The purpose of this visit was to conduct a risk factor assessment. Chlorine sanitizer final rinse dishmachine: 100 ppm.
- Handwashing Cleanser, Available at Handwashing Facilities (corrected on site)
Observation: Observed that hand soap was not provided at each handwashing sink. No soap provided at either handwashing sink: one soap container missing/one empty.
Correction: Provide hand soap at each hand sink to allow employees to properly wash their hands. PIC provided hand cleanser to both hand sinks.
- Hand Drying Provision / Individual, Disposable Towels (corrected on site)
Observation: Observed that paper towels were not provided at each handwashing sink in kitchen of mexican side of restaurant.
Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing. NOTE: PIC provided paper towels.
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03/31/2016 | Risk Factor | |
The purpose of this visit was to conduct a routine inspection. Chlorine sanitzer wiping cloth bucket: 200 ppm. Chlorine conenctration final rinse dish machine: 50 ppm. NOTE: PLEASE REMEMBER TO PROVIDE A SERVICE INVOICE FOR THE 2 DR PREP COOLER AT THE COOKLINE MEXCIAN SIDE TO THE HEALTH DEPT. WITHIN TEN DAYS.
- Thawing / Approved Methods
Observation: Observed the following food thawing using an improper method: frozen beef thawing in plastic bag over sink MS/ frozen chicken thawing in metal trays at room temperature.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be thawed using one of the following methods: 1) under refrigeration that maintains the food temperature at 41°F or less, 2) completely submerged under running water at a water temperature of 70°F or below with a sufficient velocity to agitate and float off loose particles of food as long as held for period of time at a temperature of 41°F or less, or 3) as part of a cooking process if the food is cooked as specified by Law or thawed in a microwave oven and immediately transferred to a conventional cooking process.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: Diced tomato/ marinated cooked beef/ marinated raw pork/ quartered tomatoes/raw chicken/ soft cheese in True 2 dr prep cooler MS: 46/44/45/45/45/45 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. Foods determined to be out of tremperature less than 2 hours. PIC placed some food items on ice, relocated others to another cooler and reduced temperature of the cooler.
- Equipment / Good Repair / Operation
Observation: The following refrigeration unit is not operating properly and is unable to maintain cold food at or below 41°F: True 2 dr prep cooler at cookline Mexican side.
Correction: Repair/adjust the unit so it is able to maintain foods at or below 41°F. Do not use the unit to store potentially hazardous foods while it is not operating properly. NOTE: Provide service invoice for cooler to Health Department within 10 days.
- Handwashing Sink / Accessible at All Times (corrected on site) (repeated violation)
Observation: The handwashing facility located at the kitchen - Mexican side is blocked, preventing access by employees for easy handwashing.
Correction: A hand washing sink shall be maintained so that it is accessible at all times for employee use. handsink NOTE: PIC restored access to handsink.
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08/20/2015 | Routine | |
The purpose of htis visit was to conduct a routine inspeciton.. Chlorine sanitizer dishmachine/wiping cloth bucket: 75 ppm./150 ppm.
- Critical: Food Protection from Contamination / Separate Types of Raw Animal Foods (corrected on site)
Observation: Different types of raw animal foods stored in such a manner that may cause cross contamination as follows: raw chicken stored immediately next to raw beef in WI cooler.
Correction: Raw animal foods shall be sorted by their "type" and cooking temperatures while in storage inside a refrigerator or freezer. For example, if using ONE shelving unit for storage of ONLY raw foods, the foods shall be sorted in this manner: 1) raw poultry (chicken, turkey, or duck) shall be stored on the BOTTOM shelf (165°F cook temperature), 2) raw ground beef and ground pork shall be stored on the shelf above poultry (155°F cook temperature), and 3) raw pork (chops, ribs), seafood, and shell eggs shall be stored on the top shelf above beef (145°F cook temperature). NOTE: Discussed with PIC who had storage order corrected.
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06/02/2015 | Routine | |
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site) (repeated violation)
Observation: Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food as follows: OBSERVED RAW SHELL EGGS STORED OVER BROCCOLI AND ONION IN THE WALK-IN-COOLER.
Correction: Food shall be protected from cross contamination by separating raw animal foods like poultry, beef, pork, seafood, and eggs during holding from ALL other foods such as cooked foods, ready-to-eat foods, washed produce, etc. REARRANGED FOOD.
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10/29/2014 | Risk Factor | |
- Handwashing / Where to Wash (corrected on site)
Observation: A food employee was observed cleaning their hands in a food preparation sink or in a mop sink. OBSERVED FOOD EMPLOYEE WASHING THEIR HANDS AT THE 3 VAT SINK.
Correction: ALL food employees shall wash their hands in ONLY a designated handsink. CFM DISCUSSED WITH EMPLOYEE.
