The purpose of today's visit was to conduct a routine assessment. The following improvements to food safety have been identified during today's inspection:
1. Monitoring of cold holding, hot holding, and cooling temperatures
2. Updating of menus to include complete consumer advisory
3. Proper personal food and beverage handling by food staff
- Thawing / Approved Methods (corrected on site)
Observation: Observed the following food thawing using an improper method: OBSERVED FROZEN BEEF BEING THAWED IN STILL ROOM TEMPERATURE WATER.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be thawed using one of the following methods: 1) under refrigeration that maintains the food temperature at 41°F or less, 2) completely submerged under running water at a water temperature of 70°F or below with a sufficient velocity to agitate and float off loose particles of food as long as held for period of time at a temperature of 41°F or less, or 3) as part of a cooking process if the food is cooked as specified by Law or thawed in a microwave oven and immediately transferred to a conventional cooking process. TRAINING PROVIDED. FROZEN ITEMS RELOCATED TO THAW UNDER REFRIGERATION IN WALK-IN COOLER.
|
01/27/2016 | Routine | |
The purpose of today's inspection was to verify the following:
1. Tilapia used in ceviche is either 1) farm-raised and pellet fed OR 2) has been frozen for parasite destruction.
2. Consumer advisory has been provided for steak and ceviche.
A written letter from the supplier has been received that confirms that tilapia is farm-raised and pellet fed. In addition, a handwritten consumer advisory was created for the dine-in display menu.
No violation noted during this evaluation. | 08/18/2015 | Follow-up | |
The purpose of today's visit was to conduct a follow-up assessment. The following critical violation remains uncorrected:
1. Written letter from supplier for raw tilapia.
Certified Food Manager (CFM) stated that written letter from supplier stating that fish is either frozen for parasite destruction OR is farm raised and pellet fed will be made available by Monday, August 17th 2015. A follow-up inspection will be conducted if letter is not received by 8/17/15.
- Critical: Fish Served Raw RTE / Frozen for Parasite Destruction
Observation: The following fish offered for service or sale in the ready-to-eat form was not frozen to ensure parasite destruction: TILAPIA USED IN CEVICHE
Correction: PLEASE OBTAIN WRITTEN LETTER FROM SUPPLIER STATING THE FISH HAS BEEN FROZEN FOR PARASITE DESTRUCTION. Before service or sale in ready-to-eat form, raw or partially cooked fish shall be: 1) frozen and stored at a temperature of -4°F or below for a minimum of 7 days in a freezer, or 2) frozen at -31°F or below until solid and stored at -31°F or below for a minimum of 15 hours, or 3) frozen at -31°F or below until solid and stored at -4°F or below for a minimum of 24 hours.
- Critical: Consumer Advisory Required for Raw or Undercooked Animal Food
Observation: A review of the menu with the foodservice operator indicates that there is no consumer advisory for the following food item(s) that may be served raw and/or undercooked: CEVICHE
Correction: PLEASE UPDATE MENU WITH CONSUMER ADVISORY PROVIDED WITHIN 10 DAYS. If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish is served or sold raw or undercooked the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means.
|
08/14/2015 | Follow-up | |
The purpose of today's visit was to conduct a risk-factor assessment. The following violations have been observed for a second time:
1. Improper cold holding
2. Lack of consumer advisory for raw/undercooked items.
The following suggestions have been made as a means to incorporate Active Managerial Control (AMC):
1. Keep fan switch of walk-in cooler on at all times, including during inventory and stocking
2. Keep all hot wells on during service to maintain hot holding temperatures of 135F or above
3. Use food temperature logs provided DAILY to monitor cold holding temperatures of all cooler units
Please provide the items below to Health Department within 10 days:
1. Copy of food temperature logs
2. Written Letter from tilapia supplier that states that fish has been frozen for parasite destruction OR has been farm-raised/pellet fed. Do not serve raw/undercooked tilapia until letter has been received by Health Department
3. Updated consumer advisory for dine-in menu
- Critical: No Bare Hand Contact with RTE Foods (corrected on site)
Observation: A food employee was observed handling the following ready-to-eat food using their bare hands: LIME WEDGES
Correction: Except when washing fruits and vegetables, food employees may not contact ready-to-eat foods using their bare hands. Employees shall use suitable utensils such as deli tissue, spatulas, tongs, or clean disposable gloves to handle all ready-to-eat foods. TRAINING PROVIDED, EMPLOYEE PUT ON GLOVES WHILE SLICING LIMES.
