New Class K fire extinguisher observed with July 2015 tag. Fire suppression system to be checked on July 14, 2015 per PIC. Dishmachine observed at 120 degrees for wash and rinse with 100ppm chlorine sanitizer. Still working on shelving for air drying. Silverware observed being wrapped without gloves on and business end of silverware was observed up. EHSS advised that silverware would have to be rewashed and business ends put down in holder or person wrapping would need to wear gloves while wrapping.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Mechanical fire suppression was observed not being properly maintained. No tag observed to show annual maintenance check.
Correction: HAve fire suppression system serviced to make sure equipment is in a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the @EQUIPMENT@, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Equipment and Utensils, Air-Drying Required (repeated violation)
Observation: Cups,bowls, and other equipment were found stacked while wet after cleaning and chemical sanitization.
Correction: Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
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07/13/2015 | Follow-up | |
Observed handwashing. Showed PIC how to calibrate thermometer. Showed PIC and dishwasher how to set up 3 vat sink for use until dishmachine can be fixed.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site) (repeated violation)
Observation: Raw foods of animal origin stored over ready-to-eat (RTE) food in the refrigeration unit.(raw shell eggs observed stored next to RTE and over RTE
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: Cooling* (corrected on site)
Observation: Cooked pork 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.(observed pork at 82 degrees 4 hours after cooking. Recommended to discard)
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Red salsa 47 degrees and white cheese 51 degrees, pico de gallo 57 degrees cold holding at improper temperatures.(observed in ice bath greater than 4 hours and prep RIC)
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria. Cold hold in refrigeration or discard food every 4 hours start over with fresh ice and product)
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: The prepared ready-to-eat (RTE) food in the refrigeration unit is not properly dated for disposition.(refried beans, beef tips, corn products)
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.
- Equipment - Good Repair and Proper Adjustment
Observation: Mechanical fire suppression was observed not being properly maintained. No tag observed to show annual maintenance check.
Correction: HAve fire suppression system serviced to make sure equipment is in a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the @EQUIPMENT@, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: The food-contact surfaces of the following equipment were not observed sanitized: all equipment as dishmachine was observed with no sanitizer
Correction: After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use. (PIC set 3 vat sink up using chlorine as sanitizer and called Auto Chlor for service. Dishmachine not to be used until serviced.)
- Equipment and Utensils, Air-Drying Required (repeated violation)
Observation: Cups,bowls, and other equipment were found stacked while wet after cleaning and chemical sanitization.
Correction: Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
- Handwashing - Using a Handwashing Lavatory (corrected on site) (repeated violation)
Observation: The handwashing facility located at the kitchen is blocked, preventing access by employees for easy handwashing.(standing fan and broom observed in front of sink)
Correction: Access to the handwashing facility identified above is to be available during all hours of operation. Remove the equipment preventing its use.
- Lighting, Intensity
Observation: Less than 50 foot candles of light was noted in the kitchen and dish area
Correction: Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor (replace bulbs in overhead light fixtures)
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06/30/2015 | Routine | |
Dish machine - 100 ppm chlorine
Wiping cloth bucket - 200 ppm chlorine
Discussed:
Ensure all employees have proper hair restraints.
The prep unit does not appear to maintaining proper temperature. The lid is broken.A large amount of water observed on bottom of unit. Recommend having unit serviced. Until unit is serviced, only hold small amounts of food in unit and cover containers on top to help keep cool. Change out food at least every 2 hours.
Ensure that all food containers are covered.
Ensure that employees are checking for dented cans.
Thank you correcting identified risk factors.
- Critical: Package Integrity* (corrected on site)
Observation: Dented cans of tomato sauce observed in storage unit outside. Cans were discarded.
Correction: Discard or return to distributor any food packages that are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants.
- Food Storage Containers - Identified with Common Name of Food (corrected on site)
Observation: Unlabeled food containers. Employee labeled food containers.
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.
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: Dispensing utensils improperly stored between uses. Scoops stored with handles in direct contact with food.
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.
- Food Storage - Clean and Dry Location
Observation: Uncovered foods observed stored in Walk in Cooler.
Correction: Store food where it is not exposed to splash or install an approved durable, and cleanable barrier between the splash source and the food to prevent contamination.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Pico de gallo - 50'F and sour cream - 46'F cold holding at improper temperatures in sandwich prep unit. Employee rotated food with food from Walk in Cooler and placed metal lids on foods.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the Reach in Cooler.
