Hungry Crab

Observed during the course of this inspection that the facility had a bowl of milk attempting to be cold held by an ice bath at 55 deg f. COS: Milk was discarded. CA: Glynn EH instructs management to ensure that the internal temps of TCS food items in cold hold are being properly held at temps of 41 deg f or below.

Observed during the course of this inspection that staff was storing a strainer basket in the handwashing sink at the bar and using a handwashing sink in the main kitchen to dump water and clean dishes. CA: Glynn Eh instructs management to ensure that staff is trained that handwashing sinks are only to be used for the sole, singular purpose of washing hands and have no other uses.

Observed during the course of this inspection that the facility had multiple knives in use stored inside of and on top of old food debris and buildup as well as the internal ceiling of the microwave displaying old food buildup. COS: Items were cleaned sanitized and relocated as necessary. CA: Glynn Eh instructs management to ensure that equipment is kept clean to sight and touch as well as sanitary.

Observed during the course of this inspection that multiple drink cups were not being properly inverted and air dried after sanitization. COS: Glynn EH instructed management to invert the glasses and have them properly air dried before use. CA: Glynn EH instructs management to ensure that all dishes are being properly air dried after sanitization and before use.

Observed during the course of this inspection that the facility parking lot displayed a significant buildup of old trash including but not limited to a soiled baby diaper. COS: Upon observation Glynn EH instructed management to have a staff member service the parking lot. Management complied. CA: Glynn EH instructs management to ensure that the physical premises is being cleaned often enough to prevent the buildup of litter.

Observed during the course of this inspection that the facility has multiple vents and ceiling tiles in the main kitchen displaying significant black dust buildup on them. CA: Glynn Eh instructs management to ensure that the physical facility is being cleaned often enough to ensure that prevention of dust, dirt, & debris buildup.

Observed during the course of this inspection that a staff member was using their bare hands to place lemons on the rims of drinks for guest. COS: Glynn EH instructed staff to discard the lemons, wash their hands, and apply gloves before touching the new lemons. Staff complied. CA: Glynn EH instructs management to train staff that all ready to eat foods or foods served raw must only come into contact with hands that have been properly washed and gloved or other sanitary utensils such as tongs and spatulas, but never bare hands.

Observed during the course of this inspection that the facility had a prep top cooler where a pan of clams was overfilled with individually portioned clams and the topmost layer had risen above 41 deg f. COS: Out of temp clams were discarded. CA: Glynn EH instructs management to train staff to not overfill foods in storage to ensure that all TCS foods are being stored at temps of 41 deg f or below.

Observed during the course of this inspection that the facility dining room had multiple booth seats that displayed old food and debris buildup on them. COS: Glynn EH instructed management to have the booths cleaned when observed. Management complied. CA: Glynn EH instructs management to ensure that all booths and other non food contact surfaces are cleaned often enough to prevent the buildup of of old food debris.

Observed during the course of this inspection that the walls around the facility walk in cooler and freezer units displayed significant black buildup around them. CA: Glynn EH instructed management to begin cleaning the walls immediately and they complied and had a staff member begin the process.

Glynn EH instructs management to ensure that the walls on the physical facility are cleaned frequently enough to ensure that significant levels of buildup to not accumulate.

Observed during the course of this inspection that staff were using handwashing sinks purposes other than handwashing. CA: Glynn EH identified a sink for management that does not need to be a hand washing sink due to the proximity to another hand sink and instructed management to remove the handwashing equipment from the redundant sink.

Observed during the course of this inspection that the staff had multiple bottles of prescription pills located above the prep top table closest to the dish room. COS: Management removed the pills. CA: Glynn EH instructs management to ensure that staff prescriptions are not stored any place that creates a contamination risk for food and food prep areas.

Observed during the course of this inspection that the facility had steam wells of potatoes and corn left uncovered as well as multiple containers of spices. COS: All containers were covered when identified. CA: Glynn EH instructs management to ensure that all foods are stored covered and protected from vertical contamination when not in direct use.

Observed during the course of this inspection that the facility ice scoop was being stored inside of a bucket with significant dirty water buildup inside of the bucket. COS: Management removed the scoop and bucket and had it washed/rinsed/sanitized. CA: Glynn EH instructs management to train staff to properly clean and sanitize the ice scoop and bucket at least every 24hrs or whenever contamination has occured.

Observed during the course of this inspection that the facility had a first aid kit and other burn gels and cream stored above equipment and packaged foods. COS: First aid supplies were moved to the employee table. CA: Glynn EH instructs management to train staff the first aid supplies are not to be stored above equipment, food, or food prep areas.

Observed during the course of this inspection that the facility had multiple seafood proteins stored inside of a prep top cooler in direct contact with ice and no way for the ice water to drain away from the food. COS: All ice was removed from the food. CA: Glynn EH instructs management that unpackaged foods should not be stored in contact with ice in a way that the ice water cannot be drained away from the food.

