Red Crab House

Violations (6)

• 4-1ACritical

  Georgia Food Code .04(4)(n)1Observed

  .04(4)(n)1Observed a food employee handling raw fish with 2 pairs (double) of gloves on, then the employee took off one pair of gloves and touched a clean bowl with the other gloves. If used, single-use gloves shall be used for only one task such as working with ready-to-eat food or with raw animal food, used for no other purpose, and discarded when damaged or soiled, or when interruptions occur in the operation. (P) Corrective Actions: The food employee discarded gloves and washed hands. The clean bowl was placed with the dirty dishes to be washed, rinsed, and sanitized.

  Priority

• 12A

  Georgia Food Code .04(4)(q)Observed

  .04(4)(q)Observed 3 boxes of seafood stored on the floor in the walk-in cooler. Observed several boxes of food stored on shelves not 6" off the ground in the walk-in freezer. Food shall be protected from contamination by storing the food: 1) in a clean dry location; (C) 2) where it is not exposed to splash, dust, or other contamination; (C) and 3) at least 6 inches (15 cm) above the floor. (C) Corrective Actions: The boxes that were stored on the floor and on the storage shelf were moved to be 6" off the ground.

  Core

• 14A

  Georgia Food Code .04(4)(k)Observed

  .04(4)(k)Observed utensils stored in room-temperature water. Observed various dry foods (sugar, seasonings, etc.) with the scoop handles inside the food products. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: 1. in the food with their handles above the top of the food and the container; 2. In food that is not time / temperature control for safety food with their handles above the top of the food within containers or equipment that can be closed; 3. On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized at a frequency; 4. in running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes; 5. in a clean, dry container; or 6. in a container of water if the water is maintained at a temperature of at least 135°F (57°C) and the container is cleaned at the required frequency. (C) Corrective Actions: The scoop handles were removed, and the water was discarded.

  Core

• 17C

  Georgia Food Code .07(5)(a),(b)1,2,3Observed

  .07(5)(a),(b)1,2,3Observed a substantial buildup of dust on the outside of the ventilation hood storing the fire equipment over the fish seasoning. All physical facilities shall be maintained in good repair and shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. (C)

  Core

• 17D

  Georgia Food Code .07(4)(b)Observed

  .07(4)(b)Observed employee foods stored above restaurant foods in the walk-in cooler and freezer, and observed an employee's book bag and cups stored with dry foods on the storage racks. Areas designated for employees to eat, drink, and use tobacco shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination. (C) Corrective Actions: All employees' belongings were separated from restaurant food and placed on the bottom shelves.

  Core

• 18

  Georgia Food Code .07(2)(m)Observed

  .07(2)(m)Observed the back doors open at the beginning of the inspection, and both screen doors are not tightly fitted. Outer openings of a food service establishment shall be protected against the entry of insects and rodents by: 1) filling or closing holes and other gaps along floors, walls, and ceilings; (C) 2) closed, tight-fitting windows; (C) and 3) solid self-closing, tight-fitting doors. (C) Corrective Actions: Both doors were closed.

  Core