The Kickin Crab

Inspector's notes

There was no Certified Food Protection Manager (CFPM) on duty at time of inspection. A 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 an open employee drink on the prep table across from the fryers with no lid or straw. All drinks need a lid and straw and to ensure food safety, prevent physical contamination and the transmission of disease; employee eating, drinking, beverage storage, and using tobacco must be done in an approved area. PIC moved employee consumables to the designated area and will retrain on proper eating, drinking, and tobacco use. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed more than 12 dead clams intermingled with live clams in the walk-in cooler and the cooler drawers across from the boils. All clams observed holding at 41*F or below. All food must be in good condition, safe, and unadulterated. All adulterated food was discarded at time of inspection. Advised PIC to inspect clams daily to remove dead/dying clams. Corrective Action: Corrected at time of inspection.

Inspector's notes

The pico de gallo and cream sauce were 48*F in the top of reach-in cooler across from the fryers using probe thermometer. Employee had the lid open and was advised to keep it closed. Employee moved the items to the walk-in to cool faster. Min/max was placed on a shelf in the bottom of the unit and was 43.6*F. Person in charge (PIC) will re-check the unit in an hour to determine if it can be used or needs repairs. Except 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. All TCS foods improperly cold held 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 a spray bottle near the three-compartment sink with cleaner in it and a condiment bottle with soap in it that did not have labels. All cleaners and chemicals need a label to reduce risk of chemical contamination. Person in charge (PIC) used a marker to write the name on the containers at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed serving boats/containers stored uncovered and upright. Discussed covering them or turning upside-down to reduce risk of contamination. Employee turned them upside-down at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed the floor drain lines at the soda machine and ice machine that are draining below the flood rim of the floor sinks. All plumbing must be maintained in good repair at all times. PIC stated they will have the drain lines trimmed or secured higher to restore an air gap. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

There was no Certified Food Protection Manager (CFPM) on duty at time of inspection. A 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 a large bin of rice stored under the first-aid supplies near the food-prep table. Discussed proper storage with person in charge (PIC). PIC moved the rice to another area at time of inspection. All first-aid supplies/medicines must be stored away from food, utensils, and single service items to prevent contamination. The food was relocated and properly stored by PIC at time of inspection. Corrective Action: Corrected at time of inspection. 7-102.11 - Priority Foundation: Common Name-Working Containers Addl Notes: Observed multiple containers with cleaners and soap throughout the establishment that did not have labels. Discussed with person in charge (PIC) that all cleaners and chemicals need a label to reduce risk of contamination. PIC used a marker to write the name on the containers at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed the floor drain lines at the soda machine and ice machine that are draining below the flood rim of the floor sinks. Also observed flexible tubing in use for the ice machine. Advised PIC rigid tubing is required to maintain an air gap. All plumbing must be maintained in good repair at all times. PIC stated they will have the drain lines trimmed or secured higher to restore an air gap. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

No CFPM onsite 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 employee foods stored on the top rack of the shelving in the walk in cooler above foods intended for service to customers. PIC moved employee consumables to the designated area and will retrain on proper eating, drinking, and tobacco use. To ensure food safety, prevent physical contamination and the transmission of disease; employee eating, drinking, beverage storage, and using tobacco must be done in an approved area. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed clear packing tape and page protectors in use below the clarified butter station warmers to catch spills. All food-contact surfaces must be smooth, non-absorbent, and easily cleanable. Advised PIC the stainless steel counter below the taped area is best maintained uncovered and cleaned regularly to prevent buildup. Discussed tape may provide areas for food debris to collect. PIC stated the area will be removed. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

No CFPM onsite 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 employee foods stored on the top rack of the shelving in the walk in cooler above foods intended for service to customers. PIC moved employee consumables to the designated area and will retrain on proper eating, drinking, and tobacco use. To ensure food safety, prevent physical contamination and the transmission of disease; employee eating, drinking, beverage storage, and using tobacco must be done in an approved area. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed a large measuring pitcher stored in the hand sink basin near the ice machine. 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 will ensure establishment discontinues use of handwash sink for all activities that are not for handwashing. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed 10+ dead clams intermingled with live clams in the low boy cooler across from the boils. All clams observed holding at 41*F or below. All food must be in good condition, safe, and unadulterated. All adulterated food was discarded at time of inspection. Advised PIC to inspect clams daily to remove dead/dying clams. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed raw shrimp, live clams, and raw calamari stored in the walk in cooler above boxes of potatoes, a pot of clam chowder, and RTE sausages. In the prep cooler by the fryers, observed raw shrimp stored above RTE catfish. All raw animal proteins must be stored below ready-to-eat (RTE) foods and stored according to cooking temperature at all times to prevent cross contamination. PIC properly stored all raw animal proteins according to the final cooking temperature based on the cooking parameters in § 3-401.11 of the Food Code. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed food debris on the can opener blade and two vegetable dicers. All food-contact surfaces must be cleaned to sight and touch. PIC relocated all food-contact surfaces to warewashing area to be washed, rinsed, and sanitized at the time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed active warewashing in 500+ ppm quat sanitizer. A sample of the solution was diluted 4 times to achieve approximately 400ppm quat. Observed the chemical dispenser mixing quat sanitizer at 400ppm Sanitizer was diluted by PIC to approved levels at time of inspection. Discussed approved use of sanitizers with the person-in charge (PIC). Sanitizer must be used at concentrations and in an approved manner per manufacturer instructions, 40 CFR 180.940, and 40 CFR 180.2020. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed clear packing tape and page protectors in use below the clarified butter station warmers to catch spills. All food-contact surfaces must be smooth, non-absorbent, and easily cleanable. Advised PIC the stainless steel counter below the taped area is best maintained uncovered and cleaned regularly to prevent buildup. Discussed tape may provide areas for food debris to collect. PIC stated the area will be removed. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Establishment is using quat sanitizer but cannot locate test strips to ensure sanitizer solution is being maintained at safe and effective levels. Test strips are required for any sanitizers used with food contact surfaces. Provide sanitizer test strips prior to re-inspection. Corrective Action: Correct prior to re-inspection.

