SUNSET CRAB SHACK INC.

walls and ceiling inside kitchen area dirty with spills, soils and grease accumulations must be clean to avoid cross contamination floors behind and under equipment dirty at bar and inside WI cooler

missing thermometers inside cooler units must be have visible and working thermometers

PIC must be ensure employees dispose of food containers with not day or dates inside all cooler units

fly activity observed must be contact pest management to eliminate pest

urinals at men restroom not flushing must be replace or repair to proper condition

waste water drainage receptacles dirty with food debris and litter on bar and kitchen areas must be clean to avoid pest harboring and contamination

exit back doors missing air curtains fly activity observed must be have air curtains to protect against pest entry

missing date marks on some food containers on all areas -bar and kitchen- must be date marking all food containers on all areas

WI cooler at 58 F must be repair or re-adjust to proper food temperature of 40 or below PIC must be ensure WI cooler maintain proper food temperature of 40 F or below at all times,

floors inside WI cooler unit with rust skirts, rough and cracks surfaces must be replace, seal or repair to a smooth and easy to clean floor surfaces

missing writing employee health policies

food containers at floor level must be have all food containers out floor level

water leak at 3c sink must be repair to avoid contamination flushing urinal not working properly must be repair to proper condition

missing current RFSM certification must be have registered FSM with the city

missing body fluids clean up procedures / spill kit

dirty under shelving floors inside WI cooler unit must be clean to avoid contamination

sanitizer bucket at floor level must be 6 inches out the floor level

prep table dirty must be clean and sanitize during operational hours

missing individual paper dispenser at hand sink must be have individual towel dispenser at hand sink to avoid cross contamination

10 ppm of chlorine concentration at mechanical dish washing machine must be have 50 ppm of chemical concentration

missing food handler cards must be have food handler cards on site

wall on all areas with holes and broken tiles repair walls on all areas to proper condition

missing proper advisory instruction on food menu must be have proper consumer advisory for raw consumption use as public health control

eggs in the middle shelving area eggs must be at bottom shelving area raw food containers mixed with cooked food containers must be have proper separation on all

cooler units with broken gaskets hinge doors hinges without proper alignment WI cooler with broken walls bottom skirt area with rust and oxidation under prep table shelving rust and oxidize shelv

missing sanitizer test strips must be have sanitizer test trips

toxic material closed to food containers must be separate all toxic chemical from food containers

a/c units vents dirty must be clean to avoid contamination

COVER ALL FOOD INSIDE WALK IN COOLER. OBSERVED VARIOUS ITEMS WITHOUT

OBSERVED HAND SINK BEING USED AS A DUMP SINK

REPLACE RESIDENTIAL EQUIPMENT WITH COMMERCIAL EQUIPMENT RIF AT BAR

OBSERVED EMPLOYEE PHONE STORED ON SHELF ABOVE PREP TABLE NEXT TO CLEAN EQUIPMENT. EMPLOYEE BEVERAGES OBSERVED ON COOK LINE NEXT TO PRODUCT AND CLEAN EQUIPMENT

OBSERVED SHRIMP THAWING IN STAGNANT WATER INSIDE 3 COMPARTMENT SINK. PRACTICE 1 OF 4 METHODS TO PROPERLY THAW PRODUCT

SQUIRT BOTTLES AND SEASONING SHAKERS

FAN COVER INSIDE WIC OBSERVED WITH DUST ACCUMULATION

HANG MOPS OR STIR IMPORTED WHEN NOT IN USE

missing date marking in all food containers in all areas must be have date marking in all food containers to avoid food contamination use as public hazard control

missing test strips must be have chemical test strips to check chemical concentration 3c sink without sanitizing solution must be have sanitizing solution during operational hours 50 ppm chlorin

seals broken at cooler units doors do not closing properly must be adjusted or repair all RI cooler units

chemical concentration solution zero ppm at dish washing machine must be adjusted or repair to have correct chemical concentration 50 ppm Chlorine

all areas inside kitchen section dirty must be clean all areas from floors, walls and ceiling when contamination occurred or during operational hours

missing writing employee health policies

missing labeling at food containers in all areas must be label all food containers use as public health control

ceiling and lights shields dirty with soils accumulation must be clean ceiling and lights shields to avoid food contamination

must be discard food containers without day or time labeling possible hazardous food items

WI cooler water pipe line at hand sink broken must be repair to avoid contamination

missing body fluids clean up procedures / spill kit

missing filter on vent hood all filters must be on site during operational hours

cutting board with cracks and non smooth surface need to be repair or replace

missing sanitizing solutions sanitizer bucket 100 ppm Chlorine 3c sink sanitizing solution 50 ppm Chlorine

missing test strips must be had test trips to check chemical concentration

PIC need to verified oysters standard operating procedures

missing date marking in food containers all areas must be had date marking

gaps on ceiling, holes in walls must be repair of fix properly

missing writing employee health policies

missing labeling in all food containers must be label all food containers

CATFISH IN THE REACH IN COOLER: 53.5 F SAUSAGE IN THE REACH IN COOLER: 70.8 F

EXCESS WATER FROM AN INTERNAL LEAK IN THE REACH IN COOLERS

SEVERE PLUMBING LEAK UNDER THE THREE COMPARTMENT SINK

NO CONSUMER ADVISORY WARNING ON MENUS NO PLACARD PLACED ON BUILDING

FLIES AND LIVE ROACH OBSERVED IN THE ESTABLISHMENT AND KITCHEN

NO HAIR RESTRAINTS BEING WORN BY KITCHEN STAFF

STORE WIPING CLOTHS IN A SANITIZING BUCKET AFTER USE

CLEAN REACH IN FREEZER GASKETS CLEAN REACH IN COOLER GASKETS TOO

PROVIDE HAND WASH SIGNS FOR ALL HAND SINKS IN THE KITCHEN AND RESTROOMS

PROVIDE Q. A. TEST STRIPS

STORE RAW EGGS ON THE LOWEST PORTION OF THE SHELVES AND SEPARATED

LABEL BULK FOOD INGREDIENT CONTAINERS WITH A COMMON NAME

DATE MARK ALL COOKED FOODS HELD IN STORAGE FOR LATER USE

PROVIDE THERMOMETERS FOR THE TWO REACH IN UNITS MISSING THEM

CLEAN THE DUSTY INTAKE VENTS IN THE ESTABLISHMENT

CLEAN TOILET BOWLS AND SEATS IN RESTROOMS

ALL FOOD PREPARATION STAFF SHOULD WEAR HAIR RESTRAINTS