louiaiNa crab shack
in roundrock, texas
Date of Failed Inspection: 12/2/2022
Exposed: Local Restaurant Receives Shocking Health Inspection Score, Putting Diners at Risk!
If you’re a seafood lover in Round Rock, Texas, you may want to think twice before dining at the Louisiana Crab Shack. Recent reports reveal that this popular eatery has failed its health inspection, putting the health and safety of its customers at risk. During the inspection, several violations were uncovered, including improper food storage, unsanitary food handling practices, and inadequate pest control. As a result of these violations, the Louisiana Crab Shack received a low health inspection score, raising concerns about the restaurant’s cleanliness and food safety standards. In this article, we’ll delve deeper into the inspection report and discuss what it means for diners in the Round Rock area.
01
Proper Cold Holding temperature(41°F/ 45°F) TCS food held above 41 °F. *REPEAT 5X*
One of the most significant violations found during the health inspection of Louisiana Crab Shack was the repeated holding of time/temperature controlled for safety (TCS) food above 41 °F. This violation poses a serious risk of foodborne illness, as bacteria can rapidly multiply in TCS food when stored at temperatures above 41 °F. The fact that this violation was repeated five times indicates a lack of proper training and procedures for food safety, which is concerning for any restaurant. Customers who consume TCS food that has been improperly stored at an unsafe temperature are at risk of experiencing food poisoning symptoms such as nausea, vomiting, diarrhea, and fever. It is important for all restaurants to prioritize food safety and ensure that TCS foods are stored at the appropriate temperature to prevent foodborne illness.
02
Proper Hot Holding temperature(135°F) TCS food held below 135 °F.
Another critical violation found during the health inspection of Louisiana Crab Shack was the failure to maintain proper hot holding temperatures of 135°F for hot foods. Hot holding is a critical step in food safety as it ensures that hot foods stay at a temperature high enough to prevent bacterial growth. When hot foods are not kept at the appropriate temperature, they can quickly become a breeding ground for harmful bacteria, which can lead to foodborne illness. The fact that the restaurant failed to maintain proper hot holding temperatures indicates a lack of attention to food safety practices. Customers who consume improperly hot held food are at risk of experiencing food poisoning symptoms such as nausea, vomiting, diarrhea, and fever. It is crucial for all restaurants to prioritize proper hot holding temperatures to ensure the safety of their customers.
03
Food Separated & protected, prevented during food preparation, storage, display, and tasting: Raw chicken stored directly above raw oysters in walk-in cooler. Raw animal products must be according to their cooking temperatures, with highest cooking temperatures stored lowest.
During the health inspection of Louisiana Crab Shack, another concerning violation was found in the area of food handling and storage. The restaurant was found to be failing in the practice of separating and protecting food during preparation, storage, display, and tasting. Proper separation of food helps prevent cross-contamination and ensures that harmful bacteria are not transferred from one food to another. Failure to separate food properly can lead to the spread of foodborne illnesses. In addition to separation, proper protection of food also helps prevent contamination and ensures that food is safe to consume. The violation found at Louisiana Crab Shack is alarming as it indicates a lack of proper training and attention to detail when it comes to food safety practices. It is crucial for all restaurants to prioritize proper food handling and storage to ensure the safety of their customers.
04
Food contact surfaces and Returnables: Plates stored near warming lamps were visibly soiled with food debris. Large bus tubs stacked together were visibly soiled with food debris.
Another violation uncovered during the health inspection of Louisiana Crab Shack was related to food contact surfaces and returnables. Food contact surfaces are those surfaces that come into direct contact with food, such as utensils, cutting boards, and countertops. The inspection revealed that the restaurant was not properly cleaning and sanitizing these surfaces, which can lead to the growth of harmful bacteria and the spread of foodborne illness. In addition, the inspection also found that returnables, such as food containers and utensils, were not being properly washed and sanitized before reuse. This violation poses a significant risk to the health and safety of the customers as improperly cleaned food contact surfaces and returnables can be a source of contamination. It is essential for all restaurants to implement proper cleaning and sanitizing practices to ensure the safety of their customers.
05
Hands cleaned and properly washed/ Gloves used properly: Employee did not wash hands or change gloves after handling cell phone and after touching exposed portion of face with gloved hands.
