Training on handwashing given to two workers in Spanish.
No violation noted during this evaluation. | 08/12/2015 | Training | |
Finish painting the shelves where canned goods are located. Wall by mop sink looks great. Freezer lid has been repaired. Good job! Permit issued.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Interior of two reach in freezers are in poor repair.
Correction: Make smooth and cleanable.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: Interior of upright freezers are dirty (dried blood)
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Fan grills inside walk in are dirty.
Correction: Clean.
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04/23/2015 | Follow-up | |
Do not use plastic "to go" bags for food storage. Use food grade bags. Permit expires 4/30/15. Construction items to be finished. Call me for reinspection
- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: Employees observed handling ready-to-eat (RTE) food with their bare hands. (Limes)
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. Limes were discarded.
- Food Storage Containers - Identified with Common Name of Food
Observation: Unlabeled food containers. (salt?, sugar?)
Correction: Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Used breading found on shelf.
Correction: Used breading must be treated like a potentially hazardous food. You must sift every 4 hours, or keep refrigerated or bread meat/seafood on a separate plate.
- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition* (corrected on site) (repeated violation)
Observation: The prepared ready-to-eat (RTE)food in the refrigeration unit was not discarded by the ""consume by"" date. Menudo 2/23
Correction: mariscos 3/2
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: Shelves lined with foil Shelves in storeroom are bare wood/particle board..
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent. Remove foil, paint/seal wood.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Lid to chest freezer is in poor repair. Interior of upright freezer have cracked and missing plastic.
Correction: Repair. Surfaces to be cleanable.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Interior of upright freezers are dirty (dried blood)
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Equipment - Non-Food Contact Surfaces and Utensils
Observation: Can opener found dirty.
Correction: Clean this piece of equipment.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site) (repeated violation)
Observation: The handwash station in the kitchen is being used for purposes other than washing hands. Pot and knives found inside sink.
Correction: The handwash facility identified above is to be used for washing hands only
- Physical Facilities in Good Repair
Observation: Wall by mop sink, floor by freezers are not maintained in good repair
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Fan grills inside walk in are dirty.
Correction: Clean.
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03/09/2015 | Routine | |
Follow up to check on make table temperatures. It appears refrigerators are working properly at this time. The best method to use for thawing is inside a refrigerator. An alternative is under cold running water. Do not thaw at room temperature.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (repeated violation)
Observation: No date found on cooked squid, pork for tortas.
Correction: Date ready to eat foods that are held more than 24 hours.
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12/05/2014 | Follow-up | |
Other observations: Wall by mop sink is in poor repair. Floor tile by freezers has been broken up. Breading was discussed with worker. Sift after use or keep breading pure and use a separate plate to bread. Shelves in storeroom to be sealed/painted with a cleanable finish. Fan in ladies room is not working. Provide a covered trash can in ladies room. Squid was thawing in 70 F water on counter. Thaw under running cold water or inside refrigerator.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Raw foods of animal origin stored over ready-to-eat (RTE) food in the refrigeration unit. Raw beef found over pineapple.
Correction: Separate raw foods of animal origin during storage, preparation, holding, and display from raw RTE food including foods such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Two small make tables had elevated temperatures. Ham at 44.5 in left unit and beans at 49 F in right unit.
Correction: Both units were adjusted by worker. Ensure this lowered the temperature to 41 F or below. If temperature does not lower than have serviced. Worker relocated foods to another unit.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (repeated violation)
Observation: No date found on cooked squid, pork for tortas.
Correction: Date ready to eat foods that are held more than 24 hours.
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site)
Observation: Working containers of table cleaner was 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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11/25/2014 | Risk Factor | |
Facility is clean and well kept. Good handwash and glove use practices. Quat at 200ppm in 3rd sink.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: Employee drinking from open cup in food prep area.
Correction: Instructed employee to use cover and straw on beverages consumed in work areas.
- Critical: Cooling* (corrected on site)
Observation: Beans cooked last yesterday and cooling in walk in cooler since last night (>6 hours) are 56°F.
