Hot Crab Juicy Seafood & Wing

Hands clean and properly washed — Inspector Note: Observed food employee touch face with bare hands then proceeded to handle fryer basket without washing hands. Advised PIC that employees must wash hands and exposed portion of arms before engaging in food prep including working with exposed food and clean equipment and after touching bare human body parts other than clean hands and exposed arms. COS-PIC had food employee wash hands at the hand sink.

Hands clean and properly washed — Inspector Note: Observed multiple food employees wash hands with cold water at the hand sink in the main kitchen. Advised PIC that all employees must wash their hands with a water temperature of at least 85 degrees. COS- had food employees rewash hands at the hand sink in the main kitchen.

Adequate handwashing facilities supplied & accessible — Inspector Note: Observed a sanitizer bucket stored at the bars hand sink. Advised PIC that hand sinks shall be maintained so that they are easily accessible at all times. COS- had food employee relocate sanitizer bucket at the hand sink located at the bar.

Food stored covered — Inspector Note: Observed multiple containers of raw tilapia, raw whiting fish and raw chicken stored uncovered in the main kitchen's RIC. Observed multiple containers of mushrooms, onion, broccoli and cabbage, stored uncovered in the WIC in the main kitchen. Advised PIC that except when cooling, items shall be stored covered in order to protect from contamination. Advised PIC to cover all items in the RIC and WIC. Correct by 03/26/2026.

Food-contact surfaces: cleaned & sanitized — Inspector Note: Observed the mechanical dish machine in the main kitchen in use with a chemical sanitization of 0 ppm. Advised PIC that the sanitization concentration of sodium hypochlorite shall read between 50-100 ppm. Advised PIC to utilize the 3rd compartment of the 3-compartment sink to sanitize equipment and utensils and to have dish machine repaired. Correct by 03/26/2026

Proper cooking time and temperatures — Inspector Note: Observed just cooked chicken wings at the main kitchen's fryer basket with a final internal cook temperature below 165 degrees. Advised PIC that final internal cook temperature of chicken is 165 degrees. COS-PIC continued to cook chicken wings until a minimum final cook temperature has been met.