Mr. Krabs Hut

Observed two containers of sausage cooling tightly covered in walk-in-cooler. Cooling shall be accomplished in accordance with the time and temperature criteria specified under DPH Rule 511-6-1-.04(6)(d) by using one or more of the following methods depending on the type of food being cooled: placing the food in shallow pans, loosely covered. COS: Had PIC loosely cover items for proper cooling.

Upon arrival, observed the most recent inspection report not posted in public view. The most recent inspection report shall be posted in public view at all times.

Observed wood being used as shelving to store chemicals and cardboard lining shelving for sauce bottles. Nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.

Observed multiple employee personal belongings water bottles stored on dry food storage rack with restaurant items. Lockers or other suitable facilities shall be provided and used for the orderly storage of employees' clothing and other possessions. COS: Had PIC relocate food items.

Observed food employee handle cellphone, don gloves, and proceed to handle fryer basket without handwashing in between. Also observed employee come into the facility from the outside and then proceeded to handle clean utenisl near the 3-compartment sink. Food employees shall clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and: after touching bare human body parts other than clean hands and clean, exposed arms. COS: Had food employee cease prep and wash hands.

Observed food employee wash hands with water at 74 degrees F. Food employees shall use the following cleaning procedure in the order stated to clean their hands and exposed portions of their arms, including surrogate prosthetic devices for hands and arms rinse under clean, running warm water. COS PIC washed hands at the designated hand wash sink.

Observed several TCS food items (2 containers of raw chicken breast, 1 container of raw shrimp, 1 container of raw calamari, and 1 container of raw chicken wings in PTC #2 cold holding in the temperature danger zone. Also observed in PTC #1 in the main kitchen a container of snow crabs cold holding in the temperature danger zone. TCS foods shall properly cold hold at 41 degrees F or below. COS: PIC placed items in the WIC for proper cooling.

Observed the establishment without a food allergy awareness training. Employees are properly trained in food safety, including food allergy awareness, as it relates to their assigned duties. Food allergy awareness includes describing foods identified as major food allergens and the symptoms that a major food allergen could cause in a sensitive individual who has an allergic reaction. Discussed with the PIC the importance of food allergy training and to provide a food allergy awareness training to the Health Authority to upon request.

Observed multiple chemical bottles stored underneath the 3-compartment sink in the main kitchen not labeled with common name. Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. Ensure that all chemical bottles are labled with common name.

Observed cooked on the counter in the WIC in the main kitchen multiple items (raw shrimp, raw scallop, raw chicken wings, and cooked sausage) cooling tightly covered. When placed in cooling or cold holding equipment, food containers in which food is being cooled shall be arranged in the equipment to provide maximum heat transfer through the container walls and loosely covered, or uncovered if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food. COS: Food employee loosely covered all items in the WIC for proper cooling.

Observed multiple sauce bottles stored unlabeled throughout the kitchen area. Advised PIC working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be clearly and legibly identified, in English, with the common name of the food. Discussed proper labeling on working containers when removed from its original packaging.

Observed light entry at back screen door of main kitchen. Outer openings of a food service establishment shall be protected against the entry of insects and rodents by solid, self-closing, tight-fitting doors. Discussed with PIC to close back door to prevent visible light entry.

Observed in the main kitchen, PTC #1 with an ambient temperature of 48.4 degrees F. Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections (1) and (2) of this Rule. Ensure that proper ambient temperature is reached at PTC #1 in the main kitchen.

Observed the mechanical dish machine not in use and reading a chemical sanitization of 0 ppm Cl. Warewashing Machines, Manufacturers' Operating Instructions. 1. A warewashing machine and its auxiliary components shall be operated in accordance with the machine's data plate and other manufacturer's instructions. Ensure that dish machine is operable and has a chemical sanitization of 50-100 ppm Cl. Discussed with PIC to utilize the 3rd compartment of the 3-compartment sink for proper sanitization of equipment.

Observe food contact surface of the bulk ice machine (white panel) in the main kitchen area stored as clean with black mold-like substance. Advised PIC equipment food contact surfaces and utensils shall be cleaned at any time during the operation when contamination may have occurred. Advised PIC to increase the cleaning frequency of the bulk ice machine in the main kitchen.

Observed hand sink at the bar area obstructed by a single-service straw and ice. Also observed hand sink at the main kitchen near the 3-compartment sink obstructed by a metal scrubber. Advised PIC that all hand sinks shall be maintained so that it is easily accessible at all times. COS: Had food employees remove items from both hand sinks.

Observed 1 container of raw shrimp cooling tightly covered in the walk-in cooler. Advised PIC on proper cooling methods. COS: PIC loosely covered raw shrimp in the walk-in cooler.

Obsered 1 container of broccoli stored uncovered in the walk-in cooler. Advised PIC that except when cooling. all items shall be kept covered in order to protect from contamination. COS: PIC placed covered broccoli in the walk-in cooler.

