Huevos were removed from menu. Dishmachine is not being used. All dishes are washed, rinsed and sanitized in 3-c sink. No critical violations found today. Clean ceiling vent in kitchen. Fryer was very clean today.
No violation noted during this evaluation. | 02/05/2016 | Risk Factor | |
Previous violations have been corrected. It appears that the grease interceptor is leaking. Have serviced. Add a light to the storeroom. Nice tile work in storeroom. Dishmachine was washing at 152 F and final rinse was 173 F. Do not let temperatures fall below these. These temperatures were capable of producing a plate surface temperature of >160 F. Thermal test tape turned black indicating 160 F or more. Permit issued.
No violation noted during this evaluation. | 05/22/2015 | Follow-up | |
Do not place clean dishes on towels or paper towels. Drain on stainless steel drainboard or use a cleanable matting under glassware. Permit expires 7/31/15. I will follow up with 10 days for dishmachine. Call me when repaired and also call me for a reinspection for you permit renewal.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation*
Observation: Raw shell eggs stored above ready to eat food in walk in.
Correction: Store eggs on bottom shelf.
- Food Storage Containers - Identified with Common Name of Food
Observation: Unlabeled food containers. (sugar, salt)
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.
- Food Storage - Clean and Dry Location
Observation: Uncovered salt/sugar container.
Correction: Protect with a lid.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Beef found in sink thawing at room temperature and outside of beef was measured at 69 F.
Correction: Beef was placed into walk in. Thaw inside refrigerator or under cold running water.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods
Observation: The raw and/or undercooked foods provided on the menu, menu board, table tent or brochure do not provide a disclosure statement. Huevos(eggs) are not identified as being able to be cooked to order.
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. Add "these may be cooked to order" by the reminder at the bottom of your menu.
- Warewashing Equipment, Cleaning Frequency
Observation: The interior surfaces of the mechanical warewashing machine are soiled with (food debris, limescale) that may decrease the effectiveness of the unit. (catch basket is blocked with debris)
Correction: Increase the frequency of cleaning or limescale deposit removal from the interior surfaces of the unit to maintain unit performance.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: pipes under 3-c sink, lower shelving in kitchen especially under flat grill, exterior of two door make table, sides of grill.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Critical: Equipment and Utensils - Before Use After Cleaning*
Observation: Dishmachine was not sanitizing. Final rinse did not reach 180 F.
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. Have unit serviced. Do not use until repaired.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Pots and other clean equipment stored on floor in dishroom.
Correction: Elevate 6 inches from floor in a clean location.
- Plumbing System Maintained in Good Repair
Observation: Cold water faucet at handsink is difficult to shut off. Two compartment sink faucet is missing. Grease interceptor appears to be leaking.
Correction: Repair plumbing issues.
- Hand Drying Provision
Observation: No disposable towels were provided at the hand washing lavatory in the kitchen.
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
- Lighting, Intensity
Observation: Less than 20 foot candles of light was noted in the dishroom.
Correction: Provide at least 20 foot candles at a distance of 30 inches from the floor in consumer self-service areas, inside equipment, warewashing, equipment storage, toilet rooms
- Physical Facilities in Good Repair
Observation: Storeroom floor tile and wall are not maintained in good repair Wall in storeroom is bare wood.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. Make wall cleanable by painting with a washable paint.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Floor around grease interceptor, floor of cookline found dirty, and floor under 3-c sink.
Correction: Clean thoroughly.
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05/15/2015 | Routine | |
Post a NO SMOKING sign in a conspicuous location. Provide QT-40 or QT-44 test strips for multi-quat sanitizer. Dishmachine is not being used during the slow winter months. The 3-c sink is being used. Ceviche is a cooked product. Remember to open sealed bags of frozen fish when removing from the freezer to thaw. PIC knew food related illness symptoms. Please discuss with all workers since this is the flu season and all need to know not to work sick. Consumer advisory has the reminder but not the disclosure. You must tell customers that eggs may be ordered undercooked if they desire. You may add a sticker to your present menus.
- Critical: Cooling* (corrected on site)
Observation: Rice was 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. PIC placed rice into oven to reheat to 165 F. You may start the cooling process again or maintain 135 for tonight's dinner service.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (repeated violation)
Observation: The prepared ready-to-eat (RTE) tamales, beans, salsa 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.
- Handwashing Signage/Handwashing Facilities (corrected on site) (repeated violation)
Observation: A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site)
Observation: Working containers of liquid soap 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. PIC discarded.
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01/09/2015 | Risk Factor | |
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: Employee drinking from twist top bottle in work area.
Correction: Employee drinks consumed in work areas must be in a covered cup with a straw. Employee discarded drink.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: Rice and other prepared foods held > 1 day in refrigerator are not date marked.
