Fenwick Crabhouse

The restaurant does not have a certified food safety manager on staff as required.

Code 2-102.12

Raw and ready-to-eat foods weren't properly separated, which can cause cross-contamination.

Code 3-302.11

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

Code 3-501.17

Restricted Use Pesticides, Criteria

Code 7-206.11

Insect Control Devices, Design and Installation

Code 6-202.13

Surfaces and utensils that come into contact with food are not being properly cleaned and sanitized.

Code 4-601.11

Hot food wasn't kept hot enough, or cold food wasn't kept cold enough, to prevent bacteria growth.

Code 3-501.16

The handwashing sink was being used for something other than handwashing, or was blocked and not accessible to employees.

Code 5-205.11