Permit issued
- 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.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent (repeated violation)
Observation: The nonfood contact surface of the Wooden shelves in the walk-in cooler are not corrosion resistant, nonabsorbent, and/or smooth.
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
- Dressing Areas and Lockers - Designation
Observation: Lockers or other suitable facilities are not provided for employees clothing and other possessions
Correction: Provide lockers or other suitable facilities for the orderly storage of employees clothing and other possessions
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12/03/2015 | Routine | |
Showed up @ 12:20 PM to observe cooling down of salsa but no cooling was being done. Returned later @ 5:00 PM and noted that salsa was just prepared and cooling @ 175 F. Discussed the method used for the cooling down of salsa and noted the following: Once cooked, the salsa is placed in shallow containers and the placed in an ice/water bath. The salsa is then removed from the ice/water bath and stored in the W-in cooler. It was noted that no record keeping of temperature/time of cooling is ever done.
Management agreed to begin by recoding temperature/time of food item being cooled down, noting temperature of when food item reaches 135 F then monitor temperature and time every 15 minutes to 30 minutes until food item gets down to 41 F. Managerial control is to be used it time is taking too long for food to reach the desired temperatures. A list of managerial controls was given. Time and temperature logs are to be faxed to the Health Department for the next two weeks.
Intervention plans for cooling and cold holding (for foods cold holding in the counter cooler units A and B) will be faxed to (757) 220-2255.
No violation noted during this evaluation. | 06/30/2015 | Risk Factor Intervention | |
Cold holding/cooling assessment revealed the following: (1) No cooling was being done @ the time of inspection. To return next Tuesday around 11 AM to assess the cooling down of Salsa
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Found Counter coolers C and D not cold holding at improper temperatures.
Correction: Relocate all PHFs/TCS foods to a colder unit that is capable of maintaining food storage at 41°F or below.
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06/26/2015 | Risk Factor Intervention | |
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent (repeated violation)
Observation: The nonfood contact surface of the wood walkin shelves are not corrosion resistant, nonabsorbent, and/or smooth. Paint or seal all wood surfaces in the walk-in refrigerator.
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
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02/03/2015 | Routine | |
Permit expires at the end of November 2014. Renewal fee and application due before new permit will be issued.
No violation noted during this evaluation. | 10/06/2014 | Routine | |
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site) (repeated violation)
Observation: In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils. Cup without lid or straw stored on prep table.
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.
- 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. Raw chicken stored on wire shelf above raw beef (prep cooler),raw shell eggs stored over cut vegetables (8 drawer 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.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: The nonfood contact surface of the wood shelving in walk-in cooler is not corrosion resistant, nonabsorbent, and/or smooth.
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent. Seal or paint surface to provide for a smooth nonabsorbent surface.
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04/09/2014 | Routine | |
Permit issued at time of inspection.
- 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.Uncovered container observed on prep table.
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.
- Floors, Walls, and Ceilings - Cleanability
Observation: Floor or floor covering in kitchen is not smooth and easily cleanable. Unsealed concrete observed throughout kitchen area.
Correction: Repair or replace floor or floor covering to make it smooth and easily cleanable.
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12/26/2013 | Routine | |
- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: Employees observed handling ready-to-eat (RTE) food with their bare hands.
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.
- Critical: Cooling* (corrected on site) (repeated violation)
Observation: Tripe (71°F) left out, under no refrigeration, cooked the night before 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: Time as a Public Health Control* (corrected on site)
Observation: No written procedures for the use of time as a public health control with potentially hazardous foods.
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: Sanitizer - Criteria/Chemicals for food contact* (corrected on site)
Observation: Chlorine bleach sanitizer being applied to food contact surfaces does not meet the requirements of 40 CFR 180.940, solutions concentration was too strong.
Correction: Utilize only chlorine bleach that meet the requirements of 40 CFR 180.940 when applying to food contact surfaces, the concentration should never exceed 200ppm, or be less than 50 ppm.
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07/29/2013 | Routine | |
1720 Corrected, test strips are available.
830 Corrected, ready to eat item are date marked
Proper food storage order is being conducted.
New make table is operational and hold at proper temperature.
No violation noted during this evaluation. | 02/11/2013 | Follow-up | |
One bag of cooked beef kept in plastic shopping bag corrected on the spot
Provided VDH Health Policy, form 1 B, Date marking instructions, Minimum cooking temps, Proper food storage, Cooling method instructions.
- Critical: Employee Health* (corrected on site)
Observation: PIC was not aware of reporting policy, symptom and illness's
Correction: PIC should be aware of policy and procedures. VDH Health Policy provided with form 1 B.
- Critical: Cooling* (corrected on site)
Observation: Ambient temperature or pre-chilled Orchata and Chicken not being adequately cooled to prevent the growth of harmful bacteria.
Correction: Cool potentially hazardous foods prepared from pre-chilled ingredients or ingredients at ambient temperature to 41°F or below within 4 hours. 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. Chicken was placed in shallow pan and Orchata was place in Freezer to speed up cooling process.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: The prepared ready-to-eat (RTE) @FOOD@ 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. Date mark PHF. I willreturn in 10 days.
- Warewashing Equipment, Determining Chemical Sanitizer Concentration
Observation: A sanitizer test kit is not being used to ensure the chemical sanitizing solution(s) are at the proper concentration.
Correction: Use a chlorine chemical test kit to ensure the sanitizing solution is maintained at the proper solution. Order test strips
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01/30/2013 | Routine | |
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