The following risk factors were found to be in compliance today:
1. Cold Holding
2. Cooling
3. Reheating
4. Cooking
RTE foods were not labelled for discard as required. Corrected.
Permit renewal is pending
No violation noted during this evaluation. | 11/06/2015 | Follow-up | |
Correct as soon as possible or within 10 days.
- Food Storage Containers - Identified with Common Name of Food
Observation: Unlabeled food containers.
Correction: Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
- 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.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: TCS foods are held at improper temperature in the salad refrigeration unit. cold holding at improper temperatures.Lid was left open.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Critical: Time as a Public Health Control* (corrected on site)
Observation: Salsa for which time rather than temperature is being used as a control was not cooked, served or discarded by the expiration time as indicated on the tracking chart.
Correction: Discard food that is not cooked and served or served if ready-to-eat within 4 hours from the point in time when the food is removed from temperature control.
- Nonfood Contact Surfaces
Observation: The nonfood contact surface of the cardboard liners on shelves is not designed or constructed to be easily cleanable. It is also soiled.
Correction: Alter or replace this item to provide a surface that is free of unnecessary ledges, projections, and crevices
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: The food-contact surfaces of the following equipment were not observed sanitized because the dish machine is not dispensing sanitizer.
Correction: Go to manual dish washing operation.After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use.. It was repaired during this inspection.
- Plumbing System Maintained in Good Repair
Observation: Hot water fixture on one hand basin is in poor repair.
Correction: Repair and maintain all plumbing components ans fixtures.
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06/30/2015 | Routine | |
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Tamales were held on a counter 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.
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05/07/2015 | Risk Factor | |
Cooling methods are improved. All cooked TCS foods in refrigeration units greater than 6 hours were 41 F or less.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Rice(101F) is held on a hot holdin, steam tableg at improper temperatures. It is overfilled(>6"volume) in a half pan and there is no lid to hold heat in.;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: TCS food is held on top of a leftside sandwich unit at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
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02/25/2015 | Risk Factor | |
Recheck of hand washing facilities-satisfactory.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Walk-in box door closure is not operational..
Correction: Repair or replace door closure to ensure door closes properly.
- Plumbing System Maintained in Good Repair (repeated violation)
Observation: Plumbing connections under the hand sink in the bar are leaking. Faucet is leaking at the 3 compartment.
Correction: Plumbing systems and components shall be maintained in good repair.
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12/04/2014 | Follow-up | |
Cold holding and Cooling methods are much improved.Salsa is on a written TPHC policy.
- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: Employees observed handling ready-to-eat (RTE) food with their bare hands-tortillas.
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: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Diced tomatoes(57F) stored on ice at the guacamloe cart are held improper temperatures.
Correction: Re-ice 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.
- Equipment - Good Repair and Proper Adjustment
Observation: Walk-in box door closure is not operational..
Correction: Repair or replace door closure to ensure door closes properly.
- Plumbing System Maintained in Good Repair
Observation: Plumbing connections under the hand sink in the bar are leaking. Faucet is leaking at the 3 compartment.
Correction: Plumbing systems and components shall be maintained in good repair.
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11/07/2014 | Routine | |
Follow-up inspection for cold holding and cooling intervention plan dated 9/2/2014.
Inspections shows thermometers have provided for refrigerator units, chill paddles provided to aid in cooling , also shallow pans provided
Management and cooks are now monitoring monitoring temperatures of TCS food and units every 2 hrs.and corrections are being made if TCS foods are found above 41F by either providing ice storage, relocating foods to a operating refrigerator cold holding at 41F or below or by discarding of TCS foods.
Management also initiated training for all employees on cold holding and cooling of TCS foods.
Observations show that cold holding of TCS foods are now at 41F or below. Right side sandwich prep. unit has been replaced, lids provided for units, other units have been repaired
Observations from the cooling charts provided show that the cooling process is being started at temperatures >135F, and the cooling process is not being monitored for the entire 6 hour period or until TCS foods have reached cold holding temperatures of 41F or below.
Continue with submitting of cooling charts for further observations to 757-594-7223.
No violation noted during this evaluation. | 10/23/2014 | Follow-up | |
Cold-Holding & Cooling Project Inspection and Intervention.(DS & CCP)
No violation noted during this evaluation. | 09/02/2014 | Training | |
- Critical: Cooling*
Observation: Improper cooling methods used for refried beans and cooked chicken
All TCS foods in the grill drawers had been handled and were in the cooling process
Correction: Chicken was discarded dated 9/1/14. Refried beans set up in an ice bath after finding them in a 6 inch pan with the lid on top
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Foods in the right hand sandwich found cold holding > 41F(chilis-44F, sliced toamatoes 46F (discarded), block and shredded cheese >41F)
TCS foods cold holding between 42-48F.
