Captain Crab Express

EHS observed panel missing on ice machine with wires exposed . PIC to fix. 11-6-1.07(5)(a),(b) - Good Repair, physical facilities maintained; Cleaning, Frequency & Restrictions, cleaned often enough to keep them clean (C) (5) Maintenance and Operation.

(a) Good Repair. All physical facilities shall be maintained in good repair.

(b) Cleaning, Frequency and Restrictions.

1. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products.

2. Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of food is exposed, such as after closing.

3. If present, playground equipment and associated areas shall be maintained in a clean and sanitary condition. In addition, a cleaning and sanitizing plan along with cleaning and sanitizing records for playground equipment and associated areas shall be maintained within the food service establishment for review upon request by the Health Authority. Further, such cleaning and sanitizing plan for employees to follow in the event of encountering vomitus or fecal matter shall be included and submitted at the time of permit application as specified in DPH Rule 511-6-1-.02(1)(c). Pf

EHS observed facility lacking response procedures for vomiting and fecal events. PIC forgot to purchase a kit or have procedures. 6) Responding To Contamination Events. A food establishment shall have written procedures for employees to follow and an EPA registered disinfectant effective against Norovirus available on-site at the food service establishment when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food service establishment. The procedures shall address the specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal matter. Informed PIC to ensure to have response procedures. This must be corrected by 05/9/25

EHS observed several frozen items in WIF freezer stored directly on floor. PIC informed EHS due to high food cost, PIC has bought food in bulk to ensure of food supply.

1. Except as specified in paragraphs 2 and 3 of this subsection, food shall be protected from contamination by storing the food: (iii) At least 6 inches (15 cm) above the floor. Informed PIC to remove food off floor and purchase a pallet to ensure enough room. This must be corrected by 05/9/25

EHS observed facility lacking most recent inspection score posted. Facility has an 100 from 09/2024 posted. The most recent score was an 84 from 11/07/24

1. The most current inspection report shall be prominently displayed in public view at all times, within fifteen feet of the front or primary public door and between five feet and seven feet from the floor and in an area where it can be read at a distance of one foot away. Informed PIC to have inspection report posted. This must be corrected by 05/9/25

EHS observed facility lacking employee health reporting forms. PIC informed EHS that previous owner has old forms and new ones are being sent.

Food employees and conditional employees are informed in a verifiable manner of their responsibility to report in accordance with the Chapter, to the person in charge, information about their health and activities as they relate to diseases that are transmissible through food

Informed PIC that employee health reporting forms are always kept on file. EHS will send forms again to facility. This must be corrected by 11/8/24

EHS observed facility lacking response procedures for vomiting and fecal events. Previous owner informed EHS that kit was under counter, however it may have been moved

(6) Responding To Contamination Events. A food establishment shall have procedures for employees to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food service establishment. The procedures shall address the specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal matter. Pf

PIC informed EHS that bodily fluid kit was purchased. EHS informed PIC that response or kits must be available at facility.

EHS observed seasonings, butter, and garlic stored on rolling cart in wok station without labels.

(d) Food Storage Containers, Identified with Common Name of Food. Except for containers holding food that can be readily and unmistakably recognized, such as dry pasta, working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be clearly and legibly identified, in English, with the common name of the food. Informed PIC to label all items on cart. This must be corrected by 11/8/24

EHS observed chicken wings thawing in water in a container in prep sink.

(c) Thawing. Except as specified in paragraph 4 of this subsection, time/temperature control for safety food shall be thawed: 2. Completely submerged under running water:

(i) At a water temperature of 70°F (21°C) or below Informed PIC to thaw product in prep sink, it must be completely submerged under running water. EHS turned on water. This was COS.

EHS observed cook pasta in stored in water in prep top cooler in main kitchen. PIC informed EHS that its to prevent pasta from sticking together.

(i) Storage or Display of Food in Contact with Water or Ice.

1. Packaged food may not be stored in direct contact with ice or water if the food is subject to the entry of water because of the nature of its packaging, wrapping, or container or positioning in the ice or water. Informed PIC that pasta cant be placed directly in water. PIC informed employee to remove pasta from water. This was COS.

EHS observed plates, and bowls with food contact surface facing upwards on prep table in main kitchen.

1. Except as specified in paragraph 4 of this subsection, cleaned equipment and utensils, laundered linens, and single-service and single-use articles shall be stored: (ii) Covered or inverted PIC inverted plates. This was COS.

EHS observed cardboard lining REF under prep top and shelving. (r) Single-Service and Single-Use Articles, Use Limitation.

1. Single-service and single-use articles may not be reused. PIC informed employee to trash cardboard. This was COS.

EHS observed two household rice cookers. All equipment must be commercial and food grade. EHS informed PIC that all equipment must be commercial. This must be corrected by 11/11/24

When EHS entered kitchen, observed was a phone charging and earbud case stored on prep table.

1. Areas designated for employees to eat, drink, and use tobacco shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination.

PIC removed employee items. This was COS.