Tony's Crab & Seafood, 3138 Victory Boulevard, Portsmouth, VA - Restaurant inspection findings and violations

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Business Info

Restaurant: Tony's Crab & Seafood
Address: 3138 Victory Boulevard, Portsmouth, Virginia
Phone: (757) 485-1770
Total inspections: 15
Last inspection: Apr 9, 2009

Restaurant representatives - add corrected or new information about Tony's Crab & Seafood, 3138 Victory Boulevard, Portsmouth, VA »

Violation code

Inspection Date

Inspection Type

Critical violations

Non-Critical violations

Details / Comments

0450 - Corrected During Inspection Critical Employees observed handling ready-to-eat (RTE) food with their bare hands.April 09, 2009Routine10Details / Comments
  • 0440 - Critical The tags for the clams, and oysters are not available or are discarded immediately after the container is empty.
  • 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: containers holding flour and breading.
December 22, 2008Routine11Details / Comments
  • 0240 - Employees observed working in the food service area without proper hair restraints.
  • 1800 - The nonfood contact surface of the seafood case has accumulations of grime and debris.
  • 3270 - Harborage conditions exist. Several live roaches spotted in the food prep area.
  • 3360 - Critical Pesticides are not being applied by a certified applicator
September 02, 2008Routine13Details / Comments
  • 0610 - Food stored on the floor or food stored less than 6" above the floor in the freezer and in the dry storage.
  • 2310 B - The handwash station in the kitchen is being used to clean equipment and utensils.
  • 2350 ii - Handwashing sink in poor repair in poor repair.
  • 3040 - Handwashing aids and devices have been installed at the warewashing sink
  • 3480 - Critical First Aid Supplies are not being stored in a kit or container, but being stored beside single service items
May 15, 2008Routine14Details / Comments
  • 0580 - Repeat Single-use gloves saved for reuse.
  • 0790 - Improper methods used to thaw shrimp.
  • 0830 - Critical The prepared ready-to-eat (RTE) steamed crabs and cole slaw in the refrigeration unit is not properly dated for disposition.
  • 2000 - Single service hinged trays observed unprotected from contamination.
February 06, 2008Routine13Details / Comments
  • 0160 - Critical Repeat A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils or after engaging in any activity which may have contaminated his/her hands.
  • 0170 - A food employee was observed cleaning their hands in a food preparation sink or a sink used for utensil washing.
  • 0580 - Soiled single-use gloves still in use.
  • 2020 - Unwrapped knives, forks, or spoons were not stored with all the handles facing the same way.
  • 2650 - There is no refuse container at the area immediately adjacent to the kitchen hand sink.
  • 3040 - Handwashing aids and devices have been installed at the warewashing sink
October 19, 2007Routine15Details / Comments
0610 - Repeat Food stored on the floor or food stored less than 6" above the floor.July 12, 2007Routine01Details / Comments
  • 0160 - Critical A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils or after engaging in any activity which may have contaminated his/her hands.
  • 0450 C - Bowl or utensil without handle used to dispense food.
  • 0570 - Repeat Wiping cloths improperly stored between use.
  • 0610 - Food stored on the floor or food stored less than 6" above the floor.
  • 0790 - Repeat Improper methods used to thaw the fish and seafood.
  • 0830 - Critical The prepared ready-to-eat (RTE) seafood in the refrigeration unit is not properly dated for disposition.
  • 1150 - The nonfood contact surface of the floor in the walk in freezer and on top of the deep freezer is not designed or constructed to be easily cleanable.
  • 1570 - The door gasket of the reach in cooler is (missing, damaged).
  • 2310 B - The handwash station at the kitchen is being used as a dump station.
  • 3080 - Less than 10 foot candles of light was noted in the @Location@
March 14, 2007Routine28Details / Comments
  • 0470 A 4 - There several food items stored on the floor of the freezer.
  • 0570 - Corrected During Inspection Wiping cloths improperly stored between use.
  • 0790 - Corrected During Inspection Improper methods used to thaw sea food..
  • 2930 - The external door leading to the outside was not tight fitting; their is huge gap at the top and bottom of door.
November 16, 2006Routine04Details / Comments
1190 - Rear chest freezer has no visible thermometer.May 31, 2006Routine01Details / Comments
No violation noted during this evaluation. May 02, 2006Other00Details / Comments
  • 2260 - Critical No back flow device (vacuum breaker) on kitchen.
  • 2350 - Critical No hot water at kitchen handsink, shut off due to leak.
February 01, 2006Routine20Details / Comments
1550 - Three compartment sink needs fastening to wall.September 08, 2005Routine01Details / Comments
  • 1550 - Repeat Three compartment sink needs caulking to wall.
  • 3045 - Handwashing signage required in restrooms.
May 06, 2005Routine02Details / Comments
  • 1550 - Three compartment sink required to be caulked to wall.
  • 3080 - One light out in large hood.
  • 3090 - Filters improperly installed in large hood.
  • 3180 - Wall dirty at small hood.
January 12, 2005Routine04Details / Comments

April 09, 2009 (Routine)



Violation: 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.
Comments:
Violations were discussed with the manager. A Certified Food Manager is required in the facility by June 2009.

December 22, 2008 (Routine)



Violations:
  • 0440 - Critical The tags for the clams, and oysters are not available or are discarded immediately after the container is empty.
    Maintain the identity of the source of shellstock that are sold or served by retaining the shellstock tags or labels for 90 calendar days from the date the container is emptied.
  • 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: containers holding flour and breading.
    Maintain nonfood-contact surfaces of equipment clean.
Comments:
Pesticide treatment is up to date.

