Notes:
Excellent food handling procedures and hand washing observed.
There is a heavy ice/frost build-up around WIC motor, suggested to call professional service to get it checked.
Non-critical violations must be corrected within 30 days.
- Outer Openings - Protected
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents. There is a gap under back door near restrooms.
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.
- Handwashing Signage/Handwashing Facilities
Observation: A sign or poster that notifies food employees to wash their hands is not provided at both restrooms used by food employees
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
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01/21/2016 | Routine | |
Facility is doing an excellent job of cooling product rapidly in ice water baths and/or using the freezer!
Notes:
1. The papusa (cooked pork) filling and cheese were held on the counter in an ice water bath that was set up perfectly. The pork had an elevated temperature since the food is super dry and thick. Suggest putting it in a deeper and larger metal pan to increase the surface area of the food that comes in contact with the cold metal. PIC suggested adding some water or oil to the mixture to increase moisture content of the food, which will also aid with temperature control. The deeper pan was set up while the inspector was present and the temperature of the pork dropped 5 degrees in 30 minutes.
2. Discussed not overstocking pans that are stored in the top wells of the MUT cooler. Half of the ham was removed and returned to storage in the bottom of the MUT.
3. Delivered ServSafe book for the October 2015 class.
No violation noted during this evaluation. | 09/02/2015 | Routine | |
The facility has made an excellent recovery from the 3/27/15 inspection.
1. Staff have been keeping cooling logs on multiple products and the PIC has determined what methods work best for specific menu items. Sheet trays with thin portions of product are being used for rice and tamales. The sheet trays are then placed in a freezer once it drops to 135 F or less. Ice water bath with ice wand is being used for soups, beans, salsas, and sauces. This method was in process during today's inspection. The PIC is taking the meat and vegetable chunks out of the broth to help speed up the cooling process. The meat and vegetable chunks are being panned and placed in a freezer for cooling.
2. The front display hot case was holding excellent temperatures today. A sign asking customers not to touch the thermostat seems to be helping.
3. A data logger was run for 5 days in the 6-door reach-in-cooler. If the unit is not kept stocked full it is keeping much better cold temperatures. Today, after a busy weekend, the unit is almost empty and is holding an air temperature of 31 F, and product at 37-40 F. When kept full, as demonstrated in the data collected from 3:30-7:30 am Thursday morning, the unit struggles to hold an air temperature of 41 F. The PIC must make sure NOT to overload the unit. If so, the thermostat will need to be lowered.
4. The ServSafe flyer for 10/2015 was provided.
No violation noted during this evaluation. | 04/06/2015 | Follow-up | |
Notes:
1. Significant problems with proper cooling today. Suggest buying an ice wand for thick foods and soup as soon as possible. Suggest placing food in thin layers on sheet trays and to reduce portion sizes while cooling. Add ice instead of water when soups are done cooking to help speed up the cooling process. Want the PIC to utilize the top shelf in the produce WIC of the market to help rapidly cool down hot foods. More ice water baths need to be used as well. The top shelf in a 2-door RIF can also be used for cooling, but staff must make sure not to heat up frozen product in the cooler.
2. Lots of Spanish handouts provided on food safety topics. A demonstration of knowledge test will be given to staff during the scheduled follow-up inspection.
3. Front display hot case had the thermostat turned down. Make sure staff check to ensure it stays turned up at all times. Suggest posting a sign tell customers not to touch it. The unit was turned up and was found at 220 F+ degrees.
4. Bring in the Spanish ServSafe book the PIC owns and start reading it with staff to increase everyone's knowledge.
- Person in Charge
Observation: Employees are not properly trained in food safety as it relates to their assigned duties. None of the staff seemed to understand proper cooling and the importance of making sure all refrigerated product is maintained under 41 F.
Correction: Train all employees in food safety as it relates to their assigned duties.
- Linens and Napkins - Use Limitation (corrected on site) (repeated violation)
Observation: Wet linens in contact with tortillas in a cooler.
Correction: Cease use of linens or napkins with food unless they are used to line a container for the service of foods. Linens and napkins must be replaced each time the container is refilled for a new customer.
- Cloths - Wiping Cloths - Use Limitation (corrected on site) (repeated violation)
Observation: Wet wiping cloths improperly stored between use.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Critical: Cooling*
Observation: Cooked pork, black beans, rotisserie chickens, soups, and rice 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 for rotissere chickens, black beans, rice, and soups.
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: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Fried pork, fried plantains, fried potatoes, and a couple of chicken tamales hot holding at improper temperatures in display cases out in the market. The foods were cooked in the restaurant's kitchen. Foods had been out in the case for at least 1.5 hours.
Correction: Rapidly reheat the food to 165°F and maintain at 135°F or above through the hot holding period. Discard product if not sure of how long it has been under 135 F.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Foods in the 6-door refrigerator and 2-door Maximum reach-in cooler are 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.
- Equipment and Utensils - Multiuse, Characteristics
Observation: The food contact surface of the home depot buckets are not food grade storage containers. They are being used to store sauces.
Correction: Purchase food grade storage containers to be in compliance with the regulation.
- Temperature Measuring Devices (repeated violation)
Observation: There was no temperature measuring device located in the front display hot holding 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.
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03/27/2015 | Routine | |
The operator provided a metal probe thermometer, chlorine test strips and an Employee Health policy (FDA Form 1B ) during today's inspection.
Seating noted during today's inspection- 32 seats in the dining area ( 6 booths ( seating for 4) & table seating for 8).
Colonial Heights ServSafe Testing information was issued at this time.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Cut tomatoes in the cookline maketable unit and prepared horcheta in the walk-in cooler were cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Temperature Measuring Devices (corrected on site)
Observation: There was no temperature measuring device located in the back 6 door reach-in cooler.
