The Kickin' Crab

Inspector's notes

Observed a light gap under the back door when fully shut. Repair/replace weather stripping to restore a tightly sealing back door that helps prevent against pest entry. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed drain lines at the floor sink under the bar 3 comp sink stored below the flood rim. Drain line must be stored 1" above the flood rim. Must repair all plumbing to a state of good repair prior to next routine inspection. All plumbing must be maintained in good repair at all times. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

employee restroom hand washing station, paper towel dispenser was empty. discussed with manager. refilled. Corrective Action: Corrected at time of inspection. 6-301.11 - Priority Foundation: Handwashing Cleanser, Availability. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4573/AMC-Toolbox: Handwashing. Addl Notes: observed employee restroom, hand washing basin, soap dispenser was not working. discussed with manager. manager serviced the soap dispenser. corrected. Corrective Action: Corrected at time of inspection.

Inspector's notes

observed a bag of sliced cooked sausages at 112-114 deg f . discussed with manager on duty. manager removed sausage container. all reheated to 165 deg f . please ensure tcs food is kept at 135 deg f or higher. Corrective Action: Corrected at time of inspection.

Inspector's notes

observed in the cookline, wet wiping cloth left on the food prep. stations. informed manager. facility manager obtained sanitizer buckets, filled with multi quat at 200 ppm . corrected. Corrective Action: Corrected at time of inspection.

Inspector's notes

No certified food protection manager onsite at time of inspection. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed shellstock tag with missing last sold date. Shellstock tags must be kept with shellstock until sold, dated with final sale date, and maintained in chronological order for 90 days onsite. Person in charge (PIC) will ensure establishment is notating final sale date. Corrective Action: Corrected at time of inspection. Repeat violation: 2nd

Inspector's notes

In the reach in across from handwashing sink, observed raw mussels being stored above cooked crab. In the reach in under the cold table at the cooks line, observed raw shrimp stored above half and half. All raw animal proteins must be stored below ready-to-eat (RTE) foods and stored according to cooking temperature at all times to prevent cross contamination. PIC properly stored all raw animal proteins according to the final cooking temperature based on the cooking parameters in § 3-401.11 of the Food Code. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed 4 shellstock tags within the last 90 days with no final sale date listed on the tag. Shellstock tags must be kept with shellstock until sold, dated with final sale date, and maintained in chronological order for 90 days onsite. Person in charge (PIC) will ensure establishment is notating final sale date. Corrective Action: Corrected at time of inspection.

Inspector's notes

In the reach in under the cold table at the cooks line, observed a container of raw calamari being stored above a bag of shredded parmesan cheese and observed a container of raw shrimp being stored above a container of broccoli. All raw animal proteins must be stored below ready-to-eat (RTE) foods and stored according to cooking temperature at all times to prevent cross contamination. PIC properly stored all raw animal proteins according to the final cooking temperature based on the cooking parameters in § 3-401.11 of the Food Code. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed a gallon spray bottle of Ortho Home Defense on the storage shelf where cleaners are kept. Discussed with person in charge (PIC) that only certified pest control specialist can apply pest control and pest control cannot be stored on the premises of a food establishment. PIC removed the Ortho at time of inspection. All pest control for the establishment must be performed by a certified pest control specialist and chemicals for pest control must not be stored onsite. PIC removed pest control chemicals from premises at time of inspection. Corrective Action: Corrected at time of inspection.

PRIORITY VIOLATION-3-501.16(A)(1), P: Time/Temperature Control for Safety Food, Hot Holding. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4614/AMC-Toolbox---Hot-Holding. Boiled Crab probed at 109 degree F. and boiled potato probed at 120 degree F. at hot holding line unit. Based on inspection, crab and potato were allowed to reheat at steam table. Please have all TCS items reheated at stove prior to place on hot holding unit. Crab and potato had now allowed to reheat to pass 165 degree prior to place at hot line unit. Intervention was conducted with Operator and staff during this inspection Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-3-501.18, P: Ready-To-Eat Time/Temperature Control for Safety Food - Disposition. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4125/Food-SafetyOperator-Resources. 5 pounds of clam chowder and 3 pounds of gumbo in walk in cooler were found made on 3/18/2024 which had passed beyond 7days limit. Gumbo and Clam Chowder were discarded at time of inspection by CFSM, refer to embargo form for details. Correct By: Corrected At Time Of Inspection

Priority Foundation-4-301.11, Pf: Cooling, Heating, and Holding Capacities-Equipment. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4617/AMC-Toolbox---Cooling. Upon arrival, walk in cooler was found just brake down, ambient air tested at 44 degree F. TCS food items (boiled potato, raw eggs, craw fish, clam, half and half) were probed and found at 43-44 degree F. These items had immediately moved to walk in freezer, boiled potato and raw eggs transferred to line standing refrigerator which operated at 36 degree F. Scheduled to return for follow up on walk in cooler after operator has unit repaired. Correct By: Correct Prior To Reinspection

Priority Foundation-2-102.11(A), B) and (C)(1), (4)-(16), Pf: Demonstration; Demonstration of Knowledge. Due to the nature of the violations noted in the report at a count of 4 Priority violations. There was no demonstration of food safety knowledge by staff during correction of violations. Thus showing the necessity of having a CFPM onsite at all times. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-2-301.14, P: When to Wash. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4573/AMC-Toolbox---Handwashing. Observed kitchen employee prepare raw squid rings and shrimp for fryer, staff continued task with food contact surfaces and prepared plate for service. Employee was asked to discard prepared plates, clean surfaces , and wash hands before resuming work. Discussed cross contamination via hands with shift lead at time of inspection. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-3-301.11, P: Preventing Contamination from Hands; Bare Hand Contact with Ready to Eat Foods. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4573/AMC-Toolbox---Handwashing. While discussing when to wash violation with shift lead on the cookline. Observed Cookline employee barehand contact customer ordered crab legs for service. Shift lead immediately pulled crab legs from service and discarded. Discussed further the need to wash hands and apply gloves between tasks and maintain gloves when directly touching food items Correct By: Corrected At Time Of Inspection

Priority Foundation-5-205.11, Pf: Using a Handwashing Sink-Operation and Maintenance. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4573/AMC-Toolbox---Handwashing. Observed kitchen staff washing knife in kitchen sink at beginning of inspection. Explained to kitchen staff that hand wash sink is for hand washing only. Later in the inspection a different kitchen employee was filling bucket of water used for cooking in hand wash sink. Both knife and bucket were taken to back for re-washing. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-3-302.11 (A1-2), P: Packaged and Unpackaged Food-Separation, Packaging, and Segregation; Protection From Cross Contamination. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4621/AMC-Toolbox---Cross-Contamination. Observed raw shrimp and raw clams over cooked crawfish in cookline make drawer. Instructed kitchen staff to switch to cooked crawfish on top at time of inspection. Cooked foods must be placed above raw and then organized by cook temperature. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-3-501.16(A)(1), P: Time/Temperature Control for Safety Food, Hot Holding. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4614/AMC-Toolbox---Hot-Holding. Observed spare prepared liquid butter batch containers under hot holding table holding temperature between 115-120*f degrees. Upon further investigation with cookline employees, confirmed 100% real butter. Real butter is a TCS food and must be hot held accordingly at 135*f degrees. Cookline employee reheated to 165*f at time of inspection. Correct By: Corrected At Time Of Inspection