Angry Crab Shack
Permit ID: FD-84066
Permit Type: E & D
660 W Warner Rd Tempe 85284
*PRIORITY VIOLATION is a major violation that directly contributes to increasing the risk of foodborne illness or injury.
NA means not available. See detailed inspection reports for additional information.
NA means not available. See detailed inspection reports for additional information.
Grade
Priority Violation *
Cutting Edge Participant
Not Participating
1
13
Food separated & protected
PRIORITY VIOLATION-3-302.11 (A1-2), P: Packaged and Unpackaged Food-Separation, Packaging, and Segregation; Protection From Cross Contamination. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4621/AMC-Toolbox---Cross-Contamination.
Observed two containers of raw chicken being stored over fully cooked chicken wings and cheese in far left prep fridge on cookline. Did not observe visible contamination and had PIC move items to proper storage. Food items must always be stored in a way to prevent cross contamination.
Corrected At Time Of Inspection
33
Approved thawing methods used
Core-3-501.13, C: Thawing
Observed thawed fish in ROP stating to remove from packaging prior to or upon thawing in left prep table on cookline. Had PIC remove fish from packaging. Items in ROP stating to be taken out of ROP must be done so before or upon thawing to prevent growth of bacteria.
Corrected At Time Of Inspection
41
In-use utensils: properly used
Core-3-304.12 , C: In-Use Utensils, Between-Use Storage
Observed scoops sitting in standing water at 78-81*F next to rice on prep line. Had PIC move utensils to being stored dry. Utensils must be stored dry, in running water, or in water above 135*F to prevent growth of bacteria. Recommend getting a small crockpot to maintain water above 135*F.
Corrected At Time Of Inspection
Inspection Comments
Of note: Discussed not leaving spray nozzle attached to hose at mop sink as it acts as it acts as a shut off valve which is not allowed downstream from an AVB without a testable backflow prevention device. // Discussed replacing metal lids of rice/flour containers under prep table next to dishwashing area as sides were observed starting to break and bend rendering the areas not smooth or easily cleanable. This establishment is not participating in the award program at this time and had 1 Priority, 0 Priority Foundation and 2 Core Violations on this inspection. No County legal action will result from this inspection. Report emailed to PIC.
Definitions
Priority violation is a major violation that directly contributes to increasing the risk of foodborne illness or injury.
e.g. - Food employees do not properly wash hands when required
Priority foundation violation is a minor violation that does not directly contribute to an increased risk of foodborne
illness but failure to correct this violation may lead to the occurrence of a priority violation.
e.g.- Hand washing soap and paper towels not available at hand wash sink (may lead directly to food employees not properly
washing hands when required)
Core violation is a minor violation that relates to general maintenance and sanitation.
e.g. -No sign reminding employees to wash hands
Verification Visits are inspections of establishments enrolled in the MCESD Cutting Edge Program, which requires an enhanced
food safety program and ongoing demonstration of active managerial control. Verification Visit inspections found in compliance
with Cutting Edge program requirements receive an “A” grade.
The matrix below has been used to grade food inspections under the voluntary grading system starting on October 14, 2011.
