Hot Crab Juicy Seafood & Wing

Observed food employee touch face with bare hands then proceeded to handle fryer basket without washing hands. Advised PIC that employees must wash hands and exposed portion of arms before engaging in food prep including working with exposed food and clean equipment and after touching bare human body parts other than clean hands and exposed arms. COS-PIC had food employee wash hands at the hand sink.

Observed multiple food employees wash hands with cold water at the hand sink in the main kitchen. Advised PIC that all employees must wash their hands with a water temperature of at least 85 degrees. COS- had food employees rewash hands at the hand sink in the main kitchen.

Observed just cooked chicken wings at the main kitchen's fryer basket with a final internal cook temperature below 165 degrees. Advised PIC that final internal cook temperature of chicken is 165 degrees. COS-PIC continued to cook chicken wings until a minimum final cook temperature has been met.

Observed a sanitizer bucket stored at the bars hand sink. Advised PIC that hand sinks shall be maintained so that they are easily accessible at all times. COS- had food employee relocate sanitizer bucket at the hand sink located at the bar.

Observed multiple containers of raw tilapia, raw whiting fish and raw chicken stored uncovered in the main kitchen's RIC. Observed multiple containers of mushrooms, onion, broccoli and cabbage, stored uncovered in the WIC in the main kitchen. Advised PIC that except when cooling, items shall be stored covered in order to protect from contamination. Advised PIC to cover all items in the RIC and WIC. Correct by 03/26/2026.

Observed the mechanical dish machine in the main kitchen in use with a chemical sanitization of 0 ppm. Advised PIC that the sanitization concentration of sodium hypochlorite shall read between 50-100 ppm. Advised PIC to utilize the 3rd compartment of the 3-compartment sink to sanitize equipment and utensils and to have dish machine repaired. Correct by 03/26/2026

Observed TCS food not cold holding at 41F or below. COS- foods were discarded

Observed flies, ants and roaches in the main kitchen area. Advised PIC to contact a pest control provider for servicing

Establishment does not have established 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 establishment. Advised PIC to obtain procedures and have available upon request.

Observed black/pink substance on the interior of the ice machine panel and on the surfaces of the soda nozzles of the fountain drink machine. Advised PIC to clean more frequently to minimize build up.

Observed the most recent food service permit not posted in public view. Advised PIC to post the current food service permit at all times.

Observed TCS foods cold holding above 41F in the prep top coolers. Advised PIC all TCS foods shall cold hold at 41F or below. Advised to re-locate food to the walk-in cooler.

Observed TCS foods hot holding below 135F on rack and under heat lamp. Advised PIC all TCS foods shall hot hold at 135F or above. COS: PIC discarded foods.

Observed foods stored in the prep top cooler & reach in freezer uncovered. Advised PIC all foods shall be stored covered to prevent contamination.

Observed employee rinse dishes off and place on a rack without sanitizing. Advised PIC all utensils shall be disinfected after cleaning.

Observed flies throughout the kitchen area. Advised PIC to contact pest control for service.

Observed chicken wings in the walk-in cooler cooling with the lid on tight. Advised PIC on proper cooling methods. COS: Employee removed the lid from the container.

Observed a bag of raw chicken sitting on the drainboard improperly thawing at room temperature. Also observed bag of French fries thawing on a table in the prep area. Advised PIC on proper thawing methods. COS: Employee placed the chicken in the walk-in cooler.

Observed current inspection report not posted. Advised to post current inspection report at all times.

Observed employee enter in kitchen and begin to handle foods with out washing their hands. Advised PIC on when to wash. COS: Employee stopped their process and washed their hands.

Observed TCS food cold held in the temperature danger zone above 41F. COS- foods placed on an ice bath.

Observed TCS food (chicken wings) siting on a rack in the temperature danger zone below 135F. COS- chicken wings were reheated to 189.

Observed food particles in the basin of the both hand sinks in the kitchen area. Advised PIC hand sinks shall be only used for hand washing.

Establishment does not have established 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 establishment. Advised PIC to obtain procedures and have available upon request.

Observed missing date marking on TCS food items (beef rolls and cheese) in the walk-in cooler. Advised PIC that all food items that are held over 24 hours shall be date marked with the prep date or discard date. COS: Items were discarded

Observed a large container of raw chicken wings sitting on the trash can in the kitchen area. Advised PIC on proper storage of foods. COS: Chicken was moved.

PIC cannot demonstrate in a verifiable manner that food employees are/were informed of their responsibility to report symptoms and/or illnesses. Advised PIC that an employee health policy and/or conditional agreement shall be on file at all times. COS: PIC had employees sign employee reporting agreement during time of inspection.

Upon arrival, observed fan blocking hand sink in main kitchen. Also observed sanitizer bucket inside hand sink at bar area. Advised PIC that all hand sinks shall be maintained so that it is accessible at all times for employee use. CIS: PIC removed sanitizer bucket and fan from both hand sinks.

Observed food contact surfaces of ice machine panel and multiple soda nozzles with black debris and residue. Advised PIC that all food contact surfaces shall be clean to sight and touch.

Observed missing date marking on multiple food items in the walk-in cooler. Advised PIC that all food items that are held over 24 hours shall be date marked with the prep date or discard date.