Note: Management stated the dish machine is due to be serviced today.
- Utensils - In-Use - Between-Use Storage
Observation: In-use knifes 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.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: can opener.
Correction: Clean and sanitize these surfaces for food contact.
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04/04/2016 | Routine | |
Thank you for you corrective actions.
No violation noted during this evaluation. | 12/10/2015 | Follow-up | |
- Sanitizing Solutions, Testing Devices
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a Chlorine test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness*
Observation: Chlorine sanitizing solution used was at 0 ppm or not at an acceptable concentration.
Correction: Immediately discontinue the use of the machine until it is operating in accordance with minimum requirements at least 50 ppm to no more than 200 ppm. Initiate manual wash, rinse, and sanitize method to properly clean and sanitize equipment and utensils. To minimize workload you can move to all single service utensils.
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12/02/2015 | Routine | |
Note: Have a new chest freezer on order to replace the one with broken inside door. One light out in dry storage room on order for repair.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site) (repeated violation)
Observation: Observed the following foods hot holding at improper temperatures: Chili 104°F, Taco Meat 123°F, Cheese Sauce 123°F, Barbecue 91°F, French Onion Soup 127°F, and Chili 104°F.
Correction: Hot hold potentially hazardous food at 135°F or above to inhibit the growth of harmful bacteria.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Stacks of single service cups were found stored on the floor in a cardboard box at the bar.
Correction: Store single service cups in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor.
- Critical: Backflow Prevention, Air Gap* (corrected on site)
Observation: An air gap between the water scrapping hose at the three compartment sink and the rim of the sink basins is not observed. If this direct connection exists between the drinking water system and a source of contaminated water during times of negative pressure, contaminated water may be drawn into and foul the entire system.
Correction: Provide an air gap with a diameter that is at least twice the diameter of the water supply inlet and not less that 1 inch for proper backflow prevention by the air gap.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The fan in the kitchen near the taco cooler unit is noted in need of cleaning.
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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08/31/2015 | Routine | |
Thank you for your corrective actions!
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The inside cover of the upstairs chest freezer was observed in a state of disrepair and damaged.
Correction: Repair the inside cover of the upstairs chest freezer 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 inside cover of the upstairs chest freezer, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Physical Facilities in Good Repair (repeated violation)
Observation: The floor in the downstairs walk-in cooler is not maintained in good repair
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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06/08/2015 | Follow-up | |
Observed a bucket of pickles stored directly on the floor in the kitchen.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: The following food was hot holding at improper temperatures: Chili 107°F.
Correction: Rapidly reheat the food to 165°F and maintain at 135°F or above through the hot holding period.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: The following foods are cold holding at improper temperatures in the downstairs walk-in cooler: Beans 46°F, Shrimp 48°F, Shell Eggs 48°F, Cheese 48°F, Sliced Tomatoes 46°F, Roast Beef 48°F, Turkey 47°F, Hamburger Patties 48°F, Hard Boiled Eggs 48°F, and Corn Beef 47°F.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Equipment - Good Repair and Proper Adjustment
Observation: The inside cover of the upstairs chest freezer was observed in a state of disrepair and damaged.
Correction: Repair the inside cover of the upstairs chest freezer 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 inside cover of the upstairs chest freezer, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Physical Facilities in Good Repair
Observation: The floor in the downstairs walk-in cooler is not maintained in good repair
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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05/29/2015 | Routine | |
- Food Storage - Clean and Dry Location (repeated violation)
Observation: Observed a bag of onions, boxes of meat, and boxes of tortilla chips stored on the floor or food stored less than 6" above the floor in the downstairs and upstairs walk-in coolers and upstairs dry storage room.;Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Nonfood Contact Surfaces
Observation: The nonfood contact surface of the shelves in the kitchen covered with aluminum foil are not designed or constructed to be easily cleanable.
Correction: Alter or replace this item to provide a surface that is free of unnecessary ledges, projections, and crevices. Please remove the aluminum foil and sand/paint the shelves or seal.
- Equipment - Good Repair and Proper Adjustment
Observation: The door gasket to the one door glass front salad cooler is in poor repair.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
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02/24/2015 | Routine | |
Note: Observed the light in the upstairs dry storage room is out and missing a thermometer in the downstairs glass front refrigerator.
No violation noted during this evaluation. | 11/24/2014 | Routine | |
Dish Machine Sanitizer 100 ppm - Okay
Note: Recommend getting the sandwich unit checked across from the grill since the unit is reading 41°F - 42°F.
