Thank you for your corrective actions!
No violation noted during this evaluation. | 03/18/2016 | Follow-up | |
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Observed the following foods cold holding at improper temperatures in the sandwich unit beside the grill: Beef Tips 46°F, Chicken 47°F, Shrimp 45°F, Sliced Tomatoes 49°F, Beef Steaks 46°F, and Tilapia 46°F.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Handwashing Cleanser - Availability (corrected on site)
Observation: Soap was not provided at the hand washing lavatory in the kitchen.
Correction: Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
|
03/08/2016 | Routine | |
Note: Management stated a plumber has been notified to fix the cold water handle on the hand wash sink faucet in the kitchen. Observed one container of prepared salsa not date marked for disposition. Observed one bottle of sanitizer at the bar not labeled with its common name.
- Utensils - In-Use - Between-Use Storage (repeated violation)
Observation: Dispensing utensils improperly stored with the handles in the foods of the bulk seasoning containers between uses.
Correction: Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 135°F.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Observed the following foods hot holding at improper temperatures: Cheese Sauce 74°F, Rice 115°F, and Refried Beans 125°F.
Correction: Hot hold potentially hazardous food at 135°F or above to inhibit the growth of harmful bacteria.
|
11/05/2015 | Routine | |
- Food Storage - Clean and Dry Location (corrected on site)
Observation: A package and pan of cheeses stored directly on food in the sandwich unit which is subject to splash, dust or other contamination.
Correction: Store foods separately with lids where it is not exposed to splash, dust, or other contamination to prevent contamination.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the fan in the kitchen has accumulations of grime and debris.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
|
08/07/2015 | Routine | |
Note: Missing a hand wash sign in the women's rest-room. Also, observed one bottle of sanitizer not labeled with its common name.
- Utensils - In-Use - Between-Use Storage
Observation: In-use scoops in the bulk containers of spices, sugar, and salsa are improperly stored between use with the handles in the foods.
Correction: Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 135°F.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: The prepared ready-to-eat (RTE) refried beans, chicken with peppers, salsa, and cheese sauce in the walk-in cooler 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.
|
05/11/2015 | Routine | |
- Equipment - Cutting Surfaces (repeated violation)
Observation: The cutting board(s) along the preparation line in the kitchen are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
|
02/06/2015 | Routine | |
Note: Missing a couple of light covers in the kitchen. Management stated the light covers have been ordered and are due to arrive soon for installation.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: A pan of raw chicken was stored over ready-to-eat (RTE) peppers and onions in the refrigeration unit.
Correction: Separate raw foods of animal origin during storage, preparation, holding, and display from raw RTE food including foods such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
- Food Storage - Clean and Dry Location
Observation: Observed a container of taco shells stored in a location where it is subject to splash, dust or other contamination.
Correction: Store food where it is not exposed to splash, dust, or other contamination to prevent contamination by placing a lid or cover over the food.
|
11/05/2014 | Routine | |
Dish Machine Santizer 200 ppm - Okay
Note: The names on the containers holding the different spices and the one container of salt need to be re-written since the names of each are starting to wear off the containers.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: A pan of raw chicken was stored over ready-to-eat cut leafy greens in the reach-in sandwich refrigeration unit.
Correction: Separate raw foods of animal origin during storage, preparation, holding, and display from raw RTE food including foods such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
- Equipment - Cutting Surfaces
Observation: The cutting board(s) along the preparation area are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
|
08/08/2014 | Routine | |
Dish Machine Sanitizer 200 ppm - Okay
Note: Missing a hand washing sign in the men's rest room.
- Plumbing System Maintained in Good Repair
Observation: Noted the drain hose for the beverage dispenser holster is not connected.
Correction: Need to attach the drain hose to the soda beverage dispenser holster and make sure the drain hose is going to an open site drain.
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site) (repeated violation)
Observation: Working containers of Chlorine sanitizer spray bottles at the bar are not properly labeled.
Correction: Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
|
05/09/2014 | Routine | |
Dish Machine Sanitizer 100 ppm - Okay
Keep up the good work on keeping such a clean facility!
No violation noted during this evaluation. | 02/03/2014 | Routine | |
Dish Machine Sanitizer 100 ppm - Okay
- Single-Service and Single-Use Articles, Use Limitation
Observation: Manufacturer sour cream containers were observed reused as a scoop stored in bulk containers of beans and rice.
Correction: Discontinue the reuse of manufacturer sour cream containers as scoops stored in bulk containers of beans and rice. Provide approved utensils as scoops stored in bulk containers of foods.
- Equipment and Utensils, Air-Drying Required
Observation: Beverage cups were found stacked while wet after cleaning and chemical sanitization.
Correction: Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site) (repeated violation)
Observation: Working containers of spray bottles of chlorine sanitizers at the bar are not properly labeled.
Correction: Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
|
11/07/2013 | Routine | |
On this date management of Cancun Mexican Restaurant and Grille allowed VDH to conduct training in their facility. A complete mock inspection was done for training purposes and results shared with the operator.
No violation noted during this evaluation. | 08/07/2013 | Training | |
Dish wash machine 100 ppm- ok.
Noted labels for spices on shelves in preparation area are starting to fade.
- Food Preparation
Observation: Employee was pouring food into a pan sitting on floor and then transferred the pan to a preparation table.
Correction: Prevent contamination on preparation tables by not placing food pans on floors then onto a clean surface.
- Critical: Equipment - Food Contact Surfaces and Utensils (corrected on site)
Observation: Knife at grill is being used to open packages of various raw and non-raw foods without cleaning
Correction: Clean knife immediately after contact with raw food
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Clean salsa bowls were observed stored uncovered.
Correction: Store equipment and utensils covered or inverted to prevent contamination while in storage.
- Mops - Drying Mops
Observation: Mops not hung up to air dry.
Correction: Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site)
Observation: Working containers of sanitizers at the bar are not properly labeled.
Correction: Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
|
02/28/2013 | Routine | |
Restaurant representatives - add corrected or new information about Cancun Mexican Restaurant & Grill, 13383 Booker T. Washington Hwy., Hardy, VA 24101 »