MR. KRAB SEAFOOD, 1696 Berryessa Road, San Jose, CA 95133 - Restaurant inspection findings and violations

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Business Info

Restaurant: MR. KRAB SEAFOOD
Address: 1696 Berryessa Road, San Jose, CA 95133
Type: Restaurant 0-5 Employees
Total inspections: 10
Last inspection: Oct 2, 2013
Score
(the higher the better)
100
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Inspection findings

Inspection Type

Inspection Date

Inspection Score
(the higher the better)
  • Adequate handwash facilities supplied & acc...
  • Adequate handwash facilities supplied & accessible...
  • Demonstration of knowledge food mgr certification
  • Equipment/Utensils - approved installed, clean
  • Food separated and protected
  • Hands clean & properly washed gloves used properly... [multiple violations]
  • Nonfood contact surfaces clean
  • Plumbing-proper backflow devices
  • Premises personal/cleaning items vermin-proofing
  • Proper cooling methods
  • Proper cooling methods
  • Proper hot and cold holding temperatures
  • Proper hot and cold holding temperatures
  • Thermometers provided and accurate
  • Toxic substances properly identified, stored, used...
Routine Inspection Apr 14, 2011 76
No violation noted during this evaluation. Permit Investigation Apr 26, 2011 100
No violation noted during this evaluation. Complaint Inspection Oct 21, 2011 100
  • Adequate handwash facilities supplied & acc...
  • Adequate handwash facilities supplied & accessible...
  • Approved thawing methods used, frozen food
  • Demonstration of knowledge food mgr certification
  • Equipment/Utensils - approved installed, clean
  • Food separated and protected
  • No rodents, insects, birds, or animals
  • No rodents, insects, birds, or animals
  • Sewage and wastewater properly disposed
Routine Inspection Oct 21, 2011 91
No violation noted during this evaluation. Permit Investigation Nov 11, 2011 100
No violation noted during this evaluation. Follow-up Inspection Nov 11, 2011 100
  • Adequate handwash facilities supplied & acc...
  • Adequate ventilation and lighting designated area
  • Compliance with shell stock tags, condition, displ...
  • Compliance with shell stock tags, condition...
  • Equipment, utensils and linens: storage and use
  • Equipment/Utensils - approved installed, clean
  • Food separated and protected
  • Food storage containers identified
  • Nonfood contact surfaces clean
  • Plumbing-proper backflow devices
  • Premises personal/cleaning items vermin-proofing
  • Proper cooling methods
  • Thermometers provided and accurate
  • Wiping cloths: properly used and stored
Routine Inspection Sep 26, 2012 82
  • Adequate handwash facilities supplied/accessible
  • Adequate ventilation and lighting designated area
  • Approved thawing methods used; frozen food
  • Compliance with shell stock tags, condition
  • Equipment, utensils - approved installed and clean...
  • Equipment, utensils, linens: storage and use
  • Food contact surfaces clean and sanitized
  • Food separated and protected
  • Food storage containers identified
  • Garbage and refuse properly disposed
  • Permits Available
  • Proper hot and cold holding temperatures
  • Proper signs posted; inspection report available
  • Thermometers provided and accurate
  • Wiping cloths: properly used and stored
Routine Inspection Mar 26, 2013 85
No violation noted during this evaluation. Enforcement Action Oct 2, 2013 100
  • Equipment, utensils - Unapproved, unclean, not in good repair, inadequate capacity
  • Equipment, utensils, linens: Improper storage and use
  • Food contact surfaces unclean and unsanitized
  • Food not separated and unprotected
  • Food storage containers are not identified
  • Improper hot and cold holding temperatures
  • Inadequate demonstration of knowledge; food manager certification
  • Inadequate floors, walls, ceilings: built, maintained, clean
  • Inadequate ventilation and lighting in designated area
  • Nonfood contact surfaces not clean
  • Not in compliance with shell stock tags, condition...
  • Premises not clean, not in good repair; No personal/chemical storage; inadequate vermin-proofing
  • Toxic substantances improperly identified, stored, used
Routine Inspection Oct 2, 2013 87

