Salsa Fresca is now being made more often. It was found with a datemark of 10/11-10/18. You must consider the day you make it as day one
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent (repeated violation)
Observation: The nonfood contact surface of the dishmachine chemical dollie is not corrosion resistant, nonabsorbent, and/or smooth. Bare wood dollies with carpet is not considered a cleanable surface.
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
- Critical: Backflow Prevention Device, When Required* (repeated violation)
Observation: Observed a hose attached to a faucet fixture. The hose extended below the flood rim level of the sink basin.
Correction: Install an approved backflow prevention device or alter the length of the hose to provide the necessary separation between the water supply and the flood rim level of the sink basin. The minimum allowable separation distance must be at least 2x the diameter of the water supply inlet and at least 1 inch. Hose was disconnected. Provide a backflow prevention device.
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10/16/2015 | Follow-up | |
Salsa Fresca was found with a datemark of 9/10-10/8. A June 16, 2015 certificate of analysis was received for Salsa Fresca. In order to extend the shelf life for Salsa Fresca you must submit a variance request along with product assessment to support this. See Section 3570 in the Food Regulations to help you with this request. Until this is cleared up only a 7 day shelf life is allowed for this product. Ceviche is not being made at this time. Most of your foods were found with datemarks. Don't forget the soups and burrito mixture. Call me for a follow up to issue permit which expires 10/31/15.
- Food Storage - Clean and Dry Location
Observation: Food stored on the floor or food stored less than 6" above the floor. (Box of eggs found on walk in floor);Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Tofu sour cream and tofu chicken were found on top of other containers inside the make table. Temps were elevated.
Correction: Do not place foods on top of other foods in make tables. Foods were relocated.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: The nonfood contact surface of the dishmachine chemical dollie is not corrosion resistant, nonabsorbent, and/or smooth. Bare wood dollies with carpet is not considered a cleanable surface.
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
- Critical: Equipment and Utensils - Before Use After Cleaning*
Observation: Dishmachine not sanitizing equipment. No chlorine residual available.
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. Stop using machine. Call for advice or a tech visit.
- Critical: Backflow Prevention Device, When Required* (repeated violation)
Observation: Observed a hose attached to a faucet fixture. The hose extended below the flood rim level of the sink basin.
Correction: Install an approved backflow prevention device or alter the length of the hose to provide the necessary separation between the water supply and the flood rim level of the sink basin. The minimum allowable separation distance must be at least 2x the diameter of the water supply inlet and at least 1 inch. Hose was disconnected. Provide a backflow prevention device.
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site) (repeated violation)
Observation: Working containers of cleaners were 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.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site) (repeated violation)
Observation: Containers of chemicals not stored separately from insecticides or rodenticides.
Correction: Store detergents, sanitizers, related cleaning or drying agents and caustics, acids, polishes and other chemicals separately from insecticides and rodenticides.
- Toxics - Separation of Toxics (corrected on site)
Observation: Spray bottle of cleaner found in bar supply shelf.
Correction: Containers of cleaners must be separated by spacing or partitioning to prevent contamination of food, equipment, utensils, linens or single service items.
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09/30/2015 | Routine | |
Follow up to check final rinse concentration of dishmachine. Dishmachine was serviced, however, there is still no chlorine concentration in final rinse. 50 ppm is required. Do not use dishmachine. Call service tech. Call for reinspection. Note: laboratories results from a study on salsa was received. This study is from 11/26/2012.
- Records - Creation and Retention (repeated violation)
Observation: No written agreement or statement from the supplier or aquaculturist stipulating that the fish, such as salmon, were raised (open water in net pens
Correction: or land-based operations such as farm and tanks) and fed formulated feed, such as pellets that contain no live parasides infective to the aquacultured fish. No information supplied on shrimp.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods (repeated violation)
Observation: The raw and/or undercooked foods provided on the menu, menu board, table tent or brochure do not provide a disclosure statement.
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.
- Critical: Equipment and Utensils - Before Use After Cleaning* (repeated violation)
Observation: The food-contact surfaces of the following equipment were not observed sanitized. No chlorine residual available. It appears that the sanitizer is dispensed while the machine is unstopped resulting in the sanitizer being sprayed onto equipment.
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. Stop using machine. Have serviced.
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05/20/2015 | Follow-up | |
When removing cooked foods that have been cooked in house and bagged and then frozen you must open bags or place the food in a container that does not seal the food. You do not want an anaerobic condition. Salsa: Your current lab results/testing indicate a 7-14 day shelf life. Until you set up a record of temperature in your walk in you must adhere to the 7 day shelf life. When removing cooked foods from freezer remember you have already lost a day of shelf life. Have mark indicate this. Don't forget to keep the can opener cleaned. Bartender not to keep containers of foods inside the ice bin that holds ice for drinks. No sanitizer found in bar wiping cloth bucket. Grill needs special cleaning attention. Faucet where hose is attached to have the proper backflow prevention device installed. Clean spray hose handle at the spray sink. I will be following up on these and the critical violations within 10 days.
