| No violation noted during this evaluation. | 01/06/2016 | Follow-up | |
- Person in Charge (repeated violation)
Observation: Only managers with servesafe are current in food saety. All other employees within the facility have expired food handler cards.
Correction: Immediately ensure that all employees within the facility obtain current food handlers cards.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Containers of salsa and white sauce were observed on a tray uncovered.
Correction: Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: All food items in the top of the prep unit were cold holding at improper temperatures. (chicken 51, quacomole 48, diced tomatoes 47, beef 53) Items had been placed three hours prior to inspection and all items were relocated to walkin and fresh brought up.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Ventilation Hood Systems - Filters
Observation: Grease hood filters were observed with an accumulation of grease and debris.
Correction: Clean the filters as often as necessary to prevent accumulation of grease. This cleaning is in addition to the professional cleaning that is performed.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the prep unit or in the cold holding drawers under the grill.
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.
- Good Repair and Calibration of Thermometers
Observation: Observed food thermometer is not calibrated to ensure accuracy. Cold holding drawers under the cook top was noted as reading 49 degrees and all food items were holding at or below 40 degrees.
Correction: Calibrate food thermometer according to manufacturer's specification as necessary to ensure accuracy
- Handwashing - Using a Handwashing Lavatory (corrected on site)
Observation: The handwashing facility located at the front prep table is blocked, preventing access by employees for easy handwashing.
Correction: Access to the handwashing facility identified above is to be available during all hours of operation. Remove all items preventing its use.
|
12/22/2015 | Routine | |
- Person in Charge (repeated violation)
Observation: Not all food employees have current food handlers cards.
Correction: Establish a barrier to food contamination by Informing employees, delivery and maintenance persons and pesticide applicators to comply with this Regulation when entering areas of the food establishment where food and food contact items are exposed. Individuals present in areas of a food establishment where food and food contact items are exposed presents a potential contamination risk. This is a City code with potential of a Class I misdemeanor attached to it. Please have all cards corrected within 15 days of this inspection, or facility may possibly be reported to the city of Suffolk for non-compliance.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose
Observation: The handwash station at next to the prep table is being used to clean equipment and utensils.
Correction: The handwash facility identified above is to be used for washing hands only
- Handwashing - Using a Handwashing Lavatory - No Other Purpose
Observation: The handwash station next to the prep table is being used as a dump station.
Correction: The handwash facility identified above is to be used for washing hands only
- Hand Drying Provision (corrected on site) (repeated violation)
Observation: No disposable towels were provided at either hand washing lavatory.
Correction: Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
|
04/17/2015 | Routine | |
- Person in Charge (repeated violation)
Observation: PERSONNEL entering the food preparation, food storage, and/or warewashing areas are not in compliance with this Regulation. Food handlers cards not current for all personnel.
Correction: Establish a barrier to food contamination by Informing employees, delivery and maintenance persons and pesticide applicators to comply with this Regulation when entering areas of the food establishment where food and food contact items are exposed. Individuals present in areas of a food establishment where food and food contact items are exposed presents a potential contamination risk. Improvement has been made, several persons have gotten cards. Still working on remainder.
- Critical: Hands - When to Wash* (corrected on site)
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: Hands - Preventing Contamination from Hands* (corrected on site)
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.
|
02/25/2015 | Complaint | |
No violations observed. Good glove use observed.
Clean Facility.
Very Organized.
- Person in Charge
Observation: Many personnel working at the facility with expired food handlers cards.
Correction: City of Suffolk requires all food employees to obtain and maintain a food handlers card. Please ensure all employees have current cards within 30 days.
|
12/19/2014 | Routine | |
Scoops with handles required.
Employees require current Suffolk health cards. Obtain cards within 30 days.
Personal items observed stored with dry goods. Relocate to areas designated for employee belongings away from food storage, food prep, food contact areas. CORRECTED.
- Food Storage Containers - Identified with Common Name of Food
Observation: Unlabeled containers observed.
Correction: Provide English common name on exterior of containers as to contents.
- Equipment and Utensils - Multiuse, Characteristics (corrected on site)
Observation: Cardboard used to line shelf with cups.
Correction: Remove cardboard.
- Sanitizing Solutions, Testing Devices
Observation: Sanitizer test kit required.
Correction: Provide and maintain test kit to ensure that safe and effective levels of sanitizer are achieved.
- Handwashing Cleanser - Availability
Observation: Soap required at handsink.
Correction: Provide and maintain soap at handsink.
- Hand Drying Provision
Observation: Disposable towels required at handsink.
Correction: Provide and maintain disposable towels at handsink to encourage good handwashing among staff.
- Handwashing Signage/Handwashing Facilities
Observation: Handwashing signage required at handsink.
Correction: Provide handwashing signage at handsink.
|
04/25/2014 | Routine | |
Employees require current Suffolk health cards. Ensure cards are obtained within 30 days of inspection.
EMployee health policy reviewed and in place. Reportable illnesses also reviewed.
No date labeling observed. Process reviewed with PIC.
Good thawing observed inside of reach-in.
Unlabeled food containers observed. Provide English common name on exterior of containers as to contents.
Spoons improperly stored mouth pieces up. Store inverted to prevent contamination.
Prep unit ----> 51F. Unit manually turned down. PIC advised that unit has a propensity to freeze so unit was dialed back approximately two hours ago. Unit to be monitored to ensure 41F is attained within two more hours.
Chlorine used as sanitizer. No test kit provided. Provide test kit to ensure that adequate sanitizing levels of 50ppm-100ppm of Cl is attained.
All information reviewed with PIC.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Bleach, gasoline, random chemicals stored with buckets of salad dressing, blender.
Correction: Store chemicals away from food and food contact items.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: Date labeling not observed.
Correction: Provide proper date labeling to ensure that RTE food is either used or discarded within seven days.
- Critical: Toxics - Identifying Toxic Containers* (corrected on site) (repeated violation)
Observation: Unlabeled chemical bottle observed.
Correction: Provide English common name on exterior of container as to contents.
|
08/28/2013 | Risk Factor | |
Frozen steak observed improperly thawing at room temperature. Steak placed inside of walk in and proper thawing techniques discussed/reviewed.
No tongs provided for lemon wedges. CORRECTED
Unlabeled food containers observed. Provide English common name as to contents.
Plastic 'thank you' bags improperly used for food storage. Use food grade approved containers/bags only. CORRECTED
Spoons improperly stored with mouthpiece up. Proper storage to prevent hand contact with mouth portion explained.
Cardboard used to line shelving in dry storage area. CORRECTED
Hose bibb required at mop sink.
Date labeling: PIC advised that kitchen staff make only enough food to be used in less than or equal to two days.
Correct all above issues within 30 days.
All information reviewed with PIC.
- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: Observed employee scoop cooked rice with plate allowing hands to make contact with rice.
Correction: Scoop must have handle to minimize hand contact with food.
- Critical: Toxics - Identifying Toxic Containers* (corrected on site)
Observation: Chemical spray bottle observed without a label.
Correction: Label spray bottles with contents or discard.
|
01/11/2013 | Risk Factor | |
Restaurant representatives - add corrected or new information about La Parrilla Mexican Grill, 7386 N Harbour Towne Pkwy. 9, Suffolk, VA 23435 »