C.P. Shuckers Cafe and Raw Bar, 2407 Pacific Avenue, Virginia Beach, VA - Restaurant inspection findings and violations

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Business Info

Restaurant: C.P. Shuckers Cafe and Raw Bar
Address: 2407 Pacific Avenue, Virginia Beach, Virginia
Phone: (757) 425-8676
Total inspections: 14
Last inspection: Aug 10, 2009

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Violation code

Inspection Date

Inspection Type

Critical violations

Non-Critical violations

Details / Comments

No violation noted during this evaluation. August 10, 2009Follow-up00Details / Comments
  • 0450 C - Corrected During Inspection Critical Repeat Utensil without handle used to dispense food that is in the ready-to-eat (RTE) form which allows for a bare hand contact surface to come in contact with food item(s).
  • 2310 - Corrected During Inspection Critical The handwashing facility located at the waitstation is blocked, preventing access by employees for easy handwashing.
  • 1790 - Corrected During Inspection The cavity of the microwave oven is observed soiled.
  • 0820 A 2 - Corrected During Inspection Critical Repeat Oyster rockefeller, pasta, roast beef, heavy cream, sliced tomatoes, cooked onions and mushrooms cold holding at improper temperatures.
  • 1450 - Repeat Prep lowboy is not maintaining potentially hazardous foods 41F or below.
  • 0480 - Corrected During Inspection Unlabeled food containers: oil spray bottle .
  • 2000 - Corrected During Inspection Repeat Clean cups were not observed stored in a position to allow air-drying.
July 27, 2009Routine34Details / Comments
  • 0450 - Corrected During Inspection Critical Employees observed handling ready-to-eat (RTE) food with their bare hands.
  • 0450 C - Corrected During Inspection Utensil without handle used to dispense food that is not ready-to-eat (RTE) allowing for a bare hand contact surface to come in contact with food item(s); bowl in seasoning.
  • 0820 A 2 - Corrected During Inspection Critical Roast beef, pasta, tomatoes, salsa, cooked vegetables cold holding at improper temperatures
  • 0820 A 2 - Corrected During Inspection Critical Oysters rockafeller cold holding at improper temperatures
  • 1450 - Lowboy refrigerator is not maintaining potentially hazardous foods 41F or below.
  • 2000 - Corrected During Inspection Clean cups were not observed stored in a position to allow air-drying.
  • 2000 - Corrected During Inspection Metal service buckets items were found stored on the floor.
  • 2930 - Corrected During Inspection Outer opening of the food establishment is not protected against entry of insects and rodents; back door open, air curtain not turned on.
April 27, 2009Routine24Details / Comments
  • 0550 - Corrected During Inspection Dispensing utensils improperly stored between uses.
  • 1700 - Critical Chlorine sanitizing solution used was not at an acceptable concentration.
  • 3200 - Vent filters in the hood system are not being maintained in a clean condition.
January 23, 2009Routine12Details / Comments
No violation noted during this evaluation. October 20, 2008Follow-up00Details / Comments
  • 0610 - Repeat Food stored on the floor or food stored less than 6" above the floor.
  • 0820 A 2 - Critical Prep oysters, sliced tomato, chicken wings, garlic and oil are cold holding at improper temperatures
  • 1320 - Repeat There was no temperature measuring device located in several cold holding units.
  • 1450 - Make table, and mini refrigerator are not maintaining potentially hazardous foods 41F or below.
  • 1580 - The cutting board(s) along the make table are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
  • 1800 - The nonfood contact surface of the floor under the dishwashing area has accumulations of grime and debris.
  • 1900 - Corrected During Inspection Critical Due to improper operation of the low temperature chemical sanitizing mechanical warewashing machine, equipment food-contact surfaces and utensils are not sanitized after cleaning. (See 12 VAC 5-421-1700)
  • 2000 - Service trays were found stored on the floor.
October 02, 2008Routine26Details / Comments
  • 0470 - Critical Repeat Unwrapped or uncovered food in the walk-in cooler.
  • 0480 - Unlabeled food containers.
  • 0610 - Repeat Food stored on the floor or food stored less than 6" above the floor.
  • 0830 - Critical The prepared ready-to-eat (RTE) food in the refrigeration unit is not properly dated for disposition.
  • 1320 - There was no temperature measuring device located in the reach-in cooler.
  • 1600 - The interior surfaces of the mechanical warewashing machine are soiled with (food debris, limescale) that may decrease the effectiveness of the unit.
  • 3045 - A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees
  • 3180 - Floor by the door in the kitchen noted in need of cleaning.
  • 3200 - Repeat Vent filters in the hood system are not being maintained in a clean condition.
June 13, 2008Routine27Details / Comments
  • 0440 - Critical Repeat Tags missing from the oyster/clam containers.
  • 0440 - Critical Inadequate record keeping system for oyster/clam when removed from their tagged or labeled container.
  • 0470 - Critical Repeat Unwrapped or uncovered food in the cooking line. Pitcher for water and soda both not protected.
  • 0570 - Wiping cloths improperly stored between use.
  • 0610 - Corrected During Inspection Repeat Food stored on the floor or food stored less than 6" above the floor.
  • 0820 1 - Critical Melted cheese hot holding at improper temperatures.
  • 0830 - Critical The prepared ready-to-eat (RTE) milk ,chicken and beef in the refrigeration unit is not properly dated for disposition.
  • 1320 - There was no temperature measuring device located in the chest freezer/refrigerator.
  • 1530 - There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
