Discussed corrective actions to violations. Certification in food management due in 90 days.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Cream and tomatoes were cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Critical: Equipment and Utensils - Multiuse, Characteristics* (corrected on site)
Observation: Tortillas and sugar were held in containers that were not food-grade.
Correction: Replace the containers to permit easy cleaning and prevent the migration of deleterious substances, or transference of colors, odors, or tastes to food.
- Equipment - Good Repair and Proper Adjustment (corrected on site) (repeated violation)
Observation: Refrigerator not holding food at 41* F or below.
Correction: Adjust refrigerator to hold food at proper temperatures.
- Equipment - Cutting Surfaces (repeated violation)
Observation: The cutting board(s) along the prep line are 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.
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01/06/2015 | Routine | |
| No violation noted during this evaluation. | 11/19/2014 | Routine | |
Cold holding /cooling
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Chicken cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
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11/18/2014 | Risk Factor Intervention | |
Waitress hand sink is now functional. I provides hot water and drains appropriately. Permit issued.
No violation noted during this evaluation. | 11/13/2013 | Risk Factor | |
Follow-up inspection: Hand sink is still not operational. Spruill Restaurant Services 757-650-5401 was contracted to repair sink. Operator states sink was operational but not there is a leak. Will re-inspect in 3 days.
No violation noted during this evaluation. | 11/05/2013 | Other | |
Discussed the following with the operator: employee health, cold holding temperatures,and corrective actions to violations. Food management certificate and food handler's card required in 90 days. Follow-up inspection will be conducted to ensure all critical violations have been corrected.
- Critical: Demonstration of Knowledge* (corrected on site) (repeated violation)
Observation: No certified food manager.
Correction: Obtain certification in food management. Certification class information given.
- 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: Hands - When to Wash* (corrected on site) (repeated violation)
Observation: Employee failed to wash hands prior to donning gloves.
Correction: Wash hands before donning gloves.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Raw pork and pico de gallo stored in such a manner that may cause cross contamination.
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 (a) Arranging each type of food in equipment so that cross contamination of one type with another is prevented. (b) Preparing each type of food at different times or in separate areas.
- Utensils - In-Use - Between-Use Storage
Observation: Dispensing utensils improperly stored between uses.
Correction: Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 135°F.
- 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.
- Critical: Cooling* (corrected on site)
Observation: Tomatoes, beef, and cream 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. Document for cooling given.
- 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: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Chorizo cold holding at improper temperatures.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: The prepared ready-to-eat (RTE) foods 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. Document for date marking given.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods
Observation: Raw and/or undercooked steaks are 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: Equipment and Utensils - Multiuse, Characteristics* (repeated violation)
Observation: Foods observed stored in carry-out bags.
Correction: Refrain from storing foods in carry-out bags to prevent the migration of deleterious substances, or transference of colors, odors, or tastes to food. Store foods in food-grade containers.
- Food Contact Surfaces - Cleanability*
Observation: Tortilla shells were stored on paper towels.
Correction: Replace the paper towels with non-absorbent, smooth and easily cleanable food-grade surface.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The following items were observed in poor repair:
-prep unit not holding foods at 41* F or below
-bottom panel of glass refrigeration unit missing
-shelving rusted in prep area.
Correction: Repair or replace broken equipment.
- Equipment - Cutting Surfaces (repeated violation)
Observation: The cutting boards along the cook-line are 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.
- Equipment and Utensils, Air-Drying Required
Observation: Dishes 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.
- Critical: Water Capacity*
Observation: No hot water at hand sink at waitress station.
Correction: Restore hot water at hand sink.
- Backflow Prevention Device, Design Standard
Observation: The backflow or backsiphonage prevention device installed on the faucet connected to the mop sink spray hose is not identified as meeting standards set by the American Society of Sanitary Engineering.
Correction: Provide the approved backflow or backsiphonage device for the specific application and type of device to prevent contamination of the drinking water system.
- Critical: Plumbing System Maintained in Good Repair*
Observation: Sink drain at waitress station was missing a pipe and drained to a bucket..
Correction: All repairs to plumbing equipment and lines are to be in accordance with law. Properly repair the equipment.
- Handwashing Cleanser - Availability
Observation: Soap was not provided at the hand washing lavatory in the hand sink
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.
- Employee Accommodations, Designated Areas
Observation: Employee items stored where food served to the public is stored.
Correction: Designate an area for employees to store personal items.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Floors, walls, and ceilings noted in need of cleaning.
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean.
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10/16/2013 | Routine | |
FOLLOW-UP: Refrigeration has been repaired. All food items hold temperatures at or below 41*F. Permit issued.
- Critical: Demonstration of Knowledge* (repeated violation)
Observation: The person in charge failed to state the minimum cook temperatures and times for potentially hazardous food.
The person in charge failed to state the required temperatures and holding times for the following conditions of potentially hazardous food: (1) Refrigerated storage, (2) Hot holding, (3) Cooling, and (4) Reheating.
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.
.
- Critical: Hands - When to Wash* (corrected on site) (repeated violation)
Observation: A food employee failed to wash between glove changes.
Correction: Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation and glove use.
- Critical: Hands - Preventing Contamination from Hands* (corrected on site) (repeated violation)
Observation: Employees observed handling ready-to-eat (RTE) food with their bare hands.
