Critical violations must be corrected in 10 days/ non-critical violations must be corrected in 30 days. The following sauces need product assessment if they are to be kept above 41 F. Mustard sauce has mayonnaise that contains oil that makes fresh garlic added- TCS, , Jalapeno sauce has fresh cilantro, oil and fresh garlic making sauce TCS, Parmesan sauce have pasteurized egg yolks making sauce TCS.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Cooked onions were observed at 49 and pico de gallo observed at 48F. Mustard sauce observed at 54 F, jalapeno sauce observed at 45 F and Parmesan sauce at 47 F.
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 - Non-Food Contact Surfaces and Utensils
Observation: Observed mold build up in the iced machine stored in the storage area outside of the restaurant.
Correction: Clean the iced bin and condenser unit at any time when contamination may have occurred, at least every 24 hours, before restocking the consumer self-service equipment/utensils, or per manufacturer specifications.
- Light Bulbs Protective Shielding
Observation: Light bulb above the chest freezer with glass sliding doors, not shielded, coated, or otherwise shatter-resistant.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
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02/22/2016 | Routine | |
Upper part of wall(2 inches from the ceiling) behind three vat sink has exposed wood that is in the process of being cover with the same material as the rest of the wall. Operator will finish covering wood in the next 10 days and will call inspector.
- Equipment - Cutting Surfaces (repeated violation)
Observation: The cutting board of the kitchen MUT is heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
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10/21/2015 | Routine | |
Follow-up inspection conducted after sandwich table was serviced. Food items in the top portion of sandwich unit found stored on ice. Even stored on ice, tomatoes, shredded chicken, grilled onions and grilled peppers found at 47 - 53 F. Suggested to relocate unit away from source of heat (grill and steam table) and monitor temperature. If temperatures not going to drop to 41 F or less, unit must be repaired/replaced. Discussed refrigeration issue with the owner via phone, going to meet with him on June 5, 2015.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Sliced tomatoes and pico degala, steak, shredded chicken and cheese cold holding at improper temperatures in the sandwich unit.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Sandwich table is not supporting cold holding temperature of 41 F or less.
Correction: Repair/adjust sandwich table 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, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Equipment - Cutting Surfaces (repeated violation)
Observation: The cutting board along the steam table is heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
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06/03/2015 | Follow-up | |
all critical violations must be corrected within 10 days, non-critical violations must be corrected within 30 days.
House made dressing containing eggs must be stored at 41 F at all times, containers must be not overloaded.
Data logger placed in the sandwich table to monitor internal temperature for 24 h.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Sliced tomatoes and pico degala, steak, shredded chicken and cheese cold holding at improper temperatures in the sandwich unit.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Equipment - Good Repair and Proper Adjustment
Observation: Sandwich table is not supporting cold holding temperature of 41 F or less.
Correction: Repair/adjust sandwich table 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, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Equipment - Cutting Surfaces
Observation: The cutting board along the steam table is heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
- Plumbing System Maintained in Good Repair
Observation: Plumbing connections under the 3 VAT sink are leaking.
Correction: Plumbing systems and components shall be maintained in good repair.
- Critical: Toxics - Identifying Toxic Containers*
Observation: Chemical spray bottle observed without a label near 3 VAT sink.
Correction: Label spray bottles with contents or discard.
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05/26/2015 | Routine | |
The kitchen sandwich unit was adjusted to 38 F. All TCS foods in the top and bottom portion stored at 40 - 41 F.
A letter from fish supplier regarding farm raised salmon received and kept on file in the restaurant.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods (repeated violation)
Observation: Undercooked steak is provided on the menu, menu board, table tent or brochure without proper disclosure.
Correction: The Consumer Advisory shall include a disclosure statement that includes a description of the animal-derived foods and identification of the animal-derived foods by asterisking (*) them to a footnote that states that the items are served raw or undercooked, or contain raw or undercooked ingredients.
- Outer Openings - Protected (repeated violation)
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents. Gap observed underneath back door.
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.
