HUNGRY CRAB

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed cooks on the line wearing gloves, changed to another pair of gloves with out washing hands. Recommend hand washing training.

High Priority - Raw animal food stored over or with unwashed produce. Observed raw shell eggs stored above cans of pineapple juice and Chinese cabbage stored inside walk in cooler.

High Priority - Toxic substance/chemical improperly stored. Observed grill and fryer cleaner stored with bottle of lemon juice stored on the cook line. Clorox wipes stored with tooth picks stored on the shelve in the expo line. Corrected On-Site

Intermediate - Establishment not maintaining clam/mussel/oyster tags for 90 days. Observed only one oyster tag kept in kitchen, spoke to Manager on the importance of all tags kept for 90 days.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed white cutting board soiled has black discoloration on the surface located on the cook line.

Intermediate - Handwash sink not accessible for employee use at all times. Observed prep table tempru batter stored in front of hand wash sink located on the cook line.

Intermediate - Handwash sink used for purposes other than handwashing. Observed scrubbing pads stored in the hand wash sink located on the cook line.

Basic - Buildup of food debris/soil residue on equipment door handles. Observed old food debris dried on the handles throughout reach in coolers.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed two vents has terrible dust accumulation on the surface located in the dish machine area.

Basic - Floor not cleaned when the least amount of food is exposed. Observed greasy floors on the cook line behind the fryers.

Basic - Floor soiled/has accumulation of debris. Observed floors throughout kitchen greasy old food debris left on the floor tiles.

Basic - In-use tongs stored on equipment door handle between uses. Observed two pair of tongs hanging on the fryer doors located on the cook line.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed all fryers has terrible grease accumulation on the back panel of the fryers, located on the cook line.

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Observed protein shake stored in reach in cooler with dressing.

Basic - Stored food not covered. Observed crab legs, shrimp, chicken wings uncovered stored inside walk in cooler.

High Priority - Container of medicine improperly stored. Observed bottom of Tylenol stored on the counter cook line. Operator discarded immediately. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Checked temperature of crab legs 47°f stored inside reach in cooler on top panel cook line less than 4 hours recommend to placed ice to proper chill the seafood, every day.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed white cutting boards soiled has red discoloration left on the surface on cook line.

Intermediate - Handwash sink not accessible for employee use at all times. Observed table stored in front of hand wash sink located on the cook line.

Basic - Buildup of food debris/soil residue on equipment door handles. Observed food and old debris on the door handles on the cook line.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed water bottles stored throughout the kitchen. also on the cook line.

Basic - Reach-in cooler shelves with rust that has pitted the surface. Observed rusty storage shelves inside reach in cooler.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken tenders stored above seafood ( red snapper inside walk in cooler. Corrected On-Site Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Checked red snapper 67°f stored inside walk in cooler per Manager prepared marinated today, immediately placed in ice bath stored less than 4 hours rechecked temperature 40°f Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed white cutting boards hanging soiled has red stains left on the surface.

Intermediate - Spray bottle containing toxic substance not labeled. Observed bottle with sanitizer inside not labeled back prep kitchen. Corrected On-Site

Intermediate - Toxic substance/chemical on premise that is not required for the operation of establishment. Observed can of WD40 spray stored next to lemon pepper seasoning on the dry storage shelve. Corrected On-Site

Basic - Ceiling tile missing. Observed missing tiles above bag in the boxes for soda machine.

Basic - Employee eating in a food preparation or other restricted area. Observed bottle of water stored on the cook line Manager removed. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed back pack stored on boxes in the back hallway. Corrected On-Site

Basic - Floor soiled/has accumulation of debris. Observed old food meat, seafood on floor tile in the back prep kitchen.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed terrible ice buildup on the floor and storage shelves inside walk in freezer. Repeat Violation

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed spoon stored in standing water

Basic - Light shield damaged/in disrepair. Observed broken light shield in the walk in freezer.

Basic - Working containers of food removed from original container not identified by common name. Sugar container not labeled on the storage shelves in the dish machine area.

High Priority - Raw animal food stored over or with unwashed produce. Observed raw seafood (catfish stored above raw broccoli inside walk in cooler. Manager moved the raw vegetables at time of inspection. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Checked temperature of lobster 50°f stored inside walk in cooler per Manager unthaw 1hr less than 4 hours recommend Manager to quick chill product using ice bath.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Checked temperature of corn on the cob 131°f stored in the steamer, explained to Manager hot holding temperature must maintain 135°f.

High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Checked chlorine sanitizer 200 ppm very toxic spoke to Manager to dilute the sanitizer concentration 100 ppm. Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed Cole slaw not date marked stored inside reach in cooler.

Intermediate - Spray bottle containing toxic substance not labeled. Observed unlabeled spray bottle stored in the dish machine area, pink liquid per Manager sanitizer. Repeat Violation

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed door panel of the ice machine has terrible mold like growth on the surface. Employee cleaned at time of inspection. Corrected On-Site Repeat Violation

Basic - Frozen time/temperature control for safety food being slacked at room temperature is no longer frozen solid. Observed raw oysters unthawing in standing water, must have water continue to be running while unthawing.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup on the storage shelves and floors inside walk in freezer.

