The operator provided metal probe thermometers, quat. & chlorine test strips and an Employee Health policy at this time.
- Critical: Hands - When to Wash*
Observation: A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils or after engaging in any activity which may have contaminated his/her hands ( the male cookk was observed wiping his gloved hands on a soiled terry cloth, tied to his apron).
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: Cooked ground beef, being hot held in the cookline oven, was hot holding at improper temperatures (ground beef measured 120 degrees F). The operator rapidly cooled the product.
Correction: Discard the food and ensure that potentially hazardous foods for hot holding are maintained at 135°F or above to inhibit the growth of harmful bacteria.
- Equipment and Utensils - Good Repair and Calibration
Observation: Cracked tops for the bulk beans and rice containers were observed in a state of repair and condition preventing effective maintenance and easy cleaning.
Correction: Discard, replace or repair the bulk beans and rice tops to provide proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: The PA 1 chemical dishmachine tested at 0 ppm, during today's inspection. The operator changed the empty sanitizer chemical container, during today's inspection.
Correction: After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose
Observation: The handwash station on the cookline and side prep area is being used for purposes other than washing hands ( observed ice cubes and cooling chili peppers, in the handsink basin).
Correction: The handwash facility identified above is to be used for washing hands only
- Handwashing Signage/Handwashing Facilities
Observation: A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by employees ( warewashing area)
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
- Physical Facilities in Good Repair (repeated violation)
Observation: Holes and exposed insulation was observed in the warewashing area.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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01/27/2016 | Routine | |
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Rusting of the shelves in the walk-in cooler were noted during today's inspection.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Physical Facilities in Good Repair
Observation: Holes in the ceiling tiles and exposed insulation material was noted in the warewashing area.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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09/11/2015 | Routine | |
Data logger placed in the drawers under the grill. Will return tomorrow to pick it up.
- Thawing (corrected on site)
Observation: Improper methods used to thaw scallops and tilapia.
Correction: Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41°F (45°F) 2. Completely submerged under running water at a temperature of 70°F or below with sufficient water velocity to agitate and float off loose particles in an overflow. Ready-to-eat food shall not exceed 41°F and raw animal foods shall not exceed 41°F for more than four hours 3. As part of the cooking process
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Salsa and white sauce slightly elevated as well as items in the drawers under the grill cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Light Bulbs Protective Shielding (repeated violation)
Observation: Light bulbs in the warewashing area not shielded, coated, or otherwise shatter-resistant.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
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04/20/2015 | Routine | |
White rice is now being held on the steam table. Back up items are being held in a double boiler pan on the stove top.
A couple of dead roaches were noted. This problem may be stemming from the wooden stand that the ice machine sits on. This area has standing water and cracks/crevices in the wood which may create a harborage area.Operator explained that Western plans to re-visit the facility tomorrow. Please fax the report from Western to (804) 717-6106.
Make sure salsa and white sauce are surrounded by enough ice to maintain temperature.
- Plumbing System Maintained in Good Repair (repeated violation)
Observation: Hand sink by the walk-in cooler is leaking.
Correction: Repair and maintain all plumbing components and fixtures.
- Light Bulbs Protective Shielding (repeated violation)
Observation: Light bulb in warewashing area and in the beer storage area not shielded, coated, or otherwise shatter-resistant.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
- Lighting, Intensity (repeated violation)
Observation: Less than 10 foot candles of light was noted in the walk-in cooler.
Correction: Provide at least 10 foot candles at a distance of 30 inches from the floor in the walk-in refrigeration units and dry storage areas and in other areas and rooms during periods of cleaning.
- Physical Facilities in Good Repair (repeated violation)
Observation: Stand for the ice machine is in poor repair. This piece equipment must also be sealed to the wall.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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01/15/2015 | Follow-up | |
Provided serv-safe flyer for upcoming Spanish course in March.
Risk control plan will created and weekly logs of items being hot held on the stove will be submitted to inspector.
A follow-up inspection will occur on/about January 14, 2014.
- Critical: Employee Health*
Observation: Employees or applicants are not aware of the reporting procedures concerning information about their health and activities as they relate to diseases that are transmissible through food, including the date of onset of jaundice or of an illness due to Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virus or Norovirus
Correction: Have the license holder require employees or applicants report to the person in charge any information about their health and activities if they are diagnosed with or had a past illness from Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virus or Norovirus
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site) (repeated violation)
Observation: White rice and cooked vegetables on the stove hot holding at improper temperatures.
Correction: Discard the food and ensure that potentially hazardous foods for hot holding are maintained at 135°F or above to inhibit the growth of harmful bacteria.
