Little Mexico Mexican Grill, 722 Commonwealth Dr., Ne, Norton, VA 24273 - Full Service Restaurant inspection findings and violations

Business Info

Restaurant: Little Mexico Mexican Grill
Address: 722 Commonwealth Dr., Ne, Norton, VA 24273
Type: Full Service Restaurant
Phone: 276 325-0793
Total inspections: 9
Last inspection: 03/03/2016

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Inspection findings	Inspection date	Type
All items corrected. No violation noted during this evaluation.	03/03/2016	Follow-up
Hobart dishwasher serviced by establishment's maintenance contractor on 12-4-15. All 3 product dispensers now working. No violation noted during this evaluation.	12/08/2015	Follow-up
No other violations observed. Follow up inspection to be done on Monday or Tuesday of next week. Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness* (corrected on site) Observation: Because the chlorine dispenser in the Hobart dishwasher is not working, your dishes and utensils are not being sanitized. Chlorine concentration was 0 parts per million (ppm). Correction: Set up a sanitizing solution of 50 ppm in one of your 3 compartment sink basins. Use your test strips to check the chlorine concentration. The dishes and utensils must remain in the sanitizing solution for at least 7 seconds. Critical: Equipment and Utensils - Hot Water and Chemical Sanitizing* Observation: Due to improper operation of the low temperature chemical sanitizing mechanical warewashing machine, equipment food-contact surfaces and utensils are not sanitized after cleaning. Observed that the end of the chlorine dispensing hose was stuck in a gallon jug of bleach. Correction: Repair the unit to restore chemical sanitization. Use the proper dispensing container for the sanitizer. Verify the level of sanitizer and continually monitor by the use of test strips/kit.	12/02/2015	Risk Factor
No risk factor violations observed. Good handwashing practices observed. Excellent cooling of cooked prepared foods. Chicken was being cooled in a stainless steel container placed in an ice bath. Temperature of product was 82 after 30 minutes. No violation noted during this evaluation.	08/05/2015	Risk Factor
No violation noted during this evaluation.	07/29/2015	Complaint
Dishwasher sanitizer now working. No violation noted during this evaluation.	04/08/2015	Follow-up
No other violations observed. Observed good handwashing and glove use practices. Follow up to be done on the automatic dishwasher to check concentration of the chlorine sanitizer on or around Wednesday of this week. Both the make table and the Turbo refrigerator now holding at 40 degrees. Facility now has chlorine test strips and a small diameter food probe. Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) Observation: Guacamole, sour cream, sliced tomatoes in the cold holding make table refrigerator holding at improper temperatures. Milk, juice in the Serv Ware refrigerator holding at improper temperatures. Correction: Both units were adjusted by the manager during my inspection. Both units holding had dropped to 40 degrees in about 30 to 40 minutes. Critical: Equipment and Utensils - Before Use After Cleaning* (repeated violation) Observation: The food-contact surfaces of the following equipment were not being properly sanitized: Items in the dishwasher. Test strips used by both myself and manager Mr. Onate indicated a bleach concentration of about 25 parts per million (ppm). The requirement for proper sanitizing of dishes and utensils is 50 parts per million. 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. Have the bleach sanitizer adjusted so that it dispenses at 50 ppm chlorine bleach.	04/06/2015	Routine
Two containers of beans did not cool properly due to them being stacked. Recommend to place containers of cooling food directly on the wire rack in the walk-in and twist the lid to leave them partially uncovered. All foods that were on the wire rack in the walk in where at the correct temperature. Recommend getting ice paddles from food supplier to help cool beans and other thick food items. Dishwashing machine needed its bleach replaced, once this was done, it worked properly. Need chlorine test strips. Need small diameter probe for thin meats. Beef on the steam table was not to temperature due to its depth in the pan. This was reheated on the stove. Always reheat to 165°F on the stove before placing in on the steam table. Prep cooler was holding food slightly warmer than required, by 2°F. The unit was adjusted. Discussed time of replacement for the items. Facility in great shape. Critical: Cooling* (corrected on site) Observation: Beans that were prepared yesterday were still above 50°F. Correction: These were discarded by the person in charge and cooling procedures were evaulated and changed. Temperature - Food Temperature Measuring Devices - Provided Observation: The Person in Charge could not produce an appropriate food temperature measuring device to verify cooking temperatures of thin foods such as meat patties or fish filets. Correction: A temperature measuring device with a suitable small-diameter probe that is designed to measure the temperature of thin masses shall be provided and readily accessible to accurately measure the temperature in thin foods such as meat patties and fish filets. 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 @SANITIZING AGENT@ 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 and Utensils - Before Use After Cleaning* (corrected on site) Observation: The food-contact surfaces of the following equipment were not observed sanitized: items in dishwasher. 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.	01/06/2015	Routine
Facility almost ready for operation. Some baseboard still needs to be installed on the floor wall junctures. Trash can with a lid needed for the women's rest-room. Spray hose at three compartment sink needs a wall mount to hang it above the flood rim of the sinks. All refrigeration units must be able to maintain food at 41°F or lower. The ambient temperature should be 35°F to 38°F. Contact Health department when above items are completed. Then the permit can be issued. No violation noted during this evaluation.	12/17/2014	Pre-Opening

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