Crabby Jacks Improves its Sanitary Rating

No Violations Were Observed

Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).

Critical - Observed food with mold-like growth, flour by 3 compartment sink, 2 50 lb bags and approx. 20 lbs in cambro with approx. 4 inches of a moldlike substance on bottom of container.

Critical - Shellstock tags not maintained in chronological order correlated to the date or dates during which the shellstock were sold or served.

Critical - Working containers of food removed from original container not identified by common name, oil on cookline.Repeat Violation.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit, heavy cream 67 degrees.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit, eggs 74 degrees and batter 83 degrees on cookline.Repeat Violation.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit shrimp 64 degrees in reach in cooler. Employee volutarily discarded.

Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures, 4 drawer reach in cooler by disharea. This violation must be corrected by : 08/12/11.

Critical - Observed potentially hazardous food thawed in standing water catfish and turkey.Repeat Violation.

Critical - Food not stored in a clean/dry location, roof pouring water into kitchen by 3 compartment sink where four and rice is stored.

Critical - Observed uncovered food in holding unit/dry storage area walk in freezer, crablegs.

Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food rice in walk in cooler. Repeat Violation.

In-use utensil for nonpotentially hazardous food not stored in a clean, protected location, on top of ice machine covered in dust.

Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit by 3 compartment sink.

Observed equipment in poor repair, reach in freezer lid, at end of cookline.

Observed equipment in poor repair, reach in cooler on cookline not operational however no food in cooler at time of inspection.

Observed cutting board grooved/pitted and no longer cleanable reach in by disharea.

Observed nonfood-grade containers used for food storage, garden sprayer holding oil on cookline.Repeat Violation.

Shelves attached to walls in walk-ins not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable, rusty.

Critical - Observed buildup of slime in the interior of ice machine black build in both ice machines outside.Repeat Violation.

Critical - Observed soil buildup inside ice bin, waitstation. Repeat Violation.

Critical - Observed buildup of rust like material on racks in the reach-in cooler, throughout establishment.

Observed build-up of food debris, dust or dirt on nonfood-contact surface walk in cooler freezer and cooler doors.

Critical - Observed handwash sink used for purposes other than handwashing dumping at all 3 bars. Repeat Violation.

Critical - No handwashing sign provided at a handsink used by food employees mensroom.

Critical - No handwashing sign provided at a handsink used by food employees, all 3 bars. Repeat Violation.

Critical - Hand wash sink lacking proper hand drying provisions, kitchen cookline.

Critical - Observed objectionable odors in bathroom, strong sewage like smell.

Floors not maintained smooth and durable by backdoor tiles missing.

Floors not constructed easily cleanable, cookline under fryers pooled with grease and water. Repeat Violation.

Observed hole in wall, behind prep table by bag in a box.Repeat Violation.

Observed attached equipment soiled with accumulated dust, ac vent.Repeat Violation.

Observed hole in ceiling above dishmachine.Repeat Violation.

Observed ceiling in disrepair, tiles sagging from wait of water, roof leak. Operater states he is in litigation with the landlord over the current condition of the roof. Case # cace11-003362 (14).

Observed ceiling in disrepair, ceiling leaking in ladiesroom.

Critical - Observed unlabeled spray bottle, on waitstation.

Carbon dioxide/helium tanks not adequately secured in front of ice machine.Repeat Violation.

Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).

Critical - Establishment not maintaining shellstock tags for 90 days.

Critical - Working containers of food removed from original container not identified by common name, oil in sprayer.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit, eggs used for batter. Corrected On Site. Employee volutarily discarded. Repeat Violation.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit, potatoes, oysters, fish dip and deli meat. Repeat Violation.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit, swai. Repeat Violation.Management volutarily discarded.

Critical - Observed food being cooled by nonapproved method, tightly covered, rice. Repeat Violation.

Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours, clam chowder and gumbo. Corrected On Site.Management volutarily discarded. Repeat Violation.

Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures, reach in cooler with drawers. Operater must remove all potentially hazardous food from cooler and not use until it is maintaining 41 degrees or below.

Critical - Observed potentially hazardous food thawed at room temperature, shrimp. Corrected On Site.

Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation raw beef over raw dolphin in reach in cooler on cookline. Repeat Violation.

Critical - Observed raw animal food stored over cooked food, raw chicken over crab in walk in freezer.

Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food, rice in walk in cooler.

Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils, cookline.

Observed employee with no hair restraint, cook.

Observed a nonfood-grade basting brush used in food.Repeat Violation.

Observed nonfood-grade containers used for food storage, oil sprayer.

Observed reach-in cooler gasket torn/in disrepair, cookline. Repeat Violation.

Critical - Observed interior of microwave soiled. Repeat Violation.

Critical - Observed buildup of slime in the interior of ice machine, two outside. Repeat Violation.

Critical - Observed soil buildup inside ice bin, waitstation. Repeat Violation.

Critical - Observed buildup of slime on soda dispensing nozzles bar #3.

Critical - Observed buildup of slime on soda dispensing nozzles bar #2.

Critical - Observed buildup of slime on soda dispensing nozzles bar#3.

Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits, cookline.Repeat Violation.

Critical - Observed interior of reach-in cooler soiled with accumulation of food residue by fryers.Repeat Violation.

Observed build-up of food debris, dust or dirt on nonfood-contact surface, microwave. Repeat Violation.

Observed build-up of food debris, dust or dirt on nonfood-contact surface gaskets, reach in cooler.

Observed leaking pipe at plumbing fixture, by water heater.

Waste line missing at soda gun holster, several throughout premises. Repeat Violation.

Critical - Vacuum breaker mising at hose bibb, backdoor. Repeat Violation.

Critical - Observed handwash sink used for purposes other than handwashing, storing dishes. Repeat Violation.

Critical - Observed handwash sink used for purposes other than handwashing, dumping at bar # 3.

Critical - Observed handwash sink used for purposes other than handwashing, dumping bar#2.

Critical - Observed handwash sink used for purposes other than handwashing, dumping bar#3.

Critical - No handwashing sign provided at a handsink used by food employees bar#2.

Critical - No handwashing sign provided at a handsink used by food employees bar #3.

Critical - Hand wash sink lacking proper hand drying provisions, kitchen . Repeat Violation. Repeat Violation.

Critical - Hand wash sink lacking proper hand drying provisions, bar# 3. Repeat Violation.

Critical - Hand wash sink lacking proper hand drying provisions bar#2. Repeat Violation.

Critical - Hand wash sink lacking proper hand drying provisions bar#3. Repeat Violation.

Critical - Handwashing cleanser lacking at handwashing lavatory, kitchen. Repeat Violation.

Critical - Handwashing cleanser lacking at handwashing lavatory, disharea. Repeat Violation.

Critical - Handwashing cleanser lacking at handwashing lavatory, bar#3. Repeat Violation.

Critical - Handwashing cleanser lacking at handwashing lavatory bar #2. Repeat Violation.

Critical - Handwashing cleanser lacking at handwashing lavatory bar#3. Repeat Violation.

Floors not maintained smooth and durable, cookline. Repeat Violation.

Observed floor area(s) covered with standing water, cookline.

Observed wall soiled with accumulated black debris in dishwashing area.

Observed attached equipment soiled with accumulated dust ac vents.

Observed hole in ceiling several throughout kitchen, missing tiles.Repeat Violation.

Carbon dioxide/helium tanks not adequately secured.

Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice). CHICKEN WINGS. Repeat Violation.

Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. HALF & HALF.Repeat Violation.

Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. HEAVY CREAM.Repeat Violation.

Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. CHICKEN WINGS.Repeat Violation.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. CHICKEN WINGS. Repeat Violation.

Critical - Observed food being cooled by nonapproved method. ROOM TEMPERATURE.

Critical - Observed food being cooled by nonapproved method. 10" DEEP PLASTIC TUB IN WALK IN COOLER.

Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. 47 degrees after 24 HOURS: CHICKEN WINGS. Corrected On Site.

Critical - No thermometer provided to measure temperature of food product. Corrected On Site.

Critical - Observed potentially hazardous food thawed in standing water. CHICKEN BREASTS.

Critical - Observed food stored in ice used for drinks. BEVERAGE BOTTLE.

Critical - Observed raw animal food stored over ready-to-eat food. RAW GROUND BEEF ABOVE SOUP IN WALK IN COOLER.Repeat Violation.

Critical - Observed uncovered food in holding unit/dry storage area. SOUP IN WALK IN FREEZER.

In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. TONGS ON COOK LINE.

In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. ICE SCOOP.

Critical - Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. CUTTING MUSHROOMS. Corrected On Site.

