KING CLAW JUICY SEAFOOD & BAR

Observation: Observed 3-dozen fresh frozen raw oysters removed from the original packaging with missing shellstock tag in walk in cooler. CA: Molluscan shellfish tags shall remain attached to the container in which the shellstock are received until the container is empty. COS: The CFSM chose to discard the remaining oysters from the box with the missing shellstock tags. The PIC and CFSM will educate employees on record keeping for shellstock tags.

Observation: The facility was unable to provide shellstock tags for shellstock sold in 2026. CA: The identity of the source of molluscan shellfish that are sold or served shall be maintained by retaining product tags or labels for 90 calendar days from the date that is recorded on the tag label, or product invoice. COS: No COS noted. The Health Department will recheck to ensure that the facility is properly maintaining shellstock records.

Observation: Observed a metal container of cooked corn on the cob holding at 83 degrees Fahrenheit in cooler on main cook line. CA: Potentially hazardous TCS foods must be cold held at 41 degrees Fahrenheit or less COS: Per the PIC, the corn on the cob had been held on a speed rack on the main cook line. Records were not available to document when the corn on the cob was removed from the cooler and the food was discarded.

Observation: Observed multiple employee items (medication, personal food) stored in drawers and in coolers on main cook line. CA: Employee personal items must be stored in designated areas. COS: The PIC removed the personal items to a designated employee storage area. The PIC will educate employees on storage of personal items.

Observed multiple potentially hazardous TCS foods throughout the facility without proper labeling or date marking. CA: Discussed proper labeling and date marking of TCS foods with CFSM. CFSM discarded all items without a proper date and or label. CFSM will educate staff on proper labeling and date marking procedures.

Observed multiple chemicals in working containers without a proper label. CA: Discussed labeling all working containers of chemicals with their common name with CFSM. CFSM labeled all containers and will educate staff.

Observed metal bowls being used to scoop nonpotentially hazardous foods (spices, sugar) stored in contact with food. CA: Discussed utensils used to scoop nonpotentially hazardous foods - all scoops must have a handle that is stored above the top of food within a closed container. CFSM removed all unapproved scoops and will educate staff.

Observed employee personal items stored with in multiple unapproved locations and without proper labeling. CA: Discussed designated storage area for personal items with CFSM. CFSM relocated all personal items to designated area.

Observed potentially hazardous TCS food being cold held at greater than 41 degrees Fahrenheit. Observed black mussels cold held at 45 degrees Fahrenheit in prep top cooler. CA: Discussed proper cold holding temperatures and procedures with PIC. Mussels were observed to be filled above the designated fill line of the pan. Per PIC, mussels had been stored in prep top cooler overnight. PIC discarded mussels and will educate staff on proper fill lines. Reference temperatures were taken to ensure proper cooler functionality.

Observed multiple unapproved beverage containers in food preparation area. Observed multiple water bottles and a cup without a lid and a straw in food preparation area. CA: Discussed approved beverage containers with PIC - drinks must be stored in single service cups with a secure lid and straw in food preparation areas. PIC removed drinks and will educate staff.

Observed raw animal food not properly separated from ready-to-eat food. Observed steamed potatoes being stored with raw mussels. CA: Discussed proper separation of raw and ready to eat foods with PIC. PIC discarded steamed potatoes and will educate staff on proper separation of raw and ready-to-eat foods.

Observed raw animal foods not properly separated from each other in walk in cooler during storage. Observed container of raw chicken stored above container of raw shrimp in walk in cooler. CA: Discussed proper separation of raw animal foods with PIC. Both containers were found to be closed and free of contamination. PIC properly separated both containers and will educate staff.

Observed soda gun holster in bar area with accumulated slime/ debris. CA: Discussed cleaning frequency of food contact surfaces with PIC. PIC will have soda nozzles properly cleaned and increase cleaning frequency.

Observed soil build up on interior of ice bin. CA: Discussed cleaning frequency of food contact surfaces with PIC. PIC will have ice bin properly cleaned and increase cleaning frequency.

Observed raw oysters being stored in direct contact with water. CA: Discussed proper storage of raw oysters with PIC. Raw oysters will not be stored unpackaged and in direct contact with water.

Observed multiple potentially hazardous TCS foods being cold held at greater than 41 F. Observed TCS foods being cold held at greater than 41 F (Raw Fish) in prep top cooler and on counter top (Minced Garlic). CA: Raw fish was removed from walk in cooler one hour prior, PIC placed fish in cooler in order to be properly cooled. PIC discarded minced garlic and replaced it with fresh minced garlic (40 F) from walk in cooler.

Observed multiple employees eating in a food preparation area. CA: Discussed having employees eat in designated areas with PIC. All personal food was discarded or taken to a designated employee break area.

Observed soda gun holster with accumulated slime/ debris. Observed soil build up on interior of ice bin. CA: Discussed cleaning frequency of food contact surfaces with PIC. PIC will have both items properly cleaned and increase cleaning frequency.

Observed boiled eggs and raw shrimp being stored in direct contact with water. CA: Discussed proper storage of foods with PIC. Foods will not be stored unpackaged and in direct contact with water.

Observed multiple potentially hazardous TCS foods cold held at greater than 41 F. Observed multiple TCS foods cold held at greater than 41 F (Boiled Eggs, Crab Legs) on counter top and food rack in seafood prep area. Observed TCS food cold held at greater than 41 F (Lobster Tail) in prep top cooler. Observed TCS food cold held at greater than 41 F (Caesar Dressing) in salad prep cooler. CA: PIC discarded out of temp TCS foods on counter top/ food rack. PIC placed out of temp TCS food items in reach in and prep top coolers in the walk in cooler in order to be cooled down. Discussed using time as a public health control for TCS food items held in food rack and on counter top.

Observed potentially hazardous TCS food not hot held at 135 F or above. Observed TCS food (cooked corn on the cob) being hot held at less than 135 F on counter top. CA: Discussed proper hot holding techniques with PIC. PIC discarded out of temp TCS food. Discussed using time as a public health control for TCS food items.

Person in charge not performing duties; employees not properly trained in food safety as it relates to their assigned duties. Observed multiple procedural violations throughout the facility. CA: PIC and employees were educated on proper food safety. All violations observed were corrected on site.

Observed multiple sanitizer buckets across the facility not meeting minimum concentration allowed for proper cleaning. Observed multiple sanitizer buckets of Quaternary Ammonia with a concentration lower than 200-400 ppm. CA: PIC discarded sanitizer buckets and replaced them with 200 ppm sanitizer.

Observed raw oysters being stored in direct contact with water. CA: Discussed proper storage of raw oysters with PIC. Raw oysters will not be stored unpackaged and in direct contact with water.

Observed food employee wearing jewelry other than a plain ring on their arm while preparing food. Discussed acceptable jewelry with employee. Employee removed jewelry.

Observed employees bringing food from outside of the facility to be cooked for personal use. CA: All outside food items were removed from facility are discarded. Employees will not bring in outside food to be prepared at the facility.