Crab 404

Observed 0ppm chlorine at bar WW machine.

Observed lack of CFSM certificate in facility. PIC showed food safety handler certificate.

Observed hand sink in main kitchen and bar with items stored. Ca: Advised PIC hand sinks are to be used for handwashing only and should be accessible to employees at all times.

Observed no food service permit posted in the facility.

Observed no inspection report posted in facility.

Observed scoops stored with handles touching the flour. Ca: Advised PIC During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored 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.

Observed walls and ceilings unclean and not in good repair.

Observed multiple foods in RIC above 41 degrees.

Observed 0ppm chlorine at bar WW machine.

Observed black and pink mold like substance inside ice machine.

Observed multiple milk containers dated March 3. COS: PIC discarded of expired milks. 511-6-1.04(8)(b) - Expired Foods (P) (b) Expired Foods. Prepackaged sandwiches, eggs, infant formula, shucked oysters, milk, and time/temperature control safety foods that are labeled as “keep refrigerated” and that are for sale or service to the consumer or used as an ingredient in other foods shall be immediately discarded and shall not be sold, served, or used after the manufacturer’s expiration date or the sell-by date. P.

Observed lack of CFSM certificate in facility. PIC showed food safety handler certificate.

Observed lack of vomit or vomit clean up procedures in facility.

Observed multiple food containers in prep top cooler without any date markers.

Observed reach in cooler with a broken gasket preventing door to close properly.

Observed only food safety handler certificate available at time of inspection.

Observed reminder missing from consumer advisory on printed menu and no consumer advisory on QR code menu.

Observed cutting boards on prep top coolers discolored and with black substance inside gashes.

Observed no CFSM certificate posted inside facility.

Observed hand sink in bar area with ice scoops and bottle caps in it.

Observed black mold like substance in back of ice machine near ware washing area.

Observed lack of chlorine test strips for chlorine WW machines at bar and in main kitchen.

Observed no consumer advisory on printed or QR code menu.

Observed inspection report posted that was from 2022. CA:Advised PIC to print and post most current inspection report. 511-6-1.02(1)(d) - Displaying of the Inspection Report (C) 1. The most current inspection report shall be prominently displayed in public view at all times, within fifteen feet of the front or primary public door and between five feet and seven feet from the floor and in an area where it can be read at a distance of one foot away. 2. Food service establishments with drive-thru windows will post the current inspection report, and also have the inspection report posted so that a minimum of the top one-third of a copy of the current inspection report is visible through each window allowing customers to easily read the score, date of inspection and establishment information. 3. At food service establishments with no primary or public door, the current inspection report shall be prominently displayed at all times where the documents can be read by the public from a distance of one foot away. If requirements of this paragraph are not possible because of physical restrictions, a location will be determined as approved by the Health Authority. 4. The most current inspection report for mobile food service units and extended food service units issued by the local Health Authority having jurisdiction for its inspections shall be prominently displayed in public view during all hours of operation. Such inspection reports shall be prominently displayed at the point of serv.

Observed single use cups stored on floor in back of main kitchen in dry storage area.

Observed the ice machine with its lid in disrepair.

Observed TCS food at the second PTC and in the WIC that were above 41 F. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above. P PIC discarded the items temped.

Observed several containers of expired buttermilk and tortilla chips in the dry storage and in the WIC. Prepackaged sandwiches, eggs, infant formula, shucked oysters, milk, and time/temperature control safety foods that are labeled as “keep refrigerated” and that are for sale or service to the consumer or used as an ingredient in other foods shall be immediately discarded and shall not be sold, served, or used after the manufacturer’s expiration date or the sell-by date. P PIC discarded the mentioned items.

Observed ice covering the frozen seafood in the WIF of the facility. 1. Packaged food may not be stored in direct contact with ice or water if the food is subject to the entry of water because of the nature of its packaging, wrapping, or container or positioning in the ice or water. PIC had the seafood discarded.

Observed plastic food containers being reused in dry storage area. 1. Single-service and single-use articles may not be reused. Pic will discard these contains and provide a scoop for the storage bin.

Observed the ice machine was missing it front panel and the lid in disrepair. 1. Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections (1) and (2)of this Rule. PIC will contact his vendor to service or repair the machine.

Observed a black mold like substance on a head of cabbage in the WIC. Food shall be safe, unadulterated, and honestly presented. P PIC discarded the cabbage.

Observed several TCS food and ambient temperatures above 41 F. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above. P PIC discarded all food that was made prior to today.

Observed a black mold like substance on the baffle of the ice machine at the back of the kitchen. 5. Except when dry cleaning methods are used as specified under subsection (7)(e) of this Rule, surfaces of utensils and equipment contacting food that is not time/temperature control for safety food shall be cleaned: (i) At any time when contamination may have occurred; (ii) At least every 24 hours for iced tea dispensers including nozzles and consumer self-service utensils such as tongs, scoops, or ladles; (iii) Before restocking consumer self-service equipment and utensils such as condiment dispensers and display containers; and (iv) In equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment: (I) At a frequency specified by the manufacturer; or (II) Absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold. PIC will discard all the ice and clean and sanitized the ice machine.

