JOE'¿S CRAB SHACK

Basic - - From initial inspection : Basic - In-use tongs stored on equipment door handle between uses. Top of make table shelves . Operator removed it . Corrected On-Site - From follow-up inspection 2024-12-18: Time Extended

Basic - - From initial inspection : Basic - Light not functioning. One out by the hoods. - From follow-up inspection 2024-12-18: Time Extended

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. Bar dishmachine less than 50ppm chlorine as indicated by test strip color. Ecolab serviced machine during inspection, retest at 100ppm. Corrected On-Site

High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Assisted operator in setting up 3-compartment sink until dishmachine service scheduled for this afternoon, per operator. Ecolab serviced machine during inspection, retest at 150ppm Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pooled egg 41F for approximately 3 hours per operator, operator placed with ice in walk-in cooler to rapid chill. Corrective Action Taken

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Back prep area handwash sink dispenser located on other side of 3-compartment sink. 2nd bar handwash sink Corrected On-Site

Intermediate - No soap provided at handwash sink. 2nd bar handwash sink Corrected On-Site

Basic - Accumulation of debris on exterior of warewashing machine. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. In sugar on servery line area. operator removed. Corrected On-Site Repeat Violation

Basic - Cutting board has cut marks and is no longer cleanable. Throughout kitchen. Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Personal phone on clean dish storage rack in warewashing area. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Multiple items in clean dish storage. Operator separated dishes for proper air drying.Corrective Action Taken Corrective Action Taken Repeat Violation

Basic - Equipment in poor repair. Gaskets soiled with food debris on cookline. Handle missing from cookline maketable.

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

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. 1 in server area. Corrected On-Site Repeat Violation

Basic - Light not functioning. 1 light in hood vent on cookline. Ongoing electrical issues per operator.

Basic - No Heimlich maneuver/choking sign posted. Provided to operator. Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees. 2nd bar handwash sink Corrected On-Site

Basic - Old food stuck to clean dishware/utensils. Multiple dishes in clean warewashing storage. Dishes were removed to be cleaned again. Corrective Action Taken

Basic - Old labels stuck to food containers after cleaning. On pan in clean warewashing storage. Operator removed label and placed for recleaning Corrected On-Site

Basic - Open dumpster lid. Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses. 2 wiping cloths on cutting board on cookline. Operator removed. Corrected On-Site

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee no hand wash then put gloves on

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. Employee bare hand contacted ready to eat fries Operator coached employee to always wear gloves when working with ready to eat foods employee redropped fries to a temp of 160F Corrected On-Site

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 3 small flying insects at bar area

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. butter (81F - Hot Holding less the 2 hours

Intermediate - Certified food manager unable to answer basic Food Code questions pertaining to safe operation of establishment.

Intermediate - Certified food manager unable to answer basic questions about allergens.

Intermediate - Handwash sink not accessible for employee use at all times. Blocked by cup in bar hand sink

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Operator found test stripes Corrected On-Site

Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. Checked thermometer won't go down pass 40F

Intermediate - Spray bottle containing toxic substance not labeled. Yellow liquid in spray bottle needs label Repeat Violation

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine in Back area Repeat Violation

Basic - Accumulation of debris on exterior of warewashing machine. On dishwasher

Basic - Bowl or other container with no handle used to dispense food. Plastic ramekin in sprinkles in server area

Basic - Current Hotel and Restaurant license not displayed. Repeat Violation

Basic - Cutting board has cut marks and is no longer cleanable. Small cuttings boards in back prep area Repeat Violation

Basic - Equipment and utensils not properly air-dried - wet nesting.metal pans in back area

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice cream freezer Repeat Violation

Basic - In-use tongs stored on equipment door handle between uses. All throughout kitchen

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Paddle in corn starch touching products Operator removed Corrected On-Site Repeat Violation

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave far right dirty Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets-on reach in freezer

Basic - Waste line missing at soda gun holster. At bar

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. Reading at 00ppm

Intermediate - Handwash sink used for purposes other than handwashing. Used as dump sink in bar area

Intermediate - Spray bottle containing toxic substance not labeled. Yellow liquid above cooking stove in spray bottle no label Operator labeled Corrected On-Site

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

Basic - Current Hotel and Restaurant license not displayed. Repeat Violation

Basic - Cutting board has cut marks and is no longer cleanable. On cook line

Basic - Food stored on floor. Fryer oil on ground Operator picked up fryer oil Corrected On-Site

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice cream freezer Repeat Violation

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Blank plastic ramekin in spice box Operator removed plastic item Corrected On-Site

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Right side cook line

Basic - Old food stuck to clean dishware/utensils. Clean lexan pan lids old food stuck on

Basic - Working containers of food removed from original container not identified by common name. White powdery substance on cook line in shaker no label

Intermediate - 'Consumer advisory for raw or undercooked oysters not posted/provided in a conspicuous location. Emailed operator copy of warning to hang up Operator printed out Corrected On-Site

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

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Back side bar handsink

Intermediate - No soap provided at handwash sink. Back side bar hand sink

Basic - Current Hotel and Restaurant license not displayed.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice cream reach in freezer

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop for spices touching spice Operator removed scoop Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees. Back side handsink

Basic - Old labels stuck to food containers after cleaning. Lexan pan and 400 size hotel pan old sticker on the pan Advised operator to remove stickers before wash Corrective Action Taken Repeat Violation

Basic - Open dumpster lid. Operator closed Corrected On-Site Repeat Violation

Basic - Raw fruits/vegetables not washed prior to preparation. Avocados on cook line Advised operator to wash and remove stickers while preparing Corrective Action Taken

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. In the boil side each in cooler Advised operator to clean it out when possible Corrective Action Taken

Basic - - From initial inspection : Basic - Equipment and utensils not properly air-dried - wet nesting. Warning - From follow-up inspection 2022-05-26: Time Extended

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. mashed potatoes and 1/2 lbs. raw shrimp at prep table more than 4 hours. Operator voluntarily discarded.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed mashed potatoes 46° and raw shrimp 46° at prep table more than 4 hours.

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

Basic - Bowl or other container with no handle used to dispense food. Observed plastic container as scoop for ice cream sprinkles Corrected On-Site

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

Basic - Equipment and utensils not properly air-dried - wet nesting. Corrected On-Site

Basic - Food not stored at least 6 inches off of the floor. Observed fox of cooking oil on floor

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop in rice container

Basic - Open dumpster lid.

Basic - Single-service articles improperly stored. Clean silverware. Operator corrected Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Observed spray bottle of cooking oil at cook line with no label or name of item