Arco Iris Latino Market Inc., 6445 Midlothian Tpke, Richmond, VA 23225 - Full Service Restaurant inspection findings and violations

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Business Info

Restaurant: ARCO Iris Latino Market Inc.
Address: 6445 Midlothian Tpke, Richmond, VA 23225
Type: Full Service Restaurant
Phone: 804 276-2510
Total inspections: 5
Last inspection: 01/29/2016
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Inspection findings

Inspection date

Type
  • Critical: Hands and Arms Cleaning Procedure* (corrected on site)
    Observation: Improper handwashing procedures observed.
    Correction: Ensure all food employees clean their hands and exposed portions of their arms with a cleaning compound in a lavatory by vigorously rubbing together the surfaces of their lathered hands and warms for at least 20 seconds and thoroughly rinsing with clean water.
  • Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site) (repeated violation)
    Observation: The prepared ready-to-eat (RTE) food in the refrigeration unit is not properly dated for disposition.
    Correction: Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
01/29/2016Risk Factor
  • 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 test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
09/24/2015Routine
  • Hands - Where to Wash (corrected on site)
    Observation: A food employee was observed cleaning their hands in a food preparation sink or a sink used for utensil washing.
    Correction: Instruct food employees to clean their hands in a handwashing lavatory. Food employees may not clean their hands in a sink used for food preparation or utensil washing.
  • Food Storage - Clean and Dry Location (corrected on site)
    Observation: Food stored on the floor or food stored less than 6" above the floor in the walkin freezer and refridge.;Elevate food storage onto approved shelving with minimum 6" legs or casters.
  • Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
    Observation: The prepared ready-to-eat (RTE) food in the refrigeration unit is not properly dated for disposition.
    Correction: Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
04/27/2015Routine
  • Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition* (corrected on site)
    Observation: The commercially processed ready-to-eat (RTE) food on walk in box in the refrigeration unit was inappropriately marked after opening with a date or time that exceeds the maximum holding time as allowed by law.
    Correction: Discard the food at this time. Ensure that all commercially processed RTE foods are mark a "consume by" date once opened. If the food is held at 41°F or below the food shall be served, sold or discarded within 7 calendar days or within 4 calendar days if held at 45°F. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
11/21/2013Routine
  • Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
    Observation: Observe employee eating in an area other than designated break area while preparing/handling food or contacting clean food contact surfaces.
    Correction: All PERSONNEL who are PERSONNEL ACTION must be in the designated break area away from food preparation/handling areas to prevent cross contamination.
  • 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
  • Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
    Observation: Different types of raw animal foods stored in such a manner that may cause cross contamination observe raw bag meats beef on floor of freezer box .
    Correction: Separate types of raw animal foods from each other such as beef, fish, lamb pork, and poultry during storage, preparation, holding, and display by the following: (a) Using separate equipment for each type. (b) Arranging each type of food in equipment so that cross contamination of one type with another is prevented. (c) Preparing each type of food at different times or in separate areas.
04/22/2013Routine

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