A97

CRAB DU JOUR CAJUN SEAFOOD RESTAURANT & BAR

8140 S TRYON ST, Charlotte, NC 28273

Restaurant · NC permit/State ID 20600110136

Latest gradeA (97)

Last inspectedOct 26, 2026

Inspections on record15

On record sinceJul 16, 2021

Score history

Jul 16, 2021Higher is betterOct 26, 2026

Inspections & violations

Oct 26, 2026 A 97 · 6 violations

#16 · Food-contact surfaces: cleaned & sanitized −1.5

Repeat violation

*REPEAT* 4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. *Observed - Ice Machine with black build up in top of interior near ice dispenser.

#23 · Proper date marking & disposition −1.5

Corrected during inspection

3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D). For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C). *Observed - Fried Fish date marked 10/15 in WIC and Gumbo date marked 10/18 in Seafood 1 Lowboy. *CDI - PIC voluntarily discarded items. *Observed - Potato Soup made Saturday without date mark in Seafood 1 Lowboy. *CDI - PIC date marked item. 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

#33 · Proper cooling methods used; adequate equipment for temperature control

Corrected during inspection

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf- *Observed - Pre-cooked Clams, Pre-cooked Mussels and Raw Shrimp that were all thawed and prepped this morning cooling with decent change in temperature but not enough per the parameters. *CDI - PIC moved items to WIC to improve the cooling rate for the items. 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

#41 · Wiping cloths: properly used & stored

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. *Observed - 2 Wiping cloths stored on prep tables of both Flip Top Units.

#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used

4-501.11 Maintain equipment in good repair. *Observed - Commercially packaged To-Go sauces stored in 2 Door Glassdoor RIC unit that had an ambient temperature of 55F. PIC moved items and will plan to repair unit. PIC will not store TCS items in unit until it is able to maintain proper cold holding temperatures.

#49 · Non-food contact surfaces clean

Corrected during inspection

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. *Observed - 3 Containers stored as clean with label on outside of containers. Stickers and labels shall be removed before item is washed, rinsed and sanitized. *CDI - PIC had employee removed labels and place them into dish machine to be washed, rinsed and santized.

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Jun 4, 2026 A 95 · 6 violations

#13 · Food in good condition, safe & unadulterated −1

Corrected during inspection

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P- *Observed - Fried fish with white fuzzy build up in WIC. *CDI - PIC voluntarily discarded item.

#16 · Food-contact surfaces: cleaned & sanitized

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. *Observed - Heavy black build up in ice machine. Clean frequently to avoid build up.

#21 · Proper hot holding temperatures

Corrected during inspection

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P- *Observed - Marinara Sauce hot holding in steam well below 135F. *CDI - PIC reheated item to 195F. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

#24 · Time as a Public Health Control; procedures & records −1.5

Corrected during inspection

3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. -Pf- *Observed - Boiled Potatoes, Sliced Tomatoes and Cut Lettuce without TPHC labels to indicate 4 hour time hold. *CDI - PIC provided labels with times.

#28 · Toxic substances properly identified stored & used −2

Repeat violation

*REPEAT* 7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf- *Observed - 2 spray bottles with chemical substances without labels. *CDI - PIC provided labels to chemical spray bottles.

#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used −0.5

4-501.11 Maintain equipment in good repair. *Observed - Dish Machine unable to dispense proper sanitizer concentration. PIC contacted ECOLAB to repair dish machine so that it is able to dispense proper sanitizer concentration. Establishment will finish with utensils and dishes that are clean at the moment and finish today’s operating hours using single service plates, to-go containers and utensils. EHS observed sufficient amount of single service items. PIC will contact EHS once repairs are made and dish machine is able to reach proper sanitizing concentration. After today establishment will be closed to the public until dish machine is repaired. A verification visit will be conducted depending on information provided by PIC regarding dish machine.

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Feb 24, 2026 A 96 · 6 violations

#22 · Proper cold holding temperatures −1.5

Corrected during inspection

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- *Observed - Cooked Shrimp, Mussels and Clams above 41F, see temp chart for details. *CDI - PIC voluntarily discarded shrimp, placed mussels into WIC to be rapidly cooled and placed clams into an ice bath to cool. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

#28 · Toxic substances properly identified stored & used −1

Corrected during inspection

*REPEAT* 7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf- *Observed - Spray bottle of degreaser with faded label making it hard to easily and properly identify substance within bottle. *CDI - PIC relabeled item. Points deducted remain the same due to item being labeled just hard to read due to fading.

#43 · In-use utensils: properly stored

Corrected during inspection

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. *Observed - Plastic to-go container used as scoop for flour and scoop with handle used for Garlic Butter Seasoning stored outside and on top of product container. *CDI - PIC removed plastic container replacing it with a scoop that has a handle and placed both item scoops into the container with handle not in contact with the food product.

