RED CRAB SEAFOOD & GRILL

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at handwashing sink in kitchen. Manager replaced paper towels Corrected On-Site

Intermediate - No soap provided at handwash sink. No soap at handwashing sink in kitchen. Manager replaced soap Corrected On-Site

Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Handwashing sink in kitchen has water at 77°f

Basic - Cove molding at floor/wall juncture broken/missing. Cove molding missing and falling off in walk in cooler

Basic - Floor tiles missing and/or in disrepair. Floor tiles missing by dishwasher

Basic - Food not stored at least 6 inches off of the floor. Box of unwashed lemons in walk in cooler at front bar. Manager picked up box Corrected On-Site

Basic - Food stored on floor. Box of frozen fish in walk in freezer. Manager picked up Corrected On-Site

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. cooked beef (80F - Cooling); ribs (80F - Cooling) items by cook line left outside to cool for approximately 1 hour. Chef put in walk in cooler

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shelled eggs were over bread in walk in cooler. Chef moved eggs Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Handwashing sink in kitchen was blocked by chair and phone in sink. Manager removed items Corrected On-Site

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test strips were located

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at handwashing sink in kitchen and dishwasher area. Manager filled paper towels Corrected On-Site

Intermediate - No probe thermometer provided to measure temperature of food products. No probe thermometer at time of inspection

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Forms not was emailed

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. No written procedure available at time of inspection. Form was emailed

Intermediate - Whole fruit displayed for self-service not wrapped and no utensils provided. Apples at salad bar were not wrapped

Basic - Food stored on floor. Boxes of food on the floor in the walk in freezer. Chef picked up Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees. Handwashing sign not up at handwashing sink in kitchen

Basic - Working containers of food removed from original container not identified by common name. Flour not labeled

Intermediate - No soap provided at handwash sink. No soap at handwashing sink in kitchen by the lockers. Employee filled soap Corrected On-Site

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling Vents in kitchens have a heavy build up of dust and soot.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. An open can of soda on cutting board. Chef discarded Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone on cutting board on cook line. Chef removed cell phone and sanitized area. Corrected On-Site

Basic - Employee with no hair restraint while engaging in food preparation. Cook with no hair restraints. Employee put on hair restraints Corrected On-Site

Basic - Time/temperature control for safety food thawed in an improper manner. Snapper, shrimp, lobster,and steak being thawed in three compartment sink not under running water. Cook moved all items to walk-in cooler Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over cooked chicken in walk in cooler. Manager moved chicken to bottom shelf Corrected On-Site

Intermediate - Clam/mussel/oyster tags not marked with last date served.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hash washing sinks in prep room and front bar

Intermediate - No soap provided at handwash sink. No soap at hand wash sink in front bar

Basic - No handwashing sign provided at a hand sink used by food employees. No hand wash sign at handwashing sink at front bar

Intermediate - Clam/mussel/oyster tags not marked with last date served.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand wash sink in kitchen, manager filled paper towels Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Spray bottles with chemicals not labeled . Manager labeled bottles with chemicals Corrected On-Site

High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired 12/1/23 License expired less than sixty days

Intermediate - Clam/mussel/oyster tags not marked with last date served.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Manager filled paper towels Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name.flour and salt not labeled. Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored above raw oysters on speed rack in walk in cooler. Operator reorganized Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at hand wash sink next to ice machine. Operator provided Corrected On-Site

Intermediate - Oyster tags not marked with last date served. Oyster tag date marking inconsistent

Intermediate - Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. Provided oyster consumer advisory. Operator printed and posted Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle containing blue substance at front counter not labeled. Operator labeled windex Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Repeat Violation

High Priority - - From initial inspection : High Priority - Employee used tobacco then engaged in food preparation, handled clean equipment, or touched unwrapped single-service items without washing hands. Observed employee using tobacco then proceed to handle clean equipment on cook line without washing hands. Discussed with operator. Operator instructed employee to wash hands Warning - From follow-up inspection 2023-03-09: Not observed at time of inspection. Inspector will recheck at next unannounced inspection Time Extended

High Priority - - From initial inspection : High Priority - Raw animal food stored over or with unwashed produce. Raw eggs, raw fish stored above unwashed cabbage in walk in cooler. Operator reorganized Corrected On-Site Warning - From follow-up inspection 2023-03-09: Raw calamari, beef, chicken stored above unwashed produce in walk in cooler. Operator reorganized. Inspector will recheck at next unannounced inspection Time Extended Corrected On-Site

Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Warning - From follow-up inspection 2023-03-09: Next unannounced Time Extended

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. In ladies room

Basic - No Heimlich maneuver/choking sign posted.