Violation descriptions and comments

Apr 14, 2011

Potentially hazardous foods shall be held at or below 41/45°F or at or above 135°F. (113996, 113998, 114037, 114343(a))
Potentially hazardous foods shall be held at or below 41/45°F or at or above 135°F. (113996, 113998, 114037, 114343(a))
All potentially hazardous food shall be RAPIDLY cooled from 135°F to 70°F, within 2 hours, and then from 70°F to 41 °F, within 4 hours. Cooling shall be by one or more of the following methods: in shallow containers; separating food into smaller portions; adding ice as an ingredient; using an ice bath, stirring frequently; using rapid cooling equipment; or, using containers that facilitate heat transfer. 114002, 114002.1
All poisonous substances, detergents, bleaches, and cleaning compounds shall be stored separate from food, utensils, packing material and food-contact surfaces. (114254, 114254.1, 114254.2)
All utensils and equipment shall be fully operative and in good repair. (114175). All utensils and equipment shall be approved, installed properly, and meet applicable standards. (114130, 114130.1, 114130.2, 114130.3, 114130.4, 114130.5, 114132, 114133, 114137, 114139, 114153, 114155, 114163, 114165, 114167, 114169, 114177, 114180, 114182)
The potable water supply shall be protected with a backflow or back siphonage protection device, as required by applicable plumbing codes. (114192) All plumbing and plumbing fixtures shall be installed in compliance with local plumbing ordinances, shall be maintained so as to prevent any contamination, and shall be kept clean, fully operative, and in good repair. Any hose used for conveying potable water shall be of approved materials, labeled, properly stored, and used for no other purpose. (114171, 114189.1, 114190, 114193, 114193.1, 114199, 114201, 114269)
All food employees shall have adequate knowledge of and be trained in food safety as it relates to their assigned duties. (113947) Food facilities that prepare, handle or serve non-prepackaged potentially hazardous food, shall have an employee who has passed an approved food safety certification examination.
Employees are required to wash their hands: before beginning work before handling food / equipment / utensils as often as necessary, during food preparation, to remove soil and contamination when switching from working with raw to ready to eat foods, after touching body parts after using toilet room or any time when contamination may occur. (113952, 113953.3, 113953.4, 113961, 113968, 113973 (b-f))
Employees are required to wash their hands: before beginning work before handling food / equipment / utensils as often as necessary, during food preparation, to remove soil and contamination when switching from working with raw to ready to eat foods, after touching body parts after using toilet room or any time when contamination may occur. (113952, 113953.3, 113953.4, 113961, 113968, 113973 (b-f))
Handwashing soap and towels or drying device shall be provided in dispensers dispensers shall be maintained in good repair. (113953.2) Adequate facilities shall be provided for hand washing, food preparation and the washing of utensils and equipment. (113953, 113953.1, 114067(f))
Handwashing soap and towels or drying device shall be provided in dispensers dispensers shall be maintained in good repair. (113953.2) Adequate facilities shall be provided for hand washing, food preparation and the washing of utensils and equipment. (113953, 113953.1, 114067(f))
All potentially hazardous food shall be RAPIDLY cooled from 135°F to 70°F, within 2 hours, and then from 70°F to 41 °F, within 4 hours. Cooling shall be by one or more of the following methods: in shallow containers; separating food into smaller portions; adding ice as an ingredient; using an ice bath, stirring frequently; using rapid cooling equipment; or, using containers that facilitate heat transfer. 114002, 114002.1
All food shall be separated and protected from contamination. (113984 (a, b, c, d, f), 113986, 114060, 114067(a, d, e, j), 114069(a, b), 114077, 114089.1 (c), 114143 (c))
All nonfood contact surfaces of utensils and equipment shall be clean. (114115 (c))
An accurate easily readable metal probe thermometer suitable for measuring temperature of food shall be available to the food handler. A thermometer +/- 2 °F shall be provided for each hot and cold holding unit of potentially hazardous foods and high temperature warewashing machines. (114157, 114159)
The premises of each food facility shall be kept clean and free of litter and rubbish all clean and soiled linen shall be properly stored non-food items shall be stored and displayed separate from food and food-contact surfaces the facility shall be kept vermin proof. (114067 (j), 114123, 114143 (a) & (b), 114256, 114256.1, 114256.2, 114256.4, 114257, 114257.1, 114259, 114259.2, 114259.3, 114279, 114281, 114282)

