You must have hot water to meet your demands throughout the day. Please discuss with your landlord about getting a bigger tank. Hot water was returning before I left facility. Have unit checked to ensure all heating elements are working properly. Get drain stoppers for 3-c sink. Shelves in glass door unit have rust. Remove rust. Provide a cover plate for electrical outlet behind chest freezer. Replace stained ceiling tile in storage area with a smooth cleanable tile.
- Critical: Hands and Arms Cleaning Procedure* (corrected on site)
Observation: No hot water available at beginnning of inspection. Hands cannot be cleaned with warm water.
Correction: Provide hot water at all times. If hot water heater is not large enough to supply 100F water at hand sink at all times you must increase the capacity. This to be done as soon as possible.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Raw ground meat and liver stored above cooked soups in reach in.
Correction: Store raw meats below cooked foods.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (repeated violation)
Observation: The prepared ready-to-eat (RTE) cooked vegetables, ceviche, soups 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.
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01/21/2016 | Risk Factor | |
Discussed cooling methods for foods. Soups are placed into ice baths and cooked meats are placed into freezer to cool quicker. Foods are reheated on stove top before placing on steam table. Remaining items to be completed before next inspection. Permit can be issued.
- Warewashing - Manual Warewashing, Sink Compartment Requirements (repeated violation)
Observation: There are no drainstoppers in the 3-c sink.
Correction: Provide proper stoppers.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Shelves inside glass door have rust.
Correction: Remove rust.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: interior of chest freezer(needs defrosting), glass door refrigerator track.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Physical Facilities in Good Repair (repeated violation)
Observation: Electrical outlet behind chest freezer is missing the cover plate.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Ceiling in storeroom has a stain. Coving under and behind 3-c sink is dirty/stained.
Correction: Replace with a cleanable panel. Clean/repaint coving.
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10/13/2015 | Follow-up | |
I do not believe it is safe to have a propane tank used inside the kitchen for the burner. Permit expires 10/31/15. You have several critical violations that need attention. Cooling has been an issue for sometime. With the equipment you have you cannot safely and quickly cool large containers of food. This to be immediately corrected. Write a plan of action to cool your various foods. Call me for reinspection before October 15, 2015.
- Critical: Hands - Preventing Contamination from Hands*
Observation: Employees observed handling ready-to-eat (RTE) food with their bare hands. (limes)
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.
- Critical: Reheating for Hot Holding* (corrected on site)
Observation: Carnitas was not reheated to a sufficient temperature and time to eliminate pathogenic bacteria. It was found on the steam table at 58 F.
Correction: Rapidly reheat food for hot holding to 165°F or above within 2 hours. PIC reheated to 185 F in the microwave.
- Critical: Cooling* (corrected on site)
Observation: Soup were not being adequately cooled to prevent the growth of harmful bacteria. Menudo found inside a deep plastic container inside the freezer at 54 F. Another soup was found in a deep container inside the reach in at 53 F.
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. PIC discarded both.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (repeated violation)
Observation: The prepared ready-to-eat (RTE) food in the refrigeration unit is not properly dated for disposition. No foods found with dates. Ceviche, carnitas, pollo, soups, cooked cactus.
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.
- Warewashing - Manual Warewashing, Sink Compartment Requirements
Observation: There are no drainstoppers in the 3-c sink.
Correction: Provide proper stoppers.
- 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 - Good Repair and Proper Adjustment (repeated violation)
Observation: Glass door reach in is leaking inside and out. Shelves inside glass door has rust.
Correction: Repair unit. Remove rust.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: interior of chest freezer(needs defrosting), pipes under 3-c sink, stove backsplash, pot on stove is blackened, glass door refrigerator track.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose
Observation: The handwash station is being used for purposes other than washing hands. A container of food found in handsink.
Correction: The handwash facility identified above is to be used for washing hands only. This container was removed.
- Plumbing System Maintained in Good Repair
Observation: Handsink hot water had to be turned on by PIC for this to be used.
Correction: Repair.
- Physical Facilities in Good Repair
Observation: Electrical outlet behind chest freezer is missing the cover plate.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Ceiling in storeroom has a stain. Coving under and behind 3-c sink is dirty/stained.
Correction: Replace with a cleanable panel. Clean/repaint coving.
- Ventilation Systems - Cleaning Ventilation Systems - Nuisance and Discharge Prohibition
Observation: Vent filters in the hood system are not being maintained in a clean condition.
Correction: Maintain hood system vent filters in a clean condition.
