Tasty Crab House

Single-use/single-service articles: properly stored, used — Inspector Note: Observed several boxes of single use containers and lids stored directly on the floor in front food service dry storage area. C/A: cleaned equipment and utensils, laundered linens, and single-service and single-use articles shall be stored: (i) In a clean, dry location; (ii) Where they are not exposed to splash, dust, or other contamination; and (iii) At least 6 inches (15 centimeters) above the floor.

Proper cold holding temperatures — Inspector Note: Observed in-use boiled eggs and 2-trays of mussels in RIC cold holding at above 41F in main kitchen (*see asterisk*). C/A: All TCS foods cold held must be maintained at 41F and below. COS: Per PIC, food was prepared less than 2-hours ago; items place in ice inside RIC to rapidly cool. All food at below 41F by end of inspection.

Contamination prevented during food preparation, storage, display — Inspector Note: Observed several in-use bottles of liquor (Don Julio, Hennessy, and several tequilas) stored directly on floor in bar area of facility. C/A: Food shall be protected from contamination by storing the food: (i) In a clean, dry location; (ii) Where it is not exposed to splash, dust, or other contamination; and (iii) At least 6 inches (15 cm) above the floor. COS: Liquor stored properly.

Wiping cloths: properly used and stored — Inspector Note: Observed several in-use wet wiping cloths in main kitchen stored along prep table and in bar area on sanitizer spray bottle. C/A: Cloths in-use for wiping counters and other equipment surfaces shall be: (i) Held between uses in a chemical sanitizer solution at a concentration specified under DPH Rule 511-6-1-.05(6)(n); and (ii) Laundered daily. COS: Wiping cloths launder for cleaning.

Adequate ventilation and lighting; designated areas used — Inspector Note: Observed several employee foods (honey, cereal, coffee, beans, baked buns, etc.) and personal items (food containers) stored on dry storage and WIC shelving co-mingled with service foods in main kitchen. C/A: Areas designated for employees to eat, drink, use tobacco products and electronic devices shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination.

Food separated and protected — Inspector Note: 1. Observed raw chicken stored above raw pork on shelving in WIC in main kitchen. 2. Observed raw catfish stored above pre-cooked crab clusters on shelf in WIC in main kitchen. C/A: Raw chicken must be stored below cooked/ready to eat foods and raw pork to prevent cross contamination. COS: Food stored properly.