Oct 21, 2011

All food employees shall have adequate knowledge of and be trained in food safety as it relates to their assigned duties. (113947) Food facilities that prepare, handle or serve non-prepackaged potentially hazardous food, shall have an employee who has passed an approved food safety certification examination.
All food shall be separated and protected from contamination. (113984 (a, b, c, d, f), 113986, 114060, 114067(a, d, e, j), 114069(a, b), 114077, 114089.1 (c), 114143 (c))
Food shall be thawed under refrigeration completely submerged under cold running water of sufficient velocity to flush loose particles in microwave oven during the cooking process. (114018, 114020, 114020.1)
Handwashing soap and towels or drying device shall be provided in dispensers dispensers shall be maintained in good repair. (113953.2) Adequate facilities shall be provided for hand washing, food preparation and the washing of utensils and equipment. (113953, 113953.1, 114067(f))
Each food facility shall be kept free of vermin: rodents (rats, mice), cockroaches, flies.( 114259.1, 114259.4, 114259.5)
Handwashing soap and towels or drying device shall be provided in dispensers dispensers shall be maintained in good repair. (113953.2) Adequate facilities shall be provided for hand washing, food preparation and the washing of utensils and equipment. (113953, 113953.1, 114067(f))
All liquid waste must drain to an approved fully functioning sewage disposal system. (114197)
Each food facility shall be kept free of vermin: rodents (rats, mice), cockroaches, flies.( 114259.1, 114259.4, 114259.5)
All utensils and equipment shall be fully operative and in good repair. (114175). All utensils and equipment shall be approved, installed properly, and meet applicable standards. (114130, 114130.1, 114130.2, 114130.3, 114130.4, 114130.5, 114132, 114133, 114137, 114139, 114153, 114155, 114163, 114165, 114167, 114169, 114177, 114180, 114182)