  • 1570 - Chest freezer was observed in a condition that prevents necessary maintenance and easy cleaning. Frost build-up
  • 1570 - Repeat The door gasket of the refrigerator is damaged.
  • 2720 - Corrected During Inspection Dumpster or outside refuse container was open or uncovered.
  • 3330 - Critical Working containers of degreaser are not properly labeled.
  • 3340 1 - Containers of toxic chemical are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
February 04, 2008Routine57Details / Comments
  • 0440 - Critical Tags missing from the oyster containers.
  • 0470 - Critical Raw animal food preparation conducted in a manner that may cause cross contamination of ready-to-eat food (RTE).
  • 0470 - Critical Unwrapped or uncovered food in the cooler.
  • 0530 - Unpackaged food stored in direct contact with undrained ice.
  • 0610 - Repeat Food stored on the floor or food stored less than 6" above the floor of walk-in freezer.
  • 0790 - Improper methods used to thaw frozen chicken .
  • 0820 - Critical turkey cold cuts 54F cold holding at improper temperatures.
  • 1320 - Repeat There was no temperature measuring device located in the bar cooler and kitchen chest freezer.
  • 1450 - kitchen reach-in cooler is not maintaining potentially hazardous foods 41F or below.
  • 1570 - Repeat The door gasket of the reach-in cooler is damaged .
  • 1800 - Repeat The nonfood contact surface of the cooler gasket has accumulations of grime and debris.
  • 3180 - Floor in the kitchen (rain dirt) noted in need of cleaning.
  • 3200 - Intake and exhaust air ducts are not being cleaned
October 26, 2007Routine39Details / Comments
  • 0550 - In-use utensils improperly stored between use.
  • 0610 - Corrected During Inspection Repeat Food stored on the floor or food stored less than 6" above the floor.
  • 1320 - There was no temperature measuring device located in the chest freezer.
  • 1570 - Repeat The door gasket of the reach-in cooler is damaged
  • 2000 - Clean utensils were observed stored uncovered. and outside
  • 2310 - Critical Repeat The handwashing facility located at the kitchen is blocked, preventing access by employees for easy handwashing.
July 31, 2007Routine15Details / Comments
  • 0610 - Repeat Food stored on the floor or food stored less than 6" above the floor.
  • 0820 - Corrected During Inspection Critical Crab chowder hot holding at improper temperatures.
  • 1320 - There was no temperature measuring device located in the refrigerator.
  • 1570 - Repeat The door gasket of the reach-in cooler is damaged.
  • 1580 - The cutting board(s) along the prep unit are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
  • 1800 - The nonfood contact surface of the cooler door gasket has accumulations of grime and debris.
  • 2000 - Knife were found stored between slot of equipment.
  • 2310 - Critical The handwashing facility located at the cooking area is blocked, preventing access by employees for easy handwashing.
  • 2810 - Repeat Ceiling in rest-room is not smooth and easily cleanable.
April 23, 2007Routine27Details / Comments
  • 0610 - Food stored on the floor or food stored less than 6" above the floor.
  • 0820 - Corrected During Inspection Critical Cheese and butter both hot holding at improper temperatures.
  • 1210 - Grease from the exhaust hood system at the cook line was observed dripping onto food contact surfaces below. Grease collection try is missing.
  • 1320 - Repeat There was no temperature measuring device located in the prep cooler.
  • 1530 - There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
  • 1570 - Repeat The door gasket of the prep cooler is damaged.
  • 2810 - Ceiling tiles in customer's rest-rooms are not smooth and easily cleanable.
  • 3045 - Repeat A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees
  • 3100 - Repeat Dressing rooms/areas are not designated for employees who routinely change their clothes in the establishment.
  • 3200 - Intake and exhaust air ducts are not being cleaned
  • 3270 - Repeat Methods are not being used to control pests
  • 3380 - Corrected During Inspection Critical Wiping rag bucket being applied to food contact surfaces does not meet the requirements of 21 CFR 178.1010
January 03, 2007Routine210Details / Comments
  • 0200 - Employees wearing jewelry on their arms and hands while preparing food.
  • 0440 - Critical Inadequate record keeping system for seafood when removed from their tagged or labeled container.
  • 1320 - Repeat There was no temperature measuring device located in the reach-in cooler.
  • 1570 - Mechanically vented hood filters not in good repair or have gaps in between filters.
  • 1570 - The door gasket of the refrigerator is (missing, damaged).
  • 1790 - Corrected During Inspection The (cavity, door seal) of the microwave oven is observed soiled.
  • 2000 - Ice bucket were found stored on floor and not covered.
  • 2310 B - The handwash station at the waitress/waiter station is being used as a dump station.
  • 3045 - Repeat A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees
  • 3100 - Dressing rooms/areas are not designated for employees who routinely change their clothes in the establishment.
  • 3270 - Methods are not being used to control pests
October 10, 2006Routine19Details / Comments
  • 1320 - There was no temperature measuring device located in the bar refrigerators.
  • 1570 - The top panel of the microwave was observed in a state of disrepair and damaged.
  • 1770 B - Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: interior of the True refrigerator.
  • 2660 - There is no cover to the feminine napkin refuse container in the ladies room stall.
  • 2790 - The indoor ceiling material located in the toilet rooms does not meet the standard of: 1. smooth, durable and easily cleanable 2. nonabsorbent
  • 3045 - A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees (at the bar).
September 06, 2006Pre-Opening06Details / Comments

