KRABS HUT

Approved thawing methods used — Inspector Note: Observed two food containers of raw shrimp sitting in standing water in the meat prep sink. CA: Time/temperature control for safety food shall be thawed under refrigeration that maintains the food temperature at 41°F (5°C) or less; or completely submerged under running water at a water temperature of 70°F (21°C) or below, PF COS: Food employee ran water over the food containers of thawing shrimp in the meat prep sink.

Contamination prevented during food preparation, storage, display — Inspector Note: Observed two boxes of raw chicken sitting on the floor in the Walk-In Freezer. CA: Food shall be protected from contamination by storing the food in a clean, dry location; where it is not exposed to splash, dust, or other contamination; and at least 6 inches (15 cm) above the floor.

Physical facilities installed, maintained, and clean — Inspector Note: Observed food buildup and debris on the floors and walls of the main kitchen. CA: All physical facilities shall be maintained in good repair. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of food is exposed, such as after closing.

Insects, rodents, and animals not present — Inspector Note: Observed two small crawling roach insects crawling from under the stove. CA: The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by routinely inspecting incoming shipments of food and supplies; routinely inspecting the premises for evidence of pests; using methods, if pests are found, such as trapping devices or other means of pest control and eliminating harborage conditions.

In-use utensils: properly stored — Inspector Note: CA: Food preparation and dispensing utensils shall be stored in food that is not time/temperature control for safety food with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon. Observed a plastic cup in the food container of rice in the dry storage. COS: PIC discarded plastic cup and replaced it with a scoop with a handle.

Food stored covered — Inspector Note: CA: Food shall be stored in packages, covered containers, or wrappings, except for loosely covered or uncovered containers in which food is being cooled, to be protected from overhead contamination. Observed a food container of broccoli and a food container of beef without any coverings or lids in the prep top cooler. COS: Food employee provided plastic coverings for each food container in the prep top cooler.

Proper date marking and disposition — Inspector Note: CA: Time/temperature control for safety food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F (5°C) or below for a maximum of 7 days. The day of preparation shall be counted as Day 1. Pf Observed prepped food containers of sausage, fish, egg, corn, potatoes, and crab without and labels or date markings in the walk-in cooler. COS: PIC provided labels for each food container of prepped food according to the date it was prepped in the walk-in cooler.