GRANT'S CRAB & SEAFOOD MOBILE

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Fryer gaskets soiled Repeat Violation

Basic - Equipment in poor repair. Torn cooler gaskets

Basic - Food stored on floor. Cooking oil on floor, relocated Corrected On-Site

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 200ppm, diluted 50ppm Corrected On-Site

Portable fire extinguisher gauge in red zone. For reporting purposes only. Next to triple sink

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Fryer baskets soiled

Basic - Floor soiled/has accumulation of debris. Accumulation of grease under cook line

Basic - Light shield damaged/in disrepair.

Basic - No Heimlich maneuver/choking sign posted. Emailed to operator

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.

Basic - Current Hotel and Restaurant license not displayed.

Basic - Floor soiled/has accumulation of debris. Reviewed with manager

Basic - No Heimlich maneuver/choking sign posted. Reviewed with manager

Portable fire extinguisher gauge in red zone - Class K . For reporting purposes only. Reviewed with manager

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on prep table

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. Inspector helped and educated about the big 6

Basic - In-use tongs stored on equipment door handle between uses. Tongs hanging on oven handle. Inspector informed employee and tongs were moved to designated area.

High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired 02/01/2022 Admin Complaint

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Fryer baskets have food debris accumulation

Basic - Floor soiled/has accumulation of debris. Under cooking equipment

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Debris on shelf under cutting board prep area.

Basic - Single-service articles not stored inverted or protected from contamination. Foil containers on top shelf