- Records - Creation and Retention
Observation: No written agreement or statement from the supplier or aquaculturist stipulating that the fish, such as salmon, were raised (open water in net pens
Correction: or land-based operations such as farm and tanks) and fed formulated feed, such as pellets that contain no live parasides infective to the aquacultured fish. No information supplied on shrimp.
- Critical: Cooling* (corrected on site)
Observation: Container of rice on counter at 122 F.
Correction: You must quickly cool rice from 135 F to 70 F within 2 hours and then to 41 in 4 more hours. Do not place in a deep lexan until it reaches 41 F. Rice was placed into freezer on flat trays and pulled out at 3:35 PM. Temp was 56 F.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods (repeated violation)
Observation: The raw and/or undercooked foods provided on the menu, menu board, table tent or brochure do not provide a disclosure statement.
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.
- Critical: Equipment and Utensils - Before Use After Cleaning*
Observation: The food-contact surfaces of the following equipment were not observed sanitized. No chlorine residual available. It appears that the sanitizer is dispensed while the machine is unstopped resulting in the sanitizer being sprayed onto equipment.
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. Stop using machine. Have serviced.
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05/14/2015 | Risk Factor | |
Large containers of fresh salsa found with dates of 1/10. PIC states that his salsa has a 4 1/2 week shelf life. No written documentation could be found today. I will look into file. Discussed slitting open bags of vacuum sealed fish. This is due to possible botulism. Remove paper under grill. Consider increasing concentration of sanitizer at dishmachine if your water is higher than 120 F. Worker was reheating rice during my visit but did not know temperature to reheat to. This was reviewed. Ensure workers use the thermometer available during this reheating process. When using the microwave to reheat be sure to stir.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: Several bags of cooked chicken had December and early January dates.
Correction: These foods had been removed from freezer. Dates were not amended. PIC to amend dates. Remember that shelf life has decreased by at least one day.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods
Observation: Raw and/or undercooked ceviche is provided on the menu, menu board, table tent or brochure without proper disclosure.
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 asterisking (*) them to a footnote that states that the items are served raw or undercooked, or contain raw or undercooked ingredients.
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site)
Observation: Working containers of cleaner was 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.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Containers of cleaner was not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. Bottle found with bar supplies.
Correction: Containers of cleaners must be located in an area that is not above food, equipment, utensils, linens or single service items.
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01/29/2015 | Routine | |
Ceviche menu description doesn't inform the customer that the fish is served raw. The item has an asterisk beside it and the reminder at bottom of menu. Documentation of parasite control for fish used in this item was provided. Discussed foods that are cooked, cooled, bagged, frozen and held frozen. These foods are thawed and poured into a food container within 48 hours of thawing. Permit issued.
- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: Employee handled ready-to-eat corn chips with bare hands.
Correction: Discussed requirement to avoid bare hand contact with ready-to-eat foods with employee who then washed hands and put on gloves.
- Cooling Methods (corrected on site)
Observation: Black beans cooling in large/deep, covered plastic container.
Correction: PIC split beans into 2 containers and will leave uncovered til <42°F. Cool hot TCS food from 135°F to <42°F within 6 hours reaching <71°F in the first 2 hours. If cooling from ambient temps (<135°F) you must cool to <42°F in 4 hours or less.
- Equipment - Non-Food Contact Surfaces and Utensils
Observation: Interior of ice maker and can opener are not clean.
Correction: Clean these food contact areas as often as necessary to prevent accumulation of food, mold, grime, etc.
- Critical: Equipment and Utensils - Hot Water and Chemical Sanitizing* (corrected on site)
Observation: No sanitizer in final rinse of dishmachine.
Correction: PIC replaced empty sanitizer container, primed the machine and checked sanitizer concentration - now 50-100ppm chlorine.
- Critical: Backflow Prevention Device, When Required* (corrected on site)
Observation: Observed a hose attached to a faucet without a backflow prevention device on faucet. The hose extended below the flood rim level of the sink basin.
Correction: Install an approved backflow prevention device (vacuum breaker) or remove the hose. PIC removed hose.
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10/20/2014 | Routine | |
Fish used for ceviche is farm raised and received frozen (IQF). Get documentation from supplier that farm raised fish is fed feed that is free of parasites infective to the fish or that fish is frozen to eliminate live parasites.
No violation noted during this evaluation. | 07/10/2014 | Risk Factor | |
Discussed adding the word "raw" to the description of menu item ceviche made with "raw shrimp, scallops and white fish". Not preparing or serving ceviche at this time.
No violation noted during this evaluation. | 04/10/2014 | Routine | |
This is a pre-operation inspection for this facility that is changing use from a commissary to a full service restaurant.