August 10, 2009 (Follow-up)

Comments:
A new lowboy refrigeration unit was purchased.

July 27, 2009 (Routine)



Violations:
  • 0450 C - Corrected During Inspection Critical Repeat Utensil without handle used to dispense food that is in the ready-to-eat (RTE) form which allows for a bare hand contact surface to come in contact with food item(s).
    Minimize bare hand and arm contact with exposed food that is in a RTE form to reduce the potential for contamination.Use utensil with handle to dispense food.
  • 2310 - Corrected During Inspection Critical The handwashing facility located at the waitstation is blocked, preventing access by employees for easy handwashing.
    Access to the handwashing facility identified above is to be available during all hours of operation. Remove the items preventing its use.
  • 1790 - Corrected During Inspection The cavity of the microwave oven is observed soiled.
    Using the manufacturer's recommended cleaning procedure, clean the microwave oven at least every 24 hours.
  • 0820 A 2 - Corrected During Inspection Critical Repeat Oyster rockefeller, pasta, roast beef, heavy cream, sliced tomatoes, cooked onions and mushrooms cold holding at improper temperatures.
    Cold hold potentially hazardous food at 41F or below to inhibit the growth of harmful bacteria.
  • 1450 - Repeat Prep lowboy is not maintaining potentially hazardous foods 41F or below.
    Repair or replace the prep lowboy to ensure food items are held at the proper cold holding temperature of 41F or below . Improper food storage temperatures are a major contributing factor to foodborne illness.
  • 0480 - Corrected During Inspection Unlabeled food containers: oil spray bottle .
    Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
  • 2000 - Corrected During Inspection Repeat Clean cups were not observed stored in a position to allow air-drying.
    Store cups in a self-draining position that allows air-drying.
Comments:
All foods that out of temperature were discarded, and a service call was made during inspection. A follow-up will be conducted; the refrigeration unit must be fully repaired or discarded.

