Angry Crab Shack

Inspector's notes

Observed handwashing sink without paper towels in dispenser while food employee was portioning out food items in the kitchen area at the time of inspection. 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. PIC provided hand drying provision for handwash sink at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed in-use bar dishwasher and mechanical dishwasher in the kitchen less than 50ppm chlorine at the time of inspection per inspectors and establishments test strips after running multiple cycles. In mechanical chlorine dishwashers, food contact surfaces must be sanitized with chlorine levels between 50-100ppm. Instructed PIC to set up sanitizer in three-compartment sink to properly sanitize all food contact surfaces. Food-contact surfaces were properly sanitized at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed no certified food protection manager on site at the time of inspection. A Certified Food Protection Manager (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 handwashing sink in the back area by prep table without water flow at the time of inspection. Also observed handwashing sink on the cookline with bowls blocking sink at the time of inspection. Maintained so accessible at all times and not used for other purposes than handwashing. Facilities must be maintained in a condition that promotes handwashing. PIC relocated all items blocking handwash sink at time of inspection. Repair handwashing sink in the back kitchen to provide flowing water of 100*F before reinspection on 4/3. Corrective Action: Correct prior to reinspection.

Inspector's notes

Observed dead lobster in tank at the time of inspection. Per PIC, dead lobster was dead for less than 4 hours and establishment's procedure is to cook and freeze for use in lobster crostini. Also observed three dead lobsters in bags in walk-in cooler with dates the lobster had died of unknown causes in tank. Per PIC, dates on the bags are when the lobsters were cooked and frozen for later use in food product for customers. A FOOD that is unsafe, ADULTERATED, or not honestly presented as specified under § 3-101.11 shall be discarded or reconditioned according to an APPROVED procedure. Discussed with PIC lobster dying of unknown causes cannot be cooked and served, lobster must be discarded. See embargo form. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed cooked sausage 112*F-116*F and cooked potatoes 123*F-125*F in hot holding table at the time of inspection. Per PIC, TCS food items had previously been reheated within the past 30 minutes. 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. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed cut lettuce 44*F, rangoons 46*F, cut tomato 46*F-48*F, lobster crostini 44*F, sliced cheese 46*F, mac and cheese 48*F, lobster 47*F, ground beef 47*F, fish 46*F, shrimp 48*F, chicken 48*F, tofu 45*F in cold table at the time of inspection, measured with a calibrated probe thermometer. Also observed house made ranch 52*F, potato salad 52*F in beverage cooler 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. Per PIC, they had not checked temperatures of the unit or TCS food items that day and TCS products were voluntarily discarded at the time of inspection. Per PIC, TCS items in the beverage cooler had been there for less than two hours and were relocated to alternative functioning refrigeration unit to rapidly cool to 41°F at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed quat sanitizer bucket in the kitchen and at the bar test below 150ppm with quat test strips at the time of inspection. All wet wiping cloths must be stored in sanitizer buckets with approved sanitizer concentrations. Wiping cloths were placed in sanitizer buckets with approved sanitizer concentrations at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed a leaky dishwasher nozzle back of house, leaks in both public facing handwash sinks, and leaky urinal valve in employee bathroom. Must repair all plumbing to a state of good repair prior to next routine inspection. PIC stated they have a maintenance team and will notify them of these leaks. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed in walk-in cooler tightly lidded container of seafood gumbo in the process of cooling; per PIC, gumbo had been placed in unit 20 minutes prior. Had PIC uncover gumbo and place in ice bath to rapidly cool. 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. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed food residue on clean dishes on shelving near the three compartment sink. All food-contact surfaces must be cleaned to sight and touch. Discussed having all clean dishes with food residue re-washed. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed thawed salmon in ROP packaging at cold holding table in kitchen. All ROP fish labeled "Keep Frozen" must be removed completely from reduced oxygen packaging (ROP) prior to thawing under refrigeration or immediately after thawing under cold running water. All ROP fish was removed from ROP packaging at time of inspection. Corrective Action: 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 that no paper towels were available at the handwashing sink in the kitchen by the large boiling pots. All handwashing sinks must be fully stocked at all times with hot water, soap and paper towels. The PIC replaced the paper towels at the time of this inspection. Correct By: Corrected At Time Of Inspection

Priority Foundation-4-601.11(A), Pf: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils. 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 that the dishwasher in the bar had 0ppm of chlorine sanitizer present on wares. Per the PIC the sanitizer bottle had just been changed. Showed the PIC that the sanitizer tested at 0ppm, sanitizer lines must be primed after changing the bottle or no sanitizer will reach the wares in the machine. Test sanitizer concentration before using. After priming the sanitizer tested between 50ppm and 100ppm for chlorine sanitizer. Correct By: Corrected At Time Of Inspection

Core-4-601.11, C: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils Observed the interior of the soda-water nozzle in the bar to have an accumulation of black soil/organic matter. Equipment food contact surfaces and utensils shall be clean to sight and touch. The PIC set the nozzle out of service and will take apart and clean/sanitize the nozzle unit before returning to use. Correct By: Corrected At Time Of Inspection