September 02, 2008 (Routine)



Violations:
  • 0240 - Employees observed working in the food service area without proper hair restraints.
    Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.
  • 1800 - The nonfood contact surface of the seafood case 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.
  • 3270 - Harborage conditions exist. Several live roaches spotted in the food prep area.
    Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
  • 3360 - Critical Pesticides are not being applied by a certified applicator
    Restricted used pesticides are to be applied by an applicator certified as defined in 7 USC 136(e) Certified Applicator, of the Federal Insecticide, Rodenticide Act, or a person under the direct supervision of a certified applicator.

May 15, 2008 (Routine)



Violations:
  • 0610 - Food stored on the floor or food stored less than 6" above the floor in the freezer and in the dry storage.
    Elevate food storage onto approved shelving with minimum 6" legs or casters.
  • 2310 B - The handwash station in the kitchen is being used to clean equipment and utensils.
    The handwash facility identified above is to be used for washing hands only
  • 2350 ii - Handwashing sink in poor repair in poor repair.
    Repair and maintain all plumbing components ans fixtures.
  • 3040 - Handwashing aids and devices have been installed at the warewashing sink
    Remove handwashing aids and devices from the warewashing sink
  • 3480 - Critical First Aid Supplies are not being stored in a kit or container, but being stored beside single service items
    Store first aid supplies in a kit or container that is located to prevent the contamination of food, equipment, utensils, and linens, and single-service and single-use articles

February 06, 2008 (Routine)



Violations:
  • 0580 - Repeat Single-use gloves saved for reuse.
    Cease reuse and discard gloves when interruptions occur in the operation.
  • 0790 - Improper methods used to thaw shrimp.
    Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41F (45F) 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
  • 0830 - Critical The prepared ready-to-eat (RTE) steamed crabs and cole slaw 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.
  • 2000 - Single service hinged trays observed unprotected from contamination.
    Store single service items in its original protective packaging or inverted in an approved dispenser.

October 19, 2007 (Routine)



Violations:
  • 0160 - Critical Repeat A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils or after engaging in any activity which may have contaminated his/her hands.
    Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
  • 0170 - A food employee was observed cleaning their hands in a food preparation sink or a sink used for utensil washing.
    Instruct food employees to clean their hands in a handwashing lavatory. Food employees may not clean their hands in a sink used for food preparation or utensil washing.
  • 0580 - Soiled single-use gloves still in use.
    Discard gloves once soiled.
  • 2020 - Unwrapped knives, forks, or spoons were not stored with all the handles facing the same way.
    To prevent contamination of the food and lip-contact surface, provide a means of storage where handles are presented to the employee.
  • 2650 - There is no refuse container at the area immediately adjacent to the kitchen hand sink.
    Provide a refuse container for the disposal of paper towels at the kitchen hand sink.
  • 3040 - Handwashing aids and devices have been installed at the warewashing sink
    Remove handwashing aids and devices from the warewashing sink

July 12, 2007 (Routine)



Violation: 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.

March 14, 2007 (Routine)



Violations:
  • 0160 - Critical A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils or after engaging in any activity which may have contaminated his/her hands.
    Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
  • 0450 C - Bowl or utensil without handle used to dispense food.
    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.
  • 0570 - Repeat Wiping cloths improperly stored between use.
    Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
  • 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.
  • 0790 - Repeat Improper methods used to thaw the fish and seafood.
    Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41F (45F) 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
  • 0830 - Critical The prepared ready-to-eat (RTE) seafood 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.
  • 1150 - The nonfood contact surface of the floor in the walk in freezer and on top of the deep freezer is not designed or constructed to be easily cleanable.
    Alter or replace this item to provide a surface that is free of unnecessary ledges, projections, and crevices.
  • 1570 - The door gasket of the reach in cooler is (missing, damaged).
    Repair or replace the reach in cooler's door gasket in accordance with the manufacturer's specifications.
  • 2310 B - The handwash station at the kitchen is being used as a dump station.
    The handwash facility identified above is to be used for washing hands only
  • 3080 - Less than 10 foot candles of light was noted in the @Location@
    Provide at least 10 foot candles at a distance of 30 inches from the floor in the walk-in refrigeration units and dry storage areas and in other areas and rooms during periods of cleaning.

November 16, 2006 (Routine)



Violations:
  • 0470 A 4 - There several food items stored on the floor of the freezer.
    All food items end to properly stored off the floor to allow for proper cooling and ventilation.
  • 0570 - Corrected During Inspection Wiping cloths improperly stored between use.
    Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
  • 0790 - Corrected During Inspection Improper methods used to thaw sea food..
    Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41F (45F) 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
  • 2930 - The external door leading to the outside was not tight fitting; their is huge gap at the top and bottom of door.
    Door should tightly fit the door opening.

May 31, 2006 (Routine)



Violation: 1190 - Rear chest freezer has no visible thermometer.

May 02, 2006 (Other)

Comments:
Permit issued.

February 01, 2006 (Routine)



Violations:
  • 2260 - Critical No back flow device (vacuum breaker) on kitchen.
  • 2350 - Critical No hot water at kitchen handsink, shut off due to leak.

September 08, 2005 (Routine)



Violation: 1550 - Three compartment sink needs fastening to wall.

May 06, 2005 (Routine)



Violations:
  • 1550 - Repeat Three compartment sink needs caulking to wall.
  • 3045 - Handwashing signage required in restrooms.
Comments:
Permit Issued.

January 12, 2005 (Routine)



Violations:
  • 1550 - Three compartment sink required to be caulked to wall.
  • 3080 - One light out in large hood.
  • 3090 - Filters improperly installed in large hood.
  • 3180 - Wall dirty at small hood.

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