Relocate churro fryer to an area under hood system. Kitchen is very clean.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site) (repeated violation)
Observation: Raw foods of animal origin stored over ready-to-eat (RTE) food in the refrigeration unit. Raw chicken stored over carnitas in walk in.
Correction: Separate raw foods of animal origin during storage, preparation, holding, and display from raw RTE food including foods such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
- Critical: Cooling* (corrected on site)
Observation: Cooked beans noted not being adequately cooled to prevent the growth of harmful bacteria. Pot of beans found on counter at 123 F.
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. An ice bath was set up for beans. Be sure to stir this during the cooling phase.
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10/19/2015 | Risk Factor | |
We discussed cooling soups. Soups are bagged and frozen. They are used within 2 days after thawing in walk in. We also discussed preparation of carnitas. It is recommended to prepare smaller amounts of this food so it does not take very long to cool. The walk in freezer is not operating at this time. Two homestyle freezers were brought in to replace walk in. This is another reason to cook smaller quantities of food. Persons unnecessary to the food establishment operation are not allowed in the food preparation, food storage, or warewashing areas. Be careful with small children in kitchen, they do not understand food safety and this could result in food contamination issues. Permit may be issued.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Different types of raw animal foods stored in such a manner that may cause cross contamination. Raw chicken stored above cooked pork in reach in. Raw seafood stored above cut peppers in reach in.
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. Store raw meats and seafood below vegetables or cooked food. PIC correctedl
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Rice hot holding at improper temperatures. (130 F)
Correction: Rice was turned up. Reheat to 165.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: Hot dogs, open ham package and cooked rellenos not datemarked.
Correction: PIC placed proper date on these foods.
- Warewashing Machines, Sanitizer Level Indicator
Observation: The warewashing machine is not equipped with a device to warn of low sanitizer level.
Correction: Alter or replace the warewashing machine so that an audible or visual warning is given when more chemical sanitizer needs to be added.
- Plumbing System Maintained in Good Repair
Observation: Leak under 3-c sink and from Pepsi machine.
Correction: Repair plumbing issues.
- Floor and Wall Junctures, Coved, and Enclosed or Sealed
Observation: Coving missing up front under window.
Correction: Reinstall coving.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Wall along cookline by single stove top is dirty.
Correction: Clean.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Containers of cleaners are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. Oven cleaner found on food shelf. Acetone found on food shelf.
Correction: Containers of cleaners must be located in an area that is not above food, equipment, utensils, linens or single service items.
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06/17/2015 | Routine | |
Too many critical violations today. Owner to train all workers about food safety. It appears soups are being stored in zip lock bags.
Soup must be cooled before placing in bags and cannot be stored in refrigerator for more than 48 hours. Be sure your soups are being cooled quickly. I will drop off information to help workers understand what is expected of them. Do not place towels on tortillas, use food grade material. Do not place rice in a "carry out" bag. Place in a food grade bag. Next inspection will be a routine inspection for permit renewal.
- Critical: Hands - Preventing Contamination from Hands*
Observation: Observed worker handle avocado with bare hands.
Correction: Gloves or utensils are to be used for ready to eat foods.
- Critical: Cooling* (corrected on site)
Observation: Mexican rice was being cooled on counter. It was 124 F. Steps were not taken to quickly cool this food.
Correction: PIC divided rice into two pans and placed uncovered in walk in. Ensure workers know how to cool all of the foods that are cooked.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Atole de maiz found at 118 F on steam table
Correction: Steam table was turned up. Maintain 135 F at all times during service.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: The prepared ready-to-eat (RTE) desserts 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.
- Responsibilities of Owner or Proprietor
Observation: Absence of no-smoking signs or international no-smoking signs in non-smoking area.
Correction: Post of no-smoking signs or international no-smoking signs in non-smoking area. These can be found online at www.vdh.virginia.gov/breatheeasy
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils*
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: slicer
Correction: Clean and sanitize these surfaces for food contact.
- Hand Drying Provision
Observation: No disposable towels were provided at the hand washing lavatory in the front.
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
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site)
Observation: Working containers of oven cleaner is 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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03/19/2015 | Risk Factor | |
Dishmachine is sanitizing at 50 ppm. Test daily. I observed tamales on hot line with a lid to keep hot. Remember do not use linen to cover food.
- Critical: Shellfish - Shellstock - Maintaining Identification* (repeated violation)
Observation: The tags for the mussels are not available or are discarded immediately after the container is empty.
Correction: Maintain the identity of the source of shellstock that are sold or served by retaining the shellstock tags or labels for 90 calendar days from the date the container is emptied.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (repeated violation)
Observation: The prepared ready-to-eat (RTE)red beans, desserts in the 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.
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12/12/2014 | Follow-up | |
Post a NO SMOKING sign. Do not use linen to cover food. Walk in floor is in poor repair. Provide alarm for detergent and sanitizer for dishmachine.
- Critical: Shellfish - Shellstock - Maintaining Identification*
Observation: The tags for the mussels are not available or are discarded immediately after the container is empty.
Correction: Maintain the identity of the source of shellstock that are sold or served by retaining the shellstock tags or labels for 90 calendar days from the date the container is emptied.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Raw foods of animal origin stored over ready-to-eat (RTE) food in the refrigeration unit.
Correction: Separate raw foods of animal origin during storage, preparation, holding, and display from raw RTE food including foods such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Tamales found at 95-105 F.
Correction: Keep hot or cool quickly. PIC decided to cool. Proper cooling was discussed.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Horchatta found on counter.
Correction: Keep cold at 41 or below. PIC placed in refrigerator.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: The prepared ready-to-eat (RTE)red beans, desserts in the 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.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: Dishmachine was not sanitizing,
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. PIC called service tech. 3-c sink is to be used until it is serviced.
- Handwashing Cleanser - Availability (corrected on site)
Observation: Soap was not provided at the hand washing lavatory in the back.
Correction: Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site)
Observation: Working containers of degreaser is 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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12/08/2014 | Risk Factor | |
Notes: If shrimp and fish in ceviche is not cooked (heat treated) prior to service, a consumer advisory must be added to the menu and a letter from the supplier stating that the product has been frozen to meet parasite destruction requirements must be supplied.
Manager's food certification has expired but he is planning on taking a class with some of the kitchen staff as well.
Follow-up to check on prep unit and ceviche (menu and letter).
Permit issued.
- Food Storage Containers - Identified with Common Name of Food
Observation: Bulk food bins not labeled.
Correction: Label bulk bins.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Observed food in the prep unit above 41F: pork 46F, hot dog 47F.
Correction: Unit was serviced. Maintain product at <41F. Keep lids shut when not in use. Monitor temperatures daily.
- Toilet Rooms - Enclosed
Observation: Women's restroom door does not self close.
Correction: Install self closer on restroom door.
- Lighting, Intensity
Observation: Overhead light at back area by walk in cooler/freezer is not working.
Correction: Repair overhead lights.
- Physical Facilities in Good Repair
Observation: Stained/sagging ceiling tiles in back area by walk in cooler/freezer.
Correction: Repair/replace tiles.
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07/23/2014 | Routine | |
All items except gasket repair completed. 30 day permit issued - expires 7/24/14. Ok to open.
No violation noted during this evaluation. | 06/26/2014 | Pre-Opening | |
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