Non critical violations must be corrected in 30 days. PIC was given information about the next Servsafe class in Colonial Heights.
- Food Storage Containers - Identified with Common Name of Food
Observation: Unlabeled food containers. Observed container of cinnamon sugar without label next to the small taco bowls.
Correction: Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: Dispensing utensils improperly stored between uses. Steak knife and soup spoon used to dispense desserts were observed laying on top of the frozen dessert in side the chest freezer.
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 - Miscellaneous Sources of Contamination (corrected on site)
Observation: The small taco bowls covered with sugar used for desserts, were observed in a container that was not covered tightly with foil.
Correction: Protect food from miscellaneous sources of contamination.
- Food - Other Forms of Identification
Observation: Manufacturer's dating information is missing on the packaging of the #10 can of jalapenos stored at the bottom of the can dispenser.
Correction: Food establishment or manufacturer's dating information on foods may not be concealed or altered.
- Equipment - Cutting Surfaces
Observation: The cutting board used at the bar 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.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the motor of the soda dispensing at the bar, has accumulations of grime and debris.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Floor underneath the counter inside the bar noted in need of cleaning.
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
- Pests - Controlling Pests* (repeated violation)
Observation: Harborage conditions exist. Observed fruit flies by the drain located in the service counter- underneath the tap beer dispenser( covered with a perforated metal) was full of beer.
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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03/31/2016 | Routine | |
No violations noted. Kitchen manager 's Servsafe certificate is expired, advised him to join Health Department for the next Servsafe Spanish class March 2016.
No violation noted during this evaluation. | 12/30/2015 | Routine | |
Manager on duty will be attending next ServSave class in October 2015. OPerator will send( back of the house) employees to the two hour class on sanitation given at the Chesterfield Health Department to reinforce their in house training program on food safety.
- Pests - Controlling Pests*
Observation: Fruit flies in the bar area around the three compartment sink due to ponding of water in the floor.
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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08/05/2015 | Routine | |
- Handwashing - Using a Handwashing Lavatory - No Other Purpose
Observation: The handwash station at the bar is being used for purposes other than washing hands. Utensils observed in basin.
Correction: The handwash facility identified above is to be used for washing hands only
- Plumbing System Maintained in Good Repair
Observation: Hand sink in back kitchen prep area is in poor repair.
Correction: Repair and maintain all plumbing components ans fixtures.
- Refuse Outside Receptacles
Observation: The refuse container located outside the establishment has a broken and partiallly missing cover.
Correction: Replace the missing cover of the outside refuse container with one that is a tight fit.
- Refuse - Covering Receptacles
Observation: Dumpster or outside refuse container was open or uncovered.
Correction: Cover all waste containers when not in continuous use.
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02/09/2015 | Routine | |
NOTES:
* Disclosure & Footnote needed for adequate consumer advisory in all menus offering undercooked temperature-control for safety foods (shrimp, beef, & eggs).
* All critical violations shall be corrected within 10 days and no later than the time of the next inspection.
* All non-critical violations shall be corrected within 30 days and no later than the time of the next inspection.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods (repeated violation)
Observation: A review of the new dinner menus with the foodservice operator indicates that there is no consumer advisory for the huevos rancheros, carne asada, steaks, and shrimp that may be served raw and/or undercooked
Correction: If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish is served or sold raw or undercooked the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means.
- 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 Chlorine sanitizer test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Private Homes and Living or Sleeping Quarters - Use Prohibition (corrected on site)
Observation: Living/sleeping quarters directly opening into area designed for conducting food establishment operations. Employee observed sleeping in dry stroage area room floor at the time of inspection.
Correction: RELOCATED AT THE TIME OF INSPECTION. Living or sleeping quarters must be separated from areas used for conducting food establishment operations to preclude potential contamination of food and food-contact surfaces from poisonous or toxic materials, dust or debris, the presence of improperly designed facilities and equipment, and the traffic of unauthorized and/or unnecessary person or pets.
- Handwashing Signage/Handwashing Facilities (corrected on site) (repeated violation)
Observation: No hand-washing signage informing employees to wash hands was located at the bar hand-washing sinks.
Correction: Hand-washing sinks shall be accompanied with adequate signage informing employees to wash hands.
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10/27/2014 | Routine | |
NOTES:
* Violations corrected at the time of inspection.
