RED CRAB JUICY SEAFOOD

High Priority - Raw animal food not separated from ready-to-eat food during preparation. Observed Raw shrimp stored over cooked shrimp at cook Observed raw scallops stored over cooked pasta and cooked shrimp at prep table Observed raw shrimp stored over cooked sausage at prep table Corrected On-Site

Basic - In-use spatula stored in standing water in small blue crock pot less than 135 degrees Fahrenheit at 125F Operator turned water to 135F Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shrimp stored over cooked lobster tails inside walk in cooler Operator stored properly Corrected On-Site

Basic - Ice buckets not stored inverted or in a protected manner. Operator stored properly Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed Raw shrimp over ready to eat shrimp at lowboy stainless reach in cooler on cook line, operator stored all items correctly. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Observed unlabeled spray bottle of fabuloso unlabeled at bar counter. Operator labeled items properly.

Basic - Bowl or other container with no handle used to dispense food. Observed plastic bowl as scoop with no handle inside bag of dry rice at back dry storage shelf. Operator removed.

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed ice buckets not inverted on prep roller cart kin kitchen.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed pack of cigarettes on top of clean dish pit drying shelf. Operator removed.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. coleslaw (50F - Cold Holding) flip top cooler. Not prepped or portioned. In unit over four hours.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. coleslaw (50F - Cold Holding) flip top cooler. Not prepped or portioned. In unit over four hours.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. cooked potatoes (111F -135F- Hot Holding) steam table end of cook line. In unit less than four hours. Steam table turned up higher. Potatoes overstocked. Stirred. Potatoes 135F

Intermediate - Spray bottle containing toxic substance not labeled. On rack next to rolling carts. Labeled Corrected On-Site

Basic - In-use knife/knives stored in cracks between pieces of equipment.

Basic - Working containers of food removed from original container not identified by common name. Flour dry storage Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At cookline low boy cooked chicken wings stored under raw shrimp. Advised operator about proper food storage, operator moved chicken wings to different location in cooler. Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. At cook expo line, spray bottle with glass cleaner was on table. Advised operator about proper storage of chemicals. Operator removed. Corrected On-Site

Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Emailed information to operator for the Big 6

Intermediate - No probe thermometer provided to measure temperature of food products. At kitchen, no thermometer when inspection began. Operator provided thermometer. Corrected On-Site

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Air vent at end of cook line

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Plates on storage shelf Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan covers in walk in cooler

High Priority - Raw animal food stored over or with unwashed produce. Raw beef over potatoes /walk in cooler/corrective action taken/operator stored raw beef on bottom shelf. 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.

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Hardboiled eggs/cook line

Intermediate - Spray bottle containing toxic substance not labeled. Sanitizer/corrective action taken/operator labeled chemical. Corrected On-Site

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

Basic - Working containers of food removed from original container not identified by common name. Flour/storeroom

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Cutting lemons/prep area/kitchen/corrective action taken/operator washed hands and put on gloves. Corrected On-Site

High Priority - Raw animal foods not properly separated from each other during preparation based upon minimum required cooking temperature. Raw chicken over raw oysters.prep area/corrective action taken/operator separated both raw products. Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. Dw40 above prep table/cookline/corrective action taken/operator stored chemical in proper area. Corrected On-Site

Basic - Food stored on floor.crawfish/walk in freezer

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Homemade dressing 45f in Reach-in cooler. Reduced amount stored in top Reach-in cooler. Corrective Action Taken

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Unclean ac vents and ceiling in kitchen.

Basic - Time/temperature control for safety food thawed in an improper manner. Crab thawing in standing water. Corrected On-Site

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0ppm Chlorine sanitizer bucket. Bleach added, verified 50ppm. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Less than 4 hours, Cold hold foods not prepped or portioned today, Raw shrimp 48-52f crab 46/47f overstocked in top Reach-in cooler. Removed to proper storage. Into bottom Reach-in cooler. Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Less than 4 hours, hard boiled egg 109f, moved into Reach-in cooler. Corrective Action Taken

Intermediate - Handwash sink not accessible for employee use at all times. Bowl in designated Hand wash sink at bar, was removed. Corrected On-Site

Intermediate - Original container of toxic substance or chemical does not bear the manufacturer's label. Cleaners, were labeled. Corrected On-Site

Basic - Food stored on floor. Bag and boxes of food on floor in Walk-in cooler, Walk-in freezer. Removed to proper storage. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoop in 97f water, heating container turned higher to raise water temp, 135f verified. Corrected On-Site