Correction: Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
- Equipment - Fixed Equipment, Spacing or Sealing
Observation: The hand sinks in both the men's and women's restroom are not sealed to adjoining equipment or walls.
Correction: Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
- Equipment - Good Repair and Proper Adjustment
Observation: Prep unit was observed in a state of disrepair and damaged. Lid to prep unit is broken.
Correction: Repair the equipment to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the equipment, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Single-Service and Single-Use Articles, Use Limitation
Observation: Manufacturer containers were observed reused for the storage of chicken breading.
Correction: Discontinue the reuse of manufacturer containers for food storage. Provide approved reusable food storage containers designed for your food storage needs.
- Equipment - Non-Food Contact Surfaces and Utensils (corrected on site)
Observation: Surfaces of the ice machine was in contact with non-potentially hazardous food items that were observed soiled with accumulations of grime and debris. Employee cleaned ice machine.
Correction: Clean the surface of equipment at any time when contamination may have occurred, at least every 24 hours, before restocking the consumer self-service equipment/utensils, or per manufacturer specifications.
- Equipment and Utensils, Air-Drying Required (corrected on site)
Observation: Metal food containers were found stacked while wet after cleaning and chemical sanitization.
Correction: Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (corrected on site)
Observation: Clean plates and bowls were observed stored with the food-contact surface facing upward.
Correction: Store equipment and utensils covered or inverted to prevent contamination while in storage.
- Kitchenware and Tableware (corrected on site)
Observation: Single-service take out articles not handled, displayed, or dispensed so that the food- or lip-contact surfaces are protected from contamination
Correction: Handle, display, or dispense single-service and single-use articles so the food- or lip-contact surface are protected from contamination.
- Handwashing - Using a Handwashing Lavatory (corrected on site)
Observation: The handwashing facility located at the bar is blocked, preventing access by employees for easy handwashing. Employee removed wiping cloth bucket.
Correction: Access to the handwashing facility identified above is to be available during all hours of operation. Remove the equipment preventing its use.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Ceiling vents in both the men's and women's restrooms are noted in need of cleaning. Floor in outside storage unit 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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07/03/2014 | Routine | |
Date marking observed. Spanish translation of form 1-B signed and present. Prep unit at 40 degrees.
No violation noted during this evaluation. | 02/24/2014 | Follow-up | |
Good hand washing observed. Dish machine - Wash - 122 degrees, Rinse 125 degrees, Chlorine 50 ppm. The following items in the prep unit were discarded: Chorizo (54 degrees, overnight), Cactus (49 degrees, > 4 hrs), Chicken ( 53 degrees, > 4 hrs), Scallops (53 degrees, > 4 hrs), Guacamole (56 degrees, > 4 hrs), sour cream (48 degrees, > 4 hrs) red salsa (60 degrees, > 4 hrs), salsa verde (59 degrees, > 4 hrs). Raw steak prepped within 4 hours and measuring at 53 degrees, kept and chilled rapidly. Raw shrimp measured at 43 degrees, kept and rapid chilled. Tamales cooling inside of prep unit, measured at 67 degrees within 4 hours. This inspection was conducted for risk factor violations only. The following recommendations are made:
1) Thaw foods in approved manner (under cold running water, under refrigeration, etc.)
2) Clean ice machine
3) Repair prep unit. Recommend not using for TCS foods until reading 41 degrees or less.
4) Provide working thermometers for all units.
5) Provide hair coverings for food handlers and prohibit jewelry from hands and wrists during food prep.
- Person in Charge
Observation: Observed that employees are not informed of their responsibility to report to their PIC information concerning their health and activities as they relate to diseases transmitted through food.
Correction: Recommend that PIC advise employees of their responsibility to report in accordance with law information concerning their health and activities as they relate to diseases transmitted through food.
