CRAWDADDY'S

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.

Intermediate - Handwash sink used for purposes other than handwashing. Observed soiled dish rag inside hand wash sink

Intermediate - Observed prep tables soiled with food debris

Basic - In-use knife/knives stored in cracks between pieces of equipment Operator removed Corrected On-Site

Basic - Reach in and walk in cooler Floors soiled with dirt and old food debris

Basic - Reach-in cooler interior/shelves have accumulation of soil residues

Basic - Standing water in bottom of reach-in-cooler.

Basic - - From initial inspection : Basic - Ice buildup in reach-in freezer and/or walk-in freezer Warning - From follow-up inspection 2025-08-07: Time Extended

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw ground beef stored mussels in walk in cooler. Operator removed ground beef. 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. Tuna and grouper removed from freezer 4 hours ago. Operator removed package. Corrected On-Site

Basic - Employee coffee container on a food preparation shelf over and next to clean equipment/utensils in prep area. Operatorremoved. Corrected On-Site

Basic - Ice buildup in walk-in freezer.

Basic - Rice stored on floor in dry storage room. Operator placed on a shelf. 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 Philly beef over ready to eat crab legs and bucket of ice cream, items not commercially packaged. Operator stored items properly. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw clams stored over pickled ginger in reach in cooler at prep area. Operator stored items properly. Corrected On-Site

Intermediate - Clams/mussels/oysters tag removed from original container prior to container being emptied. Observed oyster tag removed from original container prior to container being emptied at prep area. Operator provided tag. Corrected On-Site

Basic - Cleaned and sanitized equipment or utensils not properly stored. Observed cooking pot on floor of cook line. Operator stored properly. Corrected On-Site

Basic - Water draining onto floor surface at cookline.

High Priority - Nonfood-grade cloth towels used in direct contact with mussels and clams in reach in cooler #1 at cook line; removed Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. burgers (38-49F - Cold Holding); skirt steak (43-48F - Cold Holding)cooler #2 at cook line ; food overstocked; food not prepared or portioned today; food out of temperature for approximately 1 hour; smaller portioned made; Corrective Action Taken Repeat Violation Admin Complaint

Intermediate - Clam/mussel/oyster tags not marked with last date served- some tags marked some not; advised to mark all ;

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

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

Basic - Bowl used to dispense food- in reach in cooler #1 at cook line Removed Corrected On-Site

Basic - Food not stored at least 6 inches off of the floor- soups and sauces in walk-in cooler and walk-in freezer advised to store properly

Basic - Reach-in cooler interior/shelves have accumulation of soil residues- all cooler at cook line and walk-in cooler;

Basic - Time/temperature control for safety food thawed in an improper manner- crawfish thawing in standing water outside the kitchen Food moved inside walk-in cooler Corrected On-Site

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

Use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed. Notified Fire AHJ. For reporting purposes only. Small fryer on prep table in the kitchen at expo line / window Removed 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.

Basic - Employee with no hair restraint while engaging in food preparation. Prep area/corrective action taken =line prep person put on a hair restraint. Corrective Action Taken

Basic - Food stored in a location that is exposed to splash/dust. Potatoes/by cook line

Basic - Food stored on floor. Crawfish/walk in freezer/corrective action taken/operator stored foods back on shelf. Corrective Action Taken

High Priority - Raw animal food stored in same container as ready-to-eat food. Raw hamburgers with hotdogs/reach in freezer/corrective action taken/operator separated both food products. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Bleach water/by dishmachine area/corrective action taken/operator labeled chemical. Corrected On-Site

Basic - Cutting board has cut marks and is no longer cleanable. Prep cooler/cookline

Basic - Food stored on floor. Onions/walk in cooler/corrective action taken/operator stored food back on shelf. Corrected On-Site

High Priority - Cooked poultry not reaching a minimum internal temperature of 165 degrees Fahrenheit. Chicken at 161 degrees, corrective action taken/operator stored back on grill to reach 166 degrees. Corrected On-Site

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. Chlorine/prep area/corrective action taken/operator added more water to 100/ppm chlorine. Corrected On-Site

Intermediate - No soap provided at handwash sink. Employee restroom/corrective action taken/operator installed soap in soap dispenser. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Degreaser/sanitizer/by dishmachine area/corrective action taken/operator labeled chemicals. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Items in wic from Reach-in cooler not working, chicken pork sausage mix 71, raw shrimp 66f, crawfish tails 62f, etouffee 70f. Cold hold foods not prepped or portioned today. Over four hours. Stop-sale issued.

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. One exterior, one in kitchen. Corrected On-Site

Intermediate - Clam/mussel/oyster tags not marked with last date served. Some tags not marked.

Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Unclean soda lines over ice bin, at bar.

Intermediate - - From initial inspection : Intermediate - Clam/mussel/oyster tags not marked with last date served. Inconsistent date marking on older tags observed. Warning - From follow-up inspection 2021-10-19: Time Extended

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda lines over ice bin. Warning - From follow-up inspection 2021-10-19: Some cleaning still needed. Time Extended