Facility is in process of testing methods for preserving various salsas made here. The salsas in the testing phase are not offered to customers and the owner and PIC understand the risks that may be associated with the preservation methods they are testing. Products have been submitted to a product testing lab. These products will be stored separately from foods used in the restaurant and clearly labeled/identified as not for sale or use in the restaurant.
30-Day permit issued - operational inspection will be conducted within 30 days and prior to issuance of the annual permit.
- Toilet Room Receptacle Covered
Observation: There is no covered refuse container in the ladies restroom.
Correction: Provide a covered refuse container in the ladies restroom.
- Floors, Walls, and Ceilings - Cleanability (repeated violation)
Observation: Door jam between storage area and kitchen is not smooth and easily cleanable.
Correction: Finish door jam to make it smooth and easily cleanable.
- Toilet Rooms - Enclosed
Observation: Toilet room door is not self-closing.
Correction: Repair or replace the self-closer on the toilet room door. Completely enclosed toilet facilities minimize the potential for the spread of disease by the movement of flies and other insects between the toilet facility and food preparation areas.
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03/13/2014 | Routine | |
Discussions with the owner after the inspection report for today was printed revealed that a change in menu that requires documentation of parasite control for the whitefish that is used as an ingredient in Ceviche. PIC states that Tilapia is from a supplier that provides the required documentation.
No violation noted during this evaluation. | 03/13/2014 | Other | |
Worker had soda bottle in ice bin - do not contaminate ice used for drinks by placing anything in the ice. Currently working with VDACS and VA Tech on process for canning salsa for retail sale. Construction of bar/dining room is expected to be finished around 03-01-2014.
No violation noted during this evaluation. | 02/04/2014 | Risk Factor | |
Spoke with Manager, Matt. Construction violations in dry storage area will be corrected when dining room construction is done. Permit issued.
- Floors, Walls, and Ceilings - Cleanability (repeated violation)
Observation: Dry wall has not been painted or sealed in the dry storage area. Door jam has not been finished.
Correction: Seal the dry wall so it is easily cleanable. Finish the frame around the door jam.
- Floor and Wall Junctures, Coved, and Enclosed or Sealed (repeated violation)
Observation: Part of the coving has come loose in the dry storage area.
Correction: Reattach coving.
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11/07/2013 | Follow-up | |
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Raw animal foods (eggs, bacon) stored over ready-to-eat food (cilantro) in walk-in cooler.
Correction: Corrected by moving cilantro to another shelf where it is not under raw animal foods.
- Food Storage - Clean and Dry Location
Observation: Boxes of food on floor of walk-in freezer.
Correction: Store food on shelves at least 6 inches above the floor.
- Sanitizing Solutions, Testing Devices
Observation: Chlorine sanitizer test strips are for the chemical used in the dishmachine. No test strips available to check the concentration of the Quat sanitizer used in the 3 part sink.
Correction: Get Quat test strips appropriate for checking the concentration of the multiquat sanitizer used at the 3 part sink.
- Floors, Walls, and Ceilings - Cleanability
Observation: Dry wall has not been painted or sealed in the dry storage area. Door jam has not been finished.
Correction: Seal the dry wall so it is easily cleanable. Finish the frame around the door jam.
- Floor and Wall Junctures, Coved, and Enclosed or Sealed
Observation: Part of the coving has come loose in the dry storage area.
Correction: Reattach coving.
- Handwashing Signage/Handwashing Facilities
Observation: No handwash sign at employee handwashing sinks.
Correction: Provide handwash sign.
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11/05/2013 | Routine | |
Follow-up to 9-27-2013 inspection. Hot water - OK. Process flow diagrams submitted and discussed. Construction issues have been resolved. Current plan to use 3 part sink for food prep should be OK until salsa processing operation is moved to this site. Recommend installing 2 part prep sink and dedicating it solely to produce prep.
Facility is being used as commissary for Mobile Unit parked in front of building until construction of dining room is completed. 30 day permit issued.
No violation noted during this evaluation. | 10/03/2013 | Pre-Opening | |
Plan Review field inspection done at the request of the owners.
Planning to temporarily operate kitchen as commissary for mobile unit that will be parked in front of restaurant and as packaging facility for salsa while finishing interior dining area. Dining area is sealed off from prep are with plastic wall and door. Mobile unit will be moved when dining area is opened.
Refrigerator temps are <41°, Dish machine final rinse is 50-100 ppm chlorine.
Prior to permit issuance:
1. Provide hot water - Minimum 110°F at 3 part sink and 100°F at handsinks,
2. Prepare process flow diagrams for foods prepared and held more than 1 day before service/sale,
3. Replace missing ceiling tiles, repair/cover holes in wall, clean to remove remaining construction dust/debris, install door closing devices on restroom doors.
No violation noted during this evaluation. | 09/27/2013 | Other | |
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