- Critical: Fish Served Raw RTE / Frozen for Parasite Destruction
Observation: The following fish offered for service or sale in the ready-to-eat form was not frozen to ensure parasite destruction: TILAPIA USED IN CEVICHE
Correction: PLEASE OBTAIN WRITTEN LETTER FROM SUPPLIER STATING THE FISH HAS BEEN FROZEN FOR PARASITE DESTRUCTION. Before service or sale in ready-to-eat form, raw or partially cooked fish shall be: 1) frozen and stored at a temperature of -4°F or below for a minimum of 7 days in a freezer, or 2) frozen at -31°F or below until solid and stored at -31°F or below for a minimum of 15 hours, or 3) frozen at -31°F or below until solid and stored at -4°F or below for a minimum of 24 hours.
- Critical: Hot Holding of Potentially Hazardous Foods at 135°F or More (corrected on site)
Observation: The following food item(s) were observed hot holding at improper temperatures using a calibrated food temperature measuring device: IN HOT WELLS- TOMATO SALSA (93F).
Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held hot at a temperature of 135°F or above unless the permit holder is using "time as the public health control" as specified under 3-501.19. ITEMS REHEATED TO 165F OR ABOVE.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: IN AMERIKOOL WALK-IN COOLER- TOMATILLOS, CEVICHE, COOKED PORK (48F, 47F, 46F).
Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held cold at a temperature of 41°F or below. ALL ITEMS DISCARDED.
- Critical: Consumer Advisory Required for Raw or Undercooked Animal Food (repeated violation)
Observation: A review of the menu with the foodservice operator indicates that there is no consumer advisory for the following food item(s) that may be served raw and/or undercooked: CEVICHE
Correction: PLEASE UPDATE MENU WITH CONSUMER ADVISORY PROVIDED WITHIN 10 DAYS. If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish is served or sold raw or undercooked the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means.
|
08/03/2015 | Risk Factor | |
The purpose of today's visit was to conduct a follow-up assessment. Per discussion with operator, facility decided to stop serving raw fish in ceviche. Alternatively, cooked fish will be used so that future information for consumer advisory/parasite destruction will not be needed. Also, an ambient air temperature of 41F or below was observed for Walk-In cooler. Please resume full use of walk-in cooler to store potentially hazardous foods.
- Farm Raised Fish Served Raw RTE / Written Statement from Supplier (repeated violation)
Observation: The following farm-raised fish served or sold in a ready-to-eat form without freezing for parasite destruction is not properly identified as such: SHRIMP AND TALAPIA FOR CEVICHE.
Correction: If raw or partially cooked fish are served or sold in ready-to-eat form and the fish is raised and fed as specified by Law, a written agreement or statement from the supplier or aquaculturist stipulating that the fish were raised and fed shall be obtained by the person in charge and retained in the records for 90 calendar days beyond the time of service or sale to a consumer.
- Critical: Consumer Advisory Required for Raw or Undercooked Animal Food (repeated violation)
Observation: A review of the menu with the foodservice operator indicates that there is no consumer advisory for the following food item(s) that may be served raw and/or undercooked: ON DINE-IN AND TAKE-OUT MENUS-- CEVICHE DE CAMARON/PESCADO.
Correction: If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish is served or sold raw or undercooked the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means.
- Certified Food Manager/Certificate Process (repeated violation)
Observation: The person in charge (PIC) has a valid certificate of successful completion of a Certified Food Manager (CFM) exam but does not possess the CFM card issued by ORS Interactive, Inc.
Correction: Food managers who possess a valid certificate of passing a food safety exam shall obtain the photo identification card from ORS Interactive, Inc. (see handout provided) . A copy of the photo identification card can be faxed to the food safety section at (703) 385-9568.
|
02/10/2015 | Follow-up | |
The purpose of today's visit was to conduct a routine assessment. Trained employees on how to make chlorine based sanitizer solution for wet wiping buckets. Informed that storage of wet wiping cloths in bucket prevents cross contamination and bacterial growth on cloths, which could contribute to food-borne illness. Please be advised not to store potentially hazardous foods (PHFs) in Walk-In Cooler until EHS receives service invoice. Please provide the following:
1. Service invoice for Walk-in Cooler within 5 days,
2. Letter from supplier for shrimp and tilapia that states items are farm-raised and pellet fed within 5 days,
3. and updated dine-in and take-out menus with complete consumer advisory information within 10 days.
