CRAFTY CRAB

High Priority - - From initial inspection : High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee used personal phone and proceeded to grab a small pot then opened a reach in cooler without washing hands. Reviewed proper handwashing procedures. Employee washed hands correctly. Corrected On-Site - From follow-up inspection 2026-04-24:

High Priority - - From initial inspection : High Priority - Employee washed hands with no soap and proceeded to wiped hands with wet cloth instead of paper towel. Reviewed proper handwashing procedures. Employee washed hands correctly. Corrected On-Site - From follow-up inspection 2026-04-24:

Basic - - From initial inspection : Basic - Employee with no hair restraint while engaging in food preparation. - From follow-up inspection 2026-04-24:

Basic - - From initial inspection : Basic - Shelf with rust that has pitted the surface.Shelf under prep table in kitchen. - From follow-up inspection 2026-04-24:

Intermediate - Handwash sink used for purposes other than handwashing. Hand wash sink near entrance used to thaw uncooked shrimp. Handwashing sink used to store wet towel.

Intermediate - Manager or person in charge lacking proof of food manager certification. Manager at the time of inspection did not have proof of manager certification.

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Operator did not have test kit to test triple sink.

Intermediate - Spray bottle containing toxic substance not labeled. Chemical bottle not labeled degreaser under prep table.

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

Basic - Floor soiled/has accumulation of debris. Floor soiled with trash debris in the walk in freezer. Kitchen floors soiled with food debris.

Basic - Frozen time/temperature control for safety food being slacked at room temperature is no longer frozen solid. Lobster tail seen sitting in water no longer frozen in handwashing sink at 57F. Operator stated placed in sink for 15 minutes.Operator placed in walk in cooler. Corrected On-Site

Basic - Ice buildup in reach-in freezer in kitchen.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave soiled with food debris.

Basic - Light not functioning. Near water heater where chemicals are stored.

Basic - Wet mop not stored in a manner to allow the mop to dry. Mop stored to dry in bucket. Operator moved.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth stored on side of hand washing sink. Operator moved. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken stored next to cooked wings and hush puppies. Employees removed and stored appropriately. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed oyster (44-45F - Cold Holding) in low boy cooler across from back exit path way. Per operator, item was placed in cooler approximately 2 hours prior to inspection. Item placed in walk-in to rapid cool. Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed fried rice (112F - Hot Holding). Per operator, item has been out of temp for approximately 45mins. Operator placed rice to be reheated. Corrective Action Taken Repeat Violation Admin Complaint

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

Basic - Bowl or other container with no handle used to dispense food. Observed no handle bowl used to dispense cooked chicken.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee beverage stored on prep table across passage way leading to back exit. PIC removed bottle from prep table. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed in use utensil stored at 78F.

Basic - Stored food not covered. Observed cooked wings and hush puppies stored uncovered. Repeat Violation

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloth not stored in sanitizing solution between use. PIC placed wiping cloth in sanitizing solution. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed melted butter and garlic (130F - Hot Holding); tomatoes sauce (125F - Hot Holding). Per operator, items have been out of temperature for approximately 30 mins prior to inspection. Manager turned up temperature on crockpot to allow reheating. Second temperature melted butter and garlic 181F; tomatoes sauce 176F.

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Three compartment sink/WC Observed no test kit used to check sanitizer.

Intermediate - No soap provided at handwash sink. - Kitchen Observed handwashing sinks with no soap. Employee replenished soap. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Observed unlabeled spray bottle containing window cleaner.

Basic - Reach-in cooler shelves with rust that has pitted the surface. - observed reach in cooler across from cooking unit with rusted shelves.

Basic - Stored food not covered. - Standing cooler next across from cooking unit Observed slices of cake and chicken stored uncovered in reach in cooler.

Basic - Time/temperature control for safety food thawed in an improper manner. - Kitchen Observed fish thawed at room temperature. Educated manager about acceptable methods of thawing. Employee placed fish to be thawed under running water. Corrected On-Site

High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Bar Triple Sink (Quaternary 50ppm) Operator added more quat solution to sink which retested at 200ppm. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cornstarch mix with milk (47°F - Cold Holding) Observed next at breading station near ice machine, metal bowl of cornstarch with milk was in a bowl of the same size with melted ice underneath. Operator got a larger container to place the metal bowl of cornstarch and milk in and added more ice so it was covering the sides of the container. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed soda gun at bar soiled. Operator cleaned and sanitized soda gun. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Observed multiple items stored in hand-wash sink on far right of server station. Operator removed. Corrected On-Site

Basic - Accumulation of black mold-like substance in the interior of the ice machine. Advised operator to remove ice and clean and sanitize ice machine interior.

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer Bucket (Quaternary 50ppm) Operator dumped old solution and refilled with fresh solution retesting at 200ppm. Corrected On-Site

Basic - Working containers of flour, cornstarch, and sugar removed from original container not identified by common name in dry storage area. Operator labeled. Corrected On-Site

High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee texting on cellular phone, put away cellular away into pockets then proceeded to prepare food for guest.

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed food contact surfaces on cooks line and server aisle not being sanitized between uses only with wet towels. Operator put quaternary ammonium solution on cooks line and server line. Corrected On-Site

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw scallops over cooked crabs in reach in cooler located on cook line.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw crab cakes stored over cooked chicken wings in reach in cooler located on cook line.

