Da Crab Dump, Llc, 4418 W Hundred Rd, Chester, VA 23831 - Full Service Restaurant inspection findings and violations

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Business Info

Restaurant: Da Crab Dump, LLC
Address: 4418 W Hundred Rd, Chester, VA 23831
Type: Full Service Restaurant
Total inspections: 3
Last inspection: 02/03/2016
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Inspection findings

Inspection date

Type
The operator provided a digital probe thermometer, chlorine test strips and an Employee Health policy at this time.
  • Critical: Shellfish - Shellstock - Maintaining Identification*
    Observation: Tags were missing from the yellow bagged clams. stored in the side reach-in freezer.
    Correction: Ensure the tags remain attached to the shellstock container in which they were received until the container is empty.
  • Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
    Observation: container of sausages were observed cold holding at improper temperatures ( sausages measured 50 degrees F). The operator rapidly cooled the TCS food product
    Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
  • Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
    Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: interior and shelves in the line under counter seafood cooler.
    Correction: Maintain nonfood-contact surfaces of equipment clean.
  • Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
    Observation: Single service cups were found stored on the floor, in the front service area.
    Correction: Store single service items in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor.
02/03/2016Routine
The operator provided a digital metal probe thermometer, chlorine test strips and an Employee Health policy at this time.
Note: Date marking and thawing methods were discussed with management during today's inspection.
  • Utensils - In-Use - Between-Use Storage
    Observation: Dispensing utensils improperly stored between uses ( large spoons were observed stored in a container of water with floating food products).
    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.
09/30/2015Routine
Data logger was placed in the under counter reach-in cooler to monitor the cooler for the next two days.
Quaternary ammonium test strips are needed for the steramine tablets that are used for sanitizing purposes.
  • Cooling Methods (corrected on site)
    Observation: The methods used for cooling were not adequate. Discussed cooling methods with the operator and staff.
    Correction: Cool foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Using rapid chill cooling equipment 4. Stirring the food in a container placed in an ice water bath 5. Using containers that facilitate heat transfer 6. Adding ice as an ingredient 7. Any other method that can effectively accomplish cooling.
  • Critical: Food - Potentially Hazardous Food - Cold Holding*
    Observation: Sliced tomato, crab cake and cheese slices cold holding at improper temperatures. Data logger placed in the under counter reach-in to monitor the cooler
    Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
05/27/2015Routine

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