Drydock Cafe
PASSFriday, February 5, 2021 at 7:03 PM
Violations Cited
590.003(A)/3-201.11-P
Compliance with Food Law (P)
Discontinue purchasing foods from non wholesale companies such as local supermarkets and such - all foods shall be purchased from reputable wholesale suppliers only
Why This Matters
This violation directly contributes to foodborne illness risk
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.003(A). Implement proper food safety procedures. Train all staff. Document corrective actions taken.
590.004/4-202.11-PF
Food-Contact Surfaces-Cleanability (Pf)
Blade of the meat slicer is visibly soiled from previous usage - need to remove the connecting parts of the machine underneath the arm to properly clean and sanitize - address as discussed during inspection
Why This Matters
This violation supports conditions that may lead to foodborne illness
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.004. Implement proper cleaning & sanitization procedures. Train all staff. Document corrective actions taken.
590.003/3-302.11-C
Packaged and Unpackaged Food-Separation Packaging and Segregation (C)
Cover raw seafood stored inside the walk-in units with ice and / or properly covered to reduce potential contamination to assist in maintaining quality of the product
Why This Matters
DIRECT CONTAMINATION PATH: Raw chicken contains Salmonella (23% of samples) and Campylobacter (71% of samples). One drop of raw chicken juice can contaminate entire shelf below. Results in 1-3 million US illnesses annually.
Code Requirements
REORGANIZE IMMEDIATELY - Top to bottom: Ready-to-eat foods, Fish/Seafood (145°F), Whole meat/pork (145°F), Ground meat (155°F), Poultry (165°F) on bottom. Use separate coolers if needed. Cover all foods. Train all staff on proper order.
590.004/4-101.19-C
Nonfood-Contact Surfaces (C)
Clean insixde and outsibe of all sandwich units on the cooking line from visible food spills stains and soils Clean shelving units along the side wall where the toaster and other utensils are from visible food spills Remove all soiled cardboard being used to line shelving units clean smooth durable and non - absorbant surfaces only - nothing absorbant or non commercial
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.004. Implement proper food safety procedures. Train all staff. Document corrective actions taken.
590.004/4-202.18-C
Ventilation Hood Systems Filters (C)
Clean the vents in the hood system above the char grille from visible build up of heavy soils
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.004. Implement proper food safety procedures. Train all staff. Document corrective actions taken.
590.006/6-201.11-C
Floors Walls and Ceilings-Cleanability (C)
Clean floors walls and ceiling tiles around the ceiling vents from all visible food spills stains and soils
Why This Matters
Poor facility maintenance can harbor pests and prevent proper cleaning
Code Requirements
Smooth, non-porous surfaces; Properly sloped to drains; No gaps or cracks; Maintained clean
590.006/6-501.114-C
Maintaining Premises Unnecessary Items and Litter (C)
Remove all broken equipment in the kitchen and all loose debris not affiliated with the restaurant
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.006. Implement proper food safety procedures. Train all staff. Document corrective actions taken.