Violations and inspection report were found during this inspection.
Chowder clams' shellfish tags were present.
07-09-2015- Charles Lewis- Shellfish Harvester #3968
Temporary splash guard installed for salad station near handwashing sink.
- Critical: Food - Safe and Unadulterated*
Observation: Food next to handwashing sink
was not protected from splashing of water.
Correction: Ensure food is safe and unadulterated by either
relocating the food or installing a splash guard
on the side of the handwashing sink. This
violation was CORRECTED during the inspection.
- Temperature Measuring Devices
Observation: The temperature measuring devices in the refrigeration units were not properly located in the warmest part of the unit.
Correction: Relocate the temperature measuring device to the warmest part of the refrigeration unit to properly represent the ambient air temperature.
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08/03/2015 | Routine | |
Excellent food temperatures.
No hot holding.
Violations and inspection report were discussed with the PIC.
Gloves worn by staff when prepping food.
Grease bin has been moved farther away from
rear kitchen door. Thank you.
Dumpster lids were closed.
PCM- conducted monthly.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the ventilation hood and filters has accumulations of grime and debris.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
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05/13/2015 | Routine | |
Violations and inspection report were discussed
with the PIC.
Discussed painting of floors and when the PIC is
able to complete work.
Also, discussed the PCM with the PIC.
Continue to have monthly service of PCC.
- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: Employees observed handling ready-to-eat (RTE) food with their bare hands.
Correction: Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands. This was corrected immediately by the PIC.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: can opener blade.
Correction: Clean and sanitize these surfaces for food contact.
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09/24/2014 | Routine | |
Violation and inspection report were discussed with the PIC.
New lighting added in main food prep area.- Very good.
Floor condition was discussed with the PIC.
Violations corrected from the previous inspection dated 10-27-13:
3340, 1770A, 2000A, B, D, 1750.- Very good. (Corrected during visit).
- Lighting, Intensity
Observation: Less than 50 foot candles of light was noted in the wait station area.(Soup and salad preparation.)
Correction: Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor
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04/02/2014 | Routine | |
Violations and inspection report were discussed with the PIC.
Excellent food temperatures!
Hood and filters- clean.
Shellfish tags were available.
PC Maintenance- conducted monthly.
- Single-Service and Single-Use Articles, Use Limitation (corrected on site)
Observation: Manufacturer seafood containers were observed reused for the storage of food.
Correction: Discontinue the reuse of manufacturer seafood containers for food storage. Provide approved reusable food storage containers designed for your food storage needs.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: can opener blade.
Correction: Clean and sanitize these surfaces for food contact.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (corrected on site)
Observation: Boxes of single serve items were observed stored unprotected on floor.
Correction: Store boxes of single serve items at least 6" off of the floor to prevent contamination until used.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Container of window cleaner are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
Correction: Container of window cleaner must be located in an area that is not above food, equipment, utensils, linens or single service items.
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10/23/2013 | Routine | |
Violation and inspection report were discussed with the PIC.
Shellfish (clam) tags dates: 04-25, 04-30.
Quat test strips available.
Gloves worn by staff when prepping foods. Excellent!
Good food temperatures!
Hood and filters look good.
Better date marking and better lighting was discussed with the PIC.
No violation noted during this evaluation. | 05/06/2013 | Routine | |
Bacti water sample was collected.
No violation noted during this evaluation. | 04/03/2013 | Other | |
Inspection report was discussed with the operator. Food temperatures were very good.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils*
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: French fry cutter.
Correction: Clean and sanitize these surfaces for food contact.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the freezer door was noted in need of cleaning.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues.
- Hand Drying Provision
Observation: No disposable towels were provided at the hand washing lavatory in the food prep area
Correction: Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Floor in the food prep area 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.
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02/15/2013 | Routine | |
Restaurant representatives - add corrected or new information about Crusty Crab Seafood Shack, 2118 Harbor Drive, Greenbackville, VA 23356 »