#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used −0.5

4-501.11 Maintain equipment in good repair. *Observed - Standing RIC unable to maintain proper Cold Holding temperatures. Repair or Replace.

#51 · Plumbing installed; proper backflow devices

5-205.15 Maintain a plumbing system in good repair. *Observed - Small continuous leak from faucet at front handsink.

#56 · Meets ventilation & lighting requirements; designated areas used −1

Corrected during inspectionRepeat violation

*REPEAT* 6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. *Observed - Employee food storage located in right flip top lowboy without label to indicate section as employee food storage. Observed employee plastic water bottles stored on top of flip top unit. *CDI - PIC labeled section in right flip top unit lowboy. Employee removed water bottles from on top of flip top units and placed them onto lower shelf.

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Oct 1, 2025 A 96 · 8 violations

#3 · Management, food & conditional employee; knowledge, responsibilities & reporting

Corrected during inspection

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF- *Observed - No signed document onsite showing proof of training. *CDI - EHS emailed copy of employee health policy to PIC. PIC printed copy of employee health policy agreement and had employees read sign and date paper. For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

#16 · Food-contact surfaces: cleaned & sanitized −1.5

Corrected during inspection

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf- *Observed - 2 Knives and 1 Tong stored clean with dried food debris build up. Observed 2 metal containers with stickers on outside of container. *CDI - PIC had employees wash, rinse and sanitize these items. 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 .

#24 · Time as a Public Health Control; procedures & records

Corrected during inspection

3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. -Pf- *Observed - No start or end time marked on cooked corn next to fryers, sliced tomatoes and shredded lettuce in left flip top unit.

#28 · Toxic substances properly identified stored & used −1

Corrected during inspectionRepeat violation

*REPEAT* 7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf- *Observed - Squeeze bottle of degreaser unlabeled. *CDI - PIC labeled item.

#33 · Proper cooling methods used; adequate equipment for temperature control

Corrected during inspection

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf- *Observed - Raw Shrimp that was thawed under running water cooling in small flip top lowboy with little change in temperature after 40min. *CDI - PIC moved raw shrimp to WIF to be rapidly cooled. 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

#35 · Approved thawing methods used −0.5

Corrected during inspection

3-501.13 (A), (B), (C) Use approved thawing methods for frozen food such as in a cooler at 41F or below, completely submerged under cold running water according to the Code, or as a part of the cooking process. -Pf- *Observed - Raw Chicken wings in prep sink thawing in stagnant water. *CDI - PIC turned on faucet of cold water and opened drain to allow water to flow.

#55 · Physical facilities installed, maintained & clean −0.5

Corrected during inspection

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. *Observed - Small leak coming from A/C vent located by crab buckets in front of kitchen.

#56 · Meets ventilation & lighting requirements; designated areas used −0.5

Corrected during inspection

6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. *Observed - Employee food stored throughout WIC. *CDI - PIC relocated all items to lower shelf.

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Jun 30, 2025 A 98 · 7 violations

#16 · Food-contact surfaces: cleaned & sanitized

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed interior surfaces of ice machine with build up of black residues. Recommend higher frequency and more thorough cleaning. -0 points-

#22 · Proper cold holding temperatures

Corrected during inspection

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed container of raw shrimp cold holding at 45F in flip top cooler. All other TCS foods in flip top cooler were 41F or less. CDI - Raw shrimp was taken to walk in cooler to rapidly cool to 41F or less. -0 points- For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

#28 · Toxic substances properly identified stored & used −1

Corrected during inspection

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed unlabeled spray bottle of unknown contents stored in restroom. CDI - PIC identified contents to be bleach sanitizer and labeled spray bottle with name of contents. 7-207.11 (B) Store labeled, employee medications to prevent contamination of food, equipment, and other food service related items. -P Observed employee medications and multivitamins stored on top of flip top cooler in kitchen. CDI - Items were taken to designated employee storage area. -1 point-

#44 · Utensils, equipment & linens: properly stored, dried & handled

4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Observed plastic containers that were recently washed, rinsed, and sanitized stacked on a manner that did not promote air drying. -0 points-

#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used −0.5

4-101.11 (A) - (E ) Food contact surfaces shall be (A) Safe P, (B) Durable, Corrosion-Resistant, (C ) sufficient in weight and thickness to withstand repeated washing (D) Smooth and easily cleanable, and (E) Resistant to damage. Observed cardboard stored under sauces and spices on shelving of dry storage rack. Remove cardboard and/or replace with material that is non-absorbent, smooth, and easily cleanable. -0.5 points-

#54 · Garbage & refuse properly disposed; facilities maintained

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed sliding doors open on dumpster. Close sliding doors and lids when not in use to prevent rodent or insect infestation. -0 points-

#56 · Meets ventilation & lighting requirements; designated areas used −0.5

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee phone stored on top of flip top cooler. -0.5 points-

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Feb 14, 2025 A 97.5 · details not yet loaded