Discussed employee health policy today.
- Utensils - In-Use - Between-Use Storage (corrected on site) (repeated violation)
Observation: Dispensing utensils improperly stored between uses. Ice scoop stored with the handle down in the ice.
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.
- Critical: Cooling* (corrected on site)
Observation: Enchilada sauce noted not being adequately cooled to prevent the growth of harmful bacteria.
Correction: Cool potentially hazardous foods from 135°F to 70°F within 2 hours and within a total of 6 hours from 135°F to 41°F. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses. Operator discarded the sauce during the inspection discussed with staff about verifying cooling methods.
- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition* (corrected on site) (repeated violation)
Observation: According to the ""consume by"" date on the prepared ready-to-eat (RTE) chili relleno and meatballs in the refrigerator, the food should have been discarded 15 days ago and 1 dat ago.
Correction: Discard the food at this time and ensure all prepared RTE food is served, sold or discarded by the ""consume by"" date. 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. Operator discarded the product during the inspection. Operator to verify dates on products daily.
- Toilet Room Receptacle Covered
Observation: There is no cover to the feminine napkin refuse container in the ladies room stall.
Correction: Provide a cover to the feminine napkin refuse container in the ladies room stall.
- Hand Drying Provision (corrected on site)
Observation: No disposable towels were provided at the hand washing lavatory in the staff employee bathroom.
Correction: Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials. Operator corrected during the inspection.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Floors and walls under equipment in the kithcen noted in need of cleaning.
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
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02/04/2016 | Routine | |
Manager observed taking appropriate corrective action with the grill drawers that were not holding temperature. Operator has a call for repair in.
- Critical: Reheating for Hot Holding* (corrected on site)
Observation: The chicken was not reheated to 165F within 2 hours to eliminate pathogenic bacteria.
Correction: Rapidly reheat food for hot holding to 165°F or above within 2 hours. Operator reheated the chicken to 180 during the inspection. Staff are to verify each reheating temperature every day to ensure products are reheated properly.
- Critical: Cooling* (corrected on site)
Observation: Cooked tomato sauce noted not being adequately cooled to prevent the growth of harmful bacteria.
Correction: Cool potentially hazardous foods from 135°F to 70°F within 2 hours and within a total of 6 hours from 135°F to 41°F. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses. Operator volutarily discarded the cooked tomato sauce during the inspection. Operator to reveiw cooling procedures with staff.
- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition* (corrected on site) (repeated violation)
Observation: According to the ""consume by"" date on the commercially processed ready-to-eat (RTE) green sauce in the refrigerator, the food should have been discarded 13 days ago.
Correction: Discard the food at this time and ensure all commercially processed RTE food is served, sold or discarded by the ""consume by"" date after opening. 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. Operator had the staff discard the product during the inspection discussed making smaller batches and discarded prepared foods after 7 days the operator agreed.
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07/20/2015 | Risk Factor | |
Discussed employee health today.
- Critical: Food Contact with Equipment and Utensils* (corrected on site) (repeated violation)
Observation: Food in contact with equipment or utensils that have not been cleaned or sanitized as required. Observed staff handling raw chicken, next beef, and shrimp with gloved hands with out changing gloves between each raw product.
Correction: Use only cleaned and sanitized utensils or equipment during food preparation. Discussed using utensils for each specific product to prevent cross contamination. Operator stated they did not have enough tongues instructed facility to change gloves and wash hands after handling each raw product.
- Critical: Reheating for Hot Holding* (corrected on site)
Observation: The chicken was not reheated to 165F within 2 hours to eliminate pathogenic bacteria.
Correction: Rapidly reheat food for hot holding to 165°F or above within 2 hours. Operator had staff reheat the chicken to above 165 during the inspection. Discussed verifying each reheat with a calibrated thermometer every day.
- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition* (corrected on site) (repeated violation)
Observation: According to the ""consume by"" date on the prepared ready-to-eat (RTE) Verde sauce in the refrigerator, the food should have been discarded 1 day ago.
