Kathys Crab House & Family Restaurant

The manager on duty wasn't properly overseeing food safety practices in the kitchen.

Code 2-103.11

There is no soap available at a handwashing sink.

Code 6-301.11

Prepared foods that could spoil weren't being labeled with dates to track how long they've been stored.

Code 3-501.17

The restaurant lacks the proper test strips or tools to check if their sanitizing solution is strong enough to kill germs.

Code 4-302.14