Stoned Crab Restaurant

Basic – Bowl or other container with no handle used to dispense food

Souffle cup used to dispense ranch dressing on cook line. Employee removed cup from ranch dressing. Corrected On-Site Repeat Violation

Basic – Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner

Pans stored in dish area. Manager had employee turn pans over. Corrected On-Site

Basic – Food storage container/container lid cracked or broken

Pans in reach-in cooler across next to kitchen entrance.

Basic – Food stored on floor

Shrimp stored on kitchen floor in front of walk-in cooler.

Basic – In-use knife/knives stored in cracks between pieces of equipment

Knife stored in between doors of reach-in cooler across from cook line grill

Employee moved knife to cutting board. Corrected On-Site

Basic – In-use utensil stored in standing water less than 135 degrees Fahrenheit

Scoop stored in 83F water on cook line. Employee removed scoop from water and placed scoop on cutting board. Corrective Action Taken

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

Gasket of reach-in freezer on cook line

Area between doors of reach-in cooler across from cook line grill.

Basic – Single-service articles not stored inverted or protected from contamination

Aluminum to go pans on kitchen shelf. Manager had employee turn pans over. Corrected On-Site

High Priority – Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands

Employee entered kitchen from outside and began peeling shrimp in back kitchen area without washing hands. Manager had employee wash hands. Corrective Action Taken

High Priority – Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands

Employee handled dirty dishes and proceeded to handle clean dishes without washing hands. Manager had employee wash hands and rewash dishes. Corrective Action Taken

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

Observed thee flies in kitchen area.

High Priority – Raw animal food stored over/not properly separated from ready-to-eat food

Shell eggs stored over milk in walk-in cooler

Manager placed eggs on bottom shelf. Corrected On-Site Repeat Violation Admin Complaint

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

Items in reach-in cooler next to kitchen entrance: slaw (48F – Cold Holding); fish dip (52F – Cold Holding). Manager stated items placed in cooler one hour prior to temperature being taken. Manager moved items to reach-in freezer to reduce temperature to 41F. Corrective Action Taken

High Priority – Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb

Faucet on wall in dining area on backside of kitchen wall.

Intermediate – Clam/mussel/oyster tags not marked with last date served

Tags stored in kitchen not marked with last day used.

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

No written procedure available. Inspector provided operator with written procedure. Corrective Action Taken

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

Cutting board on reach-in cooler across from cook line grill

Interior of microwave on cook line

Soda gun in bar area

Juice nozzle in bar area.

Intermediate – Handwash sink used for purposes other than handwashing

Employee dumped ice in hand washing sink next to salad prep area.