Frida's Mexican Restaurant, 910 East Parham Road, Richmond, VA 23228 - Full Service Restaurant inspection findings and violations

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Business Info

Restaurant: Frida's Mexican Restaurant
Address: 910 East Parham Road, Richmond, VA 23228
Type: Full Service Restaurant
Phone: 804 266-6238
Total inspections: 13
Last inspection: 03/22/2016
Add photo of this business Description:

Ratings Summary

Based on 1 vote

Overall Rating:
*
1.0
Ratings in categories:
Food:
*
1.0
Service:
*
1.0
Price:
**
2.0
Ambience:
*
1.0
Cleanliness:
*
1.0

Restaurant representatives - add corrected or new information about Frida's Mexican Restaurant, 910 East Parham Road, Richmond, VA 23228 »


Inspection findings

Inspection date

Type
No violation noted during this evaluation.03/22/2016Follow-up
  • Utensils - In-Use - Between-Use Storage (corrected on site)
    Observation: Dispensing utensils improperly stored between uses. Observed small bowl used to dispense sugar. Improper scoop. PIC removed
    Correction: Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 135°F.
  • Thawing (corrected on site)
    Observation: Improper methods used to thaw shrimp. Observed shrimp thawing in bucket of stagnant water. PIC placed under cold running water. Discussed proper thawing methods.
    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: Observed sour cream and sliced tomatoes cold holding at improper temperatures. Observed sour cream and sliced tomatoes cold holding at 45 degrees F in prep refrigerator. PIC placed items in ice bath.
    Correction: Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
  • Nonfood Contact Surfaces
    Observation: The nonfood contact surface of the shelves is not designed or constructed to be easily cleanable. Observed cardboard used to line shelves. Talked to PIC about using material that is easily cleanable (such as a tray or smooth mats.
    Correction: Alter or replace this item to provide a surface that is free of unnecessary ledges, projections, and crevices.
  • Physical Facilities in Good Repair
    Observation: The hood system is not maintained in good repair. Observed gap in filters of hood system.
    Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
03/01/2016Routine
  • Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site)
    Observation: Observed chemical spray bottles not 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. Corrected by labeling.
10/27/2015Risk Factor
  • Critical: Hands - When to Wash* (corrected on site)
    Observation: Observed an employee put gloves on after he had cleaned his nose and picked up his phone and he did not wash hands.
    Correction: Hands must be washed after contamination. Discussed with owner.
  • Critical: Eating, Drinking, or Using Tobacco* (corrected on site) (repeated violation)
    Observation: Observed an employee drink out of an open cup without a straw.
    Correction: Drinks can be consumed from a cup with a lid and a straw. Discussed with owner.
  • Critical: Food - Potentially Hazardous Food - Cold Holding*
    Observation: Observed TCS foods in the walk-in cooler at 48°F.
    Correction: Product must be moved into a cooler with temperature 41°F or less.
06/24/2015Risk Factor
Ok to permit.
  • Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
    Observation: No sanitizer detected in the dish machine.
    Correction: Corrected by priming the line.
02/23/2015Routine
  • Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
    Observation: Observed employees eating and drinking in the kitchen.
    Correction: No eating in kitchen and drinks must have a lid and a straw.
  • Critical: Cooling*
    Observation: Observed refried beans that were cooked the previous day at 45°F. These beans were stacked.
    Correction: Cool without stacking or ice bath to 41° then stack.
  • Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site) (repeated violation)
    Observation: Observed cooked then cooled products not date labeled in the walk-in cooler.
    Correction: Corrected by dating.
  • Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
    Observation: Observed a build-up of ice in the freezer.
    Correction: Clean.
11/13/2014Routine
No risk factor violations observed. Gloves worn. Dishmachine - chlorine - 100 ppm - test kit (ok).
No violation noted during this evaluation.		07/31/2014Risk Factor
Gloves/utensils used. Dishmachine - chlorine sanitizer - 100+ ppm - test kit (ok).
  • Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
    Observation: Found cookies and pastry on line with sanitized utensils and plates. Asked employee for explanation, he said they were his and the cooks to eat.
    Correction: Employees are to eat in designated area. (Food was moved to approved area).
  • Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site) (repeated violation)
    Observation: Found cooked, cooled beans, chicken, beef in walk-in that was not date labeled.
    Correction: All cooked, ready to eat food is to be dated. Please date these containers.
05/07/2014Risk Factor
Gloves worn, handwashing observed. Dishmachine - 100 ppm chlorine sanitizer - test kit (ok).
  • Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
    Observation: Found cooked, cooled foods in walk-in had no date on containers.
    Correction: All cooked and ready to eat food stored cold is to be date labeled. Please date these containers.
02/24/2014Routine
No risk factor violations observed. Gloves worn. Dishmachine - chlorine sanitizer - 100 ppm/test kit (ok).
No violation noted during this evaluation.		10/29/2013Risk Factor
No risk factor violations observed. Gloves worn. Dishmachine - chlorine sanitizer - 100+ ppm/test kit (ok).
No violation noted during this evaluation.		08/15/2013Risk Factor
No risk factor violations observed. Gloves worn when needed. Dishmachine - chlorine sanitizer 100+ ppm/test strips (ok).
No violation noted during this evaluation.		05/21/2013Risk Factor
Gloves used. Annual permit inspection. Dishmachine - chlorine 100+ sanitizer.
  • Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
    Observation: Found rice in steam unit at 123 degrees.
    Correction: All hot hold to be 135 degrees or more. Please keep hot hold food at minimum of 135 degrees. Food was removed and cooled.
  • Critical: Food - Consumption of Raw or Undercooked Animal Foods
    Observation: Found no consumer advisory on menu for steak items.
    Correction: All food that could be cooked to order is to have a consumer advisory.
  • Equipment and Utensils - Durability
    Observation: Found aluminum foil used for shelf liner in kitchen.
    Correction: All equipment to be durable and cleanable.
  • Good Repair and Calibration of Thermometers
    Observation: Found thermometers were not in calibration.
    Correction: All thermometers to be calibrated to measure food properly.
  • Refuse - Maintaining Refuse Areas and Enclosures
    Observation: Found enclosure crowded with non-restaurant items.
    Correction: Enclosure to be kept clean and free of trash and debris.
02/26/2013Routine

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1 User Review:

Mary Mealy

Added on May 8, 2017 6:32 PM
Visited on May 8, 2017 5:30 PM
Food:
*
Service:
*
Price:
**
Ambience:
*
Cleanliness:
*
We got take out so I can't give you any views on the restaurant itself. When I picked up our order, I didn't really notice the cleanliness of the restaurant. However, when we opened our containers of food, there was a bug that looked like a roach. It could have been in the container that came from the factory. That I don't know. It's still a concern I would think you would be interested in. Thank you.
Would you recommend Frida's Mexican Restaurant to others? No
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