Glass tumbler noted in the ice bin, at the bar. DO NOT use glass for scooping ice.
Recommended placing new traps down. Date any traps to see the amount of roach activity.
Will return in a month to check on the roach situation (04/12/2016)
- Pests - Controlling Pests* (repeated violation)
Observation: Harborage conditions exist. Four live cockroaches were noted on the trap, as well as several dead. Pest company has serviced facility twice, since the last visit. Explained to the operator to do a thorough cleaning and keep all food debris off the floor, as much as possible.
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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03/10/2016 | Follow-up | |
A new menu has been printed. Disclaimer has been added to the page with steak and chicken. Steak items that are served undercooked do not have an asterisk. Operator explained that the menu will be printed in six months. Items that are served undercooked must be asterisked.
Follow-up inspection to occur on/about March 10, 2016 to check on roach issue.
Replace tile between vents. Tiling must only be smooth and easily cleanable.
- 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. (on the speed rack in the walk-in cooler)
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.
- Ice Used as Exterior Coolant - Prohibited as Ingredient (corrected on site)
Observation: Ice used as a medium for cooling the exterior surfaces of food is also for drink ice or used as food. Can of red bull observed being stored in ice bin at the bar.
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.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Cheese sauce in the hot holding cabinet hot holding at improper temperatures. Operator explained that cheese sauce had been taken from the cooler that morning around 11 AM and was placed directly in the warming cabinet. Explained to operator that product must be reheated, prior to being placed in the cooler. Product was discarded.
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.
- Temperature Measuring Devices
Observation: Several refrigerators did not have a temperature measuring device. Thermometers should be placed in the warmest part (by the door).
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.
- Handwashing - Using a Handwashing Lavatory (corrected on site)
Observation: The handwashing facility located at the warewashing area is blocked, preventing access by employees for easy handwashing. Items were being stored in the sink.
Correction: Access to the handwashing facility identified above is to be available during all hours of operation. Remove the items in the sink preventing its use.
- Hand Drying Provision (corrected on site)
Observation: No disposable towels were provided at the hand washing lavatory at the bar.
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
- Ventilation Systems - Cleaning Ventilation Systems - Nuisance and Discharge Prohibition
Observation: Vent filters in the hood system are not being maintained in a clean condition.
Correction: Maintain hood system vent filters in a clean condition.
- Pests - Controlling Pests*
Observation: Harborage conditions exist. Two traps that were placed in the kitchen by the contracted pest control company, (one under the soda dispenser and the other under the hand sink at the warewashing area), were covered with cockroaches. Cleanliness doesn't seem to be an issue. Explained to the operator that with the facility being older, operator must do a walk through to assess if there are any holes/cracks that need to be sealed.
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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02/18/2016 | Routine | |
Data logger indicated after operator turned down the dial in the cooler, the cooler was working properly.
Labels for the menu have been ordered, to print the disclaimer on the pages where foods are served raw/undercooked.
Gasket for the make table on order.
Excellent recovery.
No violation noted during this evaluation. | 10/06/2015 | Follow-up | |
A few items were observed in the cooler from a week ago. Go through product to ensure foods are discarded within a week.
Unsure why the large containers of salsa were elevated. The issue may have to do with cooling. Operator explained that the jalapenos that are added to the salsa are boiled prior to being mixed in. Recommended pre-chilling ingredients prior to placing them in the salsa and placing jalapenos on an ice bath and cooling prior to adding to salsa. Some condensation was noted on the top of the container. Strongly recommended discarding the product.
Make sure the hand sink on the cook line is kept clean.
Store forks in the kitchen with the handle facing upward to prevention contamination to the mouth portion. Gloves should be worn when rolling silverware.
Date mark all ready-to-eat foods within 24 hours.
One live roach observed by the dish machine. Seal coving at this area once pest control has finished treatment. Repair wall by the door going out to the dumpster.
Do not store container of limes in the consumable ice at the bar.
Operator provided employee health information.
Almost out of test strips.
Ice cream scoop for ice cream cannot be stored in water. Wash, rinse and sanitize this scoop every four hours.
Data logger placed in the pepsi cooler. Will return tomorrow to pick it up.
A follow-up inspection will occur on/about 10/06/2015.
- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: Employees observed handling ready-to-eat (RTE) food with their bare hands.(drink garnish)
Correction: Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
- Gloves - Use Limitation (corrected on site)
Observation: Single-use gloves while worn during multi-tasked food preparation. Observed cook grabbing bagged raw product and then handling ready-to-eat food.
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.
- Critical: Cooling* (corrected on site)
Observation: Refried beans made the previous day noted not being adequately cooled to prevent the growth of harmful bacteria. Product was voluntarily discarded.
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* (corrected on site)
Observation: Portioned salsa/white sauce, milk, flan and diced tomato cold holding at improper temperatures. Items that were in the pepsi cooler were moved to another refrigerator. Explained to operator that diced tomato used on the guacamole cart must be kept surrounded with enough ice to ensure product stays chilled at 41 F or below.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods
Observation: The raw and/or undercooked foods provided on the menu, menu board, table tent or brochure do not provide a disclosure statement. Steaks on the menu are not asterisk. Disclaimer should be at the bottom of the page where the steaks are located.
Correction: The Consumer Advisory shall include a disclosure statement that includes a description of the animal-derived foods and identification of the animal-derived foods by astericking (*) them to a footnote that states that the items are served raw or undercooked, or contain raw or undercooked ingredients.
- Equipment - Good Repair and Proper Adjustment
Observation: The door gasket to the make table cooler is in poor repair.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
- Toilet Rooms - Enclosed
Observation: Toilet room door is not provided with a self-closing door. Repair the self-closing device on the employee rest-room.
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.
- Hand Drying Provision
Observation: No disposable towels were provided at the hand washing lavatory at the warewashing area.
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
- Lighting, Intensity
Observation: Less than 20 foot candles of light was noted at the warewashing area.
Correction: Provide at least 20 foot candles at a distance of 30 inches from the floor in consumer self-service areas, inside equipment, warewashing, equipment storage, toilet rooms
- Physical Facilities in Good Repair
Observation: Broken floor tiles noted at the warewashing area.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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09/23/2015 | Routine | |
Adequate thermometer. Quizzed an employee on the signs/ symptoms of illness and he responded quite well. He recalled signing FDA form 1-B and discussing employee health when he was hired. Forms up-to-date on all staff.
Notes:
1. Make sure all personal items are stored out of the food preparation area.
2. Reconnect the self-closing device on the employee rest room door and make sure the door closes upon exit.
3. Keep stocking of towels and soap in the employee rest room up.
4. Reviewed the shelf life limit of 7 days for ready-to-eat foods kept under refrigeration.
5. Noted ponding water in the bottom of the MUT cooler. Manager stated the pan that catches water may have come unbalanced and staff can fix this. Also monitor product temperatures in the bottom of the unit to ensure temperatures can be maintained under 41 F. Adjust thermostat and/or have unit serviced as needed.
- Food - Packaged and Unpackaged - Separation, Packaging, and Segregation (corrected on site)
Observation: Observed that some cooked food items and prepped raw vegetables in the WIC were not protected from potential contamination because they were not in packages, covered containers, or wrapped.
Correction: Prevent from potential contamination by storing food in packages, covered containers, or wrappings.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Shredded cheese, chicken wings, and chicken tenders in the MUT cooler cold holding at improper temperatures
Correction: Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition* (corrected on site)
Observation: According to the ""consume by"" date on the prepared ready-to-eat (RTE) chipotle sauce, carnitas, and carne in the WIC, the food should have been discarded 1-5 days ago.
Correction: Discard the food at this time and ensure all prepared RTE food is served, sold or discarded by the ""consume by"" date. 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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04/20/2015 | Routine | |
Notes:
1. Make sure refried beans, as well as other steam table foods are STIRRED FREQUENTLY to help more evenly distribute heat.
2. Make sure the hose at the mop sink is HUNG UP when not in use. The end of the hose cannot be stored below the flood rim of the sin. Another option is to completely disconnect the hose when not in use.
3. Hood are to be professionally cleaned in December 2014
4. All non-critical violations should be corrected within 30 days.
5. Also investigated a complaint from 11/23/14. No concerns observed regarding overall food safety.
- Equipment - Fixed Equipment, Spacing or Sealing
Observation: The 3-vat sink is not sealed to adjoining equipment or walls. It is pulling away from the wall.
Correction: Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The side board to the left of the 3-vat sink has a leak that allows water to drip down on the floor.Self-closing device on the side door to the facility is hanging down and is not connected.