Observed employee with no beard guard/restraint.Repeat Violation.

Observed equipment in poor repair. LINE REACH IN COOLER DOOR.

Observed gaskets/seals on cold holding unit in poor repair. LINE COOLER.

Shelves in walk-in not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. RUSTED & PITTED, REPLACE.Repeat Violation.

Observed nonfood-contact equipment in poor repair WALK IN COOLER DOOR. OBSERVED SHARDS OF METAL.Repeat Violation.

Observed hood filters installed horizontally, rather than vertically. For reporting purposes only.

Critical - Observed buildup of slime in the interior of ice machine.Repeat Violation.

Observed residue build-up on nonfood-contact surface. WALK IN COOLER SHELVES ENCRUSTED WITH DECOMPOSING FOOD RESIDUE.Repeat Violation.

Observed residue build-up on nonfood-contact surface. ON ALL EQUIPMENT HANDLES.

Cleaned and sanitized equipment, utensils, linens or single-service not properly stored. SPOONS & FORKS STORED "BISINESS END" UP IN ALLEY.

Critical - Hot water not provided/shut off at employee hand wash sink. IN ALLEY.

Waste line missing at soda gun holster. AT BAR.Repeat Violation.

Critical - Vacuum breaker mising at hose bibb. REAR DOOR.

Critical - Observed spray hose at dish sink lower than flood rim of sink.

Critical - Observed handwash sink used for purposes other than handwashing. GLASS STORAGE: DISH AREA.

Critical - Observed handwash sink used for purposes other than handwashing. AT BAR: DUMP SINK.

Critical - Hand wash sink lacking proper hand drying provisions. AT BAR.

Critical - Handwashing cleanser lacking at handwashing lavatory. AT BAR.

Critical - Outer openings of establishment cannot be properly sealed when not in operation. OBSERVED "GNAW MARKS" NORTH & SOUTH BOTTOM OF KITCHEN DOORRepeat Violation.

Floors not maintained smooth and durable. IN WALK IN COOLER.

Ceiling tile missing. THROUGHOUT KITCHEN.Repeat Violation.

Observed ceiling in disrepair. THROUGHOUT KITCHEN.Repeat Violation.

Critical - Food Service Manager not certified after 30 days of employment. ED.

Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.

Critical - Establishment not maintaining shellstock tags for 90 days. This violation must be corrected by : 7-28-09.

Floors not maintained smooth and durable.

Critical - Manager lacking proof of Food Manager Certification. This violation must be corrected by : 7-28-09.

Critical - No handwashing sign provided at a handsink used by food employees.

Critical - No oyster warning sign with required language provided. This violation must be corrected by : 7-28-09.

Critical - No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. Pro This violation must be corrected by : 7-28-09.

Observed a nonfood-grade basting brush used in food.

Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.

Observed attached equipment soiled with accumulated dust. observed fan guards dusty in walkin cooler

Critical - Observed buildup of slime in the interior of ice machine.

Critical - Observed buildup of soiled material on racks in the reach-in cooler.

Observed ceiling in disrepair.

Observed cutting board grooved/pitted and no longer cleanable.

Observed employee with no hair restraint.

Critical - Observed encrusted material on can opener.

Critical - Observed food stored on floor.

Observed gaskets/seals on cold holding unit in poor repair.

Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.

Critical - Observed live flies in female restroom.This violation must be corrected by : 5-29-09.

Critical - Observed raw animal food stored over ready-to-eat food.

Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation.

Observed single-service articles handled, displayed, or dispensed in a manner that allows for contamination.

Critical - Observed soiled reach-in cooler gaskets.

Critical - Observed unlabeled spray bottle.

Observed wall soiled with accumulated black debris in dishwashing area.

Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.

Wet wiping cloth not stored in sanitizing solution between uses.

Critical - Working containers of food removed from original container not identified by common name.

No Violations Were Observed

Floors not maintained smooth and durable.

Hood filters are not tight-fitting and firmly held in place - leaving open spaces. For reporting purposes only.

Light not functioning.

Observed a nonfood-grade basting brush used in food.

Critical - Observed buildup of slime in the interior of ice machine.

Observed cutting board grooved/pitted and no longer cleanable.

Critical - Observed encrusted material on can opener.

Critical - Observed encrusted, soiled material on slicer.

Observed grease accumulated under cooking equipment.

