Issued permit
- Equipment and Utensils, Air-Drying Required (corrected on site) (repeated violation)
Observation: Metal pans 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.
|
03/17/2016 | Routine | |
Recheck of the following risk factors:
1.Cold holding in Grill drawers:
Grill drawers will no longer be used for storage of animal foods. Only raw vegetables and spices will be stored here. Volume of back-up animal foods on the line are reduced and held in an alternative refrigeration unit.
2.Cooling of diced tomatoes:
Volumes are reduced.Today, diced tomatoes are 35-35 F after 1 1/2 hours form preparation.Adequate cooling methods appear to be in place.
3. Handwashing facilities: Satisfactory.
No violation noted during this evaluation. | 01/05/2016 | Follow-up | |
Reinspection to occur within 10 days for correction of uncorrected violations.
- Critical: Cooling* (corrected on site)
Observation: Ambient temperature or pre-chilled, diced tomatoes are not being adequately cooled to prevent the growth of harmful bacteria.
Correction: Reduce the volume of the diced tomatoes after working the product.Cool potentially hazardous foods prepared from pre-chilled ingredients or ingredients at ambient temperature to 41°F or below within 4 hours. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses.
- Cooling Methods (corrected on site)
Observation: The methods used for cooling were not adequate.
Correction: Cool foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Using rapid chill cooling equipment 4. Stirring the food in a container placed in an ice water bath 5. Using containers that facilitate heat transfer 6. Adding ice as an ingredient 7. Any other method that can effectively accomplish cooling.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Beef(45F) and chicken(47F) were held in a undercouner grill unit at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Cooling, Heating, and Holding Capacities
Correction: Provide an operational refrigeration unit under the grill which is capable of maintaining food items at 41 F or below. Improper food storage temperatures are a major contributing factor to foodborne illness.
- Handwashing Lavatory, Water Temperature, and Flow
Observation: When timed, the automatic shut off faucet at the handwashing sink located at front counter area did not provide a flow of water for at least 15 seconds without the need to reactivate the faucet.
Correction: Adjust or replace the faucet to provide water tempered to at least 100°F and for at least 15 seconds to allow more effective handwashing and removal of fatty soils encountered in kitchens.
|
12/15/2015 | Routine | |
Non critical violations need to be corrected within 90 days.
- Food Storage Containers - Identified with Common Name of Food (repeated violation)
Observation: Unlabeled food containers. Spices and liquid not labeled.
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.
- Equipment and Utensils, Air-Drying Required
Observation: Pots 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.
|
08/06/2015 | Routine | |
| No violation noted during this evaluation. | 02/23/2015 | Routine | |
- Food Storage Containers - Identified with Common Name of Food
Observation: Unlabeled food containers of bulk white rice and brown rice.
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.
- Hand Drying Provision (corrected on site)
Observation: No disposable towels were provided at the hand washing lavatory in the kitchen front and back
Correction: Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
- Critical: Sanitizer - Criteria/Chemicals for food contact* (corrected on site)
Observation: Quaternary ammonium being applied to food contact surfaces does not meet the requirements of 40 CFR 180.940
Correction: Utilize only quaternary ammonium that meet the requirements of 40 CFR 180.940 when applying to food contact surfaces
|
10/16/2014 | Routine | |
Racks in walk in are beginning to rust. PIC has new racks in her office to replace the rusting racks.
No violation noted during this evaluation. | 06/20/2014 | Routine | |
Facility permitted
No violation noted during this evaluation. | 02/24/2014 | Risk Factor | |
Standardization Training with district standardization officer( AS & CCP)
No violation noted during this evaluation. | 01/15/2014 | Training | |
- 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 for veggie wash. Currently have test kit but not to the levels recommended by label (30-80 ppm of peptic acid)
Correction: Obtain a peptic acid test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
|
10/28/2013 | Routine | |
Ensure all employees have food handler card or proper certification
- Food Display (corrected on site)
Observation: The food on display is not protected from contamination.
Correction: Protect food on display by the use of packaging - counter, service line, or salad bar food guards - display cases - or other effective means to prevent contamination.
- 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 (veg wash).
Correction: Obtain a test kit so that employees can accurately monitor the concentration of the solutions and maintain them at a safe and effective level.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (corrected on site)
Observation: Used bowls, pans and utensils were found stored on floor in dish area
Correction: Store food equipment in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor.
|
08/14/2013 | Routine | |
| No violation noted during this evaluation. | 02/08/2013 | Routine | |
Correct so that observations above do not recur. Repair or replace drawer refrigeration unit.
- Critical: Hands - When to Wash*
Observation: A food employee failed to wash his or her hands before handling a food container, after handling trash.
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.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Black beans hot holding on steam table at improper temperatures ranging from 112-119 F.
Correction: Monitor steam table to make sure it is capable of hot holding TCS foods at 135 F or above.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Raw chicken (49F) cold holding in a drawer under the grill at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. This refrigerator drawer should be monitored for cold holding of 41F or below.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the refrigeration drawer 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.
- Drainboards (corrected on site)
Observation: The drainboards/utensil racks/storage tables located are not large enough to accommodate all soiled and cleaned items.
Correction: Provide additional drainboards/utensils racks/tables so that all cleaned and soiled utensils and equipment can be properly stored as they accumulate during operation.Corrected by dishwasher.Consider providing more storage area.
|
12/20/2012 | Routine | |
Restaurant representatives - add corrected or new information about Chipotle Mexican Grill # 1353, 1413 Richmond Road, Williamsburg, VA 23185 »