CRAB HOUSE

High Priority - Metal stem-type thermometer soiled.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on reach-in cooler in kitchen is soiled with food debris between cracks.

Basic - Current Hotel and Restaurant license not displayed.

Basic - Reach-in cooler in kitchen near drive-thru not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired.

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soiled gaskets on reach-in cooler doors. Repeat Violation Warning - From follow-up inspection 2025-03-26: Time Extended

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on side of reach-in cooler. Operator removed drink. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone stored on shelf above reach-in cooler.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave oven used more than 24 hours ago soiled.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soiled gasket on reach-in cooler doors on cooks line.

Basic - Wet wiping cloths on top of cutting board used for occasional spills on equipment food- and nonfood-contact surfaces not clean.

Basic - Working containers of food removed from original container not identified by common name. Flour stored in container on shelf in prep area not labeled.

High Priority - Raw animal food stored over or with unwashed produce. Raw shell eggs stored over unwashed produce in upright refrigerator in kitchen. Operator placed raw shell eggs on bottom shelf. Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Open package of raw chicken stored on top of raw pork chops in upright refrigerator in kitchen. Operator placed raw chicken on bottom shelf. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach-in cooler on cooks line at 3:20pm operator moved raw shrimp to upright refrigerator with ice, re temp at 3:58pm a. raw shrimp (46F - Cold Holding) 42f Corrected On-Site

Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Door on reach-in cooler on cooks line does not close. Operator moved raw shrimp from reach-in cooler and placed in upright refrigerator in kitchen. Corrective Action Taken

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone on on shelf above reach-in cooler in kitchen.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Mold-like substance on gaskets reach-in cooler doors.

Basic - Time/temperature control for safety food thawed in an improper manner. Frozen raw shrimp thawing in pan without running cold water or under refrigeration. Operator placed item under running cold water. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board staining. Can opener soiled.

Basic - Food stored on floor. Oil box

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Opened bottle of water in reach in cooler

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

Basic - Food stored in a prohibited area. Boxes of fish sauce stored in bathroom. Discussed with manager.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked noodles in reach in cooler.

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

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Spoons in 80 degrees Fahrenheit water.

Basic - Time/temperature control for safety food thawed in an improper manner. Thawing shrimp in standing water. Shrimp 42 degrees Fahrenheit

Basic - Wet mop not stored in a manner to allow the mop to dry. In bucket

Basic - Wet wiping cloth not stored in sanitizing solution between uses. At fry line.