Hungry Crab

Observed during the course of this inspection that the facility had a bowl of milk attempting to be cold held by an ice bath at 55 deg f. COS: Milk was discarded.

Observed during the course of this inspection that staff was storing a strainer basket in the handwashing sink at the bar and using a handwashing sink in the main kitchen to dump water and clean dishes.

Observed during the course of this inspection that the facility had multiple knives in use stored inside of and on top of old food debris and buildup as well as the internal ceiling of the microwave displaying old food buildup. COS: Items were cleaned sanitized and relocated as necessary.

Observed during the course of this inspection that multiple drink cups were not being properly inverted and air dried after sanitization. COS: Glynn EH instructed management to invert the glasses and have them properly air dried before use.

Observed during the course of this inspection that the facility parking lot displayed a significant buildup of old trash including but not limited to a soiled baby diaper. COS: Upon observation Glynn EH instructed management to have a staff member service the parking lot. Management complied.

Observed during the course of this inspection that the facility has multiple vents and ceiling tiles in the main kitchen displaying significant black dust buildup on them.

Observed during the course of this inspection that the facility had a prep top cooler where a pan of clams was overfilled with individually portioned clams and the topmost layer had risen above 41 deg f. COS: Out of temp clams were discarded.

Observed during the course of this inspection that a staff member was using their bare hands to place lemons on the rims of drinks for guest. COS: Glynn EH instructed staff to discard the lemons, wash their hands, and apply gloves before touching the new lemons. Staff complied.

Observed during the course of this inspection that the facility dining room had multiple booth seats that displayed old food and debris buildup on them. COS: Glynn EH instructed management to have the booths cleaned when observed. Management complied.

Observed during the course of this inspection that the walls around the facility walk in cooler and freezer units displayed significant black buildup around them.

Observed during the course of this inspection that the staff had multiple bottles of prescription pills located above the prep top table closest to the dish room. COS: Management removed the pills.

Observed during the course of this inspection that staff were using handwashing sinks purposes other than handwashing.

Observed during the course of this inspection that the facility ice scoop was being stored inside of a bucket with significant dirty water buildup inside of the bucket. COS: Management removed the scoop and bucket and had it washed/rinsed/sanitized.

Observed during the course of this inspection that the facility had a first aid kit and other burn gels and cream stored above equipment and packaged foods. COS: First aid supplies were moved to the employee table.

Observed during the course of this inspection that the facility does not have Quat test strips for the steramine tablets being used in the bar area.

Observed during the course of this inspection that the facility had steam wells of potatoes and corn left uncovered as well as multiple containers of spices. COS: All containers were covered when identified.

Observed during the course of this inspection that the facility had multiple seafood proteins stored inside of a prep top cooler in direct contact with ice and no way for the ice water to drain away from the food. COS: All ice was removed from the food.

Observed during the course of this inspection that the facility was not displaying the most recent inspection report.

Observed during the course of this inspection that the facility women's restroom has stalls that are supplied with small trash cans with no lids. COS: Management removed the individual cans.

Observed during the course of this inspection that a prep top cooler had a container of shrimp in it that had a "microfiber/eyeglasses cleaning cloth" inside of the container with the shrimp. COS: Shrimp and cloth were discarded.

Observed during the course of this inspection that multiple containers of tcs seafood inside of the prep top coolers and a large container of cooked corn were stored at temperatures above 41 deg f. COS: All out of temp foods were discarded.

Observed during the course of this inspection that the facility had a container of milk stored inside of an ice bath at 46 deg f. COS: Milk Was discarded.

Observed during the course of this inspection that the facility was storing a bag of cement with bags of flour and seasonings in the back storage area. COS: Management removed the bag of cement.

Observed during the course of this inspection that the handwashing sink located along the back wall closest to the back exit door had multiple cleaning brushes and metal scouring pads, as well as other items stored inside of it. COS: The items were removed from the handwashing sink.

Observed during the course of this inspection that the facility soda gun located at the main bar displayed significant buildup on a food contact surface. COS: PIC cleaned and sanitized the nozzle.

Observed during the course of this inspection that the facility could not produce a thermometer for the use of measuring the temperatures of thin foods.

Observed during the course of this inspection that the staff was storing uncovered drink cups above a prep top cooler in the main kitchen. COS: Management removed all of the drinks.

Observed during the course of this inspection that in the main kitchen the facility had multiple dirty wiping cloths that were not being stored inside of sanitizer solution. COS: Cloths were removed from service and management supplied a sanitizer bucket for future cloths.

Observed during the course of this inspection that the facility rice spoon was being stored in 87 deg f water. COS: Spoon was washed/rinsed/sanitized and placed into a hot well.

Observed during the course of this inspection that the facility had multiple containers of dry foods that had lids that displayed significant buildup of old food on top of them.

Observed during the course of this inspection that the facility women's restroom has stalls that are supplied with small trash cans with no lids and the cans were being used.

Observed during the course of this inspection that staff were storing many personal items above a prep top cooler. COS: Management removed all items and set them on the employee lunch table.

Observed during the course of this inspection that the facility had multiple handwashing sinks being used for purposes other than handwashing.

Observed during the course of this inspection that the facility had a soda gun nozzle displaying buildup on a food contact surface. COS: Management cleaned and sanitized the equipment immediately in front of Glynn EH inspector.

Observed during the course of this inspection that recently cooked red potatoes and corn on the cob were being held under TPHC without any indications of when the foods had been initially cooked or would be discarded. COS: Foods were reheated to 165 deg f to be hot held at 135 or above in a wok or steamer.

Observed during the course of this inspection that the facility had a soda gun nozzle at the bar that displayed significant buildup on a food contact surface. COS: Management cleaned and sanitized the equipment.

Observed during the course of this inspection that the facility dishwasher was not dispensing any chemicals at all. COS: Management instructed staff to wash rinse and sanitize all equipment and dishes at an available 3 compartment sink.

Observed during the course of this inspection that the facility was not using a food contact sanitizer anywhere in the facility where food prep was being conducted. COS: Management created sanitizer buckets for staff from the approved concentration 3 comp sink sanitizer and supplied them to work areas.

Observed during the course of this inspection that multiple large containers of seafood were being stored completely defrosted or defrosting in reach in coolers and the walk in cooler with no date marking system indicating when they had been prepped or when the 7 day discard date would need to be enforced.

Observed during the course of this inspection 1 live pest in the main kitchen and multiple dead pest in corners and on old traps as well as pest droppings in multiple corners of the establishment. COS: Management disposed of living pest and had staff clean other signs of pest.

Observed during the course of this inspection that the facility had multiple large containers of spices uncovered at the wok cooking area. COS: Management had the containers covered with plastic wrap.

Observed during the course of this inspection that the facility has a back door with a missing peephole that is open to the outer elements as well as a screed door that has a large hole in the bottom.

Observed during the course of this inspection that the facility is currently displaying their initial inspection report and not the most recent inspection.