- Cloths - Wiping Cloths - Use Limitation (corrected on site)
Observation: Wiping cloths improperly stored between use: bucket with low amount of solution.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Temperature Measuring Devices (corrected on site)
Observation: The temperature measuring device in the lowboy refrigeration unit was not properly located in the warmest part of the unit or not present.
Correction: Relocate the temperature measuring device to the warmest part of the refrigeration unit to properly represent the ambient air temperature.
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10/08/2015 | Routine | |
- Food Storage - Clean and Dry Location (corrected on site)
Observation: Food stored on the floor or food stored less than 6" above the floor: milk walk-in.;Elevate food storage onto approved shelving with minimum 6" legs or casters.
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06/16/2015 | Routine | |
- Food Storage - Clean and Dry Location (corrected on site)
Observation: Food stored on the floor or food stored less than 6" above the floor: cans stored on back prep floor.;Elevate food storage onto approved shelving with minimum 6" legs or casters.
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03/04/2015 | Routine | |
- Critical: Sanitizer - Criteria/Chemicals for food contact* (corrected on site) (repeated violation)
Observation: Sanitizer concentration being applied to food contact surfaces does not meet the requirements of 40 CFR 180.940
Correction: Utilize only the concentration that meet the requirements of 40 CFR 180.940 when applying to food contact surfaces
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11/13/2014 | Routine | |
- Temperature Measuring Devices (repeated violation)
Observation: The temperature measuring device in the lowboy was not properly located in the warmest part of the unit.
Correction: Relocate the temperature measuring device to the warmest part of the refrigeration unit to properly represent the ambient air temperature.
- Critical: Sanitizer - Criteria/Chemicals for food contact* (corrected on site)
Observation: Sanitizer concentration being applied to food contact surfaces does not meet the requirements of 40 CFR 180.940
Correction: Utilize only the concentration that meet the requirements of 40 CFR 180.940 when applying to food contact surfaces
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07/29/2014 | Routine | |
Employee illness reporting form discussed with PIC. Restaurant in good sanitary condition!
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
Correction: Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: The food service worker is drinking from an uncovered container in the food preparation area.
Correction: Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands, (2) The container, and (3) Exposed food, clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.
- Utensils - In-Use - Between-Use Storage
Observation: In-use utensils improperly stored between use.
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 (repeated violation)
Observation: The temperature measuring device in the low boy prep refrigerator was not properly located in the warmest part of the unit.
Correction: Relocate the temperature measuring device to the warmest part of the refrigeration unit to properly represent the ambient air temperature.
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03/24/2014 | Routine | |
Current manager in process of becoming a certified food manager.
- Food - Miscellaneous Sources of Contamination (corrected on site)
Observation: Chip tong handles and ice scoop handle in product.
Correction: Protect food from miscellaneous sources of contamination.
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12/11/2013 | Routine | |
Grease trap recently serviced because of back-up. The trap does not appear to be fully sealed due to spotty build-up locations. Please repair the structure as soon as possible to prevent attracting pests and keep the floor easily cleanable.
- Temperature Measuring Devices (repeated violation)
Observation: The temperature measuring device in the prep lowboy was not properly located in the warmest part of the unit.
Correction: Relocate the temperature measuring device to the warmest part of the refrigeration unit to properly represent the ambient air temperature.
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09/06/2013 | Routine | |
Please be sure to provide enough certified employees to cover all times of operation.
- Critical: Person in Charge - Assignment of Responsibility*
Observation: The person in charge was not available at the time of inspection.
Correction: The permit holder shall designate a person in charge who is authorized to monitor and manage all food establishment operations and who is authorized to take actions to ensure that the Regulations' objectives are fulfilled.
- Temperature Measuring Devices (repeated violation)
Observation: There was no temperature measuring device located in the Lowboy.
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.
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04/19/2013 | Routine | |
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the lowboy 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.
- Ventilation Systems - Cleaning Ventilation Systems - Nuisance and Discharge Prohibition
Observation: Vent filters in the hood system are not being maintained in a clean condition.
Correction: Maintain hood system vent filters in a clean condition.
- Critical: Toxics - Identifying Toxic Containers*
Observation: Chemical spray bottle observed without a label.
Correction: Label spray bottles with contents or discard.
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01/11/2013 | Routine | |
Restaurant representatives - add corrected or new information about Moe's Southwest Grill (01-2242), 869 Lynnhaven Parkway #101, Virginia Beach, VA 23452 »