Get notified by email when this case is updated.
The Juicy Crab, located at 168 Tom Hill Senior Boulevard Suite 20 in Macon, received a score of 69 points out of a possible 100 points during their 04/03/2023 inspection by the Georgia Department of Public Health.
The violations noted by the inspector were:
Violation #1
1-2A – pic present, demonstrates knowledge, performs duties
Points: 4
Corrected during inspection?: No
Repeat: No
Inspector Notes: EHS observed PIC not meeting criteria of having no critical violations, having current CFSM certificate, or able to answer questions posed by EHS. Violation: PIC shall demonstrate knowledge through one of following: no critical violations, current CFSM certificate, or answering questions posed by EHS. CA: additional training of PIC recommended or taking an accredited CFSM program.
Violation #2
4-1A – food separated and protected
Points: 9
Corrected during inspection?: Yes
Repeat: No
Inspector Notes: EHS observed prep cooler for frying station with pot of raw chicken above raw shrimp. Violation: (c) Packaged and Unpackaged Food – Separation, Packaging, and Segregation. 1. Food shall be protected from cross contamination by: (i) Except as specified in paragraph (i)(III) of this subsection, separating raw animal foods during storage, preparation, holding, and display from: (I) Raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables, P and (II) Cooked ready-to-eat food; and P (III) Frozen, commercially processed and packaged raw animal food may be stored or displayed with or above frozen, commercially processed and packaged, ready-to-eat food. (ii) Except when combined as ingredients, separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display by: (I) Using separate equipment for each type, P or (II) Arranging each type of food in equipment so that cross contamination of one type with another is prevented, P and (III) Preparing each type of food at different times or in separate areas; P (iii) Cleaning and sanitizing equipment and utensils; (v) Cleaning hermetically sealed containers of food of visible soil before opening; (vi) Protecting food containers that are received packaged together in a case or overwrap from cuts when the case or overwrap is opened; (vii) Storing damaged, spoiled, or recalled food being held in the food service establishment separate from food, equipment, utensils, linens and single-service and single-use articles; or (viii) Separating fruits and vegetables, before they are washed from ready-to-eat food CA: PIC discarded shrimp.
Violation #3
4-2B – food-contact surfaces: cleaned & sanitized
Points: 4
Corrected during inspection?: No
Repeat: No
Inspector Notes: EHS observed accumulation inside soda gun in bar area. Violation:5. Except when dry cleaning methods are used as specified under subsection (7)(e) of this Rule, surfaces of utensils and equipment contacting food that is not time/temperature control for safety food shall be cleaned: (i) At any time when contamination may have occurred; (ii) At least every 24 hours for iced tea dispensers including nozzles and consumer self-service utensils such as tongs, scoops, or ladles; (iii) Before restocking consumer self-service equipment and utensils such as condiment dispensers and display containers; and (iv) In equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment: (I) At a frequency specified by the manufacturer; or (II) Absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold. CA: clean soda gun at frequency according to manufacture specifications or at frequency to preclude accumulations.
Violation #4
6-1A – proper cold holding temperatures
Points: 9
Corrected during inspection?: Yes
Repeat: No
Inspector Notes: EHS observed numerous items in prep coolers on line above required 41 degrees Fahrenheit (see comments below). Violation: time/temperature control for safety foods cold holding shall be maintained at a temperature of 41 degrees or below except when being prepared, cooked, or cooled. CA: PIC placed items in WIC to cool as time allowed.
Violation #5
6-1C – proper cooling time and temperature
Points: 9
Corrected during inspection?: Yes
Repeat: No
Inspector Notes: EHS observed partially cooked chicken wings (64-75) above required 70 degrees after 2 hours of cooling. Violation: cooked time/temperature control for safety foods shall be cooled from 135 to 70 degrees Fahrenheit in 2 hours and within a total of 6 hours cooled from 70 degrees to 41 degrees Fahrenheit. CA: wings discarded. Suggest temperature log to track temp/time for cooling.
Violation #6
15A – food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
Points: 1
Corrected during inspection?: No
Repeat: No
Inspector Notes: Observed facility with rice cooker that is labeled for household use only. Violation: Chapter 511-6-1.05(2)(jj) all equipment shall be commercial grade. CA: remove household use only equipment from premises.
Violation #7
15A – food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
Points: 1
Corrected during inspection?: No
Repeat: No
Inspector Notes: EHS observed facility with cutting surfaces in need of cleaning/resurfacing. Violation: cutting surfaces shall be resurfaced if no longer can be effectively cleaned and sanitized. replaced if resurfacing not possible. CA: clean, resurface, or replace cutting surfaces.
Violation #8
15C – nonfood-contact surfaces clean
Points: 1
Corrected during inspection?: No
Repeat: Yes
Inspector Notes: EHS observed prep cooler for frying station with standing water in bottom. Violation: equipment nonfood contact surfaces shall be kept free of accumulations. CA: ensure prep cooler is operating correctly and remove water at frequency to prevent accumulation.
Violation #9
18 – insects, rodents, and animals not present
Points: 3
Corrected during inspection?: No
Repeat: No
Inspector Notes: EHS observed fruit flies in bar areas. Violation: (k) Controlling Pests. The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by: 1. Routinely inspecting incoming shipments of food and supplies; 2. Routinely inspecting the premises for evidence of pests; 3. Using methods, if pests are found, such as trapping devices or other means of pest control as specified under subsections (6)(e), (6)(m), and (6)(n) of this Rule; Pf and 4. Eliminating harborage conditions. CA: have pest control to service bar area for fruit flies.
Remarks
employee forms presented
permit/report posted
CFSM verified via QR code
no key drop
no mushrooms
bodily fluid kits in office
test strips in office
Shell stock tags for oysters and mussels dating back to December 2022
Temperatures measured in degrees Fahrenheit
Cold Holding
raw shrimp WIC 38
raw oyster WIC 38
smoked sausage WIC 35
raw shrimp 40 Prep cooler
raw fish 40 prep cooler
boiled eggs 45 prep cooler
smoked sausage 41-45 prep cooler
raw shrimp 41 prep cooler
AA prep cooler with in shell shell fish 39 and 41
ranch 42 prep cooler
tartar sauce 43 prep cooler
Hot holding
wings 189
CLICK HERE to read the full report