- Physical Facilities in Good Repair (repeated violation)
Observation: A few ceiling tiles around walk-in cooler are not maintained in good repair, kitchen walls are not maintained in good repair also.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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01/09/2015 | Follow-up | |
Notes:
Maintenance call was placed to get sandwich unit adjusted to 35 - 36 F to keep all food in the top portion at 40 - 41 F during lunch rush.
Adequate food testing thermometer available.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Food items in the top portion of kitchen sandwich unit cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods
Observation: Undercooked steak is provided on the menu, menu board, table tent or brochure without proper disclosure.
Correction: The Consumer Advisory shall include a disclosure statement that includes a description of the animal-derived foods and identification of the animal-derived foods by asterisking (*) them to a footnote that states that the items are served raw or undercooked, or contain raw or undercooked ingredients.
- Outer Openings - Protected
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents. Gap observed underneath back door.
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.
- Physical Facilities in Good Repair
Observation: A few ceiling tiles around walk-in cooler are not maintained in good repair, kitchen walls are not maintained in good repair also.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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01/05/2015 | Routine | |
Notes:
The cutting board along the steam table is heavily scratched and can not be easily and effectively cleaned. Replace/ resurface cutting board.
- Outer Openings - Protected (repeated violation)
Observation: Outer opening (ventilation window) near back door and back door 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.
- Physical Facilities in Good Repair (repeated violation)
Observation: Floor tiles in the back and front area not maintained in good repair
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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10/14/2014 | Follow-up | |
Notes:
Separate ready-to eat salad items and raw animal food in the kitchen sandwich unit by covering food.
Do not leave any ready-to eat food cooling on ice bath overnight! There is only 6 hours time limit for cooling allowed!
Do not store food on the floor during cooling process. Store any food above the floor, protect from contamination.
Discussed observed violations with PIC, addressed concerns about limited kitchen space and refrigeration holding ability.
The follow-up inspection will occur on/about October 10, 2014.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation*
Observation: Raw food of animal origin holding in a manner that may cause cross contamination of to ready-to-eat food (RTE) in the kitchen sandwich unit.
Correction: Separate raw foods during storage, preparation, holding, and display from raw RTE food including other raw food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation*
Observation: Unwrapped or uncovered food in the walk-in cooler.
Correction: Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
- Cloths - Wiping Cloths - Use Limitation
Observation: Heavily soiled wiping cloths in use.
Correction: Replace wiping cloths once visibly soiled. Wiping cloths shall be free of food debris and visible soil.
- Food Storage - Clean and Dry Location
Observation: Food stored on the floor in the walk-in cooler and on the kitchen floor while cooling.
Correction: Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: All potentially hazardous food items in the walk-in cooler cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Plumbing System Maintained in Good Repair (repeated violation)
Observation: The faucet to the 3 VAT sink is broken.
The cold water handle to the kitchen hand sink is broke. Cold water was shut down.
Correction: Repair and maintain all plumbing components and fixtures.
- Outer Openings - Protected
Observation: Outer opening (ventilation window) near back door 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.
- Physical Facilities in Good Repair (repeated violation)
Observation: Floor tiles in the back and front area not maintained in good repair
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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09/30/2014 | Routine | |
All PHFs inside walk-in cooler holding at 40 - 42 F. Do not overload walk-in cooler, allow good air flow. Use ice bath to cool food properly.
- Equipment - Fixed Equipment, Spacing or Sealing (repeated violation)
Observation: The kitchen hand sink is not sealed to walls.
Correction: Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
- Plumbing System Maintained in Good Repair (repeated violation)
Observation: Faucet to the 3 VAT sink is leaking.
Correction: Plumbing systems and components shall be maintained in good repair.
- Physical Facilities in Good Repair (repeated violation)
Observation: Kitchen and front area floor tiles
Correction: kitchen ceiling tiles above prep area are not maintained in good repair.
- Mops - Drying Mops (repeated violation)
Observation: Mops not hung up to air dry.
Correction: Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
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06/25/2014 | Follow-up | |
The follow-up inspection will occur on/ June 25, 2014
Adjust walk-in cooler to 41 F or less, unit must hold at least 41F during operation hours. Do not overload walk-in cooler, if cooling, do not stuck containers on top of each other.
