Angry Crab Shack

Inspector's notes

Corrective Action: Corrected at time of inspection. Clam chowder hot holding in the hot well at 130*F internally.

Inspector's notes

Corrective Action: Corrected at time of inspection. Employee wearing gloves handled raw beef, removed glove and touched reach-in handle without washing hands, employee entered bar, applied lip gloss, then scooped ice for drinks without washing hands. Employee wearing gloves touched shared surfaces and returned to handling food without washing hands, putting on clean gloves. Manager had employees wash hands.

Inspector's notes

Corrective Action: Correct prior to re-inspection 5/12/26. Hand washing sink in prep room has motion detection on that only lasts a few seconds, causing employees to have to restart the water flow multiple times to be able to wash for full 20 seconds. Please repair/adjust to allow required full 20 second hand wash.

Inspector's notes

Corrective Action: Correct prior to next routine inspection. No splash guard at the front expo hand washing sink adjacent to the cold well for dressings and lemon garnish, at prep sink next to dirty side of the dishwashing machine sideboard. Please install.

Inspector's notes

Corrective Action: Correct prior to next routine inspection. To-go cups and lids in far back room stored on bottom shelf of rack that is less than 2" above the floor. Please store properly, at least 6" above the floor

Inspector's notes

Corrective Action: Correct prior to re-inspection 5/12/26. Sprayer hose at prep room 3 comp sink extends below the flood rim of the sink. Please repair/replace to restore required, proper air gap. The plastic waterlines for the prep sink next to the dish washing machine come out of one side of the wall, run along the floor around the corner, then up to the prep sink faucets. Please repair properly. Please ensure proper air gaps are maintained and back flow in place where required on the crab and lobster tank system. PRIORITY VIOLATION-5-203.14 - Priority: Backflow Prevention Device, When Required Addl Notes: Corrective Action: Correct prior to re-inspection. No back flow preventors on the waterlines for the coffee machine and tea machine. Please install ASSE 1022 back flow valves on these water lines.

Inspector's notes

Corrective Action: Correct prior to next routine inspection. Floor in prep room has been worn through paint coating, with exposed concrete throughout. Some tiles broken or missing in the cook line areas. Please ensure the concrete is properly sealed, broken or missing tiles repaired prior to next routine inspection.

Inspector's notes

Observed an employee's drink and food under a food prep table that was being used to sort raw, frozen shrimp. Discussed with person in charge (PIC) that all employee food and drinks need to be in a designated area to reduce risk of contamination. The employee's water bottle also had a screw top lid. Discussed with PIC that drinks need to have a lid and straw to reduce risk on contamination from hands to mouth. PIC had employee move their consumables to a different area at time of inspection. To ensure food safety, prevent physical contamination and the transmission of disease; employee eating, drinking, beverage storage, and using tobacco must be done in an approved area. PIC moved employee consumables to the designated area and will retrain on proper eating, drinking, and tobacco use. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed a stack of sheet pans on the drying rack that were not dry between pans. Discussed with person in charge (PIC) that they need to air dry before stacking. PIC coached employees at time of inspection. All equipment and food contact surfaces must be air-dried after properly cleaning and sanitizing. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed a gap between cooking station and the wall near the fryers. Repair before next routine inspection. All floors, walls, and ceilings must be maintained and repaired such that it is smooth and easily cleanable. Repair physical facility prior to next routine inspection. Physical facility must be maintained in good repair at all times. Repair physical facility prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed a spray bottle with blue cleaner in it that did not have a label. Person in charge (PIC) used a marker to write a label at time of inspection. All chemicals and cleaners need a label to reduce risk of chemical contamination. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed an employee drinking from a screw top lidded drink. Covered drinks with a lid and straw placed in an area away from food and/or food contact surfaces are ok. The drink was discarded and the employee properly washed her hands at the time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed two scoops stored in water at room temperature by the rice cooker. Utensiles can either be stored in the product with the handle facing up, in a dry container or plate and washed, rinsed and sanitized every four hours, or in hot water that is maintained at 135 Deg. F. or above. Utensils were placed in a dry container at the time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed towels being used under cutting boards. Suggest using a rubber mat that minimizes the potential contamination. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed a damaged wall across from the grill area. Repair all walls to be smooth and easily cleanable including installing coved base as needed. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

There was no Certified Food Protection Manager (CFPM) on duty at time of inspection. A 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 two cans of Raid pest control spray on the top shelf in the office. Discussed with person in charge (PIC) that bug spray is a contamination risk and shall not be in a food establishment. 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.

