| No violation noted during this evaluation. | 03/15/2016 | Follow-up | |
- 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. Observed that chicken was stored above shrimp and fish in refrigerated drawers on cook's line.
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: Equipment and Utensils - Before Use After Cleaning* (repeated violation)
Observation: Observed that there was no sanitizer measured at dish machines in kitchen or bar. Three compartment sink measured less than 150 ppm per manufacturers recommendations.
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.
- Handwashing Lavatory, Water Temperature, and Flow
Observation: Water from the handwashing sink at kitchen (all handsinks) was measured at a temperature less than 100°F. EHS observed water temperatures at all kitchen handsinks was only 56 degrees F. PIC called plumber and plumber was onsite before I left. All prep sinks have hot water.
Correction: Make necessary adjustments to valves and lines serving the handsink to provide water of at least 100°F to allow more effective removal of fatty soils encountered in kitchens.
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02/25/2016 | Risk Factor | |
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site) (repeated violation)
Observation: Observed an employee drinking out of an open cup.
Correction: Cups must have lid and straw. Cup was discarded.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: Observed food debris on the cutting board on a prep unit. This board was screwed on and had not been removed in some time.
Correction: Board was removed and properly cleaned and sanitized. Cutting board needs to be cleaned nightly.
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10/19/2015 | Risk Factor | |
Permit Issued
No violation noted during this evaluation. | 06/09/2015 | Follow-up | |
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site) (repeated violation)
Observation: Observed open drink cups on the cook line and ware washing area.
Correction: Drinks must have a lid and a straw. Drinks were discarded.
- Utensils - In-Use - Between-Use Storage
Observation: Observed scoops in the ice bins with the handles in the ice.
Correction: Stored with handles up.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site) (repeated violation)
Observation: Observed the rice on the hot holding line at 115°F.
Correction: Must be at least 135°F. Reheated.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Observed milk at 51°F in the small prep refrigerator. Also, the diced tomatoes on the guacamole cart were 55°F.
Correction: Product must be 41°F or less. Product was discarded.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: No date labels were on the beef, cheese sauce and pico that was made the previous day.
Correction: Corrected by date labeling.
- Equipment - Non-Food Contact Surfaces and Utensils
Observation: Observed mold inside the ice machine.
Correction: Clean.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site) (repeated violation)
Observation: No sanitizer detected in the dish machine or in the 3 compartment sink. Both containers of sanitizer were empty.
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. Corrected by changing the containers.
- Backflow Prevention Device, Design Standard
Observation: Observed a hose with a spray nozzle connected to the mop sink faucet without the proper backflow device.
Correction: Provide proper backflow device.
- Critical: Sewage - Conveying Sewage*
Observation: Observed the drains for the dishmachine and the 3 compartment sink not draining properly.
Correction: Have drains cleaned immediately.
- Physical Facilities in Good Repair
Observation: Observed coving tiles broken and floor tiles around the kettles.
Correction: Repair.
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05/28/2015 | Routine | |
Eleven employees (cooks, servers and management) watched a personal hygiene video in Spanish. All employees then demonstrated that they knew how to properly wash their hands.
No violation noted during this evaluation. | 02/12/2015 | Training | |
| No violation noted during this evaluation. | 02/12/2015 | Follow-up | |
Spoke to Gerardo Marinez, Assistant Manager.
- Critical: Hands and Arms Cleaning Procedure*
Observation: Observed employees washing hands without using soap.
Correction: Ensure all food employees clean their hands and exposed portions of their arms with a cleaning compound in a lavatory by vigorously rubbing together the surfaces of their lathered hands and warms for at least 20 seconds and thoroughly rinsing with clean water. Training will be done.
- Critical: Hands - When to Wash*
Observation: Observed several employees put on gloves without washing hands.
Correction: Hands must be washed before putting on gloves. Training will be done.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site) (repeated violation)
Observation: Observed a server eating and drinking while preparing the iced tea. Also, drinks were observed on the cook line without lids and straws.
Correction: No eating or drinking (except with approved cup) while preparing food. Discussed with manager.
- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: Employees observed handling ready-to-eat (RTE) food with their bare hands. This was observed immediately after entering kitchen.
Correction: Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands. Corrected.
- Gloves - Use Limitation (corrected on site)
Observation: Observed several of the employees blow into the gloves before putting them on their hands.
Correction: Blowing on the gloves contaminates them and your hands. Employee were instructed not to blow into the gloves.
- Critical: Reheating for Hot Holding* (corrected on site)
Observation: Observed chicken at 129-154°F that had been reheated and put on the steam table.
Correction: Chicken was put back on the stove to be reheated to the proper temperature of 165°F.
- Critical: Cooling* (corrected on site)
Observation: Observed beef that had been cooked the previous day at 45°F. The beef was over 4 inches deep in the pan and the pan was covered.
Correction: Product was discarded.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Observed rice at 86°F in the hot hold cabinet. This was rice leftover from the night before.
Correction: Discarded.
- Critical: Equipment and Utensils - Before Use After Cleaning* (repeated violation)
Observation: No sanitizer detected in the dish machine or the 3 compartment sink.
Correction: Sanitizer bucket was changed and line was primed. The three compartment sink dispenser needs to be serviced. Run all pan through the dish machine until dispenser is fixed.
- Handwashing Cleanser - Availability (corrected on site)
Observation: Soap was not provided at the hand sinks in the kitchen.
Correction: Hand soap was provided.