A follow-up inspection will be conducted on Tuesday, February 10th. I look forward to your next assessment.
- Critical: Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers (corrected on site)
Observation: Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils. OBSERVED MULTIPLE OPEN CUPS ON PREP STATION.
Correction: Food employees may have beverages in the kitchen areas as long as they are covered and consumed through a straw and stored in a manner that will prevent contamination to food, equipment, utensils, linens, and single service items. CUPS WITH LIDS AND STRAW PROVIDED TO EMPLOYEES.
- Wiping Cloths/Use Limitation/Wet Towel Storage (corrected on site)
Observation: Wet wiping cloths used for wiping counters and other equipment surfaces were observed stored on the PREP COUNTER.
Correction: Wet wiping cloths are to be used for wiping counters and other equipment surfaces and are to be held in a chemical sanitizer solution at the appropriate concentration between uses. CLOTHS PLACED IN SANITZER SOLUTION.
- Farm Raised Fish Served Raw RTE / Written Statement from Supplier
Observation: The following farm-raised fish served or sold in a ready-to-eat form without freezing for parasite destruction is not properly identified as such: SHRIMP AND TALAPIA FOR CEVICHE.
Correction: If raw or partially cooked fish are served or sold in ready-to-eat form and the fish is raised and fed as specified by Law, a written agreement or statement from the supplier or aquaculturist stipulating that the fish were raised and fed shall be obtained by the person in charge and retained in the records for 90 calendar days beyond the time of service or sale to a consumer.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: IN WALK-IN COOLER- SHRIMP (42F), SALSA (44F), CUT MELON (43F), RAW BEEF (42F)
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below unless the permit holder is using "time as public health control" as specified under 3-501.19 to limit bacteria growth. ALL ITEMS WERE DISCARDED. RECENTLY PREPARED POTENTIALLY HAZARDOUS FOOD MOVED TO PROLOAD 2DR AND KELVINATOR 1DR COOLER.
- Critical: Consumer Advisory Required for Raw or Undercooked Animal Food
Observation: A review of the menu with the foodservice operator indicates that there is no consumer advisory for the following food item(s) that may be served raw and/or undercooked: ON DINE-IN AND TAKE-OUT MENUS-- CEVICHE DE CAMARON/PESCADO.
Correction: If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish is served or sold raw or undercooked the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means.
- Equipment / Good Repair / Components / Gaskets
Observation: The door gaskets of the following unit(s) are (missing, damaged): AMERIKOOL WALK-IN COOLER.
Correction: PLEASE REPLACE WHEEL CLOSURE APARATUS WITHIN 5 DAYS. Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.
- Certified Food Manager/Certificate Process
Observation: The person in charge (PIC) has a valid certificate of successful completion of a Certified Food Manager (CFM) exam but does not possess the CFM card issued by ORS Interactive, Inc.
Correction: Food managers who possess a valid certificate of passing a food safety exam shall obtain the photo identification card from ORS Interactive, Inc. (see handout provided) . A copy of the photo identification card can be faxed to the food safety section at (703) 385-9568.
|
02/05/2015 | Routine | |
- Critical: Date Marking of Refrigerated, Ready-to-Eat PHF (TCS Food) (corrected on site)
Observation: The following refrigerated, ready-to-eat, potentially hazardous food that is prepared on site is not used or discarded within 24 hours of preparation and was not observed to be date marked:--OBSERVED COOKED TAMALES AND SHREDDED CHEESE INSIDE THE KELVINATOR 2DR UR COOLER WITHOUT DATE MARKING. OBSERVED COOKED DICED PORK, CEVICHE, BEEF TONGUE, AND BEEF SOUP INSIDE THE WIC WITHOUT DATE MARKING. OBSERVED COOKED SHREDDED CHICKEN AND DICED BEEF INSIDE THE BEVERAGE AIR 2DR UR COOLER IN THE HALLWAY WITHOUT DATE MARKING.
