Parasite destruction documentation for the Tuna that is offered undercooked has been obtained and will be kept at the facility.
Beef properly thawed. Time control policy has been established for salsa. Diced tomatoes on carts are in pan in ice bath. PIC will monitor temps by using a food thermometer and will implement time control policy for tomatoes held on cart if temps don't stay <42°F.
Recommend taking food safety managers class.
Permit issued.
No violation noted during this evaluation. | 04/30/2015 | Follow-up | |
I still need documentation of parasite destruction records for Tuna served undercooked. Email or call me with this information.
Today there were three large cuts of beef thawing on the table (at room temp). The beef is still frozen in the middle but the outside areas are warm enough to allow bacteria to grow (>41°F). You must thaw TCS food in the refrigerator or under running water that is <71°F.
Today there were 6 sheet pans of salsa in portioned containers stored at room temperature. The salsa is considered a TCS food and must be kept <42°F or used/discarded within 4 hours if you have a written time control policy.
Your permit to operate expires on 04-30-2015. A new permit cannot be issued until these violations are permanently corrected.
- Thawing (repeated violation)
Observation: Large piece of frozen beef thawing in water on counter.
Correction: Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41°F (45°F) 2. Completely submerged under running water at a temperature of 70°F or below with sufficient water velocity to agitate and float off loose particles in an overflow. Ready-to-eat food shall not exceed 41°F and raw animal foods shall not exceed 41°F for more than four hours 3. As part of the cooking process
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Six sheet pans of portioned salsa held at room temperature.
Correction: Keep TCS food <42°F or >134°F or use time control. If time control is used you must have a written policy and monitor the time the product is held out of temperature control. A sample policy was given to the PIC at the last inspection.
This must be permanently corrected before the new permit is issued.
|
04/28/2015 | Follow-up | |
Salsa in containers for service at the tables was being held at room temp but was still cold. We discussed using time control for the salsa since it wasn't being temperature controlled. Sample policy provided.
Tuna (pan seared) that may be served undercooked is labeled as Thunnus Spp. It must be identified by genus and species name, There is at least one species of Thunnus that is not on the list of fish exempt from parasite control requirements. Alternatively, you can get documentation from your supplier that the fish is frozen to eliminate parasites. The documentation must state the minimum parameters that are used to destroy the parasites of concern.
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: Knife stuck between equipment.
Correction: Store knife in clean location. PIC moved knife.
- Gloves - Use Limitation (corrected on site)
Observation: Employee washed gloved hands between tasks.
Correction: Gloves are single use - remove and discard gloves after completing task and wash hands before beginning another task.or putting on new gloves.
- Thawing
Observation: Large piece of frozen beef thawing in water on counter.
Correction: Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41°F (45°F) 2. Completely submerged under running water at a temperature of 70°F or below with sufficient water velocity to agitate and float off loose particles in an overflow. Ready-to-eat food shall not exceed 41°F and raw animal foods shall not exceed 41°F for more than four hours 3. As part of the cooking process
- Temperature Measuring Devices
Observation: No thermometers in reach-in refrigeration units.
Correction: Provide thermometers in each refrigeration unit so you can observe unit temps. Recommend using your food thermometer to measure at least one food temp in each unit at least once a day. Temps must be <42°F.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Exterior surfaces of food containers have residue from stickers on them.
Correction: Remove sticker residue each time the container is washed. Maintain nonfood-contact surfaces of equipment clean.
- Critical: Backflow Prevention Device, When Required*
Observation: Observed a hose attached to a faucet fixture. The hose extended below the flood rim level of the sink basin.
Correction: Install an approved backflow prevention device (vacuum breaker) or alter the length of the hose to provide the necessary separation between the water supply and the flood rim level of the sink basin. The minimum allowable separation distance must be at least 2x the diameter of the water supply inlet and at least 1 inch.
- Plumbing System Maintained in Good Repair
Observation: 3 part sink drain leaks.
Correction: Repair drain to eliminate leak.
|
03/16/2015 | Routine | |
Training for 5 employees (GM, AGM, 3 cooks). Showed DVD "Introdurction to Food Safety" in Spanish.