April 27, 2009 (Routine)



Violations:
  • 0450 - Corrected During Inspection Critical Employees observed handling ready-to-eat (RTE) food with their bare hands.
    Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
  • 0450 C - Corrected During Inspection Utensil without handle used to dispense food that is not ready-to-eat (RTE) allowing for a bare hand contact surface to come in contact with food item(s); bowl in seasoning.
    Minimize bare hand and arm contact with exposed food that is not in a RTE form to reduce the potential for contamination. Use utensil with handle to dispense food.
  • 0820 A 2 - Corrected During Inspection Critical Roast beef, pasta, tomatoes, salsa, cooked vegetables cold holding at improper temperatures
    Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41F or below to inhibit the growth of harmful bacteria.
  • 0820 A 2 - Corrected During Inspection Critical Oysters rockafeller cold holding at improper temperatures
    Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F or below.
  • 1450 - Lowboy refrigerator is not maintaining potentially hazardous foods 41F or below.
    Repair or replace the refrigeration unit to ensure food items are held at the proper cold holding temperature of 41F or below . Improper food storage temperatures are a major contributing factor to foodborne illness.
  • 2000 - Corrected During Inspection Clean cups were not observed stored in a position to allow air-drying.
    Store cups in a self-draining position that allows air-drying.
  • 2000 - Corrected During Inspection Metal service buckets items were found stored on the floor.
    Store food service buckets in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor.
  • 2930 - Corrected During Inspection Outer opening of the food establishment is not protected against entry of insects and rodents; back door open, air curtain not turned on.
    Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
Comments:
Maintenance service call was placed at time of inspection for the one refrigeration unit. Oysters were not required to be discarded due to timing of preparation, all other foods were discarded. All other violations were corrected at time of inspection. Please call when the refrigeration unit is fixed.

January 23, 2009 (Routine)



Violations:
  • 0550 - Corrected During Inspection Dispensing utensils improperly stored between uses.
    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 135F.
  • 1700 - Critical Chlorine sanitizing solution used was not at an acceptable concentration.
    Immediately discontinue the use of the machine until it is operating in accordance with minimum requirements. Initiate manual wash, rinse, and sanitize method to properly clean and sanitize equipment and utensils. To minimize workload you can move to all single service utensils.
  • 3200 - Vent filters in the hood system are not being maintained in a clean condition.
    Maintain hood system vent filters in a clean condition.
Comments:
All violations were discussed for correction. Dishwasher repair order was called in at the time of inspection.

October 20, 2008 (Follow-up)

Comments:
Follow-up conducted, and permit was issued per corrective action.

October 02, 2008 (Routine)



Violations:
  • 0610 - Repeat Food stored on the floor or food stored less than 6" above the floor.
    Elevate food storage onto approved shelving with minimum 6" legs or casters.
  • 0820 A 2 - Critical Prep oysters, sliced tomato, chicken wings, garlic and oil are cold holding at improper temperatures
    Do not serve food items that have been out of temperature longer than 4 hours. All other foods may be relocated to a refrigeration unit that is capable of maintaining food storage at 41F or below.
  • 1320 - Repeat There was no temperature measuring device located in several cold holding units.
    Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
  • 1450 - Make table, and mini refrigerator are not maintaining potentially hazardous foods 41F or below.
    Repair or replace the equipment to ensure food items are held at the proper cold holding temperature of 41F or below . Improper food storage temperatures are a major contributing factor to foodborne illness.
  • 1580 - The cutting board(s) along the make table are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
    Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
  • 1800 - The nonfood contact surface of the floor under the dishwashing area has accumulations of grime and debris.
    Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
  • 1900 - Corrected During Inspection Critical Due to improper operation of the low temperature chemical sanitizing mechanical warewashing machine, equipment food-contact surfaces and utensils are not sanitized after cleaning. (See 12 VAC 5-421-1700)
    Repair the unit to restore chemical sanitization. Verify the level of sanitizer and continually monitor by the use of test strips/kit.
  • 2000 - Service trays were found stored on the floor.
    Store service items in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor.
Comments:
All violations were discussed for correction, permit will be issued per follow-up inspection.

