Shaking Crab
PASS W/ CONDITIONSTuesday, September 30, 2025 at 2:02 PM
Violations Cited
590.003/3-501.16-P
(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Tarter sauce in squeeze bottle stored in a hotel pan immersed in ice was 58F. Store TCS foods at 41F or below.
Why This Matters
RAPID BACTERIAL GROWTH: At 50°F, E. coli doubles every 30 minutes. At 70°F, it doubles every 20 minutes. After 4 hours above 41°F, bacteria can reach dangerous levels causing severe illness. Common result: 24-72 hours of diarrhea, vomiting, fever, potential hospitalization.
Code Requirements
Immediately discard foods held above 41°F for over 4 hours. Rapidly cool foods above 41°F if less than 2 hours. Check ALL cooler temps every 2 hours with calibrated thermometer. Repair/adjust refrigeration immediately. Never store food in non-refrigerated areas.
590.003/3-501.16-P1
(A)(1) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
On flatop grill per PIC cooked corn was 100F in a hotel pan; reheated vacuum packed sauces from frozen in plastic bags were 109F held out of proper temperature for unknown period of time and were voluntarily discarded by PIC (3 bags of garlic sauce 3 bags of House Cajun sauce) Hold all hot TCS foods at 135F or above..
Why This Matters
RAPID BACTERIAL GROWTH: At 50°F, E. coli doubles every 30 minutes. At 70°F, it doubles every 20 minutes. After 4 hours above 41°F, bacteria can reach dangerous levels causing severe illness. Common result: 24-72 hours of diarrhea, vomiting, fever, potential hospitalization.
Code Requirements
Immediately discard foods held above 41°F for over 4 hours. Rapidly cool foods above 41°F if less than 2 hours. Check ALL cooler temps every 2 hours with calibrated thermometer. Repair/adjust refrigeration immediately. Never store food in non-refrigerated areas.
590.004/4-204.117-PF
Warewashing Machines Automatic Dispensing of Detergents and Sanitizers (Pf)
Observed low temp dish machine in kitchen dispensing 0ppm sanitizer. PIC contacted company while on site; Repair scheduled tomorrow 9/13/25. 9/18/2025: On compliance visit the low temperature dish machine sanitizer is intermittent. Requires priming testing at 0-50ppm. Must be automatically sanitizing.
Why This Matters
This violation supports conditions that may lead to foodborne illness
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.004. Implement proper cleaning & sanitization procedures. Train all staff. Document corrective actions taken.
590.006/6-501.111-PF
Controlling Pests (Pf)
Above the three compartment sink in the second floor kitchen observed a live small cockroach moving along a ledge. Provide most recent IPM pest report and recommend increasing treatments for cockroaches. Observed small dark rodent droppings behind ice machine at first floor bar.
Why This Matters
SEVERE CONTAMINATION: Rodent droppings carry 35+ diseases including Hantavirus (36% mortality rate), Salmonella (20% of cases from rodents), Leptospirosis (kidney/liver failure). Mice contaminate 10 times more food than they eat through urine and droppings.
Code Requirements
IMMEDIATE ACTION: Clean/sanitize all affected areas with 10% bleach solution. Discard ALL exposed food. Seal holes over 1/4 inch (mice) or 1/2 inch (rats). Remove food sources. Install bait stations. Professional extermination within 24 hours.
590.003/3-304.12-C
In-Use Utensils Between-Use Storage (C)
A rice scooper was stored in 122F stagnant water; observed tongs stored on soiled handles of ovens. Store in use utensils in cool running water or in water at or above 135F or on clean sanitized surfaces. In multiple containers in the second floor kitchen there are cups without handles used to dispense product. Use food grade scoops with handles to prevent contamination from hands to dispense foods and ingredients.
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.003. Implement proper equipment procedures. Train all staff. Document corrective actions taken.
590.004/4-501.12-C
Cutting Surfaces (C)
Blue cutting board in use in the second floor kitchen is heavily scored. Resurface or replace.
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.004. Implement proper food safety procedures. Train all staff. Document corrective actions taken.
590.004/4-601.11-C
(B) and (C) Equipment Food-Contact Surfaces Nonfood-Contact Surfaces and Utensils (C)
Per PIC cleaned and sanitized knives stored on a knife block in the second floor kitchen are stored soiled; a container containing food stored on metro shelving is heavily soiled. Heavy grease buildup on exterior surfaces of dish machine sides of cooking equipment green metro shelving fry baskets heavily encrusted in grease sinks walls floors and ceiling of second floor kitchen.
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.004. Implement proper equipment procedures. Train all staff. Document corrective actions taken.
590.006/6-303.11-C
Intensity-Lighting (C)
Light out over kitchen area and in back hallway. Scheduled to be replaced per PIC on site.
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.006. Implement proper food safety procedures. Train all staff. Document corrective actions taken.
590.006/6-501.11-C
Repairing-Premises Structures Attachments and Fixtures-Methods (C)
There were multiple tiles at the second floor kitchen entrance that are chipped or broken. Repair or replace.
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.006. Implement proper food safety procedures. Train all staff. Document corrective actions taken.
590.006/6-501.112-C
Removing Dead or Trapped Birds Insects Rodents and other Pest (C)
On multiple glue traps on first and second floor observed live and dead cockroaches trapped on glue boards. Remove trapped pests with frequency.
Why This Matters
DISEASE VECTORS: Flies carry 100+ pathogens, land on feces then food. Transfer 2 million bacteria per landing. Roaches spread 33 bacteria types, 6 parasitic worms. One roach can contaminate entire kitchen overnight. Major asthma trigger.
Code Requirements
Eliminate immediately: Kill visible pests, Find and eliminate breeding sites, Fix all screens/seal openings, Remove standing water, Clean drains weekly, Professional treatment if over 5 insects seen, Install fly lights/traps.