CRAB DU JOUR

Operating with an expired Division of Hotels and Restaurants license.

High Priority - Operating with an expired Division of Hotels and Restaurants license.

High Priority

Bowl or other container with no handle used to dispense food.

Basic - Bowl or other container with no handle used to dispense food. Observed on sugar and seasoning salt container at preparation area, operator removed. **Corrected On-Site**

Basic

Employee personal food not properly identified and segregated from food to be served to the public.

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Observed personal food not segregated or identified inside standing unit by 3 compartment sink.

Basic

Floor not cleaned when the least amount of food is exposed.

Basic - Floor not cleaned when the least amount of food is exposed. Observed throughout kitchen, also at dishwashing area.

Basic

Food stored on floor.

Basic - Food stored on floor. Observed plastic food containers stored on floor at walk in freezer.

Basic

In-use ice scoop stored on soiled surface between uses.

Basic - In-use ice scoop stored on soiled surface between uses. Observed ice scoop stored on top of ice machine, operator moved ice scoop to dishwashing area. **Corrective Action Taken**

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 on seasoning container by preparation area, operator removed. **Corrective Action Taken**

Basic

In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container.

Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Observed on raw chicken wings container at cook line, operator stored properly. **Corrected On-Site**

Basic

In-use utensil stored in standing water less than 135 degrees Fahrenheit.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed scooping standing water at 88° next to rice cooker, operator discarded water. **Corrective Action Taken**

Basic

No handwashing sign provided at a hand sink used by food employees.

Basic - No handwashing sign provided at a hand sink used by food employees. Observed by preparation area.

Basic

Reach-in cooler interior/shelves have accumulation of soil residues.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed soiled with food debris shelves at walk in cooler.

Basic

Walk-in cooler/freezer shelves with rust that has pitted the surface.

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed rusted walk in cooler shelves.

Basic

Wall soiled with accumulated grease, food debris, and/or dust.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed throughout kitchen. **Repeat Violation**

Basic

Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.

Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.

Intermediate

Clam/mussel/oyster tags not marked with last date served.

Intermediate - Clam/mussel/oyster tags not marked with last date served. Observed on oysters tags.

Intermediate

Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.

Intermediate

Handwash sink used for purposes other than handwashing.

Intermediate - Handwash sink used for purposes other than handwashing. Observed food residue inside hand wash sink at cook line.

Intermediate

No paper towels or mechanical hand drying device provided at handwash sink.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed next to cook line, operator restocked. **Corrected On-Site**

Intermediate

No soap provided at handwash sink.

Intermediate - No soap provided at handwash sink. Observed by preparation area.

Intermediate

Accumulation of black/green mold-like substance in the interior of the ice machine/bin.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.

Basic

Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked crab prepared onsite and held more than 24 hours not properly date marked on reach in cooler at cook line.

Intermediate