- Critical: Employee Health* (repeated violation)
Observation: Observed that employees or applicants are not aware of the reporting procedures concerning information about their health and activities as they relate to diseases that are transmissible through food, including the date of onset of jaundice or of an illness due to Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virus or Norovirus
Correction: Recommend having the license holder require employees or applicants report to the person in charge any information about their health and activities if they are diagnosed with or had a past illness from Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virus or Norovirus
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Observed numerous items in prep unit cold holding at improper temperatures: chorizo 54°F, chicken 53°F, scallops 53°F, cactus 48°F, sour cream 48°F, guacamole 56°F, red salsa 60°F, and salsa verde 59°F. Red and white salsa in salsa bin 48°F. Red salsa and burrito salsa in reach in cooler at 44°F.
Correction: Recommend discarding the food greater than 41°F for greater than 4 hours and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria. Salsa in reach in cooler was prepared on previous day. Recommend using today.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: Observed cooked potatoes, pico de gallo and salsa in the refrigeration unit is not properly dated for disposition.
Correction: Recommend marking 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.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site)
Observation: Observed hand sink in kitchen with plate stored inside and hand sink in bar used to store wipe cloth bucket.
Correction: Recommend that the handwashing facilities identified above are used for washing hands only.
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02/19/2014 | Risk Factor | |
Dish machine wash temp ~ 125 degrees. Chlorine Sanitizer ~ 50 ppm. Wipe Cloth Bucket ~50 ppm. This inspection was conducted for risk factors only. The following recommendations were made during the inspection: Avoid using or reusing single-service containers for food storage. Provide designated area for Employees' personal items. Cleaning nonfood contact services of storage bins and vent hood. Recommend taking measures to controlling flies in the food preparation area by contracting a Pesticide Company.
- Critical: Employee Health* (corrected on site)
Observation: Employees or applicants are not aware of the reporting procedures concerning information about their health and activities as they relate to diseases that are transmissible through food, including the date of onset of jaundice or of an illness due to Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virus or Norovirus
Correction: Have the license holder require employees or applicants report to the person in charge any information about their health and activities if they are diagnosed with or had a past illness from Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virus or Norovirus
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site) (repeated violation)
Observation: Raw food of animal origin holding in a manner that may cause cross contamination of to ready-to-eat food (RTE).
Correction: Separate raw foods during storage, preparation, holding, and display from raw RTE food including other raw food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
- Food - Packaged and Unpackaged - Separation, Packaging, and Segregation (repeated violation)
Observation: Observed foods stored uncovered
Correction: Recommend covering all foods before storage.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: Knives.
Correction: Clean and sanitize these surfaces for food contact.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Chemicals were not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
Correction: Chemicals must be located in an area that is not above food, equipment, utensils, linens or single service items.
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10/07/2013 | Risk Factor | |
Form 1-B signed and employee health info in compliance. Discussed using gloves when wrapping utensils. Discussed cooling salsa in smaller and shallower portions. Dish machine 120 degrees. Chlorine sanitizer 50 - 75 ppm. Quat sanitizer 200 ppm. Wiping cloth bucket for tables only - 200 ppm chlorine. Hand washing observed.
- Hair Restraints - Effectiveness
Observation: Employees observed working in the food service area without proper hair restraints.
Correction: Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food, clean equipment, utensils and linens, and unwrapped single-service and single-use articles. This section does not apply to food employees such as counter staff who only serve beverages and wrapped or packaged foods, hostesses, and wait staff if they present a minimal risk of contaminating exposed food
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Observed foods of animal origin stored over ready-to-eat (RTE) food in the refrigeration unit.
Correction: Recommend separating 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.
- Food - Packaged and Unpackaged - Separation, Packaging, and Segregation (corrected on site)
Observation: Observed that food was not protected from contamination because it was not in packages, covered containers, or wrapped.
Correction: Recommend preventing contamination by storing food in packages, covered containers, or wrappings.
- Critical: Food Contact with Equipment and Utensils* (corrected on site)
Observation: Observed employee handle raw shrimp and switch to handling ready to eat tortilla without changing gloves.
Correction: Recommend washing hands and changing gloves when going from working with raw to ready to eat foods.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Observed rice hot holding at improper temperatures.
Correction: Recommend discarding the food and ensure that potentially hazardous foods for hot holding are maintained at 135°F or above to inhibit the growth of harmful bacteria.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Observed white and red salsas cold holding at improper temperatures
Correction: Recommend relocating food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
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04/11/2013 | Routine | |
Restaurant representatives - add corrected or new information about Julio's Mexican Restaurant, Llc, 2501 New Kent Highway D, Quinton, VA 23141 »