Cha Cha Cantina, 1419 East Cary Street, Richmond, VA - Restaurant inspection findings and violations

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Business Info

Restaurant: Cha Cha Cantina
Address: 1419 East Cary Street, Richmond, Virginia
Phone: (804) 726-6296
Total inspections: 7
Last inspection: Sep 24, 2009

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Violation code

Inspection Date

Inspection Type

Critical violations

Non-Critical violations

Details / Comments

  • 0220 - Corrected During Inspection Critical In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils. (Throughout the kitchen.)
  • 0470 - Corrected During Inspection Critical Bottle beers observed stored in soiled water in the bottom of the cooler.
  • 0470 - Corrected During Inspection Critical Employee observed handling raw meats and then handling Ready To Eat (RTE) foods without changing gloves.
September 24, 2009Critical Procedures20Details / Comments
  • 0240 - Employees observed working in the food service area without proper hair restraints.
  • 0450 - Corrected During Inspection Critical Employees observed handling ready-to-eat (RTE) food with their bare hands. (Lemons.)
  • 0450 C - Utensil without handle used to dispense food that is not ready-to-eat (RTE) allowing for a bare hand contact surface to come in contact with food item(s). (Ingredient bin storage.)
  • 0470 A 4 - Corrected During Inspection Several cups (20) of urine observed stored in the down stairs basement.
  • 0570 - Wiping cloths improperly stored between use.
  • 0610 - Food stored on the floor or food stored less than 6" above the floor.
  • 0610 - Food stored in a commonly wet or soiled location. (Containers of soda.)
  • 0820 A 2 - Corrected During Inspection Critical Repeat Beef, chicken, and shrimp cold holding at improper temperatures
  • 0830 - Corrected During Inspection Critical The prepared ready-to-eat (RTE) chicken, beans, and cole slaw in the refrigeration unit are not properly dated for disposition.
  • 0960 2 - Foil observed used to line shelving.
  • 0960 2 - Wooden shelving, throughout the facility, were observed soiled and unsealed.
  • 0960 2 - Soda crates and tray racks were observed used as shelving.
  • 1100 - The food contact surface of the pots and pans are not designed or constructed to be smooth and it contains cracks, chips, or pits that can not be easily cleaned.
  • 1320 - There was no temperature measuring device located in the low-boy line refrigerator.
  • 1550 - The hand washing sinks are not sealed to adjoining walls.
  • 1570 - Storage racks in the dry storage area were observed soiled, rusty, peeling, and chipping.
  • 1570 - The air compressor of the low-boy line refrigerator was observing leaking water into the bottom of the unit.
  • 1570 - Light shielding was observed in a state of disrepair and damaged.
  • 1580 - The cutting board(s) are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
  • 1720 - A sanitizer test kit is not being used to ensure the chemical sanitizing solution(s) are at the proper concentration.
  • 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: exhaust hood system, grills, oven, can opener, table-top mixer, ingredient storage bins, speed racks, ice machine, soda gun holders, fan, refrigerators, freezers, and gaskets.
  • 1860 - A distinct, separate water rinse after washing and before sanitizing of utensils and equipment was not observed. (Bar area.)
  • 2810 - Wall or wall covering in men's restroom is not smooth and easily cleanable. (Large hole observed in the wall.)
  • 2810 - Floor or floor covering, throughout the facility, were observed not smooth and easily cleanable. (Tiles missing or cracked.)
  • 2810 - Ceiling in food prep area is not smooth and easily cleanable. (Ceiling tiles observed soiled and stained.).
  • 3045 - A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees
  • 3180 - Floors, walls, ceilings, vents, and lights were noted in need of cleaning.
  • 3220 - Mops not hung up to air dry.
  • 3300 - Facility is storing unnecessary items to the operation or maintenance of the establishment.
July 07, 2009Routine319Details / Comments
No violation noted during this evaluation. March 16, 2009Follow-up00Details / Comments
0820 A 2 - Corrected During Inspection Critical Taco meat in the walk-in (mid shelf and talapia in deli #1) cold holding at improper temperatures. Today the talapia was placed on ice and the thermostat was adjusted down. Refrigeration repair was called in for the walk-in but for now, ice and moving the taco meat to another shelf maintaining 41 degrees corrected the violation. (see length of time at this facility to observe this.)March 11, 2009Critical Procedures10Details / Comments
  • 0800 - Critical Cheese sauce noted not being adequately cooled to prevent the growth of harmful bacteria.
  • 0820 A 2 - Critical Spare ribs and cheese sause cold holding at improper temperatures
  • 1570 - Several plastic sausa bowls were found to have broken pieces and was observed in a state of disrepair and damaged.
  • 1800 - The nonfood contact surface of the following items have accumulations of grime and debris:-inside bottoms of the deli tops-prep table shelving: clean and remove foil-soda machine back splash-outsides of the kitchen trash containers-cooking pans (carbon)-lower outside fronts of stove tops-inside metal slide tray of the ice machine
  • 3170 - The bar floor and the mens room floor are not maintained in good repair
  • 3180 - Walk-in floor and flooring under the cooks line noted in need of cleaning. Walls and ceiling area above the mop sink and above the shelving are also in need of cleaning.
September 22, 2008Routine24Details / Comments
0820 A 2 - Corrected During Inspection Critical A large container of diced chicken and chicken wings (partially cooked) were cold holding at improper temperaturesApril 07, 2008Critical Procedures10Details / Comments
  • 0480 - Unlabeled food containers.
  • 0820 2 - Corrected During Inspection Critical Walk-in PHF's cold holding at improper temperatures
  • 1570 - Chest freezer lid gasket was observed in a state of disrepair and damaged.
  • 1800 - The nonfood contact surface of the refrigerator door gaskets; outside top of the ice machine; foil on shelving; pans on the prep table shelf; and the fan gaurds in the walk-in have accumulations of grime and debris.
  • 2930 - Outer opening of the food establishment is not protected against entry of insects and rodents. (store room door to the outside)
  • 3170 - Several tube lights are not maintained in good repair. Also, some ceiling tiles need to be replaced.(non-smooth)
  • 3180 - Walls, floors, and ceilings noted in need of cleaning.
  • 3300 - Facility is storing unnecessary items to the operation or maintenance of the establishment.
October 02, 2007Routine17Details / Comments