- Utensils - In-Use - Between-Use Storage
Observation: In-use knife stored between the meat slicer and the preparation table 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.
- Cloths - Wiping Cloths - Use Limitation
Observation: Wiping cloths improperly stored between use.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Food Storage - Clean and Dry Location
Observation: Observed a bucket of pickles and a box of tortilla shells stored on the floor or food stored less than 6" above the floor.;Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Equipment - Cutting Surfaces (repeated violation)
Observation: The cutting board(s) along the sandwich units are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the fan in the downstairs walk-in cooler and the beverage holster at the bar 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.
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08/27/2014 | Routine | |
Thank you for your corrective actions!
- Equipment - Cutting Surfaces (repeated violation)
Observation: The cutting board along the sandwich unit across from the grill is heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Resurface or discard and replace the cutting board to provide a food contact surface that is smooth, easily cleaned and sanitized.
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06/06/2014 | Follow-up | |
Dish Machine Sanitizer 50 ppm - Okay
Wipe Cloths Sanitizer 200 ppm - Okay
Notes: Missing a thermometer in the salad refrigerator. Starting to see a little dust accumulate on a few of the racks of shelves upstairs. Noticed one bucked of pickles in the kitchen stored directly on the floor which needs to be on approved shelving or 6" off the floor.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Observed the following foods cold holding at improper temperatures in the sandwich unit across from the grill: Corn Beef 47°F, Ham 47°F, Roast Beef 47°F, Turkey 46°F, Hamburgers 50°F, Chicken 47°F.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Equipment - Cutting Surfaces
Observation: The cutting board along the sandwich unit across from the grill is heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Resurface or discard and replace the cutting board to provide a food contact surface that is smooth, easily cleaned and sanitized.
- Equipment and Utensils, Air-Drying Required
Observation: The plastic beverage cups 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 boxes of single service take-out plates and beverage cups stored directly on the floor in the upstairs room.
Correction: Store single service items in its original protective packaging on approved shelving at least 6" off of the floor.
- Physical Facilities in Good Repair (repeated violation)
Observation: Noted a couple of the lights in the upstairs area are out which is not maintained in good repair
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. The lights are needed to be able to see for cleaning and stocking the shelves.
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05/28/2014 | Routine | |
Dish Machine Sanitizer 100 ppm - Okay
Keep up the good work on date marking!
Note: There is one light out upstairs in the dry storage area that needs replacing.
- Cloths - Wiping Cloths - Use Limitation
Observation: Wiping cloths improperly stored between use.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
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02/19/2014 | Routine | |
Dish Machine Sanitizer 100 ppm - Okay
Wipe Cloths Sanitizer 200 ppm - Okay
Note: Missing thermometer in the upstairs chest freezer.
- Hair Restraints - Effectiveness (corrected on site)
Observation: Employees observed working in the food service area without proper hair restraints.
Correction: Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food, clean equipment, utensils and linens, and unwrapped single-service and single-use articles. This section does not apply to food employees such as counter staff who only serve beverages and wrapped or packaged foods, hostesses, and wait staff if they present a minimal risk of contaminating exposed food
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: The clean cutting board for the sandwich unit was observed stored directly on the floor of the upstairs dry storage room.
Correction: Store equipment in a clean, dry location, where not exposed to splash, dust or other contamination and at least six inches above the floor.
- Critical: Backflow Prevention, Air Gap* (corrected on site)
Observation: An air gap between the water supply outlet of the water scrapping hose and the flood rim level of the three compartment sink is not observed. If this direct connection exists between the drinking water system and a source of contaminated water during times of negative pressure, contaminated water may be drawn into and foul the entire system.
Correction: Provide an air gap with a diameter that is at least twice the diameter of the water supply inlet and not less that 1 inch for proper backflow prevention by the air gap. Pull the water scrapping hose up higher to provide an air gap.
- Physical Facilities in Good Repair
Observation: Observed a light is out in the upstairs dry storage area thus there is not as much light for visibility which is not maintained in good repair
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. Replace the light that is no longer working.
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11/14/2013 | Routine | |
Dish Machine Sanitizer 200 ppm - Okay.
Working on trying a light in the dry storage area to see if it will provide more light.
- Floors, Walls, and Ceilings - Cleanability
Observation: Floor or floor covering in the walk-in refrigerator downstairs is not smooth and easily cleanable.
Correction: Repair or replace floor or floor covering to make it smooth and easily cleanable.
