Angry Crab Shack

Inspector's notes

Observed red potatoes hot holding with internal temperatures of 126-128*F when measured with a probe thermometer. All hot held TCS foods must maintain internal temperatures of 135*F and above. Potatoes were voluntarily discarded at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed gumbo mix in the walk-in with a prep date of 8/25 (1 day past discard date). All open, ready-to-eat, TCS food must be discarded at the end of the 7th day, with the day of prep being day 1. Gumbo was discarded at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed rice scoops stored in room temperature water. Please store scoops in hot water of 135*F or keep dry and wash, rinse and sanitize every four hours. Scoops were removed and washed at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed a dicer (non-TCS food build up) and can opener stored as clean. PIC put the dicer and can opener in the ware wash area. All food-contact surfaces must be cleaned to sight and touch. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed cooked sausage inside a plastic bag stored below a prep table. Internal temperature using a probe thermometer was 84'F. PIC discarded the sausage. A container of Creole butter was stored inside the prep table with an internal temperature of 80'F. PIC discarded the creole butter at the time of inspection. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed garlic in a large container inside the walk-in slacking cooler. Establishment rehydrates the garlic with hot water. Garlic mixture was measured to be 155'F using a probe thermometer. PIC placed the container inside an ice bath at the time of inspection. TCS foods must be cooled in: uncovered/loosely covered, shallow containers less than 4 inches deep, in equipment designed to rapidly cool, by using an ice bath, by using ice as an ingredient, or another effective means. Corrected at time of inspection.

Inspector's notes

11) Observed a peg board in the prep area of the kitchen. Peg board is not smooth, easily cleanable and non-absorbent. Remove/replace the peg board with an approved material. 2) Provide smooth, non-absorbent and easily cleanable flooring in the expo area. Flooring is worn to aggregate and is pooling water in multiple locations. 3) Observed prep tables and walk-in cooler shelves with an accumulation of rust. Refurbish or replace the rusted tables. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Provide a hose bibb vacuum breaker for the hose near the aquarium system. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed large tub of head on shrimp and king crab legs stored on counter at room temperature. According to PIC, time as a control is used but could not provide policy. Please obtain policy and keep posted. Ensure time discarded is documented on individual containers to ensure they are discarded within 4 hours.

Inspector's notes

Observed personal beverages in prep area.

Inspector's notes

Observed shellfish tags for clams stored without a sold by date. Shellstock tags must be kept with shellstock until sold, dated with final sale date, and maintained in chronological order for 90 days onsite.

Inspector's notes

Observed scored cutting boards in seafood prep sin area. Advised person in charge (PIC) that cutting surfaces shall be maintained so they are smooth and easily cleanable. Please correct prior to next routine inspection.

Inspector's notes

Observed leaking pipe in handwashing sink near steam table. Please make repairs prior to next routine inspection.

Inspector's notes

Observed in use utensils stored in standing water at 67*F. In-use utensils must be stored in a clean, dry location; in running water; or in hot water above 135°F. If utensils are stored in food, the handles must be stored above the surface of the food. All in-use utensils were properly stored at time of inspection.

Inspector's notes

Observed prep table with ice build up in the back. Please make repairs prior to next routine inspection.

Inspector's notes

Observed several house flies throughout kitchen. Establishment must be maintained free of pests and all pest control measures must be conducted by a licensed pest control specialist. Must eliminate current pest control problem and obtain pest control from a certified and licensed pest control specialist by re-inspection on 4.11.25

Inspector's notes

Observed employee storing personal drink above prep area. 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.

Inspector's notes

Observed employee pick up glove from floor and proceed to handle food without first washing hands. Employee washed hands at time of inspection. Discussed the importance of proper hand washing and when hand washing is required with the person-in-charge (PIC). Hands must be washed at any time contamination occurs and when changing tasks. Discussed the importance of proper hand washing procedures with the person-in-charge (PIC). Proper handwashing procedure is to rinse hands with warm water, scrub with soap for 10-15 seconds, rinse with warm water, dry with approved drying provision, and turn off in a manner to prevent re-contamination of hands. Entire process should take approximately 20 seconds for full and proper handwashing to prevent spread of pathogens and contamination.

Inspector's notes

Observed mechanical warewashing machine dispensing 0 PPM of chlorine sanitizer actively being used. Discussed the importance of proper sanitizer levels and proper monitoring of sanitizer levels. Food-contact surfaces were properly sanitized at time of inspection. Sanitizer container was empty at time of inspection, and was replaced at time of visit bringing sanitizer solution to 50 ppm.

Inspector's notes

Observed cooked noodles cooling in deep plastic container more than 4 inches high at room temperature with an internal temperature 67*f. According to PIC noodles were cooling for 30 minutes prior to inspection. Noodles were placed in ice bath to bring temperature to 41*f within 15 minutes.

Inspector's notes

Observed oysters in prep table without shellfish tags. Booklet of shellfish tags did not show last sold date documented. Shellstock tags or labels shall remain attached to the container in which the Shellstock are received until the container is empty and the date when the last Shellstock from container is sold or served shall be recorded on the tag or label. In addition, please maintain and retain tags for 90 calendar days from date recorded on tag or label using an approved record keeping system that keeps records in a chronological order. Ensure Shellstock from one tagged or labeled container are not commingled with Shellstock from another container with different certification numbers, different harvest dates, or different growing areas.

Inspector's notes

Observed small portion of crab salad cooling in prep table covered with lid. PIC was instructed to move to walk-in cooler to rapidly chill and discussed importance of cooling uncovered to allow proper air flow to circulate.

Inspector's notes

Observed loose pipes in prep sink area and handwashing sink. Please make repairs prior to next routine inspection.

Inspector's notes

*f. Observed deep plastic containers used to cool down jambalaya, and gumbo soup in walk-in cooler with an internal temperature of 57*f. According to PIC, soups had been previously cooling for 4 hours in the freezer using an ice wand. Discussed using shallow pans no higher than 4 inches to ensure proper cooling occurs within 6 hours.

Priority Foundation-6-301.11, Pf: 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. Observed no hand soap at handwashing sink in oyster shucking station. Please keep all handwashing sinks properly stocked with soap and paper towels at all times. Soap was restocked 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 paper towels dispensing at handwashing sink in oyster shucking station. PIC restocked at time of inspection. All handwashing sinks must have soap and paper towels available at all times. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-3-101.11, P: Safe, Unadulterated and Honestly Presented. 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 several opened wild harvested clams in original mesh bag. According to PIC, clams are received frozen and then refrigerated prior to cooking. Discussed importance of monitoring shellfish products closely to ensure they remain intact and unadulterated. Clams were voluntarily discarded at time of inspection. Correct By: Corrected At Time Of Inspection

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 container of opened clams without a shellfish tag attached. Shellstock tags or labels shall remain attached to the container in which the Shellshock are received, until the container is empty. Discussed importance of maintaining tags with shellfish for traceability purposes. Correct By: Corrected At Time Of Inspection