Inspector's notes

Observed a spray hose connected to a hose bib next to the ice machine without a backflow provided. Provide an approved backflow device prior to re-inspection. All testable backflow devices must be certified. Advised PIC a hose bib vacuum breaker may be used if replaced yearly. PIC removed the hose at the time of inspection and stated a hose bib vacuum breaker would be purchased. Corrective Action: Correct prior to re-inspection. A re-inspection will take place on 10/9/2025 to ensure a backflow is present or the hose has been removed. 5-205.15 (B) - Core: System Maintained in Good Repair; Maintained Addl Notes: Observed multiple drain lines stored below the flood rim of the floor sinks including at the soda machine, ice machine, and food prep sink. Observed flexible tubing in use for the ice machine and soda fountain. Advised PIC rigid tubing is required to maintain an air gap. All plumbing must be maintained in good repair at all times. PIC stated they will have the drain lines trimmed or secured higher to restore an air gap. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

no certified food manager on site during operation hours. please obtain a certified food manager. discussed with manager. resources on esd.maricopa.gov reviewed. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

at the kitchen steam table, baked corn at 106-119 deg f . steam table was overfilled. manager was informed . all removed and reheated to 165 deg f . cooked sausage at 124-128 deg f . showed pic the temperatures at the steam table. please ensure rte/tcs is kept at 135 deg f or higher. manager reheated all food pans. Corrective Action: Corrected at time of inspection.

Inspector's notes

observed pans of cooked shrimp and cooked rice , passed discard date 6-1, inside the reach-in cooler cookline drawers. showed manager . discarded MCESD guidance document and date marking stickers reviewed. provided via email. Corrective Action: Corrected at time of inspection.

Inspector's notes

in the back kitchen food prep. basin, noted assorted cooked sausage link left stagnant in 80 deg f water bin. checked the food temperature , showing cooked sausage at 41-64 deg f . please do not leave frozen food in hot water. suggested thawing under running cold water or utilizing the facility walk-in coolers overnight. manager removed food. sausages at 41 deg f were placed in cooler. please monitor thawing proper practices. Corrective Action: Corrected at time of inspection.

Inspector's notes

checked sanitizer bucket in use solutions . noted at 0 ppm. manager removed . discarded. quat ammonia at 200 ppm established. also some of the wet wiping cloth were left on the food prep. stations. please store wet wiping cloth in a designated sanitizer solution. manager removed towels. Corrective Action: Corrected at time of inspection.

Inspector's notes

No CFPM onsite 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 employees personal foods and drinks stored on shelving above foods intended for service to customers and above food prep areas. PIC moved employee consumables to the designated area and will retrain on proper eating, drinking, and tobacco use. To ensure food safety, prevent physical contamination and the transmission of disease; employee eating, drinking, beverage storage, and using tobacco must be done in an approved area. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed raw chicken wings stored above raw calamari, raw potatoes and garlic in the walk in cooler. Observed raw chicken wings stored above half & half and various sauces in the prep cooler near the fryers. Observed raw calamari and shrimp stored above RTE sausage. All raw animal proteins must be stored below ready-to-eat (RTE) foods and stored according to cooking temperature at all times to prevent cross contamination. PIC properly stored all raw animal proteins according to the final cooking temperature based on the cooking parameters in § 3-401.11 of the Food Code. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed raw tilapia and calamari thawing in still water measuring 45*F in the food prep sink. All foods being thawed from frozen must be thawed in an approved manner. Foods must be thawed under refrigeration, under cold running water, or as part of the cooking process. PIC moved the seafood into a container held within the sink basin to properly thaw under a stream of cold water. Corrective Action: Corrected at time of inspection.