THE CRAB BARRACK health score and inspection history

ADPH 420-3-22-.08, 8-403.50 Post current inspection report in a conspicuous place inside the food establishment. Report remains the property of JCDH.//Previous inspection report not posted.

Prevent the contact of food with non-food contact surfaces, or, with food contact surfaces that are not properly cleaned and sanitized. (ice bins, bev. nozzles or other equipment in continuous use)//Clean and sanitized Beverage nozzles in bar area.

3-501.17(A) Properly date mark all TCS food prepared in-house, when held for more than 24 hours, with the preparation date and date of discard—not to exceed 7 days including the date of preparation.//Cooked chicken wings stored in WI cooler without a date mark. //COS//Chicken wings cooked on 05/06/26 per PIC.

Install a backflow prevention device that meets A.S.S.E. standards.// 5-203.14 Provide backflow prevention device at all faucets where a hose is used.//Replace damaged backflow device on mop sink.

Provide paper towels or a continuous towel system that supplies the user with a clean towel at each handwashing sink or group of adjacent sinks.//Provide paper towels at all handwashing sinks.

Cease using hand sinks for any purpose other than handwashing.//Remove steel wool from handwashing sinks.

420-3-22.02(2)(a), 2-101.11(A), 2-102.11(B) An employee or PIC with certification from an accredited food protection manager certification program or verification of attendance of an accredited program within the past 12 months, shall be on the premises during all hours of operation (Priority Category 3 and 4).// JCDH 2.1 Register all Certified Food Safety Managers with JCDH and maintain the appropriate card in a readily accessible location.

3-501.17(A) Properly date mark all TCS food prepared in-house, when held for more than 24 hours, with the preparation date and date of discard—not to exceed 7 days including the date of preparation. //Season cooked chicken wings stored in RI cooler without a date mark.//COS-Chicken wings cooked on 12/03 per Chef.//Date mark accordingly.

Store raw shell eggs below and away from ready to eat food. (preventive) in WI Cooler.

3-304.14. 4-501.114 Provide quaternary ammonia solution at concentration specified by manufacturer for storing cloths used to wipe counters and equipment.//Sanitizer Buckets not set-up.

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.//Fish and Lobster thawing in prep sink and on counter top in standing water.