- Plumbing System Maintained in Good Repair
Observation: Hand sink by the walk-in cooler is leaking.
Correction: Repair and maintain all plumbing components and fixtures.
- Light Bulbs Protective Shielding
Observation: Light bulb in warewashing area and in the beer storage area not shielded, coated, or otherwise shatter-resistant.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
- Lighting, Intensity
Observation: Less than 10 foot candles of light was noted in the walk-in cooler.
Correction: Provide at least 10 foot candles at a distance of 30 inches from the floor in the walk-in refrigeration units and dry storage areas and in other areas and rooms during periods of cleaning.
- Physical Facilities in Good Repair
Observation: Stand for the ice machine is in poor repair. This piece equipment must also be sealed to the wall.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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12/17/2014 | Routine | |
Ingredients for salsa and white sauce are being pre-chilled to help cool down more quickly.
Do not thaw foods on the counter.
Do not block the light with boxes in the walk-in cooler.
Do not use the hand sink for any other purposes other than hand washing.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent (repeated violation)
Observation: Shelving in the walk-in cooler observed rusted. Paint or replace shelving. Raw wood coving behind hot water heater should be smooth and easily cleanable. Especially in areas subject to moisture, material should be non-absorbent.
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
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09/08/2014 | Follow-up | |
Additional food temperatures: Chicken - 32, Salsa/white sauce on counter - 34.
Grease in fryer is in need of being changed. May want to think about changing grease more frequently than a weekly basis. (depending on the amount of foods fried)
A follow-up inspection will occur on/about September 08, 2014.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Unwrapped or uncovered onions in the dry storage area. Noted fruit flies landing on uncovered container of onions.
Correction: Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Raw food of animal origin holding in a manner that may cause cross contamination of to ready-to-eat food (RTE). Bucket of tilapia filets were observed being stored on a box of lemons.
Correction: Separate raw foods during storage, preparation, holding, and display from raw RTE food including other raw food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
- Critical: Cooling* (corrected on site)
Observation: Ambient temperature or pre-chilled white sauce not being adequately cooled to prevent the growth of harmful bacteria. Recommended storing cans of tomatoes and containers of dressing in the refrigerator prior to preparing, to help food temperatures drop more quickly.
Correction: 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.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site) (repeated violation)
Observation: White rice hot holding at improper temperatures.
Correction: Hot hold potentially hazardous food at 135°F or above to inhibit the growth of harmful bacteria.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent (repeated violation)
Observation: Shelving in the walk-in cooler observed rusted. Paint or replace shelving. Raw wood coving behind hot water heater should be smooth and easily cleanable. Especially in areas subject to moisture, material should be non-absorbent.
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
- Pests - Controlling Pests*
Observation: Harborage conditions exist. (Flies and fruit flies noted)
Correction: Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site)
Observation: Working containers of degreaser and windex 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.
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08/27/2014 | Routine | |
Additional food temperatures: Tomatillo sauce - 33, Chicken nuggets - 37, Hot dog - 37, Raw meats in drawers- 37-39.
New light cover needed on the cook line. Light cover needed over light in the dry storage.
Thermometer needed for the arctic air reach-in.
Permit fees and updated application are due to the Health Department by next Wednesday, April 30th.
- Ice Used as Exterior Coolant - Prohibited as Ingredient (corrected on site)
Observation: Bottles of wine were observed being stored in the ice machine.
Correction: Cease use of ice used as a cooling medium for food. Ice that has been in contact with unsanitized surfaces or raw animal foods may contain pathogens and other contaminants.
- Critical: Cooling* (corrected on site)
Observation: Refried beans (made last night) noted not being adequately cooled to prevent the growth of harmful bacteria.
Correction: Cool potentially hazardous foods from 135°F to 70°F within 2 hours and within a total of 6 hours from 135°F to 41°F. 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.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (repeated violation)
Observation: Rice hot holding at improper temperatures. Do not store excess rice at room temperature.
Correction: Hot hold potentially hazardous food at 135°F or above to inhibit the growth of harmful bacteria.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: Untreated wooden surface observed under the ice machine. Coving in the dish machine area is made of untreated wooden surface. Paint these areas. Repair tiling under the ice machine.
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site)
Observation: The handwash station by the walk-in cooler is being used to thaw foods.
Correction: The handwash facility identified above is to be used for washing hands only
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04/25/2014 | Routine | |
Hot water in the rest-rooms was reading at 100+.
Rack has been installed to store coats/clothing. Make sure personal items are stored separate from food.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The door gasket to the superior freezer is in poor repair.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
- Employee Accommodations, Designated Areas (corrected on site) (repeated violation)
Observation: Employees jackets, hat and personal items were observed being stored on top of the bag in a box system in the kitchen.
