Facility has appeared to have made progress by corrected the chronic issues observed in the food facility over the summer. The facility possessed a test kit for quaternary ammonia in the belief that it would work for chlorine. When tested, at the time of inspection, the chlorine sanitizing solution in the 3-compartment sink was measured at 100 ppm. The facility was provided with handouts regarding food safety and provided with local sources for chlorine test kits.
- Sanitizing Solutions, Testing Devices (repeated violation)
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.
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11/17/2015 | Follow-up | |
- Person in Charge (corrected on site)
Observation: Employees are not properly sanitizing cleaned multiuse equipment and utensils.
Correction: Ensure employees are properly sanitizing cleaned equipment and utensils before they are reused, through routine monitoring of solution temperature and exposure time for hot water sanitizing, and chemical concentration, pH, temperature, and exposure time for chemical sanitizing.
- 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.
- Critical: Food Contact with Equipment and Utensils* (corrected on site)
Observation: Food in contact with equipment or utensils that have not been cleaned or sanitized as required in that bowl of steamed shrimp observed stored in direct contact with bottom of bowl containing diced pork at the time of inspection.
Correction: Use only cleaned and sanitized utensils or equipment during food preparation.
- Thawing (corrected on site) (repeated violation)
Observation: Improper methods used to thaw beef in that 3 large vacuumed packed portions of beef were observed stored in kitchen single compartment sink to thaw..
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: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (repeated violation)
Observation: The prepared ready-to-eat aluminum foiled wrapped tamales 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.
- Temperature Measuring Devices - Ambient Air and Water (repeated violation)
Observation: The ambient (air/water) temperature measuring device (degrees F) located in the Victory 3-door refrigerator is not accurate.
Correction: Provide a temperature measuring device that is accurate within +/- 3 degrees Fahrenheit in the intended range of use.
- Temperature - Food Temperature Measuring Devices - Provided (repeated violation)
Observation: The person in charge could not provide a food temperature measuring device.
Correction: Obtain at least one food temperature measuring device so employees can properly monitor the temperature of food items in the establishment.
- Sanitizing Solutions, Testing Devices (repeated violation)
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: Equipment and Utensils - Hot Water and Chemical Sanitizing* (corrected on site)
Observation: When tested, no sanitizer or a low concentration of chemical sanitizer was found in the sanitize basin.
Correction: Provide chlorine sanitizer at proper concentration of 50 ppm and immerse or expose food contact surfaces to sanitizing solution for adequate time.
- Critical: Animals - Prohibiting Animals* (repeated violation)
Observation: Cockroaches were noted in the establishment throughout the kitchen food prep area.
Correction: Prohibit all live animals on the premises of the food establishment. Animals carry disease-causing organisms and can transmit pathogens to humans through direct and/or indirect contamination of food and food-contact surfaces. Animals shed hair continuously and may deposit liquid or fecal waste, creating the need for vigilance and more frequent and rigorous cleaning effort.
- Critical: Toxics - Restricted Use Pesticides - Criteria* (corrected on site)
Observation: Restricted use pesticides do not meet the requirements in 40 CFR 152 Subpart 1 Classification of Pesticides in that bottle of Raid roach and ant spray and Combat roach bait observed stored with cleaning supplies on rolling cart adjacent to handwash sink in the kitchen food prep area.
Correction: Utilize restricted use pesticides that meet the requirements in 40 CFR 152 Subpart 1 Classification of Pesticides
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08/06/2015 | Routine | |
- Critical: Hands - When to Wash* (corrected on site)
Observation: A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils or after engaging in any activity which may have contaminated his/her hands in that a food employee was observed handling raw pork and then immediately proceeding to don vinyl gloves to engage into food preparation without washing hands at the time of inspection.
Correction: Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
- Food Storage Containers - Identified with Common Name of Food
Observation: Unlabeled food containers.
Correction: Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
- Critical: Food Contact with Equipment and Utensils* (corrected on site)
Observation: Food in contact with equipment or utensils that have not been cleaned or sanitized as required in that a stack of dried corn husks used for wrapping tamales were observed wedged between hand wash sink faucet fixture and rear hand wash sink backsplash at the time of inspection. The PIC voluntarily discarded the dried corn husks at the time of inspection.
Correction: Use only cleaned and sanitized utensils or equipment during food preparation.
- Thawing
Observation: Improper methods used to thaw pork in that large slabs of pork observed sitting in single compartment utility sink adjacent to rear door of kitchen food prep area.