Observed during the course of this inspection that the facility was not displaying the most recent inspection report. CA: Glynn EH instructs management that the most recent inspection report must be displayed for customer viewing at all hours of operation.

Observed during the course of this inspection that the facility does not have Quat test strips for the steramine tablets being used in the bar area. CA: Glynn EH instructs management to ensure that staff are supplied with all of the appropriate test strips for all chemical sanitizers in use.

Observed during the course of this inspection that the facility women's restroom has stalls that are supplied with small trash cans with no lids. COS: Management removed the individual cans. CA: Glynn EH instructed management to either have one central covered trash can for the disposal of women's hygiene products or to supply lids for every individual small trash can located in the women's restrooms.

Observed during the course of this inspection that a prep top cooler had a container of shrimp in it that had a "microfiber/eyeglasses cleaning cloth" inside of the container with the shrimp. COS: Shrimp and cloth were discarded. CA: Glynn EH instructed management to ensure that no foreign non food related items come into contact with cooked or raw foods so that foods can remain safe for the consumer.

Observed during the course of this inspection that multiple containers of tcs seafood inside of the prep top coolers and a large container of cooked corn were stored at temperatures above 41 deg f. COS: All out of temp foods were discarded. CA: Glynn EH instructed management to train staff that all cold held TCS seafoods must be stored at temps 41 deg f or below.

Observed during the course of this inspection that the facility had a container of milk stored inside of an ice bath at 46 deg f. COS: Milk Was discarded. CA: Glynn EH instructed management that if they want to use and ice bath to store the milk it must be maintained enough to keep the milk at temps of 41 deg f or below.

Observed during the course of this inspection that the staff was storing uncovered drink cups above a prep top cooler in the main kitchen. COS: Management removed all of the drinks. CA: Glynn EH instructed management to train all staff that for employee drinks to be in the main kitchen area they must be covered and have a straw. Even when covered with a straw they must be stored in a way that does not pose a risk to food/food prep or storage equipment such as a prep top cooler.

Observed during the course of this inspection that the handwashing sink located along the back wall closest to the back exit door had multiple cleaning brushes and metal scouring pads, as well as other items stored inside of it. COS: The items were removed from the handwashing sink. CA: Management stated that staff will be trained to keep handwashing sinks free at all times and to not use them for any purpose other than hand washing.

Observed during the course of this inspection that the facility soda gun located at the main bar displayed significant buildup on a food contact surface. COS: PIC cleaned and sanitized the nozzle. CA: Glynn EH instructed management and PIC to ensure that the food contact surface of the soda gun is clean to sight and touch.

Observed during the course of this inspection that the facility was storing a bag of cement with bags of flour and seasonings in the back storage area. COS: Management removed the bag of cement. CA: Glynn Eh instructed management to train staff that all potentially toxic chemicals/substances need to be stored in areas of the facility where they do not pose a contamination risk for food/food prep areas/clean equipment/ or single service items.

Observed during the course of this inspection that the facility could not produce a thermometer for the use of measuring the temperatures of thin foods. CA: Glynn Eh instructed management to ensure that employees are supplied with a thermometer with a thin probe that can be used to take the temperatures of thin foods and to train staff how to properly use it.

Observed during the course of this inspection that in the main kitchen the facility had multiple dirty wiping cloths that were not being stored inside of sanitizer solution. COS: Cloths were removed from service and management supplied a sanitizer bucket for future cloths. CA: Glynn Eh instructed management that wiping cloths must be stored inside of a container of sanitizer solution at an approved concentration. (50-100ppm for bleach/water)

Observed during the course of this inspection that the facility had multiple containers of dry foods that had lids that displayed significant buildup of old food on top of them. CA: Glynn Eh instructs management to have all lids and other nonfood contact surfaces cleaned immediately and have them cleaned often enough to prevent the buildup of grease and residues.

Observed during the course of this inspection that the facility women's restroom has stalls that are supplied with small trash cans with no lids and the cans were being used. CA: Glynn EH instructed management to either have one central covered trash can for the disposal of women's hygiene products or to supply lids for every individual small trash can located in the women's restrooms.

Observed during the course of this inspection that staff were storing many personal items above a prep top cooler. COS: Management removed all items and set them on the employee lunch table. CA: Glynn Eh instructs management to train staff that the proper areas must be used for personal items and not to store them above food prep/storage areas.

Observed during the course of this inspection that the facility rice spoon was being stored in 87 deg f water. COS: Spoon was washed/rinsed/sanitized and placed into a hot well. CA: Glynn EH instructed management that utensils cannot be stored inside of water unless the water is 135 deg f or above or clean and flowing through a properly plumbed system.

Observed during the course of this inspection that the facility had multiple handwashing sinks being used for purposes other than handwashing. CA: Management stated that staff will be trained that handwashing sinks exist only for the sole purpose of washing hands.