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.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site) (repeated violation)
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 RTE food.
- 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.
- Cloths - Wiping Cloths - Use Limitation (repeated violation)
Observation: Improper use of dry wiping cloths.
Correction: Ensure dry cloths are used only for wiping food spills from tableware and carryout containers and not wiping hands.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Cream, milk, meats, cheese and other foods cold holding at improper temperatures in nthe refrigeration.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Critical: Equipment and Utensils - Multiuse, Characteristics* (repeated violation)
Observation: Tortillas are stored in carryout bags and chips are stored in non-food grade storage bins and trash cans..
Correction: Repair or replace the non-food grade containers with food grade container to permit easy cleaning and prevent the migration of deleterious substances, or transference of colors, odors, or tastes to food.
- Temperature Measuring Devices - Food (repeated violation)
Observation: Food thermometer is not in range to monitor hot and cold foods. The dial starts at 130*F.
Correction: Provide a sensitive tip thermometer that has a range of 0*F-220*F.
- Cooling, Heating, and Holding Capacities (repeated violation)
Observation: Refrigeration is not sufficient in number or capacity to meet the food storage demands of the establishment.
Correction: Provide additional refrigeration necessary to maintain food items at 41*F until repaired.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Prep cooler temperature needs to be adjusted. Regrigerators need repair.
Correction: Repair prep cooler and refrigerator.
- Equipment - Cutting Surfaces (repeated violation)
Observation: The cutting boards in the prep/cooking area are 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.
- Refuse - Storage Areas, Rooms, and Receptacles, Capacity and Availability (repeated violation)
Observation: There is no refuse container at the area immediately adjacent to the kitchen hand sink.
Correction: Provide a refuse container for the disposal of paper towels at the kitchen hand sink.
- Refuse - Covering Receptacles (corrected on site) (repeated violation)
Observation: Dumpster or outside refuse container was open or uncovered.
Correction: Cover all waste containers when not in continuous use.
- Employee Accommodations, Designated Areas (corrected on site) (repeated violation)
Observation: Employee was observed eating on clean dish board at dish machine.
Correction: Designate an area for employees to eat, drink and use tobacco away from food, equipment and single-service and single-use articles to protect them from contamination
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Floor walls and ceings are noted in need of cleaning.
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean.
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02/01/2013 | Follow-up | |
Discussed cooking temperatures, and corrective actions to violation. Follow-up will be done to ensure refrigeration has been repaired. Manager must obtain certification in food management and employees must obtain food handler cards within 90 days. Permit will be issued when all critical violations have been corrected.
- Critical: Demonstration of Knowledge*
Observation: The person in charge failed to state the minimum cook temperatures and times for potentially hazardous food.
The person in charge failed to state the required temperatures and holding times for the following conditions of potentially hazardous food: (1) Refrigerated storage, (2) Hot holding, (3) Cooling, and (4) Reheating.
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.
.
- Critical: Hands - When to Wash* (corrected on site)
Observation: A food employee failed to wash between glove changes.
Correction: Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation and glove use.
- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: Employees observed handling ready-to-eat (RTE) food with their bare hands.
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.
- 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 RTE food.
- Cloths - Wiping Cloths - Use Limitation
Observation: Improper use of dry wiping cloths.
Correction: Ensure dry cloths are used only for wiping food spills from tableware and carryout containers and not wiping hands.
- 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: Food - Potentially Hazardous Food - Cold Holding*
Observation: Cream, milk, meats, cheese and other foods cold holding at improper temperatures in nthe refrigeration.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Critical: Equipment and Utensils - Multiuse, Characteristics*
Observation: Tortillas are stored in carryout bags and chips are stored in non-food grade storage bins and trash cans..
Correction: Repair or replace the non-food grade containers with food grade container to permit easy cleaning and prevent the migration of deleterious substances, or transference of colors, odors, or tastes to food.
- Temperature Measuring Devices - Food
Observation: Food thermometer is not in range to monitor hot and cold foods. The dial starts at 130*F.
Correction: Provide a sensitive tip thermometer that has a range of 0*F-220*F.
- Cooling, Heating, and Holding Capacities
Observation: Refrigeration is not sufficient in number or capacity to meet the food storage demands of the establishment.
Correction: Provide additional refrigeration necessary to maintain food items at 41*F until repaired.
- Equipment - Good Repair and Proper Adjustment
Observation: Prep cooler temperature needs to be adjusted. Regrigerators need repair.
Correction: Repair prep cooler and refrigerator.
- Equipment - Cutting Surfaces
Observation: The cutting boards in the prep/cooking area are 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.
- Refuse - Storage Areas, Rooms, and Receptacles, Capacity and Availability
Observation: There is no refuse container at the area immediately adjacent to the kitchen hand sink.
Correction: Provide a refuse container for the disposal of paper towels at the kitchen hand sink.
- Refuse - Covering Receptacles (corrected on site)
Observation: Dumpster or outside refuse container was open or uncovered.
Correction: Cover all waste containers when not in continuous use.
- Employee Accommodations, Designated Areas (corrected on site)
Observation: Employee was observed eating on clean dish board at dish machine.
Correction: Designate an area for employees to eat, drink and use tobacco away from food, equipment and single-service and single-use articles to protect them from contamination
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Floor walls and ceings are noted in need of cleaning.
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean.
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01/31/2013 | Routine | |
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