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09/01/2015 | Routine | |
Temperatures were better in sandwich box. (hot dog in upper unit was 41 F, chicken in lower unit was 41). No dates found on food. Handsink is still not working properly. Repair. Three compartment sink faucet does not reach all compartments. Repair. Sandwich box is leaking onto floor. Have checked. Menu has huevos which may be ordered undercooked. You must have a disclosure stating the huevos may be cooked to order and then the reminder stating "consuming undercoooked eggs may result in an increased risk of a food related illness".
- Critical: Cooling* (repeated violation)
Observation: Soup and rice noted not being adequately cooled to prevent the growth of harmful bacteria. Soup made last night was 52 F . Rice made 3 hours ago was 87 F.
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. It is recommended that rice be discarded or reheated to 165 and begin the cooling process again. PIC discarded soup.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (repeated violation)
Observation: The prepared ready-to-eat (RTE) foods in the refrigeration unit is not properly dated for disposition. No foods found dated.
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.
- Responsibilities of Owner or Proprietor (repeated violation)
Observation: Absence of no-smoking signs or international no-smoking signs in non-smoking area.
Correction: Post of no-smoking signs or international no-smoking signs in non-smoking area. These can be found online at www.vdh.virginia.gov/breatheeasy
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (repeated violation)
Observation: Handsink is being used as a dump sink and to fill water receptacles for cooking.
Correction: Handsinks are for handwashing only.
- Critical: Toxics - Common Name/working Containers of Toxics* (repeated violation)
Observation: Working containers of soap are not properly labeled. Pink liquid found in a "to go" container.
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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05/21/2015 | Follow-up | |
Follow up to review data from log tag. It appears that make table runs 40-42 F when restaurant is closed. During the time the restaurant is open unit cannot maintain 41 or below. Have service tech review graph. Reach in has been repaired, 38.7 F.
- Critical: Cooling* (repeated violation)
Observation: Soup and rice noted not being adequately cooled to prevent the growth of harmful bacteria. Soup made last night was 52 F . Rice made 3 hours ago was 87 F.
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. It is recommended that rice be discarded or reheated to 165 and begin the cooling process again. PIC discarded soup.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Make table had some elevated temperatures.
Correction: You made need to clean grill in back of unit and adjust unit. It is getting warmer in kitchen. Even though lid is open most of the lunch period you still must maintain 41 F or below on all foods. Do not overfill pans and be sure food is 41 F or below BEFORE placing in unit.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (repeated violation)
Observation: The prepared ready-to-eat (RTE) foods in the refrigeration unit is not properly dated for disposition. No foods found dated.
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.
- Responsibilities of Owner or Proprietor (repeated violation)
Observation: Absence of no-smoking signs or international no-smoking signs in non-smoking area.
Correction: Post of no-smoking signs or international no-smoking signs in non-smoking area. These can be found online at www.vdh.virginia.gov/breatheeasy
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (repeated violation)
Observation: Handsink is being used as a dump sink and to fill water receptacles for cooking.
Correction: Handsinks are for handwashing only.
- Critical: Toxics - Common Name/working Containers of Toxics* (repeated violation)
Observation: Working containers of soap are not properly labeled. Pink liquid found in a "to go" container.
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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05/08/2015 | Follow-up | |
You have too many critical violations. Some which are repeat violations. It is important to correct these. Cooling must improve. You only have an upright refrigerator or freezer to cool foods. Use an ice bath with stirring for those foods that can be stirred such as soup. Set up specific guidelines for you and your workers to follow to properly cool your menu items. Thawing is being done on the rack or counter. This is improper. Thaw inside the refrigerator or under cold running water. Handsink plumbing is still a problem. Hot water is difficult to turn on. One of your workers did not know how to turn hot water on. Three compartment sink faucet does not reach all three sinks. A pan has been tied to faucet in order for worker to reach the other sinks with water. I was told by worker that this is temporary. This to be repaired. Provide a scoop for ice. Worker ran cup through the ice to fill the glasses. Do not reuse cardboard for secondary food storage. Use cleanable containers. A data log tag was placed into make table. Owner to call me later today to update me on the progress of the reach in unit. It was 47 F before I left.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: Workers are drinking from an uncovered container in the food preparation area.
Correction: Employees may drink from a closed beverage container with straw if the container is handled to prevent contamination of (1) The employee's hands, (2) The container, and (3) Exposed food, clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Raw foods of animal origin stored over ready-to-eat (RTE) food in the refrigeration unit. (Salmon stored above cooked food)
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*
Observation: Soup and rice noted not being adequately cooled to prevent the growth of harmful bacteria. Soup made last night was 52 F . Rice made 3 hours ago was 87 F.
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. It is recommended that rice be discarded or reheated to 165 and begin the cooling process again. PIC discarded soup.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Make table had some elevated temperatures.
