Don Miguel Mexican Restaurant, 3560 N. Courthouse Rd, Providence Forge, VA 23140 - Full Service Restaurant inspection findings and violations

Business Info

Restaurant: Don Miguel Mexican Restaurant
Address: 3560 N. Courthouse Rd, Providence Forge, VA 23140
Type: Full Service Restaurant
Phone: 804 263-2409
Total inspections: 5
Last inspection: 06/17/2015

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Inspection findings	Inspection date	Type
Reviewed menu. All product received raw and then prep and then freeze. Reminder on menu observed for consuming raw foods. Ceviche served along with undercooked beef and steak. Discussed hand washing and glove use policy. Discussed Employee Health. Training Form 1 B observed signed for all employees. Recommend resigning annually. PIC indicates temperatures of foods taken at time of cooking, hot holding and cooling. Equipment temperatures taken every morning. Fire suppression system checked February 2015 by Fire Protection. Hot holding food for lunch service discarded at end of service. Dinner foods hot held may be cooled and reheated for next day service. Seating capacity same as last year = 100 Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) Observation: Burrito sauce cold holding at improper temperatures. Observed at 45 degrees. Correction: Food at 45 degrees can be kept if used within 4 days. Date mark observed with 2 days left for use. Use by date was changed on sauce (5 containers) Equipment - Good Repair and Proper Adjustment (repeated violation) Observation: The following equipment was observed in a state of disrepair and damaged: prep RIC observed not working, ice machine leaking. RIC observed at 50 degrees. no food was stored inside of unit. Time as Control foods were observed stored on top of unit on ice (lettuce, quacomole, cheese, sour cream . These foods in temp. PIC indicates unit down for three days. Repairmen to fix by end of week) Correction: Repair the equipment 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 equipment, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter. Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site) Observation: The food-contact surfaces of the following equipment were not observed sanitized: cutting boards. Sanitizer was not observd in dishmachine.. Correction: After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use. (PIC changed chemical bucket and primed line and then sanitizer at proper concentration was observed. ) Indoor Areas - Surface Characteristics Observation: The shelves of prep tables do not meet the standard of: 1. smooth, durable and easily cleanable 2. closely woven and easily cleanable carpet 3. nonabsorbent Correction: Refinish or replace the floor material at the area designated so it is: 1. smooth, durable and easily cleanable 2. closely woven and easily cleanable carpet 3. nonabsorbent Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site) Observation: Working containers of bleach, and degreaser are not properly labeled. Correction: Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.	06/17/2015	Routine
Observed new prep unit No violation noted during this evaluation.	08/07/2014	Follow-up
US Foods, Concept Foods, and Rhinehart are food suppliers. Rice and beans made daily and discarded Hands - Where to Wash (corrected on site) Observation: Observed a food employee clean their hands in a food preparation sink. Correction: Recommend instructing food employees to clean their hands in a handwashing lavatory. Food employees may not clean their hands in a sink used for food preparation or utensil washing. Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) Observation: Observed Mexican sausage (raw pork) cold holding at improper temperatures Correction: observed cold holding on ice at 44 F. PIC stated this was removed from walk in cooler at 10:30am, temp. at 11:30am. Equipment - Good Repair and Proper Adjustment Observation: The (right) grill prep unit was observed in a state of disrepair and damaged, and cold holding at 48 F. Observed time-temperature controlled for safety (TCS) food cold holding on ice on the top Correction: no food observed inside cooler. PIC stated unit was broken and a new one has been ordered and should arrive within 2 weeks. Equipment and Utensils, Air-Drying Required Observation: Observed plastic drinking cups stacked while wet after cleaning and chemical sanitization. Correction: Recommend items be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.	07/01/2014	Routine
Observed all recommendations/ observations from prior inspection completed. Observed 100 seats present. Dish machine observed working properly per the data plate and no water leaking from the doors. PIC stated a new dish machine may be obtained in the future. Observed additional drying racks in the dish room. Permit to be issued. No violation noted during this evaluation.	04/22/2014	Pre-Opening
Pre-opening inspection. The following recommendations will need to be completed prior to permitting: 1) Splash guards need to be installed at the front (chip) station hand sink and grill hand sink. 2) Seal/ paint the piece of unsealed wood above the counter at the chip station. 3) All dishes and utensils need to be cleaned and sanitized. 4) The small GE reach in cooler at the chip station needs to be plugged in and a thermometer placed inside. 5) Ensure that all light bulbs are replaced/ working. 6) Clean the shelf used to store glasses in the beverage area. 7) Paint/ seal the walls in the dry storage area. 8) Discuss with plumber having the prep sink indirectly plumbed. 9) Ensure that soap, paper towels and signs are at each hand sink. 10) Seal the wood ledge at the steam table. 11) Ensure mops are able to hang to dry. 12) Sanitizer and test strips must be present. 13) Remove the consumer advisory from the children's menu. 14) Obtain parasite destruction information for the ceviche. 15) Adjust all coolers at or below 40 F. 16) Provide a specification sheet for the new grill. 17) Reduce the number of seats to 100 so that seating capacity is not exceeded. 18) Obtain a data plate for the dish machine, have dish machine serviced to operate per data plate and the doors fixed to prevent water from leaking out of the dish machine. 19) Post a no smoking sign. Discussed food suppliers and food prep processes. Discussed employee health No violation noted during this evaluation.	04/16/2014	Pre-Opening

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