CRAFTY CRAB 2226 LLC

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp over boiled eggs in walk-in cooler. Manager moved eggs at time of inspection. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Boiled eggs 106F, per manager eggs in crock pot approximately 2 hours, reheated to 171F during inspection. Corrected On-Site

Intermediate - Clam/mussel/oyster tags not marked with last date served. Tag marked 5-9-26 for oysters still on hand 5-11-26

Intermediate - No soap provided at bar handwash sink.

Intermediate - Spray bottle containing toxic substance not labeled. Per manager bottle contains DC33 quaternary sanitizer.

Basic - Walk-in cooler shelves with rust that has pitted the surface.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in ware wash location. Manager had employee restock paper towels. Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin in corners of ice chute. Manager asked employee to clean ice machine. Corrective Action Taken

Basic - Frozen time/temperature control for safety food being slacked at room temperature is no longer frozen solid. Thawing/Prepping raw shrimp 55F ( 4:40-4:54 ). Employee thawed shrimp in standing water 55F, it is now slacking at room temp in standing water, employee is also prepping portions of thawed shrimp 55F.

Basic - Label for original container of raw shucked clams/mussels/oysters not maintained on premises until last of product served.

Basic - Open dumpster side door.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw oysters over Boiled eggs manager corrected during time of inspection. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Observed in the dish room area.

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

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Mold like substance underneath pre wash sink in dish room.