No violation noted during this evaluation. | 12/04/2014 | Training | |
Notes: seared tuna does not have an asterisk to the consumer advisory below - provide asterisk.
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness* (corrected on site)
Observation: Observed chlorine sanitizer in dishmachine was below 10 ppm.
Correction: Correct by changing sanitizer container and priming machine (sanitizer level satisfactory after changing).
- Hand Drying Provision (corrected on site)
Observation: Observed no towels at handsink - bar.
Correction: Correct by providing towels.
|
08/28/2014 | Risk Factor | |
- Critical: Hands - When to Wash* (corrected on site)
Observation: Observed hands not washed, gloves not changed after handling raw chicken.
Correction: Correct by washing hands and putting on new gloves.
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: Observed knives stored in crack between equipment.
Correction: Correct by properly storing.
- Non-Food Contact Surfaces
Observation: Observed residue of labels on metal pans.
Correction: Correct by cleaning.
- Lighting, Intensity
Observation: Observed light not at proper intensity at bar handsink, restrooms.
Correction: Correct by providing light at 20 foot candles.
|
04/18/2014 | Routine | |
Dishmachine chlorine level satisfactory. Gloves worn during prep. Beans and spinach sauce cooling in ice bath - good.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Observed rice on steam table held below 135 degrees (127.7 degrees).
Correction: Correct by discarding or reheating to 165 degrees. Store in single pan in the steam well (discarded).
|
12/16/2013 | Risk Factor | |
Training in Spanish to 9. Video - ServSafe - "Personal Hygiene". Discussed personal hygiene, handwashing, glove use, employee health, reporting illnesses, restriction and exclusion.
No violation noted during this evaluation. | 07/30/2013 | Training | |
Follow up to inspection of 4/4/13. Items 800, 550, 3170 were corrected. #1800-continue to work on removing labels from exterior of pans and containers.
No violation noted during this evaluation. | 04/10/2013 | Follow-up | |
Follow up to inspection of 3/7/13. Items 3330, 1510A were corrected.
- Utensils - In-Use - Between-Use Storage (repeated violation)
Observation: Knives stored in crack.
Correction: Correct by properly storing.
- Critical: Cooling* (corrected on site) (repeated violation)
Observation: Observed potatoes (mashed) and chipotle salad not cooled to 41 degrees within required time. Mashed potatoes were in large deep lexan container and had not cooled from previous day.
Correction: Corrected by discarding. Cool from 135 to 70 degrees in 2 hours and from 70 to 41 degrees in next 4 hours.
- Non-Food Contact Surfaces (repeated violation)
Observation: Containers with old labels or label residue.
Correction: Correct by cleaning.
- Physical Facilities in Good Repair (repeated violation)
Observation: Base molding loose.
Correction: Correct by repairing.
|
04/04/2013 | Follow-up | |
Gloves worn. Dishmachine chlorine 100 ppm - good.
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: Observed knives stored in crack next to prep refrigerator. Observed ice scoop laying in ice (bar).
Correction: Correct by rewashing, store on clean surface. Correct by storing with handle up.
- Critical: Cooling* (corrected on site)
Observation: Observed chipotle salsa dated 3/6 had not cooled to 41 degrees within required time.
Correction: Corrected by discarding.
- Temperature - Food Temperature Measuring Devices - Provided
Observation: Observed no thermometers readily available for cooks to check cooking or cooling temperatures.
Correction: Correct by providing thermometer accurate to +/-2 degrees and capable of being calibrated (range of 0-220 degrees).
- Non-Food Contact Surfaces
Observation: Observed containers with old labels on exterior.
Correction: Correct by cleaning and removing labels and any residue.
- Physical Facilities in Good Repair
Observation: Observed base molding loose or missing near dishmachine.
Correction: Correct by repairing.
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site)
Observation: Observed spray chemical container not properly labeled.
Correction: Correct by properly labeling.
|
03/07/2013 | Routine | |
Restaurant representatives - add corrected or new information about Plaza Azteca Mexican Restaurant, 12020 West Broad Street, Henrico, VA 23233 »