Notes:
1. Provided Spanish handout on date marking and upcoming ServSafe classes.
2. Remind staff to always have lid/straw with any drinks in kitchen.
3. If mixing up any spray bottles make sure they are labeled with the common name.
4. Consumer advisory statement has been added to the back panel of the menu where children's items are listed. Burgers and steaks are cooked to order, and so * needs to appear next to those menu items.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: None of the prepared ready-to-eat (RTE) foods in the WIC are 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.
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02/10/2016 | Routine | |
Establishment with an adequate metal food stem thermometer & chlorine test kit. The dish machine and sanitizing buckets had an adequate chlorine concentration when tested. Adequate employee health policy in place. Health permit posted & visible.
- Critical: Hands - When to Wash* (corrected on site)
Observation: The dish washer was observed loading dirty dishes into the dish machine then unloading the clean dishes without washing hands.
Correction: Instruct all dish washers to wash hands between loading dirty items and unloading clean items from the dish machine.
- Hands - Where to Wash (corrected on site)
Observation: The dish washer was observed washing hands in the three vat sink.
Correction: Instruct all dish washers to wash hands at the hand-sink by the dish machine.
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03/12/2015 | Routine | |
NOTES:
* All critical violations corrected at the time of inspection.
* All non-critical violations shall be corrected within 30 days and no later than the time of the next inspection.
* Monitor hand-washing practices to ensure employees are washing hands as needed and are PROPERLY WASHING HANDS.
* Establishment will be implementing a consumer advisory for STEAKS in new menu, and will also be implementing a time-control policy for red salsa & white salsa.
- Critical: Hands and Arms Cleaning Procedure* (corrected on site)
Observation: Improper handwashing procedures observed: employee washing gloved hands without soap at the cook-line hand-sink at the time of inspection.
Correction: EMPLOYEE PROPERLY WASHED HANDS AT THE TIME OF INSPECTION. Ensure all food employees clean their hands and exposed portions of their arms with antibacterial soap, warm running water, and by vigorously rubbing together the surfaces of their lathered hands & arms for at least 20 seconds and thoroughly rinsing with clean water.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: Observed employee drinking out of a ginger ale can on the cook-line at the time of inspection.
Correction: DISCUSSED WITH PIC. Employees shall drink out of a covered drinking container with a straw in designated areas that will not contaminate food, food contact surfaces, and/or utensils.
- Gloves - Use Limitation (corrected on site)
Observation: Soiled single-use gloves still in use: employee observed using single-use gloves for raw chicken prep and cooking preparation on the cook-line.
Correction: GLOVES DISCARDED & HANDS PROPERLY WASHED. Discard gloves once soiled.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Cheese Sauce observed with an internal food temperature of 130 degrees while hot holding on the hot-holding line.
Correction: RAPIDLY REHEATED TO 165 FOR 15 SECS. Monitor hot-holding procedures to ensure a minimum internal food temperature of 135 degrees or higher.
- Toilet Room Receptacle Covered
Observation: There is no cover to the feminine napkin refuse container in the ladies room stall: bar side restroom.
Correction: Provide a cover to the feminine napkin refuse container in the ladies room stall.
- Toilet Rooms - Enclosed
Observation: Toilet room door is not provided with a self-closing door: bar side restroom.
Correction: Provide a self-closer for the toilet room door. Completely enclosed toilet facilities minimize the potential for the spread of disease by the movement of flies and other insects between the toilet facility and food preparation areas.
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10/28/2014 | Routine | |
A standardization inspection was done in lieu of a routine.
No violation noted during this evaluation. | 07/23/2014 | Routine | |
Employee Health Policy discussed. Provided additional FDA Form 1 in Spanish and English and recommended all employees read and sign and then manager maintain file for inspector review. All foods served are fully cooked.
No violation noted during this evaluation. | 03/21/2014 | Routine | |
NOTES:
* Standardization inspection conducted with district standardization officer.
No violation noted during this evaluation. | 08/07/2013 | Routine | |
Additional Food Temperatures:
Raw Scallops, Shrimp, Chicken, Beef, Tilapia(CH)- 32-38
NOTES:
* Call Chesterfield Health Department to schedule appointment the day prior to next pest controller visit.
* Form 1-B given to PIC
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site) (repeated violation)
Observation: Pork 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.
- Handwashing - Using a Handwashing Lavatory (corrected on site)
Observation: The handwashing facility located in the kitchen facility are blocked, preventing access by employees for easy handwashing.
Correction: Access to the handwashing facility identified above is to be available during all hours of operation. Remove the cutting boards preventing its use.
- Pests - Controlling Pests*
Observation: Premises are not being routinely inspected for evidence of pests
Correction: Inspect premises on routine basis for the evidence of pests. . Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
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04/26/2013 | Routine | |
Additional food temperatures: Carnita - 144, Sliced tomato - 39, Chicken - 40, Pico - 40, Diced tomato - 41, Steak - 39.
Facility has adequate metal stem thermometers, chlorine test kit and employee health policy in place. Reviewed FDA form 1-B in Spanish with operator.
Reviewed when/where to wash with operator. Review with all staff. Do not place towels in the dish washing area to prevent staff from drying there hands with paper towels.
Non-critical violation must be corrected within 30 days.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Steak & rice hot holding at improper temperatures.
Correction: Hot hold potentially hazardous food at 135°F or above to inhibit the growth of harmful bacteria.
- Equipment and Utensils, Air-Drying Required
Observation: Plastic 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.
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12/19/2012 | Routine | |
Discussed proper date marking for ready-to-eat food with operator.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Taco ground beef 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.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: The prepared ready-to-eat (RTE) navy beans, taco ground beef and other food items 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.
- Critical: Sanitizer - Criteria/Chemicals for food contact* (corrected on site)
Observation: A chlorine sanitizer solution being applied to food contact surfaces does not meet the requirements of 21 CFR 178.1010
Correction: Utilize only a chlorine sanitizing solution that meet the requirements of 21 CFR 178.1010 when applying to food contact surfaces (at 50 -100 ppm)
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12/02/2010 | Routine | |
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