PINCHERS CRAB SHACK

Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. Operator arranged tags in proper order. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Spray bottles not labeled in kitchen by reach in cooler. Operator labeled bottles. Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin outside by back door.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance by prep area in dish area.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee purse and tote bags next to sauces in dry storage. Operator moved to proper storage. Corrected On-Site

Basic - Food stored on floor. Mayo buckets stored on ground in dish area. Operator moved to proper storage. Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees. Operator provided sign. Corrected On-Site

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

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance in prep/dish area.

Basic - Water draining onto floor surface near seafood display.

High Priority - Vacuum breaker missing at threaded faucet on prep sink that had long hose attached and laying below the flood line.

Basic - Ice bucket was stored on floor between uses. Manager removed and took to the dish room. Corrective Action Taken

Basic - In-use ice scoop stored on soiled surface between uses. Observed black build-up in the ice scoop holster at the soda tower. Manager removed for cleaning. Corrective Action Taken

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Items in small reach-in cooler placed into service 2 hours prior and at improper cold holding temperature. Operator removed all items from the unit and placed into an adjacent unit for cooling. cooked rice (48F - Cold Holding); smoked grouper spread (47F - Cold Holding); shredded mozzarella (49F - Cold Holding) Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Baked beans in a holding well measured 125F and less than four hours since placing into service. Operator removed and reheated to 165F and returned to hot holding. baked beans (125F - Hot Holding) Corrected On-Site

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance in the prep/dish area.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Personal jackets and purse were stored on top of and in contact with/adjacent to spice containers in the prep area. Repeat Violation

High Priority - Warewashing sanitizing solution at the bar exceeding the maximum concentration allowed. Operator and employee emptied the sink and remixed solution to proper concentration. Triple Sink (Quaternary 500ppm) Corrected On-Site

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No quaternary test strips available to test solution at the bar three compartment sink.

Basic - Carbon dioxide/helium tanks not adequately secured next to the Bag-in-Box rack. Operator secured them during the visit.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items in multiple areas. Operator moved all items to proper storage. Corrected On-Site

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee was wearing a bracelet while preparing food at the salad maketable on the front line. Operator had employee remove bracelet. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Underside of drink dispensing heads on the side soda machine observed unclean. Ice scoop holster at the soda machine unclean. Operator removed and cleaned holster. Corrected On-Site

Basic - Time/temperature control for safety food thawed in an improper manner. Bag of conch observed thawing in a pan of standing water. Employee moved to the cooler. Corrected On-Site

High Priority - Nonfood-grade containers used for food storage - direct contact with food. Observed non food grade spray bottles at front line with butter and water in use. Operator removed spray bottles. Corrected On-Site

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. At triple sink area. 2-7-24 Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters have accumulated grease and debris

Basic - Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in cooler. Front of walk in cooler very dim, Operator changed light bulb to a higher wattage. Corrected On-Site

Basic - Water draining onto floor surface. At triple sink in dishwasher area

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler, observed cooked crab claws being stored under raw fish. Operator rearranged products Corrected On-Site

High Priority - Spray hose at dish sink lower than flood rim of sink. At dishwasher area in triple sink.

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. At dishwasher area in utility sink

Basic - Equipment and utensils not properly air-dried - wet nesting. At bar area, observed several tumblers wet nesting.

Basic - Floor soiled/has accumulation of debris. Floor in bar area drain, and wall behind wine storage, near outdoor bar area, has accumulated mold like substance. Operator had areas cleaned and sanitized Corrected On-Site

Basic - Hole in or other damage to wall. Several small holes in walls in bar area and front line of kitchen

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Salad station reach-in cooler: cut tomatoes (51F - Cold Holding); cut lettuce (50F - Cold Holding) per operator for less than one hour. Operator called technician and iced down potentially hazardous food. Corrective Action Taken

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Dust on ceiling vents and surrounding tiles in dishwashing area.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee personal belongings and tools mixed on shelves with food for customers on dry storage rack near walk-in cooler. Operator separated all items for proper food protection. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting in dishwashing area an at far end of bar. This is a repeat violation from 8/16/2022. Repeat Violation

Basic - Floor area(s) covered with standing water around drain near bar in front kitchen, not draining. This is a repeat violation from 8/16/2022. Repeat Violation

Basic - Single-service articles improperly stored. In outside dry storage shed, boxes single service tray liners, gloves and to go boxes stored on floor.

Basic - - From initial inspection : Basic - Floor area(s) covered with standing water in back of walk-in cooler. This is a repeat violation from 4/1/2022. Repeat Violation Warning - From follow-up inspection 2022-08-17: Time Extended

High Priority - Hose attached to faucet at three-compartment/food preparation/handwash sink eliminating required air gap. In dishwashing area, prep sink has hose attached with sprayer and hose was hung under floor rim of three compartment sink to the left. Operator hung the sprayer hose above flood rim of sink, restoring air gap. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. In area between cook line and bar area, 2 unlabeled spray bottles of chemicals. By handwash sink at entrance to cook line, 1 unlabeled spray bottle of chemicals . Operator labeled all bottles. This is a repeat violation from 9/15/2021. Corrected On-Site Repeat Violation

Basic - Equipment and utensils not properly air-dried - wet nesting of plastic containers in dishwashing area and plastic cups in bar area. This is a repeat violation from 9/15/2021. Repeat Violation

Basic - Floor area(s) covered with standing water in back of walk-in cooler.

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. Dishwasher (Chlorine 0ppm) in main dishwashing area. Operator set up manual sanitation in three compartment sink, 50ppm chlorine. Corrective Action Taken

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee handling personal cell phone, then put on gloves before washing hands to begin food prep. Educated employee on proper handwashing, employee discarded gloves and washed hands properly before putting on gloves to begin food prep. Corrected On-Site

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw fish not still in original package stored over ready to eat desserts in walk-in freezer. Discussed with operator proper storage of repackaged raw foods in a freezer. Operator moved repackaged raw fish to a lower shelf for proper storage. This is a repeat violation from 2/5/2021. Corrected On-Site Repeat Violation

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

Intermediate - Spray bottle containing toxic substance not labeled. Observed unlabeled chemicals in spray bottles at far end of bar and at three compartment sink in main dishwashing area. Operator labeled the bottles. Corrected On-Site

Basic - Employee preparing food in customer section of dining area. Observed employee cutting lemons in customer section of dining room near fish display case.

Basic - Equipment and utensils not properly air-dried - wet nesting. Observed plastic cups at far end of bar area wet nesting. Educated operator on proper drying procedure for equipment.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Heavy accumulation of dust on hood vents over fryer station. Also heavy accumulation of dust on main kitchen ceiling tiles and nearby vent, located by fryer station.