Correction: Management set up ice bath method- will continue until is repaired or replaced
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the grill drawers, right hand sandwich unit and the left side snadwich unit and freezers..
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. Monitor the units every 2 hrs. and relocate food and discard as appropriate.
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09/02/2014 | Risk Factor Intervention Evaluation | |
Recheck of 2 sandwich refrigeration units:
Left make table,sandwich unit- Lid has not been replaced. TCS foods (TOP-breaded chicken,diced tomatoes, pico de gallo ,corn
No violation noted during this evaluation. | 08/19/2014 | Follow-up | |
A written TPHC policy was in effect for salsa. Chemical storage is satisfactory. Ice bath method is utilized for cooling and all TCS foods which were cooled are held at proper temperature.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: TCS foods are held on top of a cold holding sandwich unit(left) at improper temperatures.(diced tomatoes-49F,pico de gallo-47F,breaded chicken-49F,shredded cheese-57F,corn-45F) Lid has been removed and thrown away
Correction: new lid is to be installed by Friday.TCS foods are held on top of and underneath of a cold holding sandwich unit(right) at improper temperatures. A written time control policy was established today to discard every 4 hours until refrigeration units are repaired or replaced to accommodate 41 F or below..Service contractor is due this afternoon.
- Cooling, Heating, and Holding Capacities
Observation: Two refrigeration units appear incapable od holding TCS foods at proper temperature.
Correction: Provide additional refrigerationnecessary to maintain food items at proper temperature. Overstocked equipment does not allow for proper air circulation and/or heat transfer. Improper food storage temperatures are a major contributing factor to foodborne illness.
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08/07/2014 | Follow-up | |
Correct above observations within 10 days. Replace lid on sandwich unit.
- Critical: Cooling* (corrected on site) (repeated violation)
Observation: Refried beans and chicken mixture are noted not being adequately cooled to prevent the growth of harmful bacteria.
Correction: Establish cooling methods immediately after product reaches 135 °F 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: TCS foods are held on top of a cold holding sandwich unit(left) at improper temperatures.(diced tomatoes-42-45F,pico de gallo-44F, Lid has been removed and thrown away.TCS foods are held on top of and underneath of a cold holding sandwich unit(right) at improper temperatures.(sliced tomatoes-55F,cheese-51F,pico de gallo-54F, mozarella-55F mole sauce-54F,cheese-53F)
Correction: Restore lid to left sandwich unit. Repaiir or replace right sandwich unit.Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.Establish a written time control to discard every 4 hours until refrigeration unit is repaired or replaced to accommodate 41 F or below.
- Critical: Time as a Public Health Control* (corrected on site)
Observation: Salsa for which time rather than temperature is being used as a control was not served or discarded by the expiration time as indicated on the written TPHC policy.
Correction: Discard food that is not cooked and served or served if ready-to-eat within 4 hours from the point in time when the food is removed from temperature control.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Containers of cleaners arenot stored separately from insecticides..
Correction: Store detergents, sanitizers, related cleaning or drying agents and caustics, acids, polishes and other chemicals separately from insecticides and rodenticides. Discussed requirements for a certified pest control operator for application of insecticides in food and dishwashing areas.
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07/31/2014 | Risk Factor | |
Correct above as soon as possible or w/i 90 days.
- Critical: Cooling* (corrected on site) (repeated violation)
Observation: Mashed potatoes(46F) in a 6 inch ful pan and refried beans(59F) in a 6 inch full pan are noted not being adequately cooled to prevent the growth of harmful bacteria. All otyher TCS foods in the walk-in box are less than 40 F.
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.
- Cooling Methods (repeated violation)
Observation: The methods used for cooling were not adequate.
Correction: Cool foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Using rapid chill cooling equipment 4. Stirring the food in a container placed in an ice water bath 5. Using containers that facilitate heat transfer 6. Adding ice as an ingredient 7. Any other method that can effectively accomplish cooling.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: The prepared ready-to-eat (RTE) pico de gallo,black beans,seafood mix,and refried beans in the refrigeration unit are 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.
