CRAFTY CRAB

Violations (9)

• 08A-20-5CriticalCorrected on site

  Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored over raw calamari in walk in cooler. Employee moved raw chicken to bottom shelf.

  High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored over raw calamari in walk in cooler. Employee moved raw chicken to bottom shelf. **Corrected On-Site**

  High Priority

• 03A-02-5Critical

  Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In Atosta reach in cooler in kitchen, Raw Shrimp (51F - Cold Holding); Raw Crab (47F - Cold Holding), per operator foods not prepped or portioned today. Foods held in freezer and moved to reach in cooler on cook line and held for approximately 3 hours. Educated employees on proper cold holding temperatures and ice was placed on food.

  High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In Atosta reach in cooler in kitchen, Raw Shrimp (51F - Cold Holding); Raw Crab (47F - Cold Holding), per operator foods not prepped or portioned today. Foods held in freezer and moved to reach in cooler on cook line and held for approximately 3 hours. Educated employees on proper cold holding temperatures and ice was placed on 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. In crockpot on prep table, Boiled Eggs (117F - Hot Holding). Per operator, eggs prepared and stored for approximately 1.5 hours in crockpot. Eggs were put on stove to reheat.

  High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In crockpot on prep table, Boiled Eggs (117F - Hot Holding). Per operator, eggs prepared and stored for approximately 1.5 hours in crockpot. Eggs were put on stove to reheat. **Corrective Action Taken**

  High Priority

• 12A-07-5CriticalCorrected on site

  Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee left cook line to put on hair restraint, returned to cook line and started preparing food without removing gloves and washing hands. Educated employee on proper handwashing procedures. Employee washed hands and changed gloves.

  High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee left cook line to put on hair restraint, returned to cook line and started preparing food without removing gloves and washing hands. Educated employee on proper handwashing procedures. Employee washed hands and changed gloves. **Corrected On-Site**

  High Priority

• 50-09-4

  Current Hotel and Restaurant license not displayed.

  Basic - Current Hotel and Restaurant license not displayed.

  Basic

• 11-27-4Repeat

  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. Emailed poster to operator.

  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. Emailed poster to operator. **Repeat Violation**

  Intermediate

• 12B-07-4Corrected on site

  Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage stored in cup on flip top cooler on cook line. Employee removed beverage from cooler.

  Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage stored in cup on flip top cooler on cook line. Employee removed beverage from cooler. **Corrected On-Site**

  Basic

• 40-06-5Corrected on site

  Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee 's cellphone stored on cutting board on flip top cooler. Employee removed cellphone from cutting board.

  Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee 's cellphone stored on cutting board on flip top cooler. Employee removed cellphone from cutting board. **Corrected On-Site**

  Basic

• 13-03-4Corrected on site

  Employee with no hair restraint while engaging in food preparation. Two employees preparing food without hair restraints. Employees put on hair restraints.

  Basic - Employee with no hair restraint while engaging in food preparation. Two employees preparing food without hair restraints. Employees put on hair restraints. **Corrected On-Site**

  Basic