Correction: Repair the leak and reattach the self-closing device 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 the leak and reattach the self-closing device, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Lighting, Intensity
Observation: Less than 50 foot candles of light was noted along the food preparation line. 5-20 foot candles measured. Lots of burnt out bulbs noted.
Correction: Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor
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11/25/2014 | Routine | |
Adequate thermometer, chlorine sanitizer buckets (strengthened upon request), chlorine dish machine, and test kit. Reviewed employee health. Signed form observed for a new employee.
Suggest pre-chilling the stewed tomatoes prior to making salsa. There is no rational explanation as to why salsa made from 75 F stewed tomatoes is still at 72 F after 6 hours under refrigeration. Current cooling methods for the product are not effective.
Make sure ice water levels are kept up on the container holding the diced tomatoes on the salsa/guacamole cart. Ice alone is not nearly as effective as ice water. Ice water needs to come up on the sides of the containers as far as the food level.
Hoods are due for professional cleaning in 7/14. Ecolab made last pest control visit on 6/4/14. Make sure pest control log reports are kept on site for review.
- Critical: Hands - When to Wash*
Observation: A food employee failed to wash his hands after touching the dumpster. Gloves were removed and fresh ones were put on without first washing hands.
Correction: Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: Dispensing utensils improperly stored between uses. Ice scoop stored directly on top of ice machine. No sort of protection from contamination. Ice bucket stored upright on top of ice machine.
Correction: Store the ice scoop in some type of container that can protect from contamination. Store ice bucket inverted.
- Cloths - Wiping Cloths - Use Limitation (corrected on site)
Observation: The concentration of the sanitizer water was 10 ppm.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use. Solution should measure 50-100 ppm chlorine.
- Critical: Cooling*
Observation: Salsa (made from all room temperature ingredients) noted not being adequately cooled to prevent the growth of harmful bacteria. After 6 hours the temperature was 72 F in the WIC.
Correction: Salsa is made from all room temperature ingredients. A total of 4 hours is allowed to cool from 70 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: Diced tomatoes on the guacamole cart cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Equipment - Good Repair and Proper Adjustment
Observation: The self-closing device to the side door of the facility has been disconnected. The left drainboard of the 3-vat sink has a leak that allows water to drip down onto the floor.
Correction: Repair/reattach the self-closure device on the side door. Caulk/seal up the leaks to the drainboard of the 3-vat sink.
- Refuse - Covering Receptacles (corrected on site)
Observation: Dumpster or outside refuse container was open or uncovered.
Correction: Cover all waste containers when not in continuous use.
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07/09/2014 | Routine | |
Adequate thermometer, chlorine sanitizer water, chlorine dish machine, and test kit. Reviewed employee health and checked forms on file for all staff.
Notes:
1. Facility has ordered air curtains for the WIC and they will be installed very soon.
2. A lack of space in the WIC is a real issue and the facility needs to secure additional refrigeration. A large amount of product has to be removed in order for staff to gain access to the WIF in the back.
3. Make sure the pest controller fills out the facility's log during each visit. Keep reports on file to share with the inspector.
4. Hood are due for professional cleaning in 3/14. Schedule in the coming weeks.
5. Encourage staff to leave food uncovered when trying to cool it down, and to stir it routinely. Once food is cooled, THEN cover it.
6. Excellent temperature control today!
- 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 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.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site)
Observation: The handwash station in the kitchen has food debris in the bottom of it.
Correction: The handwash facility identified above is to be used for washing hands only
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02/27/2014 | Routine | |
All violations from the previous inspection have been corrected.
Excellent recovery.
No violation noted during this evaluation. | 10/29/2013 | Follow-up | |
Provided operator with a information regarding cooling (in Spanish) and the upcoming basic food safety training course (in Spanish).
All unused equipment should be removed from the facility.
Small amount of build-up observed in the food prep sink and the hand sink by the cook line.
If New York strip is cooked to order, it must be asterisked on the menu.
A follow-up will occur on/about 10/29/2013.
- Critical: Hands - When to Wash* (corrected on site)
Observation: After handling dirty dishes, waitstaff failed to wash hands prior to handling food contact surfaces.
Correction: Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
- Critical: Food Contact with Equipment and Utensils* (corrected on site)
Observation: The same gloves were observed being used to handle chemicals, raw meats and ready-to-eat foods.
Correction: Use only cleaned and sanitized utensils or equipment during food preparation.