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Observed no ambient thermometer for reach in cooler located cook line (fry station)

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed white and gravy cutting board very soiled stored on storage shelves in the dishmachine room. Manager discarded. Corrected On-Site - From follow-up inspection 2024-11-12: Cutting boards are on order per owner / operator. Time Extended

High Priority - Raw animal food stored in same container as ready-to-eat food. - raw shrimp over cooked shell eggs Corrected On-Site

High Priority - Raw animal food stored over or with unwashed produce. - raw oysters over tomatoes and cabbage Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. - marinara (118f-122f - Hot Holding). Manager turned warmer up

Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.

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

Intermediate - Establishment conducts non-continuous cooking of raw animal foods without written procedures approved by the division. - chicken wings - crabs

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. - emailed to operator

Intermediate - No tag on/for original container of raw, in-shell clams/mussels/oysters. - manager later found in bucket with other tags

Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions. - ice machine water filters dated 7/27/2022

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. - small amount residue build up on white parts

Basic - Accumulation of debris on dish racks

Basic - Accumulation of lime scale on the inside of the dishmachine.

Basic - Bowl or other container with no handle used to dispense food. - bulk sugar - bulk rice - bulk spices

Basic - Ceiling tile missing. - above bag in box syrup

Basic - Covered waste receptacle not provided in women's bathroom. - employee restroom - customer restroom

Basic - Fly sticky tape hanging over food/food preparation area/food-contact equipment. - over food expo station Corrected On-Site

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. - bulk spices

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - walk in cooler fans dusty - hood filters - bottom half of walk in freezer door

Basic - Open dumpster lid.

Basic - Standing water in bottom of reach-in-cooler. - keg cooler

Basic - Time/temperature control for safety food thawed in an improper manner. - chicken in standing water .

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food.Open package of shrimp stored over hush puppies in upright freezer.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.Open package of chicken stored over fish in walk in cooler. Corrected On-Site

High Priority - Toxic substance/chemical improperly stored.Cough medication at cooks line. Corrected On-Site

High Priority - Vacuum breaker is not at correct location at mop sink faucet or on fitting/splitter added to mop sink faucet.

Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. Repeat Violation

Intermediate - Clams,mussels and oyster tags not marked with last date served. Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing.Spoons in handwash sink Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled.Bleach in kitchen. Corrected On-Site

Intermediate - Torn packages/bags of food exposing the contents to contamination. Flour in dry storage area.

Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions. Water filters in kitchen.

Basic - Clams/mussels/oysters removed from original container .

Basic - Covered waste receptacle not provided in unisex bathroom.

Basic - Employee beverage container on a food preparation table .

Basic - Ice buildup in walk-in freezer. Repeat Violation

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container.Seasoning in storage area. Repeat Violation

Basic - Insect control device installed over food preparation area.Throughout the kitchen.

Basic - No handwashing sign provided at a hand sink used by food employees.Back line area.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Top back of fryer cabinets has a grease build up.Vents are soiled by ice machine area.

Basic - Stored food not covered.Corn in walk in cooler. Repeat Violation

Basic - Unwashed lemons stored over ready to eat carrots in walk in cooler..

High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee touch face while wearing gloves did not wash hands placed new gloves on at time of inspection.

High Priority - Metal stem-type thermometer soiled. Observed probe thermometer soiled, Manager removed from shelve in kitchen. Manager given alcohol swab to clean thermometer Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken wings stored over box of lettuce and tomatoes inside walk in cooler. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Checked temperature cooked wings 62°f stored inside reach in cooler less than 4 hours per Manager left out room temperature recommend to quick chill product. Rechecked temperature 40°f Corrective Action Taken Repeat Violation

High Priority - Toxic substance/chemical improperly stored. Observed can of WD40 stored on the storage shelve on the cook line. Manager moved at time of inspection Corrected On-Site

Intermediate - Certified food manager unable to answer basic Food Code questions pertaining to safe operation of establishment. Manager not able to answer basic questions on food safety.

Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. Operator not keeping oyster tags in chronological order

Intermediate - Clams/mussels/oysters tag removed from original container prior to container being emptied. Observed oyster tag removed from original container prior to being finished.

Basic - Exterior door has a gap at the threshold that opens to the outside. Observed gap at the back door light showing.

Basic - Floor soiled/has accumulation of debris. Observed grease accumulation on the floor behind fryers on cook line.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed large build of ice on the floor and on the ceiling inside walk in freezer.

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed scoop laying inside seasoning containers stored on the shelves. Corrected On-Site

Basic - No copy of latest inspection report available. Manager called Allen email copy to his cell phone. Corrected On-Site

Basic - Stored food not covered Observed crab legs uncovered inside walk in freezer Corrected On-Site

Basic - - From initial inspection : Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed terrible ice build up on the shelves in the walk in freezer. - From follow-up inspection 2023-01-09: Checked ice build up on the shelves in the walk in cooler , have not been removed at time of callback inspection. Time Extended

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand sink by three compartment sink

Basic - Exterior door has a gap at the threshold that opens to the outside. Back exit door in kitchen and side exit door in dining roon

Basic - No handwashing sign provided at a hand sink used by food employees. Bar area and three compartment sink area Corrected On-Site