Chicken was observed at the lowest shelve. Pork and beef observed at another shelving unit away from the chicken.
No violation noted during this evaluation. | 01/13/2016 | Follow-up | |
PIC explained that the assistant kitchen manager was on vacation, shipment was received in the morning and they were short of one employee. PIC was explained that a follow up visit is critical because the critical violations found today are "repeats" of previous inspections in the past two years. Kitchen manager was advised to store "pupusa mixture" in smaller metal containers to prevent temperature abuse, when the mixture is brought to room temperature to be use.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (repeated violation)
Observation: Different types of raw animal foods stored in such a manner that may cause cross contamination. Observed raw chicken above raw beef.
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.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (repeated violation)
Observation: Cooked beef in metal container inside a another container with hot water observed at 105 F.
Correction: Rapidly reheat the food to 165°F and maintain at 135°F or above through the hot holding period.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Pupusa mix observed at 66 F. Mixture is TCS because it contains refried beans and mozzarella cheese. Shelled eggs observed at 52 F( approximated temperature taken with infrared thermometer) in the MUT. Sliced ham observed at 50 F in the MUT.
Correction: Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
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12/30/2015 | Routine | |
New dishwasher was properly train in manual dishwashing and sanitation. Discussed with kitchen crew all methods available for proper and rapid cooling of temperature and time controlled foods ( pupusa mix, rice and beef stew from lunch special, cut up chicken and sliced tomatoes).
- Cooling Methods
Observation: The pupusa mix was place in a plastic container with more than three inches high of pupusa mix. The mozzarella cheese in the mix was mix by hand at room temperature. The mixture had a temperature of 60 F after being in the reach in refrigerator for three hours. Slices tomatoes in the salad main unit table were at 50 F because the metal pan was filled to the rim of the metal pan and the refrigerator unit was at 43 F.
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: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Sliced tomatoes measured 50 F cold holding at improper temperatures. Cut up whole raw chicken measured at 56 F , cold holding at improper temperature.
Correction: Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
- Equipment and Utensils, Air-Drying Required
Observation: TABLEWARE(one third metal pans 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.
- Floors, Walls, and Ceilings - Cleanability
Observation: There is a tile that is missing in front of the salad main unit table.
Correction: Repair or replace floor or floor covering to make it smooth and easily cleanable.
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08/10/2015 | Routine | |
All violations have been corrected since the last inspection.
The rotisserie chicken in the display hot holding unit holding right at 135 F. Monitor chicken and unit temperature every 4 hours to ensure proper hot holding at 135 F or above. Labeling is in effect.
New back door have been ordered and will be installed within 3 weeks.
No violation noted during this evaluation. | 03/23/2015 | Follow-up | |
Notes:
- There is no hot holding unit or steam table in the facility to hold foods at 135 F or above. Food left on the counter at the room temperature. Obtain hot holding / steam table.or reduce volume of food.
- Reduce time when packaging rotisserie chicken. Remove from oven - package- place in the hot display unit as fast as possible. Monitor chicken temperature to ensure proper hot holding of 135 F or above.
- 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 beef and chicken stored in the same container.
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.
- Food Storage - Clean and Dry Location
Observation: Food stored on the floor in the walk-in freezer.
Correction: Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (repeated violation)
Observation: Rotisserie chicken in the display unit, atole dealote (milk based, display unit ) and cooked chicken from soup hot holding at improper temperatures.
Correction: Hot hold potentially hazardous food at 135°F or above to inhibit the growth of harmful bacteria.
- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition*
Observation: According to the ""consume by"" date on the prepared ready-to-eat (RTE) tamales in the refrigerator, the food should have been discarded 10 and 7 days ago.
Correction: Discard the food at this time and ensure all prepared RTE food is served, sold or discarded by the ""consume by"" date. 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.
- Food - Food Labels
Observation: Rotisserie chicken packaged in the establishment is not labeled in accordance with Law.
Correction: Food packaged in a food establishment shall be labeled as specified in Law including 21 CFR 101 - Food labeling, and 9 CFR 317 Labeling, marking devices, and containers.
