| No violation noted during this evaluation. | 01/06/2016 | Follow-up | |
Filters were missing from hood system at time of inspection. They had been removed to remove soil and debris. This is a good practice, however this should not be done during normal operating hours, as there should be no cooking without the filters in place.
- Person in Charge
Observation: Noted several employees working in the facility without current food handler cards.
Correction: Please ensure that all employees obtain and maintain a current food handlers card within 30 days of this inspection.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site) (repeated violation)
Observation: Unwrapped or uncovered food was observed in the facility. All items in the reachin portion of the prep unit on the cookline were uncovered and a bin of peeled onions was uncovered in the walkin.
Correction: Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
- Food Storage - Clean and Dry Location (corrected on site)
Observation: Food stored on the floor or food stored less than 6" above the floor. Observed several buckets of sauces and other food items stored on the floor of the walkin.;Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Critical: Cooling* (corrected on site)
Observation: A pan of refried beans was observed sitting in an ice bath and had been in the bath for 1 hour and had only reached 146 degrees and was noted not being adequately cooled to prevent the growth of harmful bacteria.
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. Instructed to reheat the beans to 165 degrees and place in shallower pans and placed back in the ice bath and stirred occasionally to ensure that proper cooling was being achieved.
- Equipment - Good Repair and Proper Adjustment
Observation: The door gasket to the left hand door of the reachin unit under the chip dispenser was noted torn and in need of reaplacement. PIC instructed that the part had been ordered in the previous week.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
- Lighting, Intensity
Observation: Less than 20 foot candles of light was noted in the walkin freezer.
Correction: Provide at least 20 foot candles at a distance of 30 inches from the floor in consumer self-service areas, inside equipment, warewashing, equipment storage, toilet rooms
- Critical: Toxics - Identifying Toxic Containers* (corrected on site)
Observation: Two Chemical spray bottles located under the waitress station were observed without a label.
Correction: Label spray bottles with contents or discard.
|
12/22/2015 | Routine | |
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site) (repeated violation)
Observation: Observed two unopened large, personal juice containers stored directly with ice in large ice machine in rear of kitchen. This practice will contaminate the ice.
Correction: Provide a designated area where employees may stored personal food items 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: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Unwrapped or uncovered food observed in the lower half of the prep unit.
Correction: Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
- Utensils - In-Use - Between-Use Storage (corrected on site) (repeated violation)
Observation: Dispensing utensils improperly stored between uses. Observed many scoops for ice and some for dry goods with handle stored in product.
Correction: Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 135°F.
- Cooling Methods (corrected on site)
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.
- Equipment - Cutting Surfaces
Observation: The green cutting board located at the bar was observed heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site)
Observation: Sanitizer bottle for table observed not properly labeled.
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.
|
08/26/2015 | Routine | |
| No violation noted during this evaluation. | 04/27/2015 | Routine | |
- Critical: Person in Charge - Assignment of Responsibility*
Observation: The person in charge was not available at the time of inspection.
Correction: The permit holder shall designate a person in charge who is authorized to monitor and manage all food establishment operations and who is authorized to take actions to ensure that the Regulations' objectives are fulfilled.
- Critical: Employee Health*
Observation: Unable to verify Food Handler cards and discuss Employee Health with PIC. When a food staff employee was asked about Employee Health, the staff member could not produce any documentation on reporting procedures.
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, Typhoidal and Non-Typhoidal, Shigella spp., Escherichia coli O157:H7, Hepatitis A virus or Norovirus
- Critical: Hands - When to Wash* (corrected on site) (repeated violation)
Observation: A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils or after engaging in any activity which may have contaminated his/her 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) (repeated violation)
Observation: The line cook was observed drinking from an uncovered container in the food preparation area.
Correction: Employees may drink from a closed beverage container 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: Cooling* (corrected on site) (repeated violation)
Observation: Observed improper cooling of two large metal pans of refried beans and two large pans of beef tips in WIR. Stem thermometer read around 115-130 degree F for all product when temped. Immediately discussed with line cook when product was placed in WIR. Per cook, < 2 hours prior to inspection. However, product time was approaching the two hour mark reading said temperatures.