Correction: You made need to clean grill in back of unit and adjust unit. It is getting warmer in kitchen. Even though lid is open most of the lunch period you still must maintain 41 F or below on all foods. Do not overfill pans and be sure food is 41 F or below BEFORE placing in unit.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (repeated violation)
Observation: The prepared ready-to-eat (RTE) foods in the refrigeration unit is not properly dated for disposition. No foods found dated.
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.
- Responsibilities of Owner or Proprietor
Observation: Absence of no-smoking signs or international no-smoking signs in non-smoking area.
Correction: Post of no-smoking signs or international no-smoking signs in non-smoking area. These can be found online at www.vdh.virginia.gov/breatheeasy
- Handwashing - Using a Handwashing Lavatory - No Other Purpose
Observation: Handsink is being used as a dump sink and to fill water receptacles for cooking.
Correction: Handsinks are for handwashing only.
- Critical: Toxics - Common Name/working Containers of Toxics*
Observation: Working containers of soap are not properly labeled. Pink liquid found in a "to go" container.
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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05/04/2015 | Risk Factor | |
You need a metal stemmed thermometer that ranges from 0 to 220 F. Get this today. Repair water supply at handsink. Faucets are to work. Top round was found thawing at room temperature. The best way to thaw is in the refrigerator, or as an alternative method thaw under cold running water. Datemarking is a repeat issue. Manager to train staff to datemark ready to eat foods kept for more than 24 hours. Since you do not have a walk in, you are limited in refrigeration space to cool. Do not try to cool large quantities of foods in reach in refrigerators. You may try using ice water baths on some foods that lend themselves to frequent stirring such as soups. Use shallow pans and chest freezer. You must adhere to cooling guidelines as set forth by the regulations.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Raw eggs stored above bread. Raw liver stored above cooked foods in reach in.
Correction: Store these sources of contamination on bottom shelf. PIC corrected.
- Critical: Cooling* (corrected on site)
Observation: Cooling rice on counter.
Correction: Rice to cool from 135 F to 70 F within 2 hours. You then have 4 more hours to decrease to 41 F. This will not happen on the counter. I recommend breaking down into shallow pans and putting into freezer to hasten cooling. Two pans of spicy pork found at 45-46 F in reach in. These were found covered and stacked. This makes it difficult to cool. PIC placed into shallow pan and put into chest freezer.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (repeated violation)
Observation: The prepared ready-to-eat (RTE) meats, soups 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.
- Responsibilities of Owner or Proprietor
Observation: Absence of no-smoking signs or international no-smoking signs in non-smoking area.
Correction: Post of no-smoking signs or international no-smoking signs in non-smoking area. These can be found online at www.vdh.virginia.gov/breatheeasy
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01/23/2015 | Risk Factor | |
Post a "No Smoking" sign in facility. PIC knew symptoms associated with a food related illness. Provide a scoop with handle for ice in place of cup. Do not use "to go" bags for food storage. Use food grade bags. Remove foil on refrigerator shelves, it is not cleanable and it restricts air flow. Remove foil from undercounter shelves. This is not a good idea because roaches have a place to hide. Correct the above as soon as practical. Permit can be issued.
- Food Storage Containers - Identified with Common Name of Food
Observation: Unlabeled food containers.( flour and sugar)
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.
- Linens and Napkins - Use Limitation
Observation: Linens in contact with food.
Correction: Cease use of linens or napkins with food unless they are used to line a container for the service of foods. Linens and napkins must be replaced each time the container is refilled for a new customer.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: 1.Cooked peppers found on counter at 70 F.2. Meat in prep table found at 47 F.
Correction: 1. Maintain at 41 F or below, do not place on counter. 2. Meat was piled too high inside unit. PIC decreased amount.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (repeated violation)
Observation: No dates were found on ready to eat foods such as soup and menudo.
Correction: When you prepare these foods you must mark with a date
- Temperature Measuring Devices - Food
Observation: The food temperature measuring device (degrees F) is not accurate.
Correction: Provide a temperature measuring device that is accurate within +/- 2 degrees Fahrenheit in the intended range of use. THis must be corrected immediately.
- 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.
- Equipment - Good Repair and Proper Adjustment
Observation: Broken door to prep unit. Glass door unit is dripping onto floor.
Correction: Repair.
- Single-Service and Single-Use Articles, Use Limitation
Observation: Manufacturer containers were observed reused for the storage of food. (Margarine tubs)
Correction: Discontinue the reuse of manufacturer containers for food storage. Provide approved reusable food storage containers designed for your food storage needs.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Door track to glass door unit is dirty.
Correction: Clean.
- Equipment - Cooking and Baking Equipment
Observation: The cavity of the microwave oven is observed soiled.