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.
- Critical: Toxics - Common Name/working Containers of Toxics*
Observation: Working containers of cleaners (degreaser and bleach) hanging of the rolling cart by the three compartment sink were 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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10/27/2014 | Routine | |
Adequate thermometer, 3-vat setup, chlorine sanitizer water, and test kit. Reviewed employee health and provided an additional copy of FDA form 1-B. Signed copies must be kept on file for all staff. Quizzed employees on signs and symptoms.
Discontinue use of towels when storing hot tortillas. Suggest using deli tissue paper instead.
Hoods last cleaned in March 2014 and due again in June 2014.
- 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 over raw tilapia in the bottom of the 6-door RIC.
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.
- Linens and Napkins - Use Limitation (corrected on site)
Observation: Linens in contact with food. Linens stored on top of hot tortillas in a chest cooler to absorb moisture from the product.
Correction: Cease use of linens or napkins with food unless they are used to line a container for the service of foods. Linens and napkins must be replaced each time the container is refilled for a new customer.
- Cloths - Wiping Cloths - Use Limitation (corrected on site) (repeated violation)
Observation: Wiping cloths improperly stored between use. Wet cloths stored on counter.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Cooked cow tongue cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Single-Service and Single-Use, Characteristics* (corrected on site)
Observation: Observed use of a take out bag coming in direct contact with raw chicken in a freezer.
Correction: Discontinue use of take out bags as food grade storage bags. Provide single-service and single-use articles that are safe and clean, and will not allow the transfer of colors, odors, or tastes to the food.
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06/06/2014 | Routine | |
All violations have been corrected since 1/23/14 inspection:
Tamales are being reheated in the kitchen prior to being brought out into the market and held in a steamer. Steamer is already hot before product is placed in it. Corn tamales come in premade/cooked. Only chicken tamales are made on-site. Hot hold temperatures are above 135 F. A cover is being kept over the tamales.
Carnita meat is not being kept out for service. When owner starts using his hot display case he may reintroduce the item, and will store it covered.
A nozzle has been changed to accommodate the fryer per the owner. Rotisserie is electric, but is not currently in use.
Wiping cloths are stored in sanitizer when not in use.
Any repackaged items are being labeled.
Accepted check for ServSafe and delivered text.
No violation noted during this evaluation. | 02/03/2014 | Follow-up | |
Adequate thermometer, 3-vat setup, chlorine sanitizer water, and test kit. Reviewed employee health and provided FDA form 1-B. Need to have signed copies on file for all employees during the follow-up inspection.
1. Per the manager, the tamales were brought out cold and placed in the small steam unit. The unit was also not turned all the way up. Staff must reheat the product in the kitchen to 165 F+ before bringing it out front to hot hold in the steam unit.
2. Another method needs to be developed for properly hot holding and protecting carnita meat for self-service out in the market. A cover must be kept on the product, and temperatures maintained above 135 F. If this cannot be achieved the facility can choose to use time as a public health control. Management must write up a policy for this practice and the time the meat is out must always be clearly marked. The inspector will help the manager develop this written policy if this option is chosen.
3. Any repackaged product (spices) in the kitchen must be labeled with the common name in the kitchen.
4. Keep all wet wiping cloths stored in sanitizer or soapy water when not in use.
The stove is being changed out from a 6 burner unit to a 4 burner unit. A rotisserie unit has been brought in, but is not plugged up or in use. A fryer is also located in the kitchen, but not currently hooked up.
- 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 Display (corrected on site)
Observation: Pork carnitas on display is not protected from contamination. Located under a heat lamp out in the store with no type of covering.
Correction: Protect food on display by the use of packaging - counter, service line, or salad bar food guards - display cases - or other effective means to prevent contamination.
- Critical: Reheating for Hot Holding* (corrected on site)
Observation: The chicken and corn tamales 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: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Pork carnitas, chicken tamales, and corn tamales 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.
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01/23/2014 | Routine | |
The operator provided metal probe thermometers and chlorine test strips at this time.
The operator stated the cooling of reduced portions of soups and tamales are to be conducted within the kitchen's refrigeration units and within cooling parameters. A proposed menu was submitted and monthly extermination services by "Orion Pest Services LLC" are to be provided for the facility.
- Critical: Backflow Prevention* (repeated violation)
Observation: A direct connection exists between the drain line of the 3 compartment sink and the sewer system.
Correction: Eliminate the direct connection between the sewer line and the cited equipment.
- Critical: Backflow Prevention* (repeated violation)
Observation: A direct connection exists between the drain line of the food preparation sink and the sewer line.
Correction: Eliminate the direct connection between the sewer line and the cited equipment.
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12/13/2013 | Follow-up | |
The male and female restrooms were observed not operable at this time. The operator was instructed to contact the Chesterfield Health Dept prior to operation for a compliance inspection.
- Critical: Backflow Prevention*
Observation: A direct connection exists between the drain line of the food preparation sink and the sewer line.
Correction: Eliminate the direct connection between the sewer line and the cited equipment.
- Critical: Backflow Prevention*
Observation: A direct connection exists between the drain line of the 3 compartment sink and the sewer system.
Correction: Eliminate the direct connection between the sewer line and the cited equipment.
- Floor and Wall Junctures, Coved, and Enclosed or Sealed
Observation: Floor and wall juncture in food processing area was not sealed.
Correction: Seal floor and wall juncture in rooms where water flush cleaning methods are used.
- Light Bulbs Protective Shielding
Observation: Light bulbs in the food processing area were not shielded, coated, or otherwise shatter-resistant.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
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12/06/2013 | Pre-Opening | |
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