Sep 26, 2012

Handwashing soap and towels or drying device shall be provided in dispensers dispensers shall be maintained in good repair. (113953.2) Adequate facilities shall be provided for hand washing, food preparation and the washing of utensils and equipment. (113953, 113953.1, 114067(f))
Shell stock shall have complete certification tags and shall be properly stored and displayed. (114039 - 114039.5)
All food shall be separated and protected from contamination. (113984 (a, b, c, d, f), 113986, 114060, 114067(a, d, e, j), 114069(a, b), 114077, 114089.1 (c), 114143 (c))
All nonfood contact surfaces of utensils and equipment shall be clean. (114115 (c))
An accurate easily readable metal probe thermometer suitable for measuring temperature of food shall be available to the food handler. A thermometer +/- 2 °F shall be provided for each hot and cold holding unit of potentially hazardous foods and high temperature warewashing machines. (114157, 114159)
The potable water supply shall be protected with a backflow or back siphonage protection device, as required by applicable plumbing codes. (114192) All plumbing and plumbing fixtures shall be installed in compliance with local plumbing ordinances, shall be maintained so as to prevent any contamination, and shall be kept clean, fully operative, and in good repair. Any hose used for conveying potable water shall be of approved materials, labeled, properly stored, and used for no other purpose. (114171, 114189.1, 114190, 114193, 114193.1, 114199, 114201, 114269)
The premises of each food facility shall be kept clean and free of litter and rubbish all clean and soiled linen shall be properly stored non-food items shall be stored and displayed separate from food and food-contact surfaces the facility shall be kept vermin proof. (114067 (j), 114123, 114143 (a) & (b), 114256, 114256.1, 114256.2, 114256.4, 114257, 114257.1, 114259, 114259.2, 114259.3, 114279, 114281, 114282)
Shell stock shall have complete certification tags and shall be properly stored and displayed. (114039 - 114039.5)
All potentially hazardous food shall be RAPIDLY cooled from 135°F to 70°F, within 2 hours, and then from 70°F to 41 °F, within 4 hours. Cooling shall be by one or more of the following methods: in shallow containers; separating food into smaller portions; adding ice as an ingredient; using an ice bath, stirring frequently; using rapid cooling equipment; or, using containers that facilitate heat transfer. 114002, 114002.1
Food shall be stored in approved containers and labeled as to contents. Food shall be stored at least 6" above the floor on approved shelving. (114047, 114049, 114051, 114053, 114055, 114067(h), 114069 (b))
All utensils and equipment shall be fully operative and in good repair. (114175). All utensils and equipment shall be approved, installed properly, and meet applicable standards. (114130, 114130.1, 114130.2, 114130.3, 114130.4, 114130.5, 114132, 114133, 114137, 114139, 114153, 114155, 114163, 114165, 114167, 114169, 114177, 114180, 114182)
All clean and soiled linen shall be properly stored non-food items shall be stored and displayed separate from food and food-contact surfaces. (114185.3 - 114185.4)Utensils and equipment shall be handled and stored so as to be protected from contamination. (114074 - 114075, 114081, 114119, 114121, 114161, 114178, 114179, 114083, 114185, 114185.2, 114185.5)
Exhaust hoods shall be provided to remove toxic gases, heat, grease, vapors and smoke and be approved by the local building department. Canopy-type hoods shall extend 6" beyond all cooking equipment. All areas shall have sufficient ventilation to facilitate proper food storage. Toilet rooms shall be vented to the outside air by a screened openable window, an air shaft, or a light-switch activated exhaust fan, consistent with local building codes. (114149, 114149.1) Adequate lighting shall be provided in all areas to facilitate cleaning and inspection. Light fixtures in areas where open food is stored, served, prepared, and where utensils are washed shall be of shatterproof construction or protected with light shields. (114149.2, 114149.3, 114252, 114252.1)
Wiping cloths used to wipe service counters, scales or other surfaces that may come into contact with food shall be used only once unless kept in clean water with sanitizer. (114135, 114185.1 114185.3 (d-e))