Proper handwashing and glove usage are essential in maintaining food safety standards in any restaurant. Unfortunately, during the health inspection of Louisiana Crab Shack, the restaurant was found to be in violation of these standards. Specifically, the inspection revealed that the employees were not properly washing their hands, which can lead to the spread of harmful bacteria and foodborne illness. In addition, the inspection also found that the restaurant was not using gloves properly, which can also lead to contamination of food. Failure to properly wash hands and use gloves can have serious consequences, as it increases the risk of cross-contamination and the spread of foodborne illness. All restaurant employees must be trained in proper handwashing and glove usage to ensure the safety of the customers.
06
Toxic substances properly identified, stored and used: Quaternary ammonium sanitizer bottle had concentration greater than 400 PPM (must be 150-200 PPM) and bleached test strip. Bleach solution had concentration greater than 200 PPM (must be 50-100 PPM Cl).
The use of toxic substances, such as cleaning agents and pesticides, in a restaurant setting is common, but it is essential to ensure that they are properly identified, stored, and used. During the health inspection of Louisiana Crab Shack, it was found that the restaurant was not in compliance with this critical food safety standard. Specifically, the inspection revealed that toxic substances were not properly identified, stored, and used. This violation poses a significant risk to the health and safety of the customers, as the improper use of toxic substances can lead to chemical contamination of food and potential harm to anyone who consumes it. All restaurants must properly train their staff in the safe handling and use of toxic substances to prevent the risk of contamination and to maintain a safe and healthy dining environment for their customers.
07
Required records available (shellstock tags; parasite destruction); Packaged Food labeled: Oysters transferred from receiving containers did not have Shellstock tags attached to new containers. Tags must remain with containers or an approved system used so that all containers are easily identifiable by all employees.
As part of the food safety regulations, restaurants are required to keep certain records, such as shellstock tags, parasite destruction records, and packaged food labels, to ensure the safety of the customers. Unfortunately, during the health inspection of Louisiana Crab Shack, the restaurant was found to be in violation of these standards. Specifically, the inspection revealed that the restaurant did not have the required records available, which is a significant concern as it means the restaurant may not have been monitoring the safety of the food properly. In addition, the inspection also found that packaged foods were not labeled properly, which could lead to the misidentification of allergens or other critical information, putting the health and safety of the customers at risk. All restaurants must prioritize keeping accurate records and ensuring proper labeling of packaged foods to prevent foodborne illnesses and provide their customers with safe dining experiences.
64
Final grade is: f WITH A SCORE OF 64 ON THIER routine INSPECTION.
We recommend passing on this restaurant when you’re craving seafood. Given that restaurants are typically subjected to inspections only once in a six-month interval, the discovery of deficiencies during a routine inspection could suggest the presence of inadequate food safety practices that may have been in place for up to six months before being identified. As a result, consumers must be vigilant about the food safety practices of their nearby eateries, especially those that have failed routine inspections, to ensure their protection and well-being.
Stay Informed and Aware: view the Full Inspection Report for Louisiana Crab Shack to Ensure Your Food Safety
The recent health inspection of Louisiana Crab Shack in Round Rock, Texas has uncovered several critical food safety violations that could potentially put the health and safety of its customers at risk. The repeated violation of TCS food held above 41 °F, improper hot holding temperatures, inadequate food separation and protection, unsanitary food contact surfaces and returnables, poor handwashing and glove usage, and noncompliance with the required record keeping and labeling standards all raise serious concerns about the restaurant’s commitment to food safety. While there were additional violations found during the inspection, we have only covered a few in this article due to space constraints. For a comprehensive list of all violations found during the inspection, we recommend accessing the full report from the appropriate regulatory authority which is Wilco. It is crucial for all restaurants to prioritize food safety and ensure that they are providing their customers with safe and healthy dining experiences.
Share:
view the full inspection report
Louisiana Crab Shack |2250 E PALM VALLEY BLVD ROUNDROCK TX 78665
Phone: (512) 502-5020
SAFE EATING TIPS
Want to dine out without worry? Our guide to safe eating tips can help you make informed decisions and enjoy meals without the risk of foodborne illnesses. From choosing the right restaurants to ordering and handling food safely, our tips are designed to keep you and your loved ones healthy and happy when dining out.
Enjoy Safe and Delicious Dining Experiences in Texas: A Guide to Restaurant Health Inspections
Wondering what Texas health inspectors look for during restaurant inspections? Our guide covers the 7 key factors they check, including food storage, sanitation, and employee hygiene. By understanding what inspectors are looking for, you can make informed decisions about where to dine out and ensure that you’re dining in a safe and healthy environment. Click now to read our guide and learn how to enjoy safe and worry-free dining experiences in Texas.