employee swap the eggs and crab legs. Also, raw vacuum packed grouper in a pan sitting on a box of grits in the walk-in cooler.o/o moved the fish to a lower shelf. Corrected On-Site

Intermediate - Clam/mussel/oyster tags not marked with last date served: observed the establishment has only sold three case in the last 90 days and the tags have not been dated. Explained the proper procedure to the Owner/Operator.

Basic - Carbon dioxide/helium tanks not adequately secured: observed three CO2 were not chained to prevent them from falling. Owner/Operator chained them up. Corrected On-Site

Basic - Current Hotel and Restaurant license not displayed: establishment's license is current as Owner/Operator was able to pull it up on her phone. However, it is not properly displayed in the establishment.

Basic - Exterior door has a gap at the threshold that opens to the outside: observed the back door to the establishment has gaps along the bottom and sided. Additionally, the front door door has a gap at the bottom.

Basic - Food stored on floor: observed boxes of cooking oil sitting on floor in kitchen. Owner/Operator had an employee move the containers to an area where they are not sitting on the floor. Corrected On-Site

Basic - In-use knife/knives stored in cracks between pieces of equipment: observed a knife between the small make-line and a prep table. Owner/Operator removed the knife. Corrected On-Site Repeat Violation

Basic - In-use tongs stored on equipment door handle between uses: observed pair of tongs on oven door handle. Educated the employee on proper placement of tongs and reason for doing so. Tongs were taken to the dish area to be cleaned. Corrected On-Site Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing: observed both hand-wash sinks in the kitchen have items stored in them. Employee removed during inspection. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food: observed the tempura batter has a plastic container without a handle being used as a scoop. Manager removed during the inspection. Corrected On-Site

Basic - In-use knife/knives stored in cracks between pieces of equipment: observed two knives between the make-line and table. Employee removed during the inspection. Corrected On-Site

Basic - In-use tongs stored on equipment door handle between uses: observed three sets of tongs on the oven door handle. Employee removed during inspection. Corrected On-Site

High Priority - Operating with an expired Division of Hotels and Restaurants license: Licensed expired on June 1, 2024.

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged: Container of raw chicken sitting on top of a pan of raw beef in the walk-in freezer. Employee moved. Corrected On-Site