Mar 26, 2013

Shell stock shall have complete certification tags and shall be properly stored and displayed. (114039 - 114039.5)
Food shall be thawed under refrigeration completely submerged under cold running water of sufficient velocity to flush loose particles in microwave oven during the cooking process. (114018, 114020, 114020.1)
Food shall be stored in approved containers and labeled as to contents. Food shall be stored at least 6" above the floor on approved shelving. (114047, 114049, 114051, 114053, 114055, 114067(h), 114069 (b))
All utensils and equipment shall be fully operative and in good repair. (114175). All utensils and equipment shall be approved, installed properly, and meet applicable standards. (114130, 114130.1, 114130.2, 114130.3, 114130.4, 114130.5, 114132, 114133, 114137, 114139, 114153, 114155, 114163, 114165, 114167, 114169, 114177, 114180, 114182)
All clean and soiled linen shall be properly stored non-food items shall be stored and displayed separate from food and food-contact surfaces. (114185.3 - 114185.4)Utensils and equipment shall be handled and stored so as to be protected from contamination. (114074 - 114075, 114081, 114119, 114121, 114161, 114178, 114179, 114083, 114185, 114185.2, 114185.5)
Exhaust hoods shall be provided to remove toxic gases, heat, grease, vapors and smoke and be approved by the local building department. Canopy-type hoods shall extend 6" beyond all cooking equipment. All areas shall have sufficient ventilation to facilitate proper food storage. Toilet rooms shall be vented to the outside air by a screened openable window, an air shaft, or a light-switch activated exhaust fan, consistent with local building codes. (114149, 114149.1) Adequate lighting shall be provided in all areas to facilitate cleaning and inspection. Light fixtures in areas where open food is stored, served, prepared, and where utensils are washed shall be of shatterproof construction or protected with light shields. (114149.2, 114149.3, 114252, 114252.1)
Wiping cloths used to wipe service counters, scales or other surfaces that may come into contact with food shall be used only once unless kept in clean water with sanitizer. (114135, 114185.1 114185.3 (d-e))
Handwashing signs shall be posted in each toilet room, directing attention to the need to thoroughly wash hands after using the restroom (113953.5) (b) No smoking signs shall be posted in food preparation, food storage, warewashing, and utensil storage areas (113978). (c) Consumers shall be notified that clean tableware is to be used when they return to self-service areas such as salad bars and buffets. (d) Any food facility constructed before January 1, 2004 without public toilet facilities, shall prominently post a sign within the food facility in a public area stating that toilet facilities are not provided (113725.1, 114381 (e)).
Handwashing soap and towels or drying device shall be provided in dispensers dispensers shall be maintained in good repair. (113953.2) Adequate facilities shall be provided for hand washing, food preparation and the washing of utensils and equipment. (113953, 113953.1, 114067(f))
Potentially hazardous foods shall be held at or below 41/45°F or at or above 135°F. (113996, 113998, 114037, 114343(a))
All food contact surfaces of utensils and equipment shall be clean and sanitized. (113984(e), 114097, 114099.1, 114099.4, 114099.6, 114101 (b-d), 114105, 114109, 114111, 114113, 114115 (a, b, d), 114117, 114125(b), 114135, 114141)
All food shall be separated and protected from contamination. (113984 (a, b, c, d, f), 113986, 114060, 114067(a, d, e, j), 114069(a, b), 114077, 114089.1 (c), 114143 (c))
An accurate easily readable metal probe thermometer suitable for measuring temperature of food shall be available to the food handler. A thermometer +/- 2 °F shall be provided for each hot and cold holding unit of potentially hazardous foods and high temperature warewashing machines. (114157, 114159)
All food waste and rubbish shall be kept in leak proof and rodent proof containers. Containers shall be covered at all times. All waste must be removed and disposed of as frequently as necessary to prevent a nuisance. The exterior premises of each food facility shall be kept clean and free of litter and rubbish. (114244, 114245, 114245.1, 114245.2, 114245.3, 114245.4, 114245.5, 114245.6, 114245.7, 114245.8)
A food facility shall not be open for business without a valid permit. (114067(b) & (c), 114381 (a), 114381.2, 114387)