- Hand Drying Provision (corrected on site)
Observation: Hand towels were not available at two of the three hand sinks.
Correction: Corrected by providing.
- Critical: Toxics - Medicines - Restriction and Storage* (corrected on site)
Observation: Observed cold medicine on the shelf above the pass through.
Correction: Removed.
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02/10/2015 | Routine | |
Data logger showed walk-in at 39 degrees.
No violation noted during this evaluation. | 12/22/2014 | Follow-up | |
- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: Observed an employee grab cooked chips with his bare hands.
Correction: Scoop was provided.
- Critical: Cooling* (corrected on site)
Observation: Observed cooked beef at 80 degrees F after being in the walk-in cooler overnight.
Correction: Beef was discarded by management.
- Critical: Equipment and Utensils - Before Use After Cleaning* (repeated violation)
Observation: No sanitizer detected in dish machine.
Correction: Do not use dish machine to sanitize. Repair man called.
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12/22/2014 | Risk Factor | |
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: Observed an employee drinking directly from a can on the cook line.
Correction: Corrected by getting employees to drink out of a cup with a straw.
- Plumbing System Maintained in Good Repair
Observation: Observed one of the hand sinks in the kitchen without cold water and observed the mop sink faucet dripping when the water is turned on.
Correction: Repair.
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09/11/2014 | Routine | |
Gloves worn. Dishmachine - chlorine - 0 ppm, corrected to 100 ppm test kit (ok).
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Found cream and chicken in walk-in at 53 and 48 degrees.
Correction: All cold hold to be 41 degrees or less. Please hold all cold hold at 41 degrees or less (evaporator unit at 58 degrees).
- Equipment - Good Repair and Proper Adjustment
Observation: Found cutting boards, cold hold unit and tall hot hold unit not operating properly.
Correction: All equipment to be in good condition. Please repair this equipment.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: Found no chlorine chemical in final rinse of dishmachine.
Correction: All kitchen items are to be sanitized after washing. Please sanitize all kitchenware. Tech called for machine and repaired injectors relay in control unit.
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06/04/2014 | Routine | |
Gloves worn (now used correctly). Discussed need for thermometers, test kits, storage space for personal items and procedures for glove use. Dishmachine - chlorine sanitizer - 100 ppm - test kit (ok). 3 compartment sink - Quat sanitizer - test kit (needed).
- Critical: Hands - When to Wash* (corrected on site)
Observation: Found employee handling raw meat product, changing gloves without handwashing.
Correction: Employees are to use gloves properly and know when to wash between raw and cooked foods. Please instruct employees on proper use of gloves. (Manager went over procedure to use when at cook station with employees and will monitor them).
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Found spray cans of stainless steel cleaner on shelf in stockroom with spray cans of vegetable oil.
Correction: Cans of spray cleaner are to be on the shelf with other cleaning chemicals. Please store all toxic cleaning chemicals in area set aside for their storage. (Spray cans were moved)
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03/18/2014 | Risk Factor | |
Gloves, utensils used. Discussed need to use sinks properly and have test kit for Quat on premises. Dishmachine - chlorine sanitizer - 100 ppm - test kit (ok). 3 compartment sink Quat sanitizer - test kit (?) needed.
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site)
Observation: Found chemical sprayer had no label and was filled with degreaser.
Correction: All chemical containers are to be identified with name of chemical and stored properly. Label was placed on spray container (pump).
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12/11/2013 | Risk Factor | |
Gloves used, utensils used. Discussed set up of three compartment sink and date label of ready to eat foods in cold storage. Damaged bar unit door gaskets and test kits for chemical sanitizer. Dishmachine - chlorine sanitizer, 3 compartment sink - Quat sanitizer. Need test kits.
- Critical: Food Contact with Equipment and Utensils* (corrected on site)
Observation: Found employee not using utensils for raw food.
Correction: Employee is to use separate utensil (not hands) for cooking chicken and beef on cook line. (Separate utensils placed on cook station).
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09/04/2013 | Risk Factor | |
Hands washed/utensils used after correction. Annual permit inspection. 3 compartment sink - Quat 200. Dishmachine - chlorine - 100+.
- Critical: Hands - When to Wash*
Observation: Found employee not washing hands after getting raw beef and returned to cooking.
Correction: Employees are to separate raw food handling from cooked food. Use separate utensils, gloves, wash hands. (Separate utensils were staged - chicken/beef).
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: Found employee drink cups at dishmachine and on service line.
Correction: Employees are to eat/drink at designated area.
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06/18/2013 | Routine | |
Gloves worn. Discussed labeling of condiment containers. Dishmachine - chlorine - 100 ppm final rinse.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: Found steam kettles were not clean after cooking chicken.
Correction: Food contact to be cleaned and sanitized. Please wash and sanitize kettles.
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03/07/2013 | Risk Factor | |
Gloves worn. Discussed wet towel and glove use on cook line and setting up sanitizer solution. Dishmachine - chlorine - 100 ppm (test kit damaged).
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Using same gloves to handle raw and cooked food.
Correction: Gloves used for either cooked or raw food and use tongs or change gloves when changing product category (tongs placed in drawer).
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: Found no labels on burrito and enchilada sauces in walk-in.
Correction: All containers of prepped food to have date label. Please date all food held more than 24 hours and ready to eat.
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12/20/2012 | Risk Factor | |
Restaurant representatives - add corrected or new information about Plaza Azteca Mexican Restaurant, 10099 Brook Road, Glen Allen, VA 23059 »