Observed during the course of this inspection that the facility had a soda gun nozzle displaying buildup on a food contact surface. COS: Management cleaned and sanitized the equipment immediately in front of Glynn EH inspector. CA: Management stated that they will acquire a brush to use to clean off debris before sanitizing the nozzles every night.

Observed during the course of this inspection that recently cooked red potatoes and corn on the cob were being held under TPHC without any indications of when the foods had been initially cooked or would be discarded. COS: Foods were reheated to 165 deg f to be hot held at 135 or above in a wok or steamer. CA: Management stated that they will purchase steam wells to hot hold these food items ASAP and will hold them in the ways instructed until then.

Observed during the course of this inspection that the facility had multiple large containers of spices uncovered at the wok cooking area. COS: Management had the containers covered with plastic wrap. CA: Management stated that staff will cover all food items and seasonings when not in use.

Observed during the course of this inspection that the facility had a soda gun nozzle at the bar that displayed significant buildup on a food contact surface. COS: Management cleaned and sanitized the equipment. CA: Management stated that the equipment will be cleaned and sanitized nightly.

Observed during the course of this inspection that the facility dishwasher was not dispensing any chemicals at all. COS: Management instructed staff to wash rinse and sanitize all equipment and dishes at an available 3 compartment sink. CA: Management stated that they will contact their service provider to have the machine repaired and will train staff to test the machine every morning to ensure that sanitizer is being supplied and they will be trained to alert management when the machine is not working properly.

Observed during the course of this inspection that the facility was not using a food contact sanitizer anywhere in the facility where food prep was being conducted. COS: Management created sanitizer buckets for staff from the approved concentration 3 comp sink sanitizer and supplied them to work areas. CA: Management stated that staff will be trained to keep a supply of food contact sanitizer in all work areas for point of service/ work sanitization during work hours.

Observed during the course of this inspection that multiple large containers of seafood were being stored completely defrosted or defrosting in reach in coolers and the walk in cooler with no date marking system indicating when they had been prepped or when the 7 day discard date would need to be enforced. CA: Management stated that staff will be trained to label all foods with a a preparation date and the date of which the foods will be discarded with the range not exceeding 7 days.

Observed during the course of this inspection 1 live pest in the main kitchen and multiple dead pest in corners and on old traps as well as pest droppings in multiple corners of the establishment. COS: Management disposed of living pest and had staff clean other signs of pest. CA: Management provided Glynn Eh with multiple receipts of recent pest control treatments from an authorized pest control professional and stated that all signs of pest old and new would be removed from the premises in a timely manner. CA: Management stated that

Observed during the course of this inspection that the facility has a back door with a missing peephole that is open to the outer elements as well as a screed door that has a large hole in the bottom. CA: Management stated that both doors will be repaired to provide a tight seal from the outside elements and pest.

Observed during the course of this inspection that the facility is currently displaying their initial inspection report and not the most recent inspection. CA: Glynn EH instructs management to only display the most recent inspection report for customer viewing at all times.

Observed during the course of this inspection that the facility had a large container of margarine and multiple containers of spices stored completely uncovered. COS: Management covered all items. CA: Management stated that staff will be trained to properly store all food items covered when not directly in use.

Observed during the course of this inspection that the facility had 2 soda gun nozzles located at the bar that displayed severe buildup on a food contact surface. COS: Management had the surfaces cleaned and sanitized. CA: Management stated that staff will be trained to clean and sanitize these surfaces more frequently.

Observed during the course of this inspection that the machine dishwasher had broken hoses which were preventing any concertation of sanitizer from being supplied to the machine. COS: Management created at bleach/water sanitizer sink in an adjacent sink for the purpose of sanitizing dishes. CA: Management stated that they will continue to create a bleach/water sanitizer to properly sanitize all food contact surfaces of equipment until repairs can be made to the equipment.

It was observed on 09/11/2023 that the facility had repairs made to the machine and it was dispensing the appropriate level of sanitizer.

Observed during the course of this inspection that the facility microwave displayed significant old food buildup on the inner ceiling. COS: Management cleaned and sanitized the inside of the machine. CA: Management stated that they will train staff to clean and sanitize the inside of the microwave more frequently.

Observed during the course of this inspection that the facility had calamari stored in direct contact with ice in a prep top cooler in the main kitchen area. COS: Management removed the ice from the food. CA: Management stated that staff will be trained to not store food in direct contact with ice unless there is a way for the created water to drain away from the food.

Observed during the course of this inspection that the facility was not displaying the most recent inspection report. CA: Management stated that the most recent inspection report will be displayed at all times.

Observed during the course of this inspection that the facility had multiple containers of dry food product and spices with the handles stored in direct contact with the product. COS: Management correctly placed scoops with handles not touching product. CA: Management stated that staff will be trained to properly store all handles in dry product where they don't touch product.

Observed during the course of this inspection that the facility could not produce test strips for the chlorine sanitizer in use. COS: Glynn EH supplied test strips to management. CA: Management stated that they will acquire test strips for the sanitizers they use.