Good Job!
No violation noted during this evaluation. | 12/10/2015 | Follow-up | |
Discussed reheating to 165°F within 2 hours then hot holding at 135°F or above.
- Equipment - Good Repair and Proper Adjustment
Observation: Small and large prep units not working properly. Repair technician present - part on order.
Correction: Repair or replace the unit to restore proper function.
- Warewashing Machines, Manufacturers' Operating Instructions (corrected on site)
Observation: The mechanical warewashing machine was not operating in accordance with the manufacturer's specifications. (Temperature is below 120°F)
Correction: Operate the warewashing machine per affixed data plate specifications to ensure that equipment and utensils are properly cleaned and sanitized. (Hot water heater was adjusted.)
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: Dishmachine is not sanitizing.
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. (Corrected - sanitizer bucket was empty.)
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12/02/2015 | Routine | |
- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: Employees observed handling ready-to-eat (RTE) food with their bare hands (grill cook - tortillas, server - lemons)
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: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Tap cooler observed at 65°F (Operator called the technician during inspection.)
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Critical: Time as a Public Health Control* (corrected on site)
Observation: Items (salsa, cheese sauce) for which time rather than temperature is being used as a control was not labeled or otherwise marked with a 4 hour cook, serve or discard by time.
Correction: Discard food that is not cooked and served or served if ready-to-eat within 4 hours from the point in time when the food is removed from temperature control. Clearly label or otherwise mark the food with a 4-hour cook-serve or serve by time. (Operator place items on ice.)
- Single-Service and Single-Use Articles, Use Limitation (corrected on site)
Observation: Observed paper for the chip basket reused.
Correction: Discontinue the reuse of single-use containers for food torage. Provide approved reusable food storage containers designed for your food storage needs.
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04/20/2015 | Routine | |
Good Job!
No violation noted during this evaluation. | 08/25/2014 | Follow-up | |
- Thawing (corrected on site)
Observation: Observed chicken thawing at room temperatue.
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: Observed cheese dip cooling in the walk-in cooler at 112°F with the lid on.
Correction: Cool foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Using rapid chill cooling equipment 4. Stirring the food in a container placed in an ice water bath 5. Using containers that facilitate heat transfer 6. Adding ice as an ingredient 7. Any other method that can effectively accomplish cooling.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Observed 2 door cooler, walk-in cooler, and grill prep unit cold holding above 41°F
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Critical: Equipment - Food Contact Surfaces and Utensils (corrected on site)
Observation: Observed knife used to open a package of shrimp and then put away without being cleaned (washed-rinsed-sanitized).
Correction: Clean food contact surfaces of equipment and utensils between and after uses to prevent cross contamination.
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08/22/2014 | Routine | |
- Critical: Cooling* (corrected on site)
Observation: Cheese sauce improperly cooled from last night
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. (Product was discarded.)
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04/16/2014 | Routine | |
New sandwich prep unit at the grill area has been purchased and will be in operation by 10/10/13. Discussed proper air drying methods.
- Equipment and Utensils, Air-Drying Required (repeated violation)
Observation: Cleaned 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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10/09/2013 | Follow-up | |
- Gloves - Use Limitation (corrected on site)
Observation: Single-use gloves was observed being washed.
Correction: Cease reuse and discard gloves when interruptions occur in the operation.
- Critical: Cooling* (corrected on site) (repeated violation)
Observation: Refried beans in walk-in cooler noted not being adequately cooled to prevent the growth of harmful bacteria. Beans were at 45,62,and 56 degrees F and were made yesterday and the day before yesterday. Operator voluntarily discarded.
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.
- Cooling Methods (repeated violation)
Observation: The methods used for cooling were not adequate.
Correction: Cool foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Using rapid chill cooling equipment 4. Stirring the food in a container placed in an ice water bath 5. Using containers that facilitate heat transfer 6. Adding ice as an ingredient 7. Any other method that can effectively accomplish cooling. Provided operator with handout on cooling methods.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Raw burger patty and raw beef in grill prep 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.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site) (repeated violation)
Observation: The prepared ready-to-eat (RTE) refried beans and carnitas in the refrigeration unit are 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.
- Equipment - Good Repair and Proper Adjustment
Observation: The grill prep unit was observed in a state of disrepair and damaged (condensate draining on floor of unit and not cooling properly. Observed ice collecting in the walk-in freezer.
