No violations. Note: thaw raw shrimp in cooler or under cool running water.
No violation noted during this evaluation. | 03/17/2016 | Routine | |
No violations.
No violation noted during this evaluation. | 01/14/2016 | Routine | |
Contacted Marketplace regarding what steps pest control is taking for drain flies.
- Pests - Controlling Pests*
Observation: Harborage conditions exist. Swarms of drain/fruit flies in and around bar taps. Contact pest control asap to find where they are breeding.
Correction: Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
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08/24/2015 | Routine | |
- Warewashing - Manual Warewashing Equipment, Chemical Sanitizatin Using Detergent-Sanitizers (corrected on site)
Observation: The sanitize solution is not at adequate levels.
Correction: Follow the manufacturer's guidelines on the product label to use the detergent/sanitizer properly.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: The following utensils were observed soiled to sight and touch: knives stored in between equipment.
Correction: Clean and sanitize these surfaces for food contact.
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01/14/2015 | Routine | |
One cooler was being used as a thawing cooler (holding at 54F). There was no method of keeping track of food going in and out or temperatures. Turkey, cheese tortellini, mushrooms all discarded. Will not use cooler to that until it is repaired. Gave manager an example sheet of information needed to be recorded for each food if this cooler will be used to thaw foods to ensure that foods are not held in danger zones.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Turkey, cheese, cut mushrooms being stored in cooler that is holding at 54F
Correction: cold holding at improper temperatures
- Hand Drying Provision (corrected on site)
Observation: No disposable towels were provided at the hand washing lavatory in the @Location@
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
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06/03/2014 | Risk Factor | |
Note: Ice used as a coolant for shrimp. If ice used as a coolant, follow proceedures to do so. Corrected.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Chicken cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Critical: Equipment and Utensils - Hot Water and Chemical Sanitizing* (corrected on site)
Observation: When tested, no sanitizer or a low concentration of chemical sanitizer was found in the sanitize basin.
Correction: Sanitize at proper concentration and immerse or expose food contact surfaces to sanitizing solution for adequate time.
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01/15/2014 | Risk Factor | |
- Critical: Handwashing - Using a Handwashing Lavatory* (corrected on site)
Observation: The handwashing facility located at the back is blocked, preventing access by employees for easy handwashing.
Correction: Access to the handwashing facility identified above is to be available during all hours of operation. Remove the back preventing its use.
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06/06/2013 | Routine | |
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: Dispensing utensils improperly stored between uses.
Correction: Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 135°F.
- Temperature Measuring Devices - Food (corrected on site)
Observation: The food temperature measuring device (degrees F) is not accurate. Advised how to calibrate.
Correction: Provide a temperature measuring device that is accurate within +/- 2 degrees Fahrenheit in the intended range of use.
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01/08/2013 | Routine | |
Restaurant representatives - add corrected or new information about Moe's Grill & Bar, Concourse D Dulles Airport, Dulles, VA 20166 »