Crazy Crab Restaurants

Contamination prevented during food preparation, storage, display — Inspector Note: Observed fry batter stored uncovered by the fryers in between use.

Wiping cloths: properly used and stored — Inspector Note: Observed wiping cloths stored in chlorine sanitizer below the minimum required concentration (10ppm). Manager corrected on site. New concentration was 50ppm.

Posted: Permit/Inspection/Choking Poster/Handwashing — Inspector Note: Observed food service permit unpaid. Manager was advised to contact the health department at [REDACTED PHONE] ext. 0 to pay for the food service permit ($350) and the late fee ($50).

Single-use/single-service articles: properly stored, used — Inspector Note: Observed single use fork stored exposed to contamination by the soda fountain in the front dining room. PIC removed the forks and was advised to set out prepackages single use utensils or to wrap the single use utensils.

Physical facilities installed, maintained, and clean — Inspector Note: Observed a hole in the wall inside the cabinets underneath the soda machine in the front of the dining room. Observed the floor of the walk in freezer in need of cleaning.

Adequate ventilation and lighting; designated areas used — Inspector Note: Observed dust accumulation on the vent in the men's restroom.

Adequate ventilation and lighting; designated areas used — Inspector Note: Observed employee beverages and personal belongings stored at the front counter near bar utensils and cups as well as stored by the boba tea, fruit tea, and smoothie station. PIC was advised to place personal belongings and beverages in a designated area away from food prep and storage.

In-use utensils: properly stored — Inspector Note: Observed rice spoon stored in a container of stagnant water with a temperature of 62F. Manager placed spoon and container to be cleaned. 511-6-1.04(4)(k) - In-Use Utensils, Between-Use Storage (C) (k)Storage of In-Use Utensils. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: 1.Except as specified under paragraph 2 of this subsection, in the food with their handles above the top of the food and the container; 2.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; 3.On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized at a frequency specified under DPH Rule 511-6-1-.05(7)(b) and (8)(a); 4.In running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes; 5. In a clean, protected location if the utensils, such as ice scoops, are used only with a food that is not time/temperature control for safety food; or 6. In a container of water if the water is maintained at a temperature of at least 135°F (57°C) and the container is cleaned at a frequency specified under DPH Rule 511-6-1-.05(7)(b)3(vi).

Adequate ventilation and lighting; designated areas used — Inspector Note: Observed employee food items stored above and with food items intended for customers. Manager moved items. 511-6-1.07(4)(b) - Designated Areas for Employee Activity, located to prevent contamination of food, equipment, utensils, linens, & single service articles (C) (b) Designated Areas for Employee Activity. 1. 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. 2. Lockers or other suitable facilities shall be located in a designated room or area where contamination of food, equipment, utensils, linens and single-service and single-use articles cannot occur.

Food separated and protected — Inspector Note: Observed RTE sauces stored below raw fish/ seafood in walk-in cooler. Manager had employee move items. 511-6-1.04(4)(c)1(i)(ii)(iii)(v)(vi)(vii)(viii) - Packaged & Unpackaged Food Separation, Packaging, and Segregation (P, C) (c) Packaged and Unpackaged Food - Separation, Packaging, and Segregation. 1. Food shall be protected from cross contamination by: (i) Except as specified in paragraph (i)(IV) of this subsection, separating raw animal foods during storage, preparation, holding, and display from: (I) Raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables, P and (II) Cooked ready-to-eat food; and P (III) Fruits and vegetables before they are washed; P (IV) Frozen, commercially processed and packaged raw animal food may be stored or displayed with or above frozen, commercially processed and packaged, ready-to-eat food. (ii) Except when combined as ingredients, separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display by: (I) Using separate equipment for each type, P or (II) Arranging each type of food in equipment so that cross contamination of one type with another is prevented, P and (III) Preparing each type of food at different times or in separate areas; P (iii) Cleaning and sanitizing equipment and utensils; (v) Cleaning hermetically sealed containers of food of visible soil before opening; (vi) Protecting food containers that are received packaged together in a case or overwrap from cuts when the case or overwrap is opened; (vii) Storing damaged, spoiled, or recalled food being held in the food service establishment separate from food, equipment, utensils, linens and single-service and single-use articles; or (viii) Separating fruits and vegetables, before they are washed from ready-to-eat food.

Toxic substances properly identified, stored, used — Inspector Note: Observed multiple bottles of chemical without labels. Manager stated that items were washing solution. Manager was advised to place labels on bottles. 511-6-1.07(6)(b) - Working Containers, Common Name (Pf) (b) Working Containers, Common Name. Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. Pf