Crab House

Basic – Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired

Door on reach-in cooler on cooks line does not close

Operator moved raw shrimp from reach-in cooler and placed in upright refrigerator in kitchen. Corrective Action Taken

Basic – Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items

Employee phone on on shelf above reach-in cooler in kitchen.

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

Mold-like substance on gaskets reach-in cooler doors.

Basic – Time/temperature control for safety food thawed in an improper manner

Frozen raw shrimp thawing in pan without running cold water or under refrigeration

Operator placed item under running cold water. Corrected On-Site

High Priority – Raw animal food stored over or with unwashed produce

Raw shell eggs stored over unwashed produce in upright refrigerator in kitchen

Operator placed raw shell eggs on bottom shelf. Corrected On-Site

High Priority – Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature

Open package of raw chicken stored on top of raw pork chops in upright refrigerator in kitchen

Operator placed raw chicken on bottom shelf. Corrected On-Site

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit

Reach-in cooler on cooks line at 3:20pm operator moved raw shrimp to upright refrigerator with ice, re temp at 3:58pmna. raw shrimp (46F – Cold Holding) 42f Corrected On-Site