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. ****All food immediately taken out of WIR and reheated to 165 degree F for a minimum of 15 sec. Discussed with cook that importance of lesser product being cooled as well as using cooling logs for all food that is prepared, cooked then cooled for next day service.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site) (repeated violation)
Observation: The prepared ready-to-eat (RTE) wrapped, stuffed food in the prep lower half 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.
|
12/22/2014 | Risk Factor | |
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: Observed drinking container stored in a manner that may contaminate food, food contact surfaces or utensils.
Correction: Employees may drink from a closed beverage container 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) (repeated violation)
Observation: Raw food of animal origin holding in a manner that may cause cross contamination of to ready-to-eat food (RTE). Observed eggs over containers of sauces.
Correction: Separate raw foods during storage, preparation, holding, and display from raw RTE food including other raw food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: Dispensing utensils improperly stored between uses.
Correction: Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 135°F.
- Food Storage - Clean and Dry Location (corrected on site)
Observation: Food stored on the floor or food stored less than 6" above the floor.;Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the prep units and reach-in cold holding units.
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.
- 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.
|
09/11/2014 | Routine | |
Facility is now serving breakfast. New menu provided.
Scoops with handles required.
Employees require current Suffolk health cards. Obtain cards within 30 days.
Tip sensitive thermometer required.
All information reviewed with PIC.
- Critical: Hands - When to Wash* (corrected on site)
Observation: Cook failed to wash hands upon returning from a break and handling frozen french fries with bare hands.
Correction: Cook immediately washed hands. Reviewed when to wash with PIC and cook.
- Food Storage Containers - Identified with Common Name of Food
Observation: Unlabeled food containers observed.
Correction: Provide English common name on exterior of container as to contents.
- Critical: Cooling* (corrected on site) (repeated violation)
Observation: Two large containers of refried beans (128F,104F) and one large container of chicken with veggies observed to be improperly cooling on prep table. PIC advised that items were taken from oven approximately 90 mins prior.
Correction: Proper cooling reviewed in detail. Large containers split among smaller containers. Ice water bath to be used and temp to be monitored by PIC to ensure that proper cooling is achieved.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site) (repeated violation)
Observation: No date labeling observed.
Correction: Provide date label on RTE food items as to date of disposition. To be implemented immediately per PIC.
|
04/28/2014 | Routine | |
Observed employee bent over cell phone that was sitting on top of cutting board in front of prep unit. Discontinue this practice in any food service/food prep area.
No thermometer observed inside of prep RI. Provide thermometer located in front of unit.
Employees require current Suffolk health cards. Ensure cards are obtained within 30 days of inspection.
Utensil not provided for cheese and lettuce. When asked, PIC advised that employees are using bare hands. No bare hand contact observed, however. Utensil provided for each item. CORRECTED.
Chemical dishmachine WASH/RINSE 120F, RESIDUAL CL 50ppm. No test kit provided. Provide proper test kit to ensure adequate sanitizing levels are achieved.
All information reviewed with PIC.
- Critical: Demonstration of Knowledge*
Observation: PIC unaware of reportable illnesses.
Correction: Reportable illnesses reviewed in detail with PIC.
- Critical: Employee Health*
Observation: PIC unaware of employee health policy, reporting procedures, etc.
Correction: Employee health, reporting procedures reviewed in detail with PIC.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation*
Observation: Uncovered food items observed inside of refrigeration units.
Correction: Provide protective covering as to prevent contamination.
- Critical: Cooling* (corrected on site)
Observation: Large pan of beans observed improperly cooling inside of walk in --> Internal food temperature of 135F. PIC advised beans prepared 30 minutes prior.
Correction: Implement proper cooling techniques as explained to PIC in detail. Beans are to be placed into shallow pans followed by an ice water bath. Internal temp to be monitored to ensure that 70F is attained within 2 hours and 41F is attained within 4 hours.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: No date labeling observed.
Correction: Implement date labeling procedure for all RTE foods. Process explained in detail to PIC.
- Handwashing Signage/Handwashing Facilities
Observation: Handwashing signage required at kitchen handsink.
Correction: Provide handwashing signage as required.
|
07/17/2013 | Risk Factor | |
Restaurant representatives - add corrected or new information about La Parrilla Mexican Grill, 3575 Bridge Rd. 32-34, Suffolk, VA 23435 »