Chucho's Mexican Restaurant, 605 Pilot House Dr, Newport News, VA 23606 - Full Service Restaurant inspection findings and violations

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Business Info

Restaurant: Chucho's Mexican Restaurant
Address: 605 Pilot House Dr, Newport News, VA 23606
Type: Full Service Restaurant
Total inspections: 5
Last inspection: 07/30/2015
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Inspection findings

Inspection date

Type
A convenience store/bakery has been added to the facility.
No violation noted during this evaluation.		07/30/2015Routine
No violation noted during this evaluation.03/11/2015Routine
The facility is clean, very well maintained, and in compliance. Employees are reminded to keep paper towels at every hand washing sink at all times. Several regulations were discussed with the person in charge, including food storage, utensil storage, and equipment storage. Employees were observed demonstrating appropriate food safety practices, including proper thawing, proper hand washing, proper date marking/labeling, proper cleaning, washing, and sanitizing, and appropriate demonstration of knowledge. A total of 3 employees have obtained certificates for becoming food safety managers.
No violation noted during this evaluation.		12/10/2014Routine
Noted observations and corrective actions were discussed with the person in charge. Observations were corrected, wherever possible, during the time of the inspection. The kitchen and dining areas are very clean and well maintained.
  • Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
    Observation: In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
    Correction: Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles.
  • Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
    Observation: Cheese, chicken, sliced tomatoes, and salsa are cold holding at improper temperatures.
    Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
  • Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
    Observation: The ready-to-eat (RTE) commercially processed ham and hot dogs in the refrigeration unit were not properly dated for disposition after opening.
    Correction: Mark a "consume by" date on commercially processed RTE foods at the time the original container is opened. 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.
  • Cooling, Heating, and Holding Capacities
    Observation: The refrigeration inside the facility is not sufficient in number or capacity to meet the food storage demands of the establishment.
    Correction: Provide additional refrigeration necessary to maintain food items at 41. Overstocked equipment does not allow for proper air circulation and/or heat transfer. Improper food storage temperatures are a major contributing factor to foodborne illness.
  • Equipment - Good Repair and Proper Adjustment (repeated violation)
    Observation: The walk-in cooler(s) and the prep unit were observed in a state of disrepair and damaged.
    Correction: Repair the coolers 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 coolers, replace them with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
09/16/2014Routine
A permit was issued. Employee health, reporting policies, and other food regulations were discussed with operator(s).
  • Equipment - Good Repair and Proper Adjustment
    Observation: The prep area walk-in unit and the left prep unit were observed in a state of disrepair and damaged.
    Correction: Repair the prep area walk-in and left prep unit 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 prep area walk-in and left prep unit, replace them with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
08/15/2014Pre-Opening

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