La Caretta, 14575 Forest Road Unit 1060, Forest, VA 24551 - Full Service Restaurant inspection findings and violations

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Business Info

Restaurant: La Caretta
Address: 14575 Forest Road Unit 1060, Forest, VA 24551
Type: Full Service Restaurant
Phone: 434 525-4737
Total inspections: 3
Last inspection: 02/23/2016
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Inspection findings

Inspection date

Type
NOTE: Good job storing raw foods separate and below from ready-to-eat foods in the coolers. Reminder to label food when it's outside of it's original container. Hot Holding - 135 degrees F. or above Cold Holding - 41 degrees F. or below Only wash hands at a hand wash sink -- do not wash or rinse hands at the three-compartment sink. Wash hands with soap for at least 20 seconds then dry hands with a paper towel and use paper towel to turn off handles at faucet. Discussed proper cooling methods - Cool from 135 degrees F. to 70 degrees F. within two (2) hours. Cool under refrigeration or cool using an ice bath in the sink. Do not cool covered, but keep food protected from environmental contamination. Cooling foods properly is very important as food being kept between 41-135 F. can allow microbial growth which could cause illness and spoilage. Reminder that all food should be date marked that is kept overnight in the cooler. Left 2016 ServSafe handout and encouraged to have some kitchen staff attend food safety training. Left handout on English/Spanish on washing hands prior to putting away clean dishes & not washing hands at three-vat.
  • Cloths - Wiping Cloths - Use Limitation (repeated violation)
    Observation: Used wiping cloths were observed being stored on counter tops throughout the kitchen.
    Correction: Please store used/in-use wipe rags in a container filled with sanitizer solution. Wipe rags that have been used to wipe a surface or are moist can be growing bacteria.
  • Cooling Methods
    Observation: Food containers for cooling food are arranged so as not allow for maximum heat transfer. Shredded chicken and refried beans were observed cooling covered with condensate on the lid/plastic wrap in the walk-in cooler
    Correction: Arrange the food containers in the refrigeration equipment to provide maximum heat transfer through the container walls. Very loosely cover or uncover the food (still keep protected from overhead contamination) during the cooling period to facilitate heat transfer from the surface of the food. Stir cooling foods. Fill the sink with ice and a little water and place large pots of foods into the ice and stir foods to help it cool rapidly.
  • Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
    Observation: Items in the top of the prep cooler were found to be out of temperature. Sliced tomatoes was 51 degrees F. and shredded cheese was 43-45 degrees F.
    Correction: Cold Holding is 41 degrees F. The top was off and removed from the prep cooler at the start of the inspection. Do not keep the top off of the prep cooler as in a warm kitchen near the grill, this will prevent the prep cooler from keeping foods 41 degrees F. and below
  • Temperature Measuring Devices (repeated violation)
    Observation: There was no temperature measuring device located in several of the cold holding units.
    Correction: Provide an accurate, visible thermometer in all hot or cold holding equipment used to store time control for safety foods so that employees can routinely monitor the air temperature. Cold Holding is 41 degrees F. or below and setting units to 35/36 degrees F. can help with opening/closing.
02/23/2016Routine
Follow-up inspection to check food cooling methods recommended during last inspection. Cold holding and cooling processes are satisfactory as planned.
No violation noted during this evaluation.		04/24/2013Follow-up
All foods from approved sources. Facility appears clean and well managed. Discussed cooling options for sausa to meet cooling/cold holding requirements of the Regulations. Discussed employee health and exclusion.
  • Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
    Observation: Restaurant prepared sausa mix temperature at 63 deg. F approx 11 hours after being placed in walkin refrigerator.
    Correction: Prepare bulk sausas' in a way that they are/can be rapidly chilled to 41 deg. F or less before being placed in refrigeration.
03/21/2013Routine

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