Crustacean Boil N' Grill, 8906 West Broad Street Ste G, Henrico, VA 23294 - Full Service Restaurant inspection findings and violations

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Business Info

Restaurant: Crustacean Boil N' Grill
Address: 8906 West Broad Street Ste G, Henrico, VA 23294
Type: Full Service Restaurant
Phone: 804 404-2412
Total inspections: 8
Last inspection: 07/23/2015
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Inspection findings

Inspection date

Type
Permit issued, post in public view. No critical violations noted.
  • Non-Food Contact Surfaces
    Observation: Observed the bottom shelving of the rear prep table is in need of cleaning. Observed the interior of cook line reach-in freezer is soiled.
    Correction: Clean the shelving and freezer.
  • Kitchenware and Tableware
    Observation: Observed utensils in containers on rear shelving that have the food contact surface upward (spatula, sieve, etc).
    Correction: Invert all clean utensils, handles upward.
  • Plumbing System Maintained in Good Repair
    Observation: Observed a leak under the 3 compartment sink.
    Correction: Repair the leak.
  • Handwashing Cleanser - Availability (corrected on site)
    Observation: Observed the lack of soap at the kitchen handsink.
    Correction: Supply soap at all handsinks.
07/23/2015Routine
  • Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
    Observation: Observed an open bag of cooked crawfish with no date marking.
    Correction: Supply date marking on all ready to eat food held for 24 hours or more.
  • Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition* (corrected on site)
    Observation: Observed a container of chopped tomatoes with a "use by" date of 3/17/15.
    Correction: Foods held at 41 degrees (ready to eat) may be retained for 7 days. Today's date is 3/17/15. Food was discarded.
03/17/2015Risk Factor
  • Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition* (corrected on site) (repeated violation)
    Observation: Observed etouffee in the walk-in box with a date of 10/19 and marinade with a date of 10/16.
    Correction: You may retain foods for 7 days if held at 41 degrees or below. After 7 days foods warrant discarding. Foods were discarded.
  • Equipment - Non-Food Contact Surfaces and Utensils (corrected on site)
    Observation: Observed mold/slime on the interior plastic chute of the bulk ice machine.
    Correction: Clean the mold from the chute
  • Handwashing Signage/Handwashing Facilities
    Observation: Observed the lack of a handwashing sign in the male/female restrooms.
    Correction: Supply signs in the restrooms.
10/27/2014Risk Factor
Good glove use observed. Light intensity 44-60 foot candles in prep area. 200+ ppm QAC at 3 compartment sink. Annual permit issued. We discussed: covered waste receptacle for women's room.
  • Critical: Shellfish - Shellstock - Maintaining Identification* (corrected on site)
    Observation: Found live mussels with tag, but no filing system.
    Correction: Correct by marking date used on tag, filing tag, and retaining for 90 days. Corrected by filing in bucket.
  • Food Storage - Clean and Dry Location
    Observation: Found cases of food on floor in office.
    Correction: Store all containers of food off floor.
07/18/2014Routine
Andouille sausage, clams, mussels - received frozen and fully cooked. Good glove use observed. 200+ ppm QAC at 3 compartment sink, replace damaged test kit. We discussed - store all foods off floor.
  • Critical: Reheating for Hot Holding* (corrected on site)
    Observation: Found gumbo and jambalaya from previous days, placed in steam table at 61-68 degrees.
    Correction: Reheat product to 165 degrees before placing in steam table at 135 degrees.
  • Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
    Observation: Found multiple products (mac & cheese, bread pudding) which lacks date label.
    Correction: Label and date all prepared or opened products.
  • Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition* (corrected on site)
    Observation: Found angel hair pasta moldy and labeled "use by 2/7/14".
    Correction: Discard prepared foods after 7 days.
02/26/2014Risk Factor
Good glove use observed and discussed. Good handwash observed. Increase light intensity at prep table and steam table. 200+ ppm QAC at 3 compartment sink. We discussed cooling and reheat practices for gumbo, etoufee, jambalaya. Sausage is fully cooked. Clams, mussels, received cooked and frozen. Annual permit issued.
No violation noted during this evaluation.		09/11/2013Risk Factor
Refrigeration temperatures satisfactory. Light intensity 40-50 foot candles, provide 4 lit tubes in every fixture. Remove/do not use unapproved equipment (boiler). 30 day permit issued.
No violation noted during this evaluation.		08/13/2013Pre-Opening
Courtesy review for change of owners & concept. The following issues must be resoled prior to opening: Provide demonstration of knowledge of food safety practices
No violation noted during this evaluation.		07/29/2013Other

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