Delicias Marina, 1125 Greendale Rd, Waynesboro, VA 22980 - Mobile Food Unit inspection findings and violations

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Business Info

Restaurant: Delicias Marina
Address: 1125 Greendale Rd, Waynesboro, VA 22980
Type: Mobile Food Unit
Total inspections: 3
Last inspection: 07/24/2015
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Inspection findings

Inspection date

Type
  • Jewelry - Prohibition (corrected on site)
    Observation: The foodservice worker was wearing a ring with stones in it on one of her fingers.
    Correction: The only ring that may be worn on the fingers when working with food is one plain wedding band (No stones or rough surfaces). This is true, even when disposable gloves are worn.
  • Critical: Food - Potentially Hazardous Food - Cold Holding*
    Observation: The Spanish rice was "out of temperature," in the upright refrigerator. The spanish rice was at 47 F.
    Correction: When a potentially hazardous food goes out of temperature, that is above 41 F, it is critical to know when that food went out of temperature. Potentially hazardous foods must be eaten, or discarded, within four hours of going out of temperature, or there is a risk of foodborne illness. To avoid a "critical" violation, you may use "time, instead of temperature" as the food safety control. To use "time as the control," a label needs to be placed on the container of food as soon as the food goes above 41 F (or, in the case of fresh cut fruit-as soon as the fruit is cut.) The food must be discarded, or all eaten, within in 4 hours of going above 41 F. The container must be exchanged with a clean container at least every 4 hours. Your refrigerator is not capable of holding all potentially hazardous foods at 41 F, or lower, at all times. This refrigerator needs to be repaired, or replaced. You may place your foods in containers on ice, in an ice chest. This will hold your cold foods at 41 F, or lower, at all times.
  • Temperature Measuring Devices - Food
    Observation: The "chef's" thermometer (preferably a digital thermometer), that is required to be on site at all times, for monitoring internal temperatures of hot, and cold, foods, could not be located.
    Correction: You must have a 0-220 F metal-stemmed thermometer on site at all times, for monitoring internal food temperatures. You must have the thermometer on-site before you open the following day.
07/24/2015Routine
We discussed: hot and cold holding temperatures
  • Critical: Demonstration of Knowledge*
    Observation: The person in charge was unable to identify proper holding temperature to protect potentially hazardous foods.
    Correction: Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention pertinent to the foods and preparation techniques used.
  • Critical: Hands - Preventing Contamination from Hands* (corrected on site)
    Observation: An employee touched a cooked grilled sandwich, lettuce and tomato with her bare hands.
    Correction: Prevent bare hand contact with ready-to-eat foods to reduce the potential for contamination. The employee washed her hands and used gloves after we discussed the violation.
  • Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
    Observation: Previously cooked and cooled empanadas are stored on a counter with no temperature control.
    Correction: Quickly cool and cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria. The food was place in the freezer for quick cooling.
07/18/2015Risk Factor
This mobile food truck came under permit today.
No violation noted during this evaluation.		04/27/2015Pre-Opening

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