THE JUICY CRAB

4-1A: .04(4)(c)1(i)(ii)(iii)(v) (vi)(vii)(viii)Observed improper storage and separation in prep coolers and walk in cooler (unwashed produce stored above washed produce, raw Dungeness crab stored above commercially packaged precooked boiled eggs, raw shrimp stored above precooked Snow crab, and raw green mussels stored above precooked clams). REPEAT VIOLATION Food shall be protected from cross contamination by: (i) Except as specified in paragraph (i)(IV) of below, 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) Fruits and vegetables before they are washed; (P) (IV) 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; (v) Cleaning hermetically sealed containers of food of visible soil before opening; (vi) Protecting food containers that are received packaged together in a case or overwrap from cuts when the case or overwrap is opened; (vii) Storing damaged, spoiled, or recalled food being held in the food service establishment separate from food, equipment, utensils, linens and single-service and single-use articles; or (viii) Separating fruits and vegetables, before they are washed from ready-to-eat food. Corrective Actions: Foods were properly stored and separated.

2-2B: .03(5)(k)1&2At time of inspection, observed several employee drinks stored in unapproved areas (single use cup with a lid and a straw stored on the ice machine and another on the prep counter and 2 employee drinks in unapproved cups on other prep counters). Employees shall consume food and drink only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas (unless 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). (C) Corrective Actions: Employee drinks discarded.

3-1D: .04(3)(k)Facility is removing green mussels on the half shell and shucked oysters from the original container and separating them into different containers. The shellstock tags are also not staying with the appropriate packages of green mussels and oysters. The date the last mussel or oyster is sold is not being recorded on the shellstock tag (facility is recording the dates the foods are opened). Molluscan shellfish tags shall remain attached to the container in which the molluscan shellfish are received until the container is empty. (Pf) The date the last mussel or oyster is sold must be recorded on the shellstock tag and held on site for 90 days. Corrective Actions: All green mussels and oysters that had been separated from their original package and did not have a shellstock tag were discarded. Discussed the proper procedures with maintaining shellstock with their shellstock tags and the record keeping system once the last shellstock is sold.

4-1A: .04(4)(c)1(i)(ii)(iii)(v) (vi)(vii)(viii)Observed improper storage and separation in multiple cold holding units (unwashed produce over ready to eat foods in the walk in cooler, raw beef over ready to eat foods, raw seafood over ready to eat boiled eggs, employee frozen raw beef and pork removed from the original package over frozen ready to eat foods in the walk in freezer, opened frozen raw beef over frozen raw seafood in the walk in freezer, raw green mussels over precooked clams in the prep cooler). Food shall be protected from cross contamination by: (i) Except as specified in paragraph (i)(IV) of below, 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) Fruits and vegetables before they are washed; (P) (IV) 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; (v) Cleaning hermetically sealed containers of food of visible soil before opening; (vi) Protecting food containers that are received packaged together in a case or overwrap from cuts when the case or overwrap is opened; (vii) Storing damaged, spoiled, or recalled food being held in the food service establishment separate from food, equipment, utensils, linens and single-service and single-use articles; or (viii) Separating fruits and vegetables, before they are washed from ready-to-eat food. Corrective Actions: Foods were properly stored and separated.

4-2B: .05(7)(a)1Observed black mold like substance in the interior of both ice machines. Equipment food-contact surfaces and utensils shall be clean to sight and touch. (Pf)

4-2B: .05(6)(n)Observed employees washing and sanitizing in dishes in the dish machine with a chlorine sanitizer at a concentration of 0ppm. A chemical sanitizer used in a sanitizing solution for a manual or mechanical operations must meet a specified minimum concentration (for chlorine sanitizer it must be 50-100 ppm; for quat ammonia, it must be used according to the manufacturer's specifications). (P) Corrective Actions: Quat sanitizer was made at the 3 compartment sink to a concentration of 200-400ppm and dishes were sanitized. The dish machine may only be used to wash dishes and dishes must be sanitized at the 3 compartment sink until the dish machine is working properly.

12D: .04(4)(g)At time of inspection, observed raw seafood thawing in the vegetable sink. Raw fruits and vegetables shall be thoroughly washed in water, in a sink designated for that purpose only, to remove soil and other contaminants before being cut, combined with other ingredients, cooked, served, or offered for human consumption in ready-to-eat form. (Pf) Corrective Actions: Raw seafood was placed in the walk in cooler. The vegetable sink was washed, rinsed, and sanitized.

3-1D: .04(3)(l)Observed raw oysters and raw green mussels removed from the original container and stored in plastic containers in the walk-in cooler without their Shellstock ID tag attached. // 1. 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. Corrective Actions: Oyster and green mussels were discarded.//

2-2A: .03(2)(m)Facility was unable to provide in a verifiable manner that 5 employees present during today's inspection were aware of their responsibility to report foodborne illnesses. Food employees and conditional employees shall be informed in a verifiable manner of their responsibility to report to the person in charge information about their health and activities as they relate to diseases that are transmissible through food. (Pf) Corrective Actions: //Employee health agreements were signed.//

4-2B: .05(7)(a)1Observed two ice machines with black mold-like substance on the internal top cover.// Equipment food-contact surfaces and utensils shall be clean to sight and touch. (Pf)