- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Observed food on the top part of the microwave station not working properly and holding food around 50 degrees. Observed foods on the burrito bar around 44 degrees.
Correction: Have maintenance come and check the unit. put all TCS food on time control until unit is fixed. Food on burrito bar is being added to the time control logs.
- Non-Food Contact Surfaces (repeated violation)
Observation: Observed the walk-in freezer floor in need of cleaning (there was also a large amount of ice built up that needs to be cleaned up).
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Observed the floor under the burrito bar in need of cleaning.
Correction: Clean during periods when the least amount of food is exposed such as after closing.
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01/21/2016 | Routine | |
| No violation noted during this evaluation. | 08/21/2015 | Risk Factor | |
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Cooked Chicken holding in drawer unit at Barbacoa Station was 117°F.
Correction: PIC discarded the Chicken. Unit temp was turned up and will be rechecked before restocked.
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02/18/2015 | Risk Factor | |
Temps in the barbacoa prep cooler and display refrigerator were better today: Barbacoa Prep - Corn Salsa 42, Sour Cream 42, Display RIC - Cut tomato- 41.9
PIC agreed to check food temps again in 1-2 hours and call service tech if >41. Also checked walk-in cooler temps and found foods in it were 41-42.
- Cooling Methods (repeated violation)
Observation: Food containers of warm or hot food is stacked and are not arranged so as not allow for efficient cooling.
Correction: Arrange the food containers in the refrigeration equipment to provide maximum heat transfer through the container walls. Loosely cover or uncover the food if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food.
- Cooling, Heating, and Holding Capacities (repeated violation)
Observation: Refrigeration equipment does not appear to have the capacity/capability to meet the food storage demands of the establishment.
Correction: Provide equipment capable of keeping food temps at or below 41°F. Improper food storage temperatures are a major contributing factor to foodborne illness.
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11/14/2014 | Follow-up | |
Need to get cold holding violations corrected by implementing long term controls.
- Cooling Methods
Observation: Food containers of warm or hot food is stacked and are not arranged so as not allow for efficient cooling.
Correction: Arrange the food containers in the refrigeration equipment to provide maximum heat transfer through the container walls. Loosely cover or uncover the food if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: TCS foods in barbacoa prep cooler, display cooler and sandwich prep cooler >41°F
Correction: Keep TCS food <42°F or implement a time control policy. PIC discarded the TCS foods that were >41°F and not on time control.
- Cooling, Heating, and Holding Capacities
Observation: Refrigeration equipment does not appear to have the capacity/capability to meet the food storage demands of the establishment.
Correction: Provide equipment capable of keeping food temps at or below 41°F. Improper food storage temperatures are a major contributing factor to foodborne illness.
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11/04/2014 | Routine | |
Gloves worn during prep/service. Quat sanitizer. Time control in use on sandwich prep station and barbacoa cold items.
- Critical: Hands - When to Wash* (corrected on site)
Observation: Observed food handler wipe face then put on gloves.
Correction: Correct by washing hands after potential contamination from touching face.
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06/25/2014 | Risk Factor | |
Gloves worn.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Observed cold TCS food held above 41 degrees at barbacoa station.
Correction: Corrected by discarding. Contact refrigerator repair company. Set up time control until unit is checked.
- Non-Food Contact Surfaces
Observation: Observed shelving not clean.
Correction: Correct by cleaning.
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01/13/2014 | Routine | |
1 person attended 2 day ServSafe certification course at Henrico Health Department.
No violation noted during this evaluation. | 08/21/2013 | Training | |
1 person attended ServSafe recertification class at Henrico Health Dept.
No violation noted during this evaluation. | 06/19/2013 | Training | |
No risk factor violations observed. Gloves worn. Discussed proper storage of turkey burgers, glove use, and utensil storage container cleaning. 3 compartment sink - Quat sanitizer - 200+ ppm.
No violation noted during this evaluation. | 03/21/2013 | Risk Factor | |
Follow up to inspection of 12/10/12. Section 820A2 (temperature barbacoa cold line and walk-in) was corrected.
No violation noted during this evaluation. | 12/14/2012 | Follow-up | |
Light: sandwich prep 30, handsink prep line left 3.2, slicer 50, sandwich prep #2 24.06, handsink right 16.25, kitchen: handsink 45, slicer 110, prep table 67.8, 3 sink 61. Quat sanitizer used in 3 compartment. Sandwich prep: using time control.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Observed cold TCS food held above 41 degrees (barbacoa cold line, walk-in box).
Correction: Correct by moving items to colder refrigeration - call service company to check and adjust unit. (Refrigeration company was called - maintenance arrived on site during inspection). Temporarily corrected.
- Lighting, Intensity
Observation: Observed light not at proper intensity at handsinks and sandwich prep areas.
Correction: Correct by providing light at required intensity.
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12/10/2012 | Routine | |
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