The Juicy Crab

Observed expired water filter attached to ice machine Equipment, Food-Contact Surfaces & Utensils CA: Equipment food-contact surfaces and utensils shall be clean to sight and touch.

Observed excessive grease buildup starting to drip above steam station. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. CA-MOD will clean piping immediately

Observed failure to maintain identification of shellstock Maintaining Identification 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.

Observed expired water filter attached to ice machine Equipment, Food-Contact Surfaces & Utensils CA: Equipment food-contact surfaces and utensils shall be clean to sight and touch.

During the time of the inspection observed the dishwasher concentration at 10pppm. code:A chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as listed in the following chart; Concentration Range Minimum Temperature

MG/L PH 10 or less oF (oC) PH 8 or less oF (oC)

25-49 120 (49) 120 (49)

50-99 100 (38) 75 (24)

100 55 (13) 55 (13) 2. An iodine solution shall have a minimum temperature of 68°F (20°C)P minimum concentration between 12.5 ppm and 25 ppm, P and pH of 5.0 or less or a pH no higher than the level for which the manufacturer specifies for the solution to be effective; P 3. A quaternary ammonium compound solution shall have a minimum temperature of 75ºF (24ºC), P have a concentration as specified in DPH Rule 511-6-1-.07(6)(g) and as indicated by the manufacturer’s use directions included in the labeling, P and be used only in water with 500 ppm hardness or less or in water having a hardness no greater than specified by the EPA-registered label use instructions; P 4. If another solution of a chemical specified under paragraphs 1 through 3 of this subsection is used, the permit holder shall demonstrate to the Health Authority that the solution achieves sanitization and the use of the solution shall be approved; P 5. If a chemical sanitizer other than chlorine, iodine, or a quaternary ammonium compound is used, it shall be applied in accordance with the EPA-registered label use instructions ;P and 6. If a chemical sanitizer is generated by a device located on-site at the food service establishment, it shall be used as specified in 1-5 of this subsection and shall be produced by a device that: (i) complies with law as specified in sections 2(q)(1) and 12 of the Federal Insecticide, Fungicide, and Rodenticide Act (FIFRA), P (ii) complies with 40 CFR 152.500 Requirement for Devices and 40 CFR 156.10 Labeling Requirements, P (iii) displays the EPA device manufacturing facility registration number on the device, Pf and (iv) is operated and maintained in accordance with manufacturer’s instructions. Pf. 7. On-site chemical sanitizer generating equipment with active ingredients, such as copper, must be registered as pesticides. The active ingredient may be part of the equipment or separately added. CA: Advised PIC to have the dishwasher reservice.

During the time of the inspection observed shrimp, and fish sitting in standing water inside containers located in the prep top coolers and walk in cooler in addition observed ice oysters and crab legs muscles in containers submerged directly in ice in side of several prep top coolers and inside of the walk in cooler unit.
code: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.
2. Except as specified in paragraphs 3 and 4 of this subsection, unpackaged food may not be stored in direct contact with undrained ice.
3. Whole, raw fruits or vegetables; cut, raw vegetables such as celery or carrot sticks or cut potatoes; and tofu may be immersed in ice or water.
4. Raw poultry and raw fish that are received immersed in ice in shipping containers may remain in that condition while in storage awaiting preparation, display, service, or sale. CA: Advised PIC to use correct ice baths for those items.

During time of the inspection observed a large puddle of water inside of the walk in cooler unit. code: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 CA: Advised PIC to clean the inside of the unit.