LA Crab Shack Mesa

Inspector's notes

Observed establishment made alfredo sauce and establishment made raging Cajun sauce, containing cooked fresh garlic with prepped dates of 6/19 & 6/20 at time of inspection. All RTE/TCS foods past 7 days of preparation were discarded by PIC at the time of inspection. RTE/TCS foods requiring date marking must be date marked within 24 hours and sold or discarded after 7 days (including the day it was made as day 1). Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed alfredo sauce, cooked oyster sauce, cooked noodles, cut romaine and raw shrimp all in a reach-in cooler on the cool line with temperatures between 46 to 50*F at time of inspection. Per cook, alfredo sauce, cooked oyster sauce, and raw shrimp had been in the walk-in from the day prior and were voluntarily discarded at time of inspection. Per cook cooked noodles and romaine were in the cooler less than 2 hours prior to inspection and were relocated to alternative functioning refrigeration unit to rapidly cool to 41°F at time of inspection. Observed ambient temperature of the cooler at 50*F with a min/max thermometer at time of inspection. Establishment has multiple working coolers/freezers throughout the facility able to keep tcs food items at 41*F or below. Establishment statedExcept during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. Eggs not treated to destroy Salmonellae can be stored in equipment that maintains an ambient air temperature of 45°F or below. Corrective Action: Corrected at time of inspection.

Inspector's notes

Sanitizer strips not available for testing sanitizer in low temperature dishwasher. Manager provided testing strips during inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed the low temperature dishwasher in the bar area at a sanitizer concentration of 0 ppm available sanitizer. Manager informed until repair is performed dishwashing will be conducted in the 3-compartment sink. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed gumbo prepared at establishment with a date prepared of 8/31/2025. Cook informed this date was incorrect and re-dated gumbo for prepare date of 9/7/2025. Corrective Action: Corrected at time of inspection. PRIORITY VIOLATION-3-501.18 - Priority: 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. Addl Notes: Observed raw salmon with a date prepared of 9/2/2025. This exceeds the seven days for date of discard. Cook discarded during inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed a wood knife block in the front preparation area holding knives. Manager removed from preparation area and will store knives in a smooth and easy to clean container. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed Cajun rice prepared >48 hours prior without a date mark. Cook dated rice with date prepared during inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Spray arm below the flood line for the three-compartment sink. Manager repaired coil to provide the bottom of the spray arm to be one inch above the flood line for the three-compartment sink. Corrective Action: Corrected at time of inspection.

PRIORITY VIOLATION-3-501.16(A)(1), P: Time/Temperature Control for Safety Food, Hot 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/4614/AMC-Toolbox---Hot-Holding. Observed cooked rice hot holding in a plastic bag in the microwave at an internal temperature of 112 deg F. Cook informed the rice had been in microwave a short time prior and reheated to >165 deg F during inspection. Correct By: Corrected At Time Of Inspection