Buririto Perdido, 1229 Cedar Rd., Chesapeake, VA 23322 - Fast Food Restaurant inspection findings and violations

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Business Info

Restaurant: Buririto Perdido
Address: 1229 Cedar Rd., Chesapeake, VA 23322
Type: Fast Food Restaurant
Phone: 757 312-0188
Total inspections: 2
Last inspection: 03/16/2016
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Inspection findings

Inspection date

Type
Permit displayed. Certified food manager (CFM) present. Previous violations repeated. Active managerial control observed. Facility organized and clean. Spoke with CFM regarding employee health practices & exclusion and restriction.
  • Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
    Observation: Shredded chicken hot holding at improper temperature of 128°F.
    Correction: Rapidly reheat the food to 165°F and maintain at 135°F or above through the hot holding period.
  • Non-Food Contact Surfaces (repeated violation)
    Observation: The nonfood contact surface of the coca cola reach-in refrigerator has accumulations of grime and debris on the fan cover.
    Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
  • Non-Food Contact Surfaces (repeated violation)
    Observation: The nonfood contact surface of the hot holding unit and the walk-in refrigerators have accumulations of food spillage.
    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 (repeated violation)
    Observation: The cabinet floor under the soda fountain in the customer self service area noted in need of cleaning.
    Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
  • Pests - Controlling Pests*
    Observation: Harborage conditions exist. Openings observed throughout kitchen.
    Correction: Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
03/16/2016Routine
Permit displayed. Certified food manager (CFM) present. Spoke with CFM regarding chemical storage, labeling, general sanitation practices. CFM to be posted in plain view of the public.
  • Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
    Observation: Different types of raw animal foods stored in such a manner that may cause cross contamination. Raw eggs improperly stored in the walk-in refrigerator.
    Correction: Separate types of raw animal foods from each other such as beef, fish, lamb pork, and poultry during storage, preparation, holding, and display by the following: (a) Using separate equipment for each type. (b) Arranging each type of food in equipment so that cross contamination of one type with another is prevented. (c) Preparing each type of food at different times or in separate areas.
  • Food - Food Labels
    Observation: Food which is packaged at the establishment shall be labeled in accordance to all the laws, in addition to 21 CFR part 101, 9 CFR Part 137.
    Correction: Label all food with the common name
  • Non-Food Contact Surfaces
    Observation: The nonfood contact surface of the hot holding unit, the two door true reach in refrigerator and the two true one door lowboy refrigeration units have accumulations of grime and debris.
    Correction: Clean the surfaces at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
  • Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (corrected on site)
    Observation: Clean plastic containers were not observed stored in a position to allow air-drying.
    Correction: Store plastic containers in a self-draining position that allows air-drying.
  • Physical Facilities - Cleaning Frequency and Restrictions
    Observation: Floors in the walk-in refrigerators and under the equipment in the kitchen noted in need of cleaning.
    Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
  • Critical: Toxics - Storage of Toxic Containers* (corrected on site)
    Observation: Containers of bleach and dishwashing liquid are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
    Correction: Containers of bleach and dishwashing liquid must be located in an area that is not above food, equipment, utensils, linens or single service items.
12/15/2015Routine

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