Bag O Crab

Official wording

Proper cooling methods

In plain English

Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.

Official wording

Food contact surfaces clean, sanitized

Inspector’s notes

In the ice machine, observed mold like growth and debris on the bottom left corner of the inner panel. [CA] Ensure ice machine is frequently cleaned and sanitized to prevent possible contamination of food (ice).

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

Official wording

Proper hot and cold holding temperatures

Inspector’s notes

In the kitchen area, by the cookline, on shelving below a prep table, measured a pot of garlic cajun butter sauce at 85F. Per operator, garlic cajun butter sauce was prepared 3.5 hours prior. In the same area, placed on top of containers in the insert top of the 2 door prep unit, measured king crab at 50F, snow crab at 55F, hot link sausages at 48F, raw clams at 50F, cooked mussels at 60F, and raw shrimp at 58F. Per operator, potentially hazardous foods stored from about 1.5 hours prior. [CA] Ensure potentially hazardous foods are held cold at 41F and below or held hot at 135F and above to prevent bacterial growth. [SA] Operator discarded garlic cajun butter sauce after 30 minutes for a total of 4 hours from when removed from temperature control. All potentially hazardous foods stored on top of containers in the insert top of the 2 door prep unit were moved to nearby refrigeration to facilitate proper holding temperatures.

In plain English

Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.

Official wording

Equipment, utensils, linens: Proper storage and use

Inspector’s notes

In the kitchen area, observed knives stored in the gap between prep refrigerators. [CA] Ensure all utensils and equipment are properly stored in a manner that prevents contamination.

In plain English

Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.

Official wording

Compliance with shell stock tags, condition, display

Inspector’s notes

By the cookline, at the 2 door prep unit, observed raw clams stored without any shell stock tags. [CA] Shell stock tags shall remain attached to the container in which the shell stock are received until the container is empty and shall be maintained for 90 calendar days from date of harvest. [COS] Operator placed shell stock tag next to container of clams.

In plain English

An issue that does not fit the common categories. Check the official wording for details.

Official wording

Approved thawing methods used; frozen food

Inspector’s notes

Frozen shrimp thawing in standing water in prep sink. [CA] Frozen potentially hazardous food shall only be thawed in one of the following ways: 1) under refrigeration that maintains the food temperature at 41°F or below, 2) completely submerged under potable running water for a period not to exceed two hours at a water temperature of 70°F or below, and with sufficient water velocity to agitate and flush off loose particles into the sink drain.

In plain English

Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.

Official wording

Food in good condition, safe, unadulterated

Inspector’s notes

Using warewash sink to rinse off noodles, instead of prep sink. [CA] Rinse food in designated prep sink to prevent cross contamination.

In plain English

Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.

Official wording

Warewash facilities: installed/maintained; test strips

Inspector’s notes

No test strips available at time of inspection. [CA] Testing equipment and materials shall be provided to adequately measure the applicable sanitization method used during manual or mechanical warewashing.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

Official wording

Floor, walls, ceilings: built,maintained, clean

Inspector’s notes

Accumulation of grease on ceiling and outside panel of hood on left side. [CA] Clean the ceiling, walls and outside of hood and maintain in good condition.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

Official wording

Warewash facilities: installed/maintained; test strips

Inspector’s notes

Lack of chlorine test strips in the facility. [CA] Provide chlorine test strips.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

Official wording

Compliance with shell stock tags, condition, display

Inspector’s notes

Tags for clams are not kept with the clams container. Tags are available in a bag but not kept in chronological order. [CA] Molluscan shellfish shall have shellstock tags and shall be properly stored and displayed, all shellstock tags shall be kept in chronological order for 90 days after harvest date.

In plain English

An issue that does not fit the common categories. Check the official wording for details.

Official wording

Proper hot and cold holding temperatures

Inspector’s notes

Measured sauce for seafood at 79F in two big pots at bottom shelf of prep table at cookline. Per chef and manager, the sauce was cooked at 11 AM. [CA] PHFs shall be held at 41°F or below or at 135°F or above. OR When time only, rather than time and temperature is used as a public health control, PHFs shall be time marked to indicate when item is removed from temperature control, discarded if not consumed or served within 4 hours, and written procedures shall be readily available for review. [COS] PIC agreed to use TPHC (Time as Public Health Control) to discard sauce if there are any leftovers at end of 4 hours from when it was taken out of temperature control.

In plain English

Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.

Official wording

Equipment, utensils, linens: Proper storage and use

Inspector’s notes

Observed handle for tongs touching the cooked noodles in prep unit at cookline area. [CA] Store scoop handle in such a way that the handle does not come in direct contact with food to prevent contamination. Observed unsecured pressurized cylinder in front small storage room. [CA] All pressurized cylinders shall be securely fastened to a rigid structure.

In plain English

Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.