Discussed with the person in charge:
1. manager very knowledgeable and active managerial controls are in place
2. great job on observed calibration of thermometers and temperature monitoring
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surface of the fryer cabinet has accumulations of grime and debris.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Plumbing System Maintained in Good Repair
Observation: The faucet handles on the hand sink on the service line are leaking.
Correction: Plumbing systems and components shall be maintained in good repair.
- Wall and Ceiling Coverings and Coatings
Observation: Wall covering over the service line and over the storage rack in the prep area are not attached so it is easily cleanable.
Correction: Attach wall covering so it is easily cleanable.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The following physical structures are noted in need of cleaning: wall above the hand sink on the right side of the service line, wall near the 3-compartment sink, and the floor drain in the rear prep area.
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
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07/16/2015 | Routine | |
Abbreviations: WIC=walk in cooler
- Critical: Equipment - Food Contact Surfaces and Utensils
Observation: Observed the blades to the vegetable dicer were soiled with accumulations of food residues.
Correction: Clean food-contact surfaces of EQUIPMENT no less than every 4 hours to prevent the growth microorganisms on those surfaces.
- Equipment and Utensils, Air-Drying Required (repeated violation)
Observation: Stainless steel and plastic food containers were found stacked while wet after cleaning and chemical sanitization.
Correction: Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
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04/28/2015 | Routine | |
Discussed with the person in charge:
1. hand washing procedures
2. person in charge has attended the ServSafe food handles course - attendance at the Manager's Course is recommended - information given
3. cook was reheating beans (174'F)
4. foods on the bottom of the line reach in cooler were not 41'F or below however foods at the top were below 41'F - discontinue storing foods inside of the unit until it can be serviced
5. use of a thermometer
6. cooling of salsa/Pico de Gallo - a cooling log was given
- Critical: Cooling*
Observation: The Pico de Gallo measured 45'F in the front line reach in cooler and tomato salsa measured 45'Fin the walk in cooler observed noted not being adequately cooled to prevent the growth of harmful bacteria. Both foods were made last night.
Correction: Cool potentially hazardous foods from 135°F to 70°F within 2 hours and within a total of 6 hours from 135°F to 41°F. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses.
- Non-Food Contact Surfaces (repeated violation)
Observation: The following nonfood contact surfaces have accumulations of grime and debris: cabinet under the fryer and the storage cabinets in the lobby
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Lighting, Intensity (repeated violation)
Observation: Less than 10 foot candles of light was noted in the walk in cooler. Light measured 0 foot candles.
Correction: Provide at least 10 foot candles at a distance of 30 inches from the floor in the walk-in refrigeration units and dry storage areas and in other areas and rooms during periods of cleaning.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The following physical structures are noted in need of cleaning: air vent cover at the end of the serving line and the air vent under the drink machine
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
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06/10/2014 | Routine | |
Discussed with the person in charge:
1. attendance at a food safety class - information given
2. water at front hand sink
- Critical: Package Integrity* (corrected on site)
Observation: Observed damaged cans of tomatillos stored on the shelf where foods are offered for sale or service. Food packages are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants (ex: dented food cans). Cans were removed.
Correction: Discard or return to distributor any food packages that are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils*
Observation: The following utensils were observed soiled to sight and touch: knife on metal knife strip (corrected), spatula on front line (corrected), soda nozzles
Correction: Clean and sanitize these surfaces for food contact.
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10/22/2013 | Risk Factor Assessment | |
Discussed with the person in charge:
1. cold water on front hand sink
2. calibration of thermometer - when taking the chicken temperature, both thermometers measured 4 degrees different - ensure that thermometers are calibrated
3. attendance at a food safety class - information given
4. ice chute
- Critical: Temperature, Cooking - Raw Animal Foods* (corrected on site)
Observation: The chicken front the grill measured 140'F - not cooked to a sufficient temperature and time to eliminate pathogenic bacteria. Chicken was placed on the grill and cooked to 172'F.
Correction: Continue to cook the stuffed food to heat all parts to 165°F or above for 15 seconds.
- Equipment - Fixed Equipment, Spacing or Sealing (repeated violation)
Observation: The vegetable sink, 4-compartment sink, and hand sink in the women's restroom are not sealed to adjoining walls.
Correction: Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
- Equipment - Good Repair and Proper Adjustment
Observation: The door to the front line reach in cooler and cabinet door in the lobby were observed in a state of disrepair and damaged.
Correction: Repair the equipment to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the equipment, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Equipment - Good Repair and Proper Adjustment
Observation: The door gasket to the reach in cooler on the front line is in poor repair.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
- Good Repair and Calibration of Thermometers
Observation: Observed food thermometer is not calibrated to ensure accuracy.
Correction: Calibrate food thermometer according to manufacturer's specification as necessary to ensure accuracy
- Non-Food Contact Surfaces
Observation: The following nonfood contact surfaces have accumulations of grime and debris: portable floor fan, inside of the fryer cabinet,
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Equipment and Utensils, Air-Drying Required
Observation: Observed stainless pans that were found stacked while wet after cleaning and chemical sanitization.
