Mi Carreta Mexican Restaurant, 3332 Halifax Road, South Boston, VA 24592 - Full Service Restaurant inspection findings and violations
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Inspection findings | Inspection date | Type |
|---|
| No violation noted during this evaluation. | 09/02/2015 | Risk Factor | |
- Food Storage - Clean and Dry Location (corrected on site)
Observation: Food stored on the floor or food stored less than 6" above the floor.;Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Equipment and Utensils, Air-Drying Required (repeated violation)
Observation: stainless steel container 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.
|
04/30/2015 | Routine | |
- Equipment and Utensils, Air-Drying Required
Observation: @TABLEWARE@ 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.
|
11/12/2014 | Routine | |
- Gloves - Use Limitation (corrected on site)
Observation: Single-use gloves while worn during multi-tasked food preparation.
Correction: Discard gloves when changing tasks and wash hands when changing from raw food to ready-to-eat (RTE) food preparation to prevent cross contamination. Single-use gloves shall be used for only one task such as working with RTE food or with raw animal food and used for no other purpose.
- Critical: Cooling* (corrected on site)
Observation: refried beans 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.
- Cooling Methods
Observation: Food containers for cooling food are arranged so as not allow for maximum heat transfer.
Correction: Arrange the food containers in the refrigeration equipment to provide maximum heat transfer through the container walls. Loosely cover or uncover the food if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food.
- Equipment and Utensils - Multiuse, Characteristics
Observation: The food contact surface of thegrocery bagis not durable, nonabsorbent, easily cleanable, resistant to pitting.
Correction: Repair or replace the grocery bagto permit easy cleaning and prevent the migration of deleterious substances, or transference of colors, odors, or tastes to food.
|
07/17/2014 | Routine | |
| No violation noted during this evaluation. | 01/23/2013 | Routine | |
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