- Dressing Areas and Lockers - Designation (repeated violation)
Observation: Lockers or other suitable facilities are not provided or not in use 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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04/24/2014 | Follow-up | |
Stars(*) indicating undercooked animal foods should appear next to the food item for full disclosure on the consumer advisory. Correct above observations as soon as possible or within 10 days.
- Critical: Hands - When to Wash*
Observation: A cook and a dishwasher failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils or after engaging in any activity which may have contaminated his/her hands.They were wiping hands on a common towel.
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: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: A wait person is drinking from an uncovered container in the food preparation area.
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.
- Food Storage - Clean and Dry Location (corrected on site)
Observation: Food stored on the floor or food stored less than 6" above the floor.(tortilla chips);Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Critical: Reheating for Hot Holding* (corrected on site)
Observation: Refried beans(172-148F) was not reheated to 165F within 2 hours to eliminate pathogenic bacteria.
Correction: Rapidly reheat food for hot holding to 165°F or above within 2 hours.
- Critical: Cooling* (corrected on site)
Observation: Refried beans(51-49F) in a 6 inch full pan from steam table last night are 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.
- Cooling Methods
Observation: The methods used for cooling were not adequate.
Correction: Cool foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Using rapid chill cooling equipment 4. Stirring the food in a container placed in an ice water bath 5. Using containers that facilitate heat transfer 6. Adding ice as an ingredient 7. Any other method that can effectively accomplish cooling.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces:grills.
Correction: Clean and sanitize these surfaces for food contact.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: bottoms of refrigeration units,rean-in and walk-in box shelves,under counters & tops of stainless steel equipment.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Critical: Equipment and Utensils - Before Use After Cleaning*
Observation: The food-contact surfaces of the food equipment were not observed sanitized, only washed and rinsed, because 3 compartment sink was overflowing with pots and pans from last night after a power outage.Dishmachine was not operational due to same power outage.
Correction: Go to a proper manual dish washing operation. Repair dish machine.After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site)
Observation: The handwash station at the rear kitchen is being used to store dirty and clean equipment and utensils.
Correction: The handwash facility identified above is to be used for washing hands only
- Light Bulbs Protective Shielding
Observation: Light bulbs in one ceiling fixture are not shielded, coated, or otherwise shatter-resistant.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
- Dressing Areas and Lockers - Designation
Observation: Lockers or other suitable facilities are not provided or not in use 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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04/16/2014 | Routine | |
Standardization training with district standardization officer (AS & CCP)
No violation noted during this evaluation. | 01/24/2014 | Training | |
Discussion with John Street revealed permits are ready, and he will be available to re-open restaurant today or tomorrow.Consultation with General Manager revealed they expect to finish work today and she will call for re-inspection.
No violation noted during this evaluation. | 01/10/2014 | Other | |
Hot water and cold water is available and fire suppression system have been restored to premises, Ceiling tile replacements are in progress. Phone system tied to fire department has not been restored and facility will not be reopened by City until Saturday morning. Dining room and dish room area requires cleaning. Facility approved to reopen by VDH once cleaned and approved by City.
No violation noted during this evaluation. | 01/10/2014 | Other | |
A call was received from Williamsburg fire Department concerning a burst pipe flooding the restaurant. Inspection revealed that a main water line feeding the sprinkler system burst in the dining room area. Dining room is flooded. Water supply has been cut off.Restaurant is currently not operating . Person in charge agreed to remain closed until water service is restored and restaurant is clean and damage-free. Event notification was generated. Consult with John Street,Codes Compliance revealed that permits for repair and inspection will be required by the City of Williamsburg.
No violation noted during this evaluation. | 01/09/2014 | Other | |
- 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.
- 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.
- Critical: Reheating for Hot Holding* (corrected on site)
Observation: Cheese sauce(85F),chicken broth(115F),salsa(100F) and black beans(72F) were not reheated to 165F within 2 hours to eliminate pathogenic bacteria.
Correction: Rapidly reheat food for hot holding to 165°F or above within 2 hours.
- Critical: Cooling* (corrected on site) (repeated violation)
Observation: Beef with peppers(59-56F) cooked early this morning and stored in a 6 inch full pan was 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: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Container of stainless steel polish is not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
Correction: Containers of cleaners must be located in an area that is not above food, equipment, utensils, linens or single service items.
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11/08/2013 | Routine | |
Recheck of refrigeration units under grill. All TCS foods are held at proper temperature.
No violation noted during this evaluation. | 08/23/2013 | Follow-up | |
Train wait staff in TPHC policy for salsa. Train kitchen staff in date marking and proper cooling..