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: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: The prepared ready-to-eat (RTE) tamales 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.
- Temperature Measuring Devices - Ambient Air and Water
Observation: The ambient (air/water) temperature measuring device (degrees F) located in the Victory 3-door upright refrigerator is not accurate.
Correction: Provide a temperature measuring device that is accurate within +/- 3 degrees Fahrenheit in the intended range of use.
- Temperature Measuring Devices (corrected on site)
Observation: There was no temperature measuring device located in the stainless steel sandwich unit.
Correction: Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
- Temperature - Food Temperature Measuring Devices - Provided
Observation: The person in charge could not provide a food temperature measuring device.
Correction: Obtain at least one food temperature measuring device so employees can properly monitor the temperature of food items in the establishment.
- 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: Equipment and Utensils - Before Use After Cleaning*
Observation: The food-contact surfaces of the following equipment were not observed sanitized: Electric drink mixer at drink service area adjacent to front dining area.
Correction: After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use.
- Linens - Storage of Soiled Linens (corrected on site)
Observation: Soiled linens were found stored in a location that may directly or indirectly contaminate food or food-contact surfaces in that 2 aprons were observed stored on dried pots and pans over single compartment utility sink adjacent to food prep area rear door at the time of inspection.
Correction: Store soiled linens in appropriate receptacles to prevent the contamination of food or food-contact surfaces.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site)
Observation: The handwash station at the rear food prep area is being used for purposes other than washing hands in that it was being utilized to store thawing chicken parts before being prep for cooking at the time of inspection.
Correction: The handwash facility identified above is to be used for washing hands only
- Plumbing System Maintained in Good Repair
Observation: Plumbing connections under the single compartment food utility sink are leaking in that raw pork was observed thawing in sink and blood from the raw pork was observed dripping from u-trap under sink into a small bowl under the sink at the time of inspection.
Correction: Plumbing systems and components shall be maintained in good repair.
- Refuse - Outside Storage Prohibitions
Observation: Discarded products with food residue are being stored outside of refuse containers, outside of the establishment in that empty boxes of various food container and cardboard boxes used to transport raw meat observed stored on ground directly outside of the kitchen food prep area rear door.
Correction: Provide enough pest and rodent proof refuse containers for the storage of all waste with food residue.
- Critical: Animals - Prohibiting Animals*
Observation: numerous flies were/was noted in the establishment
Correction: Prohibit all live animals on the premises of the food establishment. Animals carry disease-causing organisms and can transmit pathogens to humans through direct and/or indirect contamination of food and food-contact surfaces. Animals shed hair continuously and may deposit liquid or fecal waste, creating the need for vigilance and more frequent and rigorous cleaning effort.
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06/19/2015 | Routine | |
| No violation noted during this evaluation. | 12/11/2014 | Routine | |
- Equipment - Good Repair and Proper Adjustment
Observation: The door gasket to the make up bar refrigerator is in poor repair.
Correction: Replace the door gasket in accordance with the manufacturer's specifications.
- 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: hood filters.
Correction: Maintain nonfood-contact surfaces of equipment clean.
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06/05/2014 | Routine | |
| No violation noted during this evaluation. | 12/30/2013 | Routine | |
- Toxics - Presence and Use Restriction (corrected on site) (repeated violation)
Observation: Unnecessary poisonous or toxic materials found in the food establishment.
Correction: Remove unnecessary poisonous or toxic materials.
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06/25/2013 | Routine | |
Provided PIC with a copy of the VA Food Safety Task Force's poster "Food Safety and Glove Use", a copy of the FDA publication "Employee Health and Personal Hygiene Handbook" and the FDA poster "Foodborne Illness Causing Organisms in the US".
- Critical: Hands - When to Wash* (corrected on site)
Observation: A food employee failed to wash his prior to donning single use gloves.
Correction: Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task. DISCUSSED PROPER PROCEDURE WITH PIC.
- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: Employees observed handling ready-to-eat (RTE) food with their bare hands.
Correction: Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands. DISCUSSED PROPER PROCEDURE WITH PIC.
- Good Repair and Calibration of Thermometers
Observation: Observed food thermometer is not calibrated to ensure accuracy
Correction: Calibrate food thermometer according to manufacturer's specification as necessary to ensure accuracy
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: Several utensils were not observed sanitized.
Correction: After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use.
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12/20/2012 | Routine | |
Restaurant representatives - add corrected or new information about Adrianas Taqueria, 2645 County Drive A, Petersburg, VA 23803 »