Mr. Krabs Hut

Proper cooling methods used: adequate equipment for temperature control — Inspector Note: Observed two containers of sausage cooling tightly covered in walk-in-cooler. Cooling shall be accomplished in accordance with the time and temperature criteria specified under DPH Rule 511-6-1-.04(6)(d) by using one or more of the following methods depending on the type of food being cooled: placing the food in shallow pans, loosely covered. COS: Had PIC loosely cover items for proper cooling.

Posted: Permit/Inspection/Choking Poster/Handwashing — Inspector Note: Upon arrival, observed the most recent inspection report not posted in public view. The most recent inspection report shall be posted in public view at all times.

Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used — Inspector Note: Observed wood being used as shelving to store chemicals and cardboard lining shelving for sauce bottles. Nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.

Adequate ventilation and lighting; designated areas used — Inspector Note: Observed multiple employee personal belongings water bottles stored on dry food storage rack with restaurant items. Lockers or other suitable facilities shall be provided and used for the orderly storage of employees' clothing and other possessions. COS: Had PIC relocate food items.

Food properly labeled; original container — Inspector Note: Observed multiple sauce bottles stored unlabeled throughout the kitchen area. Advised PIC 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. Discussed proper labeling on working containers when removed from its original packaging.

Proper cooling methods used: adequate equipment for temperature control — Inspector Note: Observed cooked on the counter in the WIC in the main kitchen multiple items (raw shrimp, raw scallop, raw chicken wings, and cooked sausage) cooling tightly covered. When placed in cooling or cold holding equipment, food containers in which food is being cooled shall be arranged in the equipment to provide maximum heat transfer through the container walls and loosely covered, or uncovered if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food. COS: Food employee loosely covered all items in the WIC for proper cooling.

Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used — Inspector Note: Observed in the main kitchen, PTC #1 with an ambient temperature of 48.4 degrees F. Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections (1) and (2) of this Rule. Ensure that proper ambient temperature is reached at PTC #1 in the main kitchen.

Warewashing facilities: installed, maintained, used; test strips — Inspector Note: Observed the mechanical dish machine not in use and reading a chemical sanitization of 0 ppm Cl. Warewashing Machines, Manufacturers' Operating Instructions. 1. A warewashing machine and its auxiliary components shall be operated in accordance with the machine's data plate and other manufacturer's instructions. Ensure that dish machine is operable and has a chemical sanitization of 50-100 ppm Cl. Discussed with PIC to utilize the 3rd compartment of the 3-compartment sink for proper sanitization of equipment.

Insects, rodents, and animals not present — Inspector Note: Observed light entry at back screen door of main kitchen. Outer openings of a food service establishment shall be protected against the entry of insects and rodents by solid, self-closing, tight-fitting doors. Discussed with PIC to close back door to prevent visible light entry.

PIC present, demonstrates knowledge, performs duties — Inspector Note: Observed the establishment without a food allergy awareness training. Employees are properly trained in food safety, including food allergy awareness, as it relates to their assigned duties. Food allergy awareness includes describing foods identified as major food allergens and the symptoms that a major food allergen could cause in a sensitive individual who has an allergic reaction. Discussed with the PIC the importance of food allergy training and to provide a food allergy awareness training to the Health Authority to upon request.

Hands clean and properly washed — Inspector Note: Observed food employee handle cellphone, don gloves, and proceed to handle fryer basket without handwashing in between. Also observed employee come into the facility from the outside and then proceeded to handle clean utenisl near the 3-compartment sink. Food employees shall clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and: after touching bare human body parts other than clean hands and clean, exposed arms. COS: Had food employee cease prep and wash hands.

Hands clean and properly washed — Inspector Note: Observed food employee wash hands with water at 74 degrees F. Food employees shall use the following cleaning procedure in the order stated to clean their hands and exposed portions of their arms, including surrogate prosthetic devices for hands and arms rinse under clean, running warm water. COS PIC washed hands at the designated hand wash sink.

Proper cold holding temperatures — Inspector Note: Observed several TCS food items (2 containers of raw chicken breast, 1 container of raw shrimp, 1 container of raw calamari, and 1 container of raw chicken wings in PTC #2 cold holding in the temperature danger zone. Also observed in PTC #1 in the main kitchen a container of snow crabs cold holding in the temperature danger zone. TCS foods shall properly cold hold at 41 degrees F or below. COS: PIC placed items in the WIC for proper cooling.

Toxic substances properly identified, stored, used — Inspector Note: Observed multiple chemical bottles stored underneath the 3-compartment sink in the main kitchen not labeled with common name. Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. Ensure that all chemical bottles are labled with common name.

Food properly labeled; original container — Inspector Note: Observed multiple sauce bottles stored unlabeled throughout the kitchen area. Advised PIC 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. Advised PIC to label all bulk containers of seasonings with its common name in English.

Proper cooling methods used: adequate equipment for temperature control — Inspector Note: Observed 1 container of raw shrimp cooling tightly covered in the walk-in cooler. Advised PIC on proper cooling methods. COS: PIC loosely covered raw shrimp in the walk-in cooler.

Adequate handwashing facilities supplied & accessible — Inspector Note: Observed hand sink at the bar area obstructed by a single-service straw and ice. Also observed hand sink at the main kitchen near the 3-compartment sink obstructed by a metal scrubber. Advised PIC that all hand sinks shall be maintained so that it is easily accessible at all times. COS: Had food employees remove items from both hand sinks.

Food stored covered — Inspector Note: Obsered 1 container of broccoli stored uncovered in the walk-in cooler. Advised PIC that except when cooling. all items shall be kept covered in order to protect from contamination. COS: PIC placed covered broccoli in the walk-in cooler.

Food-contact surfaces: cleaned & sanitized — Inspector Note: Observe food contact surface of the bulk ice machine (white panel) in the main kitchen area stored as clean with black mold-like substance. Advised PIC equipment food contact surfaces and utensils shall be cleaned at any time during the operation when contamination may have occurred. Advised PIC to increase the cleaning frequency of the bulk ice machine in the main kitchen.