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site) (repeated violation)
Observation: Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food as follows: OBSERVED (1) RAW CHICKEN AND SHRIMP OVER TOFU IN THE WALK-IN-COOLER (2) RAW SHELL EGGS OVER PINEAPPLE IN 2DR SUPERIOR PREP COOLER.
Correction: Food shall be protected from cross contamination by separating raw animal foods like poultry, beef, pork, seafood, and eggs during holding from ALL other foods such as cooked foods, ready-to-eat foods, washed produce, etc. REARRANGED FOOD.
- Utensils That are In-Use / Between-Use Storage (corrected on site) (repeated violation)
Observation: Dispensing and/or in-use utensils improperly stored between use as follows: OBSERVED (1) SCOOPS STORED IN ROOM TEMPERATURE WATER (2) TWO KNIVES STORED BETWEEN PREP TOPS.
Correction: During pauses in food preparation or dispensing, food utensils shall be stored 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 (time/temperature control for safe food) 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, 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 (time/temperature control for safe food), or 6) in a container of water if the water is maintained at a temperature of at least 135°F and the container is cleaned frequently. (1) DISCARDED THE WATER (2) REMOVED THE KNIVES.
- Wiping Cloths/Use Limitation/Wet Towel Storage (corrected on site)
Observation: Wet wiping cloths used for wiping counters and other equipment surfaces were observed stored on the counter.
Correction: Wet wiping cloths are to be used for wiping counters and other equipment surfaces and are to be held in a chemical sanitizer solution at the appropriate concentration between uses. PLACED WET TOWELS IN A CONTAINER WITH SANITIZING SOLUTION.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food items were observed cold holding at improper temperatures using a calibrated food temperature measuring device: OBSERVED AT ROOM TEMPERATURE (1) GARLIC-IN-OIL AT 75F (2) BEAN SPROUT AT 73F.
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. MOVED FOOD TO COOLER.
- Manual Warewash Sinks, No Handwashing, No Mop Water (corrected on site)
Observation: Handwashing aides (i.e. hand soap, hand antiseptic, handwashing signage, nail brush) was found provided at the manual warewashing sink.
Correction: A warewashing sink may not be used for hand washing. REMOVED HANDWASHING AIDES.
- Handwashing Sink / Accessible at All Times (corrected on site) (repeated violation)
Observation: The handwashing facility located at the COOKLINE is blocked WITH EGG CARTONS, preventing access by employees for easy handwashing.
Correction: A handwashing sink shall be maintained so that it is accessible at all times for employee use. REMOVED EGG CARTONS.
- Critical: Controlling Pests / Methods to Use When Pests Are Found (corrected on site)
Observation: Methods are not being used to control pests. OBSERVED FLIES IN THE BAR AREA.
Correction: Insects and other pests are capable of transmitting disease to people by contaminating food and food-contact surfaces. If pests are found on the premises methods shall be used to control their presence. CFM DISCUSSED CLEANING SCHEDULE WITH FOOD EMPLOYEE.
- Critical: Conditions of Use/Presence & Use of Toxics Per Law (corrected on site)
Observation: Pesticides labeled for residential use were observed in the facility and are being applied by the operator to control pests. OBSERVED TWO CANS OF RESIDENTIAL PESTICIDE.
Correction: Remove residential use pesticides from the facility. When necessary for pest control, chemical pesticides must be applied by a certified pesticide applicator to prevent injury and contamination. DISCARDED THE CANS.
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08/12/2014 | Routine | |
The purpose of today's visit was to conduct a routine inspection.
Dishmachine: ADS- heat
Discussed the following with the Certified Food Manager:
(1) Grease trap is cleaned every month.
(2) Proper cold holding.
- Food Storage Containers, Identified with Common Name of Food
Observation: The following food items that are not easily identified by appearance were observed without a label: (1) SUGAR (2) MSG (3) SALT
Correction: Unless a food item can be easily recognized, all foods and ingredients removed from their original containers and stored in working containers shall be labeled using the common name of the food. For example: cooking oils, salt, sugar, flour, spices, herbs, etc.
- Utensils That are In-Use / Between-Use Storage (corrected on site) (repeated violation)
Observation: Dispensing and/or in-use utensils improperly stored between use as follows: (1) LADLE (2) STRAINER STORED IN ROOM TEMPERATURE WATER.
Correction: During pauses in food preparation or dispensing, food utensils shall be stored 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 (time/temperature control for safe food) 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, 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 (time/temperature control for safe food), or 6) in a container of water if the water is maintained at a temperature of at least 135°F and the container is cleaned frequently. DISCARDED WATER.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: GARLIC-IN-OIL MIXTURE AT COOKLINE AT 59F.
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. GARLIC-IN-OIL PUT IN COOLER.
- Handwashing Sink / Accessible at All Times (corrected on site) (repeated violation)
Observation: The handwashing facility located at the (1) COOKLINE BLOCKED WITH EGG CARTONS (2) DISHMACHINE AREA BLOCKED WITH MILK CARTONS, preventing access by employees for easy handwashing.
