PIC has been working for a week in the facility. PIC answered correctly questions about cross-contamination, safe cold holding and hot holding and cooking temperatures. The only cooling process that take place are for the enchilada sauce(cooked with fresh onions) and burrito sauce. PIC explained how to use ice bath to properly cool these two sauces and the temperatures parameters that are required.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods
Observation: The raw and/or undercooked foods provided on the menu board, table tent or brochure do not provide a disclosure statement.These include steak ranchero and steak a la Tampiquetia. These items are missing an asterisk. Also, the disclosure statement(found in the first page of the menu) is missing an asterisk.
Correction: The Consumer Advisory shall include a disclosure statement that includes a description of the animal-derived foods and identification of the animal-derived foods by astericking (*) them to a footnote that states that the items are served raw or undercooked, or contain raw or undercooked ingredients.
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01/19/2016 | Routine | |
Mr. Cordon needs to take Servsafe course. Good cooling methods, leftover foods had from previous day had temperature below 41 at the moment of inspection.
No violation noted during this evaluation. | 08/25/2015 | Routine | |
All violations have been corrected at this time.
No violation noted during this evaluation. | 04/21/2015 | Follow-up | |
The operator provided a metal probe thermometer, chlorine and quat. test strips at this time.
- 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 (the FDA Form 1B was issued and discussed with the manager)
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: Food - Potentially Hazardous Food - Cold Holding*
Observation: Raw chicken, chorizo, cut tomatoes, raw beef, shredded cheese, guacamole and pico in the cookline maketable unit were cold holding at improper temperatures. The operator rapidly cooled and refrigerated the TCS food products held < 4 hours and discarded those TCS food products > 4 hours)
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the chest floor and sandwich maketable unit.
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.
- Equipment - Good Repair and Proper Adjustment
Observation: THe cookline sandwich maketable unit was observed with elevated TCS food product temperatures. The operator adjusted the thermostat for the unit.
Correction: Repair the sandwich maketable unit 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 sandwich maketble unit, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Critical: Equipment and Utensils - Before Use After Cleaning*
Observation: The chemical dishmachine tested at 0 ppm chlorine during today's inspection. The manager called for servicing/repair at this time.
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.
- Critical: Backflow Prevention Device, When Required*
Observation: Backflow or backsiphonage prevention device not available on threaded faucet as required by law (a hose was attached, with a sprayer nozzle, at the threaded hose bibb at the mop sink)
Correction: Provide a backflow or backsiphonage prevention device on all threaded faucets.
- Toilet Room Receptacle Covered
Observation: There is no cover to the feminine napkin refuse container in the ladies room stall.
Correction: Provide a cover to the feminine napkin refuse container in the ladies room stall.
- Light Bulbs Protective Shielding
Observation: Light bulb throughout the kitchen area and under the hood system were not shielded, coated, or otherwise shatter-resistant.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
- Physical Facilities in Good Repair
Observation: Broken wall tiles noted by the kitchen handsink.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Critical: Toxics - Presence and Use Restriction
Observation: Unnecessary poisonous or toxic materials found in the food establishment (A large spray container of Home Defense insecticide spray was observed stored with Bleach bottles adjacent tot he line chest freezer).
Correction: Remove unnecessary poisonous or toxic materials.
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04/09/2015 | Routine | |
Notes:
- If would like to keep salsa in the room temperature use time as a public health control, 4 hours sell or discard rule.
- All Windex spray bottles must be re-labeled with the name of chemical stored in it. Violation must be corrected within 10 days.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Individually portioned salsa cold holding at improper temperatures.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Handwashing - Using a Handwashing Lavatory (repeated violation)
Observation: The handwashing facility located in the kitchen is blocked with mop buckets, 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 the mop buckets preventing its use.
- Critical: Toxics - Common Name/working Containers of Toxics*
Observation: Working containers of Windex containing different color chemicals are 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.
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10/15/2014 | Routine | |
Notes:
Small salsa refrigerator is not in service anymore, salsa and white sauce are kept on ice. Both items found at proper cold holding temperatures.
- Physical Facilities in Good Repair (repeated violation)
Observation: The light switch in the men's restroom is not maintained in good repair
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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07/22/2014 | Follow-up | |
Notes:
The salsa small refrigeration unit is not supporting proper cold holding temperatures, Suggested to store salsa on ice (add ice/change ice constantly) or replace existing unit with commercial refrigerator.
Appropriate cooling methods observed during inspection. All food prepped last night found properly cooled. Great job!!!
The follow-up inspection will occur on/about July 18, 2014.
- Ice Used as Exterior Coolant - Prohibited as Ingredient (corrected on site)
Observation: Ice used as a medium for cooling the exterior surfaces of food is also for drink ice or used as food.
Correction: Cease use of ice used as a cooling medium for food. Ice that has been in contact with unsanitized surfaces or raw animal foods may contain pathogens and other contaminants.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Portioned salsa and white sauce cold holding at improper temperatures in the small front reach-in cooler.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Equipment - Good Repair and Proper Adjustment
Observation: Small salsa cooler is not supporting cold holding temperature at 41 F or less.