CURRENT PERMIT NOT AVAILABLE.
DUMPSTER LID OPEN AND DUMPSTER AREA DIRTY WITH TRASH ON GROUND.
NO FOOD PROBE THERMOMETER AVAILABLE.
OBSERVED ACCUMULATION OF DUST ON FAN IN FREEZER.
OBSERVED BOWLS USED AS SCOOPS IN BULK DRY FOOD STORAGE BINS.
OBSERVED COOKED CRAB AND RAW CHICKEN AND RAW BEEF THAWING IN CONTAINER BY WAREWASH SINK, IN CONTAINER ON WAREWASH SINK AND IN BOWL IN FOOD PREP SINK.
OBSERVED COOKED CRAB HELD ON FOOD PREP TABLE AT 50F.
OBSERVED EGGS STORED ABOVE RAW PRODUCE IN REACH-IN.
OBSERVED CRAB LEFT UNCOVERED IN FREEZER. OBSERVED EGGS STORED ABOVE RAW PRODUCE IN REACH-IN.
OBSERVED CRAB LEFT UNCOVERED IN FREEZER. OBSERVED EGGS STORED ABOVE RAW PRODUCE IN REACH-IN.
OBSERVED CRAB LEFT UNCOVERED IN FREEZER. OBSERVED EGGS STORED ABOVE RAW PRODUCE IN REACH-IN.
OBSERVED CRAB LEFT UNCOVERED IN FREEZER. OBSERVED EGGS STORED ABOVE RAW PRODUCE IN REACH-IN.
OBSERVED CRAB LEFT UNCOVERED IN FREEZER. OBSERVED EGGS STORED ABOVE RAW PRODUCE IN REACH-IN.
OBSERVED CRAB LEFT UNCOVERED IN FREEZER. OBSERVED EGGS STORED ABOVE RAW PRODUCE IN REACH-IN.
OBSERVED CRAB LEFT UNCOVERED IN FREEZER. OBSERVED EGGS STORED ABOVE RAW PRODUCE IN REACH-IN.
OBSERVED CRAB LEFT UNCOVERED IN FREEZER. OBSERVED EGGS STORED ABOVE RAW PRODUCE IN REACH-IN.
OBSERVED CRAB LEFT UNCOVERED IN FREEZER. OBSERVED EGGS STORED ABOVE RAW PRODUCE IN REACH-IN.
OBSERVED CRAB LEFT UNCOVERED IN FREEZER. OBSERVED EGGS STORED ABOVE RAW PRODUCE IN REACH-IN.
OBSERVED CRAB LEFT UNCOVERED IN FREEZER. OBSERVED EGGS STORED ABOVE RAW PRODUCE IN REACH-IN.
OBSERVED CRAB LEFT UNCOVERED IN FREEZER. OBSERVED EGGS STORED ABOVE RAW PRODUCE IN REACH-IN.
OBSERVED CRAB LEFT UNCOVERED IN FREEZER. OBSERVED EGGS STORED ABOVE RAW PRODUCE IN REACH-IN.
OBSERVED CRAB LEFT UNCOVERED IN FREEZER. OBSERVED EGGS STORED ABOVE RAW PRODUCE IN REACH-IN.
OBSERVED CRAB LEFT UNCOVERED IN FREEZER. OBSERVED EGGS STORED ABOVE RAW PRODUCE IN REACH-IN.
OBSERVED CRAB LEFT UNCOVERED IN FREEZER. OBSERVED EGGS STORED ABOVE RAW PRODUCE IN REACH-IN.
OBSERVED CRAB LEFT UNCOVERED IN FREEZER. OBSERVED EGGS STORED ABOVE RAW PRODUCE IN REACH-IN.
OBSERVED CRAB LEFT UNCOVERED IN FREEZER. OBSERVED EGGS STORED ABOVE RAW PRODUCE IN REACH-IN.
OBSERVED CRAB LEFT UNCOVERED IN FREEZER. OBSERVED EGGS STORED ABOVE RAW PRODUCE IN REACH-IN.
OBSERVED CRAB LEFT UNCOVERED IN FREEZER. OBSERVED EGGS STORED ABOVE RAW PRODUCE IN REACH-IN.
OBSERVED CRAB LEFT UNCOVERED IN FREEZER. OBSERVED EGGS STORED ABOVE RAW PRODUCE IN REACH-IN.
OBSERVED CRAB LEFT UNCOVERED IN FREEZER. OBSERVED EGGS STORED ABOVE RAW PRODUCE IN REACH-IN.
OBSERVED CRAB LEFT UNCOVERED IN FREEZER. OBSERVED EGGS STORED ABOVE RAW PRODUCE IN REACH-IN.
OBSERVED CRAB LEFT UNCOVERED IN FREEZER. OBSERVED EGGS STORED ABOVE RAW PRODUCE IN REACH-IN.
