Angry Crab Shack

Inspector's notes

Observed scale used for weighing live shellfish. The scale was rusted and needs to be replaced. Discussed replacing the scale with one that is smooth, non-absorbent, and easily cleanable. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Walls throughout kitchen area had dust near the ceiling and vents. Discussed increasing cleaning regimen Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed establishment quick thawing raw frozen shrimp in the handwashing sink in the back of house. Handwash sinks must be supplied with hot water of at least 100°F, soap and an approved hand drying provision at all times. Facilities must be maintained in a condition that promotes handwashing. Person in charge (PIC) will ensure establishment discontinues use of handwash sinks for all activities that are not for handwashing. PIC relocated all items blocking handwash sink at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed rusted shelving in the walk-in cooler at time of inspection. Also oberved heavily scored cutting boards in the kitchen at time of inspection. All equipment must be maintained in good repair at all times. Repair all equipment to a state of good repair prior to next routine inspection. All food-contact surfaces must be smooth, non-absorbent, and easily cleanable. Discussed with person in charge (PIC) about replacing or refacing rusted shelving and cutting boards at time of inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed debris and food build up under the ice machine, prep sinks, and surrounding tables at time of inspection. Also observed food debris and dust build up under the three-compartment sink. Discussed with person in charge (PIC) physical facility must be cleaned frequently enough to prevent accumulation of dirt, organic matter, and food debris. Must clean physical facility prior to next routine inspection. Discussed with PIC to add splash guards/plexiglass to both sides of the clean dish holding rack to protect from contamination of hand washing and from food prep. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed under the clean dish rack in the back of the facility to have grease and dust buildup and food debris. Also observed food debris and dust build up under the three compartment sink. Discussed with person in charge (PIC) physical facility must be cleaned frequently enough to prevent accumulation of dirt, organic matter, and food debris. Must clean physical facility prior to next routine inspection. Discussed with PIC to add splash guards/plexiglass to both sides of the clean dish holding rack to protect from contamination of hand washing and from food prep. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed buildup of food debris and brown organic matter under the equipment and on the shelves in the back prep area. Discussed with person in charge PIC to clean at a frequency to prevent contamination. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed single use containers/deli containers/ bowls used as scoops and stored in seasonings when not in use. Discussed with Person in Charge (PIC) when storing scoops in the product the scoops shall have handles and be stored upright or be stored outside of the product. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed no dog-friendly patio signage in the facility. Discussed with PIC facility shall provide signage to meet requirements. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed either separated/missing caulking or black organic matter on existing caulking at the hand wash sinks/splashguards through out the facility, the three compartment sink and the dish machine area. Discussed with Person in Charge (PIC) all fixed equipment that is not easily moved to be properly cleaned shall be sealed with caulking to create a smooth and cleanable surface to prevent accumulation of contaminants. Corrective Action: Correct prior to next routine inspection.

Core-3-304.12 , C: In-Use Utensils, Between-Use Storage >>>Observed in flour storage a bowl used to scoop out product and a dry batter storage with the scoop not sticking up right. Also observed a scooper used for rice stored between uses in a container in ambient air temperature. Discussed with Person in Charge (PIC) to have utensils for dry goods with handles and for those handled scoops to be stored outside of the product or with the handle up right and not touching the food product. Also discussed having the scoops for rice either be stored in hot water at a minimum of 135*F or to have a dipper well with constant flowing water, in between uses. PIC removed bowls from the dry goods and placed in utensils with handles up right. PIC also, put the rice scoops in a container of water exceeding 135*F in the hot holding table at the time of inspection. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-5-202.13, P: Backflow Prevention, Air Gap >>>Observed sprayer arm attachment extends below the flood rim of the sink. Discussed with PIC to have a minimum of a 1 inch air gap between the top of the flood rim and the sprayer arm attachment. Also observed the sprayer attachment to be leaking when not in use. PIC will call the company to fix the leak and include the air gap. Reinspection scheduled 4-17-24 Correct By: Correct Prior To Reinspection

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. todays date 12/4. Observed large container of jumbolaya and gumbo with a date mark of 11/25 kitchen manager discarded at time of inspection. RTE TCS food items must be dated and kept no more than 7 days after prep. 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. ------ In two prep coolers, observed raw oyster trays stored above RTE sauces and chicken wings. Also observed raw shrimp stored on the top behind coleslaw. Had manager move raw items to the bottom shelves. When storing raw food items, please ensure that they are stored according to their cooking temperature, with raw products always stored below ready-to-eat foods. Proper food storage of raw products prevents cross contamination that can lead to foodborne illness. Correct By: Corrected At Time Of Inspection

Core-6-202.13, C: Insect Control Devices, Design and Installation ------- Observed a fly light installed over the dish drying rack and back prep area over dry ingredients. Relocate fly light to a non-food contact area to prevent contamination prior to the next routine inspection. Correct By: Correct Prior To Next Routine Inspection