LA Crab Shack Mesa

Violations (1)

• 22CriticalCorrected on site

  Proper Cold Holding Temperatures

  PRIORITY VIOLATION-3-501.16(A)(2) and (B) - Priority: Time/Temperature Control for Safety Food, Cold Holding. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you.https://www.maricopa.gov/4576/AMC-Toolbox---Cold-Holding. Addl Notes: Observed clams, lobster, crayfish, & shrimp with temperatures of 58 to 67*F in a reach-in cooler at time of inspection. Per cook, all items were placed in the fridge the day prior to inspection. All TCS foods improperly cold held were discarded by PIC at time of inspection. Observed ambient temperature of the reach-in cooler at 69*F with a min/max thermometer at time of inspection. Person in charge (PIC) stated they would discontinue utilizing the reach-in cooler until it is able to keep TCS food items at 41*F or below. Observed establishment with a working walk-in cooler, walk-in freezer, reach-in coolers/freezers, and prep table that are able to keep food items at 41*F or below at time of inspection. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. Eggs not treated to destroy Salmonellae can be stored in equipment that maintains an ambient air temperature of 45°F or below. Corrective Action: Corrected at time of inspection.

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