Kitchen manager is interested in attending next class of Servsafe in Spanish. The ingredients to make " pupusas" are previously mix to save time in their preparation. The ground pork rind is mix with mozzarella cheese and the refried beans are also mix the mozzarella. Both mixtures are kept in an ice bath(next to the grill) to ensure temperature is at 41 F or below. Inspection started at 12:10 PM and ended at 2:00 PM.
No violation noted during this evaluation. | 09/22/2015 | Routine | |
Reviewed proper wash-rinse-sanitize procedure and 3 VAT sink set-up.
- Two shelves in the walk-in cooler will be designated to store all raw animal food and fish. In the make-up table all raw food of animal origin must be stored on the bottom shelf.
Date marking is in effect.
No violation noted during this evaluation. | 05/21/2015 | Follow-up | |
The follow-up inspection will be conducted on May 22, 2015.
All critical violations must be corrected prior re-inspection.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation*
Observation: Raw foods of animal origin stored over ready-to-eat (RTE) food in the walk-in cooler and sandwich table.
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.
- Cloths - Wiping Cloths - Use Limitation
Observation: Wiping cloths improperly stored between use.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (repeated violation)
Observation: The prepared ready-to-eat (RTE) different types of soup in the refrigeration unit is not properly dated for disposition. Food was dated with 8 and 9 days holding period.
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: Toxics - Common Name/working Containers of Toxics*
Observation: Milk jar containing bleach 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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05/15/2015 | Routine | |
Discussed and demonstrated proper cooling methods.
Handouts in Spanish provided along with ServSafe application. Adequate food testing thermometer provided.
Critical violations must be corrected within 10 days.
- 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: Chicken 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 ready-to-eat (RTE) commercially processed sliced ham in the refrigeration unit was not properly dated for disposition after opening.
Correction: Mark a "consume by" date on commercially processed RTE foods at the time the original container is opened. 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: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: The prepared ready-to-eat (RTE) soup 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.
- 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 chlorine test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
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01/09/2015 | Routine | |
The facility is approved for foodservice operation pending issuance of a Certificate of Occupancy by Chesterfield Health Department. All applicable local & state ordinances, regulations and laws are applicable in the operation of the facility. The following items were noted: 1) Pest Control services is provided by Orion Pest Control Services LLC, 2) chlorine test strips were available, 3) Food suppliers
- Temperature - Food Temperature Measuring Devices - Provided
Observation: The person in charge could not provide a food temperature measuring device.
Correction: Obtain at least one food temperature measuring device so employees can properly monitor the temperature of food items in the establishment.
- Equipment - Fixed Equipment, Spacing or Sealing
Observation: The three compartment sink (in the warewashing area), mop sink and ladies restroom handsink (in the market area) is not sealed to adjoining equipment or walls.
Correction: Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
- Outer Openings - Protected
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents. (Spacing was noted under the front dining entrance/exit door)
Correction: Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
- Physical Facilities in Good Repair
Observation: Ragged edges and exposed concrete grouting was observed on either side of the center foodsesrvice half wall and uneven surfaces were observed around the in-ground metal cap, before the 3 compartment sink.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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12/31/2014 | Pre-Opening | |
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