Crewe's Place, 7741 Church Lane, Charles City, VA 23030 - Fast Food Restaurant inspection findings and violations

Business Info

Restaurant: Crewe's Place
Address: 7741 Church Lane, Charles City, VA 23030
Type: Fast Food Restaurant
Phone: 804 829-5946
Total inspections: 4
Last inspection: 12/11/2015

Ratings Summary

Based on 1 vote

Overall Rating:		4.3
Ratings in categories:
Food:		5.0
Service:		4.0
Price:		5.0
Ambience:		4.0
Cleanliness:		4.0

Restaurant representatives - add corrected or new information about Crewe's Place, 7741 Church Lane, Charles City, VA 23030 »

Inspection findings	Inspection date	Type
Reveiwed menu. Most items cooked to order from frozen with the exception of ham and potato salad. Discussed cooling, date marking and seven day use for these items. Sams club is vendor.Discussed CDC handouts and no bare hand contact. No food being prepped at time of inspection. Trash taken once a week to dump. No indoor bathroom for employees or customers as facility originally permitted as such over 30 years ago. Two porta potties outside which are serviced weekly by Kings Rental. PIC to send copies of water sample and class K fire extinguisher to EHSS upon receipt. These items needed before permit renewal. Food - Miscellaneous Sources of Contamination Observation: Grease fire equipment not observed - fire suppression or class k fire extinguisher. Correction: Protect from possible fire damage by providing either of the above mentioned equipment. Physical Facilities - Cleaning Frequency and Restrictions Observation: Physical structure noted in need of cleaning: wall behind fryers. 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.	12/11/2015	Routine
Facility has portable toilets. No food preparation was ongoing at the time of the inspection as was expected. Only change in menu is that potato salad is a commercial product and no longer prepared in facility. Only food reheated and held over is a pre-cooked ham. No other foods are cooled or reheated. All menu items are cooked to order. Hamburgers, chicken, philly steak and breaded fish are raw, frozen and cooked from frozen state. Ham is commercial product. According to person in charge, no menu items will be offered raw, rare or undercooked. No spices used on foods. Suppliers include Sam's club for BBQ, philly steak, hamburgers, condiments and potato salad, VA meats for chicken, ham and bologna. All foods frozen except for BBQ, tomatoes, lettuce and bread at the time of the inspection. Discussed cooking temperatures for chicken, hamburgers, fish and reheat temperature for ham. Discussed hadnwashing, glove use, no bare hand contact with ready to eat foods, cleaning and sanitizing in 3 basin sink. Updated employee health information provided including OEHS guide and Form 1B which owner signed. Only single service plates and utensils are used. Gloves and thermometer were available. Main concerns are cooking temperatures, handwashing and glove us, employee health. No violation noted during this evaluation.	12/12/2014	Routine
Food Supplier: Murray's Steak, VA Meat Market, & Sams Club. 66 Observed Seating. Menu: BBQ, Fish, Ham/Cheese, Cheeseburger, Hamburger, Steak/Cheese (Cubed Patty), Pork chop, Chicken (Breast, Wing, and Leg), Fries, Onion Rings, Potato Salad, & Bologna. All grilled or fried. Potato salad made on Friday and discarded within 7 days. Carry out or table service. All foods cooked for immediate service except potato salad. All foods are cooked to required temperature. Steak is thin cubed steak. Discussed cooking temperature for steak, fish, pork, and chicken. Steak & Hamburger 155 degrees, Pork chop & Fish 145 degrees, and Chicken 165 degrees. Person in Charge Observation: Employees are not properly trained in food safety as it relates to their assigned duties. Correction: Train all employees in food safety as it relates to their assigned duties. Critical: Employee Health* (repeated violation) Observation: Person in Charge had no means to verify employees are trained to report illnesses or exposures and was not knowledgeable on symptoms, diseases, exposure, reporting restriction or exclusions. Correction: Recommend: PIC to have knowledge and policy in place. Recommend having methods to verify employees are trained to report issues.	12/10/2013	Routine
Packaged cheese temperature was taken by placing thermometer between packages so as not to puncture the packages. Cheese was the only TCS food in the refrigerator at the time of the inspection. BBQ and other animal foods were frozen. BBQ and steaks received at the time of the inspection. Observed 66 seats in facility. Facility was not in operation at the time of the inspection. Open Friday - Sunday evenings 6:30 p.m. - 2 p.m. Menu includes mainly sandwiches including: BBQ, hamburgers, steak and cheese (cubed steak), fish, ham, bologna. Chickens quarters are fried. BBQ is commercial product. All foods are grilled or fried and cooked for immediate service. No foods may be ordered undercooked. Potato salad is made Friday and any left over is discarded on Sunday. French fries and onion rings are cooked for immediate service. Foods is cooked for service in the facility or for take out. Suppliers include Murray Steaks, Sam's Club and S & N Foods(Hopewell). Discussed cooking temperatures for each menu item: Chicken 165 degrees, cubed steak and ground beef 155 degrees, pork and fish 145 degrees. Discussed handwashing, glove use and washing produce in sanitizing basin of the 3 basin sink. Person in Charge Observation: Food employees are not informed of their responsibility to report to their Person in Charge (PIC) information concerning their health and activities as they relate to diseases transmitted through food. Correction: PIC is to advise employees of their responsibility to report in accordance with law information concerning their health and activities as they relate to diseases transmitted through food. EHSS provided a copy of Form 1B as a means to verify training employees to report symptoms, diseases and exposures of concern. Critical: Employee Health* Observation: Person in Charge is not aware of the reporting procedures concerning information about their health and activities as they relate to diseases that are transmissible through food, including the date of onset of jaundice or of an illness due to Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virus or Norovirus Correction: Have the Person in Charge require employees or applicants to report in charge any information about their health and activities if they are diagnosed with or had a past illness from Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virus or Norovirus Critical: Employee Health* Observation: Person in Charge is not aware of the reporting procedures concerning information about their health as they relate to the symptoms caused by illness, infection, or other source that is associated with an acute gastrointestinal illness or a lesion. Correction: Have the Person in Charge require employees or applicants to report if they are experiencing the following symptoms or conditions: (1) diarrhea, fever, vomiting, jaundice, or sore throat with fever. (2) A lesion containing pus such as a boil or infected wound that is open or draining and is on the hands or wrists, unless an impermeable cover such as a finger cot or stall protects the lesion and a single-use glove is worn over by an impermeable cover or on other parts of the body, unless the lesions covered by a dry durable, tight-fitting bandage. EHSS discussed and provided a copy of OEHS Guide to Employee Health.	12/20/2012	Routine

1 User Review:

BLC297

Added on Feb 25, 2022 4:46 PM

Food:

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Great place for quick bite to eat.

Would you recommend Crewe's Place to others? Yes

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