Observed nonfood-contact equipment in poor repair observed walkin cooler

Observed nonfood-grade containers used for food storage.

Observed old labels stuck to food containers after cleaning.

Critical - Observed raw animal food stored over ready-to-eat food. observed in walkin cooler

Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. observed in reachin cooler. Corrected On Site.

Critical - Observed sewage backing up through floor drains of establishment. observed in rear kitchen area at warewash areaCorrected On Site.

Critical - Observed small flying insects in bar area. observed excessive flies in bar areaThis violation must be corrected by : 3-13-09.

Critical - Observed soiled reach-in cooler gaskets.

Critical - Observed toxic item stored by food. Corrected On Site.

Critical - Observed unlabeled spray bottle.

Observed walk-in cooler gasket torn/in disrepair.

Observed wall soiled with accumulated food debris.

Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.

Critical - Working containers of food removed from original container not identified by common name.

Critical - At the end of each period of operation, all foods and supplies shall be stored in the theme park's commissary or at an approved fixed food service establishment within the park.

Clean EQUIPMENT and UTENSILS shall be stored as specified under Paragraph (A) of this section and shall be stored: (1) In a self-draining position that allows air drying; and (2) Covered or inverted.

Critical - Cleaning Procedure. FOOD EMPLOYEES shall clean their hands and exposed portions of their arms with a cleaning compound in a lavatory that is equipped as specified under Paragraph 5-202.12 by vigorously rubbing together the surfaces of their lathered hands and arms for at least 20 seconds and thoroughly rinsing with clean water. EMPLOYEES shall pay particular attention to the areas underneath the fingernails and between the fingers.

Critical - Conditions of Use. POISONOUS OR TOXIC MATERIALS shall be: (A) Used according to: (1) LAW and this Code, (2) manufacturer's use directions included in labeling, and, for a pesticide, manufacturer's label instructions that state that use is allowed in a FOOD ESTABLISHMENT, (3) The conditions of certification, if certification is required, for use of the pest control materials, and (4) Additional conditions that may be established by the REGULATORY AUTHORITY; and (B) Applied so that: (1) A HAZARD to EMPLOYEES or other PERSONS is not constituted; and (2) Contamination including toxic residues due to drip, drain, fog, splash or spray on FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE- SERVICE and SINGLE-USE ARTICLES is prevented, and for a restricted-use pesticide, this is achieved by: (a) Removing the items; (b) Covering the items with impermeable covers; or (c) Taking other appropriate preventive actions, and (d) Cleaning and SANITIZING EQUIPMENT and UTENSILS after the application. (C) A RESTRICTED-USE PESTICIDE shall be applied only by an applicator certified as defined in 7 USC 136(e) Certified Applicator, of the Federal Insecticide, Fungicide and Rodenticide Act, or a PERSON under the direct supervision of a certified applicator.

Equipment location -- Vending machines, ovens and other equipment shall be located in a room, area or space which is maintained in a clean condition and which is protected from overhead leakage from drains, piping and other sources.

Critical - Except when washing fruits and vegetables as specified under Section 3-302.15 or when otherwise approved, FOOD EMPLOYEES may not contact exposed, READY-TO-EAT FOOD with their bare hands and shall use suitable UTENSILS such as deli tissue, spatulas, tongs, SINGLE-USE gloves or dispensing EQUIPMENT.

Critical - Except when washing fruits and vegetables as specified under Section 3-302.15 or when otherwise approved, FOOD EMPLOYEES may not contact exposed, READY-TO-EAT FOOD with their bare hands and shall use suitable UTENSILS such as deli tissue, spatulas, tongs, SINGLE-USE gloves or dispensing EQUIPMENT.

Exposed utility service lines and pipes shall be installed so they do not obstruct or prevent cleaning of the floors.

Critical - FOOD Storage Containers, Identified with Common Name of FOOD. Working containers holding FOOD or FOOD ingredients that are removed from their original PACKAGES for use in the FOOD ESTABLISHMENT, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be identified with the common name of the FOOD except that containers holding FOOD that can be readily and unmistakably recognized such as dry pasta need not be identified.

Critical - Handwashing Facilities. Minimum Number. (A) At least 1 handwashing lavatory, a number of handwashing lavatories necessary for their convenient use by EMPLOYEES in areas specified under Section 5-204.11, and not fewer than the number of handwashing lavatories required by LAW shall be provided.

