THE CRAB STOP SEAFOOD BAR & GRILL II

High Priority - Raw animal food stored over or with unwashed produce. Raw shelled eggs over green peppers Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. fish dip (48F - Cold Holding); raw shrimp (48F - Cold Holding); lobster tails (48F - Cold Holding). In cooler for 30 mins. Operator iced down 2nd temps- lobster-40f. Shrimp 42f. Fish dip 42f Corrected On-Site

Intermediate - No soap provided at handwash sink. Corrected On-Site

Intermediate - oyster tags not marked with last date served. One tag is missing a date

Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Fish is not fully thawed. Educated operator and advised to remove from bag Corrected On-Site

Basic - Equipment in poor repair. Gasket torn on server fridge

Basic - Floor soiled in grease under ovens

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Grease buildup up on hoods and cook line equipment. Gaskets soiled

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Beef soup observed at 54f. Made last night and stored in cooler overnight

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at sink next to dishwasher. No soap at front counter hand sink 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. Rice in reach in cooler Corrected On-Site

Basic - Buildup of food debris/soil residue on equipment door handles. On cook line cooler handles

Basic - Equipment in poor repair. Cooler in prep area is broken and not in use.

Basic - Floor not cleaned when the least amount of food is exposed. Grease buildup on floors under hood system

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled in grease. Hoods are scheduled to be cleaned this week

Basic - Standing water in bottom of reach-in-cooler. Cook line cooler Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Bulk bins of seasonings next to walk in cooler Corrected On-Site

High Priority - - From initial inspection : High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 5 live flies near mop sink - From follow-up inspection 2025-02-05: Observed 3 flies Time Extended

Intermediate - - From initial inspection : Intermediate - Clam/mussel/oyster tags not marked with last date served. - From follow-up inspection 2025-02-05: Time Extended

Basic - - From initial inspection : Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Cook line cooler is reading 60f Walk-in cooler 55f Small make table 52f - From follow-up inspection 2024-08-22: Small make table ambient 39f. Cook line cooler ambient 48f. Operator is not using walk in cooler. He stated he is going to use the other walk incooler Time Extended

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. 200+++ppm. Remade now 100ppm Corrected On-Site

Intermediate - No soap provided at handwash sink. Soap was added. 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. Rice in reach in cooler and creamer in reach in. Date mark was added Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Bowl being used as scoop for potatoes Repeat Violation

Basic - Clams/mussels/oysters removed from original container for long-term storage. Tag was placed back with oysters. 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 prep table Corrected On-Site Repeat Violation

Basic - Equipment in poor repair. Ice cream freezer door broken

Basic - Floor area(s) covered with standing water. In walk in coolers Repeat Violation

Basic - In-use tongs stored on equipment door handle between uses. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Grease buildup between equipment.

Basic - - From initial inspection : Basic - Condensation or other drainage not disposed of according to law. Inside walk-in draining into bus tub. - From follow-up inspection 2023-09-27: Time Extended

Basic - - From initial inspection : Basic - Equipment in poor repair. Gaskets torn on front glass cooler - From follow-up inspection 2023-09-27: Time Extended

Basic - - From initial inspection : Basic - Food contaminated by unsanitized equipment or utensil. See stop sale. Condensation dripping into cooked potatoes in walk-in cooler - From follow-up inspection 2023-09-27: Time Extended

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Educated Corrected On-Site

High Priority - Raw animal food stored over or with unwashed produce. Raw scallops stored over lettuce Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored over corn on the cobb Corrected On-Site Repeat Violation

Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. Repeat Violation

Intermediate - Handwash sink not accessible for employee use at all times. Stainless steel scruby in sink Corrected On-Site

Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Front counter Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Yellow liquid in bottle not labeled

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Front sink Corrected On-Site

Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Mahi Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone on top of ice maker

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

Basic - In-use tongs stored on equipment door handle between uses. Corrected On-Site Repeat Violation

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood system dirty Repeat Violation

Basic - Wet mop not stored in a manner to allow the mop to dry. Repeat Violation

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Reading over 200+++ppm. Advised to remake bucket, now reading 100ppm Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Powered sugar Repeat Violation

Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. Under cooks line heavy soil 2. Wall behind cooks line soiled Repeat Violation - From follow-up inspection 2022-07-08: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters dirty Repeat Violation - From follow-up inspection 2022-07-08: Time Extended

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. Dish machine measures 0 for sanitizer.

Basic - Buildup of food debris/soil residue on equipment door handles. Hood and hood filters heavily soiled.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On-Site

Basic - Equipment in poor repair: double door upright unit at server station, gasket ripped. Double door stainless ar cookline with ripped gasket. Prep station/cooler not operable.

Basic - Floor soiled/has accumulation of debris. Under cook equipment and between equipment heavily soiled.

Basic - Time/temperature control for safety food thawed in an improper manner. Bag of frozen shrimp thawing in prep sink. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over butter in walk in cooler. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Drawn butter holding 70°, left overnight.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Drawn butter left out from yesterday, 70°. Stop sale issued.

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. Opened gallon jug of milk opened previous day.

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

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.kitchen/cookline area.

Basic - Bowl or other container with no handle used to dispense food. Scooping potatoes.

Basic - Equipment in poor repair. Gaskets on tall stainless unit ripped and torn.

Basic - Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling.

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Orange drink in reach in cooler, no lid. Corrected On-Site