Salsa to be cooled to 41 F within 4 hours. Do not keep tubs of salsa at room temperature. Too many critical violations today. Workers to understand proper storing, cooling and dating foods. These are very important. I am able to schedule a training inspection for my next visit.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site) (repeated violation)
Observation: The cook is drinking from an uncovered container in the food preparation area.
Correction: Employees may drink from a closed beverage container with straw 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. Drink was discarded.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site) (repeated violation)
Observation: Raw chicken stored above raw beef in make table.
Correction: Store raw chicken on bottom shelf.
- Critical: Cooling* (corrected on site)
Observation: Cheese dip was not being adequately cooled to prevent the growth of harmful bacteria. Two tubs were found at room temperature, one was found on the floor. A tub of cheese dip prepared yesterday was still above 41 F today.
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. Two containers were placed into ice baths. An overview of approved cooling was given to cook and PIC. The cheese dip from yesterday was discarded.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site) (repeated violation)
Observation: Rice hot holding at improper temperatures. (104 F)
Correction: Discard the food and ensure that potentially hazardous foods for hot holding are maintained at 135°F or above to inhibit the growth of harmful bacteria. Cook discarded the rice.
- Critical: Food-PHF/TCS-Cold Holding-shell eggs
Observation: Observed raw shell eggs not stored in refrigeration equipment that maintains ambient air temperature of 45°F or less Eggs were found at room temperature.
Correction: Store raw shell eggs in refrigerated equipment capable of maintaining ambient air temperatures of 45°F or less Eggs were returned to refrigerator.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site) (repeated violation)
Observation: The prepared ready-to-eat (RTE) chicken and cheese dip 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. All containers were dated.
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10/14/2015 | Risk Factor | |
Ceiling vents in dishroom were cleaned but need further work. PIC intends to replace since the vents could not be removed for cleaning. Tubs of salsa were found on floor of walk in. It was discussed putting them on dollies with wheels. A bucket for wiping cloths was provided but not set up today. Workers are still not dating foods prepared in advance such as carnitas, rellenos and bean. PIC to review once again. A lot of work has been done. Permit issued.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site) (repeated violation)
Observation: Different types of raw animal foods stored in such a manner that may cause cross contamination. Raw chicken stored over steak and shrimp in reach in.
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.
- 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.
- Food Storage - Clean and Dry Location (repeated violation)
Observation: Food stored on the floor or food stored less than 6" above the floor. Food on walk in floor.;Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (repeated violation)
Observation: The prepared ready-to-eat (RTE) carnitas, chile rellenos 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.
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07/17/2015 | Follow-up | |
Observed cook shut oven door with foot. This is the same handle that is opened with gloved hand. This is a habit that needs to be changed. Permit expires 7/31/15. Call for reinspection.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
Correction: Employees may drink from a closed beverage container with straw 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* (corrected on site)
Observation: Different types of raw animal foods stored in such a manner that may cause cross contamination. Chicken over shrimp and steak in reach in and walk in.
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 Containers - Identified with Common Name of Food
Observation: Unlabeled food containers.(salt)
Correction: Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
- Ice Used as Exterior Coolant - Prohibited as Ingredient
Observation: Ice used as a medium for cooling the exterior surfaces of food containers is also for drink ice or used as food.
Correction: Cease use of ice used as a cooling medium for food. Ice that has been in contact with unsanitized surfaces or raw animal foods may contain pathogens and other contaminants.
- 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.
- Food Storage - Clean and Dry Location
Observation: Food stored on the floor or food stored less than 6" above the floor. Food on walk in floor.;Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site) (repeated violation)
Observation: Rice and cooked vegetables found holding under steam table.
Correction: This is a poor practice. This has shown not to hold foods above 135 F. Keep warm in a low temp oven. Both were removed and reheated.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (repeated violation)
Observation: The prepared ready-to-eat (RTE) carnitas, chile rellenos 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.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: Foil used on shelves. Paper lining bar shelves. Bare wood on some shelving in kitchen.
