CRAB GARDEN

High Priority - Nonfood-grade containers used for food storage - direct contact with food. Sugar and rice.

Basic - Bowl or other container with no handle used to dispense food. By the walk in cooler Repeat Violation

Basic - Cardboard used to line food-contact shelves of prep tables with food (can goods) and walk in cooler.

Basic - Food stored on floor. Walk in cooler: bag of onions stored on the floor. Walk in freezer: case of shrimps stored on the floor. Corrected On-Site Repeat Violation

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

Basic - Working containers of food removed from original container not identified by common name. By the cookline: unlabeled containers with salt, msg, and sugar. Corrected On-Site Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. Observed plastic bowl with no handle used as a scoop. Operator removed. Corrected On-Site

Basic - Food stored on floor. Observed shrimp and mussels stored on the floor of the walk in freezer. Operator stored properly. Corrected On-Site

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

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

Basic - Working containers of food removed from original container not identified by common name. Observed rice container with no name label. Operator placed name. Corrected On-Site

Basic - Worn, torn and/or soiled floors/carpeting. In the walk in freezer.

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed walk in cooler and walk in freezer shelves heavily soiled. Observed storage shelves in the back soiled. Repeat Violation - From follow-up inspection 2025-02-20: Observed walk in cooler and walk in freezer shelves heavily soiled. Observed storage shelves in the back soiled. Time Extended

Basic - - From initial inspection : Basic - Food stored on floor. Observed sauces stored on the floor in the preparation station. - From follow-up inspection 2025-02-20: Observed fries and chicken stored on the floor in the walk in freezer. Time Extended

Basic - - From initial inspection : Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. - From follow-up inspection 2025-02-20: Walk-in cooler/freezer shelves with rust that has pitted the surface. Time Extended

High Priority - Raw animal food not properly separated from ready-to-eat raw animal food, such as hamburgers, steak and sushi covered under a consumer advisory. Observed unwashed vegetable over cooked chicken wings. Educated operator how to properly store.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed walk in cooler shelves heavily soiled.

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

Basic - Bowl or other container with no handle used to dispense food. Observed plastic bowl with no handle used as a scoop in the rice container and flour container. Operator removed. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed fish stored on top of restaurant food items in the walk in cooler. Operator stored properly. Corrected On-Site

Basic - Food stored on floor. Observed case of beef stored on the floor in the walk in freezer.

Basic - In-use wet wiping cloth/towel used under cutting board. Operator removed. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed fan cover in walk in cooler with dust.

Basic - Worn, torn and/or soiled floors/carpeting. Observed walk in freezer floor soiled.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw beef stored over RTE vegetables in flip top cooler, operator relocated products. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed orange chicken (63F - Cold Holding); chicken wings (71F - Cold Holding) located on prep table next to fryer as per operator for two hours. Operator moved products to walk in freezer for rapid cooling Corrective Action Taken

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. Provided operator with Big 6 poster Corrective Action Taken

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed Shrimp (82/79F - Cooling) covered while in the cooling process located inside walk in cooler. Operator uncovered the product Corrected On-Site

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

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at hand wash sink, operator provided paper towels Corrected On-Site

Intermediate - Toxic substance/chemical on premise that is not required for the operation of establishment. Observed can of WD-40 underneath prep table next to bottles of vinegar and sesame oil

Basic - A minimum of one bathroom facility is not available for public use. Observed out of order sign on door of working customer bathroom, operator removed sign and changed sign for customer use only. Corrected On-Site

Basic - Floor soiled/has accumulation of debris. Observed floor soiled near hand wash sink Repeat Violation

Basic - Food not stored at least 6 inches off of the floor. Observed boxes of chicken stored on sheet tray on floor inside of walk in cooler, operator moved boxes to shelf Observed case of water stored on floor in storage area. Corrected On-Site

Basic - In-use wet wiping cloth/towel used under cutting board. Observed towel under cutting board on prep table by triple sink, operator removed towel Corrected On-Site

Basic - Observed walk in cooler with soiled shelves

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed walk in freezer with rusted shelves

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloth stored on top of prep table not in sanitizer solution Repeat Violation

Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Observed soiled wet wiping cloth stored on prep table by triple sink

Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Operator turn on the hot water valve. Corrected On-Site Repeat Violation

Basic - Floor soiled/has accumulation of debris. Walk in cooler.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hand wash sink in the kitchen. Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Corrected On-Site

High Priority - Raw animal food stored over or with unwashed produce. Walk in cooler : raw chicken stored above carrots and onions. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Kitchen: bags stored inside the hand washing sink. Corrected On-Site

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Kitchen, operator turned on the water during the inspection. Corrected On-Site

Basic - Buildup of food debris/soil residue on equipment door handles. Walk in cooler and walk in freezer door handles.

Basic - Food not stored at least 6 inches off of the floor. Walk in freezer: cases of shrimps stored on the floor.

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

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Observed raw chicken above potato fries located in the walk-in freezer. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Observed box containing roll of food service film stored on top of unit located in the kitchen. Corrected On-Site

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

Basic - Equipment and utensils not properly air-dried - wet nesting. Observed on shelf above 3 compartment sink. Corrected On-Site

Basic - Exterior door has a gap at the threshold that opens to the outside. Observed at the back door.

Basic - Food stored on floor. Observed raw shell eggs stored on the floor of the walk-in cooler. Observed cases of plastic bottled drinking water stored on the dry storage floor. Corrected On-Site

Basic - In-use wet wiping cloth/towel used under cutting board. Observed on the prep counter. Corrected On-Site

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Observed in the dry storage area.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood filters soiled with accumulation grease.

Intermediate - bserved: Non-pitting surface rust on food-contact equipment. Observed multiple shelves under preparation table has non pitting surface.

Basic - Observed: Employee with no hair restraint while engaging in food preparation. Employee put on hair restraints. Corrected On-Site

Basic - Observed: Wet mop not stored in a manner to allow the mop to dry. Observed by the kitchen back door marked exit. Employee inverted mop. Corrected On-Site

High Priority - Nonfood-grade bags used in direct contact with broccoli in the walk in cooler. Manager discarded nonfood grade bags. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting board has stains.