OBSERVED CRAB LEFT UNCOVERED IN FREEZER. OBSERVED EGGS STORED ABOVE RAW PRODUCE IN REACH-IN.
OBSERVED CRAB LEFT UNCOVERED IN FREEZER. OBSERVED EGGS STORED ABOVE RAW PRODUCE IN REACH-IN.
OBSERVED CRAB LEFT UNCOVERED IN FREEZER. OBSERVED EGGS STORED ABOVE RAW PRODUCE IN REACH-IN.
OBSERVED CRAB LEFT UNCOVERED IN FREEZER. OBSERVED EGGS STORED ABOVE RAW PRODUCE IN REACH-IN.
OBSERVED CRAB LEFT UNCOVERED IN FREEZER. OBSERVED EGGS STORED ABOVE RAW PRODUCE IN REACH-IN.
OBSERVED CRAB LEFT UNCOVERED IN FREEZER. OBSERVED EGGS STORED ABOVE RAW PRODUCE IN REACH-IN.
OBSERVED CRAB LEFT UNCOVERED IN FREEZER. OBSERVED EGGS STORED ABOVE RAW PRODUCE IN REACH-IN.
OBSERVED CRAB LEFT UNCOVERED IN FREEZER. OBSERVED EGGS STORED ABOVE RAW PRODUCE IN REACH-IN.
OBSERVED CRAB LEFT UNCOVERED IN FREEZER. OBSERVED EGGS STORED ABOVE RAW PRODUCE IN REACH-IN.
OBSERVED CRAB LEFT UNCOVERED IN FREEZER. OBSERVED EGGS STORED ABOVE RAW PRODUCE IN REACH-IN.
OBSERVED CRAB LEFT UNCOVERED IN FREEZER. OBSERVED EGGS STORED ABOVE RAW PRODUCE IN REACH-IN.
OBSERVED CRAB LEFT UNCOVERED IN FREEZER. OBSERVED EGGS STORED ABOVE RAW PRODUCE IN REACH-IN.
OBSERVED CRAB LEFT UNCOVERED IN FREEZER. OBSERVED EGGS STORED ABOVE RAW PRODUCE IN REACH-IN.
OBSERVED CRAB LEFT UNCOVERED IN FREEZER. OBSERVED EGGS STORED ABOVE RAW PRODUCE IN REACH-IN.
OBSERVED CRAB LEFT UNCOVERED IN FREEZER. OBSERVED EGGS STORED ABOVE RAW PRODUCE IN REACH-IN.
OBSERVED CRAB LEFT UNCOVERED IN FREEZER. OBSERVED EGGS STORED ABOVE RAW PRODUCE IN REACH-IN.
OBSERVED CRAB LEFT UNCOVERED IN FREEZER. OBSERVED EGGS STORED ABOVE RAW PRODUCE IN REACH-IN.
OBSERVED CRAB LEFT UNCOVERED IN FREEZER. OBSERVED EGGS STORED ABOVE RAW PRODUCE IN REACH-IN.
OBSERVED CRAB LEFT UNCOVERED IN FREEZER. OBSERVED EGGS STORED ABOVE RAW PRODUCE IN REACH-IN.
OBSERVED CRAB LEFT UNCOVERED IN FREEZER. OBSERVED EGGS STORED ABOVE RAW PRODUCE IN REACH-IN.
OBSERVED CRAB LEFT UNCOVERED IN FREEZER. OBSERVED EGGS STORED ABOVE RAW PRODUCE IN REACH-IN.
OBSERVED CRAB LEFT UNCOVERED IN FREEZER. OBSERVED EGGS STORED ABOVE RAW PRODUCE IN REACH-IN.
OBSERVED CRAB LEFT UNCOVERED IN FREEZER. OBSERVED EGGS STORED ABOVE RAW PRODUCE IN REACH-IN.
OBSERVED CRAB LEFT UNCOVERED IN FREEZER. OBSERVED EGGS STORED ABOVE RAW PRODUCE IN REACH-IN.
OBSERVED CRAB LEFT UNCOVERED IN FREEZER. OBSERVED EGGS STORED ABOVE RAW PRODUCE IN REACH-IN.
OBSERVED CRAB LEFT UNCOVERED IN FREEZER.
OBSERVED LARGE ACCUMULATION OF GREASE ON HEAD FILTERS.
OBSERVED NO PAPER TOWELS AT HANDSINKS IN KITCHEN.
OBSERVED PINK, BROWN MOLD-LIKE SUBSTANCE IN ICE MACHINE.
OBSERVED SHELL STOCK TAGS NOT KEPT FOR 90DAYS.
OBSERVED WIPING CLOTHS STORED ON COUNTER OF FOOD PREP UNIT.
POST CURRENT PERMIT, FOOD SAFETY CERTIFICATE, SB180 IN PUBLIC VIEW.