Correction: Date marked TCS foods and use within the next 6 days.
- Handwashing Lavatory, Water Temperature, and Flow
Observation: Water from the handwashing sink at bar was less than 100°F. Hot water turned off.
Correction: Provide water of at least 100°F to allow more effective removal of fatty soils encountered in kitchens.
- Handwashing Signage/Handwashing Facilities
Observation: No handwash sign at bar handsink.
Correction: Provide sign.
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07/02/2014 | Routine | |
- Critical: Parasite Destruction* (corrected on site)
Observation: No documentation that tilapia served raw-marinated in Ceviche (without cooking to 145°F) has been frozen to eliminate parasites or that it is farm raised and pellet fed.
Correction: Assure parasite destruction of raw, raw marinated, partially cooked or marinated-partially cooked fish by providing documentation from the supplier that the fish has been farm raised and pellet fed or frozen to one of the following time/temperature combinations:
1. Freeze at -4°F (-20°C) for 168 hours (7 days) in a freezer
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03/28/2014 | Risk Factor | |
- Critical: Equipment and Utensils - Hot Water and Chemical Sanitizing*
Observation: Final sanitizing rinse of mechanical dishmachine is not hot enough to turn temp tape black and indicates that sanitizing temperature is not reached. Gauge reads 155 wash and 160 final rinse.
Correction: PIC agreed to use third sink to sanitize wares (Quat 200ppm) until service tech can repair machine.
01/22/2014 - Dishmachine has not been repaired. They are using the 3 part sink to sanitize wares.
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01/22/2014 | Follow-up | |
Facility needs some general cleaning of nonfood contact surfaces.
- Critical: Equipment and Utensils - Hot Water and Chemical Sanitizing*
Observation: Final sanitizing rinse of mechanical dishmachine is not hot enough to turn temp tape black and indicates that sanitizing temperature is not reached. Gauge reads 155 wash and 160 final rinse.
Correction: PIC agreed to use third sink to sanitize wares (Quat 200ppm) until service tech can repair machine.
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12/16/2013 | Risk Factor | |
Dishmachine - temp tape turned black
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (repeated violation)
Observation: TCS foods (rice, cooked meats, etc) prepared and held >24 hours in refrigerator are not date marked.
Correction: Correct by date marking TCS foods and use within 7 days.
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09/06/2013 | Risk Factor | |
Corrected: #800 - tamales are cooled in shallow pan. #830 - TCS foods held >24 hours after prep are date marked. #3170 - Floor in bar has been replaced. #3180 - Floor is clean. Permit issued.
No violation noted during this evaluation. | 07/29/2013 | Follow-up | |
- Critical: Cooling* (corrected on site)
Observation: Container of tamales, made yesterday, are 45 degrees F in bottom of reach in refrigerator. Other foods on shelves in this refrigerator are 38 degrees F.
Correction: When cooling hot food make sure air can circulate around container so food cools from 135 to 41 in < 6 hours and from 135 to < 70 in first 2 hours. Use your thermometer to check temps.
Also, put beans and chicken/peppers in refrig to cool soon after removed from heat.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: No dates on TCS foods cooked and held in refrig > 24 hours.
Correction: Place date on foods that are cooked here and kept in refrig > 24 hours. Use food within 7 days.
- Physical Facilities in Good Repair
Observation: Linoleum on floor under bar is not sealed to floor and is rolling up on edges.
Correction: Seal linoleum to floor.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Floor around deep fryer is not clean.
Correction: Clean floor.
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05/21/2013 | Routine | |
Facility sanitation is very good. Extra stuff stored in back room has been removed. Dish area has been cleaned and organized. Still see mouse droppings under equipment, in corners and around soda boxes. Clean these areas and observe daily for evidence of mice - use (glue) traps and work with PCO to eradicate mice.
No violation noted during this evaluation. | 03/05/2013 | Follow-up | |
Note to file: Found rodent droppings on table with clean wares in dishwash area, on shelf with food supplies and on shelves with single use supplies. Employee cleaned shelves with soap/bleach water, rewashed wares. PIC went to get glue traps and called PCO. A PCO treatment/service is scheduled for 2/19/13 morning. Need to remove excess/unneeded stuff in storage area, clean wares and surfaces every night and make sure things are clean and dry before you leave. Cover/protect all food.
- Food - Packaged and Unpackaged - Separation, Packaging, and Segregation
Observation: Found uncovered container of sugar/cinnamon in area with mouse droppings.
Correction: Cover food in storage.
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02/15/2013 | Risk Factor | |
Restaurant representatives - add corrected or new information about Mi Mariachi Bar & Grill Mexican Restaurant, 3112-A Northside Avenue, Richmond, VA 23228 »