Inspection Report

Business Name
The Kickin Crab

Business Address
20 S DOBSON RD MESA AZ 85202

Permit Number
FD2403796

Permit Type
Food Establishment - Eating & Drinking

Inspection Purpose
Food Routine Inspection

Inspection Date
6/3/2025

Grade
Not Participating

Priority Violation
2

Inspection Status
Completed

Violations

Violation #: 2

Description: Certified Food Protection Manager

Comments:

2-102.12(A) - Core: Certified Food Protection Manager. For a permanent fix to this violation, check out these resources on our website. https://www.maricopa.gov/5114/Food-Restaurants Addl Notes: no certified food manager on site during operation hours. please obtain a certified food manager. discussed with manager. resources on esd.maricopa.gov reviewed. Corrective Action: Correct prior to next routine inspection.

Violation #: 21

Description: Proper Hot Holding Temperatures

Comments:

PRIORITY VIOLATION-3-501.16(A)(1) - Priority: 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.

Addl Notes: at the kitchen steam table, baked corn at 106-119 deg f . steam table was overfilled. manager was informed . all removed and reheated to 165 deg f . cooked sausage at 124-128 deg f . showed pic the temperatures at the steam table. please ensure rte/tcs is kept at 135 deg f or higher. manager reheated all food pans. Corrective Action: Corrected at time of inspection.

Violation #: 23

Description: Proper Date Marking and Disposition

Comments:

PRIORITY VIOLATION-3-501.18 - Priority: Ready-To-Eat Time/Temperature Control for Safety Food, Disposition. 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/4125/Food-SafetyOperator-Resources.

Addl Notes: observed pans of cooked shrimp and cooked rice , passed discard date 6-1, inside the reach-in cooler cookline drawers. showed manager . discarded MCESD guidance document and date marking stickers reviewed. provided via email. Corrective Action: Corrected at time of inspection.

Violation #: 35

Description: Approved Thawing Methods Used

Comments:

3-501.12 - Core: Time/Temperature Control for Safety Food, Slacking Addl Notes: in the back kitchen food prep. basin, noted assorted cooked sausage link left stagnant in 80 deg f water bin. checked the food temperature , showing cooked sausage at 41-64 deg f . please do not leave frozen food in hot water. suggested thawing under running cold water or utilizing the facility walk-in coolers overnight. manager removed food. sausages at 41 deg f were placed in cooler. please monitor thawing proper practices. Corrective Action: Corrected at time of inspection.

Violation #: 41

Description: Wiping Cloths; Properly Used and Stored

Comments:

4-901.12 - Core: Wiping Cloths, Air Drying Location Addl Notes: checked sanitizer bucket in use solutions . noted at 0 ppm. manager removed . discarded. quat ammonia at 200 ppm established. also some of the wet wiping cloth were left on the food prep. stations. please store wet wiping cloth in a designated sanitizer solution. manager removed towels. Corrective Action: Corrected at time of inspection.

Comments/Details

report emailed to facility manager on duty.
Predefined Comment: No County legal action will result from this inspection.

"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.