THE CRAB BARRACK health score and inspection history

Store raw shell eggs below and away from ready to eat food. (preventive)// Raw shell eggs stored on top of garlic butter sauce in WI cooler.

Provide shielded or shatter-resistant light bulbs in areas where there is exposed food; clean equipment, utensils, linens, and unwrapped single service/single use articles. (sleeves and end caps)// Replace light shields in ware washing area.

Thaw TCS food: 1) under refrigeration at 41 F or lower; 2) completely submerged under running water at 70 F or below; 3) as part of the cooking process; or, 4) if for immediate cooking, in the microwave.// Shrimp and crab thawing in standing water.

JCDH 2.1 Register all Certified Food Safety Managers with JCDH and maintain the appropriate card in a readily accessible location.// CFSM not registered with JCDH.

6-501.111(C) Provide effective insect and rodent control to eliminate their presence on the premises.// Heavy accumulation of fruit flies throughout kitchen and bar.

Cease smoking, eating, or drinking in areas where food, utensils, equipment, linens, or unwrapped single service/single use articles may become contaminated.// Employee using cell phone while cupping sauces.

4-601.11(C) Keep nonfood contact surfaces of equipment (interiors of refrigeration units and cooking equipment, exteriors of equipment, storage shelves, etc.) free of an accumulation of dust, dirt, food residue, and other debris.// Soiled water in RI housing kegs at bar.

4-601.11(C) Keep nonfood contact surfaces of equipment (interiors of refrigeration units and cooking equipment, exteriors of equipment, storage shelves, etc.) free of an accumulation of dust, dirt, food residue, and other debris.// RI unit housing kegs at the bar area soiled with water.// Container holding ice scoop at bar soiled with black residue.// Crevices in interior of ice bin soiled with black residue.// Shelving in WI cooler and throughout dry storage areas soiled with residue.

4-501.11(A) Maintain equipment in good repair (general).// Ambient temperature of make table cooler housing various meats 50F.

6-501.111(C) Provide effective insect and rodent control to eliminate their presence on the premises.// Accumulation of fruit flies throughout kitchen.

(A)(2) Maintain TCS food at 41 F or below.// Sausage, crab, and shrimp in cold holding wells between 51F-56F. -COS All items submerged in ice

Thaw TCS food: 1) under refrigeration at 41 F or lower; 2) completely submerged under running water at 70 F or below; 3) as part of the cooking process; or, 4) if for immediate cooking, in the microwave.// Shrimp thawing in still water at room temperature 3-501.12 Store frozen TCS food that is being slacked in a refrigerated unit at 41 F or below once it is no longer frozen.// Crab that was slacked moved to refrigerated unit when it reached 67F.

JCDH 2.1 Register all Certified Food Safety Managers with JCDH and maintain the appropriate card in a readily accessible location.// CFSM certificate not registered with JCDH.

Provide water at a temperature of at least 100 F through a mixing valve or combination faucet at handwashing sinks.// Hand sinks in men's restroom reached 61F.

JCDH 2.1 Provide a Certified Food Safety Manager, with card from JCDH, on the premises at all hours of operation when using on-site food safety training.// CFSM not on premises JCDH 2.1 Register all Certified Food Safety Managers with JCDH and maintain the appropriate card in a readily accessible location.// CFSM not registered with JCDH.

Cease smoking, eating, or drinking in areas where food, utensils, equipment, linens, or unwrapped single service/single use articles may become contaminated.// Employee on phone near prep area.

Maintain physical facilities in good repair (floors, walls, ceilings, ceiling tiles, attached fixtures, etc.).// Repair floors inside of WI cooler.// 6-501.12 Clean facilities (floors, walls, ceilings, ceiling/wall vent covers, fixtures, etc.) as often as necessary to maintain cleanliness.//Ceilings and fans inside of WI cooler soiled with dust.// Clean floor in storage area housing drink syrups.// Ceiling vent covers throughout kitchen soiled with dust.