The purpose of this visit was to conduct a risk factor assessment. Quaternary ammonium sanitizer 3 vat sink/wiping cloth bucket: initial,final: 0, 400/ 0,400 ppm.
- Critical: Quaternary Ammonium Compound Sanitizer Solution Concentration per Use Directions (corrected on site)
Observation: When tested, the quaternary ammonium compound-based sanitizing solution was observed to be at a concentration less than what is required for effective sanitization of food-contact surfaces of equipment and utensils. Observed the sanitizing solution in the 3 vat sink and 2 wiping cloth buckets with a concentration of 0 ppm total quaternary ammonium compound.
Correction: The quaternary ammonium sanitizer used in this facility shall have a minimum concentration of at least 200 ppm OR a concentration between 150-400ppm based on the manufacturer's use directions and using the appropriate test kit. NOTE: PIC replaced empty chemical container at 3 vat sink sanitizer mixer.
- Critical: Certified Food Manager/Presence Required (corrected on site)
Observation: There is no Certified Food Manager present at the beginning of the inspection.
Correction: It shall be unlawful to operate a food establishment unless it is under the immediate control of a certified food manager. It is highly suggested that you have more than one employee with the food manager's license. ORS Interactive, Inc. (see handout provided) issues the required photo identification card with proof of successful completion of a certified food manager's exam. Failure to have a certified food manager on site during ALL hours of operation including food preparation, food service, and cleaning/sanitizing of equipment/utensils will result in closure of the establishment. NOTE: PIC with required credentials arrived during the insepction.
|
01/13/2016 | Risk Factor | |
The purpose of this inspection was to conduct a routine inspection with a focus on risk factors. Quat sanitizer concentration: 3 vat sink/wiping cloth bucket
- Temp Meas Devices for Cold & Hot Hold Equipment, Present
Observation: There was no temperature measuring device located in the following cold or hot holding equipment:2 DR prep cooler
Correction: Cold or hot holding equipment used for the storage of potentially hazardous foods (time/temperature control for safety food) shall be designed to include and shall be equipped with at least one integral or permanently affixed temperature measuring device that is located to allow easy viewing of the device's temperature display.
- Plumbing / Maintained in Good Repair
Observation: Three vat sink faucet valve is malfunctioning.
Correction: Have three vat sink faucet valve repaired.
|
07/10/2015 | Routine | |
The purpose of this visit was to conduct a routine inspection. Quaternary ammonium sanitizer wiping cloth bucket/3 vat sink: 250/350 ppm. Documentation on cookline hood states hood was due for cleaning/servicing on 10/22/14. Hood should be cleaned/serviced on routine basis to prevent a health or fire hazard, and should be cleaned/serviced immediately if overdue.
- Critical: Handwashing / When to wash hands
Observation: Observed food employees donning gloves prior to donning gloves.
Correction: ALL food employees shall wash their hands OFTEN especially after handling trash, using the restroom, handling raw meats, handling soiled equipment and utensils, BEFORE putting on clean gloves, etc. Proper handwashing frequencies will aid in the reduction of foodborne illness. NOTE: Discussed with PIC.
|
03/03/2015 | Routine | |
The purpose of today's visit is to conduct a risk factor inspection in conjunction to a complaint investigation.
- Falls Church City Code/CFM Certification Process
Observation: The Person in Charge (PIC) has proof of successful completion of an approved Certified Food Manager (CFM) exam but does not possess the Northern Virginia Certified Food Manager certificate (photo card) issued by ORS Interactive, Inc.
Correction: Obtain the photo identification card from ORS Interactive, Inc. (see handout provided) within 10 business days to avoid further enforcement action. A copy of the photo identification card can be faxed to my attention at (703) 385-9568.
|
10/08/2014 | Risk Factor | |
The purpose of today's visit was to conduct a complaint investigation received by the Health Department on October 3, 2014. The complainant and a friend allegedly visited the facility on September 29, around 11:30 am and had burritos( tofu, pork and chicken), black beans, salsa, guacamole, both got sick the next day with symptoms of diarrhea. Talk to the manager about the complaint. The manager was not aware about the complaint or have received any complaints with similar situation. Observed all cold and hot foods holding at proper temperature. Food employee wearing disposal gloves and proper hand washing. The complaint is not confirm at the time of the visit.
No violation noted during this evaluation. | 10/08/2014 | Complaint | |
The purpose of today's visit is to conduct a routine inspection.
Dish machine: n/a
EHS provided manager with hot holding handout.
