Joe's Crab Shack, 2805 Plank Road, Fredericksburg, VA 22401 - Full Service Restaurant inspection findings and violations

Business Info

Restaurant: Joe's Crab Shack
Address: 2805 Plank Road, Fredericksburg, VA 22401
Type: Full Service Restaurant
Phone: 540 548-3844
Total inspections: 5
Last inspection: 12/17/2015

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Inspection findings	Inspection date	Type
The facility is clean and well-maintained. Abbreviations: PIC- person in charge, WIC- walk in cooler, RIC- reach in cooler, IT- internal temperature, ST- surface temperature, PPM- parts per million. Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition* (corrected on site) Observation: One container of commercially processed ready-to-eat (RTE) buttermilk in the walk-in cooler was not discarded by the ""consume by"" date. PIC discarded the food during the inspection. Correction: Discard the food at this time and ensure all commercially processed RTE food is served, sold or discarded by the ""consume by"" date after opening. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria. Mops - Drying Mops (corrected on site) Observation: Mop was not hung up to air dry. PIC hung the mop up to dry during the inspection. Correction: Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.	12/17/2015	Routine
Abbreviations: walk-in cooler (WIC), walk-in freezer (WIF), reach-in cooler (RIC), reach-in freezer (RIF), internal temperature (IT), surface temperature (ST), person in charge (PIC), parts per million (PPM), hot holding unit (HH), temperature control for safety (TCS) Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) Observation: The following foods were observed being held at improper cold holding temperatures in the breading station RIC: raw shrimp (56F) and raw pollock (57F). All items were put in to the WIC to cool below 41F. Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.	05/28/2015	Risk Factor
Abbreviations: WIC - walk in cooler Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent (corrected on site) Observation: The nonfood contact surface of the towel under the cutting board is not corrosion resistant, nonabsorbent, and/or smooth.Towel was removed during inspection. Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent. Equipment - Fixed Equipment, Spacing or Sealing Observation: The hand sink at the bar is not sealed to adjoining equipment or walls. Correction: Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage. Equipment - Good Repair and Proper Adjustment Observation: The ice cream chest freezer was observed in a condition that prevents necessary maintenance and easy cleaning. There was a heavy build-up of ice inside of the unit. Correction: Defrost the freezer to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability. Equipment and Utensils - Good Repair and Calibration Observation: The water temperature gauge on the dish machine is not in good repair and/ or not accurate in the range of use. Correction: Repair, replace, and/or maintain the calibration of gauges for accuracy and function in the intended range of use. Non-Food Contact Surfaces (corrected on site) Observation: The nonfood contact surface of the soda gun holder near the bar has accumulations of grime and debris. The holder was cleaned during inspection. Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents. Critical: Backflow Prevention, Air Gap* Observation: The diameter of the air gap between the water supply inlet and the flood level rim of the dipper well near the ice cream freezer is less than 1 inch. Correction: Provide an air gap with a diameter that is at least twice the diameter of the water supply inlet and not less that 1 inch for proper backflow prevention by the air gap. Ventilation Systems - Cleaning Ventilation Systems - Nuisance and Discharge Prohibition Observation: Intake and exhaust air ducts are not being cleaned. The ceiling vents above the ice machine are dirty. Correction: Clean intake and exhaust air ducts and change filters so they are not a source of contamination by dust, dirt and other materials	12/22/2014	Routine
Abbreviations: RIC-Reach In Cooler, RIF-Reach In Freezer, PIC-Person In Charge, HH-Hot Holding, CH-Cold Holding, WIC-Walk In Cooler, WIF-Walk In Freezer, PP-Pizza Prep, SP-Sandwich Prep Food temperatures continued: Shrimp CH 39'F, Salmon 40'F Chicken 43'F, Crab Dip 40'F, WIC Pot Pie Base 42'F, Thaw WIC Lobster Bisque 41'F, Crab Legs 38'F, Bar WIC Milk 43'F. Operator is in the process of replacing the door and the heat strip to the WIC. Chlorine sanitizer in the bar 3 compartment sink and the dishmachine measured 50 ppm. Facility is clean and well maintained. No violation noted during this evaluation.	01/15/2014	Routine
Abbreviations: RIC-Reach In Cooler, RIF-Reach In Freezer, PIC-Person In Charge, HH-Hot Holding, CH-Cold Holding, WIC-Walk In Cooler, WIF-Walk In Freezer, PP-Pizza Prep, SP-Sandwich Prep Temperatures continued: CH Fish Stuffing 38'F, Fish Balls 38/"F, Lobster Tails 35'F, Calamari 38'F. Chlorine sanitizer in the dishmachine measured 100 ppm. Quaternary ammonium sanitizer in the wet wiping cloth bucket at the prep area measured 200 ppm.. Discussed with operator: 1. as of February 11, 2013, facility will be receiving and serving raw live oysters Ensure the date the last shellstock from the oyster container is sold or served, is recorded on the tag. Ensure consumers are informed of the significantly increased risk of consuming raw oysters either on the menu, table tents, placards or other effective written means. 2. ensure the caulking at the mop sink is kept in good repair Operator is knowledgeable in food safety and employee health. Observed good handwashing, glove use, date marking, food handling procedures, food storage and cooking/cold holding temperatures during inspection. Facility is clean and well maintained. Equipment and Utensils, Air-Drying Required (corrected on site) Observation: Food containers, at dishmachine area, were found stacked while wet after cleaning and chemical sanitization. Correction: Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.	02/04/2013	Routine

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