Correction: Locate lockers or other suitable facilities so that food, equipment, single-service and single-use articles to protect them from contamination
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01/22/2014 | Follow-up | |
Additional food temperatures: Beef - 34, Chicken (3.5 hours) - 50.
Big improvement on cooling cheese sauce! Smaller, stainless pans are now being used to cool cheese dip.
DO NOT store foods in the broken oven!
Tongs or some sort of barrier should be placed at the waitstaff station for limes and lemons to prevent bare hand contact with ready-to-eat foods.
Thermometer is needed for the arctic air freezer.
Will return on/about 01/22/2014 to check on hot water situation.
- 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. Chorizo and chopped beef observed being stored above shrimp.
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 - Frozen Food
Observation: Frozen foods not maintained frozen. (In the superior reach-in freezer)
Correction: Ensure frozen food is maintained frozen.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Cook.ed beef and rice hot holding at improper temperatures. Items were being stored in oven that was turned off. Items were placed in ice bath to cool for later
Correction: Hot hold potentially hazardous food at 135°F or above to inhibit the growth of harmful bacteria.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Salsa and white sauce cold holding at improper temperatures. Do not store too much in the containers. Surround salsa and white sauce with ice, to the top of the container.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Equipment - Good Repair and Proper Adjustment
Observation: The door gasket to the superior freezer is in poor repair.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
- Handwashing Lavatory, Water Temperature, and Flow
Observation: Water from the handwashing sinks in the bathroom were measured at a temperature less than 100°F.
Correction: Make necessary adjustments to valves and lines serving the handsink to provide water of at least 100°F to allow more effective removal of fatty soils encountered in kitchens.
- Employee Accommodations, Designated Areas
Observation: Employees jackets, hat and personal items were observed being stored on top of the bag in a box system in the kitchen.
Correction: Locate lockers or other suitable facilities so that food, equipment, single-service and single-use articles to protect them from contamination
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01/09/2014 | Routine | |
An active approach to cool cheese sauce is being made.
Remember: shallow/stainless pans, on an ice bath and stir!! Cooling foods this way, should cool them properly.
Recommended sending cooks to basic food safety training course in Spanish.
No violation noted during this evaluation. | 09/25/2013 | Follow-up | |
Additional food temperatures: Beef - 39, Chicken - 38, Chicken (cook) - 184, Beans - 39, Carnita - 39.
- Critical: Hands - When to Wash*
Observation: Employee taking out trash, re-entered the facility without washing hands, prior to handling dishes.
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: Eating, Drinking, or Using Tobacco*
Observation: Observed employee eating customers foods in the wait staff area.
Correction: Provide a designated area where employees may eat so as not to contaminate exposed food, clean equipment, utensils, and linens, or unwrapped single-service and single-use articles, or other items needing protection.
- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: Employees observed handling ready-to-eat (RTE) food with their bare hands. (employee reached into customer food with his bare hands) Food was voluntarily discarded.
Correction: Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
- Critical: Cooling* (corrected on site) (repeated violation)
Observation: Cheese dip noted not being adequately cooled to prevent the growth of harmful bacteria. Food was voluntarily discarded.
Correction: Cool potentially hazardous foods from 135°F to 70°F within 2 hours and within a total of 6 hours from 135°F to 41°F. 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.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (repeated violation)
Observation: The prepared ready-to-eat (RTE) food in the refrigeration unit 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.
- Temperature Measuring Devices (corrected on site)
Observation: The temperature measuring device in the make-up coolers were not properly located in the warmest part of the unit.
Correction: Relocate the temperature measuring device to the warmest part of the refrigeration unit to properly represent the ambient air temperature.
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site) (repeated violation)
Observation: Working containers of degreaser and bleach 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.
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09/11/2013 | Routine | |
Information in Spanish regarding cooling, was given to the cook.
Letter will be sent regarding follow-up and other items discussed.
- Critical: Cooling* (repeated violation)
Observation: Cheese dip made yesterday noted not being adequately cooled to prevent the growth of harmful bacteria.
Correction: Cool potentially hazardous foods from 135°F to 70°F within 2 hours and within a total of 6 hours from 135°F to 41°F. 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 (repeated violation)
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 - Hot Holding* (repeated violation)
Observation: Cheese dip, beef tips, and shredded chicken hot holding at improper temperatures.
Correction: Hot hold potentially hazardous food at 135°F or above to inhibit the growth of harmful bacteria.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Salsa & white sauce cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (repeated violation)
Observation: The prepared ready-to-eat (RTE) food in the refrigeration unit 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.
