Another week, another restaurant performed poorly on its annual health inspection. Little is often done to these restaurants that do not score well on the once-a-year visit from the health inspector. Whether the business receives a poor grade or fails entirely, the restaurant will almost always remain open (it takes multiple failures stacked on top of each other for a food license to be pulled from an establishment). And while that is the case, it is important for the general public to know of the poorly performing restaurants, so they can make their own educational decisions on whether to return to the restaurant or not. This includes one metro Phoenix restaurant that scored a D on its most recent inspection.
On November 15, the county health inspector paid a visit to The Kickin’ Crab at 1840 West Chandler Boulevard (Suite 5) in Chandler. Throughout the inspection, the restaurant was cited for six violations, including four Priority Violations. A Priority Violation is considered a major violation that directly contributes to the risk of injuries and foodborne illnesses.
The first major violation occurred when the health inspector watched staff members handling raw squid and shrimp and then go and handle clean dishes. This can prove to be very dangerous for anyone with shellfish allergies as the cross-contamination of touching shrimp and then touching clean plates can be enough to lead to serious reactions. The staff was informed of the problem on the spot and the dishes in question were removed and cleaned.
While going over hand washing protocols, the inspector watched a staff member handle prepared crab legs that were plated and ready for a customer with their bare hands. The crab legs were immediately discarded and considered potentially contaminated (not only from touching the food with unwashed hands but potentially with hands that had been used to prepare raw proteins earlier).
The third major violation occurred when it was discovered that raw shrimp and clams were being stored above cooked foods. This, once again, can easily lead to food cross-contamination, as just a single drip of water from the shrimp or clams landing in the prepared food can contaminate the entire container of prepared food.
The final major issue occurred when checking the hot holding temperature. To prevent the development of bacteria, any hot foods designed to be readily served to customers must be held at no lower than 135 degrees. However, the tested foods were at 115. The staff reheated the food on the spot.