- Hands - Preventing Contamination from Hands* (corrected on site) (repeated violation)
Observation: Observed server handle limes and lemons with bare hands.
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. Discussed with bartender and kitchen manager.
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03/15/2016 | Follow-up | |
Consumer advisory is not accurate and must be addressed when menus are changed or reprinted.
- Critical: Hands - When to Wash* (corrected on site)
Observation: Observed an employee put on gloves at the beginning of the inspection without washing hands.
Correction: Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: Observed employees drinking from cups without straws. Also, observed open cups on prep tables.
Correction: Cups were discarded. Drinks must have a lid and a straw.
- Critical: Shellfish - Shellstock - Maintaining Identification*
Observation: No date on shellfish tags indicating the last date the shellfish were sold.
Correction: Must date the tags.
- Hands - Preventing Contamination from Hands*
Observation: Observed bartender handle limes with bare hands.
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.
- Food Storage Containers - Identified with Common Name of Food (repeated violation)
Observation: Unlabeled food containers on white ingredients.
Correction: Label
- Utensils - In-Use - Between-Use Storage (corrected on site) (repeated violation)
Observation: Observed ice scoops with the handles down in the ice in the large ice machine and the ice bins in the bar. Also, observed utensils at the cook line stored in sanitizer.
Correction: corrected by putting handles up and removing from sanitizer.
- Critical: Cooling* (corrected on site)
Observation: Observed picadillo which was made the previous day at 53°F.
Correction: Discarded by management.
- Cooling Methods (corrected on site) (repeated violation)
Observation: Observed a stew type product in a 5 gallon container in the walk-in cooler cooling.
Correction: Moved to an ice bath for proper cooling.
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03/01/2016 | Routine | |
Note: One flat of shell eggs may be left out of refrigeration during peak time only, after rush, return to keeping eggs in refrigerator. A new walk in cooler has been installed outside back door (not in use yet).
- Critical: Cooling* (corrected on site)
Observation: Observed rice made last night still at 50F in the walk in cooler (discarded).
Correction: Cool food in shallow pans or layers, use ice baths and/or wands to facilitate cooling. Watch cooling of beans and potatoes. Starchy foods hold heat and will not cool easily.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Observed fried plantains (65F) and fried yucca (60F) at the fryer not maintained under temperature control.
Correction: Either keep the fried plantains and yucca hot (>135F), cool down quickly to keep cold, or use time as a control (4 hour hold time, then discard). A time control policy template was given at the last inspection. If time is used, fill out the policy and mark items with 4 hour discard time.
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09/23/2015 | Risk Factor | |
Consumer advisory needs to be changed on menu to only indicate items that may be served undercooked (eggs to order). Remove asterisks from other items that are fully cooked (tortilla espanolas). Change to be done at next menu printing.
A temporary refrigerated truck has been rented and is just outside the kitchen back door for produce, egg, and beer storage.
Permit issued.
- Food Storage Containers - Identified with Common Name of Food
Observation: Bulk food bins not labeled (sugar, flour, etc).
Correction: Label working containers with the common name of its contents.
- Utensils - In-Use - Between-Use Storage
Observation: Observed utensils at the cook line stored in sanitizer solution.
Correction: Store utensils on clean dry surface, in food, or under running water or water at >135F.
- Thawing (corrected on site)
Observation: Improper methods used to thaw pork (in standing water).
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
- Cooling Methods (corrected on site)
Observation: Improper methods for cooling observed - deep containers of picadillo and yucca (78F) were covered and placed in the walk in cooler.
Correction: Recommend using ice baths, wands and separating foods into shallow pans or containers to allow for rapid cooling.
- Critical: Time as a Public Health Control* (corrected on site)
Observation: Observed cooked plantains for which time is used as a control without time control policy or discard time marked (107F).
Correction: Printed policy for PIC. Have a written policy for time control on-hand and mark items with discard time (4 hours).
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed inside reach in freezer in need of cleaning (especially bottom).
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Critical: Toxics - Common Name/working Containers of Toxics*
Observation: Working containers of bleach water (spray bottle) are not properly labeled.
Correction: Working containers of toxic items are to be properly labeled with contents.
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05/28/2015 | Routine | |
Restaurant representatives - add corrected or new information about Kuba Kuba Dos, 403-B North Ridge Road, Richmond, VA 23229 »