Angry Crab Shack

Inspector notes: Observed an employee's drink and food under a food prep table that was being used to sort raw, frozen shrimp. Discussed with person in charge (PIC) that all employee food and drinks need to be in a designated area to reduce risk of contamination. The employee's water bottle also had a screw top lid. Discussed with PIC that drinks need to have a lid and straw to reduce risk on contamination from hands to mouth. PIC had employee move their consumables to a different area at time of inspection. 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

Inspector notes: Observed a stack of sheet pans on the drying rack that were not dry between pans. Discussed with person in charge (PIC) that they need to air dry before stacking. PIC coached employees at time of inspection. All equipment and food contact surfaces must be air-dried after properly cleaning and sanitizing

Inspector notes: Observed a gap between cooking station and the wall near the fryers. Repair before next routine inspection. All floors, walls, and ceilings must be maintained and repaired such that it is smooth and easily cleanable. Repair physical facility prior to next routine inspection. Physical facility must be maintained in good repair at all times. Repair physical facility prior to next routine inspection