ROCKIN' CRAB

Wiping cloths: properly used and stored — Inspector Note: Observed several wet wiping cloths left on prep table in main cook line instead of being stored in sanitizer solution. CA:CA: Cloths in-use for wiping food spills from tableware and carry-out containers that occur as food is being served shall be: Maintained dry; and Used for no other purpose. 2. Cloths in-use for wiping counters and other equipment surfaces shall be: Held between uses in a chemical sanitizer solution at a concentration specified under DPH Rule 511-6-1-.05(6)(n); and Laundered daily. 3. Cloths in-use for wiping surfaces in contact with raw animal foods shall be kept separate from cloths used for other purposes. 4. Dry wiping cloths and the chemical sanitizing solutions in which wet wiping cloths are held between uses shall be free of food debris and visible soil. 5. Containers of chemical sanitizing solutions in which wet wiping cloths are held between uses shall be stored off the floor and used in a manner that prevents contamination of food, equipment, utensils, linens, single-service, or single-use articles.

Hands clean and properly washed — Inspector Note: Observed a food handler using a cell phone, placing it on the prep table, and then proceeding to put on gloves. The food handler was also observed mopping the floor, locking the back door, and then handling a food container containing lobster before handing it to another food handler. CA: 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. Before donning gloves to initiate a task that involves working with food; After engaging in other activities that contaminate the hands. COS: Food employees voluntarily washed hands in hand sink.

Wiping cloths: properly used and stored — Inspector Note: Observed four wet wiping cloths left out on prep-top tables in the main cook line instead of being stored in a sanitizer solution. CA: Cloths in-use for wiping food spills from tableware and carry-out containers that occur as food is being served shall be: Maintained dry; and Used for no other purpose. 2. Cloths in-use for wiping counters and other equipment surfaces shall be: Held between uses in a chemical sanitizer solution at a concentration specified under DPH Rule 511-6-1-.05(6)(n); and Laundered daily. 3. Cloths in-use for wiping surfaces in contact with raw animal foods shall be kept separate from cloths used for other purposes. 4. Dry wiping cloths and the chemical sanitizing solutions in which wet wiping cloths are held between uses shall be free of food debris and visible soil. 5. Containers of chemical sanitizing solutions in which wet wiping cloths are held between uses shall be stored off the floor and used in a manner that prevents contamination of food, equipment, utensils, linens, single-service, or single-use articles. COS: Food handler prepared a sanitizer bucket containing a 100 ppm chlorine solution.

Nonfood-contact surfaces clean — Inspector Note: Observed grease accumulated under cooking equipment. Observed grease accumulated on kitchen floor in main cooking area. CA: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

Proper eating, tasting, drinking, or tobacco use — Inspector Note: Observed 2 water bottles stored on the prep table where steamed seafood bags and bulk containers are stored. CA: Employees shall consume food only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas. However, 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 will be allowed. COS: Water bottles were voluntarily discarded.