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Mecklenburg County Health Dept

Public Health Inspections

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Premises Information


	Return to Inspections

Name

CRAB DU JOUR CAJUN SEAFOOD RESTAURANT & BAR

Address

8140 S TRYON ST

City/State/ZIP

CHARLOTTE

NC

28273

Premise Type

1 - Restaurant

County

Mecklenburg

Inspection Date

7/17/2024

Final Score @ Grade

96

A

General Comments

Violations

CDI=Corrected During Inspection

R=Repeat Violation

VR=Verification Required

Violation Item	Demerits	Violation Description	CDI	R	VR	Comments
2	1	Certified Food Protection Manager	No	No	No	2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM upon arrival. CFPM joined EHS after inspection begun. For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation
16	1.50	Food-contact surfaces: cleaned & sanitized	Yes	No	No	4-703.11 After cleaning, equipment, food contact surfaces, and utensils shall be sanitized using an approved method.-P. Observed sink and surface sanitizer testing at 848 ppm due to hot water being used in sanitizer (117F). CDI-PIC refilled sanitizer basin with cold water and sink and surface sanitizer tested at 700 ppm. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .
22	1.50	Proper cold holding temperatures	Yes	No	No	3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed mussels, crab legs, raw shrimp, and other TCS foods above 41F in prep top (see temp chart). CDI-PIC moved items to WIF to rapidly cool. EHS spoke with PIC about ensuring to fill prep top items below the container fill line to maintain at 41F or below. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .
44	0	Utensils, equipment & linens: properly stored, dried & handled	No	No	No	4-903.12 Do not store cleaned equipment, utensils, linen in toilet rooms; garbage rooms; mechanical rooms; under sewer lines; under open stairwells; or under other sources of contamination. Observed clean knives stored with in use knives on magnetic strip by prep sink. PIC moved knives to prep table.