Correction: A handwashing sink shall be maintained so that it is accessible at all times for employee use. MANAGER REMOVED ITEMS.
- Light Bulbs / Locations where Shielding is Required
Observation: Light bulbs BEHIND THE HOOD are not covered by a protective shielding.
Correction: Provide light bulbs that are shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, linens, or unwrapped single-service and single-use articles.
- Toilet Rooms, Enclosed / Self-Closing Door
Observation: Toilet room door is not provided with a self-closing door ON ALL THREE DOORS.
Correction: Provide a self-closing hinge or closing mechanism for the toilet room door.
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02/19/2014 | Routine | |
The purpose of today's visit was to conduct a risk factor assessment inspection.
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site) (repeated violation)
Observation: Raw animal food stored over ready-to-eat food in the following refrigeration units:
1) Observed raw shell eggs being stored over broccoli in the Walkin Cooler,
2) Observed raw shrimp being stored over cooked cut pork in the 2DR prep cooler.
Correction: Raw foods like poultry, beef, pork, seafood, and eggs shall be stored properly inside refrigerators and freezers to prevent cross contamination. Raw foods shall be stored on shelving units BELOW or SEPARATED from all cooked foods, commercially processed foods, washed produce, leftover foods, etc.
- Handwashing Sink / Accessible at All Times (corrected on site)
Observation: The handwashing facility located in the kitchen is blocked, preventing access by employees for easy handwashing.--------Observed various items sitting inside the handsink.
Correction: A handwashing sink shall be maintained so that it is accessible at all times for employee use.
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12/13/2013 | Risk Factor | |
The purpose of today's visit was to conduct a routine inspection. EHS discussed various topics with manager including but not limited to: Use of Time as a Public Health Control, Cold Holding Equipment
- Critical: Package Integrity & No Dented Cans/ Specifications for Receiving (corrected on site) (repeated violation)
Observation: The following food item(s) from damaged packaging were found on the dry storage shelving for facility use:-------three dented cans of water chestnuts.
Correction: Food packages such as canned goods shall be in good condition and protect the integrity of the contents so that the food is not exposed to adulteration or potential contaminants. Return all dented and damaged canned goods to your food supplier for a credit.
- Utensils That are In-Use / Between-Use Storage (corrected on site) (repeated violation)
Observation: Dispensing and/or in-use utensils improperly stored between use as follows:-----------observed in multiple locations in-use scoops and utensils being stored in still room temperature water. Also observed knife being stored between prep cooler and prep table.
Correction: During pauses in food preparation or dispensing, food utensils shall be stored 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 (time/temperature control for safe food) 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, 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 (time/temperature control for safe food), or 6) in a container of water if the water is maintained at a temperature of at least 135°F and the container is cleaned frequently.
- 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:-----Garlic in oil at 55F and Bean sprouts at 71F out at room temperature.
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. DISCARDED. IN FUTURE MANAGER MAY USE TIME AS PUBLIC HEALTH CONTROL.
- Temp Meas Devices for Cold & Hot Hold Equipment, Present
Observation: There was no temperature measuring device located in the following cold or holding equipment:--------2DR prep cooler and True 2DR 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.
- Equipment / Fixed / Space / Seal
Observation: The following equipment is not installed in a manner that allows accessibility for cleaning, nor is it installed with closely abutting surfaces to minimize the need for cleaning:-------------observed new caulking at the three compartment sink on the Mexican side of the facility.
Correction: Equipment that is fixed because it is not easily movable shall be installed so that it is: 1) spaced to allow access for cleaning along the sides, behind, and above the equipment, 2) spaced from adjoining equipment, walls, and ceilings a distance of not more than 1 millimeter or one thirty-second inch, and 3) sealed to adjoining equipment or walls if the equipment is exposed to spillage or seepage.
- Refuse Container with Cover/ Women's & Unisex Toilet Room
Observation: There is no cover to the feminine napkin refuse container in the ladies room stall.
Correction: A toilet room used by females shall be provided with a covered receptacle for sanitary napkins.
- Outer Openings, Protected / Screen Requirements
Observation: Openings to the exterior of the building are present along the back door.
Correction: Fill or close holes and other gaps along floors, walls, and ceilings to protect against the entry of insects and rodents.
- Handwashing Signage at Handwashing Facilities Required (corrected on site) (repeated violation)
Observation: Observed that sign or poster that notifies food employees to wash their hands is not provided at handwashing sinks used by food employees in the main ladies and men restroom.
Correction: Provide a sign or poster at all handwashing sinks used by food employees that reminds food employees to wash their hands.
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09/10/2013 | Routine | |
Restaurant representatives - add corrected or new information about New Moon Restaurant, 6619 Wilson Blvd, Falls Church, VA 22044 »