We discussed the use of breading. Breading to be sifted every 4 hours--keep track of the time or sift at specific times during the day that complies with the 4 hour rule. Critical violations have been corrected today. Annual permit issued.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Raw chicken and beef stored above cooked chicken and vegetables in walk in.
Correction: Store raw chicken below all other foods and vegetable above raw meat/poultry.
- Thawing (corrected on site)
Observation: Meat thawing in standing water.
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. PIC turned water on product.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Tamales found at 105-112 F in pots on stove. Chicharons found at 118 F in front warming cabinet.
Correction: Keep a low heat under tamales to maintain 135 F or higher. Since these are reheated items ensure they are first reheated to 165 F and then maintained at 135 F. Heat was turned up. Maintain chicharons at 135 F or above. PIC intends to discard at 3 PM.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Egg wash found on counter at 61 F, pork found at 64 F on counter.
Correction: Store at 41 F or below or place on 4 hour time control(if you choose time control write a policy and track the time, when 4 hours is met food must be discarded) Recommend discarding pork and egg.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: The nonfood contact surface of the shelf is not corrosion resistant, nonabsorbent, and/or smooth.
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent. You may seal with a washable paint.
- Responsibilities of Owner or Proprietor
Observation: Absence of no-smoking signs or international no-smoking signs in non-smoking area.
Correction: Post of no-smoking signs or international no-smoking signs in non-smoking area. These can be found online at www.vdh.virginia.gov/breatheeasy
- 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.
Correction: Obtain a QT-10 test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site)
Observation: The handwash station at the cookline is being used for purposes other than washing hands. Equipment found in sink.
Correction: The handwash facility identified above is to be used for washing hands only Items were removed.
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01/08/2016 | Routine | |
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