September 24, 2009 (Critical Procedures)



Violations:
  • 0220 - Corrected During Inspection Critical In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils. (Throughout the kitchen.)
    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.
  • 0470 - Corrected During Inspection Critical Bottle beers observed stored in soiled water in the bottom of the cooler.
    Store beers in a clean dry area to avoid cross contamination.
  • 0470 - Corrected During Inspection Critical Employee observed handling raw meats and then handling Ready To Eat (RTE) foods without changing gloves.
    Change gloves and wash hands after handling raw meats and before handling RTE foods to avoid cross contamination.

July 07, 2009 (Routine)



Violations:
  • 0240 - Employees observed working in the food service area without proper hair restraints.
    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.
  • 0450 - Corrected During Inspection Critical Employees observed handling ready-to-eat (RTE) food with their bare hands. (Lemons.)
    Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
  • 0450 C - Utensil without handle used to dispense food that is not ready-to-eat (RTE) allowing for a bare hand contact surface to come in contact with food item(s). (Ingredient bin storage.)
    Minimize bare hand and arm contact with exposed food that is not in a RTE form to reduce the potential for contamination. Use utensil with handle to dispense food.
  • 0470 A 4 - Corrected During Inspection Several cups (20) of urine observed stored in the down stairs basement.
    Discontinue this practice and use restrooms for this purpose.
  • 0570 - Wiping cloths improperly stored between use.
    Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
  • 0610 - Food stored on the floor or food stored less than 6" above the floor.
    Elevate food storage onto approved shelving with minimum 6" legs or casters.
  • 0610 - Food stored in a commonly wet or soiled location. (Containers of soda.)
    Protect food from contamination by storing the food in a clean and dry location.
  • 0820 A 2 - Corrected During Inspection Critical Repeat Beef, chicken, and shrimp cold holding at improper temperatures
    Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F or below. Discard foods held above 41 F for over 4 hours.
  • 0830 - Corrected During Inspection Critical The prepared ready-to-eat (RTE) chicken, beans, and cole slaw in the refrigeration unit are 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 - Foil observed used to line shelving.
    Remove the foil lining shelving, so to be easier to clean.
  • 0960 2 - Wooden shelving, throughout the facility, were observed soiled and unsealed.
    Clean and seal all wooden shelving.
  • 0960 2 - Soda crates and tray racks were observed used as shelving.
    Remove the soda crates and tray racks from the facility and replace with approved shelving.
  • 1100 - The food contact surface of the pots and pans are not designed or constructed to be smooth and it contains cracks, chips, or pits that can not be easily cleaned.
    Replace the pots and pans 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.
  • 1320 - There was no temperature measuring device located in the low-boy line refrigerator.
    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.
  • 1550 - The hand washing sinks are not sealed to adjoining walls.
    Seal the units to adjoining equipment walls since it is exposed to spillage or seepage.
  • 1570 - Storage racks in the dry storage area were observed soiled, rusty, peeling, and chipping.
    Repair or replace the storage racks.
  • 1570 - The air compressor of the low-boy line refrigerator was observing leaking water into the bottom of the unit.
    Repair or replace the leaking unit.
  • 1570 - Light shielding was observed in a state of disrepair and damaged.
    Repair the shielding 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 shielding, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
  • 1580 - The cutting board(s) 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.
  • 1720 - A sanitizer test kit is not being used to ensure the chemical sanitizing solution(s) are at the proper concentration.
    Use a chemical test kit to ensure the sanitizing solution is maintained at the proper solution.
  • 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: exhaust hood system, grills, oven, can opener, table-top mixer, ingredient storage bins, speed racks, ice machine, soda gun holders, fan, refrigerators, freezers, and gaskets.
    Clean and maintain cleanness of the equipment.
  • 1860 - A distinct, separate water rinse after washing and before sanitizing of utensils and equipment was not observed. (Bar area.)
    Properly utilize the 3-compartment sink wash, rinse and sanitize basins in that order.
  • 2810 - Wall or wall covering in men's restroom is not smooth and easily cleanable. (Large hole observed in the wall.)
    Repair or replace wall or wall covering to make it smooth and easily cleanable.
  • 2810 - Floor or floor covering, throughout the facility, were observed not smooth and easily cleanable. (Tiles missing or cracked.)
    Repair or replace floor or floor covering to make it smooth and easily cleanable.
  • 2810 - Ceiling in food prep area is not smooth and easily cleanable. (Ceiling tiles observed soiled and stained.).
    Repair or replace ceiling to make it smooth and easily cleanable.
  • 3045 - A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees
    Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
  • 3180 - Floors, walls, ceilings, vents, and lights were noted in need of cleaning.
    All floors, walls, ceilings, vents, and lights 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 - 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.
  • 3300 - Facility is storing unnecessary items to the operation or maintenance of the establishment.
    Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents.

