Inspection Report

Business Name
Angry Crab Surprise

Business Address
11340 W BELL RD SURPRISE AZ 85378

Permit Number
FD-74816

Permit Type
Food Establishment - Eating & Drinking

Inspection Purpose
Re-Inspection

Inspection Date
7/10/2024

Grade
R

Priority Violation
1

Inspection Status
Re-Inspection Completed

Violations

Violation #: 14

Description: Required Records Available: Shellstock Tags, Parasite Destruction

Comments:

3-203.12 - Priority Foundation: Shellstock, Maintaining Identification. 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/4619/AMC-Toolbox---Approved-Source. Addl Notes: Observed shucked shellstock in walk in cooler, in 4 trays, one had a shellstock tag attached to it. When asked to produce shellstock tags, PIC produced a tupperware container filled with mixed shellstock tags. Last marked sold in the container was marked as 6/30. 5 shell stock tags were missing dates for last sold, PIC could not determine which shellstock tag belonged to which tray. Educated PIC that shellstock tags must be kept with shellstock until sold, dated with final sale date, and maintained in chronological order for 90 days onsite. Second consecutive violation. Corrected at time of inspection.

Violation #: 22

Description: Proper Cold Holding Temperatures

Comments:

PRIORITY VIOLATION-3-501.16(A)(2) and (B) - Priority: Time/Temperature Control for Safety Food, Cold 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/4576/AMC-Toolbox---Cold-Holding.

Addl Notes: Observed a walk-in refrigeration unit with a high ambient temperature, TCS food internal temperature taken with internal probe thermometer. Internal temperature of TCS foods taken include: Cut Lettuce, Sausage Links, Sliced Cheeses, Shredded Cheeses, Dairy, cooked potatoes, oysters, catfish, cod, raw chicken wings, raw burgers, cut leafy greens, homemade coleslaw, buttermilk ranch, and par-cooked chicken wings. Per PIC all TCS foods have been in the unit for at least 24hrs with internal temperatures ranging from 48*F-51*F. Instructed PIC to remove all non-TCS foods to alternative walk-in refrigeration unit. All TCS foods improperly cold held were discarded by PIC at time of inspection. Second consecutive violation. Corrected at time of inspection.

Comments/Details

No County legal action will result from this inspection.
Upon re-inspection, all violations due for correction have been corrected. Walk-in refrigeration unit held ambient temperature of 35.1*F taken with min/max thermometer.

"A" for Food Safety

Through our grading system, Maricopa County Environmental Services Department provides at-a-glance indications of how food establishments perform during food safety inspections. This system is designed to grade food establishments in terms of food safety requirements and provide recognition to those who choose to participate.

How does it work?

The issuance of grade cards to food establishments is based on voluntary participation. The person in charge, who is present during the inspection, will be asked whether they would like to participate in the Grading System. This will be decided prior to each inspection. If an establishment does not participate in the Grading System, Not Participating or NP will appear on the inspection report, and the inspection will still occur. If an establishment does participate, a grade of A, B, C, or D will be determined at the conclusion of the inspection using the Grading System chart below. Participating establishments will then be provided with a grade card that can be posted in the establishment. The status of the establishment’s grade will also appear on the Restaurant Ratings page of the department’s website.

How can I determine the grade?

The Grading System chart can be used to determine grades earned for establishments that do not participate. Grades are determined by the number of Priority and Priority Foundation violations received at the time of inspection. Violation types are defined in general terms below.

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. Partners enrolled in the Cutting Edge Program receive an A+ when an A is earned.

Grading System The matrix below is used to grade food inspections under the voluntary grading system.
Violation Category	Grade A	Grade B	Grade B	Grade B	Grade B	Grade B	Grade B	Grade B	Grade C	Grade C	Grade C	Grade C	Grade C	Grade C	Grade D	Grade D
Priority	0	0	0	0	0	1	1	1	0	1	1	2	2	2	more than 2	more than 3
Priority Foundation	0	1	2	3	4	0	1	2	5	3	4	0	1	2	more than 3	more than 0

Any legal action for a pattern of non-compliance or permit suspension results in a D.