ROCKIN' CRAB

Observed four wet wiping cloths left out on prep-top tables in the main cook line instead of being stored in a sanitizer solution. CA: Cloths in-use for wiping food spills from tableware and carry-out containers that occur as food is being served shall be: Maintained dry; and Used for no other purpose. 2. Cloths in-use for wiping counters and other equipment surfaces shall be: Held between uses in a chemical sanitizer solution at a concentration specified under DPH Rule 511-6-1-.05(6)(n); and Laundered daily. 3. Cloths in-use for wiping surfaces in contact with raw animal foods shall be kept separate from cloths used for other purposes. 4. Dry wiping cloths and the chemical sanitizing solutions in which wet wiping cloths are held between uses shall be free of food debris and visible soil. 5. Containers of chemical sanitizing solutions in which wet wiping cloths are held between uses shall be stored off the floor and used in a manner that prevents contamination of food, equipment, utensils, linens, single-service, or single-use articles.

COS: Food handler prepared a sanitizer bucket containing a 100 ppm chlorine solution.

Observed grease accumulated under cooking equipment. Observed grease accumulated on kitchen floor in main cooking area.

CA: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

Observed 2 water bottles stored on the prep table where steamed seafood bags and bulk containers are stored. CA: Employees shall consume food only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas. However, drinking from a single service beverage cup with a secure lid and straw that is handled to prevent contamination of the employee’s hands, the container, exposed food, clean equipment, utensils and linens, unwrapped single-service and single-use articles will be allowed. COS: Water bottles were voluntarily discarded.

Observed a cup of quat solution used for tongs in the bar area measuring above 400 ppm. Advised PIC that the concentration was extremely high and instructed to discard the solution along with any fruit that had been in contact with the tongs. Observed a cup of quat solution storing a beer stopper with a concentration above 400 ppm. Advised PIC that the solution was excessively high.

CA: (g) Chemical Sanitizers, Criteria. Chemical sanitizers, including chemical sanitizing solutions generated on-site, and other chemical antimicrobials applied to food-contact surfaces shall:

1. Meet requirements specified in 40 CFR 180.940 Tolerance exemptions for active and inert ingredients for use in antimicrobial formulations (Food-contact surface sanitizing solutions) P, or

2. Meet the requirements as specified in 40 CFR 180.2020 Pesticide Chemicals Not Requiring a Tolerance or Exemption from Tolerance-Non-food determinations. P

COS: PIC discarded the solution and employee discarded fruit. PIC discarded the cup and began preparing a new solution at the proper concentration.

Observed wet cloths placed on the side of a bucket with crab cracker utensils. Advised PIC to keep their sanitating cloth in the sanitizing bucket.

CA: 2. Cloths in-use for wiping counters and other equipment surfaces shall be:(i) Held between uses in a chemical sanitizer solution at a concentration specified under DPH Rule 511-6-1-.05(6)(n);

COS: PIC removed the wet cloth.

Observed Plastic cups stacked wet CA;511-6-1.05(10)(a) - Equipment & Utensils, Air-Drying Required (C) (10) Protection of Clean Items. (a) Equipment and Utensils, Air-Drying Required. After cleaning and sanitizing, equipment and utensils:

1. Shall be air-dried or used after adequate draining before contact with food Advised PIC to air dry cups before being stacked

PIC unable to provide shellstock tags from last 90 days for oysters. CA:Except as specified under paragraphs 3 (ii) of this subsection, shellstock tags shall remain attached to the container in which the shellstock are received until the container is empty. Pf 2. The date when the last shellstock from the container is sold or served shall be recorded on the tag or label. Pf 3. The identity of the source of shellstock that are sold or served shall be maintained by retaining shellstock tags or labels for 90 calendar days from the date that is recorded on the tag or label, as specified under paragraph 2 of this subsection, by: Pf (i) Using an approved record keeping system that keeps the tags or labels in chronological order correlated to the date when, or dates during which, the shellstock are sold or served; and (ii) If shellstock are removed from their tagged or labeled container: (I) Preserving source identification by using a record keeping system that keeps the tags or labels in chronological order correlated to the date when, or dates during which, the shellstock are sold or served, Pf and (II) Ensuring that shellstock from one tagged or labeled container are not commingled with shellstock from another container with different certification numbers; different harvest dates; or different growing areas as identified on the tag or label before being ordered by the consumer. PF

Discussed with PIC to keep shellstock tags for at least 90 days after the last shell stock has been served, last date of service must be documented on the tag and tags must be kept in chronological order. Beginning today this process must start immediately

Observed raw shrimp stored above ready to eat rice and sausage in walk in cooler. Observed raw oysters next to peeled onions in walk in cooler. Observed raw chicken stored next to ready to eat lettuce in walk in cooler. Observed raw fish stored above condiments in the prep top cooler.

CA:1. Food shall be protected from cross contamination by: (i) Except as specified in paragraph (i)(III) of this subsection, separating raw animal foods during storage, preparation, holding, and display from: (I) Raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables, P and (II) Cooked ready-to-eat food; and P (III) Frozen, commercially processed and packaged raw animal food may be stored or displayed with or above frozen, commercially processed and packaged, ready-to-eat food. (ii) Except when combined as ingredients, separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display by: (I) Using separate equipment for each type, P or (II) Arranging each type of food in equipment so that cross contamination of one type with another is prevented, P and (III) Preparing each type of food at different times or in separate areas; P (iii) Cleaning and sanitizing equipment and utensils;

COS: PIC reorganized food in the walk in cooler and prep top cooler

Observed employee eating at prep table where steamed seafood bags and bulk food containers are stored. CA: Employees shall consume food only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas. COS: PIC informed employee to relocate to a designated employee area such as the bartender only area

PIC does not have the correct chemicals and procedures for a fecal vomit incident. CA: 511-6-1.03(6) - Clean-up of Vomiting and Diarrheal Events(Pf) (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 COS: Informed PIC that they must use an EPA registered disinfectant that kills Norovirus in case of a vomit and fecal incident.

