La Finca Grill Family Restaurant, 12399 James Madison Hwy., Orange, VA 22960 - Full Service Restaurant inspection findings and violations

Business Info

Restaurant: La Finca Grill Family Restaurant
Address: 12399 James Madison Hwy., Orange, VA 22960
Type: Full Service Restaurant
Phone: 434 901-4321
Total inspections: 4
Last inspection: 10/22/2015

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Inspection findings	Inspection date	Type
Recommend a walkway cover between the back door and the walk-in cooler. Provided the operator with a copy of an employee health policy. Refrigeration units appear to be working appropriately but recommend keeping the bulk of the food in the Turbo units and the walk-in cooler and use the prep units to store food that will be used daily. Person in Charge (corrected on site) Observation: Employees are not properly trained in food safety as it relates to their assigned duties. Sanitizer level was not being monitored. Employee was assembling sandwiches without gloves. Correction: Train all employees in food safety as it relates to their assigned duties. Critical: Employee Health* (corrected on site) Observation: There was no Employee Health Policy. Gave operator a copy to post and to give to all employees. 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: Hands - Preventing Contamination from Hands* (corrected on site) Observation: Employee observed handling ready-to-eat (RTE) food 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. Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) Observation: Sliced pork was cold holding at improper temperature (was just transferred to another pan). Relocated to the Turbo reach-in cooler. Raw fish and hamburger were cold holding at improper temperatures in the prep unit. Voluntarily discarded. Lowered the prep unit temperatures. Correction: Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria. Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site) Observation: Most of 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 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. Critical: Food - Consumption of Raw or Undercooked Animal Foods (corrected on site) Observation: There is not consumer advisory for raw or undercooked animal protein on the menu Correction: All animal food that is served raw or undercooked needs to have a disclosure and reminder that states that it is not fully cooked and that consuming it may increase the risk of foodborne illness. 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 the dishes cleaned today were not sanitized since the sanitizer container was empty. 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.	10/22/2015	Routine
Facility had change their menu and were no longer open for breakfast. Have also added equipment and moved things around. Will come back in about a week to discuss new menu and conduct an inspection No violation noted during this evaluation.	09/04/2015	Other
Most items have been addressed. The home standard refrigerator that was in the hallway is now in the old bar area. The dessert reach-in cooler is also in the old bar area. A commercial 1 DR reach-in cooler was not added. 1. The mops still need to be hung to dry. 2. There is still no chemical test kits. 3. The self-closures on the restroom doors still need to be adjusted. 4. The building department has issued a 30 day temporary permit with the understanding that they need to add GFCI receptacles next to the handwash sink in the kitchen and the water dispenser next to the cold holding bar and add a backflow preventer at the ice machine. 5. Discussed the condensate issue at the sandwich prep unit. This unit should be replaced in the near future since it has a history of breaking down and continuing condensate problem. 6. Discard all prepared food in reach-in coolers and freezers that was made before the permit was issued. Permit to operate issued with conditions. No violation noted during this evaluation.	07/28/2015	Follow-up
Walk-through conducted with Julie Kerrigan. Dinner menu was provided and discussed. No rotisserie chickens will be cooked or served until the walk-in is installed, final certificate of occupancy obtained, and final inspection conducted by the Health Department. Conditions on permit will be removed at that time. Operator stated that the chicken salad, potato salad, and tuna salad will be commercially prepared. The home standard refrigerator in the hallway will be replace with a commercial 1 DR reach-in cooler and will be relocated where the dessert reach-in cooler is currently located by the hot bar. The dessert reach-in cooler will be relocated next to the desk by the ice machine. The raw burgers will be cooked directly from the frozen state. The raw chicken breasts will be grilled directly from the frozen state. The beef tenderloin will be received fresh and refrigerated. The New York strips and Ribeyes will be received individually packaged fresh and stored refrigerated. The hamburger steaks will be made daily from the tube of ground beef, cooked and kept warm in the warming oven or the hot bar. The baked chicken is received in pieces and cooked the day of service and kept warm in the warming oven or the hot bar. The meatloaf will be prepared the day before and refrigerated raw and cooked the day of service and kept warm in the warming oven or hot bar. The pot roast will be cooked in the roaster oven from frozen or thawed the day of service and kept warm in the warming oven or hot bar. Minimal leftovers will be kept due to cooling space and cold holding space. All refrigeration units seem to be operating at this time. The sandwich prep unit still has condensate on the inside bottom shelf. 1. No outdoor cooking of steaks to be done. 2. Air gap at three compartment sink has be re-installed. 3. Mops need to be hung to dry. 4. Handwash signs need to be posted. 5. Chemical test kits are needed. 6. If sandwich prep unit continues to produce condensate it will need to be replaced. It has a history of being in poor repair and continues to accumulate condensate on the bottom inside shelf of the unit as well as the top cover. 7. Ensure that there is adequate air drying space for cleaned and sanitized equipment, utensils, and dishes. 8. The self-closures in the restrooms need to be adjusted to properly close. 9. The ensure that there is no cross-contamination of ready-to-eat foods with raw foods anywhere in the kitchen. 10.The approved seating is for 54 seats (indoor and outdoor) based on the Building Department inspection. If today's inspection by the Building Department grants temporary Certificate of Occupancy, permit to operate is granted with conditions stated on the permit. No violation noted during this evaluation.	07/23/2015	Pre-Opening

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