Inspection Report

Business Name
The Kickin' Crab
Business Address
1840 W Chandler Blvd Chandler AZ 85224
Permit Number
FD-23-00328
Permit Type
Food Establishment - Eating & Drinking
Inspection Purpose
Food Routine Inspection
Inspection Date
11/15/2023
Grade
D
Priority Violation
4
Inspection Status
Completed

Violations

Violation #: 1

Corrected Onsite: Yes

Correction Completion Date

Description: Person in Charge Present, Demonstrates Knowledge, and Performs Duties

Comments:

Priority Foundation-2-102.11(A), B) and (C)(1), (4)-(16), Pf: Demonstration; Demonstration of Knowledge.

Due to the nature of the violations noted in the report at a count of 4 Priority violations. There was no demonstration of food safety knowledge by staff during correction of violations. Thus showing the necessity of having a CFPM onsite at all times.

Correct By: Corrected At Time Of Inspection

Violation #: 8

Corrected Onsite: Yes

Correction Completion Date

Description: Hands Clean and Properly Washed

Comments:

PRIORITY VIOLATION-2-301.14, P: When to Wash. 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/4573/AMC-Toolbox---Handwashing.

Observed kitchen employee prepare raw squid rings and shrimp for fryer, staff continued task with food contact surfaces and prepared plate for service. Employee was asked to discard prepared plates, clean surfaces , and wash hands before resuming work. Discussed cross contamination via hands with shift lead at time of inspection.

Correct By: Corrected At Time Of Inspection

Violation #: 9

Corrected Onsite: Yes

Correction Completion Date

Description: No Bare Hand Contact with RTE Foods or a Pre-Approved Alternate Properly Followed

Comments:

PRIORITY VIOLATION-3-301.11, P: Preventing Contamination from Hands; Bare Hand Contact with Ready to Eat Foods. 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/4573/AMC-Toolbox---Handwashing.

While discussing when to wash violation with shift lead on the cookline. Observed Cookline employee barehand contact customer ordered crab legs for service. Shift lead immediately pulled crab legs from service and discarded. Discussed further the need to wash hands and apply gloves between tasks and maintain gloves when directly touching food items

Correct By: Corrected At Time Of Inspection

Violation #: 10

Corrected Onsite: Yes

Correction Completion Date

Description: Adequate Handwashing Sinks, Properly Supplied and Accessible

Comments:

Priority Foundation-5-205.11, Pf: Using a Handwashing Sink-Operation and Maintenance. 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/4573/AMC-Toolbox---Handwashing.

Observed kitchen staff washing knife in kitchen sink at beginning of inspection. Explained to kitchen staff that hand wash sink is for hand washing only. Later in the inspection a different kitchen employee was filling bucket of water used for cooking in hand wash sink. Both knife and bucket were taken to back for re-washing.

Correct By: Corrected At Time Of Inspection

Violation #: 15

Corrected Onsite: Yes

Correction Completion Date

Description: Food Separated and Protected

Comments:

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 raw shrimp and raw clams over cooked crawfish in cookline make drawer. Instructed kitchen staff to switch to cooked crawfish on top at time of inspection. Cooked foods must be placed above raw and then organized by cook temperature.

Correct By: Corrected At Time Of Inspection

Violation #: 21

Corrected Onsite: Yes

Correction Completion Date

Description: Proper Hot Holding Temperatures

Comments:

PRIORITY VIOLATION-3-501.16(A)(1), P: Time/Temperature Control for Safety Food, Hot Holding. 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/4614/AMC-Toolbox---Hot-Holding.

Observed spare prepared liquid butter batch containers under hot holding table holding temperature between 115-120*f degrees. Upon further investigation with cookline employees, confirmed 100% real butter. Real butter is a TCS food and must be hot held accordingly at 135*f degrees. Cookline employee reheated to 165*f at time of inspection.

Correct By: Corrected At Time Of Inspection

Comments/Details

This establishment received a(n) D Grade and had 4 Priority, 2 Priority Foundation violations on this inspection.
No County legal action will result from this inspection.
Report emailed

Core-2-102.12(A), C: Certified Food Protection Manager



Award: D,Embargo Lbs: 2,Food Manager Licenses: 0,Review Complete: CHECKED,Review Notes: QA - TH,Signer: Erika Lai

Definitions

Priority Violation
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
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. For example, 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
Minor violation that relates to general maintenance and sanitation (e.g. No sign reminding employees to wash hands).
Cutting Edge Program
All county food-related establishments can partner with Maricopa County to implement a proactive approach to reducing foodborne illness risk factors by implementing food safety systems that include policies, training, and verification processes.
Grading System The matrix below has been used to grade food inspections under the voluntary grading system starting on October 14, 2011.
Priority Foundation Violations
Number of
Violation(s)
0 1 2 3 4+
Priority
Violations
0 A B B C D
1 B B B C D
2 C C C C D
3 D D D D D
Any legal action for a pattern of non-compliance or permit suspension results in a D