Correction: Replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Handwashing - Using a Handwashing Lavatory (corrected on site)
Observation: The handwashing facility located in the kitchen 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 the mop buckets preventing its use.
- Plumbing System Maintained in Good Repair
Observation: The sink basin at the kitchen hand sink is slow to drain.
Correction: Plumbing systems and components shall be maintained in good repair.
- Plumbing System Maintained in Good Repair
Observation: Plumbing connections under the food prep sink sink are leaking.
Correction: Plumbing systems and components shall be maintained in good repair.
- Physical Facilities in Good Repair
Observation: The light switch in the men's restroom is not maintained in good repair
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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07/11/2014 | Routine | |
Non-critical violation must be corrected within 30 days.
Notes:
Proper cooling temperatures observed during re-inspection. Chef gave proper responses when questioned about cooling methods and timing.
Facility clean and organized.
- Indoor Areas - Surface Characteristics (repeated violation)
Observation: The indoor floor tiles located in the kitchen are broken or missing and does not meet the standard of: 1. smooth, durable and easily cleanable 2. nonabsorbent
Correction: Refinish or replace the floor material at the area designated so it is: 1. smooth, durable and easily cleanable 2. nonabsorbent
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04/15/2014 | Follow-up | |
The follow-up inspection will be conducted on April 14, 2014.
Notes:
Sanitizing solution in the both wiping cloth buckets found at slightly stronger concentration than required, use test kit to ensure proper concentration of bleach at 50 - 100 ppm.
Small front salsa unit must be adjusted to 41 F or less or salsa must be stored on ice.
Discussed proper cooling methods for thick foods like cheese sauce. Ice water bath is the best method to cool foods like cheese sauce, refried beans, etc.
- Critical: Hands and Arms Cleaning Procedure*
Observation: Improper handwashing procedures observed.
Correction: Ensure all food employees clean their hands and exposed portions of their arms with a cleaning compound in a lavatory by vigorously rubbing together the surfaces of their lathered hands and warms for at least 20 seconds and thoroughly rinsing with clean water.
- Hands - Where to Wash
Observation: A food employee was observed cleaning their hands in a food preparation sink.
Correction: Instruct food employees to clean their hands in a handwashing lavatory. Food employees may not clean their hands in a sink used for food preparation or utensil washing.
- Critical: Cooling*
Observation: Cheese sauce cooked the day before 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.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Salsa in the small salsa refrigerator cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Equipment - Fixed Equipment, Spacing or Sealing
Observation: The hand sink faucet in the bar area is not sealed to the sink
Correction: Seal the faucet to the hand sink since it is exposed to spillage or seepage.
- Equipment and Utensils - Good Repair and Calibration
Observation: The thermometer inside kitchen make-up table is not accurate in the range of use.
Correction: Repair, replace, and/or maintain the calibration of gauges for accuracy and function in the intended range of use.
- Equipment and Utensils - Good Repair and Calibration
Observation: Paper towel dispenser in the kitchen was observed in condition preventing effective maintenance and easy use
Correction: Discard, replace or repair the paper towel dispenser to provide proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter.
- Critical: Plumbing System Maintained in Good Repair
Observation: Plumbing connections under the 3 VAT and Prep sink are leaking.
Correction: Plumbing systems and components shall be maintained in good repair.
- Indoor Areas - Surface Characteristics
Observation: The indoor floor tiles located in the kitchen are broken or missing and does not meet the standard of: 1. smooth, durable and easily cleanable 2. nonabsorbent
Correction: Refinish or replace the floor material at the area designated so it is: 1. smooth, durable and easily cleanable 2. nonabsorbent
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04/07/2014 | Routine | |
Notes:
Detergent with bleach is not a sanitizer! Purchase bleach and mix it with water at proper (50 - 100 ppm) concentration for sanitizing food contact surfaces.
Facility is clean and well organized.
- Cloths - Wiping Cloths - Use Limitation (corrected on site)
Observation: Wiping cloths improperly stored between use.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
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01/02/2014 | Routine | |
Notes:
Walk-in cooler found at 40 F internal temperature, all potentially hazardous food items cold holding at 43 - 46 F . Recommended to use proper cooling methods and portion large quantities of the food.
Hand washing sink is out of order at the time of inspection, hands are washed in the prep sink. Hand sink must be repaired immediately! hands must be washed in hand sink only!!!
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: All PHFs in the walk-in cooler cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Equipment - Fixed Equipment, Spacing or Sealing (repeated violation)
Observation: The food prep sink is not sealed to wall.
Correction: Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Make-up table is missing a lid.
Correction: Repair make-up table 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, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Critical: Plumbing System Maintained in Good Repair (repeated violation)
Observation: Plumbing connections under the kitchen hand sink are leaking.
Correction: Plumbing systems and components shall be maintained in good repair.
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10/10/2013 | Follow-up | |
The follow-up inspection will occur on October 10, 2013.
