Joe's Crab Shack

Contact Information

3020 Lohr Rd.
Ann Arbor, MI 48103

Health Report - 05/15/2015 (1 critical incident(s))

(Critical) On follow up inspection used a heat strip and found the dishwashing machine hot water sanitizing dishes. Pic states dishwashing machine was repaired and functioning properly. Violation corrected.

Health Report - 05/06/2015 (1 critical incident(s))

(Critical) Use a heat strip and found dishwashing machine not hot water sanitizing dishes. Pic temporarily corrected by switching dishwashing machine to chemical sanitizing (emergency plan), and has called for repair. To correct repair dishwashing machine to hot water sanitizing as this is your primary choice to sanitizing dishes. ,

Found light accumulation on the spout of the ice tea dispensers in the dining room wait station. To correct follow manufacturer's directions and clean ice tea dispenser and spout.

Found wiping cloths in sanitzing buckets on the cooking line not completely submerged under sanitizer. To correct store wiping cloths completely under sanitizer.

Found hose bibb on the wall in the dishwashing area missing hose bibb vacuum breaker. Pic corrected by reinstalling hose bibb vacuum breaker as a worker removed vacuum breaker. Found the drain line on the steam table resting on the rim of the floor drain. Pic corrected by reinstalling metal pan which had fallen into floor drain under drain line providing adequate air gap. Pic has been reminded to monitor and ensure plumbing system is maintained.

Found the tiled coving along the cook line chipped and damaged. Found the tiled floor in the walk in cooler damaged with uneven surfaces. To correct repair tiled coving and floor in noted areas.

Found cardboard lining bottom shelf of utensil storage shelf in bar. To correct replace cardboard with a nonabsorbent type liner.

Found grease on the edge of the cooking hood above the grill. Found the sides of cooking equipment soiled with accumulation and build up. To correct clean noted areas and clean on a more frequent schedule.

Found water dripping from the evaporator coil drain pan in the beverage walk in cooler. To correct repair drain pan.

Found a covered, large tub of time/temperature control for safety (tcs) food, portioned seafood dinners in a mesh type bags cooling in the walk in cooler. Pic corrected by removing lid, allowing food items to rapidly cool.

Health Report - 11/12/2014 (0 critical incident(s))

Found no waste baskets located near handsinks in the back kitchen areas. To correct provide waste baskets by handsinks.

Observed a container full of whole fruits to be cut as needed on the bar counter and asked employee the process of preparing fruit to be cut. Employee states fruits are taken from coolers, placed in container, and when needed fruit is taken directly from container without washing fruit and cut (employee states gloves are worn when cutting fruit and placed in drinks with tongs. To correct wash fruits prior to cutting. Pic has been instructed to monitor and ensure fruits are washed prior to cutting.

Found greasy accumulation on the edges and sides of cooking hood. To correct clean hood edges and sides and clean on a more frequent schedule.

Found the upper spray rinse nozzle assembly secured with a plastic mest type bag. To correct properly repair upper spray rinse nozzle assembly.

Observed several beer spouts of the beer taps on the bar counter soiled with accumulation. To correct clean beer spouts and clean on a more frequent schedule.

Health Report - 05/06/2014 (1 critical incident(s))

(Critical) Cooked shrimp found in covered pan in upright reach-in-cooler in prep kitchen at improper temperture. After discussion with prep cook appears shrimp was not cooled properly. Cooked potentially hazardous food shall cool within 2 hours from 135°F to 70°F and within a total of 6 hours from 135°F to 41°F using one or more of the following methods listed. Corrected at time of inspection: employee mixed ice and water in with pan of cooked shrimp to finish the cooling process. Discussed using food thermometer to confirm proper cooling has occured before covering food item

(1) please re-establish proper air gap for 2-compartment sink in rear kitchen. Currently drain line resting on top of drain cover, causing water build-up on the floor. The air gap shall be twice the pipe diameter above the flood rim of the drain and shall be centered over the drain to prevent water onto the floor. (2) observed leak at 3-comp sink faucet on left side and leak at faucet at dishwash area handwash sink. Please repair to eliminate any leaks

