Angry Crab Surprise

Inspector's notes

Observed a swarm of small flies under the bar counter near the beer taps. 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. Correct prior to re-inspection on 7/28/26.

Inspector's notes

Observed excessive ice buildup behind fan in freezer walk-in. Please remove ice to prevent food contamination and equipment failure. Correct prior to next routine inspection.

Inspector's notes

Observed an in-use ice machine with black, slimy, organic-like material growing behind the deflector panel. Per PIC ice from the machine is used in customer drinks. Educated PIC that ice is considered a food item when used in customer drinks. Instructed PIC in clean-in-place procedure using a hot soapy rinse, hot water rinse, and hot water plus sanitizer rinse. Correct by next routine inspection.

Inspector's notes

Observed Spanish rice in a hot holding unit with an internal temperature of 115*F. Internal temperature taken with internal probe thermometer. PIC stated the rice was cooked under 2hrs prior to inspection. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 135°F or above. All TCS foods improperly hot held were reheated to 165°F at time of inspection. Corrected at time of inspection.

Inspector's notes

Observed an active leak from the ceiling above the hand sink. Per PIC the leak started the day prior and they have already spoken with maintenance about repairs. Maintenance stated the leak is coming from the water line that feeds the hand sink and requires shutting off the water to the kitchen in order to repair the leak. Leak is not above a food contact area and will be repaired after close of business. All plumbing must be maintained in good repair at all times. Correct prior to re-inspection on 12/6/24.

Inspector's notes

Observed shucked shellstock in walk in cooler, in 4 trays, one had a shellstock tag attached to it. When asked to produce shellstock tags, PIC produced a tupperware container filled with mixed shellstock tags. Last marked sold in the container was marked as 6/30. 5 shell stock tags were missing dates for last sold, PIC could not determine which shellstock tag belonged to which tray. Educated PIC that shellstock tags must be kept with shellstock until sold, dated with final sale date, and maintained in chronological order for 90 days onsite. Second consecutive violation. Corrected at time of inspection.

Inspector's notes

Observed a walk-in refrigeration unit with a high ambient temperature, TCS food internal temperature taken with internal probe thermometer. Internal temperature of TCS foods taken include: Cut Lettuce, Sausage Links, Sliced Cheeses, Shredded Cheeses, Dairy, cooked potatoes, oysters, catfish, cod, raw chicken wings, raw burgers, cut leafy greens, homemade coleslaw, buttermilk ranch, and par-cooked chicken wings. Per PIC all TCS foods have been in the unit for at least 24hrs with internal temperatures ranging from 48*F-51*F. Instructed PIC to remove all non-TCS foods to alternative walk-in refrigeration unit. All TCS foods improperly cold held were discarded by PIC at time of inspection. Second consecutive violation. Corrected at time of inspection.

Inspector's notes

Observed shucked shellstock in walk in cooler, in 4 trays, one had a shellstock tag attached to it. When asked to produce shellstock tags, PIC produced a tupperware container filled with mixed shellstock tags. Last marked sold in the container was marked as 6/30. 5 shell stock tags were missing dates for last sold, PIC could not determine which shellstock tag belonged to which tray. Educated PIC that shellstock tags must be kept with shellstock until sold, dated with final sale date, and maintained in chronological order for 90 days onsite. Second consecutive violation. Corrected at time of inspection.

Inspector's notes

Observed a walk-in refrigeration unit with a high ambient temperature, TCS food internal temperature taken with internal probe thermometer. Internal temperature of TCS foods taken include: Cut Lettuce, Sausage Links, Sliced Cheeses, Shredded Cheeses, Dairy, cooked potatoes, oysters, catfish, cod, raw chicken wings, raw burgers, cut leafy greens, homemade coleslaw, buttermilk ranch, and par-cooked chicken wings. Per PIC all TCS foods have been in the unit for at least 24hrs with internal temperatures ranging from 48*F-51*F. Instructed PIC to remove all non-TCS foods to alternative walk-in refrigeration unit. All TCS foods improperly cold held were discarded by PIC at time of inspection. Second consecutive violation. Corrected at time of inspection.

Inspector's notes

Observed a walk-in refrigeration unit with a warm ambient temperature. Ambient temperature taken with a min/max temperature registered between 42.8*F-45*F. Cold holding equipment must have the capacity to maintain TCS foods at 41°F or below. Must repair cold holding equipment such that it maintains TCS foods at 41°F or below. Second consecutive violation. Correct prior to re-inspection. Re-inspection to occur within 24hrs on 7/10/24.

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. Most recent oyster tags do not have the last date sold written on them. Spoke with PIC and they will speak to kitchen associates about recording the date on the tags. Ensure tags are held for at least 90 days and the date the last one is sold/served is recorded on the tags. Correct By: 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 tomatoes, cooked potatoes, sausage, coleslaw, cooked beans, raw fish, raw oysters, cut lettuce, ranch dressing, tartar sauce, and cooked corn with internal temperatures between 43 degrees F and 47 degrees F cold holding in the walk-in cooler. Ambient temperature of the walk-in cooler was determined to be 43.7 degrees F by using a min/max thermometer. Walk-in was at 41 degrees F at opening this morning, about 1 hour before inspectors arrival. TCS ingredients in the walk-in were moved the beverage cooler to cool to 41 degrees F or below. PIC will call service technician to repair the walk-in. Ensure all cold holding TCS items are held at 41 degrees F or below. 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. Cut tomatoes, cooked potatoes, sausage, coleslaw, cooked beans, raw fish, raw oysters, cut lettuce, ranch dressing, tartar sauce, and cooked corn with internal temperatures between 43 degrees F and 47 degrees F cold holding in the walk-in cooler see violation 20.) Ambient temperature of the walk-in cooler was determined to be 43.7 degrees F by using a min/max thermometer. Establishment has sufficient cooler capacities to operate safely. A re-inspection will be conducted on 2/20/2024 to verify that the walk-in has been repaired and is holding temperature below 41 degrees F. Correct By: Correct Prior To Reinspection

Core-3-501.13, C: Thawing. Oysters thawing in stagnant water inside of a plastic tub in the sink. Water inside the tub was at a temperature of 68 degrees F. Spoke with PIC and ice was added to the water and faucet was turned on to allow for the water to run into the bin. Ensure thawing occurs under refrigeration or under cool running water. 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. Wiping towel and blender stored in hand washing sink in the bar area. Spoke with PIC and the items were removed from the sink and the blender will be washed in the back kitchen three compartment sink. Ensure hand sinks are readily available and only used for hand washing purposes. Correct By: Corrected At Time Of Inspection