Cj Crab House And Seafood

Basic – Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors

Restroom door by walk in freezer. Repeat Violation

Basic – Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas

Acoustic style tiles in kitchen are not sealed/painted. Some tiles are damaged. Repeat Violation

Basic – Covered waste receptacle not provided in women's bathroom

Missing in both unisex restrooms in establishment.

Basic – Equipment in poor repair

Glass door reach in cooler doors in kitchen do not fully close.

Basic – Floors, walls, and/or ceilings soiled/has accumulation of debris

Floor under and around front counter coolers. nFloor in walk in freezer. nFloor in dry storage area. nFloor in both restrooms. Repeat Violation

Basic – Ice buildup in reach-in freezer and/or walk-in freezer

In walk in freezer.

Basic – No conspicuously located ambient air temperature thermometer in holding unit

Missing in multiple reach in coolers. Repeat Violation

Basic – Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable

Bottom of walk in freezer door is rusted. nShelf below prep table in kitchen is rusted. nBurner unit in kitchen is rusted. nDoor for silver reach in cooler in kitchen is dented. Repeat Violation

Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust

Cabinet area under register at front counter. nGaskets for walk in cooler and walk in freezer. nDoor handles for multiple coolers and freezers in kitchen. nExterior of black storage containers for seasonings. nExterior doors of multiple reach in coolers. Repeat Violation

Basic – Wet mop not stored in a manner to allow the mop to dry

Mop in soiled water by walk in freezer.

Basic – Wet wiping cloth not stored in sanitizing solution between uses

Green wiping cloth on prep table in kitchen.

High Priority – Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours

In silver reach in cooler in kitchen, cooked potatoes 50F. Potatoes cooked yesterday afternoon. Potatoes discarded. See stop sale.

High Priority – Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale

Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours

In silver reach in cooler in kitchen, cooked potatoes 50F. Potatoes cooked yesterday afternoon. Potatoes discarded. See stop sale.

High Priority – Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area

One live fly observed by front counter.

High Priority – Nonfood-grade containers used for food storage – direct contact with food

Black containers with yellow lids storing seasonings.

Intermediate – Food-contact surface soiled with food debris, mold-like substance or slime

Interior of multiple reach in coolers in kitchen. nInterior of ice machine in kitchen. Repeat Violation