* Observed a very clean establishment and very effective cooling methods using ice baths.
- Critical: Reheating for Hot Holding* (corrected on site)
Observation: Cheese Sauce(milk) observed being reheated in the steam-table at 124 degrees at the time of inspection.
Correction: RAPIDLY REHEATED TO 165 DEGREES. Ensure potentially hazardous foods intended for hot-holding are rapidly reheated to 165 degrees prior to being maintained at or above 135 degrees for hot-holding.
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site)
Observation: Working containers of OVEN DEGREASER are not properly labeled.
Correction: LABELED AT TIME OF INSPECTION. 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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07/21/2014 | Routine | |
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: The prepared ready-to-eat (RTE) foods in the refrigeration unit are not properly dated for disposition. System is not consistent or valid. Dates inscribed vary randomly between date of prep and date of discard.
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: Food - Consumption of Raw or Undercooked Animal Foods (repeated violation)
Observation: A review of the menu with the foodservice operator indicates that there is no consumer advisory for the eggs on huevos rancheros that may be served raw and/or undercooked. Manager states that corrected menus are in progress.
Correction: If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish is served or sold raw or undercooked the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means.
- Handwashing Signage/Handwashing Facilities
Observation: A sign or poster that notifies food employees to wash their hands is not provided at bar hand wash sink.l
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
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03/31/2014 | Routine | |
1. Clean and orderly facilities
2. Good, safe food handling practices observed
- Cloths - Wiping Cloths - Use Limitation (corrected on site)
Observation: Wiping cloths improperly stored between use No detectable chlorine in wiping bucket.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods (repeated violation)
Observation: A review of the menu with the foodservice operator indicates that there is no consumer advisory for the Huevos Rancheros that may be served raw and/or undercooked
Correction: If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish is served or sold raw or undercooked the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means.
- Backflow Prevention Device, Design Standard (corrected on site)
Observation: Hose attached to faucet of mop sink extends below flood rim, creating backflow hazard by negating the air gap.
Correction: Keep hose end above flood rim of curbed drain
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12/30/2013 | Routine | |
Additional Food Temperatures:
Raw Chicken, Scallops, Shrimp, Beef - 39-40, Milk-36, Raw Shell Eggs-38, Cooked Chicken- 38.
NOTES:
* Critical violations must be corrected within 10 days.
* Non-critical violations must be corrected within 30 days.
* Form 1-B given to PIC.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods
Observation: A review of the menu with the foodservice operator indicates that there is no consumer advisory for the Huevos Rancheros that may be served raw and/or undercooked
Correction: If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish is served or sold raw or undercooked the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means.
- Equipment and Utensils, Air-Drying Required
Observation: Dishware 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.
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09/25/2013 | Routine | |
Additional Food Temperatures:
White Salsa(CH)- 38, Raw Chicken, Egg, Beef, Scallops, Pork, & Shrimp(CH)- 38-40
NOTES:
* Maintenance provider called to come service WIC at time of inspection.
* Call Chesterfield Health Department at (804)748-1694 once WIC has been serviced.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Refried beans & shredded chicken 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 - Good Repair and Proper Adjustment
Observation: Walk-in cooler was observed in a state of disrepair and damaged.
Correction: Repair the walk-in cooler 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 walk-in cooler, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
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05/30/2013 | Routine | |
NOTES:
* Violation corrected at the time of inspection.
* Verified employee health policy, sanitizer concentration, test kit, and food thermometer.
- Critical: Hands and Arms Cleaning Procedure* (corrected on site)
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.
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01/24/2013 | Routine | |
All critical violations must be corrected immediately. Non-critical violations must be corrected within 30 (thirty) days.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: The prepared ready-to-eat (RTE) cooked chicken, steamed vegetables, sliced tomatoes and other items 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.
- 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 quaternary ammonium test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Equipment and Utensils, Air-Drying Required
Observation: Clean metal pans and containers 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.
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01/04/2011 | Routine | |
Non-critical violations must be corrected within 30 (thirty) days.
- Cooling Methods (corrected on site)
Observation: Four buckets with cheese sauce were found in walk-in cooler at 111F.
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.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: Several shelves in dry storage area are covered with cardboard.
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
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09/28/2010 | Routine | |
Restaurant representatives - add corrected or new information about Mexico Restaurant, 12031 Southshore Pointe Dr., Midlothian, VA 23112 »