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09/05/2013 | Follow-up | |
3 Compartment Sink Sanitizer 200 ppm - Okay
Wipe Cloths Sanitizer Corrected 200 ppm - Okay
Note: Missing a thermometer in the upstairs chest freezer.
- Cloths - Wiping Cloths - Use Limitation (corrected on site)
Observation: Wiping cloths stored in container of 10 ppm or less concentration of sanitizer between use.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Equipment - Cutting Surfaces
Observation: The cutting board(s) along the shelf of the hot holding table are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness*
Observation: Chlorine sanitizing solution used was at 10 ppm which is not at an acceptable concentration.
Correction: Immediately discontinue the use of the machine until it is operating in accordance with minimum requirements. Initiate manual wash, rinse, and sanitize method to properly clean and sanitize equipment and utensils. To minimize workload you can move to all single service utensils.
- 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: soda nozzle holsters.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Plumbing System Maintained in Good Repair
Observation: Observed water in the bottom of the cold holding unit across from the grill which is in poor repair.
Correction: Repair and maintain all plumbing components and fixtures.
- Floors, Walls, and Ceilings - Cleanability
Observation: Floor or floor covering in the walk-in refrigerator downstairs is not smooth and easily cleanable.
Correction: Repair or replace floor or floor covering to make it smooth and easily cleanable.
- Lighting, Intensity (repeated violation)
Observation: Less than 10 foot candles of light was noted in the upstairs dry storage area.
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: Observed the floors in the kitchen area under the cook line equipment noted in need of cleaning.
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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08/27/2013 | Routine | |
The following alleged Critical and Non-Critical Hazards have been corrected: 0820 A 2 - Food - Potentially Hazardous Food - Cold Holding*, 0610 - Food Storage - Clean and Dry Location, 2000 (A) (C) - Equipment, Utensils, Linens, and Single-Service and Single-Use Articles, 2020 B - Kitchenware and Tableware, 3180 - Physical Facilities - Cleaning Frequency and Restrictions.
Thank you for your corrective actions.
- Lighting, Intensity (repeated violation)
Observation: Less than 10 foot candles of light was noted in the dry storage area.
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.
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06/10/2013 | Follow-up | |
- Food Storage - Clean and Dry Location
Observation: Observed a bag of onions stored on the floor in the downstairs walk-in unit or food stored less than 6" above the floor.;Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: The following food was cold holding at improper temperature: Cut Tomatoes 44°F.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Single service beverage cups in plastic sleeves observed stored on the floor under the bar counter.
Correction: Store single service beverage cups at least six inches above the floor on shelving or wheels or casters.
- Kitchenware and Tableware
Observation: Spoons were not stored at the coffee dispense area with the handles up.
Correction: To prevent contamination of the food and lip-contact surface, provide a means of storage where handles are presented to the employee or consumers.
- Lighting, Intensity (repeated violation)
Observation: Less than 10 foot candles of light was noted in the dry storage area upstairs.
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 floors under the cook-line equipment are noted in need of cleaning.
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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06/06/2013 | Follow-up | |
Wipe Cloths Sanitizer 200 ppm - Okay
3 Compartment Sink Sanitizer 200 ppm - Okay
Note: Need to have a thermometer in your chest freezer upstairs.
- Food Storage - Clean and Dry Location
Observation: Observed a bag of onions stored on the floor in the downstairs walk-in unit or food stored less than 6" above the floor.;Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: The following food was hot holding at improper temperature: Ground Beef 104°F.
Correction: Hot hold potentially hazardous food at 135°F or above to inhibit the growth of harmful bacteria.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: The following food was cold holding at improper temperature: Cut Tomatoes 44°F.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Single service beverage cups in plastic sleeves observed stored on the floor under the bar counter.
Correction: Store single service beverage cups at least six inches above the floor on shelving or wheels or casters.
- Kitchenware and Tableware
Observation: Spoons were not stored at the coffee dispense area with the handles up.
Correction: To prevent contamination of the food and lip-contact surface, provide a means of storage where handles are presented to the employee or consumers.
- Lighting, Intensity (repeated violation)
Observation: Less than 10 foot candles of light was noted in the dry storage area upstairs.
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 floors under the cook-line equipment are noted in need of cleaning.
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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05/29/2013 | Routine | |
Restaurant representatives - add corrected or new information about Moosie's Restaurant Inc, 16430 B. T. Washington Highway Suite 16, Moneta, VA 24121 »