Amigos 5, 6835 Midlothian Tpke, Richmond, VA - Restaurant inspection findings and violations
Violation code | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
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August 20, 2009 | Routine | 1 | 3 | Details / Comments |
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April 30, 2009 | Routine | 2 | 0 | Details / Comments |
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February 18, 2009 | Routine | 2 | 5 | Details / Comments |
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November 07, 2008 | Critical Procedures | - | - | Details / Comments |
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June 13, 2008 | Routine | 1 | 7 | Details / Comments |
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February 07, 2008 | Routine | 1 | 5 | Details / Comments |
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September 04, 2007 | Routine | 2 | 6 | Details / Comments |
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May 17, 2007 | Routine | 1 | 5 | Details / Comments |
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April 17, 2007 | Pre-Opening | 0 | 3 | Details / Comments |
August 20, 2009 (Routine)
Violations:
- 0470 - Corrected During Inspection Critical Different types of raw animal foods stored in such a manner that may cause cross contamination raw spare ribs and sea food mix open bags on top of each other.
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. - 1140 - The can opener blade is not easily removable accumulation of grime and debris.
Provide a can opener with an easily removable blade to allow for frequent cleaning and blade replacement. - 1570 - 2nd Walking freezer was observed in a state of disrepair and damaged.
Repair the 2nd Walking freeze 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 the 2nd Walking freeze, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter. - 3280 - Corrected During Inspection Dead or trapped roaches was found on the premises under ice machine
Remove dead or trapped birds, insects, rodents, and other pests from control devices and the premises at a frequency that prevents their accumulation, decomposition, or the attraction of pests.
April 30, 2009 (Routine)
Violations:
- 0820 A 1 - Corrected During Inspection Critical Repeat Chicken Beef hot holding at improper temperatures.
Rapidly reheat the food to 165F and maintain at 135F or above through the hot holding period. - 0820 A 2 - Corrected During Inspection Critical Raw Chicken cold holding at improper temperatures
Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41F or below to inhibit the growth of harmful bacteria.
February 18, 2009 (Routine)
Violations:
- 0240 - Corrected During Inspection Employees observed working in the food service area without proper hair restraints. (Empleados sin proteccion de cabello)
Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food clean equipment, utensils, and linens, and unwrapped single-service and single-use articles. - 0470 - Corrected During Inspection Critical Soiled or improperly cleaned equipment or utensils used during food preparation rust equipment mix with vegetables & slicer have accumulation of grime and debris (utencilios oxidados mesclados con verduras y maquina de cortar verduras con acumulacion de comida))
Protect food from cross contamination by using properly cleaned and sanitized equipment and utensils. - 0790 - Corrected During Inspection Improper methods used to thaw shrimp was in a bucket of wather ( metodos inapropiados para descongelar camarrones..
Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41F (45F) 2. Completely submerged under running water at a temperature of 70F or below with sufficient water velocity to agitate and float off loose particles in an overflow. Ready-to-eat food shall not exceed 41F and raw animal foods shall not exceed 41F for more than four hours 3. As part of the cooking process - 1360 - The water temperature at the hot water sanitizing compartment of the 3-vat sink is not properly maintained at 180°F or higher. (maquina para lavar los trastes no levanta la temperatura adecuada para desinfectar 180°F)
Repair or replace the integral heating device so the water temperature of the sanitizing compartment is maintained at 171°F or higher. - 2520 - Corrected During Inspection Critical Repeat A direct connection exists between the drain line of the sanitizing basin of the 3-vat sink and the sewer line. (la conceccion de drenage no tiene sufuciente espacio para que el agua sea desperdiciada apropiadamente)
Eliminate the direct connection between the sewer line and the cited equipment. - 2890 - Corrected During Inspection Light bulb in Kitchen not shielded, coated, or otherwise shatter-resistant. (faltan lamparas al rededor de la cosina refrigerador y bodega)
Shield or replace light bulb with a coated or shatter-resistant bulb. - 2930 - Outer opening of the food establishment is not protected against entry of water, roof is leaking in kitchen (agua esta filtrandoce del techo)
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.
November 07, 2008 (Critical Procedures)
Violations:
- 0820 A 1 - Corrected During Inspection Critical Fajita Meat chicken Beef & Rice hot holding at improper temperatures.
Rapidly reheat the food to 165F and maintain at 135F or above through the hot holding period. - 0830 - Corrected During Inspection Critical Repeat The prepared ready-to-eat (RTE) Rice, Beans Fajita Meats (chicken & Beef) in the refrigeration unit is not properly dated for disposition.
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 41F 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. - 2520 - Critical A direct connection exists between the drain line of the sanitizing basin of the 3-vat sink and the sewer line.
Eliminate the direct connection between the sewer line and the cited equipment.
