The Crab Connect

Food-prep surfaces and tools aren't being cleaned and sanitized as often as required.

Code 4-602.11

Food is being stored in a way or location where it could become contaminated by dirt, pests, or other hazards in the building.

Code 3-305.11

Something in the restaurant's plumbing, equipment, or facility was broken or not properly maintained.

Code 5-205.15

The floors, walls, or ceilings are built or finished in a way that makes them difficult to properly clean.

Code 6-201.11

The restaurant had unnecessary clutter or trash on the premises that shouldn't be there.

Code 6-501.114

The restaurant wasn't cleaning certain areas as often as required to keep them sanitary.

Code 6-501.12

Food being served may be unsafe, spoiled, or not accurately described to customers.

Code 3-101.11

The restaurant failed to shut down or notify health authorities when a situation required it, such as a disease outbreak or unsafe conditions.

Code 8-404.11