Angry Crab Shack

Inspector's notes

Observed cookline employee use gloved hands to place raw salmon filets onto grill, proceed to take off gloves, and begin donning new gloves. Employee was instructed to remove gloves and wash hands prior to donning new gloves. Hands shall be washed at any time contamination occurs and when changing tasks. Employee properly washed hands at handwash sink at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed tongs handle contacting cut lemons in upper compartment of prep cooler at waiter aisle. In-use utensils shall 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 shall be stored above the surface of the food. Lemon tongs properly stored at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed both establishment outdoor dumpsters uncovered. Outside receptacles shall be closed with tight fitting lids or doors. Person in charge (PIC) covered outdoor dumpsters at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Clam shellstock tags without last date used noted on each tag. Discussed the importance of last used date noted on each shellstock tag. Shellstock tags must be kept with shellstock until sold, dated with final sale date, and maintained in chronological order for 90 days onsite. Corrective Action: Corrected at time of inspection.

Inspector's notes

Second Consecutive Violation. In main walk in cooler, TCS foods (sliced cheeses, raw proteins (fish, chicken, beef), cut tomatoes, soups with internal temperatures of 44*F-47*F. Per person in charge, TCS foods were prepared within normal time parameters. TCS foods (sliced, cheeses, raw proteins (fish, chicken, beef), cut tomatoes, soups were moved to second walk in cooler to rapidly cool back down to the proper cold holding temperature. Ambient temperature of main walk in cooler was 45.2*F, taken with inspector min/max thermometer. Repair company was called at time of inspection. Maintain TCS (time/ temperature control for food safety) foods at a cold holding temperature of 41*F or less at all times. Corrective Action: Corrected at time of inspection.

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. Cut lettuce in top of middle reach in, containers of shelled and unshelled fresh shrimp, and portioned and wrapped lobster meat inside same middle reach in across from grill area temped at 50F to 54F for less than 4 hours per employee. Reach in temped at 53F with thermocouple. Employee removed all items from reach in to walk in. Utilize adjacent reach in or walk in until repaired. Discussed importance of maintaining TCS foods at 41F to prevent foodborne illness. Correct By: Corrected At Time Of Inspection

Core-4-204.112, C: Temperature Measuring Devices-Functionality. No ambient air thermometer inside middle reach in across from grill area. Obtain thermometer and keep in reach in. Correct By: Correct Prior To Next Routine Inspection

Core-6-403.11, C: Designated Areas-Employee Accommodations for Eating/Drinking/Smoking. Opened containers of employee food for sharing per manager stored next to hand wash sink in service area across from grill next to plated food pick up. Manager removed employee food. Utilize appropriate designated areas for employee food consumption. 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.>>> Two hand washing sinks did not have paper towels. One located in the right hand entrance of the kitchen and one located in the bar. Manager was advised there must always be a hand drying provision at every hand washing sink. Paper towels were stocked at each sink during time of inspection. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-7-204.11, P: Sanitizers, Criteria-Chemicals>>> Quat sanitizer in use in 3-compartment sink in the bar area measured above 400 ppm. Employee drained sanitizer in 3-compartment sink. Manager called for repair of the Quat dispenser. Utilize dish washing machine in the kitchen. Discussed importance of checking the appropriate level of Quat sanitizer in 3 compartment sink. Correct By: Corrected At Time Of Inspection

Core-3-304.12 , C: In-Use Utensils, Between-Use Storage>>> Stainless steel drink shaker containing limes, and ice scoop found in ice jockey box in bar area that will be used for drinks given to customers. Explained to the manager the importance of keeping in-use utensils out of ice that will be given to customers. Manager had employee move utensils out of ice at time of inspection. Correct By: Corrected At Time Of Inspection