Red Claw Crab Shack

*09 Cooked ready to eat - Food protected from cross contamination by separating, storage, preparatio

PREPARED POTATOES , CRAB LEGS NOT PROTECTED IN WALK IN COOLER

*26 Allergen Labeling

*31 Handwashing lavatory - used for other purpose

CRAB LEGS IN HAND SINK

*02 Cold Hold (41øF/45øF or below)

RIC 51

*21 RFSM - Not On Site

*37 Food in packages and working containers may be stored less than 15 cm (6 inches) above the floor

*39 Equipment in good repair and proper adjustment.

REPLACE ALL BROKEN GASKETS

*18 Toxic items labeling-non original container

*21 RFSM - Not On Site

*46 Covered waste receptacle for women's restroom

*38 Thawing. under running water criteria

*47 Health permit posted

*02 Cold Hold (41øF/45øF or below)

Raw shrimp and chicken at 46 Degrees F. Provide all TCS food to be held at 41 Degrees F or below.

*07 Food safe, good condition, unadulterated, and honestly presented

Ice from ice machine with black spots.

*37 Food protected from cross contamination by storing the food in packages, covered containers, or

Sugar, MSG, flour stored unprotected. Provide bulk container to be protected.

*10 Sanitization after Cleaning

Sanitizer tested at 0 ppm Cl/Qua.

*20 Grease Trap Tickets

Provide grease trap to be serviced no more than every 90 days.

*21 RFSM - Not On Site

Register and post RFSM.

*29 Cold/hot hold unit thermometer easily viewable

Provide thermometer in RIC.

*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep

Utensils stored in water between uses(rice).

*37 Storing the food at least 15 cm (6 inches) above the floor

*22 Accredited food handler certificate - 60 days

*39 Equipment in good repair and proper adjustment.

cooler gasket

*31 Individual, disposable towels

*21 RFSM - Not On Site

*31 No soap at handsink

*35 Hair Restraints effective

*06 Discard TCS if date marked exceeds temp & time

milk

*31 No soap at handsink

*21 RFSM - Not On Site

*22 Handlers-Certificate Not On Site

*28 Date marking > 24 hrs,on site,temp 41F

do not reuse milk container

*29 Sanitizing solutions, testing devices

*45 Premises shall be maintained in good repair

spigot

*37 Storing the food at least 15 cm (6 inches) above the floor

*35 Eating food, chewing gum, drinking beverages, or using tobacco

*39 Utensils, single serve items 6 inches off - floor

*31 No soap at handsink

*21 RFSM - Not On Site

*22 Handlers-Certificate Not On Site

*06 Discard TCS if date marked exceeds temp & time

2 gallon milk 5-11, 5-4

*35 Hair Restraints effective

*38 Thawing. under running water criteria - water velocity

*31 Handwashing lavatory - used for other purpose

*36 Cloths in-use for wiping between uses stored

*35 Eating food, chewing gum, drinking beverages, or using tobacco

eating corn

*19 Water & Plumbing in good repair- per code

MOP SINK BACKFLOW PREVENTION LEAKING

*36 Containers of chemical sanitizing solutions stored off the floor and used in a manner that preve

KEEP SANITIZER BUCKET OFF FLOOR

*05 Rapidly reheat 165øF for hot holding

REHEAT PHF

*43 Light bulbs, light shields provided

BROKEN LIGHT SHIELD ABOVE ICE MACHINE

*44 Trash can provided for papertowel waste

*03 Food products not maintained at 135øF or above

BBQ BY REGISTERED AT 85.6, MASHED POTATO 133, BRISKET IN WARMER AT 86 AND 126, BBQ SAUCE BY ICE CREAM MACHINE AT 52 DEGREES F

*42 Floors/walls/ceiling/nonfood dirty

CLEAN WALLS, CEILING

*20 Grease Trap Tickets

PROVIDE GREASE TRAP TICKET

*39 Store all equipment & utensil covered or inverted

INVERT ALL TO GO BOXES

*21 RFSM - Not On Site

MANAGER WITH RFSM CERTIFICATE NOT ON SITE

*45 Premises shall be maintained in good repair

FIX BROKEN TILES, PROVIDE CORNER'S EDGES