CRABBY BILLS SEAFOOD RESTAURANT

Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hot water handle at handwashing sink in prep area turned off due to sink needing a replacement part Operator has work order in Corrective Action Taken

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Knives and scoop in pans of water on grill 129F and 130F Operator placed onto grill next to it that was on a higher setting Corrective Action Taken

Basic - Old labels stuck to food containers after cleaning. Several on clean dish rack near dish machine Operator removed from shelf to be cleaned Corrected On-Site Repeat Violation

Basic - Equipment in poor repair. Torn gasket on reach in cooler at end of cookline Operator has replacement ordered Corrective Action Taken

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Reach in freezer at end of cookline Repeat Violation

Basic - Old labels stuck to food containers after cleaning. Several on clean dish rack next to dish machine Operator removed to be cleaned Corrected On-Site

Basic - Accumulation of lime scale on the inside of the dishmachine. Operator has deliming and cleaning scheduled Corrective Action Taken

Basic - Employee personal food not properly identified and segregated from food to be served to the public. One to go containers in reach in cooler under first make table on cookline Operator discarded Corrected On-Site Repeat Violation

Basic - Food storage container/container lid cracked or broken. Several cracked pans on clean dish rack across from dish machine on prep area side Operator discarded Corrected On-Site

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Walk in freezer on outside of condenser unit

Basic - Light not functioning. One in hood over cookline

High Priority - Operating with an expired Division of Hotels and Restaurants license. Operator renewed license during inspection Corrected On-Site

Basic - Cutting board has cut marks and is no longer cleanable. Multi colored cutting boards at dry storage

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee food bag stored in reach in cooler between cooks line and dry storage rack Corrected On-Site

Basic - Old food stuck to clean dishware/utensils. A couple of containers at dry dish storage,operator moved to dish wash area Corrected On-Site

Basic - Old labels stuck to food containers after cleaning. Couple of containers at dry dish storage with old labels Corrected On-Site

Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Sanitizer bucket stored on dry storage shelf over jar of olives Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Several spices in clear container on cooks line not labeled Corrected On-Site

Basic - Cutting board has cut marks and is no longer cleanable. Cutting board on make table at cooks line

Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Sanitizer bucket stored next to sanitized plates at cooks line Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Hush puppy mix in white container not labeled Corrected On-Site

Basic - Cutting board has cut marks and is no longer cleanable. Blue cutting at dish wash area

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Water bottle stored on prep table shelf at cooks line Corrected On-Site

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1 small flying insect in kitchen by trash can

Basic - Equipment in poor repair. Microwave no handle

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. 0 ppm, 0 ppm, 50-100 ppm. Corrected On-Site

Intermediate - Hand wash supplies at prep sink in prep area.

Basic - Equipment in poor repair. Ripped gasket at low boy freezer, cookline.

Basic - Cardboard used to line food-contact shelves.

Basic - Equipment and utensils not properly air-dried - wet nesting.

Basic - Old labels stuck to food containers after cleaning.

Basic - Wiping cloth sanitizing solution stored on the floor. Corrected On-Site

High Priority - Time/temperature control for safety, commercially processed food reheating for hot holding not heated to a minimum temperature of 135 degrees Fahrenheit in all parts. Clam chowder soup 77°, reheated until reach 135° Corrective Action Taken

Intermediate - Handwash sink used for purposes other than handwashing. Using to take water for preparing food. Corrected On-Site