(1) electrical cords near control knobs at bar handwash sink make it difficult to turn hot and cold water on and off. Please maintain electrical cords away from control knobs at handwash sink to make it easier to turn the water on and off. (2) observed gaps exterior rear section of building; some boards in poor repair, cracks concrete foundation. Please eliminate any gaps, seal off cracks, replace boards, etc. Per pic remodel scheduled for sometime this year to correct some of the exterior building issues. (3) floor drain for steamer in prep kitchen not attached to floor properly. Please secure drain to floor to prevent build-up between floor drain and floor

Some clutter and unnecessary items stored in rear storage area. Please sort through and get rid of any items not used in the operation and maintenance of facility. This will make it easier to keep clean and prevent potential harborage conditions

These areas in need of cleaning: shelf under prep table next to pot range, top ledge of some drawers on refrigerated units cook line, handle area some microwave ovens and underside of pop dispenser housing. Please clean now and as often as necessary to maintain in clean condition.

(1) some refrigeration door gaskets split. Please replace to provide good seal and so smooth and easily cleanable. (2) ice build-up around walk-in-freezer door. Please repair and maintain to prevent ice build-up

Gap at bottom of door near office. Please provide door sweep to eliminate any gaps. Per pic new door to be installed this month

Health Report - 11/25/2013 (2 critical incident(s))

(Critical) Some expired potentially hazardous, refrigerated, ready-to-eat food items observed on cook line and in wic. These food items shall be consumed or discarded within time period noted on label. Corrected at time of inspection by discarding those food items with expired discard dates including bagged rice and cooked shrimp on cook line and garlic butter (made in facility) in wic.

(Critical) Bulk containers of delimer found with labels missing. Containers of chemicals shall bear a legible manufacturer's label. Corrected at time of inspection by properly identifying containers with name of chemical. Pic has a copy of label use instuctions and msds for delimer

A few cracked lids observed near the dessert station. Please replace to provide smooth, easily cleanable surface. Per pic new lids are on order

Aluminun foil lining shelf under dessert prep table and cardboard used to separate clean glassware at bar. Please eliminate the aluminum foil and cardboard and provide non-absorbant, smooth, easily cleanable surfaces in these areas

These areas in need of cleaning: interior top ledge of some drawer units on cook line, interior microwave ovens on cook line and shelf under dessert prep table. Please clean now and as often as necessary to maintain in clean condition

Single-service cup used to dispense sugar. Please provide durable, food-grade scoop for dispensing sugar

Floors in dishwash area in poor repair and floor grout missing in several areas. Please replace floor in dishwash area and re-grout to provide good seal, smooth easily cleanable surface and to prevent standing water in these areas

Observed leak at faucet at 3-compartment sink rear kitchen. Please repair to eliminate any leaks

Health Report - 06/25/2013 (1 critical incident(s))

(Critical) Observed some dishes in clean dish storage in need of further cleaning. Food-contact surfaces shall be clean to sight and touch. Corrected at time of inspection by setting those dishes aside for further cleaning in the dishwash area. Please monitor dishes for cleanliness before placing in clean dish storage areas.

Paint brushes used for decorating desserts found stored improperly. Please store inverted or in covered container with non-food contact end up or facing same direction to avoid contact with food-contact end

Please wrap air conditioning line above the ice cream station; observed with condensation at time of inspection

Barrier between clean and soiled dishes in dishwash area in poor repair; some sections of plexi-glass missing. Please provide a smooth, easily cleanable barrier between clean and soiled dishes

Floor grout missing or in poor repair in several areas of kitchen, especially dishwash area and prep kitchen. Please re-grout to provide smooth, easily cleanable surface in these areas and to prevent standing water and damage to floor tiles

Observed some soiled dishes stored on the floor. Please provide additional shelving or dunnage rack to store soiled dishes off the floor.

