RED CRAB JUICY SEAFOOD AND BAR

Violations (7)

• 12A-13-4CriticalCorrected on site

  Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands...dishwasher handle soiled dishes and then handled cleaned dishes to air dry . Employee washed hands after discussion.

  High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands...dishwasher handle soiled dishes and then handled cleaned dishes to air dry . Employee washed hands after discussion. **Corrected On-Site**

  High Priority

• 12A-09-4CriticalCorrected on site

  Single-use gloves not changed as needed after changing tasks or when damaged or soiled....checked sanitizer in Dishmachine multiple time , touch Dishmachine and then prepped sandwich without changed gloves and washing hands. Washed hands after discussion.

  High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled....checked sanitizer in Dishmachine multiple time , touch Dishmachine and then prepped sandwich without changed gloves and washing hands. Washed hands after discussion. **Corrected On-Site**

  High Priority

• 01B-02-5Critical

  Stop Sale issued on time/temperature control for safety food due to temperature abuse.... Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit...snow crab 51F in flip top reach in cooler across from steam machine at kitchen. Food not prepped or portioned today , food being held more than 4 hours .

  High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.... Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit...snow crab 51F in flip top reach in cooler across from steam machine at kitchen. Food not prepped or portioned today , food being held more than 4 hours .

  High Priority

• 03A-02-5Critical

  Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit...snow crab 51F in flip top reach in cooler across from steam machine at kitchen. Food not prepped or portioned today , food being held more than 4 hours . Stop sale issue. Employee discarded food

  High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit...snow crab 51F in flip top reach in cooler across from steam machine at kitchen. Food not prepped or portioned today , food being held more than 4 hours . Stop sale issue. Employee discarded food **Corrective Action Taken**

  High Priority

• 03B-01-6Critical

  Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit...corn 107F , potatoes 101F in steam machine being held less than 4 hours. Manager time marked.

  High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit...corn 107F , potatoes 101F in steam machine being held less than 4 hours. Manager time marked. **Corrective Action Taken**

  High Priority

• 12A-03-4Corrected on site

  Employee washed hands in a sink other than an approved handwash sink...dishwasher washed hands dish cleaning faucet and then again washing hand in prep sink expo. Dishwasher washed hands after reviewed which are handwashing sink .

  Intermediate - Employee washed hands in a sink other than an approved handwash sink...dishwasher washed hands dish cleaning faucet and then again washing hand in prep sink expo. Dishwasher washed hands after reviewed which are handwashing sink . **Corrected On-Site**

  Intermediate

• 31A-11-4Corrected on site

  Handwash sink used for purposes other than handwashing....dumped ice in handwashing sink expo line . Employee cleaned.

  Intermediate - Handwash sink used for purposes other than handwashing....dumped ice in handwashing sink expo line . Employee cleaned. **Corrected On-Site**

  Intermediate