- Thawing (corrected on site)
Observation: Improper methods used to thaw chicken.
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*
Observation: Cheese dip made yesterday 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 - Hot Holding* (corrected on site) (repeated violation)
Observation: Rice hot holding at improper temperatures.
Correction: Hot hold potentially hazardous food at 135°F or above to inhibit the growth of harmful bacteria.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Chicken cold holding at improper temperatures. Chicken observed sitting on the counter to thaw had reached 65 F.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Floors, Walls, and Ceilings - Cleanability
Observation: Broken floor tiles observed throughout the kitchen.
Correction: Repair or replace floor or floor covering to make it smooth and easily cleanable.
- Handwashing Cleanser - Availability (corrected on site)
Observation: Soap was not provided at the hand washing lavatory in the employee rest-room.
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.
- Hand Drying Provision
Observation: No disposable towels were provided at the hand washing lavatory by the three compartment sink. Make sure this sink is easily accessible for hand washing.
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
- Handwashing Aids and Devices - Use Restrictions
Observation: Handwashing aids and devices have been installed at the food preparation sink
Correction: Remove handwashing aids and devices from the food preparation sink
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10/16/2013 | Routine | |
The manager is still figuring out the settings on the hot box, which also functions as a proofer. It's thought that the unit is being operated in the proofer setting versus hot box setting. Make sure to keep a thermometer in the unit at all time to give staff an accurate understanding of the internal temperature of the unit.
The MUT cooler thermostat needs to be lowered to provide safer cold holding temperatures in the bottom of the unit.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The MUT cooler and hot box were not maintaining adequate cold and hot holding temperatures.
Correction: Repair the MUT cooler and hot box 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 the MUT cooler and hot box, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
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06/25/2013 | Follow-up | |
Adequate thermometer, chlorine dish machine, chlorine sanitizer water (re-mixed upon request), and test kit. Reviewed employee health. Provided FDA form 1-B in Spanish and English. Signed copies from all staff need to be obtained and kept on file.
Repair technician present during inspection and started working on the MUT cooler.
Hot box purchased brand new. The digital readout of the temperature on the unit was 253 and the internal temperature was measured at 125. Have the thermostat checked out immediately.
Manager completed Certified Professional Food Manager course 8/2/2012 through A.P. Quality Training Inc.
Pest control is being handled through Ecolab.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation*
Observation: Raw food of animal origin holding in a manner that may cause cross contamination of to ready-to-eat food (RTE) in the WIC. Raw chicken stored over lettuce, raw beef stored over sauce and seafood dish, and shell eggs stored over apples.
Correction: Separate raw foods during storage, preparation, holding, and display from raw RTE food including other raw food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
- Food - Packaged and Unpackaged - Separation, Packaging, and Segregation (corrected on site)
Observation: Observed that tortillas were stored in direct contact with take out bags.
Correction: Prevent by storing food in packages, covered containers, or wrappings. Tortillas must be stored in some sort of food grade storage bag/packaging.
- Cloths - Wiping Cloths - Use Limitation (corrected on site)
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 in the WIC.;Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Cheese sauce on steam table and sauces in hot box hot holding at improper temperatures.
Correction: Rapidly reheat the food to 165°F and maintain at 135°F or above through the hot holding period.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Sour cream, pico, guacamole, lobster meat, chorrizo, and tamales in the MUT cooler and diced tomatoes on the guacamole cart cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Equipment - Good Repair and Proper Adjustment
Observation: The MUT cooler and hot box were not maintaining adequate cold and hot holding temperatures.
Correction: Repair the MUT cooler and hot box 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 the MUT cooler and hot box, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Refuse - Covering Receptacles (corrected on site)
Observation: Dumpster or outside refuse container was open or uncovered.
Correction: Cover all waste containers when not in continuous use.
- Critical: Sanitizer - Criteria/Chemicals for food contact* (corrected on site)
Observation: Bleach water being applied to food contact surfaces does not meet the requirements of 40 CFR 180.940 -- tested at 200 ppm+.
Correction: Utilize only bleach water that meet the requirements of 40 CFR 180.940 when applying to food contact surfaces -- 50-100 ppm
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06/24/2013 | Routine | |
Restaurant representatives - add corrected or new information about Tres Machos, 11521 Midlothian Tnpk, North Chesterfield, VA 23235 »