*** Space is limited, difficult to arrange space for cooling using ice bath****
Discussed proper hand washing procedures with employees.
- Critical: Hands - When to Wash*
Observation: A food employee failed to wash his hands before engaging in food preparation, after handling soiled utensils or after engaging in any activity which may have contaminated his/her hands.
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: Cooling*
Observation: Barbecue sauce 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: Food - Potentially Hazardous Food - Cold Holding*
Observation: All PHFs inside Walk-in cooler cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Equipment - Fixed Equipment, Spacing or Sealing
Observation: The kitchen hand sink is not sealed to walls.
Correction: Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
- Equipment - Good Repair and Proper Adjustment
Observation: Walk-in cooler is not supporting cold holding temperature of 41 F or less, unit is overloaded, that prevents necessary maintenance and easy cleaning.
Chest freezer top is in bad shape, top in need of replacement.
Correction: Adjust walk-in cooler to 40 F or less 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 adjust, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Plumbing System Maintained in Good Repair
Observation: Faucet to the 3 VAT sink is leaking.
Correction: Plumbing systems and components shall be maintained in good repair.
- Physical Facilities in Good Repair
Observation: Kitchen and front area floor tiles
Correction: kitchen ceiling tiles above prep area are not maintained in good repair.
- Mops - Drying Mops
Observation: Mops not hung up to air dry.
Correction: Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
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06/20/2014 | Routine | |
Notes:
Taco shells stored uncovered underneath the steam table and is a subject to contamination during floor cleaning process. Recommended to replace or cover shells.
Floor tile near front grill have been damaged during incident and must be replaced.
Excellent hand washing among employees observed
- Food Storage - Clean and Dry Location
Observation: Taco shells stored in a location where it is subject to splash, dust or other contamination.
Correction: Store food where it is not exposed to splash, dust, or other contamination to prevent contamination.
- Critical: Food - Potentially Hazardous Food - Hot Holding*
Observation: Steak hot holding at improper temperatures.
Correction: Hot hold potentially hazardous food at 135°F or above to inhibit the growth of harmful bacteria.
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03/04/2014 | Routine | |
All previous violations have been corrected since the last inspection.
New refrigeration unit have been purchased instead of rear glass refrigerator.
No violation noted during this evaluation. | 11/26/2013 | Follow-up | |
All critical violations must be corrected within 10 days, non-critical violations must be corrected within 30 days.
The follow-up inspection will occur on/about November 25, 2013.
Notes:
Due to the limited kitchen space kitchen equipment is overstock. Chest freezers were not inspected due to the stored food and equipment on tops.
Suggested to keep extra food on top of the grill or stove to ensure proper hot holding temperature of 135 F or above.
- Critical: Food - Potentially Hazardous Food - Hot Holding*
Observation: Chicken soup hot holding at improper temperatures. Container with soup stored underneath the steam table.
Correction: Hot hold potentially hazardous food at 135°F or above to inhibit the growth of harmful bacteria.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Tamales, baked beans and other PHFs in the walk-in cooler cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Cooling, Heating, and Holding Capacities
Observation: Walk-in cooler was overstocked and is not sufficient in number or capacity to meet the food storage demands of the establishment.
Correction: Provide additional refrigeration unit necessary to maintain food items at 41 F or less. 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.
- Equipment - Cutting Surfaces
Observation: The cutting board along the sandwich unit is heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
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11/18/2013 | Routine | |
Critical violation must be corrected within 10 days. Non-critical violations must be corrected within 30 days.
Notes:
For more effective cooling suggested to portion large quantity of food into smaller containers/pans, arrange containers as to allow maximum heat transfer, do not cover/loosely cover during cooling process.
Excellent hand washing observed.
- Food Display
Observation: The food on display is not protected from contamination. Open containers with cut lemon and jalapenos for self service.
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: Cooling*
Observation: All PHFs cooked last night 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.
- Sewage - Other Liquid Wastes and Rainwater
Observation: A condensate drain line servicing walk-in cooler was emptying into a bucket on the food prep table.
Correction: Remove the condensate drain line from the food preparation table to the utility sink basin or to an evaporation tray.
