be sure to use approved food storage containers when portioning all foods. Source: Prime Meats
- Food - Packaged and Unpackaged - Separation, Packaging, and Segregation (corrected on site)
Observation: observed uncovered food in walk in cooler. Raw meat stored on same shelf as leftovers.
Correction: Prevent contamination by storing food in packages, covered containers, or wrappings.
- Food Storage - Clean and Dry Location
Observation: Food stored on the floor (raw meats in plastic bins on floor).
Correction: Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Thawing (repeated violation)
Observation: Improper methods used to thaw tripe. Tripe on counter top
Correction: Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41°F (45°F) 2. Completely submerged under running water at a temperature of 70°F or below with sufficient water velocity to agitate and float off loose particles in an overflow. Ready-to-eat food shall not exceed 41°F and raw animal foods shall not exceed 41°F for more than four hours 3. As part of the cooking process. Correct today
- Handwashing - Using a Handwashing Lavatory (corrected on site)
Observation: The handwashing facility located at the dishwashing area is blocked, preventing access by employees for easy handwashing.
Correction: Access to the handwashing facility identified above is to be available during all hours of operation. Remove the items preventing its use.
- Critical: Plumbing System Maintained in Good Repair* (corrected on site)
Observation: Toilet facilities are not flushing and in immediate need of repair
Correction: All repairs to plumbing equipment and lines are to be in accordance with law. Properly repair the equipment.
|
07/24/2015 | Routine | |
All critical violations from the previous inspection report from March 19 have been corrected. Physical facilities are to be repaired within 30 days.
- Physical Facilities in Good Repair (repeated violation)
Observation: Floors of establishment not maintained in good repair.
Exterior glass wall in dining area has shattered and is unsafe.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. Correct within 30 days.
|
03/27/2014 | Follow-up | |
NOTE: remove tinfoil lining shelves in storage room. Remember to hang mops up to dry. Recommend the use of shallow pans for cooling purposes.
- Critical: Demonstration of Knowledge*
Observation: The person in charge failed to explain the proper cooling practices for potentially hazardous foods.
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.
- Hands - Where to Wash (corrected on site)
Observation: A food employee was observed cleaning their hands in a food preparation sink or a sink used for utensil washing because handsink was blocked
Correction: Instruct food employees to clean their hands in a handwashing lavatory. Food employees may not clean their hands in a sink used for food preparation or utensil washing. Keep handsink clear to promote handwashing in sink. Corrected on site
- Critical: Temperature*
Observation: Refrigerated poultry received at inadequate temperatures. Poultry at 48 degrees.
Correction: Discard or reject delivery of potentially hazardous food received above 41°F. Routinely inspect PHF upon receipt for evidence of current or previous temperature abuse.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Preparation of raw food conducted in a manner that may cause cross contamination of to ready-to-eat food (RTE). Handling of raw food during prep (raw beef) and then handling of ready to eat bread with gloved hands. Raw beef and chicken stored over ready to eat bread in the walk in cooler.
Correction: Separate raw foods during storage, preparation, holding, and display from raw RTE food including other foods such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
- Gloves - Use Limitation (corrected on site)
Observation: Single-use gloves while worn during multi-tasked food preparation.
Correction: Discard gloves when changing tasks and wash hands when changing from raw food to ready-to-eat (RTE) food preparation to prevent cross contamination. Single-use gloves shall be used for only one task such as working with RTE food or with raw animal food and used for no other purpose.
- Thawing
Observation: Improper methods used to thaw shrimp and mozzerella
Correction: Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41°F (45°F) 2. Completely submerged under running water at a temperature of 70°F or below with sufficient water velocity to agitate and float off loose particles in an overflow. Ready-to-eat food shall not exceed 41°F and raw animal foods shall not exceed 41°F for more than four hours 3. As part of the cooking process
- Critical: Cooling* (corrected on site)
Observation: 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.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Carnita meat cold holding at improper temperatures (stored on counter)
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. Corrected on site.
- Critical: Adulterated - Discarding Unsafe - Adulterated or Contaminated Food*
Observation: Unsafe dried and molded cheese, rotted peppers, has not been discarded or rendered unusable. Vegetables contaminated with raw chicken juice in reach in freezer.
Correction: Discard or render unusable food that is found to be unsafe or adulterated.Correct today.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the prep cooler
Correction: Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature. correct within one week
- Cooling, Heating, and Holding Capacities
Observation: Freezer was overstocked and is not sufficient in number or capacity to meet the food storage demands of the establishment. Evidence of thawing in the freezer.
Correction: Provide additional Freezer space necessary to maintain food items at proper temperature. Overstocked equipment does not allow for proper air circulation and/or heat transfer. Improper food storage temperatures are a major contributing factor to foodborne illness. Recommend increasing deliveries per week. Correct within one week.
- Temperature - Food Temperature Measuring Devices - Provided
Observation: The Person in Charge could not produce an appropriate food temperature measuring device to verify cooking temperatures of thin foods such as meat patties or fish filets.
Correction: A temperature measuring device with a suitable small-diameter probe that is designed to measure the temperature of thin masses shall be provided and readily accessible to accurately measure the temperature in thin foods such as meat patties and fish filets. Correct within one week.
- Physical Facilities in Good Repair
Observation: Floors of establishment not maintained in good repair.
Exterior glass wall in dining area has shattered and is unsafe.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. Correct within 30 days.
|
03/19/2014 | Routine | |
Observed invoice from pest control company. Return in 30 days for follow up inspection.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Floors and areas behind equipment in the kitchen area noted in need of cleaning.
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.
- Ventilation Systems - Cleaning Ventilation Systems - Nuisance and Discharge Prohibition
Observation: Vent filters in the hood system are not being maintained in a clean condition and grease dripping on the floor
Correction: Maintain hood system vent filters in a clean condition. Correct within 30 days
|
05/16/2013 | Complaint | |
Manager showed pest control invoice from Jan 2013. No evidence of inspect infestation however floor of establishment in need of detail cleaning.
Floors under cooking equipment has an excessive amount of grease dripping onto floor. Clean floors and repair hood system to avoid excessive grease build up. Correct within 7 days.
No violation noted during this evaluation. | 04/30/2013 | Complaint | |
200 ppm quat. Source: U.S. foods, Floors of establishment in need of detail cleaning.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: shredded cheese and sliced tomato cold holding at improper temperatures on the front line
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
|
03/05/2013 | Risk Factor | |
Restaurant representatives - add corrected or new information about Plaza Tapatia, 500 Culpeper Town Square, Culpeper, VA 22701 »