Correction: PIC discarded the pan of beans. Cool TCS foods from 41°F to <42°F within 6 hours and from 41 °F to <71°F within the first 2 hours. Use shallow stainless steel pans (<2 inches deep for dense foods like beans), ice bath &/or cooling wand, cut large pieces of meat into smaller pieces to facilitate faster cooling. Don't cover container tight or set on solid surface until the food is cold (41°F).
- Critical: Food - Consumption of Raw or Undercooked Animal Foods
Observation: No consumer advisory on menu for oysters served raw in Campechano Cocktail.
Correction: Provide consumer advisory on menu to identify the food of animal origin that is/may be served raw/undercooked (oysters). and state the risk of consuming raw oysters. This is commonly done by placing an asterisk (*) next the food (Oysters*) and putting the statement " *Consuming raw or undercooked oysters may increase your risk of getting a food borne illness" at the bottom of the menu or near the food item on the menu. Correct this by reprinting menu or placing this info on the existing menu.
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06/09/2014 | Risk Factor | |
- Utensils - In-Use - Between-Use Storage
Observation: Ice scoop handle in contact with ice used for beverages.
Correction: Store ice scoop with handle up, out of the ice or in a clean container near the ice bin.
- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition* (corrected on site)
Observation: Cooked beef date marked 2/24 in reach in cooler.
Correction: PIC discarded beef held in refrigerator >7 days. Use or discard TCS foods made here within 7 days.
- Equipment - Good Repair and Proper Adjustment
Observation: Freezers damaged and no longer cleanable.
Correction: Repair or replace freezers.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: Blade guard on slicer has food residue on it.
Correction: Clean and sanitize slicer - train employees to make sure the hard to clean areas are cleaned and sanitized. PIC cleaned slicer blade guard.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site)
Observation: Dirty wares stacked in employee handsink by 3 part sink.
Correction: PIC moved wares to dirty dish table. Handsink must be accessible for employee handwashing at all times.
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03/05/2014 | Routine | |
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (repeated violation)
Observation: Soups made here and held in refrigerator > 24 hours are not date marked.
Correction: Date mark TCS foods made here and held in refrigerator > 24 hours.
01/22/2014 - Soups made more than 24 hours ago and held in refrigerator are not date marked as required. Date mark soups with date prepared and use or discard within 7 days.
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02/03/2014 | Follow-up | |
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (repeated violation)
Observation: Soups made here and held in refrigerator > 24 hours are not date marked.
Correction: Date mark TCS foods made here and held in refrigerator > 24 hours.
01/22/2014 - Soups made more than 24 hours ago and held in refrigerator are not date marked as required. Date mark soups with date prepared and use or discard within 7 days.
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01/22/2014 | Follow-up | |
Will do follow-up inspection by 12/12/2013 to ensure date marking system is used.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: TCS food in hot hold unit is <135 F.
Correction: Cook reheated soup to >165 F on stove and will hold >135 F.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (repeated violation)
Observation: Soups made here and held in refrigerator > 24 hours are not date marked.
Correction: Date mark TCS foods made here and held in refrigerator > 24 hours.
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12/02/2013 | Risk Factor | |
Log tag #5 in right prep, log tag #6 in left prep - will pick up Friday.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: TCS food in right prep refrigerator is still >46 degrees. Owner reports service tech "fixed" refrigerator and had been staying cold.
Correction: Will use time control on TCS foods (tomatoes, raw beef, raw chicken) until repaired. Service tech plans to be here in 1 hour. Raw beef 48 degrees - PIC discarded. Raw chicken - 40 degrees - was just put into unit - use within 6 hours or discard unless refrigerator is repaired and keeps food 41 degrees or less. Tomatoes - 41 degrees - just cut and put in unit - use within 6 hours or discard unless stay 41 degrees or less. Use your thermometer and check temperatures regularly.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (repeated violation)
Observation: TCS foods prepared here and held in refrigeration >24 hours are not date marked.