Observed in-use dish machine at zero ppm chlorine at the time of the inspection. CA:(n) Manual and Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration, and Hardness. A chemical sanitizer used in a sanitizing solution for a manual or mechanical operation at contact times specified under subsection (8)(b)3 of this Rule shall meet the requirements specified in DPH Rule 511-6-1-.07(6)(g), shall be used in accordance with the Environmental Protection Agency (EPA)-registered label use instructions P, and shall be used as follows:

1. A chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as listed in the following chart; P

Concentration: 50 ppm chlorine/ 75 F

COS: PIC will switch over to manual washing using quat sanitizer "steramine tablets" until the dish machined is service.

Observed PIC not using EPA registered bleach in the kitchen, sanitizing buckets, warewashing sink at bar area.

Observed employee thawing frozen crab in stagnant water. CA:Completely submerged under running water:

(i) At a water temperature of 70°F (21°C) or below, (ii) With sufficient water velocity to agitate and float off loose particles in an overflow, and (iii) For a period of time that does not allow thawed portions of ready-to-eat food to rise above 41°F (5°C), or (iv) For a period of time that does not allow thawed portions of a raw animal food requiring cooking to be above 41°F (5°C), for more than 4 hours including: COS: PIC informed employee to run the cold water while the crab is thawing

Observed constant drip from first faucet from the prep sink and second faucet from the dish sink

CA:511-6-1.06(2)(r) - System Maintained in Good Repair (P, C) (r) System Maintained in Good Repair. A plumbing system shall be repaired according to law; P and maintained in good repair.

Must repair within 10 calander days

Observed dishes being stacked wet CA;511-6-1.05(10)(a) - Equipment & Utensils, Air-Drying Required (C) (10) Protection of Clean Items. (a) Equipment and Utensils, Air-Drying Required. After cleaning and sanitizing, equipment and utensils:

1. Shall be air-dried or used after adequate draining before contact with food

COS: PIC unstacked dishes to be properly air dried

Observed single use plastic containers being used as scoops for dried food CA:511-6-1.05(6)(r) - Single-Service/Single-Use Articles, Use Limitations (C) (r) Single-Service and Single-Use Articles, Use Limitation.

1. Single-service and single-use articles may not be reused.

COS: Single use plastic containers have been discarded

Person in charge is unable to provide employee reporting and agreement documents at the time of the inspection. Ca: Requirement to Report Symptoms, Diagnosis and History of Exposure. The permit holder shall require food employees and conditional employees to report to the CFSM and person in charge, information about their health and activities as they relate to diseases that are transmissible through food. A food employee or conditional employee shall report the information in a manner that allows the CFSM and person in charge to reduce the risk of foodborne disease transmission, including providing necessary additional information, such as the date of onset of symptoms and an illness, or of a diagnosis without symptoms, if the food employee or conditional employee:

1. Has any of the following symptoms:

(i) Vomiting, P

(ii) Diarrhea, P

(iii) Jaundice, P

(iv) Sore throat with fever, P or

(v) A lesion containing pus such as a boil or infected wound that is open or draining

Observed no paper towels at hand sink located at the bar. Observed no paper towels at hand sink next to the dish machine. Ca: Hand Drying Provision. Each handwashing sink or group of adjacent handwashing sinks shall be provided with:

1. Individual, disposable towels; Pf

2. A continuous towel system that supplies the user with a clean towel; Pf

3. A heated-air hand drying device; Pf or

4. A hand drying device that employs an air-knife system that delivers high velocity, pressurized air at ambient temperatures. COS chef restocks paper towels at hand sinks.

PIC is unable to provide documentation of clean up procedures for fecal and vomit. Ca: 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.

Observed TCS food being stored uncovered in the Atosa reach in coolers. Observed peas and carrot mixture, clams, scallops and mussels being stored uncovered at the time of the inspection. Ca: Except as specified under paragraph 2. of this subsection and when cooling as specified in DPH Rule 511-6-1-.04(6)(e)2.(ii), storing the food in packages, covered containers, or wrappings, except for loosely covered or uncovered containers in which food is being cooled if protected from overhead contamination. COS Person in charge instructs food handler to cover TCS foods with lid.

Observed in-use dish machine at zero concentration at the time of the inspection. Ca:Manual Warewashing Equipment, Chemical Sanitization Using Detergent-Sanitizers. If a detergent-sanitizer is used to sanitize in a cleaning and sanitizing procedure where there is no distinct water rinse between the washing and sanitizing steps, the agent applied in the sanitizing step shall be the same detergent-sanitizer that is used in the washing step. Facility is advised to use three-compartment sink until dish machine has been serviced and reaches the manufacture recommended concentration.

Observed one dead roach near the dish machine. Ca: Controlling Pests. The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by:

1. Routinely inspecting incoming shipments of food and supplies;

2. Routinely inspecting the premises for evidence of pests;

3. Using methods, if pests are found, such as trapping devices or other means of pest control as specified under subsections (6)(e), (6)(m), and (6)(n) of this Rule; Pf and

4. Eliminating harborage conditions. COS food handler relocates dead roach to trash bin.

Observed cook top storing a large pot being stored directly in front of the hand sink nearest the cook line. Advised PIC that handwashing sinks shall be maintained so that it is accessible at all times for employee use. COS PIC relocates cook top.

Observed two rear doors open for the length of the inspection. Advised PIC to keep doors closed to the facility at all times.

Observed scoop without handles being stored in the sausages in the prep top coolers. COS PIC voluntarily discards scoop into the trash.