Red Crab House

2-2D: .06(2)(o)Observed metal pan in the hand sink by the seasoning and the by the boil stations. A handwashing sink shall be maintained so that it is accessible at all times for employee use. (Pf) Corrective Actions: Metal pan removed.

14A: .04(4)(k)Observed utensils for picking up raw fish, cooked chicken wings and various items stored in the container with the food in such a way where the tong utensil where it is grabbed by the workers hand is stored in the food. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: 1. in the food with their handles above the top of the food and the container; 2. in running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes; 3. in a clean, dry container; or 4. in a container of water if the water is maintained at a temperature of at least 135°F (57°C) and the container is cleaned at the required frequency. (C) Corrective Actions: Food inspected for contamination, tongs removed.

17D: .07(4)(b)Observed employee food stored above customer items in the walk in freezer. Observed employee jacket above customer items in dry storage area. Areas designated for employees to eat, drink, and use tobacco shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination. (C) Corrective Actions: Employee items moved.