Red Crab House receives B in Gwinnett County health inspection

1. 01

   Food separation and protection

   Item 4-1A ↗

   Observed a food employee handling raw fish with 2 pairs (double) of gloves on, then the employee took off one pair of gloves and touched a clean bowl with the other gloves. If used, single-use gloves shall be used for only one task such as working with ready-to-eat food or with raw animal food, used for no other purpose, and discarded when damaged or soiled, or when interruptions occur in the operation. (P) Corrective Actions: The food employee discarded gloves and washed hands. The clean bowl was placed with the dirty dishes to be washed, rinsed, and sanitized.

   Inspector’s full note +

   Code .04(4)(n)1

   Observed a food employee handling raw fish with 2 pairs (double) of gloves on, then the employee took off one pair of gloves and touched a clean bowl with the other gloves. If used, single-use gloves shall be used for only one task such as working with ready-to-eat food or with raw animal food, used for no other purpose, and discarded when damaged or soiled, or when interruptions occur in the operation. (P) Corrective Actions: The food employee discarded gloves and washed hands. The clean bowl was placed with the dirty dishes to be washed, rinsed, and sanitized.

   Official report · Item 4-1A ↗
   No correction or repeat marker recorded.
2. 02

   Food storage and contamination

   Item 12A ↗

   Observed 3 boxes of seafood stored on the floor in the walk-in cooler. Observed several boxes of food stored on shelves not 6" off the ground in the walk-in freezer. Food shall be protected from contamination by storing the food: 1) in a clean dry location; (C) 2) where it is not exposed to splash, dust, or other contamination; (C) and 3) at least 6 inches (15 cm) above the floor. (C) Corrective Actions: The boxes that were stored on the floor and on the storage shelf were moved to be 6" off the ground.

   Inspector’s full note +

   Code .04(4)(q)

   Observed 3 boxes of seafood stored on the floor in the walk-in cooler. Observed several boxes of food stored on shelves not 6" off the ground in the walk-in freezer. Food shall be protected from contamination by storing the food: 1) in a clean dry location; (C) 2) where it is not exposed to splash, dust, or other contamination; (C) and 3) at least 6 inches (15 cm) above the floor. (C) Corrective Actions: The boxes that were stored on the floor and on the storage shelf were moved to be 6" off the ground.

   Official report · Item 12A ↗
   No correction or repeat marker recorded.
3. 03

   Utensil storage

   Item 14A ↗

   Observed utensils stored in room-temperature water. Observed various dry foods (sugar, seasonings, etc.) with the scoop handles inside the food products. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: 1. in the food with their handles above the top of the food and the container; 2. In food that is not time / temperature control for safety food with their handles above the top of the food within containers or equipment that can be closed; 3. On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and…

   Inspector’s full note +

   Code .04(4)(k)

   Observed utensils stored in room-temperature water. Observed various dry foods (sugar, seasonings, etc.) with the scoop handles inside the food products. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: 1. in the food with their handles above the top of the food and the container; 2. In food that is not time / temperature control for safety food with their handles above the top of the food within containers or equipment that can be closed; 3. On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized at a frequency; 4. in running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes; 5. in a clean, dry container; or 6. in a container of water if the water is maintained at a temperature of at least 135°F (57°C) and the container is cleaned at the required frequency. (C) Corrective Actions: The scoop handles were removed, and the water was discarded.

   Official report · Item 14A ↗
   No correction or repeat marker recorded.
4. 04

   Facility maintenance and cleanliness

   Item 17C ↗

   Observed a substantial buildup of dust on the outside of the ventilation hood storing the fire equipment over the fish seasoning. All physical facilities shall be maintained in good repair and shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. (C)

   Inspector’s full note +

   Code .07(5)(a),(b)1,2,3

   Observed a substantial buildup of dust on the outside of the ventilation hood storing the fire equipment over the fish seasoning. All physical facilities shall be maintained in good repair and shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. (C)

   Official report · Item 17C ↗
   No correction or repeat marker recorded.
5. 05

   Ventilation and lighting

   Item 17D ↗

   Observed employee foods stored above restaurant foods in the walk-in cooler and freezer, and observed an employee's book bag and cups stored with dry foods on the storage racks. Areas designated for employees to eat, drink, and use tobacco shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination. (C) Corrective Actions: All employees' belongings were separated from restaurant food and placed on the bottom shelves.

   Inspector’s full note +

   Code .07(4)(b)

   Observed employee foods stored above restaurant foods in the walk-in cooler and freezer, and observed an employee's book bag and cups stored with dry foods on the storage racks. Areas designated for employees to eat, drink, and use tobacco shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination. (C) Corrective Actions: All employees' belongings were separated from restaurant food and placed on the bottom shelves.

   Official report · Item 17D ↗
   No correction or repeat marker recorded.
6. 06

   Pest control

   Item 18 ↗

   Observed the back doors open at the beginning of the inspection, and both screen doors are not tightly fitted. Outer openings of a food service establishment shall be protected against the entry of insects and rodents by: 1) filling or closing holes and other gaps along floors, walls, and ceilings; (C) 2) closed, tight-fitting windows; (C) and 3) solid self-closing, tight-fitting doors. (C) Corrective Actions: Both doors were closed.

   Inspector’s full note +

   Code .07(2)(m)

   Observed the back doors open at the beginning of the inspection, and both screen doors are not tightly fitted. Outer openings of a food service establishment shall be protected against the entry of insects and rodents by: 1) filling or closing holes and other gaps along floors, walls, and ceilings; (C) 2) closed, tight-fitting windows; (C) and 3) solid self-closing, tight-fitting doors. (C) Corrective Actions: Both doors were closed.

   Official report · Item 18 ↗
   No correction or repeat marker recorded.

Correction and repeat labels quote the report. An absent label leaves correction status unknown; a deadline does not confirm a correction.