Observed no hand soap in the dispenser at the sink on the grill prep line. Each handwashing sink or group of two adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap. Pf PIC will have soap dispenser refilled.

Observed a black mold like substance on the baffle of the ice machine at the back of the kitchen. 5. Except when dry cleaning methods are used as specified under subsection (7)(e) of this Rule, surfaces of utensils and equipment contacting food that is not time/temperature control for safety food shall be cleaned: (i) At any time when contamination may have occurred; (ii) At least every 24 hours for iced tea dispensers including nozzles and consumer self-service utensils such as tongs, scoops, or ladles; (iii) Before restocking consumer self-service equipment and utensils such as condiment dispensers and display containers; and (iv) In equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment: (I) At a frequency specified by the manufacturer; or (II) Absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold. EHS had employees discard the ice as well as clean and sanitize the ice machine.

Observed a microwave with food debris spilled and burned in its interior and an oven heavy char at the bottom. 1. The food-contact surfaces of cooking and baking equipment shall be cleaned at least every 24 hours. This subsection does not apply to hot oil cooking and filtering equipment if it is cleaned as specified under subsection (7)(b)3(v) of this Rule. 2. The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure. PIC will ensure that the cooking/baking equipment is cleaned in a 24 hour time span.

Observed food being stored on the floor in the WIF again. 1. Except as specified in paragraphs 2 and 3 of this subsection, food shall be protected from contamination by storing the food: (i) In a clean, dry location; (ii) Where it is not exposed to splash, dust, or other contamination; and (iii) At least 6 inches (15 cm) above the floor. EHS had employees store food on top of a pallet.

Observed several TCS items that were above 41 F in WIC and upon further investigation there was a gap underneath the door. EHS also observed an ambient temperature above 41 F for one of the PTC on the grill prep line. See temp log for readings. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above. PIC will discard the items temped by EHS from the WIC. PIC will take the PTC out of circulation until it can be repaired.

Observed a black mold like substance on the nozzle of the drink gun at the bar. 5. Except when dry cleaning methods are used as specified under subsection (7)(e) of this Rule, surfaces of utensils and equipment contacting food that is not time/temperature control for safety food shall be cleaned: (i) At any time when contamination may have occurred; (ii) At least every 24 hours for iced tea dispensers including nozzles and consumer self-service utensils such as tongs, scoops, or ladles; (iii) Before restocking consumer self-service equipment and utensils such as condiment dispensers and display containers; and (iv) In equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment: (I) At a frequency specified by the manufacturer; or (II) Absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold. PIC will cleaned and sanitized the gun.

Observed two hand sinks, one in grill prep and the other at the bar, that were in disrepair at the time of the inspection. 1. Except as specified in paragraph 2 of this subsection, at least one handwashing sink, a number of handwashing sinks necessary for their convenient use by employees in areas specified under subsection (2)(l) of this Rule, and not fewer than the number of handwashing sinks required by law shall be provided. Pf PIC contacted a vendor to service both sinks.

Observed two hand sinks, one in grill prep and the other in the dish pit, being used to house equipment. 2. A handwashing facility may not be used for purposes other than handwashing. Pf PIC had employees remove these items from the the sinks.

Observed a can opener with a heavily soiled blade and heavily scored cutting boards. 1. Equipment food-contact surfaces and utensils shall be clean to sight and touch. PIC will discard and replace the cutting boards. PIC also had the can opener cleaned and sanitized before it next use.

Observed no quats test strips upon request. Concentration of the sanitizing solution shall be accurately determined by using a test kit or other device. PIC ordered quats test strips.

Observed food being stored on the floor in the WIF. 1. Except as specified in paragraphs 2 and 3 of this subsection, food shall be protected from contamination by storing the food: (i) In a clean, dry location; (ii) Where it is not exposed to splash, dust, or other contamination; and (iii) At least 6 inches (15 cm) above the floor. PIC had employee store food on its intended pallet.

Observed that the back door to the facility was in serious disrepair. EHS observed a large hole in the middle of the door as well as the door not being able to fully close to shut. 1. Except as specified in paragraphs 2 through 5 of this subsection, outer openings of a food service establishment shall be protected against the entry of insects and rodents by: (i) Filling or closing holes and other gaps along floors, walls, and ceilings; (ii) Closed, tight-fitting windows; and (iii) Solid, self-closing, tight-fitting doors. PIC will either have the door serviced/repaired or replaced in its entirety.

Observed a visible gap under the WIC door that was large enough to see visible light from the kitchen. All physical facilities shall be maintained in good repair. PIC will contact their vendor to service/repair the door.

Observed several broken lights underneath the hoods for the grill prep areas. 3. At least 50 foot candles (540 lux) at a surface where a food service employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor. PIC will have these light replaced.