CRAFTY CRAB

Food placed in soiled container/equipment. -

High Priority - Food placed in soiled container/equipment. -Observed garlic butter, and marinara sauce stored in soiled 3 compartment crockpot with food debris and build up. **Warning**

High Priority

Raw animal food stored over or with unwashed produce. -

High Priority - Raw animal food stored over or with unwashed produce. - Observed Raw chicken stored over oranges, Raw fish stored over corn, - inside walk in cooler. Educated operator. Operator stored items properly. **Corrected On-Site** **Warning**

High Priority

Raw animal food stored over/not properly separated from ready-to-eat food. -

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -Observed Raw chicken stored over open marinara sauce can. Educated operator. Operator stored properly. **Corrected On-Site** **Warning**

High Priority

Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At cookline counter- garlic butter (90F - Hot Holding)- food out of temperature for 1 hour- operator placed to be reheated.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At cookline counter- garlic butter (90F - Hot Holding)- food out of temperature for 1 hour- operator placed to be reheated. **Corrective Action Taken** **Warning**

High Priority

Toxic substance/chemical improperly stored. - Rubbing Alcohol and baking soda stored over sugar and flour in dry storage. Operator removed and stored properly.

High Priority - Toxic substance/chemical improperly stored. - Rubbing Alcohol and baking soda stored over sugar and flour in dry storage. Operator removed and stored properly. **Corrected On-Site** **Warning**

High Priority

Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. -

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. - Observed Employee started work without washing hands then handled clean equipment and handle food for immediate service. **Warning**

High Priority

Employee rubbed hands together for less than 10-15 seconds while washing hands. -

High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands. -Observed employee handle dirty dishes then Proceeded to wash hands their for approximately 8 seconds - educated operator- employee washed their hands properly. **Corrective Action Taken** **Warning**

High Priority

Handwash sink used for purposes other than handwashing. -

Intermediate - Handwash sink used for purposes other than handwashing. -Observed Steel scrubber in hand washing sink near soda machine, equipment stored in hand washing sinks near prep line. Educated operator. **Warning**

Intermediate

Employee with no hair restraint while engaging in food preparation. -

Basic - Employee with no hair restraint while engaging in food preparation. -observed employee engaged in food preparation no hair net. **Warning**

Basic

Food stored on floor. -

Basic - Food stored on floor. -Observed vinegar and canned tomatoes stored in contact with the floor. **Repeat Violation** **Warning**

Basic

In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. -

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. -Observed scoop handles inside flour,sugar, and msg containers in contact with product. Operator stored scoops properly. **Corrected On-Site** **Warning**

Basic

Insect control device installed over food preparation area. -Bug zapper installed over soda machine and straws.

Basic - Insect control device installed over food preparation area. -Bug zapper installed over soda machine and straws. **Warning**

Basic

Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At cookline - lobster tail (135F at 2:30 - Cooling since 2:25 to 111F at 3:30 ) ; corn (135F at 2:40 - Cooling since 1:40)to 114F at 3:30 ; cooked potato's (116F at 2:40 - Cooling since 1:40 to 110F at 3:30)- food will not reach to 70F within remaining time. Operator placed in walk freezer to quick chill.

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At cookline - lobster tail (135F at 2:30 - Cooling since 2:25 to 111F at 3:30 ) ; corn (135F at 2:40 - Cooling since 1:40)to 114F at 3:30 ; cooked potato's (116F at 2:40 - Cooling since 1:40 to 110F at 3:30)- food will not reach to 70F within remaining time. Operator placed in walk freezer to quick chill. **Corrective Action Taken** **Warning**

Intermediate

Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. - Observed employee Personal items stored over flour and single service items. Operator stored properly. **Corrected On-Site** **Warning**

Basic