Correction: Refrigerated, ready-to-eat, potentially hazardous foods that are prepared on site and kept for more than 24 hours cannot have a shelf-life of more than 7 days, including the day of preparation. These food items must be marked with either the "consume-by" date and/or "preparation" date, color-coded labels, or another marking system/method that effectively indicates shelf-life that is clearly understood and properly used by the employees.--EHS PROVIDED TRAINING ON DATE MARKING. PIC PLACED DATE MARKING ON NEEDED ITEMS.
- Temp Meas Devices for Cold & Hot Hold Equipment, Present
Observation: There was no temperature measuring device located in the following cold or hot holding equipment:--EHS DID NOT OBSERVE A THERMOMETER INSIDE THE TRUE 2DR UR COCA-COLA BEVERAGE COOLER
Correction: Cold or hot holding equipment used for the storage of potentially hazardous foods (time/temperature control for safety food) shall be designed to include and shall be equipped with at least one integral or permanently affixed temperature measuring device that is located to allow easy viewing of the device's temperature display.
- Modifications to FDA Food Code/Section 4-205.10, Equipment Certification (repeated violation)
Observation: The following items are intended for household use only and are not approved for use in a commercial food establishment:--OBSERVED SUGAR, BEANS AND OTHER FOOD INGREDIENTS BEING STORED UNDER PREP TABLE IN NON-COMMERCIAL GRADE FOOD CONTAINERS.
Correction: Food equipment that is certified or classified for sanitation by an American National Standards Institute (ANSI) accredited certification program will be deemed to comply with Parts 4-1 and 4-2 of this chapter. Food equipment in a food establishment shall be certified of classified by an ANSI-accredited certification program, an equivalent certification program, or approved by the Regulatory Authority before installation and/or use.
- Critical: Certified Food Manager/Presence Required (corrected on site)
Observation: There is no Certified Food Manager present at the beginning of the inspection.
Correction: It shall be unlawful to operate a food establishment unless it is under the immediate control of a certified food manager. It is highly suggested that you have more than one employee with the food manager's license. ORS Interactive, Inc. (see handout provided) issues the required photo identification card with proof of successful completion of a certified food manager's exam. Failure to have a certified food manager on site during ALL hours of operation including food preparation, food service, and cleaning/sanitizing of equipment/utensils will result in closure of the establishment.
- Floor , Wall & Ceiling / Design (corrected on site)
Observation: The CARDBOARD located ON THE FLOOR OF THE WALK-IN COOLER does not meet the standard of: 1. smooth, durable and easily cleanable. 2. closely woven and easily cleanable carpet. 3.
Correction: Wall, floor, and ceiling surfaces shall be smooth, durable, easily cleanable, and non-absorbent for areas subject to moisture such as food preparation areas, walk-in refrigerators, warewashing areas, and toilet rooms.--PIC REMOVED CARDBOARD FROM WALK-IN COOLER FLOOR.
- Floor / Wall / Ceiling / Cleanability (repeated violation)
Observation: THE CEILING TILES IN THE WOMEN'S RESTROOM ARE ABSORBENT AND THEREFORE NOT EASILY CLEANABLE.
Correction: REPLACE THE TILES WITH TILES THAT ARE SMOOTH, EASILY CLEANABLE AND NON-ABSORBENT.
- Handwashing Cleanser, Available at Handwashing Facilities (corrected on site)
Observation: Observed that hand soap was not provided at each handwashing sink.
Correction: Provide hand soap at each hand sink to allow employees to properly wash their hands.
- Hand Drying Provision / Individual, Disposable Towels (corrected on site)
Observation: Observed that paper towels were not provided at each handwashing sink.
Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing.
|
01/30/2014 | Routine | |
The purpose of today's visit is to conduct a follow-up inspection. Correct all violations within 7 days.
- Sanitizer Test Kit Required (repeated violation)
Observation: The facility does not have a test strip for monitoring the concentration of sanitizer used at the three-compartment sink.
Correction: Obtain a QUATERNARY AMMONIUM test kit.
- Modifications to FDA Food Code/Section 4-205.10, Equipment Certification (repeated violation)
Observation: The containers storing bulk ingredients (e.g. sugar) are not commercial grade equipment.
Correction: All food equipment and containers must be ANSI or NSF approved or commercial grade.