Single-service cup used for scooping nuts at ice cream station. Please provide durable food grade scoop that is smooth and easily cleanable

Observed some cracked food container lids. Please replace to provide smooth, easily cleanable surface

These areas in need of cleaning: covers for some of the trough floor drains, floors under ice machine, interior fryers on cook line, interior oven on cook line (not in use) and floor/wall juncture at bar. Please clean now and as often as necessary to maintain in clean condition

Health Report - 01/10/2013 (2 critical incident(s))

(Critical) Chlorine sanitizer concentration high in sanitizer compartment manual warewashing operation at bar. Sanitizer shall be provided at proper concentration per manufacturer's label use instructions. Corrected at time of inspection by diluting sanitizer solution at bar manual warewashing operation to provide chlorine sanitizer at proper concentration (100 ppm). Called manufacturer, diversey, inc. , sturtevant, wi 262-631-4001 to discuss "beer clean last rinse sanitizer"; spoke with customer service representative to determine if there was any acceptable range to their product; the epa registered label use instructions state one package in 3 gallons of water provides 100 ppm available chlorine for an 8 hour shift. Per customer service representative there is no range for this product; it needs to be set up at 100 ppm and maintain at 100 ppm for proper sanitizing.

(Critical) Chlorine test kit not available to monitor chlorine sanitizer concentration at bar manual warewashing operation. Please provide proper test kit and confirm proper chlorine concentration each time sink is set up and throughout the day to assure proper chlorine concentration. Corrected at time of inspection by finding chlorine test kit and using test kit to confirm proper sanitizer concentration (100 ppm) in bar sanitizer solution at manual warewashing operation.

(1) hose bib leaking into bucket near handwash sink in dishwash area next to handwash sink. Please repair leak and maintain in good repair. (2) repair/replace top of vacuum breaker at mop sink; new faucet/control knobs recently installed (should still be under warranty per pic)

Health Report - 07/20/2012 (2 critical incident(s))

(Critical) Observed some dented cans on dry storage shelving unit rear kitchen. Critical corrected: at time of inspection set aside dented cans for return to supplier. Provided manager with can safety poster. Please inform staff to monitor and set aside dented cans as needed. Set up permanent dented can storage area

(Critical) Some food containers cracked or missing pieces. Food-contact surfaces shall be smooth and easily cleanable. Critical corrected: at time of inspection discarded cracked food containers. Facility is in process of replacing the "older" plastic containers with a more durable plastic food-grade container

These areas in need of cleaning: handle area some of the refrigeration units, underside of shelving units on cook line (above prep units and hot holding well), interior of vulcan stove (used for pan storage) and interior all linear floor trench drains. Please clean now and as often as necessary to maintain in clean condition.

(1) please center drain lines over middle of floor drains for both food prep sinks in rear prep kitchen to prevent water build up onto the floor. Maintain air gaps twice the pipe diameter above the flood rim of the floor drain. (2) please re-establish proper air gap for steamer drain line rear prep kitchen. The air gap shall be twice the pipe diameter above the flood rim of the floor drain. Currently air gap less that twice the pipe diameter above the flood rim

Extra ice scoops found stored improperly on top of the ice machine. Please store extra ice scoops in a clean, protected location

(1) floor grout missing in several areas rear kitchen. Please repair as needed to provide smooth, easily cleanable floors. (2) floor linear trench drains not smooth and easily cleanable; one drain observed with screen. Please look into eliminating these linear trench drains if possible. (3) baseboard missing in some areas; wall junctures in poor repair in some areas. Please repair walls as needed to provide smooth, easily cleanable surfaces

Some of the tableware stored improperly rear kitchen. Please store with all handles facing the employee to prevent potential contamination of the food-contact end

Health Report - 01/10/2012 (2 critical incident(s))

(Critical) Chlorine sanitizer concentration high in sanitizer compartment manual warewashing operation at bar. Sanitizer shall be provided at proper concentration per manufacturer's label use instructions. Critical corrected: at time of inspection diluted sanitizer solution at bar manual warewashing operation to provide chlorine sanitizer at proper concentration. Per pic staff should be using a half packet instead of a full packet of sanitizer for proper sink set-up. Will discuss with all bar staff. Please use chlorine test kit to confirm and to monitor proper chlorine concentration

(Critical) Raw bacon stored improperly in walk-in-cooler above some ready-to-eat food items. Critical corrected: at time of inspection relocated raw bacon to bottom shelf away from and below any ready-to-eat food items.

