KATHIS KRAB SHACK

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 chlorine.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Scallops 52, beef 44, All day per operator. Voluntarily discarded. Corrective Action Taken

Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired.

Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package.

Basic - Time/temperature control for safety food thawed in an improper manner. Room temp and standing water. Transferred to walk-in cooler. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Oysters 45°F, chicken 50°F.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Chicken 48° ,shucked oysters 45°F.

Basic - Floor area(s) covered with standing water.

Basic - Single-service articles improperly stored. Paper towels on floor.

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Cutting cabbage for slaw no gloves.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Fish 53°, beef 50°, less than 4 hours per operator, Iced during inspection. Corrective Action Taken

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.

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

Intermediate - Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink. Needs quaternary test strips.

Intermediate - Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. Provided during inspection. Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. Lift it on shelf by food.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.

High Priority - - From initial inspection : High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Shrimp and fish dip dated 2-14. - From follow-up inspection 2023-03-02: Time Extended - From follow-up inspection 2023-03-10: Time Extended

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw shrimp at 73. - From follow-up inspection 2023-03-02: - From follow-up inspection 2023-03-10: Time Extended

Intermediate - - From initial inspection : Intermediate - Spray bottle containing toxic substance not labeled. - From follow-up inspection 2023-03-02: - From follow-up inspection 2023-03-10: Time Extended

Basic - - From initial inspection : Basic - Equipment and utensils rinsed after the application of the sanitizer solution. - From follow-up inspection 2023-03-02: - From follow-up inspection 2023-03-10: Time Extended

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.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Eggs over slaw. Properly stored during inspection.

High Priority - Toxic substance/chemical improperly stored. Delimer on ice machine. Properly stored during inspection. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Storing knives, Properly stored during inspection. Corrected On-Site

Basic - Cutting board has cut marks and is no longer cleanable.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Baked ziti at 122° less than 4 hours per operator. Steam table turned up. Corrective Action Taken

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.

Basic - In-use ice scoop stored on soiled surface between uses.

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

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Towels provided. Corrected On-Site

Basic - Frozen time/temperature control for safety food being slacked at room temperature is no longer frozen solid.