JUICY CRAB HOUSE

Basic - Bowl or other container with no handle used to dispense food. Bowl used as scoop for spices nesting in spice container. Employee removed bowl during inspection. Repeat Violation

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoop stored in standing water near rice cooker. Employee moved scoop to dishwasher area to clean. Corrected On-Site Repeat Violation

Basic - Open dumpster lid. Dumpster lids at back of parking lot open. Corrected On-Site

Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment: - due to tags not having dates on them, they cannot be catalogued correctly.

Intermediate - Clam/mussel/oyster tags not marked with last date served: - several of the tags were not marked with the date the last item was sold.

Intermediate - No soap provided at handwash sink: - he's in kitchen by dish machine no soap.

Basic - Current Hotel and Restaurant license not displayed: - establishment's license is current but they have not printed it yet.

Basic - Equipment in poor repair: - air conditioning in the establishment is not working.

Basic - In-use knife/knives stored in cracks between pieces of equipment: - two knives between make-line and table. Manager removed and took the knives to the kitchen. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit: - rice scoop in standing water temping at 85° F.

Basic - Light not functioning: - walk-in freezer light not working correctly. Will not turn on when the switch is turned on (attempts to turn on).

Basic - No handwashing sign provided at a hand sink used by food employees: - men's restroom does not have a hand washing sign.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust: - left side exterior of right make-line dirty from knives being stored between it and the table next to it. Kitchen employee cleaned during inspection. Corrected On-Site

Intermediate - Clam/mussel/oyster tags not marked with last date served: - four in pan of approximately fifty with no date mark.

Intermediate - Container of raw pre-shucked clams/mussels/oysters does not have a proper label: - 11 trays of shucked oysters in walk-in cooler do not have the tag with them. Cook knew which tag it was in the pan of tags and placed it with them. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food: - plastic container used as scoop in rice. Employee removed from the rice. Corrected On-Site

Basic - Ice scoop handle in contact with ice: - east end ice bin had scoop handle in the ice. Inspector gave corrective information to employee who washed her hands and removed the scoop from the ice. Corrected On-Site

Basic - In-use knife/knives stored in cracks between pieces of equipment: - knife between table and make-line on the cook's line. Duty manager explained to cook that you cannot do it. Cook removed knife. Corrected On-Site

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container: - measuring cups used as scoops in rice, salt, and various seasonings in back dry storage room had several of them with the handles down in the seasonings and rice. Employee turned the handles up. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit: - rice scoop in standing water measuring 66° F. Shift manager removed, dumped out the water, cleaned the container and scoop, and placed back in position next to the rice warmer without water. Corrected On-Site

High Priority - Raw animal food stored over or with unwashed produce. - walk-in cooler: raw shrimp in bowl over box of Napa cabbage. Owner had employee move cabbage to another area. Corrected On-Site

Basic - Food stored on floor. - cases of shrimp and chicken on floor in both walk-in freezers. Owner had employee put on shelves. Corrected On-Site

Basic - In-use knife/knives stored in cracks between pieces of equipment. - knife between make line and table. Employee moved the knife to the dish area for cleaning. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - outside of make-line and edge of table dirty with old food and debris from knives being placed between them.