Correction: Correct by date marking - use within 7 days (soups, refried beans).
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08/28/2013 | Follow-up | |
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: TCS food in right prep refrigeration unit >41 degrees. Found pan of raw pork 57.8 degrees and raw chicken 56.5 degrees.
Correction: PIC agreed to discard these TCS foods that were held in unit overnight. Refried beans in top of unit were 50 degrees and had been placed in unit about 1 hour ago (around 10 am). Beans not used by 2 p.m. will be discarded. Time control will be used for TCS foods held in this unit until it is repaired or replaced (4 hour max unless food stays <70 degrees and is 41 degrees or less when put into unit in which case you can hold for up to 6 hours). When using time control you must have a written policy and keep track of the time food is on time control.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: No date marks on prepared TCS foods held >24 hours.
Correction: Date mark food prepared here and held >24 hours.
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08/23/2013 | Risk Factor | |
#800 - corrected - chicken at 38 degrees in walk-in refrigerator - cooked yesterday. #820A1 - corrected - beef soup 148 degrees in steam table.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Prep refrigerator on right is still >41 degrees. Air temperature is 45.7 degrees. Refried beans on top are 49.5 degrees and sour cream is 46 degrees. Raw chicken and raw meat on bottom shelf are 46 degrees.
Correction: Move these foods to another refrigerator that is 41 degrees or less. Prep refrigerator on left is ok - ham at 40 degrees.
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05/23/2013 | Follow-up | |
- Critical: Cooling*
Observation: Observed TCS foods, baked beans and refried beans, cooked yesterday (>6 hours ago) >41 degrees. Three pans of baked beans were stacked together-middle pan 47 degrees, top pan 43 degrees. Large pan approximately 6" deep with refried beans is 43 degrees. ;TCS food must cool from 135 to 41 degrees or less in 6 hours or less and from 135 to 70 degrees in <2 hours. Do not stack containers of hot food on top of each other - you need a larger walk-in refrigerator to accommodate the processes you are using.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site) (repeated violation)
Observation: Found TCS <135 degrees in steam table. Soup was 115 degrees.
Correction: Corrected by reheating to 165 degrees. Keep hot food 135 degrees or more.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Found TCS food >41 degrees in refrigerators. Both prep refrigeration units had foods >41 degrees - R1 unit had refried beans, sliced tomatoes, raw beef and raw chicken all at 46 degrees, thermometer also reads 46 degrees. Left prep refrigerator had hot dogs 44.5-47 degrees, ham 42.6 degrees and cheese 45 degrees.
Correction: Hot dogs need to be kept lower in unit. Cheese was sliced today - chill to <41 degrees before putting in prep unit.
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05/13/2013 | Risk Factor | |
Cooling requirement: 135 to 41 degrees in 6 hours or less and 135 to 70 degrees in first 2 hours or less.
- Utensils - In-Use - Between-Use Storage
Observation: Bowl in ice bin.
Correction: Use a scoop with a handle to dispense ice and keep handle out of the ice. Protect ice from contamination from hands.
- Critical: Food - Potentially Hazardous Food - Hot Holding*
Observation: Beef soup in steam table at 119 degrees. It was made this morning and has been here <4 hours.
Correction: Corrected by reheating to 165 degrees or more on stove.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (repeated violation)
Observation: TCS food prepared and held in refrigerator >24 hours is not date marked.
Correction: Correct by putting date TCS food is made on container and use within 7 days.
- Kick Plates - Removable
Observation: Nonfood contact surfaces observed damaged and no longer easily cleanable: broken plastic interior and lid of freezers, meat cutter blade guard.
Correction: Correct by repairing or replacing.
- Physical Facilities in Good Repair
Observation: Floor tiles broken under steam table.
Correction: Correct by repairing.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Floor not clean under some equipment and in corners.
Correction: Correct by cleaning.
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02/04/2013 | Routine | |
Restaurant representatives - add corrected or new information about El Paraiso Restaurante, 4034 Crockett Street, Richmond, VA 23228 »