Correction: Discard the food at this time and ensure all prepared RTE food is served, sold or discarded by the ""consume by"" date. 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. Operator discarded the sauce during the inspection.
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03/03/2015 | Risk Factor | |
Discussed employee health, glove use, and handwashing.
- Critical: Food Contact with Equipment and Utensils* (corrected on site)
Observation: Food in contact with equipment or utensils that have not been cleaned or sanitized as required. Observed an employee push down trash in a trash can with a gloved hand. The employee failed to remove glove and wash hands and went back to his job as the line cook.
Correction: Use only cleaned and sanitized utensils or equipment during food preparation. Pointed out the observation immediately to the operator the operator had the staff remove gloves and wash hands. Operator to reveiw glove use and handwashing with all staff.
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: Dispensing utensils improperly stored between uses. scoops in the dipper well stored in stagnet water the water was not truned on.
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. Operator turned water on and agreed to discuss with staff.
- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition* (corrected on site) (repeated violation)
Observation: According to the ""consume by"" date on the commercially processed ready-to-eat (RTE) Verde sauce in the refrigerator, the food should have been discarded 1 day ago.
Correction: Discard the food at this time and ensure all commercially processed RTE food is served, sold or discarded by the ""consume by"" date after opening. 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. Operator discarded the sauce during the inspection and to review date marking and discard times with all staff.
- 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 quantinary ammonia test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Lighting, Intensity (repeated violation)
Observation: Less than 20 foot candles of light was noted in the dish area light bulbs burnt out.
Correction: Provide at least 20 foot candles at a distance of 30 inches from the floor in consumer self-service areas, inside equipment, warewashing, equipment storage, toilet rooms
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Floors and walls in the kitchen under and behind equipemnt noted in need of cleaning.
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
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11/04/2014 | Routine | |
Operator to follow up with the health department on the equipment found out of temperature tody by June 3rd leaving contact information. Discussed cleaning frequency with the operator and the hood. Also operator needs to provide a covered trash can in the staff women's bathroom. Discussed providing shelving for cooling in the downstairs walk in freezer.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Food in the grill drawers and the preperation unit cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. Operator relocated some items some were discarded based off of time and temperature. Operator stated that staff were cleaning the unit and ripped the gasket on the grill drawers. Operator stated that he will not use the unit until the gasket is repaired. Operator is going to call a refrigertion specialist to work on the preperation unit. Operator to follow up with temperature logs and or corrective action by June 3rd.
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07/01/2014 | Risk Factor | |
Discussed active managerial control with the operator having managers go back behind staff on date marking and temperatures. Discussed employee health with the operator.
- Critical: Cooling* (corrected on site)
Observation: Chicken broth noted not being adequately cooled to prevent the growth of harmful bacteria.
Correction: Cool potentially hazardous foods from 135°F to 70°F within 2 hours and within a total of 6 hours from 135°F to 41°F. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses. Operator discarded chicken broth during the inspection. Discussed using the same cooling methods for the chicken broth that is used for the other products operator agreed.
- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition* (corrected on site) (repeated violation)
Observation: According to the ""consume by"" date on the commercially processed ready-to-eat (RTE) beef in red sauce, the beef in green sauce, an enchilada sauce in the refrigerator, the food should have been discarded 5 days ago.
Correction: Discard the food at this time and ensure all commercially processed RTE food is served, sold or discarded by the ""consume by"" date after opening. 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. Operator agreed to discard the products found out of date during the inspection. Operator to review date marking and discard dates with all staff.
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03/11/2014 | Risk Factor | |
Reviewed employee health policy with management.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Food in the bottom of the preparation unit cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. Operator relocated the potentially hazardous foods from this mourning operator turned the unit down during the inspection and to monitor temperatures to ensure foods are capable of maintaining temperatures.
- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition* (corrected on site) (repeated violation)
Observation: According to the ""consume by"" date on the prepared ready-to-eat (RTE) meatballs in the refrigerator, the food should have been discarded 6 days ago.
Correction: Discard the food at this time and ensure all prepared RTE food is served, sold or discarded by the ""consume by"" date. 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. Operator voluntarily discarded during the inspection. Operator stated that the product has not been selling well discussed making smaller batches and ensuring the product is not held for longer than 7 days.
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness* (corrected on site)
Observation: Chlorine sanitizing solution used was not at an acceptable concentration at the dishmachine.
Correction: Sanitizer bucket was low operator replaced with new chemical and primed. Sanitizer level was at the proper concentration after corrective action taken. Have dishwasher test the chlorine concentration routinely to ensure food contact surfaces are properly sanitized.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the on the outside of equipment in the kitchen and the selving in the refrigeration has accumulations of grime and debris.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Backflow Prevention Device, Design Standard
Observation: The backflow or backsiphonage prevention device installed on the mop sink is not identified as meeting standards set by the American Society of Sanitary Engineering. For water under constent prssure. Operator had a y connection one for water and one for chemical set up on the mop sink and using the cut off on the connection instead of the fixture.
Correction: Operator agreed to remove the y connection and cut the water on and off by the fixture.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Wall behind the preparation unit and the floor in the walk in freezer noted in need of cleaning.
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
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11/12/2013 | Routine | |
Discussed cooling from ambient with the manager pico de giao, guacomole, and tomato. Reviewed employee health policy with management.
- Critical: Reheating for Hot Holding* (corrected on site)
Observation: The mile sauce was not reheated to a sufficient temperature and time to eliminate pathogenic bacteria.
Correction: Ensure potentially hazardous foods that are cooked, cooled, and reheated for hot holding are reheated so that all parts of the food reach 165°F or above for 15 seconds. Food shall be reheated within 2 hours. Operator reheated the sauce to 170 during the inspection.
- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition* (corrected on site)
Observation: According to the ""consume by"" date on the prepared ready-to-eat (RTE) meat ball and beef and tomaot sauce in the refrigerator, the food should have been discarded 3-7 days ago.
Correction: Discard the food at this time and ensure all prepared RTE food is served, sold or discarded by the ""consume by"" date. 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. Operator discarded food during the inspection. Asked that management ensures and verifies prepared foods are discarded after 7 days.
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07/23/2013 | Risk Factor | |
Leaving food storage order information in Spanish for the operator. Employee Health is in place.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site) (repeated violation)
Observation: Different types of raw animal foods stored in such a manner that may cause cross contamination. Facility had raw chicken over steak and raw hamburger over sauce and steak.
Correction: Separate types of raw animal foods from each other such as beef, fish, lamb pork, and poultry during storage, preparation, holding, and display by the following: (a) Using separate equipment for each type. (b) Arranging each type of food in equipment so that cross contamination of one type with another is prevented. (c) Preparing each type of food at different times or in separate areas. Leaving food storage order information for the operator in Spanish. Operator corrected during the inspection.
- Hand Drying Provision (corrected on site)
Observation: No disposable towels were provided at the hand washing lavatory in the downstairs preperation area.
Correction: Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
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04/02/2013 | Risk Factor | |
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Preparation of raw food conducted in a manner that may cause cross contamination of to ready-to-eat food (RTE). Raw beef stored over cheese in the walk-in cooler.
Correction: Separate raw foods during storage, preparation, holding, and display from raw RTE food including other foods such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food. Operator corrected the storage oder during the inspection.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: inside refrigertaion 3-door and preperation unit.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Lighting, Intensity
Observation: Less than 20 foot candles of light was noted in the walkin cooler. Lights burnt out.
Correction: Provide at least 20 foot candles at a distance of 30 inches from the floor in consumer self-service areas, inside equipment, warewashing, equipment storage, toilet rooms
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Floors in the downstaris preperation area and upstairs cook line noted in need of cleaning.
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
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01/09/2013 | Routine | |
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