Baltimore Crab & Seafood

Observed slimy pink and black mold like substance in the interior white flap of ice machine and in the bar soda guns. 511-6-1.05(7)(b) - Food Contact Surfaces and Utensils - Cleaning Frequency (P, C) (b) Equipment Food-Contact Surfaces and Utensils. Equipment food-contact surfaces and utensils shall be cleaned. PIC instructed to clean, sanitized and maintain clean.

Observed broken bar dump sink, reach in cooler door next to fryer, reach in freezer door realm and wear and tear throughout the kitchen (holes and cracks). 511-6-1.07(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. PIC has 14 day to repair.

Observed slimy pink and black mold like substance in the interior white flap of ice machine. 511-6-1.05(7)(b) - Food Contact Surfaces and Utensils - Cleaning Frequency (P, C) (b) Equipment Food-Contact Surfaces and Utensils. Equipment food-contact surfaces and utensils shall be cleaned. PIC instructed to clean and sanitized.

Observed scoop hand buried in flour food in the kitchen. 511-6-1.04(4)(z) - Miscellaneous Sources of Contamination (C) (z) Miscellaneous Sources of Contamination. Food shall be protected from contamination that may result from a factor or source not specified under paragraphs (a) through (y) of this subsection. PIC removed and sanitized.

Observed 3 compartment sink sanitizer quat has 0 PPM and establishment using a sanitizer solution that does not meet the requirements specified in 21 CFR 178.1010. Reference 511-6-1.05(6)(n) - Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration, Hardness (P,Pf) (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. PIC will contact technician to repair machine and make sure sanitizer flows properly.

Observed scoop hand buried in flour food in the kitchen. 511-6-1.04(4)(z) - Miscellaneous Sources of Contamination (C) (z) Miscellaneous Sources of Contamination. Food shall be protected from contamination that may result from a factor or source not specified under paragraphs (a) through (y) of this subsection. PIC removed and sanitized.

Observed failure to air dry equipment properly in the main kitchen. Observed pans stacked together while wet above the 4 compartment sink. 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; and

2. May not be cloth dried except that utensils that have been air-dried may be polished with cloths that are maintained clean and dry. PIC advised to sanitize and to let pans air dry before stacking.

Observed that the unused drawer cooler beneath the stove on the front cook line is heavily soiled. Although not in use the unit must be maintained clean and sanitized. 511-6-1.05(7)(d) - Nonfood-Contact Surfaces (C) (d) Nonfood-Contact Surfaces. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. PIC will keep kitchen equipment clean.

Observed big several big hole on the kitchen wall. 511-6-1.07(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. PIC has 14 day to repair.

Observed that tomatoes in the prep top cooler were at 4t degrees.C/A Advised manager to put this item in another cooler until the unit is repaired.

Observed mold like build up in the soda gun nozzle located at the front bar area when disassembled. Equipment food-contact surfaces and utensils shall be clean to sight and touch. Advised PIC disassemble soda gun nose to and clean. Observed Food-contact surfaces of Prep top counter and utensils were not sanitized and dirty wet sanitizer napkin on the counter and not sanitized properly. 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. Advised PIC to always sanitize food contact surfaces and change sanitizing solution every 4 hours.

Food items in storage containers were not identified with the common name of the food item. CA: 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.