Notes:
discussed proper cooling methods and food handling with PIC and cook. Make-up table is loosing temperature possibly because of missing lid, metal sheet pans are in use instead.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: All PHFs in top portion of make-up table and in the walk-in cooler cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Equipment - Fixed Equipment, Spacing or Sealing
Observation: The food prep sink is not sealed to wall.
Correction: Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
- Equipment - Good Repair and Proper Adjustment
Observation: Make-up table is missing a lid.
Correction: Repair make-up table 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, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Equipment - Cutting Surfaces (repeated violation)
Observation: The cutting board along the make-up table is 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: Plumbing System Maintained in Good Repair
Observation: Plumbing connections under the kitchen hand sink are leaking.
Correction: Plumbing systems and components shall be maintained in good repair.
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10/03/2013 | Routine | |
Non-critical violations must be corrected within 30 days.
Keep container with dirty wiping cloth outside to prevent bugs breeding. Contact pest control company for treatment.
- Critical: Cooling*
Observation: Carnitas cooked 2 days ago 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.
- Equipment - Cutting Surfaces (repeated violation)
Observation: The cutting board along the sandwich unit is 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.
- Indoor Areas - Surface Characteristics
Observation: A few loose and missing ceiling tiles in the kitchen/preparation area.
Correction: Refinish or replace the indoor ceiling at the area designated so it is: 1. smooth, durable and easily cleanable 2. nonabsorbent
- Pests - Controlling Pests*
Observation: Small size flying bugs in large amount found in the storage room around bucket with dirty wiping towels, also noticed some in kitchen.
Correction: Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
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07/01/2013 | Routine | |
Non-critical violations must be corrected within 30 days.
Recommended to keep salsa in the refrigeration unit and be pulled to order. Sliced tomatoes that stored on ice next to grill must be maintained at 41 F or less, container must be filled in 1/2, do not overload.
Flyer for basic food training handed to manager, recommended to attend for all employees.
Hand washing sink in the bar area must be sealed to the wall.
FDA B1 form must be signed by ALL employees.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Salsa and sliced tomatoes cold holding at improper 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.
- Equipment - Cutting Surfaces
Observation: The cutting board along the make-up table is 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.
- Light Bulbs Protective Shielding
Observation: Light bulbs(ceiling) in the kitchen not shielded, coated, or otherwise shatter-resistant.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
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03/27/2013 | Routine | |
Additional food temperatures: Shredded beef - 152, Shrimp - 38, Sliced tomato - 41.
Items reviewed with operator: when to change gloves, when to wash hands, and how to wash hands. Review these items with all staff immediately.
Food storage order poster in Spanish provided to operator. Review with staff immediately.
Do not store TCS (time control for safety) foods at room temperature. (i.e salsa, white sauce, and sliced tomatoes)
Non-critical violations must be corrected within 30 days.
- Critical: Hands and Arms Cleaning Procedure* (corrected on site)
Observation: Improper handwashing procedures observed. No soap used when washing hands.
Correction: Ensure all food employees clean their hands and exposed portions of their arms with a cleaning compound in a lavatory by vigorously rubbing together the surfaces of their lathered hands and warms for at least 20 seconds and thoroughly rinsing with clean water.
- Critical: Hands - When to Wash* (corrected on site)
Observation: Employees observed changing gloves without hand washing in between.
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: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site) (repeated violation)
Observation: Different types of raw animal foods stored in such a manner that may cause cross contamination. Raw chicken observed above raw beef. Raw beef observed above raw shrimp.
Correction: Separate types of raw animal foods from each other such as beef, fish, lamb pork, and poultry during storage, preparation, holding, and display by the following: (a) Using separate equipment for each type. (b) Arranging each type of food in equipment so that cross contamination of one type with another is prevented. (c) Preparing each type of food at different times or in separate areas.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation*
Observation: Unwrapped or uncovered food in the walk-in cooler and chest freezers.
Correction: Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Chile rellenos hot holding at improper temperatures. Chile rellenos was voluntarily discarded.
Correction: Hot hold potentially hazardous food at 135°F or above to inhibit the growth of harmful bacteria.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Salsa, white sauce, and sliced tomatoes cold holding at improper temperatures. Foods were moved to a refrigerators or to a refrigerator capable of maintaining 41 F or below.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Temperature - Food Temperature Measuring Devices - Provided
Observation: No working food thermometer in the facility.
Correction: Obtain at least one food temperature measuring device so employees can properly monitor the temperature of food items in the establishment.
- Equipment - Good Repair and Proper Adjustment
Observation: Air vents in the small reach-in in the waitstaff area were observed with an ice accumulation, increasing ambient air temperature. Do not store foods in this unit until it has been repaired.
Correction: Repair the small reach-in refrigerator 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 small reach-in refrigerator, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Equipment and Utensils, Air-Drying Required
Observation: Cups 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.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (corrected on site)
Observation: Clean ice bucket were not observed stored in a position to allow air-drying.
Correction: Store ice bucket in a self-draining position that allows air-drying.
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12/11/2012 | Routine | |
Restaurant representatives - add corrected or new information about Los Amigos, 7128 Hull Street Rd Ste 12, North Chesterfield, VA 23235 »