- Critical: Water Capacity*
Observation: Hot water is not available for hand washing and dish washing at the time of inspection. Water heater is not supporting hot water demand during rush hours.
Correction: Ensure that water heater is turned on and set at proper operating temperature.
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03/13/2015 | Routine | |
Notes:
- the doors to the walk-in cooler and freezer can not be kept closed, both are missing latch,
- the floors in the walk-in cooler in need of repair, floors are not sealed, water and dirt accumulates underneath the metal panel,
- the bendsaw had been removed from kitchen, thanks,
- date marking is in effect, along with date marking LABEL rotisserie chicken if going to sell retail.
- Physical Facilities in Good Repair (repeated violation)
Observation: Kitchen floor is not maintained in good repair
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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11/17/2014 | Follow-up | |
Discussed violations with owner. Due to the space limit owner advised to get bandsaw move out of kitchen. There is no space in the kitchen to clean and maintain this peace of equipment plus potential for cross contamination during cleaning process.
There is no effective date marking system in effect.
Rotisserie chicken left in the rotisserie unit without time or temperature control after being cooked.
Poor/no hand washing observed during inspection.
- Cloths - Wiping Cloths - Use Limitation (repeated violation)
Observation: Wiping cloths improperly stored between use.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Gloves - Use Limitation
Observation: Soiled single-use gloves still in use.
Correction: Discard gloves once soiled.
- Critical: Cooling* (repeated violation)
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.
- Critical: Food - Potentially Hazardous Food - Hot Holding*
Observation: Chicken stew and Spanish rice hot holding at improper temperatures. Food have been left on the counter.
Correction: Hot hold potentially hazardous food at 135°F or above to inhibit the growth of harmful bacteria.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Salsa stored on the counter, sliced ham and tomatoes, raw chicken and beef in the sandwich unit, pre-cooked beef and pork stored under grill, cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (repeated violation)
Observation: The prepared ready-to-eat (RTE) chicken stew, refried beans, shredded chicken, ground pork for pupusa in the walk-in cooler 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.
- Physical Facilities in Good Repair (repeated violation)
Observation: Kitchen floor is not maintained in good repair
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Floors in the kitchen noted in need of cleaning. Smell comes from the floor drain near walk-in cooler, standing water on the floor near walk-in freezer and walk-in cooler doors.
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. Roaches observed in the kitchen.
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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11/06/2014 | Routine | |
Notes:
Inadequate cooling for tamales observed during re-inspection. Tamales must be placed on the sheet pan in one layer or use other applicable method for faster cooling.
The door to the walk-in cooler is not closed tight due to the old gasket. New gasket have been ordered along with the gasket for walk-in freezer.
- Critical: Cooling* (repeated violation)
Observation: Tamales 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.
- Sewage - Other Liquid Wastes and Rainwater (repeated violation)
Observation: A condensate drain line servicing ice machine and walk-in cooler was emptying liquid waste directly onto the floor of the kitchen.
Correction: Repair/Relocate the condensate drain line to prevent liquid waste discharge onto the floor surface. Provide pipe extension or move ice machine closer to the floor drain.
- Pests - Controlling Pests* (repeated violation)
Observation: Harborage conditions exist. Live roaches observed in the kitchen area.
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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08/13/2014 | Follow-up | |
Notes:
Seal all cracks in the walls, floors and ceilings to prevent roach traffic. Keep meat preparation area clean and free from food spills and debris.
Gasket to the walk-in freezer and reach-in cooler have been ordered.
Discussed drinking and eating in the kitchen area.
the follow-up inspection will occur on August 13, 2014
- Critical: Eating, Drinking, or Using Tobacco*
Observation: The employee is drinking from an uncovered container in the food preparation area.
Correction: Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands, (2) The container, and (3) Exposed food, clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation*
Observation: Unwrapped or uncovered food in the walk-in cooler
Correction: Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
- Critical: Cooling*
Observation: Tamales, cooked pork and minced pork 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.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: The prepared ready-to-eat (RTE) tamales, roasted chicken, fried pork and minced pork 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.
