Pupusas are made to order, ingredients are kept on ice bath at 41 F.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Ventilation fan in the wall next to the fryer 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.
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03/07/2016 | Routine | |
PIC will attend next ServSafe class in Spanish. Vent system needs to be clean more frequently.
- Refuse - Covering Receptacles
Observation: Dumpster or outside refuse container was open or uncovered.
Correction: Cover all waste containers when not in continuous use.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: the removable filter plates for the vent system above the fryer and grill 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.
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11/09/2015 | Routine | |
- There are no any TCS foods in the black reach-in refrigerator in the back room. Unit is for produce storage only.
Non-critical violation must be corrected within 30 days.
- Refuse - Maintaining Refuse Areas and Enclosures
Observation: Trash and litter were observed adjacent to the refuse container outside the facility.
Correction: The refuse container storage area and grounds adjacent to the container are to be maintained clean and sanitary.
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06/16/2015 | Routine | |
Non-critical violations must be corrected within 30 days.
ServSafe application in Spanish handled to PIC.
- Food Storage Containers - Identified with Common Name of Food
Observation: Unlabeled food containers in the storage room.
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.
- Toilet Rooms - Enclosed
Observation: The hinge on self-closing door is broke.
Correction: Provide a self-closer for the toilet room door. Completely enclosed toilet facilities minimize the potential for the spread of disease by the movement of flies and other insects between the toilet facility and food preparation areas.
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02/11/2015 | Routine | |
Both violations have been corrected since last inspection.
Notes:
Do not delude hand soap with water, deluded soap will not support proper hand washing and bacteria/virus reduction.
No violation noted during this evaluation. | 10/14/2014 | Follow-up | |
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: All PHFs inside metal RIC 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: Toxics - Identifying Toxic Containers*
Observation: Chemical spray bottles observed without a label.
Correction: Label spray bottles with contents or discard.
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10/10/2014 | Routine | |
Notes:
One unlabeled spray bottle noticed in the storage room, ensure that all spray bottles are properly labeled.
Rear back room refrigerator was left open, found at 60 F internal temperature (produce stored only), was shut and dropped to 45 F at the end of inspection. PIC monitor unit to ensure 40 F or less if will use for any PHFs.
Back room now is used as a food and equipment storage room, must be finished with smooth and easy cleanable interior surfaces is will be used as is.
To prevent roach and other insects entry seal all openings around facility.
- Equipment - Good Repair and Proper Adjustment
Observation: The door gasket to the salad unit is in poor repair.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
- Indoor Areas - Surface Characteristics
Observation: The indoor wall material located in the back room does not meet the standard of: 1. smooth, durable and easily cleanable 2. nonabsorbent. Room used as a food and supplies storage room is not finished.
Correction: Refinish or replace the wall material at the area designated so it is: 1. smooth, durable and easily cleanable 2. nonabsorbent
- Handwashing Cleanser - Availability
Observation: Soap was not provided at the hand washing lavatory in the bar area.
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.
- Handwashing Signage/Handwashing Facilities
Observation: A sign or poster that notifies food employees to wash their hands is not provided at bar hand sink used by food employees
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
- Pests - Controlling Pests*
Observation: Harborage conditions exist. Live roaches observed along the wall near wooden shelf.
Correction: Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
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07/08/2014 | Routine | |
Critical violation must be corrected within 10 days, non-critical violations must be corrected within 30 days.
Discussed proper food storage in the refrigeration unit.
Date marking is in effect. Proper chemical test kit and food testing thermometer available.
FDA B-1 form discussed and provided to PIC.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation*
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 raw RTE food including foods such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
- Equipment - Good Repair and Proper Adjustment
Observation: Condensation on the bottom of the make-up table was observed, preventing necessary maintenance and easy cleaning.
Correction: Repair the make-up table to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Outer Openings - Protected
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents. Visible hole in the wall in the storage room close to the floor.
Correction: Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
- Hand Drying Provision
Observation: No disposable towels were provided at the hand washing lavatory in the bar hand sink and restrooms.
Correction: Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
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04/04/2014 | Routine | |
Restaurant representatives - add corrected or new information about Tako Nako, 2601 Turner Rd, North Chesterfield, VA 23224 »