Crafty Crab

Basic – Bowl or other container with no handle used to dispense food.n-Observed no handle bowl used to dispense cayenne pepper.

Basic – Carbon dioxide/helium tanks not adequately secured.

Basic – Employee eating in a food preparation or other restricted area.n-Observed employee open glass with milk stored on food preparation table at cookline. Operator discarded milk at will. Corrected On-Site

Basic – Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.n-Observed employee cellular phone and keys stored on food preparation table. Operator removed and stored properly

Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.n-Observed accumulation of old food residue buildup on can opener holster.

High Priority – Operating with an expired Division of Hotels and Restaurants license.n-Observed hotel and restaurant license expired on 12/01/2022. Admin Complaint

High Priority – Raw animal food stored over/not properly separated from ready-to-eat food.n-Observed raw shrimp eggs stored over garlic sauce in walk-in cooler. Operator removed and stored properly. Corrected On-Site Repeat Violation

High Priority – Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer .n-Observed an open bag with raw oysters stored over French Fries in chest freezer. Operator relocate raw oysters to a safe location. Corrected On-Site

High Priority – Stop Sale issued on time/temperature control for safety food due to temperature abuse

nObserved unit #1. milk (46F – Cold Holding); shrimp (50F – Cold Holding); home made Buffalo sauce with butter (36F – Cold Holding). As per operator, all items placed in unit from 07/15/2023. Repeat Violation

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.n-Observed unit #1. milk (46F – Cold Holding); shrimp (50F – Cold Holding); home made Buffalo sauce with butter (36F – Cold Holding). As per operator, all items placed in unit from 07/15/2023. See stop sale.

Intermediate – Food-contact surface soiled with food debris, mold-like substance or slime.n-Observed accumulation of black mold like substance buildup on can opener blade.

Intermediate – Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.n-Observed no date marked on various TCS sauces stored in walk-in cooler. Per operator, sauces were made on 07/15/2023.