- Plumbing System Maintained in Good Repair (corrected on site)
Observation: Plumbing connections under the hand sink sink are leaking.
Correction: Plumbing systems and components shall be maintained in good repair.
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12/21/2015 | Routine | |
There is a bad odor present in the kitchen, please have someone check the grease trap and also water drains. Laminate the employee health policy. No violation noted during this evaluation. | 08/17/2015 | Routine | |
All violations corrected or discussed for correction during the inspection. Provided fact sheets for the Big 5 Diseases and Decision tree for employee illness in spanish to management. Please submit application for a updates health department permit. Current permit expires by end of 2014.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the Altosham hot holding unit.
Correction: Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
- Sanitizing Solutions, Testing Devices
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a test kit test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
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12/16/2014 | Routine | |
Maintain the corrected items as corrected. Please continue to train staff as needed, including handwashing procedures and employee health policy (extra handouts provided). No violation noted during this evaluation. | 08/21/2014 | Follow-up | |
Please review when to change gloves with staff (after touching clothing). Correct the remaining items prior to the follow-up.
- Person in Charge
Observation: Employees not properly trained in foods safety as it related to their assigned duties - employee responsible for checking the final cook temperature of raw animal food is not trained on the correct use of a food thermometer.
Correction: Train all employees responsible for checking food temperatures how to correctly use a food thermometer.
- Critical: Employee Health* (corrected on site)
Observation: Employees not aware of any training or documentation of an employee health policy.
Correction: Train all food service workers on the provided Employee Health Policy (EHS trained one staff member and provided English and Spanish handouts.)
- Critical: Hands and Arms Cleaning Procedure*
Observation: A food service worker was observed failing g to later for 10 seconds after applying soap prior to rinsing.
Correction: Instruct food service workers on correct handwashing procedures.
- Critical: Eating, Drinking, or Using Tobacco*
Observation:
Correction:
- Critical: Temperature, Cooking - Raw Animal Foods*
Observation: Inadequately cooked food - chicken breast.
Correction: Continue cooking the food until all parts of the food are heated to 165°F or above for 15 seconds.
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08/14/2014 | Risk Factor | |
Moe's operating food service for Celebrate South Riding.
- Critical: Food - Potentially Hazardous Food - Hot Holding*
Observation: Ground beef and chicken 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.
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06/06/2014 | Routine | |
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