- Sewage - Other Liquid Wastes and Rainwater
Observation: A condensate drain line servicing ice machine and walk-in cooler was emptying liquid waste directly onto the floor of the kitchen.
Correction: Repair/Relocate the condensate drain line to prevent liquid waste discharge onto the floor surface. Provide pipe extension or move ice machine closer to the floor drain.
- Refuse - Maintaining Refuse Areas and Enclosures
Observation: Trash and litter were observed adjacent to the refuse container outside the facility.
Correction: The refuse container storage area and grounds adjacent to the container are to be maintained clean and sanitary.
- Pests - Controlling Pests*
Observation: Harborage conditions exist. Live roaches observed in the kitchen area.
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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08/06/2014 | Routine | |
Notes:
Observations:
Chicken tamales cooked yesterday found at 41 - 51 F temperature range. Tamales stored in large container in several layers which didn't allowed effectively cool food. Again, separate food into smaller thinner portions if unable to use ice.
- Cooling Methods (repeated violation)
Observation: The methods used for cooling soups, rotisserie chicken and tamales 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.
- Physical Facilities in Good Repair (repeated violation)
Observation: The metal strip along the walk-in freezer's floor is not maintained in good repair
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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05/19/2014 | Follow-up | |
Notes:
Again, food observed not being adequately cooled. Large quantity of soup left sitting on the floor. Together with PIC soup was portioned, iced and cooled, within 30 min temperature dropped 40 F .
New gasket have been ordered for the walk-in cooler.
Lids for the containers storing PHFs in the top portion of sandwich unit must be purchased and placed to keep temperatures of ham and tomatoes below 41 F.
The soup of the day must be held hot at 135 F or above or cold at 41 F or less and heated up to order.
The follow-up inspection will occur on/about May 16, 2014
- Cooling Methods (repeated violation)
Observation: The methods used for cooling soups, rotisserie chicken and tamales 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: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Sliced tomatoes(left on the counter) sliced ham, pica de gala (top portion of MUT) cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Equipment - Fixed Equipment, Spacing or Sealing (repeated violation)
Observation: The kitchen hand sink is not sealed to walls.
Correction: Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
- Equipment - Cutting Surfaces (repeated violation)
Observation: The cutting board along the sandwich table 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.
- Physical Facilities in Good Repair (repeated violation)
Observation: The metal strip along the walk-in freezer's floor is not maintained in good repair
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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05/08/2014 | Follow-up | |
Notes:
Bad cooling practices observed during inspection. Discussed proper cooling methods, time and portions.
Facility is using chain saw to cut meats in the kitchen, unsure proper cleaning and sanitizing procedure, hose only at the end of the day, when no food preparation going on and protect all equipment from contamination. Sanitize at the end.
Encourage all employees to wash hands frequently and change gloves between tasks.
The follow-up inspection will occur on May 7, 2014
- Cloths - Wiping Cloths - Use Limitation
Observation: Wiping cloths improperly stored between use.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Critical: Cooling*
Observation: Tripe soup and Spanish rice 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: The methods used for cooling soups, rotisserie chicken and tamales 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: Food - Potentially Hazardous Food - Cold Holding*
Observation: Sliced tomatoes(left on the counter) sliced ham, pica de gala (top portion of MUT) cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Equipment - Fixed Equipment, Spacing or Sealing
Observation: The kitchen hand sink is not sealed to walls.
Correction: Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
- Equipment - Cutting Surfaces
Observation: The cutting board along the sandwich table 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.
- Physical Facilities in Good Repair
Observation: The metal strip along the walk-in freezer's floor is not maintained in good repair
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Mops - Drying Mops
Observation: Mops not hung up to air dry.
Correction: Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
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04/30/2014 | Routine | |
Restaurant representatives - add corrected or new information about Nuevo Amanecer Latino Market, 6515 Jefferson Davis Hwy., North Chesterfield, VA 23237 »