Note to Manager: The trash dumpster outside needs two covers. Install a splash guard at the hand sink in the serving area in order to use that space for chips to serve. Please train and fax the sign copies of the employee reporting illness agreement page to Fairfax County Health Department. Fax: 703-385-9568
- Critical: Responsibility of PIC to Require Food Employees to Report GI Symptoms or Cuts, Disease, Medical Condition or Exposure to PIC (repeated violation)
Observation: Upon discussion with the person-in-charge, one or more of the elements of an effective employee health policy is either missing or incomplete. A complete employee health policy is required to be in place at the food establishment. At the time of this inspection, the Health Department provided and reviewed handouts and resource information in a red folder labeled "Employee Health Policy.
Correction: A complete employee health policy must have the following elements:
1) Employee training on foodborne illness, particularly symptoms of illness and prevention of the Big Five illnesses (see "What is Foodborne Illness" handout)
- Food Storage / Exposed to Splash, Dust, etc. (corrected on site)
Observation: Food stored in a location where it is subject to splash, dust or other contamination as follows: box of chips with a tong siting on top stored next to the hand washing sink in the serving area.
Correction: Food shall be protected from contamination by storing the food where it is not exposed to splash, dust or other contamination.---CFM moved the box away and replace the tong.
- Critical: Hot Holding of Potentially Hazardous Food at 135°F or above (corrected on site)
Observation: The following food items were found hot holding at improper temperatures using a calibrated food temperature measuring device: dice beef steak 117F
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be hot held at a temperature of 135°F or above unless the permit holder is using "time as public health control" as specified under 3-501.19. ---Reheated to 190F
- Plumbing / Maintained in Good Repair (corrected on site)
Observation: The prep sink faucet was observed leaking.
Correction: A plumbing system shall be maintained in good repair.---The prep sink faucet was repaired during the inspection.
- Refuse / Dumpster / Covers & Lids / Construction
Observation: The trash dumpster is missing two lids.
Correction: Receptacles and waste handling units for refuse, recyclable, and returnables used with materials containing food residue and used outside the food establishment shall be designed and constructed to have tight fitting lids, doors, or covers.
|
03/12/2014 | Routine | |
The purpose of today's visit is to conduct a risk factor assessment.
EHS provided manager with employee health policy.
Note to Manager: Recommend replacing or sanding the cutting board at the 2dr prep cooler.
- Critical: Responsibility of PIC to Require Food Employees to Report GI Symptoms or Cuts, Disease, Medical Condition or Exposure to PIC (repeated violation)
Observation: Upon discussion with the person-in-charge, one or more of the elements of an effective employee health policy is either missing or incomplete. A complete employee health policy is required to be in place at the food establishment. At the time of this inspection, the Health Department provided and reviewed handouts and resource information in a red folder labeled "Employee Health Policy.
Correction: A complete employee health policy must have the following elements:
1) Employee training on foodborne illness, particularly symptoms of illness and prevention of the Big Five illnesses (see "What is Foodborne Illness" handout)
|
08/20/2013 | Risk Factor | |
The purpose of today's visit is to investigate a complaint received by the Health Department on April 21, 2013. The complainant indicated "Witnessed employee handling raw chicken with gloves and then closing the stove lid with the same gloves on. Thus contaminating the handle. She then changed her gloves and went on to serve customers. About 10 minutes later, the other employees grab the handle on the stove and opened it to check the chicken. They then closed the lid to the stove with the handle. Now they turned around with the same gloves on and touched the food service bar consisting of cooked foods, vegetables and chips. Thus contaminating the entire food service area and food served to the customers. I have been he restaurant for the past 30-45 minutes and have yet to see 2 of the 3 food service employees change heir gloves once." EHS discuss the complaint with manager. Complaint is not confirmed at the time of this inspection.
No violation noted during this evaluation. | 04/23/2013 | Complaint | |
The purpose of today's visit is to conduct a routine inspection in conjunction of a compliant investigation that was received on April 21, 2013. The compliant is not confirm at the time of the inspection.
Water heater: AO Smith BTH-150-970
Dish machine: n/a
EHS provided manager with employee health policy.
- Critical: Responsibility of PIC to Require Food Employees to Report GI Symptoms or Cuts, Disease, Medical Condition or Exposure to PIC (repeated violation)
Observation: Upon discussion with the person-in-charge, one or more of the elements of an effective employee health policy is either missing or incomplete. A complete employee health policy is required to be in place at the food establishment. At the time of this inspection, the Health Department provided and reviewed handouts and resource information in a red folder labeled "Employee Health Policy.
