Cap'n Ralphs Restaurant & Tavern, 286 Main Street, Mathews, VA - Restaurant inspection findings and violations

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Business Info

Restaurant: Cap'n Ralphs Restaurant & Tavern
Address: 286 Main Street, Mathews, Virginia
Total inspections: 1
Last inspection: Oct 1, 2009

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Violation code

Inspection Date

Inspection Type

Critical violations

Non-Critical violations

Details / 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.
  • 0170 - Corrected During Inspection A food employee was observed cleaning their hands in a food preparation sink or a sink used for utensil washing.
  • 0450 C - Utensil without handle used to dispense food that is not ready-to-eat (RTE) allowing for a bare hand contact surface to come in contact with food item(s).
  • 0480 - Unlabeled food containers.
  • 1180 - The food temperature measuring device (degrees) is not accurate.
  • 1530 - There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
  • 1770 B - Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: container with utensils.
  • 3030 - Corrected During Inspection No disposable towels were provided at the hand washing lavatory in the food prep area.
  • 3270 - A few flies present in the food prep area.
  • 3380 - Corrected During Inspection Critical Wiping cloths sanitizing agent being applied to food contact surfaces does not meet the requirements of 21 CFR 178.1010
October 01, 2009Routine28Details / Comments

October 01, 2009 (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.
  • 0170 - Corrected During Inspection 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.
  • 0450 C - Utensil without handle used to dispense food that is not ready-to-eat (RTE) allowing for a bare hand contact surface to come in contact with food item(s).
    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.
  • 0480 - Unlabeled food containers.
    Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
  • 1180 - The food temperature measuring device (degrees) is not accurate.
    Provide a temperature measuring device that is accurate within +/- 2 degrees Fahrenheit in the intended range of use.
  • 1530 - There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
    Obtain a SANITIZING AGENT test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
  • 1770 B - Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: container with utensils.
    Clean and sanitize these surfaces for food contact.
  • 3030 - Corrected During Inspection No disposable towels were provided at the hand washing lavatory in the food prep area.
    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
  • 3270 - A few flies present in the food prep area.
    When pests are found use methods such as trapping devices or other means of pest control. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
  • 3380 - Corrected During Inspection Critical Wiping cloths sanitizing agent being applied to food contact surfaces does not meet the requirements of 21 CFR 178.1010
    Utilize only sanitizing agent that meet the requirements of 21 CFR 178.1010 when applying to food contact surfaces

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