Red Crab House

6 findings recorded on Sep 9, 2026.

1. Inspector observationItem 4-1A ↗

   Food separation and protection

   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

   Inspection item: Inspection item 4-1A

   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 ↗

   Correction status not recorded

2. Inspector observationItem 12A ↗

   Food storage and contamination

   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

   Inspection item: Inspection item 12A

   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 ↗

   Correction status not recorded

3. Inspector observationItem 14A ↗

   Utensil storage

   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

   Inspection item: Inspection item 14A

   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 ↗

   Correction status not recorded

Correction status comes from the dated report. Later changes may not be recorded here.