Intermediate – Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed 3 containers of cooked crab at temperatures of 52F stored in crab walk-in cooler. Person in charge stated food items were cooked a few hours prior and leaves food items in crab walk-in cooler over night. Ambient temperature of crab walk-in cooler was 50F.

Intermediate – Handwash sink not accessible for employee use at all times. Observed hand wash sink blocked by garbage can. Person in charge moved garbage can. **Corrected On-Site**

Intermediate – Handwash sink used for purposes other than handwashing. Observed bucket and steel wool stored in hand wash sink by three compartment sink. Person in charge removed items. **Corrected On-Site**

Intermediate – Manager or person in charge lacking proof of food manager certification and no other certified food service manager employed at this location. Observed no employees at location with certified food manager certification. **Warning**

Intermediate – Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Observed multiple containers of food items prepared more than 2 days prior but less than 7 days per person in charge with no date marker. Food items are reach in cooler on front line and in standing reach in cooler in kitchen.

Intermediate – Spray bottle containing toxic substance not labeled. Observed unlabeled spray bottle with chemical inside stored above 3cs. **Repeat Violation**