LA Crab Shack

Inspector's notes

Establishment does not have a CFPM. PIC stated their certificate has expired and has not yet been renewed. 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 raw lobster stored above RTE crawfish and mussels in the reach in cooler across from the cook line. 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.

Inspector's notes

Observed multiple TCS foods held beyond 7 days of preparation including cream sauce dated 11/15, gumbo from 11/17, and various cooked garlic oil spice mixtures with prep dates from 11/15, 11/16 and 11/19. 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

Observe thawed ROP salmon in the low boy cooler on the cool line. Observed package with a label stating "keep frozen." 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. 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.

Inspector's notes

Observed rice scoops and an ice cream scoop with rice debris stored in room temp water measuring 79*F. In-use utensils must be stored in a clean, dry location; in running water; or in hot water above 135°F. If utensils are stored in food, the handles must be stored above the surface of the food. All in-use utensils were properly stored at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

In the hot holding well, observed sausage at 128*F and cooked potatoes at 130*F. Both items had only been there for 1 hour after being cooked for hot holding. Foods were reheated to 165*F+ prior to returning to hot holding.