Crabby Oyster, 15411 Dahlgren Road Suite #1, King George, VA - Restaurant inspection findings and violations
Violation code | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
| 3380 - Corrected During Inspection Critical Quaternary ammonium sanitizer concentration level in the wet wiping cloth bucket measured at 400 ppm. | November 12, 2008 | Critical Procedures | 1 | 0 | Details / Comments |
|
February 29, 2008 | Routine | - | - | Details / Comments |
| No violation noted during this evaluation. | February 27, 2007 | Pre-Opening | 0 | 0 | Details / Comments |
| No violation noted during this evaluation. | February 13, 2007 | Other | 0 | 0 | Details / Comments |
November 12, 2008 (Critical Procedures)
Violation: 3380 - Corrected During Inspection Critical Quaternary ammonium sanitizer concentration level in the wet wiping cloth bucket measured at 400 ppm.
Proper concentration level of the quaternary ammonium sanitizer is 200 ppm.
Comments:
Temperatures continued: WIC Shucked oysters ST 42'F, Prep Unit Potato Salad IT 35'F, Ham ST 38'F, Crab cake cooking IT 171'F, HH-Baked Potatoes IT 178'F, Scallops Cooking IT 160'F.
WIC-walk in cooler, RIC-reach in cooler, ST-surface temperature, IT-internal temperature, HH-hot holding, CH-cold holding, PIC-person in charge, SP-sandwich prep, RIR-reach in refrigerator
This inspection was limited to the risk factors that have been identified by the Centers for Disease Control and Prevention (CDC) as the most prevalent contributing factors of foodborne illness or injury. The risk factors include: poor personal hygiene, food from unsafe sources, inadequate cooking, improper holding temperatures, and contaminated equipment.
A consumer advisory is on the menu. Operator keeps shellstock tags, in chronological order, for at least the required 90 days. Chlorine sanitizer concentration level in the dishmachine measured at 50 ppm. Ensure all refrigeration units are set at 36'F to 38'F in order to keep all potentially hazardous foods at 41'F or lower. Facility very clean and well maintained. Observed good date marking, handwashing and food handling procedures during inspection. Food suppliers are: Sysco and Cowarts Seafood/Baltimore Maryland.
February 29, 2008 (Routine)
Violations:
- 0200 - Corrected During Inspection 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. - 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: 2 microwaves
Clean and sanitize these surfaces for food contact. - 1800 - The nonfood contact surface of the following EQUIPMENT has accumulations of grime and debris: 1. Shelving throughout facility
Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
Ensure all refrigeration units are set at 36'F to 38'F in order to keep all potentially hazardous foods at 41'F or lower. Observed good date marking, glove use and handwashing. Chlorine sanitizer in dishmachine measured at 50 ppm. Facility does no serve live shellfish. Discussed adding a consumer advisory to menu by 4/1/08.
WIC-walk in cooler, RIC-reach in cooler, ST-surface temperature, IT-internal temperature, HH-hot holding, CH-cold holding, PIC-person in charge, SP-sandwich prep, RIR-reach in refrigerator
February 27, 2007 (Pre-Opening)
Comments:The following items neede to be corrected:
1. Repair/replace floors in dry storage
2. replace bulbs in dry storage, men's restroom, and women's restroom to met minimum footcandles of light in those areas.
3. reapir hole in the dry storage ceiling
4. clean ceiling vents in the men's restroom and women's rstroom.
5. caulk behind handsinks in both restrooms
6. WIC damaged, paint/repair
7. As tiles in the kitchen become damaged replace as needed.
8. Relocate first aid kit
Notes: fish is supplied through Sysco
PIC is scheduled to take April 07 Over Easy food saftey class with other staff memembers also in attendance. In the mean time the previous owner will stay on as a stff member.
Display case in kitchen operating at 35 degrees F. Crab balls 41.1 (st) F, Fish (st) 38
Prep unit cole slaw 41.2 (st), tomatoes (st) 40.2
Facility is smoking.
Abbreviations: ST=surface temperature, IT=Internal temperature, WIC=walk-in cooler, WIF=walk-in freezer PIC=Person in charge, HH=hot holding.
Recent foodborne illness outbreaks have been associated with produce including lettuce, green onions and tomatoes. The best way to prevent such an outbreak at you establishment is to obtain food from approved suppliers, handle the produce with minimal hand contact and keep the produce at 41 degrees or below.
February 13, 2007 (Other)
Comments:Met with owner to discuss plans to change ownership of the establishment. The sale will take place 3/1/2007. I will be back to inspect prior to the change of owner taking place.
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