Hose, Construction and Identification. A hose used for conveying DRINKING WATER from a water tank shall be: (A) Safe; (B) Durable, CORROSION-RESISTANT, and nonabsorbent; (C) Resistant to pitting, chipping, crazing, scratching, scoring, distortion, and decomposition; (D) Finished with a SMOOTH interior surface; and (E) Clearly and durably identified as to its use if not permanently attached.

Critical - Please see inspection report for more details.

Critical - Please see inspection report for more details.

Critical - Please see inspection report for more details.

Critical - Please see inspection report for more details.

Please see inspection report for more details.

Please see inspection report for more details.

Please see inspection report for more details.

Please see inspection report for more details.

Critical - Please see inspection report for more details.

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Critical - Please see inspection report for more details.

Critical - Please see inspection report for more details.

Critical - Please see inspection report for more details.

Critical - Please see inspection report for more details.

Please see inspection report for more details.

Please see inspection report for more details.

Please see inspection report for more details.

Critical - Please see inspection report for more details.

Critical - Please see inspection report for more details.

Critical - Prohibiting Animals. (A) Except as specified in (B) and (C) of this section, live animals may not be allowed on the PREMISES of a FOOD ESTABLISHMENT. (B) Live animals may be allowed in the following situations if the contamination of FOOD; clean EQUIPMENT, UTENSILS, and LINENS; and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES cannot result: (1) Edible FISH or decorative FISH in aquariums, SHELLFISH or crustacea on ice or under refrigeration, and SHELLFISH and crustacea in display tank systems; (2) Patrol dogs accompanying police or security officers in offices and dining, sales, and storage areas, and sentry dogs running loose in outside fenced areas; (3) In areas that are not used for FOOD preparation and that are usually open for customers, such as dining and sales areas, SERVICE ANIMALS that are controlled by the disabled EMPLOYEE or PERSON, if a health or safety HAZARD will not result from the presence or activities of the SERVICE ANIMAL;

Critical - Prohibiting Animals. (A) Except as specified in (B) and (C) of this section, live animals may not be allowed on the PREMISES of a FOOD ESTABLISHMENT. (B) Live animals may be allowed in the following situations if the contamination of FOOD; clean EQUIPMENT, UTENSILS, and LINENS; and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES cannot result: (1) Edible FISH or decorative FISH in aquariums, SHELLFISH or crustacea on ice or under refrigeration, and SHELLFISH and crustacea in display tank systems; (2) Patrol dogs accompanying police or security officers in offices and dining, sales, and storage areas, and sentry dogs running loose in outside fenced areas; (3) In areas that are not used for FOOD preparation and that are usually open for customers, such as dining and sales areas, SERVICE ANIMALS that are controlled by the disabled EMPLOYEE or PERSON, if a health or safety HAZARD will not result from the presence or activities of the SERVICE ANIMAL;

Critical - Storage or Display of FOOD in Contact with Water or Ice. (A) PACKAGED FOOD may not be stored in direct contact with ice or water if the FOOD is subject to the entry of water because of the nature of its PACKAGING, wrapping, or container or its positioning in the ice or water. (B) Except as specified in Paragraphs (C) and (D) of this section, unPACKAGED FOOD may not be stored in direct contact with undrained ice. (C) Whole, raw fruits or vegetables; cut, raw vegetables such as celery or carrot sticks or cut potatoes; and tofu may be immersed in ice or water. (D) Raw chicken and raw FISH that are received immersed in ice in shipping containers may remain in that condition while in storage awaiting preparation, display, service, or sale.

Critical - The PERSON IN CHARGE shall ensure that: (B) PERSONS unnecessary to the FOOD ESTABLISHMENT operation are not allowed in the FOOD preparation, FOOD storage, or WAREWASHING areas, except that brief visits and tours may be authorized by the PERSON IN CHARGE if steps are taken to ensure that exposed FOOD; clean EQUIPMENT, UTENSILS, and LINENS; and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES are protected from contamination;

Critical - [LP] Containers shall be mounted securely on the vehicle or within the enclosing recess or cabinet and shall be located in accordance with the following: (b) Fuel containers shall be mounted to prevent jarring loose and slipping or rotating, and the fastenings shall be designed and constructed to withstand, without permanent visible deformation, static loading in any direction equal to four times the weight of the container filled with fuel. (c) Where containers are mounted within a vehicle housing, the securing of the housing to the vehicle shall comply with this provision. Any removable portions of the housing or cabinet shall be secured while in transit. (d) All container valves, appurtenances, and connections shall be protected to prevent damage from accidental contacts with stationary objects, from loose objects, stones, mud, or ice thrown up from the ground or floor, and from damage due to overturn or similar vehicular accident.