Correction: A complete employee health policy must have the following elements:
1) Employee training on foodborne illness, particularly symptoms of illness and prevention of the Big Five illnesses (see "What is Foodborne Illness" handout)
- Nonfood-Contact Surface/Corrosion Resistant/Nonabsorbent (repeated violation)
Observation: The nonfood-contact surface of the following equipment is not corrosion resistant, nonabsorbent, and/or smooth: plastic cart that has burn holes
Correction: Non-food contact surfaces of equipment that are exposed to splash, spillage, or other foods that require frequent cleaning shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
|
04/23/2013 | Routine | |
The purpose of this visit was to conduct a routine inspection. Water heater:AO Smith BTH 150 970. EHS discussed public health significance of bare hand contact with ready to eat food, and preventive measures to avoid bare hand contact. Discussed importance of having a complete and effective Employee Health Policy. Provided EHP packet, and discussed implementation of plan. PIC to provide invoice within ten days from licensed plumber stating that backflow prevention devices were installed on the coffee maker and ice machine or relocated to a visible/serviceable location.
- Critical: Responsibility of PIC to Require Food Employees to Report GI Symptoms or Cuts, Disease, Medical Condition or Exposure to PIC (repeated violation)
Observation: Upon discussion with the person-in-charge, one or more of the elements of an effective employee health policy is either missing or incomplete. A complete employee health policy is required to be in place at the food establishment. At the time of this inspection, the Health Department provided and reviewed handouts and resource information in a red folder labeled "Employee Health Policy.
Correction: A complete employee health policy must have the following elements:
1) Employee training on foodborne illness, particularly symptoms of illness and prevention of the Big Five illnesses (see "What is Foodborne Illness" handout)
- Critical: No Bare Hand Contact with RTE Foods (corrected on site)
Observation: A food employee was observed holding a plate so that his bare hand came in contact with ready to eat food.
Correction: Except when washing fruits and vegetables, food employees may not contact ready-to-eat foods using their bare hands. Employees shall use suitable utensils such as deli tissue, spatulas, tongs, or clean disposable gloves to handle all ready-to-eat foods. Discussed with PIC.
- Critical: PHF(TCS) Prepared from Ingredients at Room Temperature Cooled within 4 Hours (corrected on site)
Observation: The following food item prepared from ambient air temperature ingredients is not being adequately cooled to 41°F or less within 4 hours: Guacamole located in Victory 2 dr prep unit bottom cooled for 7 hours to 45 degrees F.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be cooled within 4 hours from 41°F or less if prepared from ingredients at ambient air temperature (i.e. reconstituted foods and canned tuna).
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: Guacamole in walk-in cooler at 43 degrees F.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below unless the permit holder is using "time as public health control" as specified under 3-501.19 to limit bacteria growth. PIC voluntarily disposed of guacamole.
- Nonfood-Contact Surface/Corrosion Resistant/Nonabsorbent
Observation: The nonfood-contact surface of the following equipment is not corrosion resistant, nonabsorbent, and/or smooth: Damaged plastic cart is no longer smooth and easily cleanable due to heat damage.
Correction: Non-food contact surfaces of equipment that are exposed to splash, spillage, or other foods that require frequent cleaning shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
- Critical: Backflow Prevention, Device / When Required
Observation: No observable backflow prevention device on the water supply system serving coffee maker and ice machine.
Correction: A plumbing system shall be installed to preclude backflow of a solid, liquid, or gas contaminant into the water supply system at each point of use at the food establishment, including on a hose bib if a hose is attached or on a hose bib if a hose is not attached and backflow prevention is required by Law by installing an approved backflow prevention device as specified under 5-202.14.
- Refuse / Dumpster / Covers & Lids / Construction
Observation: The cover of the refuse container located outside the establishment is not a tight fit.
Correction: Receptacles and waste handling units for refuse, recyclables, and returnables used with materials containing food residue and used outside the food establishment shall be designed and constructed to have tight fitting lids, doors, or covers.
- Mops in Air-dry Position
Observation: Observed that mops are improperly stored between use.
Correction: Store mops in a position that allows them to air dry without soiling walls, equipment, or supplies.
|
12/10/2012 | Routine | |
Restaurant representatives - add corrected or new information about Moe's Southwest Grill, 5855 Leesburg Pike, Falls Church, VA 22041 »