- Floors, Walls, and Ceilings - Cleanability (repeated violation)
Observation: Broken tile under grill.
Correction: Repair or replace floor or floor covering to make it smooth and easily cleanable.
- Floor and Wall Junctures, Coved, and Enclosed or Sealed (repeated violation)
Observation: Floor and wall juncture in throughout kitchen and dish room not sealed.
Correction: Seal floor and wall juncture in rooms where water flush cleaning methods are used.
- Handwashing Cleanser - Availability (repeated violation)
Observation: Soap dispenser not working at the hand sink on the cook line.
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.
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site) (repeated violation)
Observation: Working container of windex is 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.
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07/16/2013 | Follow-up | |
Additional food temperatures: Sliced tomato - 41, 39, 38, Chicken (cooked) - 174, Foods in WIC - 38- 41.
A follow-up inspection will occur on/about July 16, 2013.
- Critical: Hands and Arms Cleaning Procedure* (corrected on site)
Observation: Improper handwashing procedures observed. Soap not used to wash hands.
Correction: Ensure all food employees clean their hands and exposed portions of their arms with a cleaning compound in a lavatory by vigorously rubbing together the surfaces of their lathered hands and warms for at least 20 seconds and thoroughly rinsing with clean water.
- Critical: Cooling* (repeated violation)
Observation: Cheese dip made yesterday noted not being adequately cooled to prevent the growth of harmful bacteria.
Correction: Cool potentially hazardous foods from 135°F to 70°F within 2 hours and within a total of 6 hours from 135°F to 41°F. 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
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 - Hot Holding* (corrected on site)
Observation: Beef tips and shredded beef hot holding at improper temperatures.
Correction: Hot hold potentially hazardous food at 135°F or above to inhibit the growth of harmful bacteria.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Salsa & white sauce cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: The prepared ready-to-eat (RTE) food in the refrigeration unit 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.
- Floors, Walls, and Ceilings - Cleanability
Observation: Broken tile under grill.
Correction: Repair or replace floor or floor covering to make it smooth and easily cleanable.
- Floor and Wall Junctures, Coved, and Enclosed or Sealed (repeated violation)
Observation: Floor and wall juncture in throughout kitchen and dish room not sealed.
Correction: Seal floor and wall juncture in rooms where water flush cleaning methods are used.
- Handwashing Cleanser - Availability
Observation: Soap dispenser not working at the hand sink on the cook line.
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.
- Hand Drying Provision
Observation: Paper towel dispenser not working at the hand sink on the cook line.
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: Toxics - Common Name/working Containers of Toxics* (corrected on site)
Observation: Working containers of windex and degreaser 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.
|
07/02/2013 | Routine | |
Ice packs as well as ice baths being used to cool cheese dip. Wash, rinse, and sanitize ice packs between each use. Do not place cheese dip in cooler until it reads 41 F. Don't cover until completely cooled.
No violation noted during this evaluation. | 04/23/2013 | Follow-up | |
Attempts are being made to cool cheese dip, however attempts are not successful. Explained to that operator that being that cheese dip is such a thick product, it will make it more difficult for it to cool. Recommended cooling cheese dip in smaller portions. Operator mentioned purchasing an ice wand.
Will return tomorrow while cheese dip is being cooled to review cooling procedures.
- Critical: Cooling* (repeated violation)
Observation: Cheese dip noted not being adequately cooled to prevent the growth of harmful bacteria.
Correction: Cool potentially hazardous foods from 135°F to 70°F within 2 hours and within a total of 6 hours from 135°F to 41°F. 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.
- 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.
Correction: Obtain a quaternary ammonium test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Floor and Wall Junctures, Coved, and Enclosed or Sealed (repeated violation)
Observation: Floor and wall juncture in behind cooking equipment are not sealed.
Correction: Seal floor and wall juncture in rooms where water flush cleaning methods are used.
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04/17/2013 | Follow-up | |
- Critical: Cooling* (repeated violation)
Observation: Enchilada sauce made yesterday noted not being adequately cooled to prevent the growth of harmful bacteria. Utilize large tubes purchased to cool cheese sauce for all large containers that must be cooled.
Correction: Cool potentially hazardous foods from 135°F to 70°F within 2 hours and within a total of 6 hours from 135°F to 41°F. 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.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site) (repeated violation)
Observation: Cheese sauce hot holding at improper temperatures. Cheese was reheated in the oven.
Correction: Hot hold potentially hazardous food at 135°F or above to inhibit the growth of harmful bacteria.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Salsa cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Sanitizing Solutions, Testing Devices (repeated violation)
Observation: Quaternary ammonium test strips got wet and are no longer able to test for sanitizer concentration.