Critical - At the end of each period of operation, all foods and supplies shall be stored in the theme park's commissary or at an approved fixed food service establishment within the park.

Clean EQUIPMENT and UTENSILS shall be stored as specified under Paragraph (A) of this section and shall be stored: (1) In a self-draining position that allows air drying; and (2) Covered or inverted.

Critical - Cleaning Procedure. FOOD EMPLOYEES shall clean their hands and exposed portions of their arms with a cleaning compound in a lavatory that is equipped as specified under Paragraph 5-202.12 by vigorously rubbing together the surfaces of their lathered hands and arms for at least 20 seconds and thoroughly rinsing with clean water. EMPLOYEES shall pay particular attention to the areas underneath the fingernails and between the fingers.

Critical - Conditions of Use. POISONOUS OR TOXIC MATERIALS shall be: (A) Used according to: (1) LAW and this Code, (2) manufacturer's use directions included in labeling, and, for a pesticide, manufacturer's label instructions that state that use is allowed in a FOOD ESTABLISHMENT, (3) The conditions of certification, if certification is required, for use of the pest control materials, and (4) Additional conditions that may be established by the REGULATORY AUTHORITY; and (B) Applied so that: (1) A HAZARD to EMPLOYEES or other PERSONS is not constituted; and (2) Contamination including toxic residues due to drip, drain, fog, splash or spray on FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE- SERVICE and SINGLE-USE ARTICLES is prevented, and for a restricted-use pesticide, this is achieved by: (a) Removing the items; (b) Covering the items with impermeable covers; or (c) Taking other appropriate preventive actions, and (d) Cleaning and SANITIZING EQUIPMENT and UTENSILS after the application. (C) A RESTRICTED-USE PESTICIDE shall be applied only by an applicator certified as defined in 7 USC 136(e) Certified Applicator, of the Federal Insecticide, Fungicide and Rodenticide Act, or a PERSON under the direct supervision of a certified applicator.

Equipment location -- Vending machines, ovens and other equipment shall be located in a room, area or space which is maintained in a clean condition and which is protected from overhead leakage from drains, piping and other sources.

Critical - Except when washing fruits and vegetables as specified under Section 3-302.15 or when otherwise approved, FOOD EMPLOYEES may not contact exposed, READY-TO-EAT FOOD with their bare hands and shall use suitable UTENSILS such as deli tissue, spatulas, tongs, SINGLE-USE gloves or dispensing EQUIPMENT.

Critical - Except when washing fruits and vegetables as specified under Section 3-302.15 or when otherwise approved, FOOD EMPLOYEES may not contact exposed, READY-TO-EAT FOOD with their bare hands and shall use suitable UTENSILS such as deli tissue, spatulas, tongs, SINGLE-USE gloves or dispensing EQUIPMENT.

Exposed utility service lines and pipes shall be installed so they do not obstruct or prevent cleaning of the floors.

Critical - FOOD Storage Containers, Identified with Common Name of FOOD. Working containers holding FOOD or FOOD ingredients that are removed from their original PACKAGES for use in the FOOD ESTABLISHMENT, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be identified with the common name of the FOOD except that containers holding FOOD that can be readily and unmistakably recognized such as dry pasta need not be identified.

Critical - Handwashing Facilities. Minimum Number. (A) At least 1 handwashing lavatory, a number of handwashing lavatories necessary for their convenient use by EMPLOYEES in areas specified under Section 5-204.11, and not fewer than the number of handwashing lavatories required by LAW shall be provided.

Hose, Construction and Identification. A hose used for conveying DRINKING WATER from a water tank shall be: (A) Safe; (B) Durable, CORROSION-RESISTANT, and nonabsorbent; (C) Resistant to pitting, chipping, crazing, scratching, scoring, distortion, and decomposition; (D) Finished with a SMOOTH interior surface; and (E) Clearly and durably identified as to its use if not permanently attached.

Critical - Please see inspection report for more details.

