Mano Taqueria, 3 W. Nelson Street, Lexington, VA 24450 - Fast Food Restaurant inspection findings and violations

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Business Info

Restaurant: Mano Taqueria
Address: 3 W. Nelson Street, Lexington, VA 24450
Type: Fast Food Restaurant
Phone: 434 409-3053
Total inspections: 9
Last inspection: 01/07/2016
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Inspection findings

Inspection date

Type
No violation noted during this evaluation.01/07/2016Risk Factor
Handsinks are stocked and employees are washing hands. PIC has good working knowledge of proper cooking and holding temperatures. Discussed proper glove use and employee health code with the 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.
  • Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
    Observation: Food items (pork,chicken,shrimp) cold holding at improper temperatures in bottom of prep unit.
    Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
12/16/2014Routine
No violation noted during this evaluation.04/22/2014Other
  • Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
    Observation: Observed foods cold-holding @ improper temperatures in the True upright refrigeration unit.
    Correction: Adjust unit to maintain ambient air temperatures of 37 degrees F ensuring food temperatures of 41 degrees F or below.
03/26/2014Other
  • Critical: Milk - Fluid Milk and Milk Products*
    Observation: Observed three jars of raw milk (unapproved source).
    Correction: Obtain fluid milk and products from sources that comply with Grade A standards as specified in law.
  • Critical: Cooling*
    Observation: The beans and rice were not being adequately cooled to prevent the growth of harmful bacteria. Also putting these products in the cooling unit at hot temperatures- raised the ambient air temp. of the entire unit. Discussed ways to properly cool the foods such as ice-bath or ice-paddle.
    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*
    Observation: Observed foods in the glass door unit cold holding at improper temperatures
    Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. Discussed the process of proper cooling hot foods from the steamtable before putting them in the cooling unit. The hot-foods elevated the temperature of essentially all the foods in this unit.
03/20/2014Risk Factor
No violation noted during this evaluation.12/20/2013Pre-Opening
No violation noted during this evaluation.12/19/2013Pre-Opening
No violation noted during this evaluation.10/17/2013Pre-Opening
No violation noted during this evaluation.08/07/2013Pre-Opening

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