- Plumbing / Maintained in Good Repair (repeated violation)
Observation: The three-compartment sink is leaking.
Correction: Repair the plumbing fixture so that it is no longer leaking.
- Floor / Wall / Ceiling / Cleanability (repeated violation)
Observation: The ceiling tiles in the women's restroom are absorbent and therefore not easily cleanable.
Correction: Replace the tiles with tiles that are smooth, easily cleanable and non-absorbent.
- Toilet Rooms, Enclosed / Self-Closing Door (repeated violation)
Observation: The men's toilet room door is not provided with a self-closing mechanism.
Correction: Provide a self-closing hinge or closing mechanism for the toilet room door.
|
01/09/2014 | Follow-up | |
**Approval is hereby granted for the issuance of a Health Department Permit. This inspection report shall serve as your permit until the official permit is received. A follow-up inspection will be conducted on January 7, 2014 to ensure correction of all violations listed above. Equipment additions/replacement/changes are not allowed without Health Department approval.**
Note the following recommendations:
It is recommended that more than one person on staff be a Certified Food Manager. A Certified Food Manager must be on the premises during ALL food preparation and service.
Recommendation is made to have exhaust hood cleaned at least every six months. Maintain records of hood cleaning for Health Department review.
Recommendation is made to clean hood filters at least every two weeks.
It is recommended that the grease trap be cleaned at least every two months. Maintain records of grease trap cleaning for Health Department review.
It is recommended that a monthly pest control program be implemented. Maintain records of pest control treatments for Health Department review.
Water Heater: State Sandblaster, model SBBS7576NE, 75,100 BTU, 72.82gal/hour recovery
- Nonfood-Contact Surface/Corrosion Resistant/Nonabsorbent
Observation: The following surfaces are made of materials that are not easily cleanable:
1. particle board shelving storing the to-go containers at the front counter
2. particle board wall attachment holding the spoon rack
3. dry storage shelves near the restroom constructed of unfinished wood.
4. cardboard on the floor of the walk-in refrigerator.
Correction: Paint the surfaces so that they are easily cleanable. Remove the carboard from the walk-in refrigerator floor.
- Sanitizer Test Kit Required
Observation: The facility does not have a test strip for monitoring the concentration of sanitizer used at the three-compartment sink.
Correction: Obtain a QUATERNARY AMMONIUM test kit.
- Equipment / Fixed / Space / Seal
Observation: The handsink needs to be caulked to the wall to allow for easy cleaning
Correction: Caulk the handsink to the wall. NOTE: The CFM stated that the wall may be replaced. If that is the case, caulk the handsink to the new wall.
- Modifications to FDA Food Code/Section 4-205.10, Equipment Certification
Observation: The containers storing bulk ingredients (e.g. sugar) are not commercial grade equipment.
Correction: All food equipment and containers must be ANSI or NSF approved or commercial grade.
- Plumbing / Maintained in Good Repair
Observation: The three-compartment sink is leaking.
Correction: Repair the plumbing fixture so that it is no longer leaking.
- Critical: Direct Connection Not Allowed / Backflow Prevention Required/ 3-Vat Sink & Food Equipment
Observation: Observed the pipe leading from the sanitize basin of the three-compartment sink with only an air break to the floor drain.
Correction: The pipe must be separated from the floor drain by an air gap (space) of at least 2x the diameter of the pipe.
- Floor / Wall / Ceiling / Cleanability
Observation: The ceiling tiles in the women's restroom are absorbent and therefore not easily cleanable.
Correction: Replace the tiles with tiles that are smooth, easily cleanable and non-absorbent.
- Toilet Rooms, Enclosed / Self-Closing Door
Observation: The men's toilet room door is not provided with a self-closing mechanism.
Correction: Provide a self-closing hinge or closing mechanism for the toilet room door.
- Physical Facilities Good Repair
Observation: The following areas of the physical facility are not maintained in good repair:
1. The peeling wall section between the hood and the front counter.
2. The hole in the wall by the handsink
3. the missing coving tiles under the three-compartment sink replaced with concrete.
Correction: Repair the physical facilities
|
12/11/2013 | Pre-Opening | |
Restaurant representatives - add corrected or new information about Tacos 'el Costalilla', 7862 Richmond Hwy, Alexandria, VA 22306 »