High Priority - Raw animal foods not properly separated from each other during preparation based upon minimum required cooking temperature. Observed raw chicken stored in same container as cooked crab in reach in freezer located on cook line Observed raw chicken over raw tilapia in reach in cooler on cook line.

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Employee beverage container in ice machine/ice bin. Observed employee beverage uncovered with ice in ice machine located on server aisle see stop sale.

High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Observed wiping cloth quaternary ammonium solution more tan 400 ppm. Operator corrected to 200ppm.

Intermediate - Clam/mussel/oyster tags not marked with last date served. Observed tags not marked for last day oysters served.

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Observed cooked mussels, cooked clams, snow crabs, sausage in reach in cooler defrosted 24 hours operator not date marked.

Intermediate - Employee with artificial nails/nail polish working with exposed food without wearing intact gloves. Observed employee working with fake polished nails pouring sauces and not touching silverware from handle without wearing gloves or washing hands.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed lemon cutter, ice bin at bar area, soda nozzles at bar with built up with grease and mold like substance.

Intermediate - Handwash sink not accessible for employee use at all times. Observed employee sink inaccessible with sanitizer bucket inside sink.

Intermediate - Handwash sink used for purposes other than handwashing. Observed hand washing sink located on server aisle used as a dump sink.

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no chemical test strips to check chlorine or quaternary ammonium solution. Operator stated they were out of strips.

Intermediate - No soap provided at handwash sink. Observed no soap at soap dispenser at hand washing sink next to Pepsi reach in cooler located on cook line.. Operator replaced soap Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed boiled eggs, lobster, blue crab , chicken wings, coleslaw prepared on April 10th not date marked.

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

Basic - Bowl or other container with no handle used to dispense food. Observed no handle bowls used to dispense sweet potatoes from reach in freezer and cooked chicken wings from reach in cooler located on cook line. Observed no handle scoop used to dispense flour on cook line.

Basic - Clean utensils stored between equipment and wall. Observed knife stored i between wall and equipment.

Basic - Employee beverage container in ice machine/ice bin. Observed employee beverage uncovered with ice in ice machine located on server aisle see stop sale.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed seven employee beverages stored on prep shelf next to rice cooker with hot cooked rice being served to public.

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Observed personal employee food stored in reach in Pepsi cooler and walk in cooler with food served to public.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee cap stored on shelf with clean sanitized utensils.

Basic - Equipment in poor repair. Observed Pepsi reach in cooler handle and gasket torn located on cook Line.

Basic - Ice scoop handle in contact with ice. Observed ice scoop handle directly touching ice at bar area.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils at 89°F in standing water used to dispense hot rice from rice cooker on cook line.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed Pepsi reach in cooler shelves gaskets on cook line with build up grease and food residue.

Basic - Single-service articles not stored inverted or protected from contamination. Observed single service to go boxes on dry storage shelf not inverted.

Basic - Standing water in bottom of reach-in-cooler. Observed standing water in reach in cooler located next to dry storage and reach in at bar cooler.

Basic - Stored food not covered. Observed opened can of marinara sauce in reach in cooler not covered.

Basic - Unwrapped single-service utensils not presented so that only the handles are touched. Observed unwrapped single service utensils not inverted with handle upwards..

Basic - Wet mop not stored in a manner to allow the mop to dry. Observed wet mop in bucket with water not hung to dry.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloth not stored in sanitizing solution throughout cook line and server aisle.

Basic - Working containers of food removed from original container not identified by common name. Observed flour placed into a tomato ketchup can not labeled. Observed fish fry, shrimp fry flour removed from original containers in kitchen area not labeled.

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed Dishwasher at Chlorine of 0ppm. Attempted to prime, rechecked 4 times. Same reading each time. Corrective Action Taken

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shrimp stored above cooked crawfish and lobster in walk-in cooler. Operator removed and shrimp below cooked/ready to eat products. Corrected On-Site Repeat Violation

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed crock pots front counter - butter (92°F - Hot Holding); marinara (129°F - Hot Holding); per operator stored in units at 12pm. Operator reheated butter to 182°F and marinara to 170°F and turned up crockpot heating. Corrected On-Site Repeat Violation

Intermediate - Clam/mussel/oyster tags not marked with last date served. Observed oyster tags, per operator identified date marks as date products were received not date last sold/served.

Intermediate - Clams/mussels/oysters tag removed from original container prior to container being emptied. Observed oysters in walk-in cooler missing tag. Operator stated tags were being dated on receipt of product and stored with other shell tags. Operator took shell tag and stored with product. Corrected On-Site Repeat Violation

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed no written plan for potato's cooked, corn cooked, garlic butter (fresh garlic in margarine) all time marked at 12 pm. Provided procedure to operator. Corrective Action Taken

Intermediate - Squeeze bottle containing hand soap not labeled in rear cook line area by handwash sink. Operator labeled appropriately. Corrected On-Site Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. Observed bowl used to scoop cocktail sauce in walk-in cooler. Operator removed and stored appropriately. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed 4 employees beverages stored on prep table next to rice cooker on cook line. Operator removed and stored below counter. Corrected On-Site

Basic - Food not stored at least 6 inches off of the floor. Observed containers of soy sauce reused to store spices stored on floor below woks. Operator lifted containers off floor and stored appropriately. Corrected On-Site

Basic - Single-service articles not stored inverted or protected from contamination. Observed single service Togo bowls on cook line not inverted. Operator inverted. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Observed containers of soy sauce reused to store spices stored on floor below woks. Containers are unlabeled. Operator had employee label containers. Corrected On-Site