March 16, 2009 (Follow-up)

Comments:
Walk-in follow up and deli-top (thermostat repair, and cleaning) OK

March 11, 2009 (Critical Procedures)



Violation: 0820 A 2 - Corrected During Inspection Critical Taco meat in the walk-in (mid shelf and talapia in deli #1) cold holding at improper temperatures. Today the talapia was placed on ice and the thermostat was adjusted down. Refrigeration repair was called in for the walk-in but for now, ice and moving the taco meat to another shelf maintaining 41 degrees corrected the violation. (see length of time at this facility to observe this.)
Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F or below.
Comments:
Consumer advisary is posted on the menu even though no products on the menu other than steak could be served raw, rare or undercooked. Inspector reminded the facility if the menu changes or if specials are introduced that might be offered under-cooked, then the menu would have to be adjusted.

September 22, 2008 (Routine)



Violations:
  • 0800 - Critical Cheese sauce noted not being adequately cooled to prevent the growth of harmful bacteria.
    Cool potentially hazardous foods prepared from ingredients at ambient temperature to 41F or below within 4 hours. 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. Use and ice bath; frrezer wand; or place sauce in smaller containers for rapid cooling.
  • 0820 A 2 - Critical Spare ribs and cheese sause cold holding at improper temperatures
    Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F or below.
  • 1570 - Several plastic sausa bowls were found to have broken pieces and was observed in a state of disrepair and damaged.
    Replace the bowls 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.
  • 1800 - The nonfood contact surface of the following items have accumulations of grime and debris:-inside bottoms of the deli tops-prep table shelving: clean and remove foil-soda machine back splash-outsides of the kitchen trash containers-cooking pans (carbon)-lower outside fronts of stove tops-inside metal slide tray of the ice machine
    Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
  • 3170 - The bar floor and the mens room floor are not maintained in good repair
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
  • 3180 - Walk-in floor and flooring under the cooks line noted in need of cleaning. Walls and ceiling area above the mop sink and above the shelving are also 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.
Comments:
A renewal application was left with the G.M.

April 07, 2008 (Critical Procedures)



Violation: 0820 A 2 - Corrected During Inspection Critical A large container of diced chicken and chicken wings (partially cooked) were cold holding at improper temperatures
Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F or below (break down the large containers into smaller ones)
Comments:
Employee health awareness policy: consumer advisary; other food code updates were discussed with the chef.

October 02, 2007 (Routine)



Violations:
  • 0480 - Unlabeled food containers.
    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.
  • 0820 2 - Corrected During Inspection Critical Walk-in PHF's cold holding at improper temperatures
    Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F or below.
  • 1570 - Chest freezer lid gasket was observed in a state of disrepair and damaged.
    Repair the chest freezer lid gasket 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 gasket, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
  • 1800 - The nonfood contact surface of the refrigerator door gaskets; outside top of the ice machine; foil on shelving; pans on the prep table shelf; and the fan gaurds in the walk-in have accumulations of grime and debris.
    Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
  • 2930 - Outer opening of the food establishment is not protected against entry of insects and rodents. (store room door to the outside)
    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.
  • 3170 - Several tube lights are not maintained in good repair. Also, some ceiling tiles need to be replaced.(non-smooth)
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
  • 3180 - Walls, floors, and ceilings 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.
  • 3300 - Facility is storing unnecessary items to the operation or maintenance of the establishment.
    Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents.

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