Observed multiple sauce bottles stored unlabeled throughout the kitchen area. Advised PIC working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be clearly and legibly identified, in English, with the common name of the food. Advised PIC to label all bulk containers of seasonings with its common name in English.

Observed food contact surfaces of interior portion of the microwave stored as clean with old food debris and residue. Also observed food contact surface of bulk ice machine stored as clean with staining. Advised PIC equipment food-contact surfaces and utensils shall be cleaned at any time during the operation when contamination may have occurred. Advised PIC to increase cleaning frequency of microwave and bulk ice machine.

Observed shellstock tags not on the original container of oysters at the walk-in cooler. Also observed shellstock tags not observed on file for up to 90 calendar days. Advised PIC molluscan shellfish tags shall remain attached to the container in which the shellstock are received until the container is empty and the identity of the source of molluscan shellfish that are sold or served shall be maintained by retaining product tags or labels for 90 calendar days from the date that is recorded on the tag label. Advised PIC to obtain shellstock tags and to maintain all shell stock tags for 90 calendar days in chronological order.

Upon arrival, observed back handwash sink obstructed by plastic cap and metal pot scrubber. Advised PIC that a handwashing sink shall be maintained so that it is accessible at all times for employee use. COS: PIC removed plastic cap and metal pot scrubber from the back handwash sink.

Observed PIC dump sanitizer bucket at the bar handwash sink during time of inspection. Advised PIC a handwashing facility may not be used for purposes other than handwashing. COS: PIC continued to dump sanitizer bucket at the mop sink.

Observed 1 container of snow crab legs cooling tightly covered in the walk-in cooler. Also observed 1 container of sausage cooling tightly covered with ceramic wrap in the walk-in cooler. Advised PIC on proper cooling methods. COS: PIC removed ceramic wrap from container of cooked sausage and snow crab legs.

Observed multiple containers of bulk containers of seasoning on the counters uncovered when not in use. Also observed 1 container of broccoli stored on the walk-in cooler uncovered. Advised PIC storing the food in packages, covered containers, or wrappings, except for loosely covered or uncovered containers in which food is being cooled if protected from overhead contamination. Advised PIC to cover all bulk containers of seasonings and 1 container of broccoli.

Observed multiple containers of bulk seasonings and sauce bottles stored unlabeled throughout the kitchen area. Advised PIC working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be clearly and legibly identified, in English, with the common name of the food. Advised PIC to label all bulk containers of seasonings with its common name in English.

Upon arrival, observed the most recent inspection report not posted in public view. Advised PIC the most recent inspection report shall be posted in public view at all times. Advised PIC to place the most recent inspection report in public view.

Observed several TCS foods not cold holding at 41F or below. Advised to discard.

Observed potatoes and corn being hot held on counter in temperature danger zone with temperatures below 135 degrees F. Advised PIC to discard food and hot holding shall be 135 degrees F. or above. COS: PIC discarded food.

Observed dish machine in kitchen not meeting adequate concentration. Advised to have repaired. Observed EPA approved disinfectant to sanitize food contact surfaces. Advised to obtain.

Observed shell stock tags not on original container of oysters under the prep top cooler. Advised PIC that all shell stock tags shall be attached to containers and removed once last shell stock is sold removed. COS: PIC placed the oyster tag at the container.

Observed bottles of chemicals with no label. Advised to label all chemicals removed from its original container.

Observed food contact surface of ice machine panel stored as clean with black mold-like substance. Also observed food contact surface of microwave in the main kitchen stored as clean with old residue. Advised PIC that equipment food contact surfaces and utensils shall be cleaned at any time during the operation when contamination may have occurred.

Observed facility not able to test chemical sanitization at the 3-compartment sink near the bar area. Advised PIC concentration of the sanitizing solution shall be accurately determined by using a test kit or other device.

Observed PIC eat in the main kitchen near prep table upon arrival. Advised PIC employees shall consume food only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas. COS: PIC ceased eating in the main kitchen.

Observed a container crab legs and a container of broccoli stored in the walk in cooler uncovered. Also observed ice bin lid filled with ice open near the service area. Advised PIC that storing the food in packages, covered containers, or wrappings, except for loosely covered or uncovered containers in which food is being cooled if protected from overhead contamination.

Observed light entry at back screen door of main kitchen. Advised PIC outer openings of a food service establishment shall be protected against the entry of insects and rodents by solid, self-closing, tight-fitting doors.

Upon arrival, observed multiple personal belongings placed on prep table in the kitchen area. Advised PIC that there shall be 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.

Observed multiple medicines stored directly next to plates for store use. Advised PIC Medicines that are in a food service establishment for the employee’s use shall be labeled with a legible manufacturer’s label and located to prevent the contamination of food, equipment, utensils, linens, and single-service and single-use articles.

Observed light entry at back screen door of main kitchen. Advised PIC to obtain weather stripping for back screen door in order to protect from the entry of pest and rodents.