Train all staff in food safety practices and temperature requirements.
- Critical: Hands - When to Wash*
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.
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 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.
- Utensils - In-Use - Between-Use Storage
Observation: Dispensing utensils improperly stored between uses: laying with handles in the ice.
Correction: Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous.
- Critical: Reheating for Hot Holding*
Observation: The refried beans and rice from yesterday were not reheated to a sufficient temperature and time to eliminate pathogenic bacteria.
Correction: Ensure potentially hazardous foods that are cooked, cooled, and reheated in are reheated so that all parts of the food reach 165°F or above and the food is rotated or stirred, covered, and maintained >135F while hot holding.
- Thawing
Observation: Improper method used to thaw ground beef.
Correction: Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41°F (45°F) 2. Completely submerged under running water at a temperature of 70°F or below with sufficient water velocity to agitate and float off loose particles in an overflow. Ready-to-eat food shall not exceed 41°F and raw animal foods shall not exceed 41°F for more than four hours 3. As part of the cooking process
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Orange juice requiring refrigeration cold holding at improper temperature.
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: Can opener observed rusty, in a state of disrepair.
Correction: Repair/replace the rusty can opener to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability.
- Single-Service and Single-Use Articles, Use Limitation
Observation: Single-service (styrofoam and aluminum foil) items were observed reused.
Correction: Discontinue the reuse of single-use containers. Provide approved reusable food storage containers designed for your food storage needs.
- Single-Service and Single-Use Articles, Use Limitation
Observation: Manufacturer containers(drink bottles) were observed reused for the storage of other foods.
Correction: Discontinue the reuse of manufacturer containers for any food storage. Provide approved reusable food storage containers designed for your food storage needs.
- Hand Drying Provision (corrected on site) (repeated violation)
Observation: No disposable towels were provided at the hand washing lavatory.
Correction: Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
- Employee Accommodations, Designated Areas (repeated violation)
Observation: Employees' medication and supplement in prep area.
Correction: Use lockers or other employee storage areas so that food, equipment, single-service and single-use articles are protected from contamination.
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01/19/2016 | Routine | |
*REMOVE ALL POTS THAT CAN NOT BE SUBMERGED IN THE THREE COMPARTMENT SINK.
- Jewelry - Prohibition
Observation: Employee wearing jewelry on their arms and hands while preparing food.
Correction: Ensure employees are not wearing jewelry on their arms and hands while preparing food. This section does not apply to a plain ring such as a wedding band.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: An employee is eating in an area where they may contaminate food, clean equipment, utensils or other items needing protection.
Correction: Provide a designated area where employees may eat and drink so as not to contaminate exposed food, clean equipment, utensils, and linens, or unwrapped single-service and single-use articles, or other items needing protection.
- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: Employees observed handling ready-to-eat (RTE) food with their bare hands.
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.
- Cloths - Wiping Cloths - Use Limitation (corrected on site)
Observation: Improper use of dry wiping cloths as finger towels hung from cook's waist..
Correction: Do not use finger towels, wash hands whenever soiled.
- Cloths - Wiping Cloths - Use Limitation (corrected on site) (repeated violation)
Observation: Wiping cloths improperly stored between uses.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration (50-100ppm chloro) between uses.
- Warewashing - Manual Warewashing, Sink Compartment Requirements (repeated violation)
Observation: The compartments of the 3-vat sink are not large enough to accommodate the largest piece of equipment.
Correction: Comply with at least one of the following corrective actions: 1. Install a 3-vat sink with basins large enough to immerse the largest piece of equipment 2. Remove all equipment and utensils from the facility that can not be properly cleaned and sanitized in the 3-vat sink 3. Use an approved alternate manual warewashing method. Prior approval by the local health department is required before any modifications are made to the warewashing area equipment.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (corrected on site)
Observation: Single service items observed unprotected from contamination.
Correction: Store single service items in its original protective packaging or inverted in an approved dispenser.
- Plumbing System Maintained in Good Repair
Observation: Plumbing connections under the food prep sink are leaking.
Correction: Plumbing systems and components shall be maintained in good repair.
- Hand Drying Provision (corrected on site)
Observation: No disposable towels were provided at the hand washing lavatories in the kitchen.
Correction: Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
- Employee Accommodations, Designated Areas
Observation: Locker or other suitable facilities are not located to protect food and equipment from contamination
Correction: Provide lockers or other suitable employee storage facilities so that food, equipment, single-service and single-use articles are protected from contamination.
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10/16/2015 | Routine | |
*Servicing the walk in refrigerator TODAY to ensure foods are held below 41F at all times. Call me with an update today at 382-8664.
- Cloths - Wiping Cloths - Use Limitation
Observation: Improper use of wet wiping cloth: hanging on cook's apron, used to wipe plates and fingers.
Correction: Use clean wet wiping cloths for wiping spills from food-contact and nonfood-contact surfaces of equipment, not for fingers. Store wet wiping in a chemical sanitizer at the proper concentration between use.
- Cloths - Wiping Cloths - Use Limitation
Observation: Wiping cloths improperly stored between uses: >200ppm chlorine today.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration(50-100 ppm chlorine) between uses.
- Food Storage - Clean and Dry Location
Observation: Food stored on the floor or food stored less than 6" above the floor.;Elevate ALL food storage onto approved shelving with minimum 6" legs or casters.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Foods in the walk in refrigerator cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. *Service contacted at this time.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: The prepared ready-to-eat (RTE) foods in the refrigeration units are not properly dated for disposition.
Correction: Mark the name and either the preparation or "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: Ready-to-Eat - Potentially Hazardous Food - Disposition* (corrected on site)
Observation: According to the ""consume by"" date on several gallons of commercially processed ready-to-eat (RTE) milk and Half&Half in the refrigerator, the food should have been discarded weeks ago.
Correction: Discard the food at this time and ensure all commercially processed RTE food is served, sold or discarded by the ""consume by"" date after opening. 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: Food Contact Surfaces - Cleanability*
Observation: The food contact surfaces of the stone bowls are not designed or constructed to be smooth and it contains cracks, chips, or pits that can not be easily cleaned.
Correction: Replace the bowls to provide a food contact surface that is smooth and easily cleanable, free of breaks, open seams, cracks, chips, pits, sharp internal angles, corners, and crevices to prevent build-up of food debris.
- Warewashing - Manual Warewashing, Sink Compartment Requirements
Observation: The compartments of the 3-vat sink are not large enough to accommodate the largest piece of equipment.
Correction: Comply with at least one of the following corrective actions: 1. Install a 3-vat sink with basins large enough to immerse the largest piece of equipment 2. Remove all equipment and utensils from the facility that can not be properly cleaned and sanitized in the 3-vat sink. Prior approval by the local health department is required before any modifications are made to the warewashing area equipment.
- Sanitizing Solutions, Testing Devices
Observation: There is no properly working quaternary ammonium test kit provided in the facility for monitoring the concentration of the chemical sanitizing solution at the bar.
Correction: Obtain a quaternary ammonium test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Equipment and Utensils, Air-Drying Required
Observation: Plastic food pans were found stacked while wet after cleaning and chemical sanitization.
Correction: Items must 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.
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07/13/2015 | Routine | |
Restaurant representatives - add corrected or new information about Los Primos Mexican Grill, 1469 Mt. Pleasant Rd., Chesapeake, VA 23322 »