June 13, 2008 (Routine)



Violations:
  • 0470 - Critical Repeat Unwrapped or uncovered food in the walk-in cooler.
    Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
  • 0480 - Unlabeled food containers.
    Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
  • 0610 - Repeat Food stored on the floor or food stored less than 6" above the floor.
    Elevate food storage onto approved shelving with minimum 6" legs or casters.
  • 0830 - Critical The prepared ready-to-eat (RTE) food in the refrigeration unit is not properly dated for disposition.
    Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41F or below the food shall be served or sold within 7 calendar days. 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.
  • 1320 - There was no temperature measuring device located in the reach-in cooler.
    Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
  • 1600 - The interior surfaces of the mechanical warewashing machine are soiled with (food debris, limescale) that may decrease the effectiveness of the unit.
    Increase the frequency of cleaning or limescale deposit removal from the interior surfaces of the unit to maintain unit performance.
  • 3045 - A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees
    Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
  • 3180 - Floor by the door in the kitchen noted in need of cleaning.
    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.
  • 3200 - Repeat Vent filters in the hood system are not being maintained in a clean condition.
    Maintain hood system vent filters in a clean condition.
Comments:
Violations discussed for correction/mechanical Dishmachine final rinse chlorine level above 50ppm/wash water temperature above 145F/tomato from Sysco and from approved source.

February 04, 2008 (Routine)



Violations:
  • 0440 - Critical Repeat Tags missing from the oyster/clam containers.
    Ensure the tags remain attached to the shellstock container in which they were received until the container is empty.
  • 0440 - Critical Inadequate record keeping system for oyster/clam when removed from their tagged or labeled container.
    Use an approved record keeping system that would preserve the source identification when removing 1 or more tagged or labeled shellstock from their containers. The system must ensure that shellstock from one tagged or labeled container is not commingled with shellstock from another container before being ordered by the consumer. A variance from the regulatory authority must be granted if using more than 1 tagged or labeled shellstock container at one time.
  • 0470 - Critical Repeat Unwrapped or uncovered food in the cooking line. Pitcher for water and soda both not protected.
    Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
  • 0570 - Wiping cloths improperly stored between use.
    Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
  • 0610 - Corrected During Inspection Repeat Food stored on the floor or food stored less than 6" above the floor.
    Elevate food storage onto approved shelving with minimum 6" legs or casters.
  • 0820 1 - Critical Melted cheese hot holding at improper temperatures.
    Rapidly reheat the food to 165F and maintain at 135F or above through the hot holding period.
  • 0830 - Critical The prepared ready-to-eat (RTE) milk ,chicken and beef in the refrigeration unit is not properly dated for disposition.
    Mark the name and ""consume by"" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41F or below the food shall be served or sold within 7 calendar days or within 4 calendar days if held at 45F. 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.
  • 1320 - There was no temperature measuring device located in the chest freezer/refrigerator.
    Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
  • 1530 - There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
    Obtain a chemical test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
  • 1570 - Chest freezer was observed in a condition that prevents necessary maintenance and easy cleaning. Frost build-up
    Repair the door gasket to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the door gasket, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
  • 1570 - Repeat The door gasket of the refrigerator is damaged.
    Repair or replace the refrigerator door gasket in accordance with the manufacturer's specifications.
  • 2720 - Corrected During Inspection Dumpster or outside refuse container was open or uncovered.
    Cover all waste containers when not in continuous use.
  • 3330 - Critical Working containers of degreaser are not properly labeled.
    Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
  • 3340 1 - Containers of toxic chemical are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
    Containers of toxic spray can must be separated by spacing or partitioning to prevent contamination of food, equipment, utensils, linens or single service items.
Comments:
Violations discussed and/ or corrected during inspection.

October 26, 2007 (Routine)



