The Pink Krab

Food properly labeled; original container — Inspector Note: Observed no written notification on food allergies at time of inspection. Permit holder must notify consumers by written notification the presence of major food allergens.

Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used — Inspector Note: Observed unapproved reach in cooler outside. Worker stated they it is used to house live crabs. All equipment shall be approved by health department per food regulations. Must discontinue use until specs have been submitted and approved. Have Owner contact our office.

Insects, rodents, and animals not present — Inspector Note: Observed multiple flies in the kitchen and in the waiting area. Food prep areas shall be free of pests. Discussed contacting pest control company.

Certified Food Protection Manager — Inspector Note: Observed no CFSM certificate posted in public view. Stated to the PIC that CFSM certificate shall be posted in public view. Multiple food handler certificates were posted. Stated to PIC to post the CFSM certificate in public view.

Food properly labeled; original container — Inspector Note: Observed no written notification on food allergies at time of inspection. Permit holder must notify consumers by written notification the presence of major food allergens.

Proper cooling methods used: adequate equipment for temperature control — Inspector Note: Observed multiple cooked crabs cooling at room temperature on the speed rack in the main kitchen. Cooling shall be accomplished in accordance with one of the following: Cooling equipment other effective methods.

Posted: Permit/Inspection/Choking Poster/Handwashing — Inspector Note: Observed no inspection report posted to the public. The most recent inspection report shall be posted in public display.

Posted: Permit/Inspection/Choking Poster/Handwashing — Inspector Note: Observed no permit posted. A current Food Service Establishment permit shall be posted in public view at all times.

Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used — Inspector Note: Observed RIC 1 with an ambient temperature of 45.4 degrees F. in disrepair. Equipment shall be maintained in a state of good repair.

Certified Food Protection Manager — Inspector Note: Observed CFSM certificate not posted in public view. Stated to the PIC that the original CFSM certificate shall be posted in public view. Stated to PIC to post the original CFSM certificate in public view.

Management knowledge, responsibilities, reporting — Inspector Note: PIC could not demonstrate in a verifiable manner that employees are aware of their responsibilities to report signs and symptoms of foodborne illnesses. Stated to the PIC that employee health agreement forms shall be readily available to the Health Authority upon request.

Adequate handwashing facilities supplied & accessible — Inspector Note: Observed paper towels not supplied at the designated hand sink in the main kitchen. Disposable towels shall be supplied at hand sinks at all times. Stated to PIC to supply paper towels at hand sink.

Response procedures for vomiting & diarrheal events — Inspector Note: Observed no vomit/fecal procedures and disinfectant not on-site at the establishment. Procedures and EPA-approved disinfectant shall be on-site and readily available at all times. Stated to PIC to obtain and have vomit/fecal clean up procedures and EPA-approved disinfectant on site.

Proper cold holding temperatures — Inspector Note: Observed multiple TCS foods in RIC #1 (milk, sour cream, sliced cheese, shredded cheese, and cream cheese0 cold holding in the temperature danger zone above 41 degrees F. TCS foods shall cold hold at 41 degrees F or below. COS: Had food employee discard items.

Physical facilities installed, maintained, and clean — Inspector Note: Observed multiple ceiling tiles with stains throughout the kitchen. Physical facilities shall be cleaned as often as necessary to keep them clean.

Insects, rodents, and animals not present — Inspector Note: Observed visible light entry underneath front-food of the facility. Outer openings of a food service establishment shall be protected against the entry of insects and rodents by tight-fitting doors.

Response procedures for vomiting & diarrheal events — Inspector Note: Observed no vomit/fecal response and proper disinfectant at time of inspection. A food service establishment shall have written procedures and approved an EPA registered disinfectant.