Correction: Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Observed equipment delivered yesterday that was stored on the floor in the dry storage area and near the entrance way to the kitchen.
Correction: Store equipment in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Clean plastic containers were observed stored with the food-contact surface facing upward across from the 3-compartment sink..
Correction: Store equipment and utensils covered or inverted to prevent contamination while in storage.
- Plumbing System Maintained in Good Repair
Observation: Plumbing connections under the 3-compartment sink are leaking. The pipe under the vegetable wash sink is being held up with a brick.
Correction: Plumbing systems and components shall be maintained in good repair.
- Floors, Walls, and Ceilings - Cleanability
Observation: Wall or wall covering in mop sink area are not smooth and easily cleanable.
Correction: Repair or replace wall or wall covering to make it smooth and easily cleanable.
- Lighting, Intensity
Observation: Less than 10 foot candles of light was noted in the walk in cooler. The light measured 8 foot candles in the front of the cooler and measured 0 in the rear of the cooler.
Correction: Provide at least 10 foot candles at a distance of 30 inches from the floor in the walk-in refrigeration units and dry storage areas and in other areas and rooms during periods of cleaning.
- Physical Facilities in Good Repair (repeated violation)
Observation: The following physical structures are not maintained in good repair: the bottom of the wall near the large ice machine, holes in the wall near the hot water heater, and the floor tiles around the mop sink are not maintained in good repair
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The following physical structures are noted in need of cleaning: ceiling above the chips on the front line, floor under the chips on the front line, and the wall over the 4-compartment sink.
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
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04/17/2013 | Routine | |
Abbreviations: WIC - walk in cooler
- Jewelry - Prohibition (corrected on site)
Observation: Employees wearing jewelry on their arms and hands while preparing food. Observed employee wearing a watch while working.
Correction: Ensure employees are not wearing jewelry on their arms and hands while preparing food. This section does not apply to a plain ring such as a wedding band.
- Critical: Temperature, Cooking - Raw Animal Foods* (corrected on site)
Observation: The diced chicken was not cooked to a sufficient temperature and time to eliminate pathogenic bacteria. Cook chicken temperature measured at 140'F. Chicken was put back on the grill and brought up to a temperature of 172'F
Correction: Continue to cook the stuffed food to heat all parts to 165°F or above for 15 seconds.
- Equipment - Fixed Equipment, Spacing or Sealing (repeated violation)
Observation: The following equipment is not sealed to adjoining equipment or walls:1-the 4-compartment dishwashing sink, the veggie washing sink, the sink in the women's restroom and the mop sink.
Correction: Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
- Equipment - Good Repair and Proper Adjustment
Observation: The door gasket to the line RIC is in poor repair.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
- Equipment - Good Repair and Proper Adjustment
Observation: The following equipment was observed in a state of disrepair and damaged: 1-the door on the line RIC is loose, 2-2 lights under the ventilation hood are burned out, 3-the counter door under the tea station in the dininig room is loose.
Correction: Repair the equipment to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability.
- Good Repair and Calibration of Thermometers
Observation: Observed food thermometer is not calibrated to ensure accuracy. Thermometer was reading 10-15'F below actual temperature..
Correction: Calibrate food thermometer according to manufacturer's specification as necessary to ensure accuracy
- Non-Food Contact Surfaces
Observation: The following nonfood contact surface of the following equipment have accumulations of grime and debris: 1-the portable fan on the line, 2-the dust pan in the back area, 3-the inside of the cabinet under the salsa station in the dining room, 4-inside of the fryer cabinet.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Equipment were found stored on the floor in the dry storage and the back room entrance..
Correction: Store equipment in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Clean line insert pand and cooking pots were not observed stored in a position to allow air-drying near the dish sink. (corrected)
Correction: Store equipment in a position to allow air-drying.
- Kitchenware and Tableware
Correction:
- Plumbing System Maintained in Good Repair
Observation: Plumbing connections under the 4-compartment sink are leaking.
Correction: Plumbing systems and components shall be maintained in good repair.
- Floors, Walls, and Ceilings - Cleanability
Observation: Wall or wall covering in mop room is not smooth and easily cleanable.
Correction: Repair or replace wall or wall covering to make it smooth and easily cleanable.
- Handwashing Signage/Handwashing Facilities (corrected on site)
Observation: A sign or poster that notifies food employees to wash their hands is not provided in the men's restroom used by food employees
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
- Lighting, Intensity
Observation: Less than 10 foot candles of light was noted in the WIC. Light levels measured at 8 candles.
Correction: Provide at least 10 foot candles at a distance of 30 inches from the floor in the walk-in refrigeration units and dry storage areas and in other areas and rooms during periods of cleaning.
- Physical Facilities in Good Repair
Observation: The following physical structures are not maintained in good repair: 1-the bottom of the wall near the ice machine, 2-there are holes in the wall by the water heater, 3-the floor tiles in the mop room are coming loose.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The following physical structures are noted in need of cleaning: 1-the wall behind the steam kettle and the deep fryer on the line.
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
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04/17/2013 | Training | |
Restaurant representatives - add corrected or new information about Moe's Southwest Grill, 1495 Stafford Market Place Suite# 111, Stafford, VA 22556 »