The Crab Shack, 6560 Maddox Blvd., Chincoteague, VA 23336 - Seasonal Full Service Restaurant inspection findings and violations

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Business Info

Restaurant: The Crab Shack
Address: 6560 Maddox Blvd., Chincoteague, VA 23336
Type: Seasonal Full Service Restaurant
Phone: 757 990-9841
Total inspections: 8
Last inspection: 09/24/2015
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Inspection findings

Inspection date

Type
No violations found during this inspection.
Very clean.
Good datemarking.
Excellent food temperatures.
Inspection report was discussed with the PIC.
No violation noted during this evaluation.		09/24/2015Routine
No violations were found during this inspection.
inspection report was discussed with the PIC.
Clean facility.
Well-organized walk-ins.
New flooring installed in dining room and restrooms.
Kitchen - clean.
Serv-Safe certification: Rene Holston
03-04-15 to 03-04-20
Examination form no. 5021
Certification no.: 12090388
No violation noted during this evaluation.		04/17/2015Routine
Violation and inspection report were discussed with the PIC.
Note:Towel dispenser to be installed/drilled into concrete walls.
Stock just arrived.
Walk-ins - good.
Cl2 test kit available- good.
Excellent datemarking!
Very clean.
  • Non-Food Contact Surfaces
    Observation: The nonfood contact surface of the True upright freezer 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.
09/18/2014Routine
No hot or cold holding foods.
New oven, new ice machine,
new True upright freezer, new 3 burner
Radiance stove, new Ansel nozzles and tubing
and system was backtested.
Very clean kitchen.
Walk-ins clean , CL2 test kit and disposable
gloves were available.
Inspection report was discussed with the PIC and
permit was issued.
No violation noted during this evaluation.		04/30/2014Routine
Made visit
No violation noted during this evaluation.		12/18/2013Other
All violations and inspection report was discussed with
the PIC.
Excellent datemarking!
Walk-ins (esp. refrigerator) - very clean!
Excellent example for storage of raw seafood!
Pollock- 33 degrees
Shrimp- 40 degrees
Crab Cakes- 41 degrees
Ranch Dressing- 33 degrees
Bleu Cheese- 34 degrees
  • Utensils - In-Use - Between-Use Storage (corrected on site)
    Observation: In-use utensils improperly stored between use.
    Correction: Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 135°F.
  • Food Storage - Clean and Dry Location (repeated violation)
    Observation: Food stored on the floor or food stored less than 6" above the floor. (Bags of hush puppy mix and containers of shortening).;Elevate food storage onto approved shelving with minimum 6" legs or casters.
  • Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness*
    Observation: Chlorine sanitizing solution used in mechanical dishwasher was not at an acceptable concentration.
    Correction: Adjust the chlorine sanitizing solution to a level of at least 200 parts per million.
09/19/2013Routine
Inspection report was discussed with the operator.
  • Food Storage - Clean and Dry Location
    Observation: Food stored on the floor in the walk in freezer.
    Correction: Elevate food storage onto approved shelving with minimum 6" legs or casters.
  • Warewashing Equipment, Determining Chemical Sanitizer Concentration
    Observation: A sanitizer test kit is not being used to ensure the chemical sanitizing solution(s) are at the proper concentration.
    Correction: Use a chlorine chemical test kit to ensure the sanitizing solution is maintained at the proper solution.
  • Handwashing - Using a Handwashing Lavatory
    Observation: The handwashing facility located in the warewash room is blocked, preventing access by employees for easy handwashing.
    Correction: Access to the handwashing facility identified above is to be available during all hours of operation. Remove the clutter preventing its use.
  • Refuse Receptacles
    Observation: There are refuse containers in the kitchen without covers.
    Correction: All refuse containers are to be fitted with snug lids.
  • 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
04/29/2013Routine
Inspection attempted, facility closed for the season.
No violation noted during this evaluation.		02/19/2013Routine

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