MR Q CRAB HOUSE

Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Employee washed and rinsed bowls and immediately placed on shelf without conducting sanitizing step. Stopped employee and had him set up dish machine to redo bowls and sanitize.

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Employee washed and rinsed bowls and immediately placed on shelf without conducting sanitizing step. Stopped employee and had him set up dish machine to redo bowls and sanitize. **Corrected On-Site**

High Priority

Raw animal food stored over/not properly separated from ready-to-eat food. Open bag of raw chicken in top of sauce bucket in walk in cooler. Employee moved bag onto of raw chicken cases.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Open bag of raw chicken in top of sauce bucket in walk in cooler. Employee moved bag onto of raw chicken cases. **Corrected On-Site**

High Priority

Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In right fliptop upper area, raw lobster tails (40-54F - Cold Holding).

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In right fliptop upper area, raw lobster tails (40-54F - Cold Holding). Observed lobster over stacked in container above chill line. Per employee not prepared or portioned today and up in unit approximately 1 hour. Employee removed over stacked portion and placed in lower cooler to rechill. **Corrective Action Taken**

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. Employee washed, rinsed, and loaded items into dish machine and failed to wash hands before removing items. Discussed with manager to translate to employee proper procedures for handwashing and employee washed hands going forward.

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. Employee washed, rinsed, and loaded items into dish machine and failed to wash hands before removing items. Discussed with manager to translate to employee proper procedures for handwashing and employee washed hands going forward. **Corrected On-Site**

High Priority

Stored food not covered. Trays of raw shucked oysters in walk in cooler not covered.

Basic - Stored food not covered. Trays of raw shucked oysters in walk in cooler not covered. **Repeat Violation**

Basic

Unwrapped single-service utensils not presented so that only the handles are touched. Plastic forks and spoons in test at front counter not presented with handles facing same direction. Employee rearranged to present properly.

Basic - Unwrapped single-service utensils not presented so that only the handles are touched. Plastic forks and spoons in test at front counter not presented with handles facing same direction. Employee rearranged to present properly. **Corrected On-Site** **Repeat Violation**

Basic

Cove molding at floor/wall juncture broken/missing. Missing molding on wall by kitchen entrance.

Basic - Cove molding at floor/wall juncture broken/missing. Missing molding on wall by kitchen entrance. **Repeat Violation**

Basic

Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Portioned gumbo in left fliptop lower cooler has no date marking when removed from freezer.

Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Portioned gumbo in left fliptop lower cooler has no date marking when removed from freezer.

Intermediate

Current Hotel and Restaurant license not displayed.

Basic - Current Hotel and Restaurant license not displayed. **Repeat Violation**

Basic

Employee eating in a food preparation or other restricted area. Employee eating next to prep area while employee shucking raw oysters at back of kitchen. Employee left kitchen area to finish eating.

Basic - Employee eating in a food preparation or other restricted area. Employee eating next to prep area while employee shucking raw oysters at back of kitchen. Employee left kitchen area to finish eating. **Corrected On-Site**

Basic

Equipment in poor repair. 1) Tops of multiple chest freezers rusted. 2) Gaskets on right fliptop lower cooler for damaged.

Basic - Equipment in poor repair. 1) Tops of multiple chest freezers rusted. 2) Gaskets on right fliptop lower cooler for damaged. **Repeat Violation**

Basic