BAG O CRAB

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.

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.

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

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.

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

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.

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.

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.