Crabdaddy's Seafood Bar and Grill

Observed during the course of this inspection that the facility has a fine layer of dust throughout the facility from previous construction. CA: Glynn EH instructs management to ensure that before a full reopen if the restaurant side of the facility that a deep clean of the physical facility as well as all exposed equipment/serving utensils is performed.

Observed a box with crabs, an ice cream container and a beef package being stored with ice on packaging from the cooling unit in walk in freezer at the time of this inspection. CA: Packaged food may not be stored in direct contact with ice or water to prevent contamination.

Observed women's bathroom was missing handwashing sign at the time of this inspection. CA: A sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks.

Observed scoop was being stored in panko container with handle stored directly in contact with food in the dry storage area at the time of this inspection. COS: Manager removed scoop and sent to wash. CA: Ensure scoop handles do not come in contact with food to prevent contamination.

Observed high temp dish machine not reaching proper temperature at the time of this inspection. COS: PIC placed an out of order sign on the machine. CA: Manager stated machine shall be repaired before use.

Observed TCS food items being stored past the 7 day limit at the time of this inspection. COS: Manager had staff member discard affected food. CA: Manager stated staff members shall be retrained to ensure foods are discarded in the appropriate amount of time.

Observed all shellstock tags missing the last sold date at the time of this inspection. CA: Manager stated staff shall be retrained to ensure the date is recorded on the tag when the last one has been sold.

Observed TCS foods stored in the front service area RIC above 41F at the time of this inspection. COS: Manager discarded all TCS products above 41F. CA: Manager stated the unit shall not be used until the necessary repairs have been made and the unit can hold TCS items at 41F or below.

Observed butter stored on the bar countertop from the previous night's service at the time of this inspection. COS: Manager discarded it. CA: Manager stated staff shall be retrained to ensure the butter is discarded after being above 41F for more than 4 hours.

Observed CFSM certificate not posted in public view at the time of this inspection. COS: Manager took one from the office and shall display it. CA: Manager stated they will ensure a CFSM is posted in the view of the public at all times.

Observed all food storage containers inside the WIC and RICs without a label indicating the common name of the food stored inside at the time of this inspection. CA: Manager stated staff shall be retrained to label foods with common names and date.

Observed TCS foods stored in the Main kitchen's WIC above 41F at the time of this inspection. COS: Manager discarded all TCS product above 41F. CA: Manager stated repairs have been ordered and the person shall be here today, until then they are using ice as an additional coolant on product that was delivered today.

Observed TCS product inside the RIC in the front food service area holding an item above 41F at the time of this inspection. COS: Manager discarded the TCS item. CA: Manager stated she will retrain staff to ensure product is cooled properly before being placed inside the RIC.

Observed mechanical dishwasher chemical sanitizer concentration low and the manual chemical sanitizer dispenser not working at the time of this inspection. CA: Manager stated dishes shall be washed in the 3 comp sink until a repair has been made and sanitizer buckets shall be made manually until the company has been there to service the dispenser.

Observed mechanical dishwasher chemical sanitizer concentration too low at the time of this inspection. CA: Facility will prime the dishwasher before each use and has scheduled a repair.

Observed sauce cups in seasoning containers being used as scoops at the time of this inspection. CA: Use scoops with handles and ensure the handles do not come into contact with food to prevent contamination.

Observed during the course of this inspection that in multiple areas of the facility plates and utensils were being stored in ways that did not prevent vertical contamination as in covered/inverted. CA: Management stated that they will adjust procedures to ensure all utensils are stored in a way that protects from vertical contaminations