- Food - Storage or Display of Food in Contact with Water or Ice
Correction:
- Food - Miscellaneous Sources of Contamination
Observation: Food on grill subject to dripping grease
Correction: Protect food from miscellaneous sources of contamination.
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surface of the floors behind and below equipment, walls behind equipment has accumulations of grime and debris. The accumulation of grease is very bad, and attention to this is needed in the very near future.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Hand Drying Provision
Observation: No disposable towels were provided at the hand washing lavatory in the @Location@
Correction: Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
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01/26/2016 | Routine | |
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Different types of raw animal foods stored in such a manner that may cause cross contamination.
Correction: Separate types of raw animal foods from each other such as beef, fish, lamb pork, and poultry during storage, preparation, holding, and display by the following: (a) Using separate equipment for each type. (b) Arranging each type of food in equipment so that cross contamination of one type with another is prevented. (c) Preparing each type of food at different times or in separate areas.
- Single-Service and Single-Use Articles, Use Limitation
Observation: Manufacturer containers were observed reused for the storage of @FOOD@.
Correction: Discontinue the reuse of manufacturer containers for @FOOD@ storage. Provide approved reusable food storage containers designed for your food storage needs.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: hood and attached parts
Correction: Clean and sanitize these surfaces for food contact.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: areas between equipment, walls, and floors noted in need of cleaning.
Correction: 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.
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09/23/2015 | Routine | |
- Hands - Where to Wash (corrected on site)
Observation: A food employee was observed cleaning their hands in a food preparation sink or a sink used for utensil washing.
Correction: 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.
- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: Observed employees directly contacting exposed non-ready-to-eat food in a manner that does not prevent potential contamination
Correction: Minimize bare hand and arm contact with exposed food that is not in a RTE form to reduce the potential for contamination.
- Handwashing - Using a Handwashing Lavatory (corrected on site)
Observation: The handwashing facility located at the @LOCATION@ is blocked, preventing access by employees for easy handwashing.
Correction: Access to the handwashing facility identified above is to be available during all hours of operation. Remove the @EQUIPMENT@ preventing its use.
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05/11/2015 | Risk Factor | |
- Food Storage - Clean and Dry Location
Observation: Food stored in a location where it is subject to contamination.Door of freezer observed to have insulation exposed.
Correction: Store food where it is not exposed to splash or install an approved durable, and cleanable barrier between the splash source and the food to prevent contamination.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (repeated violation)
Observation: The prepared ready-to-eat (RTE) ham, etc in the refrigeration unit is not properly dated for disposition.
Correction: 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 41°F 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.
- Can Openers
Observation: The can opener blade is not clean.
Correction: Provide a can opener with an easily removable blade to allow for frequent cleaning and blade replacement.
- Ventilation Hood System, Drip Prevention
Observation: Grease from the exhaust hood system at the cook line was observed in need of claning.
Correction: 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.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the grease has accumulations of grime and debris.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
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12/30/2014 | Routine | |
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (repeated violation)
Observation: The prepared ready-to-eat (RTE) foods in the refrigeration unit is not properly dated for disposition.
Correction: 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 41°F 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.
- Temperature Measuring Devices - Ambient Air and Water
Observation: The ambient (air/water) temperature measuring device (dual or degrees Fl) located in the refrigerator is not easily readable.
Correction: Provide a temperature measuring device that is easily readable and accurate to +/-3 degrees Fahrenheit in the intended range of use.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch:-- can opener.
Correction: Clean and sanitize these surfaces for food contact.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose
Observation: The handwash station at the food prep is being used for purposes other than washing hands.(fan)
Correction: The handwash facility identified above is to be used for washing hands only
- Physical Facilities in Good Repair
Observation: light shielsd is not maintained in good repair---missing
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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04/22/2014 | Routine | |
clean floor under equipment,,....keep wipe cloths in sanitizing nsolution..
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: The prepared ready-to-eat (RTE) food in the refrigeration unit is not properly dated for disposition.
Correction: 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 41°F 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.
- Equipment - Non-Food Contact Surfaces and Utensils
Observation: Surfaces of the can opener was in contact with non-potentially hazardous food items that were observed soiled with accumulations of grime and debris.
Correction: Clean the surface of can opener at any time when contamination may have occurred, at least every 24 hours, before restocking the consumer self-service equipment/utensils, or per manufacturer specifications.
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11/01/2013 | Risk Factor | |
- Utensils - In-Use - Between-Use Storage
Observation: Dispensing utensils(ice scoop) improperly stored between uses.
Correction: 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 135°F.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: chili and green beans hot holding at improper temperatures.
Correction: Rapidly reheat the food to 165°F and maintain at 135°F or above through the hot holding period.
- Temperature Measuring Devices (repeated violation)
Observation: The temperature measuring device located in refrigerator is not easily readable.
Correction: Provide an easily readable thermometer so employees can accurately read the thermometer.
- Handwashing - Using a Handwashing Lavatory
Observation: The handwashing facility located at the food prep is blocked, preventing access by employees for easy handwashing.
Correction: Access to the handwashing facility identified above is to be available during all hours of operation. Remove the articles preventing its use.
- Light Bulbs Protective Shielding
Observation: Light bulb in food prep not shielded, coated, or otherwise shatter-resistant.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: floor under equipment in the food prep noted in need of cleaning.
Correction: 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.
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03/12/2013 | Routine | |
Restaurant representatives - add corrected or new information about Dry Pond Cafe, 2156 Dry Pond Highway, Stuart, VA 24171 »