THE KING CRAB SHACK

Intermediate - - From initial inspection : Intermediate - No hot running water at three-compartment sink. Water testing at 77F. Warning - From follow-up inspection 2022-06-02: Admin Complaint

Intermediate - - From initial inspection : Intermediate - Oyster tags not marked with last date served. Reviewed the importance of marking the date with operator. Warning - From follow-up inspection 2022-06-02: Admin Complaint

Intermediate - - From initial inspection : Intermediate - Soda gun soiled at outside bar. Operator cleaned. Corrected On-Site Warning - From follow-up inspection 2022-06-02: Admin Complaint

Intermediate - - From initial inspection : Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Water testing at 79F. Warning - From follow-up inspection 2022-06-02: Admin Complaint

Basic - - From initial inspection : Basic - Carbon dioxide/helium tanks not adequately secured. Observed a C02 tank unchained next to beer cooler. Operator chained tank. Corrected On-Site Warning - From follow-up inspection 2022-06-02: Admin Complaint

Basic - - From initial inspection : Basic - Floor area(s) covered with standing water. Observed standing water at middle ice machine in back of house. Operator cleaned water up. Corrected On-Site Warning - From follow-up inspection 2022-06-02: Admin Complaint

Basic - - From initial inspection : Basic - No hot running water at mop sink. Water testing at 77F. Warning - From follow-up inspection 2022-06-02: Admin Complaint

High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired 12.01.2021.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. marinara sauce (123°F - Hot Holding); clam chowder (119°F - Hot Holding) Observed double panned food on flat top grill. Operator removed double pan and reheated items to 165°F. Corrected On-Site

Intermediate - Soda gun soiled at outdoor bar and indoor bar.

Basic - Can used to dispense dry rice. Operator removed. Corrected On-Site

Basic - Stored food not covered. #1: Observed uncovered crab in reach-in freezer next to wait station. Operator covered. #2: observed uncovered shrimp and chicken stored in reach-in freezer next to dish machine. Operator covered. Corrected On-Site

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer Bucket (Quaternary 0ppm) Operator dumped old solution and let sanitizer run for a bit before refilling. Refilled bucket tested at 200ppm. Corrected On-Site

Basic - Wiping cloth sanitizing solution stored on the floor. Observed wiping cloth solution on floor near hostess stand. Operator moved bucket off floor. Corrected On-Site

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed a deep double metal container with hard boiled eggs at 11:10am (48°F - Cooling). Per operator product cooling overnight. Product did not cooled to 41°F within 6 hours. Operator discarded.See Stop sale

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed a deep double metal container with hard boiled eggs at 11:10am (48°F - Cooling). Per operator product cooling overnight. Product did not cooled to 41°F within 6 hours. Operator discarded.See Stop sale

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed a container with garlic butter sauce (110°F - Hot Holding)stored inside steam table on cook line. Per operator product was reheated on stovetop and transferred to steam table about 1 hour ago. Operator transferred sauce to stovetop for reheating . Corrective Action Taken Repeat Violation Admin Complaint

Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. Operator organized it.

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

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

Basic - Clams tag removed from original container for long-term storage. on cook line inside flip top cooler next to steam table. Operator provided tag . Repeat Violation

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.

Basic - Current Hotel and Restaurant license not displayed.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee personal beverage stored right above steam table on cook line. Operator removed Corrected On-Site Repeat Violation

Basic - Equipment in poor repair. Walk-in cooler inside compressor drain pan is leaking into a plastic container stored above products

Basic - Outside of ice machine/ lids with rust that has pitted the surface both ice machines