Aqui Es Mexico, 221 Carlton Road #12, Charlottesville, VA 22902 - Full Service Restaurant inspection findings and violations

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Business Info

Restaurant: Aqui Es Mexico
Address: 221 Carlton Road #12, Charlottesville, VA 22902
Type: Full Service Restaurant
Phone: 434 295-4748
Total inspections: 10
Last inspection: 03/08/2016
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Inspection findings

Inspection date

Type
Discussed employee health policy today.
No violation noted during this evaluation.		03/08/2016Routine
No violation noted during this evaluation.07/28/2015Risk Factor
  • Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
    Observation: The prepared ready-to-eat (RTE) tamalies, sauces, and cooked pork 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.
03/10/2015Routine
No risk factor viewed out of compliance.
No violation noted during this evaluation.		11/06/2014Risk Factor
No violations observed. Facility reheating properly and maintaining product temperatures.
No violation noted during this evaluation.		07/15/2014Risk Factor
Discussed cutting the vacuum packed bags of fish before thawing under refrigeration operator agreed.
  • Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
    Observation: Garlic and oil mixture cold holding at improper temperatures. Product was left out at room temperature.
    Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. Operator place the product in refrigeration discussed risk of botulism toxin with the operator. Operator agreed to only take out the amount used for service and discard after service not using product after it has been out for longer than four hours.
03/11/2014Risk Factor
Operator had ran out of detergent and sanitizer so he took appropriate corrective action using the three compartment sink until delivery came. Employee health is in place.
  • Critical: Food - Consumption of Raw or Undercooked Animal Foods (repeated violation)
    Observation: A review of the menu with the foodservice operator indicates that talapia and eggs may be served raw and/or undercooked.
    Correction: If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish is served or sold raw or undercooked the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means. Operator agreed to have the disclosure on the menu.
  • Temperature Measuring Devices (corrected on site)
    Observation: There was no temperature measuring device located in the preparation units on the line.
    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. Operator provided thermometers during the inspection.
11/12/2013Routine
Leaving information concerning consumer advisory for the ceviche. Employee health in place all temperatures found with in the proper ranges.
  • Critical: Food - Consumption of Raw or Undercooked Animal Foods
    Observation: A review of the menu with the foodservice operator indicates that ceviche talapia may be served raw and/or undercooked.
    Correction: If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish is served or sold raw or undercooked the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means. Leaving consumer advisory information for the operator.
  • Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
    Observation: The food-contact surfaces of the following equipment were not observed sanitized: plates, utensils and table ware due to the improper operation of the chemical dishmachine.
    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. The dishmachine was corrected to where it was sanitizing during the inspection. Insturcted the operator to check sanitizer levels first run and as needed throuhout the day.
07/24/2013Risk Factor
Temperatures found in compliance. New dishmachine has been installed.
No violation noted during this evaluation.		04/16/2013Risk Factor
Operator has some air thermometers on order for refrigeration temperatures viewed in compliance.
No violation noted during this evaluation.		01/15/2013Routine

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