JOE'¿S CRAB SHACK

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

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cookline refrigerated drawers mahi mahi (46-47F - Cold Holding); Kitchen make table Refrigerated drawers raw sausage (52F - Cold Holding); raw shrimp (52F - Cold Holding); cooked crab (52F - Cold Holding); cole siaw (45F-47F - Cold Holding); ranch made in house (52F - Cold Holding); placed overnight. Operat instructed to discard. Kitchen TRUE reach in cooler cut lettuce (45F - Cold Holding), placed overnight. Operator instructed to place ice, operator discarded,. Corrective Action Taken Warning

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Bar lowboy unit , cream opened 24 hours ago not date marked. Corrected On-Site Warning

Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap, in men's bathroom Corrected On-Site Warning

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. Thawed salmon in walk in cooler. Corrective Action Taken Warning

Basic - No handwashing sign provided at bar hand sink used by food employees. Corrected On-Site Warning

Basic - Standing water in bottom of reach-in-freezer Warning

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed lettuce stored above cheese cake at TRUE cook-line reach in cooler . Corrected On-Site Warning

Basic - Water leaking from bar dishmachine Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed the following at Prep station right side; coleslaw (50F - Cold Holding); in house made Ranch (48F - Cold Holding); cooked crab (51F - Cold Holding). All items from overnight. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed the following at Prep station right side; coleslaw (50F - Cold Holding); in house made Ranch (48F - Cold Holding); cooked crab (51F - Cold Holding). All items from overnight. Warning

Basic - Current Hotel and Restaurant license not displayed.

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed cook with watch on. Manager coached and employee removed Corrected On-Site

Basic - Employee with no beard guard/restraint while engaging in food preparation. Observed cook with lengthy beard. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic and metal containers Repeat Violation

Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed 2 knives in between equipment on right side prep table. Manager removed Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed the following in the reach in cooler at breading station: Reach in cooler at breading station ; raw shrimp (46F - Cold Holding); raw calamari (47F - Cold Holding); raw fish (47F - Cold Holding); raw unpeeled shrimp (43F - Cold Holding); All items over 4 hours. Also, observed the following for items held overnight: great balls of fire (47F - Cold Holding); stuffed crab (49F - Cold Holding); marinated chicken (47F - Cold Holding). See stop,sell Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed the following in the reach in cooler at breading station: Reach in cooler at breading station ; raw shrimp (46F - Cold Holding); raw calamari (47F - Cold Holding); raw fish (47F - Cold Holding); raw unpeeled shrimp (43F - Cold Holding); All items over 4 hours. Also, observed the following for items held overnight: great balls of fire (47F - Cold Holding); stuffed crab (49F - Cold Holding); marinated chicken (47F - Cold Holding) Warning

Intermediate - Handwash sink used for purposes other than handwashing. Observed cleaning towel in hand wash sink by dish machine

Basic - Bowl or other container with no handle used to dispense food. Observed small seasoning container with no handle in container of black pepper. Employee removed Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic cups at soda station - left side

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed handle of measuring container in direct contact with sugar container

Basic - Old labels stuck to food containers after cleaning. Metal and plastic containers. Manager removed Corrected On-Site

High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Advised operator to set up 3 compartment sink for sanitizer of dish ware items The operator set up the machine and ran several racks through the machine. We observed a hot water booster and chemical sanitizer dispenser on the dish machine. Once they ran the racks through, we tested for hot water and chlorine sanitizer, neither test triggered properly. Warning

High Priority - Raw unwashed mushrooms over ready to eat diced onions in walk in cooler Corrected On-Site Warning

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed salmon marinade containing real butter dated 8/23/21. Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed Salmon marinade made on 8/23 in walk in cooler. Observed raw chicken in walk in cooler at 46° since 10am. Observed the following items at the make tables and reach in coolers at the make tables. great balls of fire (47°F - Cold Holding); raw chicken (52°F - Cold Holding); cheese sticks (50°F - Cold Holding); egg wash (52°F - Cold Holding) Reach in cooler under grill sauté: ; raw fish (44°F - Cold Holding); shrimp and bacon kabobs (44°F - Cold Holding); raw mahi-mahi (49°F - Cold Holding); raw shrimp (44°F - Cold Holding); raw chicken (45°F - Cold Holding); raw steak (44°F - Cold Holding); raw salmon (49°F - Cold Holding); Fish (49°F - Cold Holding); stuffed crab (45°F - Cold Holding) cooked sausage (71°F - Cold Holding); cooked potatoes (60°F - Cold Holding); shredded cheese (65°F - Cold Holding); cooked shrimp (60°F - Cold Holding); ranch (60°F - Cold Holding); coleslaw (58°F - Cold Holding) Tall boy cooler across from flame grill; cut lettuce (54°F - Cold Holding) Next day call back for multiple temperature violations Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Salmon marinade made on 8/23 in walk in cooler. Observed raw chicken in walk in cooler at 46° since 10am. Observed the following items at the make tables and reach in coolers at the make tables held for more than 4 hours. Reach in cooler below breading station ; great balls of fire (47°F - Cold Holding); raw chicken (52°F - Cold Holding); cheese sticks (50°F - Cold Holding); egg wash (52°F - Cold Holding) Reach in cooler under grill sauté: ; raw fish (44°F - Cold Holding); shrimp and bacon kabobs (44°F - Cold Holding); raw mahi-mahi (49°F - Cold Holding); raw shrimp (44°F - Cold Holding); raw chicken (45°F - Cold Holding); raw steak (44°F - Cold Holding); raw salmon (49°F - Cold Holding); Fish (49°F - Cold Holding); stuffed crab (45°F - Cold Holding) Grill sauté in front of grill area; sliced tomatoes (49°F - Cold Holding); cut lettuce (52°F - Cold Holding); cooked rice (50°F - Cold Holding); crab dip (55°F - Cold Holding); mashed potatoes (58°F - Cold Holding); Alfredo (53°F - Cold Holding); ranch (49°F - Cold Holding); shredded cheese (51°F - Cold Holding) cooked sausage (71°F - Cold Holding); cooked potatoes (60°F - Cold Holding); shredded cheese (65°F - Cold Holding); cooked shrimp (60°F - Cold Holding); ranch (60°F - Cold Holding); coleslaw (58°F - Cold Holding) Tall boy cooler across from flame grill; cut lettuce (54°F - Cold Holding) Next day call back for multiple temperature violations Warning

High Priority - Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. See stop sale. Observed time stamped butter at grill line exceeding 4 hour time stamp Next day call back for multiple temperature violations Warning

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Melted butter at holding station at 119° prepped at 10:30am. Advised operator to discard Next day call back for multiple temperature violations Warning

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Warning

Intermediate - Handwash sink not accessible for employee use at all times by prep sink Warning

Intermediate - Manager or person in charge lacking proof of food manager certification. Margret "Peggy" Davis Warning

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. In house made Ranch made earlier. Manager had product date stamped. Corrected On-Site Warning

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Warning

Basic - Current Hotel and Restaurant license not displayed. Warning

Basic - Floor area(s) covered with standing water by soda box storage Warning

Basic - In-use utensil not stored on a clean portion of food preparation or cooking equipment. Observed knife stored between soiled make tables. Operator corrected Corrected On-Site Warning

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust on make tables gaskets Warning