June 13, 2008 (Routine)
Violations:
- 0550 - Repeat In-use utensils improperly stored between use.Ice scoop (CORRECTED DURING INSPECTION)
Store in-use utensils or dispensing utensils in one of the following manners: 1) In the ice with their handles above the top of the food and the container. 2) In an enclosed container - 0570 - Wiping cloths improperly stored between use.
Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use. - 0830 - Critical Repeat The prepared ready-to-eat (RTE) food in the refrigeration unit is not properly dated for disposition.
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 41F 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. - 0960 2 - Corrected During Inspection Using a bowl for a scoop for raw beans.
Replace with a scoop to permit easy cleaning and prevent the migration of deleterious substances, or transference of colors, odors, or tastes to food. - 1580 - Repeat The cutting board(s) in the kitchen are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized. - 1770 C - Observed accumulations of food residue or other debris on the following nonfood-food contact surfaces: can opener holster.
Maintain nonfood-contact surfaces of equipment clean. - 3180 - Floor in the dry storage area noted in need of cleaning.
All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner. - 3220 - Corrected During Inspection Repeat Mops not hung up to air dry.
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.
February 07, 2008 (Routine)
Violations:
- 0550 - Dispensing utensils improperly stored between uses. Ice scoop
Store in-use utensils or dispensing utensils in one of the following manners: 1) In the ice with their handles above the top of the ice and the container. 2) In a enclosed container - 0830 - Critical Repeat The ready-to-eat (RTE) commercially processed food in the refrigeration unit was not properly dated for disposition after opening.
Mark a ""consume by"" date on commercially processed RTE foods at the time the original container is opened. If the food is held at 41F or below the food shall be served or sold within 7 calendar days or within 4 calendar days if held at 45F. 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. - 1570 - Repeat Mechanically vented hood filters have gaps in between filters.
Eliminate gaps between filters. - 1770 B - Repeat Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: Can opener and Blender
Clean and sanitize these surfaces for food contact. - 1770 C - Repeat Observed accumulations of food residue or other debris on the following nonfood-food contact surfaces: Stove top.
Maintain nonfood-contact surfaces of equipment clean. - 1790 - Repeat The (cavity, door seal) of the microwave oven is observed soiled.
Using the manufacturer's recommended cleaning procedure, clean the (cavity, door seal) of the microwave oven at least every 24 hours.
September 04, 2007 (Routine)
Violations:
- 0960 1 - Critical The food contact surface of the bowl using for ice scoop is not safe.
Replace the bowl with ice scoop to permit easy cleaning and prevent the migration of deleterious substances, or transference of colors, odors, or tastes to food. - 1100 - Corrected During Inspection Critical The food contact surface of the large pot is not smooth, contains cracks, chips, or pits and can not be easily cleaned.
Replace the pot 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 buildup of food debris. - 1570 - Repeat Mechanically vented hood not working and filters have gaps in between filters.
Repair hood, eliminate gaps between filters. - 1580 - Repeat The cutting board(s) along the sandwich stationare heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized. - 1770 B - Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: Inside deep fryers, can opener, inside ice machine
Clean and sanitize these surfaces for food contact. - 1770 C - Observed accumulations of food residue or other debris on the following nonfood-food contact surfaces: on the surface of the sandwich prep station in the rear under the hood.
Maintain nonfood-contact surfaces of equipment clean. - 1790 - The inside of the microwave oven is observed soiled.
Using the manufacturer's recommended cleaning procedure, clean the inside of the microwave oven at least every 24 hours. - 3220 - Repeat Mops not hung up to air dry.
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.
May 17, 2007 (Routine)
Violations:
- 0610 - Large bins with rice, beans, and chips are stored on the floor (provide shelving or casters for the bins).
Elevate food storage onto approved shelving with minimum 6" legs or casters. - 0830 - Critical The prepared ready-to-eat (RTE) food (cooked beef, tongue, tamales, etc.) in the refrigeration unit is not properly dated for disposition.
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 41F 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. - 1570 - Condensor unit in the walk in freezer is leaking (very heavy accumulation of ice on the walk in freezer floor).Door gaskets of the upright double "true" reach in cooler are torn.
Repair the equipment 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 the equipment, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter. - 2350 ii - Hand sink at the cook line in the kitchen is slow to drain.Hand sinks in both restrooms are out of order.
Repair plumbing. - 3080 - One hood light is out in the kitchen.Light out over diwasher area.
Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor - 3220 - Mops not hung up to air dry.
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.
30 day inspection. Facility will be moved to routine inspection frequency (next inspection August 2007).
April 17, 2007 (Pre-Opening)
Violations:
- 1550 - Hand sink at the front tortilla prep area is not sealed to the wall.
Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage. - 1580 - Cutting boards at prep units are in poor repair.
Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized. - 3180 - Clean and paint wooden wall panels in kitchen.Clean all floors in facility.
All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
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