There are no violations noted during todays inspection.
No violation noted during this evaluation. | 02/22/2016 | Routine | |
It hot items are needed for fax orders and there is not enough room on the steam table, bring only enough meat over for that order. Any extra items left should be brought back to the steam table.
Shredded cheese at the fax line should be stored on enough ice to keep at 41 F or below. Do not place to much cheese on counter top ice bath, causing an elevation in temperature.
No violation noted during this evaluation. | 09/28/2015 | Routine | |
The evaporator in the front side MUT Continental cooler has been replaced. A new front MUT cooler is in the process of being ordered. Slight elevation in product temperature noted in the bottom of the front MUT cooler today. Keep minimal back-up pans in the unit until it can be replaced.
More space for air-drying of dishes is a consistent problem that needs to be addressed.
Good hand washing practices observed today.
Make sure staff are keeping sanitizer cloths stored in sanitizer when not in use.
No violation noted during this evaluation. | 05/05/2015 | Follow-up | |
- Critical: Hands - When to Wash*
Observation: A food employee on the assembly line was observed touching her face with her bare hands and then putting on gloves without first washing her hands. The same employee was also observed touching her hair and hat at different times with gloved hands and failed to remove the gloves, wash, and then re-glove.
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.
- Cloths - Wiping Cloths - Use Limitation (corrected on site)
Observation: Two of three sanitizer buckets mixed and in use in the kitchen area tested at 0 ppm.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Critical: Temperature, Cooking - Raw Animal Foods* (corrected on site)
Observation: The whole muscle intact beef steak was not cooked properly. Measured temperatures of six pieces, and only one measured above 145 F. The rest measured at 135-140 F. The steaks had just been taken off the grill and placed on a pan to be cut up.
Correction: Cook the steak on both the top and bottom to a surface temperature of 145°F (63°C) or above until a cooked color change is achieved on all external surfaces.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Steak (119-138 F), tofu (117-137 F), and shredded beef (105-111 F) hot holding at improper temperatures on the serving line.
Correction: Rapidly reheat the food to 165°F and maintain at 135°F or above through the hot holding period.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Sourcream (44-46 F), guacamole (42-43 F), and salsas (39-43 F) in the serving line MUT cooler cold holding at improper temperatures
Correction: Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: stack of at least twelve large metal pans stored on a high shelf that had just been washed, and food debris/residues were visible on several of them.
Correction: Clean and sanitize these surfaces for food contact. Make sure the dishes are COMPLETELY clean before rinsing and sanitizing them.
- Equipment and Utensils, Air-Drying Required
Observation: Stacks of 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.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site)
Observation: The handwash station across from the 3-vat sink is being used for purposes other than washing hands. Pans were being stored on top of the sink.
Correction: The handwash facility identified above is to be used for washing hands only
|
04/30/2015 | Routine | |
- Equipment - Good Repair and Proper Adjustment
Observation: Cooking area under-counter refrigerator is not capable of cold holding TCS foods at safe temperature. Cease storate of TCS foods therein.
Correction: Repair the cooler to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the refrigerator, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
|
01/09/2015 | Routine | |
NOTES:
* Violations corrected at the time of inspection.
* Monitor cooking temperatures to ensure adequate minimum cook temperatures. (Chicken- 165)
- Critical: Temperature, Cooking - Raw Animal Foods* (corrected on site)
Observation: Poultry (chicken) was not cooked to a sufficient temperature and time to eliminate pathogenic bacteria. (154-159)
Correction: CHICKEN WAS RAPIDLY REHEATED TO 165 FOR 15 SECS AT THE TIME OF INSPECTION. Chicken shall be cooked to heat all parts to 165°F or above for 15 seconds tp effectively destroy potential bacteria.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: The food-contact surfaces of the following equipment were not observed sanitized: Cookline cutting board.
Correction: CUTTING BOARD WAS ADEQUATELY WASHED, RINSED, & SANITIZED AT THE TIME OF INSPECTION. After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use.
- Critical: Backflow Prevention, Air Gap* (corrected on site)
Observation: An air gap between the water supply outlet and the flood rim level mop sink hose is not observed. If this direct connection exists between the drinking water system and a source of contaminated water during times of negative pressure, contaminated water may be drawn into and foul the entire system.
Correction: DISCONNECTED AT THE TIME OF INSPECTION. Provide an air gap with a diameter that is at least twice the diameter of the water supply inlet and not less that 1 inch for proper backflow prevention by the air gap.
|
09/26/2014 | Routine | |
Additional temperatures taken:
cookline low cooler: raw chx 30
- Hair Restraints - Effectiveness (corrected on site)
Observation: An employee observed working in the food service area without proper hair restraints.
Correction: Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food, clean equipment, utensils and linens, and unwrapped single-service and single-use articles. This section does not apply to food employees such as counter staff who only serve beverages and wrapped or packaged foods, hostesses, and wait staff if they present a minimal risk of contaminating exposed food
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Sourcream and raw steak cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Equipment and Utensils, Air-Drying Required (repeated violation)
Observation: Assorted 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.
