MR & MRS CRAB JUICY SEAFOOD

Intermediate - - From initial inspection : Intermediate - Oyster tags not maintained in chronological order according to the last date they were served in the establishment. Tags from November 2025 and after not kept form90 days. Repeat Violation Warning - From follow-up inspection 2025-12-29: Time Extended

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Chlorine sanitizer tested at over 200ppm. Operator readjusted chlorine sanitizer to 50ppm. Corrected On-Site

Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. Oyster tags not in chronological order. Tags from November, April, and January.

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. Milk in front line Reach in cooler not dated. Employee added date to milk during time of inspection. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior of soda gun soiled at bar area.

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

Basic - Cutting board has cut marks and is no longer cleanable. On cutting board of front line cook Reach in cooler.

Basic - No handwashing sign provided at a hand sink used by food employees. Located at 4 Employee handwash sink in kitchen area. Operator posted signs to all sinks during time of inspection. Corrected On-Site

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

Basic - Equipment in poor repair. Some gaskets in Reach in cooler at bar area are cracked/torn. One glass door for bar Reach in cooler cracked.

Basic - Unnecessary items/unused equipment on the premises. 3 electric scooters inside dry storage area in back kitchen . Employees removed scooters from premises during time of inspection. Corrected On-Site

High Priority - Dented/rusted cans present. See stop sale. Hunts tomato ketchup 7 pounds 2 oz

High Priority - Raw animal food stored over or with unwashed produce. Raw shrimp stored over unwashed potato in Walk in cooler. Operator rearranged potatoes during time of inspection. Corrected On-Site

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

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Personal food stored with tofu bin in Walk in cooler. Operator segregated personal items during time of inspection Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees. No hand washing sign in woman's bathroom. Operator placed sign during time of inspection. Corrected On-Site

Basic - Open dumpster lid. Operator closed lid during time of inspection. Corrected On-Site

High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. Three compartment sink bar above 200 ppm management remade to 200 ppm Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Plastic container for silverware stored over the hand washing sink. Employee removed Corrected On-Site Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee bikes stored by single service storage

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Employee moved to bucket. Corrected On-Site

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Tested at 10 ppm management remade to 100 ppm Corrected On-Site

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Provided for management Corrective Action Taken

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Cooling eggs with plastic wrap over pan. Manager removed plastic wrap. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Ice was dumped inside hand washing sink.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp over ready to eat crab reach in cooler cooks line.operator moved to proper storage. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Hand washing sink by dish area.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone over liquid margarine, dry storage shelf

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed lettuce over milk and macaroni cheese. Operator removed to correct storage wall in cooler. 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. Employee touched hat and began working with clean equipment making food. Employee washed hands. Corrective Action Taken

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach in cooler on main cooks line lid top Cold holding:calami 45 f operator moved to walk in cooler 2nd temp 38 f Lid top main reach in cooler on cooks line Cold holding: shredded mozzarella cheese 52 f operator moved to freezer 2 nd temp 43 f Corrected On-Site Repeat Violation

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed. Operator was able to identify time mark for chicken wings French fries tarter sauce and time stamped the food. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cold holding: raw chicken 44 f raw shrimp 44 operator put in walk in freezer f 2nd temp all foods went to 43 f Corrected On-Site

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. Ran dish machine 2 times, tested 0ppm. Operator setup three compartment and contacted dish machine service company at time of inspection. Corrective Action Taken

High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired on 02/01/2021. Admin Complaint

Intermediate - Handwash sink not accessible for employee use at all times. Observed a metal scrubbing pad stored in handwash sink at the cook line. Operator removed. Corrected On-Site

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Operator posted time log but no written procedures. Provided form to operator by email, operator printed and filled out form at time of inspection. Corrected On-Site

Intermediate - Original container of toxic substance or chemical does not bear the manufacturer's label. At dining room. Operator labeled. Corrected On-Site