Correction: Repair the grill prep unit and walk-in freezer 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.
- Equipment and Utensils, Air-Drying Required (repeated violation)
Observation: Cleaned 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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10/02/2013 | Routine | |
- Critical: Employee Health*
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: Eating, Drinking, or Using Tobacco*
Observation: Open bag of chips in an area where they may contaminate food, clean equipment, utensils or other items needing protection.
Correction: Provide a designated area where employees may eat so as not to contaminate exposed food, clean equipment, utensils, and linens, or unwrapped single-service and single-use articles, or other items needing protection.
- Critical: Hands - Preventing Contamination from Hands* (repeated violation)
Observation: Employees observed handling ready-to-eat (RTE) food with their 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 - Packaged and Unpackaged - Separation, Packaging, and Segregation
Observation: Raw products over / next to RTE products in the walk-in cooler and line reach-in unit.
Correction: Prevent cross contamination by storing food in packages, covered containers, or wrappings.
- Food Storage Containers - Identified with Common Name of Food
Observation: Unlabeled food containers, ie sugar container and chip buckets.
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.
- Critical: Cooling* (corrected on site)
Observation: Salsa noted not being adequately cooled to prevent the growth of harmful bacteria.
Correction: Cool potentially hazardous foods to a temperature to 41°F within 6 hours.
- Cooling Methods
Observation: The methods used for cooling were not adequate.
Correction: Cool foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Using rapid chill cooling equipment 4. Stirring the food in a container placed in an ice water bath 5. Using containers that facilitate heat transfer 6. Adding ice as an ingredient 7. Any other method that can effectively accomplish cooling.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Sliced tomatoes cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: The prepared ready-to-eat (RTE) foods in the refrigeration unit are 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 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.
- Critical: Time as a Public Health Control*
Observation: Food (cheese sauce) for which time rather than temperature is being used as a control was not labeled or otherwise marked with a 4 hour cook, serve or discard by time.
Correction: Discard food that is not cooked and served or served if ready-to-eat within 4 hours from the point in time when the food is removed from temperature control. Clearly label or otherwise mark the food with a 4-hour cook-serve or serve by time.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods
Observation: A review of the menu with the foodservice operator indicates that there is no consumer advisory for foods that may be served raw and/or undercooked
Correction: If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish is served or sold raw or undercooked the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means.
- Nonfood Contact Surfaces
Observation: The nonfood contact surface is not designed or constructed to be easily cleanable. Cardboard being used in several locations in the food prep area.
Correction: Alter or replace this item to provide a surface that is free of unnecessary ledges, projections, and crevices.
- Temperature Measuring Devices (corrected on site)
Observation: There was no temperature measuring device located in the walk-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.
- Warewashing - Manual Warewashing, Sink Compartment Requirements
Observation: There is no 3-vat sink located in the establishment.
Correction: Install a 3-vat sink allowing employees to manually wash, rinse, and sanitize equipment and utensils.
- 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 test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Critical: Equipment - Food Contact Surfaces and Utensils
Observation: Food contact surfaces of the line not cleaned at regular intervals to prevent contamination of food products.
Correction: Clean food-contact surfaces no less than every 4 hours to prevent the growth microorganisms on those surfaces.
- Rinsing Procedures
Observation: A distinct, separate water rinse after washing and before sanitizing of utensils and equipment was not observed.
Correction: Properly utilize the approved alternate manual warewashing method equivalent to a 3-compartment sink as listed in subparagraph 12 VAC 5-421-1460 C.
- Equipment and Utensils, Air-Drying Required
Observation: Aluminium pans 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.
- Light Bulbs Protective Shielding
Observation: Light bulbs in several locations in the kitchen are not shielded, coated, or otherwise shatter-resistant.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
- Lighting, Intensity
Observation: Less than 50 foot candles of light was noted in the back food prep / dishwash 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
- Physical Facilities in Good Repair
Observation: Ceiling chipping in several places in the kitchen.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Dressing Rooms - Using Dressing Rooms and Lockers
Observation: Employee clothing stored on shelving adjacent to clean food contact items.
Correction: Employees that regularly change their clothes in the establishment should use the dressing room or lockers provided.
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02/13/2013 | Training | |
Restaurant representatives - add corrected or new information about La Carreta #2, 131 Lakeview Drive, Madison Heights, VA 24572 »