Stuart Family Restaurant, 307 South Main Street, Stuart, VA 24171 – Full Service Restaurant inspection findings and violations

  • Cloths – Wiping Cloths – Use Limitation (repeated violation)
    Observation: Wiping cloths improperly stored between use.

    Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.

01/26/2016Routine

No violation noted during this evaluation.

04/22/2015Training
The inspection visit this morning was driven by a customer complaint about insects. We had lengthy discussions with the person-in-charge about the issue. The facility was aware of the situation and has been taking pro-active steps to address the problem. They normally have monthly insect treatments, but during the last month the exterminator has been making weekly visits. During todays inspection no insects were seen. During the inspection advise was given to the person-in-charge on additional cleaning treatments that may help prevent situations like this in the future.

No violation noted during this evaluation.

08/08/2014Complaint

  • Critical: Date Marking – Ready-to-Eat – Potentially Hazardous Food – Date Marking*
    Observation: The ready-to-eat (RTE) commercially processed @FOOD@ in the refrigeration unit was not properly dated for disposition after opening.

    Correction: Mark a "consume by" date on commercially processed RTE foods at the time the original container is opened. 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 – Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
    Observation: Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: sanwich unit and refrigerator handles need to be kept clean on back side, remember you contact these surfaces each time you open the door

    Correction: Clean and sanitize these surfaces for food contact.

06/30/2014Routine

  • Critical: Hands – Preventing Contamination from Hands*
    Observation: Employees observed handling ready-to-eat (RTE) food with their bare hands.

    Correction: Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
  • Food – Packaged and Unpackaged – Separation, Packaging, and Segregation
    Observation: Observed that raw potatoe chips was not protected from splash from hand sink because it was not in packages, covered containers, or wrapped.

    Correction: Prevent @BIOLOGICAL CROSS-CONTAMINATION@ by storing food in packages, covered containers, or wrappings.
  • Critical: Date Marking – Ready-to-Eat – Potentially Hazardous Food – Date Marking* (corrected on site) (repeated violation)
    Observation: The prepared ready-to-eat (RTE) various opened food in walk in 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.
  • Critical: Equipment – Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
    Observation: The dish towel use in kitchen area for wipe ups observed to absorb grease off cooked sausage

    Correction: Clean and sanitize these surfaces for food contact. USE DISPOSABLE TOWELS FOR THIS.
  • Critical: Toxics – Storage of Toxic Containers*
    Observation: Containers of @HAZARDOUS PRODUCT@ are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.

    Correction: Containers of @HAZARDOUS PRODUCT@ must be located in an area that is not above food, equipment, utensils, linens or single service items.

11/13/2013Risk Factor
overall good shape, temperatures were really good, a little general cleaning in hard to reach places good idea

  • Hair Restraints – Effectiveness (corrected on site)
    Observation: Employees observed working in the food service area without proper hair restraints.

    Correction: Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food, clean equipment, utensils and linens, and unwrapped single-service and single-use articles. This section does not apply to food employees such as counter staff who only serve beverages and wrapped or packaged foods, hostesses, and wait staff if they present a minimal risk of contaminating exposed food
  • Cloths – Wiping Cloths – Use Limitation
    Observation: Wiping cloths improperly stored between use.

    Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
  • Critical: Date Marking – Ready-to-Eat – Potentially Hazardous Food – Date Marking*
    Observation: The prepared ready-to-eat (RTE) stored in walk in 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.

05/07/2013Routine