Oct 2, 2013

All food employees shall have adequate knowledge of and be trained in food safety as it relates to their assigned duties. (113947) Food facilities that prepare, handle or serve non-prepackaged potentially hazardous food, shall have an employee who has passed an approved food safety certification examination.
Shell stock shall have complete certification tags and shall be properly stored and displayed. (114039 - 114039.5)
Food shall be stored in approved containers and labeled as to contents. Food shall be stored at least 6" above the floor on approved shelving. (114047, 114049, 114051, 114053, 114055, 114067(h), 114069 (b))
All utensils and equipment shall be fully operative and in good repair. (114175). All utensils and equipment shall be approved, installed properly, and meet applicable standards. (114130, 114130.1, 114130.2, 114130.3, 114130.4, 114130.5, 114132, 114133, 114137, 114139, 114153, 114155, 114163, 114165, 114167, 114169, 114177, 114180, 114182)
All clean and soiled linen shall be properly stored non-food items shall be stored and displayed separate from food and food-contact surfaces. (114185.3 - 114185.4)Utensils and equipment shall be handled and stored so as to be protected from contamination. (114074 - 114075, 114081, 114119, 114121, 114161, 114178, 114179, 114083, 114185, 114185.2, 114185.5)
Exhaust hoods shall be provided to remove toxic gases, heat, grease, vapors and smoke and be approved by the local building department. Canopy-type hoods shall extend 6" beyond all cooking equipment. All areas shall have sufficient ventilation to facilitate proper food storage. Toilet rooms shall be vented to the outside air by a screened openable window, an air shaft, or a light-switch activated exhaust fan, consistent with local building codes. (114149, 114149.1) Adequate lighting shall be provided in all areas to facilitate cleaning and inspection. Light fixtures in areas where open food is stored, served, prepared, and where utensils are washed shall be of shatterproof construction or protected with light shields. (114149.2, 114149.3, 114252, 114252.1)
Potentially hazardous foods shall be held at or below 41/45°F or at or above 135°F. (113996, 113998, 114037, 114343(a))
All food contact surfaces of utensils and equipment shall be clean and sanitized. (113984(e), 114097, 114099.1, 114099.4, 114099.6, 114101 (b-d), 114105, 114109, 114111, 114113, 114115 (a, b, d), 114117, 114125(b), 114135, 114141)
All food shall be separated and protected from contamination. (113984 (a, b, c, d, f), 113986, 114060, 114067(a, d, e, j), 114069(a, b), 114077, 114089.1 (c), 114143 (c))
All poisonous substances, detergents, bleaches, and cleaning compounds shall be stored separate from food, utensils, packing material and food-contact surfaces. (114254, 114254.1, 114254.2)
All nonfood contact surfaces of utensils and equipment shall be clean. (114115 (c))
The premises of each food facility shall be kept clean and free of litter and rubbish all clean and soiled linen shall be properly stored non-food items shall be stored and displayed separate from food and food-contact surfaces the facility shall be kept vermin proof. (114067 (j), 114123, 114143 (a) & (b), 114256, 114256.1, 114256.2, 114256.4, 114257, 114257.1, 114259, 114259.2, 114259.3, 114279, 114281, 114282)
The walls / ceilings shall have durable, smooth, nonabsorbent, light-colored, and washable surfaces. All floor surfaces, other than the customer service areas, shall be approved, smooth, durable and made of nonabsorbent material that is easily cleanable. Approved base coving shall be provided in all areas, except customer service areas and where food is stored in original unopened containers. Food facilities shall be fully enclosed. All food facilities shall be kept clean and in good repair. (114143 (d), 114266, 114268, 114268.1, 114271, 114272)

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