Crab Creek Seafood, 9 Radford Street, Christiansburg, VA 24073 - Full Service Restaurant inspection findings and violations

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Business Info

Restaurant: Crab Creek Seafood
Address: 9 Radford Street, Christiansburg, VA 24073
Type: Full Service Restaurant
Phone: 540 382-6100
Total inspections: 4
Last inspection: 01/14/2016
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Inspection findings

Inspection date

Type
gave handout - employee health summary sheet
No violation noted during this evaluation.		01/14/2016Routine
  • Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
    Observation: Observed raw beef over salad vegetables.
    Correction: 470.A "Food shall be protected from cross contamination by:
    "1. Separating raw animal foods during storage...from:
    "a. Raw Ready-to-eat food including...vegetables.
11/07/2014Routine
-Observed sample of crab from 10-12-13.
-Verified approved source of snow crab from US food service.
-PIC cooks crab to >145F
No violation noted during this evaluation.		10/17/2013Complaint
Kitchen area needs a thorough cleaning. A cleaning schedule for the facility should be developed. The schedule should include, what areas are to be cleaned, when they are to be cleaned, who will clean them and what will be used to clean them. This schedule should include around clean-in-place equipment. Please provide the health department with a schedule within 30 days. A cleaning schedule that includes much of the front of the restaurant and the main walkways of the kitchen has been developed - Good job.
Gave handouts - OEHS Guide to Employee Health, employee health summary sheet, sample written employee health policy, glove use poster, allergen awareness poster.
Food handling that was observed met regulations.
  • Critical: Employee Health* (corrected on site)
    Observation: Employees or applicants are not aware of the reporting procedures concerning information about their health and activities if they are suspected of causing, or being exposed to a confirmed disease outbreak caused by Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virus or Norovirus
    Correction: Have the license holder require employees or applicants report to the person in charge if they meet one or more of the following high-risk conditions: Is suspected of causing, or being exposed to, a confirmed disease outbreak caused by S. Typhi, Shigella, Escherichia coli O157:H7, Hepatitis A virus or norovirus.
  • Cloths - Wiping Cloths - Use Limitation (repeated violation)
    Observation: Wiping cloths improperly stored between use.
    Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
  • Warewashing Machines, Sanitizer Level Indicator
    Observation: Observed that mechanical warewashing unitis currently not automatically dispensing sanitizers.
    Correction: Warewashing machines must have the capacity to automatically dispense detergents and sanitizers. Until unit is fixed, sanitzing of food contact surfaces (plates, utensils, etc.) must be done in the three compartment sink. Please notify Health Department when unit is fixed.
  • Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils*
    Observation: Area around grill and fryers is soiled and dirtied.
    Correction: Clean and sanitize these surfaces before food preparation. Set up a regular, daily cleaning schedule for specific areas of the kitchen.
  • Physical Facilities - Cleaning Frequency and Restrictions
    Observation: Floors, particularly around stationary equipment (e.g. dishmachine, 3 compartment sink, fryers), noted in need of cleaning.
    Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
10/02/2013Routine

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