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.
0220 - Critical Employee observed drinking from an uncovered container in the food preparation area.
0470 A 4 - Some foods were observed stored without being in packages, in covered containers, or wrapped
0800 - Critical POTENTIALLY HAZ FOOD noted not being adequately cooled to prevent the growth of harmful bacteria.
0820 A 2 - Corrected During InspectionCritical FOOD cold holding at improper temperatures
0830 - Critical The prepared ready-to-eat (RTE) FOOD in the refrigeration unit is not properly dated for disposition.
1770 B - Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: slicer.
1800 - The nonfood contact surface of equipment have accumulations of grime and debris.
2040 - Preset tableware was observed unprotected from contamination.
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.
0220 - Critical Employee observed drinking from an uncovered container in the food preparation area. Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands, (2) The container, and (3) Exposed food, clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.
0470 A 4 - Some foods were observed stored without being in packages, in covered containers, or wrapped Store food in packages, covered containers, or wrappings.
0800 - Critical POTENTIALLY HAZ FOOD noted not being adequately cooled to prevent the growth of harmful bacteria. Cool potentially hazardous foods from 135F to 70F within 2 hours and from 70F to 41F or below within 4 hours. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses.
0820 A 2 - Corrected During InspectionCritical FOOD cold holding at improper temperatures Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F or below.
0830 - Critical The prepared ready-to-eat (RTE) FOOD in the refrigeration unit is not properly dated for disposition. 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 41F 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.
1770 B - Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: slicer. Clean and sanitize these surfaces for food contact.
1800 - The nonfood contact surface of equipment have accumulations of grime and debris. Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
2040 - Preset tableware was observed unprotected from contamination. Discontinue practice of presetting tables or protect preset tableware from contamination by maintaining items wrapped, covered, or inverted.
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.
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