Must provide invoices/supplier information for shellfish, crabs, shrimp, chicken, beef, and beef tongue so I can verify they are supplied by approved sources.
Chlorine concentration in dish machine measured at 100 ppm.
Ceviche is prepared using shrimp and calamari that have been fully cooked in boiling water.
- Critical: Shellfish - Shellstock - Maintaining Identification*
Observation: The tags for the clams and 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: Cooling* (corrected on site)
Observation: Tomato sauce 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. Discard homemade toamto sauce.
- Cooling Methods
Observation: The methods used for cooling were not adequate.
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.
- Critical: Equipment - Food Contact Surfaces and Utensils
Observation: Food contact surfaces of the knives, ice scoops and other utensils were observed soiled with accumulations of food residues.
Correction: Clean food-contact surfaces of utensils no less than every 4 hours to prevent the growth microorganisms on those surfaces.
- Personal Care Items - Storage (corrected on site)
Observation: Hairspray and lotion stored in such a way that they could contaminate clean dishes on the shelf above the food prep table.
Correction: All personal care items, medicines and first aid supplies must be stored in such a way to prevent potential contamination of food, food contact items, equipment, utensils, linens, single-service and single-use articles.
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10/29/2015 | Routine | |
Shrimp ceviche is on the menu but cook stated he always fully cooks the shrimp prior to marinating it.
- Critical: Demonstration of Knowledge*
Observation: The person in charge failed to explain the responsibility, rights, and authorities assigned by this Regulation to the (a) food employee, (b) person in charge, and (c) regulatory authority.
Correction: Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention, Hazardous Analysis Critical Control Point principles and Regulation requirements. The PIC should be prepared to recognize conditions that may contribute to foodborne illness. The PIC must also recognize conditions that fail to comply with Regulation requirements and be authorized to take the appropriate preventive and corrective actions to ensure that the Regulations' objectives are fulfilled. Recommend taking a food safety certification course.
- Critical: Employee Health* (corrected on site)
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
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 Contact with Equipment and Utensils* (corrected on site)
Observation: Food in contact with equipment or utensils that have not been cleaned or sanitized as required: dirty wiping cloth touching vegetables on cutting board and cooked rice stored in a plastic grocery bag in a container on the steam table.
Correction: Use only cleaned and sanitized utensils or equipment during food preparation.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Some foods in refrigeration units (small prep cooler and the 2-door cooler in the back) were at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness*
Observation: There was no chlorine measured in the dish machine.
Correction: Immediately discontinue the use of the machine until it is operating in accordance with minimum requirements. Initiate manual wash, rinse, and sanitize method to properly clean and sanitize equipment and utensils. To minimize workload you can move to all single service utensils.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (corrected on site)
Observation: Single service items stored under and next to personal items (hair brushes, etc.).
Correction: Store single service items in its original protective packaging or inverted in an approved dispenser in a location separate from personal items to prevent contamination.
- Handwashing Cleanser - Availability (corrected on site)
Observation: Soap was not provided at the hand washing lavatory in the kitchen.
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.
- Lighting, Intensity
Observation: Less than 50 foot candles of light was noted in the cutting/ food prep areas.
Correction: Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor. Repair all the lights and insure there is sufficient light in these areas.
- Toxics - Separation of Toxics (corrected on site)
Observation: Containers of Febreeze spray are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
Correction: Containers of cleaners/ toxic chemicals must be separated by spacing or partitioning to prevent contamination of food, equipment, utensils, linens or single service items.
- Permits
Observation: Establishment operating without a valid permit: permit is expired.
Correction: Submit renewal application for Loudoun County Health Department Permit within 10 days.
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10/17/2014 | Routine | |
Restaurant representatives - add corrected or new information about Mi Hacienda Restaurant & Sports Bar, 21430 Cedar Dr #122, Sterling, VA 20165 »