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Crabby Joe's

20 Main St W, Grand Bend ON N0M 1T0 · Restaurant

9 inspections

  1. Follow-up

    1 infraction

    • Lighting is adequate for food preparation and cleaning.
      • Fail to provide adequate lighting for food preparation and cleaning.
  2. Required

    5 infractions

    • Food is protected from potential contamination (i.e. food covered, labelled, off floor, stored on racks, sneeze guard, physical hazards).
      • Fail to store food off the floor to prevent contamination.
    • Frequency of garbage removal is adequate to maintain the premises in a sanitary condition.
      • Fail to remove garbage / wastes when necessary to maintain premises in sanitary condition.
    • Floors are clean and in good repair.
      • Fail to ensure premises is cleaned / swept to prevent food contamination.
    • Walls are clean and in good repair.
      • Fail to ensure wall(s) of food-handling room are kept clean and in good repair.
    • Lighting is adequate for food preparation and cleaning.
      • Fail to provide adequate lighting for food preparation and cleaning.
  3. Required

    4 infractions

    • Food is protected from potential contamination (i.e. food covered, labelled, off floor, stored on racks, sneeze guard, physical hazards).
      • Fail to cover or enclose all food in storage or on display with a food grade cover.
      • Fail to store food off the floor to prevent contamination.
    • Proper storage of clean utensils/dishware (including multi-service and single-service utensils/dishware).
      • Fail to protect multi-service/single-service articles from contamination.
    • Liquid wastes are handled and collected in a sanitary manner.
      • Fail to dispose of liquid waste in a sanitary manner.
    • Walls are clean and in good repair.
      • Fail to ensure that the food premises is maintained in a manner that permits proper cleaning / sanitary maintenance of walls.
  4. Required

    4 infractions

    • Re-heat hazardous food to its original cooking temperature within 2 hours.
      • Fail to ensure that hot holding units (i.e. steam tables, crock pots, heat lamps) are not used to re-heat food.
    • There is at least one food handler or supervisor in the food premise, who has completed food handler training, during every hour in which the food premise is operating.
      • Fail to ensure a Certified Food Handler shows valid proof of certification upon request.
    • There is adequate protection against the entrance of insects, vermin, rodents, dust and fumes into the food premise.
      • Fail to provide tightly sealed entrances and / or screened entrances to prevent insect / pest entry.
    • Floors are clean and in good repair.
      • Fail to ensure floor of dishwashing area is kept clean and in good repair.
  5. Follow-up

    2 infractions

    • Food is protected from potential contamination (i.e. food covered, labelled, off floor, stored on racks, sneeze guard, physical hazards).
      • Fail to store food off the floor to prevent contamination.
    • Food contact surfaces washed / rinsed / sanitized after each use and following any operations when contamination may have occurred.
      • Fail to wash, rinse and sanitize equipment / utensils after each use or as often as necessary.
  6. Required

    4 infractions

    • Re-heat hazardous food to its original cooking temperature within 2 hours.
      • Fail to re-heat hazardous foods within a 2 hour time period to its original cooking temperature for 15 seconds.
    • Food is protected from potential contamination (i.e. food covered, labelled, off floor, stored on racks, sneeze guard, physical hazards).
      • Fail to store food off the floor to prevent contamination.
    • Food contact surfaces washed / rinsed / sanitized after each use and following any operations when contamination may have occurred.
      • Fail to wash, rinse and sanitize equipment / utensils after each use or as often as necessary.
    • General housekeeping is satisfactory.
      • Fail to remove all materials that are not associated with the daily operation of the food premise.
  7. Required

    2 infractions

    • Hazardous food is hot held at a minimum temperature of 60°C (140°F) after cooking or rapid re-heating.
      • Fail to hot-hold hazardous foods at 60°C (140°F) or higher after cooking or rapid re-heating.
    • Hand washing basin is maintained and kept adequately supplied.
      • Fail to provide disposable paper towels from a dispenser in the food preparation area.
      • Fail to provide soap from a dispenser in the food preparation area.
  8. Follow-up

    0 infractions

  9. Required

    5 infractions

    • Food is held at 4°C (40°F) or less.
      • Fail to maintain hazardous foods at 4°C (40°F) or colder due to malfunctioning refrigeration unit.
    • Hazardous food is hot held at a minimum temperature of 60°C (140°F) after cooking or rapid re-heating.
      • Fail to hot-hold hazardous foods at 60°C (140°F) or higher after cooking or rapid re-heating.
    • Food handlers wash hands thoroughly before and after handling food.
      • Fail to ensure employee washes hands before resuming work.
    • Equipment, non-food contact surfaces and linen are maintained, designed, constructed, installed and accessible for cleaning.
      • Fail to maintain refrigerated space in a clean and sanitary manner.
    • There is adequate protection against the entrance of insects, vermin, rodents, dust and fumes into the food premise.
      • Fail to adequately control pests within the premise.