Violations:
  • 0440 - Critical Tags missing from the oyster containers.
    Ensure the tags remain attached to the shellstock container in which they were received until the container is empty.
  • 0470 - Critical Raw animal food preparation conducted in a manner that may cause cross contamination of ready-to-eat food (RTE).
    Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
  • 0470 - Critical Unwrapped or uncovered food in the cooler.
    Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
  • 0530 - Unpackaged food stored in direct contact with undrained ice.
    Store unpackaged food in drained ice.( Waitress station)
  • 0610 - Repeat Food stored on the floor or food stored less than 6" above the floor of walk-in freezer.
    Elevate food storage onto approved shelving with minimum 6" legs or casters.
  • 0790 - Improper methods used to thaw frozen chicken .
    Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41F. 2. Completely submerged under running water at a temperature of 70F or below with sufficient water velocity to agitate and float off loose particles in an overflow. Ready-to-eat food shall not exceed 41F and raw animal foods shall not exceed 41F for more than four hours 3. As part of the cooking process
  • 0820 - Critical turkey cold cuts 54F cold holding at improper temperatures.
    Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F or below.
  • 1320 - Repeat There was no temperature measuring device located in the bar cooler and kitchen chest freezer.
    Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
  • 1450 - kitchen reach-in cooler is not maintaining potentially hazardous foods 41F or below.
    Repair or replace the reach-in cooler to ensure food items are held at the proper cold holding temperature of 41F or below . Improper food storage temperatures are a major contributing factor to foodborne illness.
  • 1570 - Repeat The door gasket of the reach-in cooler is damaged .
    Repair or replace the reach-in cooler door gasket in accordance with the manufacturer's specifications.
  • 1800 - Repeat The nonfood contact surface of the cooler gasket has accumulations of grime and debris.
    Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
  • 3180 - Floor in the kitchen (rain dirt) noted in need of cleaning.
    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.
  • 3200 - Intake and exhaust air ducts are not being cleaned
    Clean intake and exhaust air ducts and change filters so they are not a source of contamination by dust, dirt and other materials
Comments:
Violations discussed for correction/food permit issued.

July 31, 2007 (Routine)



Violations:
  • 0550 - In-use utensils improperly stored between use.
    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 140F.
  • 0610 - Corrected During Inspection Repeat Food stored on the floor or food stored less than 6" above the floor.
    Elevate food storage onto approved shelving with minimum 6" legs or casters.
  • 1320 - There was no temperature measuring device located in the chest freezer.
    Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
  • 1570 - Repeat The door gasket of the reach-in cooler is damaged
    Repair or replace the cooler door gasket in accordance with the manufacturer's specifications.
  • 2000 - Clean utensils were observed stored uncovered. and outside
    Store equipment and utensils covered or inverted to prevent contamination while in storage.
  • 2310 - Critical Repeat The handwashing facility located at the kitchen is blocked, preventing access by employees for easy handwashing.
    Access to the handwashing facility identified above is to be available during all hours of operation. Remove the blocking equipment preventing its use.
Comments:
Violations discussed and or corrected during inspection.

April 23, 2007 (Routine)



Violations:
  • 0610 - Repeat Food stored on the floor or food stored less than 6" above the floor.
    Elevate food storage onto approved shelving with minimum 6" legs or casters.
  • 0820 - Corrected During Inspection Critical Crab chowder hot holding at improper temperatures.
    Hot hold potentially hazardous food at 140F or above to inhibit the growth of harmful bacteria.
  • 1320 - There was no temperature measuring device located in the refrigerator.
    Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
  • 1570 - Repeat The door gasket of the reach-in cooler is damaged.
    Repair or replace the cooler door gasket in accordance with the manufacturer's specifications.
  • 1580 - The cutting board(s) along the prep unit are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
    Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
  • 1800 - The nonfood contact surface of the cooler door gasket has accumulations of grime and debris.
    Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
  • 2000 - Knife were found stored between slot of equipment.
    Store knives in knives holder or in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor.
  • 2310 - Critical The handwashing facility located at the cooking area is blocked, preventing access by employees for easy handwashing.
    Access to the handwashing facility identified above is to be available during all hours of operation. Remove the blocking equipment preventing its use.
  • 2810 - Repeat Ceiling in rest-room is not smooth and easily cleanable.
    Repair or replace ceiling to make it smooth and easily cleanable.
Comments:
Violations discussed for correction/critical violations corrected during inspection/chlorine level at mechanical dishmachine final rinse is above 100ppm.

