Tito And Teresa, 8901 Jefferson Davis Hwy, Fredericksburg, VA 22407 - Mobile Food Unit inspection findings and violations

Business Info

Restaurant: Tito and Teresa
Address: 8901 Jefferson Davis Hwy, Fredericksburg, VA 22407
Type: Mobile Food Unit
Total inspections: 6
Last inspection: 03/28/2016

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Inspection findings	Inspection date	Type
Facility was inspected on 03/25/2016. No running water was available in the mobile unit. PIC voluntarily closed until the has running water. On 03/28/2016 facility now has running water and can re-open. Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* Observation: Observed raw shelled eggs stored with RTE tomatoes and sliced onions and peppers. Correction: Store raw shelled eggs separately from RTE foods. Critical: Toxics - Common Name/working Containers of Toxics* Observation: Observed a spray bottle of degreaser not labeled. Correction: Label all chemical bottles. Critical: Toxics - Poisonous or Toxic Material Containers* (corrected on site) Observation: Observed beef and cabbage stored in All Purpose Joint Compound containers. PIC removed the foods from the containers and discarded the containers. Correction: Only use food safe containers to store, transport, or dispense food.	03/28/2016	Risk Factor
Cold foods must be removed from the unit when electricity is not provided. Recommend hooking up to electricity overnight. Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site) (repeated violation) Observation: Raw shell eggs observed stored over raw vegetables 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. Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation) Observation: Hot dogs (52'F) and rice (47'F) cold holding at improper temperatures in refrigeration units. Hot dogs were discarded and rice was moved to freezer to chill faster. Correction: Ensure cold foods are held at 41'F and below at all times. Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site) (repeated violation) Observation: Rice noted without a date label. Correction: Ensure prepared foods are date marked from date of preparation and used within seven days.	11/02/2015	Risk Factor
Discussed with the Person in Charge: 1. During inspection, it was recommended to Person in Charge that foods cold-holding at improper temperatures be discarded. Person in Charge verbally agreed, however foods were not discarded during the inspection. 2. Person in Charge stated the home-style reach in cooler will be replaced. Call the health department once this is done. 3. Recommended temperature control for safety foods be relocated to coolers capable of holding proper temperature. Critical: Food - Potentially Hazardous Food - Cold Holding* Observation: Cold foods such as cooked rice (55'F) chorizo (55'F) and milk (50'F) cold holding at improper temperatures in two seperate refrigeration units. Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria. Critical: Food-PHF/TCS-Cold Holding-shell eggs Observation: Raw shell eggs (47'F and 57'F) cold holding at improper temperatures in two seperate refrigeration units. Correction: Cold hold shell eggs at 45'F and below. Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* Observation: Ready to eat temperature control for safety foods noted not date marked with either the prepared on or discard by date. Correction: Ensure all prepared ready to eat foods are labeled with a discard date not to exceed 7 days from the date of preparation. Equipment - Good Repair and Proper Adjustment Observation: Door gaskets observed torn on several coolers. Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications. Single-Service and Single-Use Articles, Use Limitation Observation: Observed gallon milk jugs being re-used for the storage of drinks such as iced tea. Correction: Discontinue the reuse of manufacturer containers for food storage. These containers cannot be cleaned and sanitized properly.	07/22/2015	Routine
Bleach water is used to sanitize equipment. Test kit provided. Overall facility appears clean and in good repair. Observed hand washing and glove use during inspection. Hot water heater has been installed. Hot water at hand sink only measured 73'F, but water at 3-compartment sink measured 110'F. Contact the health department regarding hot water at the handsink. Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site) Observation: Raw lamb and steak stored above ready to eat foods in the refirgeration unit. Correction: Store ready to eat foods over raw foods. Food Storage - Clean and Dry Location Observation: White rice (uncooked) stored uncovered. Correction: Cover foods in storage to keep them protected. Handwashing Lavatory, Water Temperature, and Flow Observation: Handsink does not currently have hot water supplied. Water tempreature is only 73'F. Correction: Repair hot water supply.	07/29/2014	Routine
Items from the pre-opening inspection dated July 29, 2013 have been corrected except: Continue to seal around the pipe below hand sink. Recommend using a foam spray. Also: The unit does not have a hot water tank. The water is currently warm due to the warm summer temperatures but when the weather gets cooler there will be no means to heat water. Provide a hot water heater for the water supply leading to the hand sink and 3-compartment sink. Please install within 30 days. The person in charge stated that the water supply is filled using clean & sanitized buckets of water poured into the tank. Recommend food grade hose for sanitary filling of water tank. Permit issued. Post permit in window. No violation noted during this evaluation.	08/08/2013	Routine
In order to obtain a health department permit to operate, the unit must have the following: 1. Install a 3-compartment sink large enough to clean and sanitize equipment. 2. Provide a test kit for sanitizer. Facility has bleach available for sanitizing equipment. 3. Seal the hole at the drain pipe under the hand sink. 4. A food grade hose and a hose bibb vaccum breaker. 5. Seal all holes to outside, or install screens. Facility may not prepare foods until a health department permit is issued. Pre-packaged items such as snacks and drinks may be sold without a permit. Contact the health department when you are ready for a re-inspection. No violation noted during this evaluation.	07/29/2013	Pre-Opening

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