- Handwashing Signage/Handwashing Facilities
Observation: A sign or poster that notifies food employees to wash their hands is not provided at both kitchen and front hand sinks 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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08/14/2013 | Routine | |
Training inspection conducted along with Dennis O'Connor.
No violation noted during this evaluation. | 05/16/2013 | Routine | |
Facility is in the process of replacing old menu with the menu containing a disclosure statement.
Notes:
Wiping cloth buckets must be changed every 4 hours or if soiled.
Tall clear cooler found at 40 F on the top shelf and 48 F on the bottom shelf. Suggested to keep taco shells, mayo, mustard on the bottom shelf and cooked plantain on the top shelf. Monitor temperature of refrigerator during the day.
Pasteurized liquid eggs are in used for House dressing instead of raw shell eggs.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods (repeated violation)
Observation: The raw and/or undercooked foods provided on the menu, menu board, table tent or brochure do not provide a disclosure statement.
Correction: The Consumer Advisory shall include a disclosure statement that includes a description of the animal-derived foods and identification of the animal-derived foods by astericking (*) them to a footnote that states that the items are served raw or undercooked, or contain raw or undercooked ingredients.
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03/01/2013 | Follow-up | |
All critical violations must be corrected within 10 days. Non-critical violations must be corrected within 30 days.
Due to limited space containers with rice stored on top of the hot holding unit in the kitchen during lunch. Suggested to use time as a public health control and mark rice with 4 hours holding time. After 4 hours rice must be discarded.
Employee MUST wash hands every time they change gloves!!!! Gloves MUST be changed between tasks!!!!
The follow-up inspection will occur on/about February 22, 2013.
ServSafe application provided.
- Person in Charge
Observation: Poor handwashing procedures observed.
Correction: Educate employees on proper handwashing and routinely monitor the employee's handwashing procedures to ensure they are effectively cleaning their hands.
- Critical: Eggs - Pasteurized - Substitute for Raw Shell Eggs for Certain Recipes and Populations*
Observation: Raw or under cooked eggs used in the preparation of foods such as House dressing. According to kitchen manager dressing contains raw shell eggs.
Correction: Substitute pasteurized eggs or egg products for raw shell eggs in the preparation foods that are not cooked to the required cook temperature for the minimum required amount of time.
- Gloves - Use Limitation (repeated violation)
Observation: Single-use gloves while worn during multi-tasked food preparation.
Correction: Discard gloves when changing tasks and wash hands when changing from raw food to ready-to-eat (RTE) food preparation to prevent cross contamination. Single-use gloves shall be used for only one task such as working with RTE food or with raw animal food and used for no other purpose.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Chicken soup hot holding at improper temperatures. Container with soup found stored under the counter. Suggested to cool down soup, keep in the refrigerator and reheat as needed.
Correction: Hot hold potentially hazardous food at 135°F or above to inhibit the growth of harmful bacteria.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Precooked plantain and House dressing(containing raw shell eggs) cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods
Observation: The raw and/or undercooked foods provided on the menu, menu board, table tent or brochure do not provide a disclosure statement.
Correction: The Consumer Advisory shall include a disclosure statement that includes a description of the animal-derived foods and identification of the animal-derived foods by astericking (*) them to a footnote that states that the items are served raw or undercooked, or contain raw or undercooked ingredients.
- Equipment - Good Repair and Proper Adjustment
Observation: Kitchen glass reach-in cooler was observed in a condition that prevents necessary maintenance. Internal temperature of the unit found at 46 F.
Correction: Adjust reach-in cooler to 41 F or less 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, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Warewashing Sinks, Use Limitation
Observation: The compartment(s) of the manual warewashing sink was observed used for dumping mop water.
Correction: A warewashing sink may not be used for handwashing or dumping mop water due to risk of exposure of food or food contact equipment and utensils to contamination.
- Plumbing System Maintained in Good Repair
Observation: Plumbing connections under the kitchen hand washing sink are leaking. Cold water turned off.
Correction: Plumbing systems and components shall be maintained in good repair.
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02/12/2013 | Routine | |
Restaurant representatives - add corrected or new information about Chicken Fiesta, 7748 Midlothian Tnpk., North Chesterfield, VA 23235 »