January 03, 2007 (Routine)



Violations:
  • 0610 - Food stored on the floor or food stored less than 6" above the floor.
    Elevate food storage onto approved shelving with minimum 6" legs or casters.
  • 0820 - Corrected During Inspection Critical Cheese and butter both hot holding at improper temperatures.
    Hot hold potentially hazardous food at 140F or above to inhibit the growth of harmful bacteria.
  • 1210 - Grease from the exhaust hood system at the cook line was observed dripping onto food contact surfaces below. Grease collection try is missing.
    Alter or replace the hood system to prevent grease or condensation from draining or dripping onto food, equipment, utensils, linens, single-service, and single-use articles.
  • 1320 - Repeat There was no temperature measuring device located in the prep cooler.
    Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
  • 1530 - There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
    Obtain a chemical test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
  • 1570 - Repeat The door gasket of the prep cooler is damaged.
    Repair or replace the reach-in cooler door gasket in accordance with the manufacturer's specifications.
  • 2810 - Ceiling tiles in customer's rest-rooms are not smooth and easily cleanable.
    Repair or replace ceiling to make it smooth and easily cleanable.
  • 3045 - Repeat A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees
    Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
  • 3100 - Repeat Dressing rooms/areas are not designated for employees who routinely change their clothes in the establishment.
    Provide dressing rooms/areas for employees who routinely change their clothes in the establishment
  • 3200 - Intake and exhaust air ducts are not being cleaned
    Clean intake and exhaust air ducts and change filters so they are not a source of contamination by dust, dirt and other materials
  • 3270 - Repeat Methods are not being used to control pests
    When pests are found use methods to such as trapping devices or other means of pest control. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
  • 3380 - Corrected During Inspection Critical Wiping rag bucket being applied to food contact surfaces does not meet the requirements of 21 CFR 178.1010
    Utilize only correct chemical concentration that meet the requirements of 21 CFR 178.1010 when applying to food contact surfaces
Comments:
Violations discussed and or corrected during inspection.

October 10, 2006 (Routine)



Violations:
  • 0200 - Employees wearing jewelry on their arms and hands while preparing food.
    Ensure employees are not wearing jewelry on their arms and hands while preparing food. This section does not apply to a plain ring such as a wedding band.
  • 0440 - Critical Inadequate record keeping system for seafood when removed from their tagged or labeled container.
    Use an approved record keeping system that would preserve the source identification when removing 1 or more tagged or labeled shellstock from their containers. The system must ensure that shellstock from one tagged or labeled container is not commingled with shellstock from another container before being ordered by the consumer. A variance from the regulatory authority must be granted if using more than 1 tagged or labeled shellstock container at one time.
  • 1320 - Repeat There was no temperature measuring device located in the reach-in cooler.
    Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
  • 1570 - Mechanically vented hood filters not in good repair or have gaps in between filters.
    Repair or replace hood filters and/or eliminate gaps between filters.
  • 1570 - The door gasket of the refrigerator is (missing, damaged).
    Repair or replace the refrigerator door gasket in accordance with the manufacturer's specifications.
  • 1790 - Corrected During Inspection The (cavity, door seal) of the microwave oven is observed soiled.
    Using the manufacturer's recommended cleaning procedure, clean the (cavity, door seal) of the microwave oven at least every 24 hours.
  • 2000 - Ice bucket were found stored on floor and not covered.
    Store ice bucket in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor.
  • 2310 B - The handwash station at the waitress/waiter station is being used as a dump station.
    The handwash facility identified above is to be used for washing hands only
  • 3045 - Repeat A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees
    Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
  • 3100 - Dressing rooms/areas are not designated for employees who routinely change their clothes in the establishment.
    Provide dressing rooms/areas for employees who routinely change their clothes in the establishment
  • 3270 - Methods are not being used to control pests
    When pests are found use methods to such as trapping devices or other means of pest control. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
Comments:
Violations discussed and/or corrected during inspection/food permit issued.

September 06, 2006 (Pre-Opening)



Violations:
  • 1320 - There was no temperature measuring device located in the bar refrigerators.
    Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
  • 1570 - The top panel of the microwave was observed in a state of disrepair and damaged.
    Repair the microwave to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the microwave, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
  • 1770 B - Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: interior of the True refrigerator.
    Clean and sanitize these surfaces for food contact.
  • 2660 - There is no cover to the feminine napkin refuse container in the ladies room stall.
    Provide a cover to the feminine napkin refuse container in the ladies room stall.
  • 2790 - The indoor ceiling material located in the toilet rooms does not meet the standard of: 1. smooth, durable and easily cleanable 2. nonabsorbent
    Refinish or replace the indoor ceiling at the area designated so it is: 1. smooth, durable and easily cleanable 2. nonabsorbent
  • 3045 - A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees (at the bar).
    Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
Comments:
Opening inspection a 30 day temporary permit was issued.

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