Please see inspection report for more details.

Please see inspection report for more details.

Critical - Please see inspection report for more details.

Critical - Please see inspection report for more details.

Critical - Please see inspection report for more details.

Critical - Please see inspection report for more details.

Critical - Please see inspection report for more details.

Critical - Please see inspection report for more details.

Please see inspection report for more details.

Please see inspection report for more details.

Critical - Please see inspection report for more details.

Critical - Please see inspection report for more details.

Critical - Please see inspection report for more details.

Critical - Please see inspection report for more details.

Critical - Please see inspection report for more details.

Please see inspection report for more details.

Please see inspection report for more details.

Please see inspection report for more details.

Please see inspection report for more details.

Critical - Prohibiting Animals. (A) Except as specified in (B) and (C) of this section, live animals may not be allowed on the PREMISES of a FOOD ESTABLISHMENT. (B) Live animals may be allowed in the following situations if the contamination of FOOD; clean EQUIPMENT, UTENSILS, and LINENS; and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES cannot result: (1) Edible FISH or decorative FISH in aquariums, SHELLFISH or crustacea on ice or under refrigeration, and SHELLFISH and crustacea in display tank systems; (2) Patrol dogs accompanying police or security officers in offices and dining, sales, and storage areas, and sentry dogs running loose in outside fenced areas; (3) In areas that are not used for FOOD preparation and that are usually open for customers, such as dining and sales areas, SERVICE ANIMALS that are controlled by the disabled EMPLOYEE or PERSON, if a health or safety HAZARD will not result from the presence or activities of the SERVICE ANIMAL;

Critical - Prohibiting Animals. (A) Except as specified in (B) and (C) of this section, live animals may not be allowed on the PREMISES of a FOOD ESTABLISHMENT. (B) Live animals may be allowed in the following situations if the contamination of FOOD; clean EQUIPMENT, UTENSILS, and LINENS; and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES cannot result: (1) Edible FISH or decorative FISH in aquariums, SHELLFISH or crustacea on ice or under refrigeration, and SHELLFISH and crustacea in display tank systems; (2) Patrol dogs accompanying police or security officers in offices and dining, sales, and storage areas, and sentry dogs running loose in outside fenced areas; (3) In areas that are not used for FOOD preparation and that are usually open for customers, such as dining and sales areas, SERVICE ANIMALS that are controlled by the disabled EMPLOYEE or PERSON, if a health or safety HAZARD will not result from the presence or activities of the SERVICE ANIMAL;

Critical - Storage or Display of FOOD in Contact with Water or Ice. (A) PACKAGED FOOD may not be stored in direct contact with ice or water if the FOOD is subject to the entry of water because of the nature of its PACKAGING, wrapping, or container or its positioning in the ice or water. (B) Except as specified in Paragraphs (C) and (D) of this section, unPACKAGED FOOD may not be stored in direct contact with undrained ice. (C) Whole, raw fruits or vegetables; cut, raw vegetables such as celery or carrot sticks or cut potatoes; and tofu may be immersed in ice or water. (D) Raw chicken and raw FISH that are received immersed in ice in shipping containers may remain in that condition while in storage awaiting preparation, display, service, or sale.

Critical - The PERSON IN CHARGE shall ensure that: (B) PERSONS unnecessary to the FOOD ESTABLISHMENT operation are not allowed in the FOOD preparation, FOOD storage, or WAREWASHING areas, except that brief visits and tours may be authorized by the PERSON IN CHARGE if steps are taken to ensure that exposed FOOD; clean EQUIPMENT, UTENSILS, and LINENS; and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES are protected from contamination;

Critical - [LP] Containers shall be mounted securely on the vehicle or within the enclosing recess or cabinet and shall be located in accordance with the following: (b) Fuel containers shall be mounted to prevent jarring loose and slipping or rotating, and the fastenings shall be designed and constructed to withstand, without permanent visible deformation, static loading in any direction equal to four times the weight of the container filled with fuel. (c) Where containers are mounted within a vehicle housing, the securing of the housing to the vehicle shall comply with this provision. Any removable portions of the housing or cabinet shall be secured while in transit. (d) All container valves, appurtenances, and connections shall be protected to prevent damage from accidental contacts with stationary objects, from loose objects, stones, mud, or ice thrown up from the ground or floor, and from damage due to overturn or similar vehicular accident.