Quat sanitizer good @200 ppm, Dish machine sanitizing good @ 50ppm, great date labeling practices
- Critical: Shellfish - Shellstock - Maintaining Identification*
Observation: Inadequate record keeping system of mussel tags.
Correction: Use an approved record keeping system that keeps the tags or labels in chronological order correlated to the date when, or dates during which the shellstock are sold or served.
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03/15/2016 | Routine | |
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: in ice machine, low boy refrigerator and ventilation hood.
Correction: Maintain nonfood-contact surfaces of equipment clean and in good repair.
- Hand Drying Provision (corrected on site)
Observation: Disposable towels and soap not provided at the hand washing lavatory in the bar area and in front food prep area.
Correction: 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. Operator voluntarily provided soap and paper towel in said facility.
- Pests - Controlling Pests*
Observation: Several flies were noted in food prep and storage areas in the establishment.
Correction: Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces. Provide pest control services to eliminate pest existence and harborage conditions.
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09/29/2015 | Routine | |
Note-Add asterisks infront of consumer advisory and infront of food items that are undercooked in the menu. Facility on excellent condition. No violation noted during this evaluation. | 12/26/2013 | Risk Factor | |
Excellent restaurant. Very well managed
- Warewashing - Mechanical Warewashing Equipment, Wash Solution Temperature
Observation: The wash temperature of the low temperature chemical sanitizing ware wash machine is not meeting the manufacturer's specifications. The minimum temperature is 120ºF and the actual temperature is 105 F.
Correction: Determine the cause of the low wash temperature and make adjustments.Discontinue the use of the low temperature chemical sanitizing ware wash machine until it is working properly. Initiate manual wash, rinse, and sanitize method to properly clean and sanitize equipment and utensils. Definitely contact the division manager of American Energy Restaurant Equipment to discuss use of their dishwashing machine.
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03/14/2013 | Routine | |
Restaurant representatives - add corrected or new information about Mokomandy, 20789 Great Falls Plaza #176, Sterling, VA 20165 »