Mr Q Crab House

Basic – Bowl or other container with no handle used to dispense rice. Operator removed. Corrected On-Site

Basic – Ice buildup in all reach-in freezer

Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed shelf were flour and rice stored soiled with grease, food debris, dirt, slime or dust

Basic – Two plastic containers of frying oil stored on floor.

Basic – Working containers of flour removed from original container not identified by common name.

High Priority – Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw lobster tails over butter in walk-in cooler

Observed raw shell eggs over bread in walk-in cooler.

High Priority – Shell eggs not immediately placed in refrigeration maintaining an ambient air temperature of 45 degrees Fahrenheit or less upon receipt. Observed eggs siting on cook line shelf per operator held out of temperature for approximately 2 hours. Operator voluntary discarded. Corrected On-Site

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in flip top cooler mussels (49F – Cold Holding); clams (55F – Cold Holding) per operator held less than two hours. Operator placed ice on products. Corrective Action Taken

Intermediate – Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Observed open package of smoked sausage per operator opened more than 24 hours.

Intermediate – Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Email operator procedures. Corrected On-Site

Intermediate – Handwash sink used for purposes other than handwashing. Observed blender and sanitizer bucket in hand washing sink at the front counter. Operator removed items. Corrected On-Site