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent. REmove foil and paper. Use cleanable material or place directly onto stainless steel shelf. Washable paint on bare wood is an option. This also includes shelf where water heater is upon.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the walk in.
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.
- Sanitizing Solutions, Testing Devices
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the new quaternary ammonium sanitizer in use.
Correction: Obtain a multi quat test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Single-Service and Single-Use Articles, Use Limitation (corrected on site)
Observation: Manufacturer containers (tin cans)were observed reused for the storage of sour cream, guacamole.
Correction: Discontinue the reuse of manufacturer containers for food storage. Provide approved reusable food storage containers designed for your food storage needs.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: Knives stored on rack found dirty.
Correction: Clean and sanitize before storing.
- Equipment - Non-Food Contact Surfaces and Utensils
Observation: Can opener and holder found dirty..
Correction: Clean.
- Critical: Backflow Prevention Device, Carbonator
Observation: The carbonator for the soda fountain machine did not have an adequate backflow prevention device in place to prevent contamination of the potable water lines
Correction: Provide adequate backflow prevention devices upstream of the carbonator and downstream from any copper in the water supply to prevent contamination.
- Plumbing System Maintained in Good Repair
Observation: Plumbing leak under 2-c prep sink. Cold water to handsink is not operating.
Correction: Repair plumbing issues.
- Outer Openings - Protected
Observation: Self-closing device on back door is broken.
Correction: Repair.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Mildew along drain board in dishroom. Return vents in ceiling above dish area are dusty.
Correction: Clean mildew. Clean vents.
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06/09/2015 | Routine | |
Standardization inspection with EHS.
No violation noted during this evaluation. | 02/23/2015 | Training | |
Remove paper from under bar glasses. Use cleanable alternative such as mats. When thawing foods, the food must be immersed under cold running water not just under the spigot. PIC knew symptoms associated with food borne illness. Metal stemmed thermometers were calibrated today. Check weekly. Hood system looked good. Cookline and dishroom were clean. Ensure cheese sauce and carnitas are cooled from 135 F to 70 F within 2 hours and then down to 41 F in 4 more hours. Post a NO SMOKING sign in restaurant.
- Critical: Hands - When to Wash*
Observation: Observed wait staff bus table, touch lip portion of glasses but did not wash hands before returning to diningroom.
Correction: Wash hands after bussing tables. This not only protects the next customer but also the worker. Manager to address with staff.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Raw chicken stored over raw shrimp in reach in.
Correction: Store chicken on lower shelf. Corrected.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site) (repeated violation)
Observation: Rice holding hot on shelf below steam table but did not reach 135 F during the holding period.
Correction: Cook placed on stove top to reheat to 165 F.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Two trays of eggs found at room temperature.
Correction: Store eggs in refrigerator. Eggs were returned to refrigerator.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (repeated violation)
Observation: Cooked foods in walk in were not dated: chicken, beef, cheese sauce, cut tomatoes.
Correction: These ready to eat foods to have dates marked on containers.
- Critical: Time as a Public Health Control*
Observation: No written procedures for the use of time as a public health control with potentially hazardous foods. Chile rellenos are kept at room temperature during the lunch rush. No policy available.
Correction: Provide written procedures for the use of time as a public health control. The procedures must include the following steps or practices: a. Food must be marked with the time within which it must be cooked, served or discarded. b. The food is served or discarded within four hours from the time when the food is removed from temperature control c. Food in unmarked containers or packages, or for which the time expires is discarded and d. Written procedures are maintained in the food establishment and made available to the regulatory authority upon request e. Once time is implemented as a control measure for potentially hazardous food, no other measures may be substituted.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods
Observation: Steaks and some egg dishes did not have disclosure that these can be ordered undercooked by the consumer.
Correction: Disclosure is required. This was discussed with operator. He intends to place a sticker onto menu adding the statement about customer's choice for cooking eggs and steaks.
- Equipment - Non-Food Contact Surfaces and Utensils (corrected on site)
Observation: Can opener found soiled.
Correction: Clean and sanitize.
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10/27/2014 | Risk Factor | |
Continue to work on 3180, 3080. Issued annual permit.