Correction: Using the manufacturer's recommended cleaning procedure, clean the microwave oven at least every 24 hours.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Single service items observed unprotected from contamination. (aluminum pans)
Correction: Store single service items in its original protective packaging or inverted in an approved dispenser.
- Kitchenware and Tableware
Observation: Cleaned and sanitized utensils not handled, displayed, or dispensed so that the food- or lip-contact surfaces are protected from contamination
Correction: Handle, display, or dispense cleaned and sanitized utensils so the food- or lip-contact surface are protected from contamination.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Floor under front counter is dirty and has dead roaches.
Correction: Clean up roaches every day to keep eggs from hatching.
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site)
Observation: Unlabeled bleach in a windex bottle.
Correction: Place label on contents of bottles.
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09/24/2014 | Routine | |
Take action to make sure foods cooked here are cooled fast enough - use your thermometer and check the food temperatures often enough to take appropriate corrective action if the food isn't getting cold fast enough. Develop a date marking system for foods cooked here and held in the refrigerator more than 1 day and for commercially prepared foods that you open and use for more than one day.
- Critical: Cooling* (corrected on site) (repeated violation)
Observation: TCS foods cooked last night, >6 hours ago< were still >41°F in reach in cooler.
Correction: PIC discarded TCS foods >41°F that were cooked last night and had not cooled to <42°F within 6 hours. Must cool TCS foods from 135°F to <42°F within 6 hours and to <71°F within the first 2 hours. Food that is cooled from room temperature such as canned tuna must cool to <42°F within 4 hours.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (repeated violation)
Observation: TCS foods made here and held in refrigerator >1 day are not date marked.
Correction: Date mark TCS foods with day made or expiration date not to exceed 6 days after the date made.
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06/27/2014 | Risk Factor | |
Good handwash practices. Chlorine was a little strong in 3rd sink - measure carefully and check with test strips to make sure chlorine is 50-100ppm.
- Critical: Cooling* (corrected on site)
Observation: Soup made last night 69°F in reach in cooler. 2 pans of pork cooked last night 49 & 47°F in reach in cooler.
Correction: PIC discarded soup and pork. TCS foods must be cooled from 135°F to 41°F within 6 hours and from 135°F to 70°F within the first hour. Use smaller, shallow metal pans that are placed on wire shelves and use thermometer to check temperature of food to make sure it cools fast enough. Bacteria can grow in the food if it doesn't cool fast enough and even though the food is heated again before it is served, people that eat the food could get sick from it.
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03/27/2014 | Risk Factor | |
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (repeated violation)
Observation: TCS foods made here and held in refrigerator for > 24 hours are not date marked.
Correction: Date mark these foods and use within 7 days.
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12/18/2013 | Risk Factor | |
Clean, well maintained facility. Employees reporting to work washed hands as required before beginning duties.
- Critical: Hands and Arms Cleaning Procedure* (corrected on site)
Observation: Employee did not use soap when washing hands.
Correction: Use soap and water, lather for 10-15 seconds, dry with paper towel. PIC will train employees
- Hands - Where to Wash (repeated violation)
Observation: Hands were washed in 3 part sink.
Correction: Use handsink.
- Utensils - In-Use - Between-Use Storage
Observation: Ice scoop "handle" contacts ice.
Correction: Get scoop with a handle.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: TCS food cooked here and held >24 hours in refrigerator is not date marked. (Various cooked meats, rice, beans, vegetables)
Correction: Date mark these foods and use within 7 days.
- Sewage - Other Liquid Wastes and Rainwater
Observation: Mop water is dumped out back door.
Correction: Dispose of mop water in mop sink/sanitary sewer.
- Physical Facilities in Good Repair
Observation: Wallboard loose by 3 part sink.
Correction: Repair wall.
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09/11/2013 | Routine | |
No risk factor violations observed today. Good handwash practices. Chlorine 100-200 in 3rd sink - don't over do it. Check with your test strips and use 50-100 ppm chlorine.
No violation noted during this evaluation. | 06/03/2013 | Risk Factor | |
Observed several employees wash hands with soap at handsink - good job! Good job with general sanitation! Cooling pork cooked today in 2" pan in freezer - temperatures look good - make sure cools to 41 degrees within next 4 hours. Chlorine is a little strong in 3rd sink. I got 200 ppm - cut back to 50-100 ppm. Use your test strips.
- Hands - Where to Wash (corrected on site)
Observation: Employee washed hands in 3 compartment sink.
Correction: Instructed employee to use handsink for handwashing.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: Employee chewing gum.
Correction: Corrected by discarding gum.
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02/27/2013 | Risk Factor | |
Restaurant representatives - add corrected or new information about La Cabaña, 4086 Crockett Street, Richmond, VA 23228 »