Correction: Obtain a quaternary ammonium test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Floor and Wall Junctures, Coved, and Enclosed or Sealed (repeated violation)
Observation: Floor and wall juncture in the kitchen behind cooking equipment not sealed.
Correction: Seal floor and wall juncture in rooms where water flush cleaning methods are used.
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04/10/2013 | Follow-up | |
Additional food temperatures: Carnita - 141, Cheese dip - 129 - 136, Burrito sauce - 139, Enchilada suace - 140, Sliced tomato - 41, Chicken nugget - 30, Shrimp - 38, Scallops - 36, Steak - 39, Meats in drawers - 25, Foods in WIC - 34- 38.
Food preparation sink should only be used for that purpose. Remove soap, paper towels and hand washing sign. Recommended installing a new hand sink for easy access for hand washing.
Superior reach-in freezer in need of being cleaned.
White sauce and salsa must be stored some other way to ensure temperatures are maintained. A follow-up inspection will occur on/about 04/09/2013. Critical items listed above must be addressed with staff immediately!
- Critical: Hands - When to Wash*
Observation: Hands must be washed prior to donning a new pair of gloves between different tasks.
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: 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 Contact with Equipment and Utensils*
Observation: Observed cook handle raw beef then raw shrimp without washing changing gloves and washing hands in between.
Correction: Use only cleaned and sanitized utensils or equipment during food preparation.
- Food Storage - Clean and Dry Location (repeated violation)
Observation: Food stored on the floor or food stored less than 6" above the floor. (in the hallway of dried goods and vegetables);Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Critical: Cooling*
Observation: Cheese sauce made yesterday noted not being adequately cooled to prevent the growth of harmful bacteria.
Correction: Cool potentially hazardous foods from 135°F to 70°F within 2 hours and within a total of 6 hours from 135°F to 41°F. 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.
- Critical: Food - Potentially Hazardous Food - Hot Holding*
Observation: Rice and cheese dip hot holding at improper temperatures. Rice was reheated in the oven.
Correction: Hot hold potentially hazardous food at 135°F or above to inhibit the growth of harmful bacteria.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Salsa and white sauce cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: No date marking system in place for foods in the walk-in cooler. Date mark foods within 24 hours. Discard within seven days.
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.
- Sanitizing Solutions, Testing Devices
Observation: Quaternary ammonium test strips got wet and are no longer able to test for sanitizer concentration.
Correction: Obtain a quaternary ammonium test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Floor and Wall Junctures, Coved, and Enclosed or Sealed (repeated violation)
Observation: Floor and wall juncture in the kitchen behind cooking equipment not sealed.
Correction: Seal floor and wall juncture in rooms where water flush cleaning methods are used.
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03/27/2013 | Routine | |
Additional food temperatures: Beef tips - 138-148, Burrito sauce - 144, Enchilada sauce - 148, Scallops - 38, Chicken nuggets - 36, Chicken - 30, 35, Chile rellenos - 37.
Facility has adequate metal stem thermometers, chlorine/quaternary ammonium test kits, and employee health policy in place.
Chemical spray bottles should be labeled immediately.
Non-critical violations must be corrected within 30 days.
- Food Storage - Clean and Dry Location
Observation: Food stored on the floor or food stored less than 6" above the floor. Boxes of food down the hallway beside the walk-in cooler were observed being stored on the floor.;Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Beans and white sauce cold holding at improper temperatures. Beans had sat out over night and were placed in the cooler the next morning. Beans were voluntarily discarded and more ice was placed on white sauce.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Floor and Wall Junctures, Coved, and Enclosed or Sealed
Observation: Floor and wall juncture throughout the kitchen not sealed.
Correction: Seal floor and wall juncture in rooms where water flush cleaning methods are used.
- Critical: Toxics - Common Name/working Containers of Toxics*
Observation: Working containers of glass cleaner, grill cleaner and bleach 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.
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12/14/2012 | Routine | |
All critical violations from the previous inspection have been corrected.
Diced tomatoes on the guacamole cart MUST be held at 41 F or below.
Serv-safe flyer for upcoming course in Spanish was provided to the operator.
- Floors, Walls, and Ceilings - Cleanability (repeated violation)
Observation: Floor tiles by the oven/grill were observed broken.
Correction: Repair or replace floor or floor covering to make it smooth and easily cleanable.
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02/01/2012 | Follow-up | |
Restaurant representatives - add corrected or new information about Don Papa Grande, 12806 Jefferson Davis Hwy, Chester, VA 23831 »