- Lighting, Intensity (repeated violation)
Observation: Observed light less than 20 foot candles at handsinks in kitchen and bar and dishroom.
Correction: Correct by providing 20 foot candles.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Observed wall not clean at front prep refrigerator, rear prep station.
Correction: Correct by cleaning.
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07/15/2014 | Follow-up | |
- Cloths - Wiping Cloths - Use Limitation (corrected on site)
Observation: Observed wiping cloths not properly stored.
Correction: Correct by storing in sanitizer solution.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site) (repeated violation)
Observation: Observed hot TCS food held below 135 degrees (rice).
Correction: Correct by reheating to 165 degrees.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: Observed TCS food not labeled with use by date (pork, chili rellenos).
Correction: Correct by labeling and dating.
- Non-Food Contact Surfaces
Observation: Observed nonfood contact surfaces not clean (cart, door of refrigerator).
Correction: Correct by cleaning.
- Lighting, Intensity
Observation: Observed light less than 20 foot candles at handsinks in kitchen and bar and dishroom.
Correction: Correct by providing 20 foot candles.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Observed wall not clean at front prep refrigerator, rear prep station.
Correction: Correct by cleaning.
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06/09/2014 | Routine | |
Follow up to check dishmachine. Dishmachine company replaced feed line. Machine is dispensing sanitizer at proper concentration.
No violation noted during this evaluation. | 02/27/2014 | Follow-up | |
Discussed temperatures on top of prep unit. Moved TCS foods from top of unit and lowered temperature. Keep covered unless in use.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Observed rice held on steam table less than 135 degrees, chicken held less than 135 degrees (rice 108.9 degrees, chicken 125 degrees).
Correction: Correct by reheating to 165 degrees or discarding (reheated to 181 degrees).
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness* (corrected on site) (repeated violation)
Observation: Observed chlorine level in dishmachine reading less than 10 ppm.
Correction: Correct by contacting dishmachine repair company - use 3 compartment sink to sanitize until machine is repaired. Repair company responding.
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02/26/2014 | Risk Factor | |
Gloves worn during prep. Observed good handwashing. Ice bath cooling for salsa and cheese sauce.
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness* (corrected on site)
Observation: Observed chlorine level in dishmachine reading less than 10 ppm on test strip.
Correction: Correct by contacting dishmachine company to adjust concentration. Use 3rd compartment of 3 compartment sink to sanitize as needed until correction is made by dishmachine company. (Company was contacted and is responding).
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11/01/2013 | Risk Factor | |
Dishmachine 100 ppm chlorine - good. Reheating for hot holding - 130 degrees in 30 minutes. Product will reach 165 degrees within 2 hours. Gloves worn during prep/serve.
- Critical: Hands and Arms Cleaning Procedure* (corrected on site)
Observation: Observed dishwasher rinsed hands in 3 compartment sink prior to handling clean dishes.
Correction: Correct by washing for 20 seconds in handsink with lathering for 10-15 seconds with soap.
- Lighting, Intensity
Observation: Observed light not at proper intensity at kitchen sink (7.61), dishwash handsink (10.72), and bar handsink (5.34).
Correction: Correct by providing 20 foot candles of light at handsinks.
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07/08/2013 | Routine | |
Gloves worn during prep. Dishmachine chlorine level satisfactory.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Observed rice held below 135 degrees (119.5 degrees).
Correction: Correct by reheating to 165 degrees.
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03/07/2013 | Risk Factor | |
Dishmachine not operating at time of inspection. Service company called to adjust chlorine.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: Observed dishwasher eating while in dishmachine area.
Correction: Correct by eating in approved areas.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: Observed cooked TCS foods not labeled with "use by" date (stuffed peppers, beef tips, etc).
Correction: All TCS ready to eat foods held longer than 24 hours shall be labeled.
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12/07/2012 | Risk Factor | |
Restaurant representatives - add corrected or new information about Rico's Mexican Grill, 11321d Old Nuckols Road, Glen Allen, VA 23059 »