Inspector's notes

Observed water leaking from ceiling near the walk-in refrigerator. There was some noticeable water damage on the tiles. Discussed with person in charge (PIC) to have leak repaired. Corrective Action: Correct prior to next routine inspection.

PRIORITY VIOLATION-4-602.11, P: Equipment Food-Contact Surfaces and Utensils-Frequency. 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/4574/AMC-Toolbox---Food-Contact-Surfaces.*****************observed some of the food pans noted having organic accumulations. manager removed all, rewashed, and all re-sanitized. corrected. 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 employee grab new gloves before washing hands. Discussed with PIC that hand washing must be done before grabbing new gloves. Employee washed hands at time of inspection. 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 two wells of gravy in hot holding equipment holding 127-131 F. Discussed with PIC that TCS foods must be held at above 135 F to hold properly. Gravy was opted to be discarded. Correct By: Corrected At Time Of Inspection

Repeat Violation PRIORITY VIOLATION-3-501.16(A)(2) and (B), P: Time/Temperature Control for Safety Food, Cold 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/4576/AMC-Toolbox---Cold-Holding. Observed overfilled portioned salads holding 52 F. Discussed with PIC proper cold holding temperatures, and not to fill cold holding wells past designated lines. Salad was placed in walk in to cool. Correct By: Corrected At Time Of Inspection,Repeat Violations: 1st

PRIORITY VIOLATION-7-202.12, P: Conditions of Use Observed concentration of quat sanitizer in three compartment sink above 500 ppm. Quat sanitizer for use in food contact surfaces must be maintained between 150-400 ppm. Concentrations over 400 ppm could be toxic if consumed. Sanitizer was diluted to 200 ppm. Correct By: Corrected At Time Of Inspection

Priority Foundation-6-301.12, Pf: Hand Drying Provision. 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 no hand drying provisions in front hand sink of kitchen. Discussed with PIC that hand sinks must be stocked with hand drying provisions at all times. Paper towels were stocked. Priority Foundation-5-202.12 (A), Pf: Handwashing Sinks, Installation; Proper Temperature, Mixing Faucet. 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 hand washing sink in bathroom closest to register holding only 93 F. Discussed with PIC that hand sink must be holding at least 100 F. Repair by reinspection 9/7. Correct By: Correct Prior To Next Routine Inspection

Repeat Violation Priority Foundation-3-203.12, Pf: Shellstock, Maintaining Identification. 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/4619/AMC-Toolbox---Approved-Source. Observed that facility was missing date of when the last shell stock from containers that was sold or served on the tag. Discussed with the manager that every tag must have the date of when last oyster from the container was sold. Correct By: Corrected At Time Of Inspection,Repeat Violations: 1st

PRIORITY VIOLATION-3-501.16(A)(2) and (B), P: Time/Temperature Control for Safety Food, Cold 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/4576/AMC-Toolbox---Cold-Holding. Observed bloody mary mix sitting next to sink on counter holding ~70 F, per PIC bloody mix had been there for about 1 hours. Discussed with PIC that bloody mary mix (based on label) once opened needed to be refrigerated. Mix was moved to fridge to cool properly. Also observed ranch made with buttermilk holding 46 F in ice bath not fully submerged with ice. Discussed with PIC that ice baths must be submerged in ice to work properly. Ranch was submerged in ice bath properly. Correct By: Corrected At Time Of Inspection

Repeat Violation Priority Foundation-3-501.15 (A), Pf: Cooling Methods. 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. Observed cooked potatoes sitting on cooling rack in room temperature holding 90 F. Discussed with PIC that foods cooling must be cooled with proper cooling methods (example: in refrigeration or ice bath). Potatoes were placed in walk in to cool properly. Observed gumbo holding 47-54 in closed deep containers. Discussed with PIC that food must be 41 F before closing, and food should be cooled in shallow pans. Gumbo was transferred to shallow pans. Observed cut lettuce, and cold slaw holding 46-53 F in top prep table unit, per PIC all items were cut and placed in unit to cool an hour prior. Discussed with PIC that food items need to be cooled prior to placing in prep table. Food items were moved to walk in to cool properly. *Prep tables are not designed to rapidly cool. Correct By: Corrected At Time Of Inspection,Repeat Violations: 1st