- Critical: Cooling* (corrected on site) (repeated violation)
Observation: Mashed potatoes(48F) from last nigh stored in a 6" half pan are noted as not being adequately cooled to prevent the growth of harmful bacteria. All other TCS foods located in the walk-in box are 32-40F. It was discarded.;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) (repeated violation)
Observation: TCS foods in grill refrigeration drawers are held in cold holding at improper temperatures.(shrimp-43F,chorizo-44F,beef-45F,chicken(43F),chicken(46F),pork(52F) and fish(43F) Pork was discarded, Other TCS foods were relocated to ice.
Correction: Relocate food to a refrigeration unit or ice bath that is capable of maintaining food storage at 41°F or below.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site) (repeated violation)
Observation: The prepared ready-to-eat (RTE) chicken mixture,beef mixture,mashed potatoes,sauces,tomatoes, and pico de gallo in the refrigeration unit are 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.
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site) (repeated violation)
Observation: Working spray bottle containers of windex,all purpose cleaner,and degreasor 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.
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08/07/2013 | Risk Factor | |
Correct above observations as soon as possible or within 10 days.
- Critical: Hands - When to Wash* (corrected on site)
Observation: A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils or after engaging in any activity which may have contaminated his/her hands.( Dish washer with a common towel)
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.
- Food Storage - Clean and Dry Location (corrected on site)
Observation: Food stored in a location where it is subject to splash, dust or other contamination.(Onions under the hand sink)
Correction: Store food where it is not exposed to splash, dust, or other contamination to prevent contamination.
- Critical: Cooling* (corrected on site)
Observation: Spinach sauce(78-95F) stored in 5 quarter pans at room temperature on a counter is not a proper cooling method.Mashed potatoes (49F) in a 4 " full pan and cooked chicken mixture(53F) in6 '' half pan from last night's production are noted not being adequately cooled to prevent the growth of harmful bacteria.;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: Chilies rellanos((72F) are stored at room temperature on the counter.Steaks(66F) are stored at room temperature for thawing. Beef(46F),chicken(49F),cooked pork(47F),shrimp(53-54F),beef(47F),chicken(45F) and sausage(50F) are held in cold holding, grill drawers at improper temperatures.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. Use ice to hold until grill drawers are repaired.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: The prepared ready-to-eat (RTE) cooked meats, pico de gallo, mashed potatoes and TYCS sauces in the refrigeration unit are 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.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the refrigeration unit.
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 in rear kitchen is blocked with beer kegs, preventing access by employees for easy handwashing.
Correction: Access to the handwashing facility identified above is to be available during all hours of operation. Remove the kegs preventing its use.
- Outer Openings - Protected (corrected on site)
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents.
Correction: Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
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05/07/2013 | Routine | |
Provide valid food handler cards
- Critical: Hands and Arms Cleaning Procedure* (corrected on site)
Observation: Improper handwashing procedures observed.Dishwasher is using a common cloth towel to clean his hands. Employees drinking beverages di not wash hands immediately afterwards.
Correction: Ensure all food employees clean their hands and exposed portions of their arms with a cleaning compound in a lavatory by vigorously rubbing together the surfaces of their lathered hands and warms for at least 20 seconds and thoroughly rinsing with clean water.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: Two employees were observed drinking from an uncovered containers in the food preparation area.
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.
- Food Storage Containers - Identified with Common Name of Food
Observation: Unlabeled food containers.
Correction: Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
- Critical: Reheating for Hot Holding* (corrected on site)
Observation: Mashed potatoes(107-130F) and tamales(117-124F) were not reheated to a sufficient temperature and time to eliminate pathogenic bacteria.
Correction: Rapidly reheat food for hot holding to 165°F or above within 2 hours.Ensure potentially hazardous foods that are cooked, cooled, and reheated for hot holding are reheated so that all parts of the food reach 165°F or above for 15 seconds. Food shall be reheated within 2 hours.
- Nonfood Contact Surfaces
Observation: The nonfood contact surface of the card board shelf liners is not designed or constructed to be easily cleanable, non-absorbent.
Correction: Alter or replace this item to provide a surface that is free of unnecessary ledges, projections, and crevices
- Physical Facilities in Good Repair
Observation: Kitchen floor is buckling and is not maintained in good repair
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site)
Observation: A working spray bottle container of a cleaner is not properly labeled(bar).
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.
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01/15/2013 | Routine | |
Restaurant representatives - add corrected or new information about Plaza Azteca, 1430 High Street 901, Williamsburg, VA 23185 »