- Refuse - Covering Receptacles (corrected on site) (repeated violation)
Observation: Dumpster or outside refuse container was open or uncovered.
Correction: Cover all waste containers when not in continuous use.
- Refuse - Maintaining Refuse Areas and Enclosures (corrected on site) (repeated violation)
Observation: Trash and litter were observed adjacent to the refuse container outside the facility.
Correction: The refuse container storage area and grounds adjacent to the container are to be maintained clean and sanitary.
|
05/22/2014 | Routine | |
Adequate thermometer, 3-vat setup, quaternary ammonia sanitizer, and test kit. Reviewed employee health.
Discussed complaint with manager.
Not clear as to why the one pan of brown rice in the hot box was cooler than all other product.
Facility donates leftover meats and rice to a local organization twice a week. Product is cooled overnight in the WIC and then bagged up for pick up.
- Food - Miscellaneous Sources of Contamination (corrected on site)
Observation: Large pan of tortilla chips sitting out on front service counter where they could be potentially contaminated by customers.
Correction: Protect food from miscellaneous sources of contamination. Keep uncovered product off of the front service areas to reduce chances of contamination.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Pan of brown rice in the hot box was hot holding at improper temperatures.
Correction: Rapidly reheat the food to 165°F and maintain at 135°F or above through the hot holding period.
- Equipment and Utensils, Air-Drying Required (corrected on site)
Observation: Assorted metal pans/lids 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.
- Refuse - Maintaining Refuse Areas and Enclosures (corrected on site) (repeated violation)
Observation: Trash and litter were observed adjacent to the refuse container outside the facility.
Correction: The refuse container storage area and grounds adjacent to the container are to be maintained clean and sanitary.
- Mops - Drying Mops (corrected on site)
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.
|
12/19/2013 | Routine | |
Adequate thermometer, 3-vat setup, quaternary ammonia sanitizer buckets, and test kit. Reviewed employee health.
Notes:
1. Suggest lowering the thermostat a few degrees on the side MUT cooler to provide a cushion for cold holding temperatures.
2. The cookline low cooler was emptied, cleaned, unplugged, and started back up since last night. The unit also has heavy traffic throughout the day. All product in the unit came from the WIC and was found under 41 F.
3. The facility must maintain the dumpster area. A large amount of trash was present around the dumpsters on the ground. All trash needs to be put in the receptacles, with lids/doors kept closed unless the unit is actively being filled.
- Refuse - Covering Receptacles (repeated violation)
Observation: Dumpster or outside refuse container was open or uncovered.
Correction: Cover all waste containers when not in continuous use.
- Refuse - Maintaining Refuse Areas and Enclosures (repeated violation)
Observation: Trash and litter were observed adjacent to the refuse container outside the facility.
Correction: The refuse container storage area and grounds adjacent to the container are to be maintained clean and sanitary.
- Hand Drying Provision (corrected on site) (repeated violation)
Observation: No disposable towels were provided at the hand washing lavatory along the right side of the kitchen.
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
|
07/15/2013 | Routine | |
Additional temperatures taken:
raw chicken in cookline low cooler38
raw meats, beans, diced tomatoes, sourcream in WIC 37-39
hot sauce and verde medium sauce in front MUT 48-49***
Adequate thermometer, 3-vat sink setup, quaternary ammonia sanitizer buckets, and test kit. Reviewed employee health.
Meats are held on the line for a max of 25 minutes and rice for 30 minutes. Meats were in the process of being changed out during the inspection.
Suggest having the front MUT cooler checked out to ensure it is functioning properly. Ambient temperatures of the unit proceeded to rise 7 degrees during the course of the inspection. Only keep limited product in the unit -- what will definitely be used within 4 hours or less. Product held above 41 F must be discarded after being out more than 4 hours.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Guacamole, hot sauces, and sourcream in front MUT cooler cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Equipment - Good Repair and Proper Adjustment
Observation: The front MUT cooler is not maintaining temperatures of 41 F or less.
Correction: Repair the front MUT to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the front MUT, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Refuse - Covering Receptacles (repeated violation)
Observation: Dumpsters were left open or uncovered.
Correction: Cover all waste containers when not in continuous use.
|
03/12/2013 | Routine | |
Additional Food Temperatures: Beef, raw - 37 F., 37 F., Chicken leg meat - cooked to: 172 F., 184 F. on grill.
No violations noted at time of inspection today.
Quaternary sanitizer in use test very high (500 ppm). Have the sanitizer adjusted to 200 ppm.
Food testing thermometer on hand and in use. Observed good Food Safety practices in place.
No violation noted during this evaluation. | 09/22/2010 | Routine | |
Restaurant representatives - add corrected or new information about Chipotle Mexican Grill, 11440 Midlothian Tnpk., North Chesterfield, VA 23235 »