Provide brackets for pop lines at bar to get pop lines off floor and attached to wall to make it easier to keep floor clean

Bottom right drawer on 4 drawer delfield in poor repair. Please repair and maintain in good repair

Some metal stem thermometers not calibrated properly. Please calibrate and monitor. Pic familiar with ice bath method

Food employee in prep kitchen observed without hair restraint. All food employees shall wear hair restraints

(1) floor drian under steam table not draining properly. Please repair and maintain in good repair. (2) drian line not centered over drain under 3-compartment sink prep kitchen causing water onto floor. Please center drain line over drain. (3) drian lines under 2 of the 4-compartment sinks at the bar not connected to the drain lines under the sink. Please re-connect and maintain in good repair.

These areas in need of cleaning: shelf under prep table prep kitchen (with worn aluminum foil), underside of vulcan cheese melter, floors under some cooking equipment, exterior some of the fire suppression nozzles, interior some of the fryers on cook line, floor/wall juncture at bar under pop lines, floors under shelving units rear storage/waste receptacle area , some floor drain covers and interior some floor drains. Please clean now and as often as necessary to maintain in clean condition

Some food container lids and top ledges of some food containers cracked or missing sections. Please replace to provide smooth, easily cleanable containers and lids. (this includes some spice container lids on cook line)

(1) floor tiles missing near floor drain in dishwash area. Please replace and maintain in good repair. Per pic floor repairs to be completed this month. (2) low area seafood walk-in-cooler floor near entrance. Please eliminate low area in walk-in-cooler (cement patch and epoxy) or provide mat to eliminate potential slip hazard.

Health Report - 07/21/2011 (3 critical incident(s))

(Critical) Found shrimp at 46 degrees f. Sliced tomato at 50 degrees f. In insert pans located at the raised rail section of the refrigerated preparation unit. Found raw chicken at 50 degrees located in drawer of chicken breading reach-in refrigerator and sausage at 50 degrees located in traulsen one door reach-in refrigerator located at the back preparation area of the kitchen. To correct discard food items found above 41 degrees f. Store time temperature control for safety "cold food items" at 41 degrees f. Or below in refrigeration unit properly designed and maintained as required. ,

(Critical) (1) found the drain line of the hot food steam table to extend down into the floor drain below the flood rim of the floor sink. To correct elevate the drain line of the steam table above the floor drain with an air gap as required of twice the diameter of the steam table drain line above the flood rim of the floor drain it drains into. (2) found the condensate drain line of the walk-in refrigerator without proper air gap above the floor drain it drains into. To correct provide an air gap for the walk-in refrigerator condensation drain line above the drain it drains into. ,

(Critical) (1) found hose bibb located at the dishwashing area with hose connection without a hose bibb vacuum breaker. To correct install a hose bibb vacuum breaker as required to protect the water supply from potential back siphon contamination. (2) found janitor closet faucet with a hose connection with a shut off valve located downstream of the atmospheric vacuum breaker. The (pic) person in charge corrected this item by removing the shut off valve from the end of the hose. ,

Found the dishwashing area drainboards, drain racks, and top of the dishwashing machine to need cleaning

This incident (53509) does not have any more information on it

Please note the existing cooks area refrigerated preparation unit with raised rail does not appear to meet nsf 7 criteria for cold hold foods at 41 degrees f. Or below. Food temperatures of 46 to 50 degrees f. Were found in the raised rail section of these units. To correct schedule repairs to the units to provide 41 degrees f. Cold holding temperatures for food items being stored in these units. Please note the food code required replacement of refrigeration equipment not designed to cold hold foods at 41 degrees f. Or below several years ago. To correct should schedule replacement of this refrigeration with unit(s) designed to meet the criteria of nsf standard # 7°For cold holding time/temperature control for safety food items at 41 degrees f. Or below.

Found chipped base coving located at kitchen floor wall juncture beside the door of the walk-in refrigerator. To correct schedule repairs to provide cleanable base coving

This incident (15437) does not have any more information on it

Health Report - 01/26/2011 (0 critical incident(s))

Observed delfield drawer refrigeration unit without a thermometer. This item was corrected during this routine inspection by pic providing a thermometer for this refrigerator

Observed chipped floor tile at kitcen cook line area. To correct schedule repairs to floor tile to provide a cleanable floor surface

Observed the door gaskets worn at reach-in refrigerator located at the bar, to correct schedule replacement of split door gasketing to provide proper seal at door when in closed position

This incident (15441) does not have any more information on it

This incident (38884) does not have any more information on it