Chevys Fresh Mex Of Mt Vernon, 7732 #E Richmond Highway, Alexandria, VA - Restaurant inspection findings and violations

August 07, 2009 (Routine)

• 3-304.12(A)-(F) - Corrected During Inspection Dispensing and/or in-use utensils improperly stored between use as follows: spoons in still water not over 135F, knives in still water not over 135F
  During pauses in food preparation or dispensing, food utensils shall be stored in one of the following manners: on a clean portion of the food preparation table, or cooking equipment only if the in-use utensil and the food contact surface of the food preparation table or cooking equipment are cleaned and sanitized, (metal contaier for knives) and in running water of sufficient velocity to flush particulates to the drain, (keep the dripping well on when utensils are in it.
• 3-501.15(A)(1)-(7) - The following methods used for cooling were not adequate to facilitate cooling of the product from 135F to 41F within 6 hours: Large plastic container fill to top with soup
  Cooling hot foods shall be accomplished as follows: 1) placing the food in shallow pans, 2) separating the food into smaller or thinner portions, 3) using rapid 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, or 7) other effective methods.

February 10, 2009 (Critical Procedures)

• 3-302.11(A)(4) - Corrected During Inspection Critical Unwrapped or uncovered food in the following location where the food is subject to contamination: walk in refrigerator.
  Foods shall remain covered at all times.
• 3-501.16(A)(2)(a) - Corrected During Inspection Critical Repeat The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: cheese.
  Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41F or below.
• 7-202.12(A)(1)-(4) - Corrected During Inspection Critical The concentration of the chlorine solution was measured in excess of 400 ppm.
  Maintain the concentration of the chlorine at 50-100 ppm.

January 07, 2009 (Critical Procedures)

• 3-304.14(B)(1) - Improper use of wet wiping cloths
  Cloths in use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer
• 3-501.16(A)(2)(a) - Critical The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: grated cheese at 45F at prep line
  Potentially hazardous foods shall be held cold at a temperature of 41F or below
• 3-501.17(A)(1) - Corrected During Inspection Critical The following ready-to-eat, potentially hazardous food in the refrigeration unit is not used within 24 hours of preparation and is not properly dated for disposition within 7 days at 41F: chicken entree in metal pan cooled previous day
  ALL refrigerated, ready-to-eat, potentially hazardous foods that are prepared on site and held at 41For below shall be clearly labeled and date marked with a "USE BY" not exceeding 7 TOTAL DAYS; correct by close of business
• 4-204.112(B) - There was no temperature measuring device located in the following cold or hot holding equipment: bar display case
  Cold or hot holding equipment used for the storage of potentially hazardous foods shall be equipped with at least one integral or permanently affixed temperature measuring device
• 4-302.14 - There is no chlorine test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
  A BLEACH test kit or other device that accurately measures the concentration in ppm (mg/L) of sanitizing solutions shall be provided.
• 4-501.11(A) - Bar reach in refrigeration unit found not operating
  Refrigerators shall be capable of holding foods at a temperature of 41F or below. Service the unit(s) as needed to ensure adequate units are capable of operating at specifications of manufacuturer
• 4-703.11(C) - Critical When tested, no sanitizer or a low concentration of chemical sanitizer was found in the wiping cloth bucket.
  The wiping cloth buckets used for the storage of wet towels shall be maintained at a chemical concentration of at least 200ppm of quaternary ammonium compound.
• 5-205.15(B) - Critical Bar dish machine is not in use given that a leak was detected on one of the water lines. A drip pan was used to capture water.
  All components providing or draining water from a warewashing unit shall be maintained in good repair.
• 5-501.113(B) - Outside refuse container was uncovered.
  Receptacles and waste handling units for refuse, recyclables, and returnables shall be kept covered with tight fitting lids or doors if kept outside the food establishment.
• 6-301.14 - Observed that sign or poster that notifies food employees to wash their hands is not provided at restroom
  Provide a sign or poster at all handwashing sinks used by food employees that reminds food employees to wash their hands.

November 19, 2007 (Follow-up)

November 08, 2007 (Routine)

• 3-501.16(A)(2)(a) - Corrected During Inspection Critical Repeat The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: refried beans, tamales, chicken tamales, pork tamales, chicken legs, pulled chicken, milk gallone.
  Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41F or below unless the permit holder is using "time as public health control" as specified under 3-501.19. Note: The above items were holding at 56-58F and were discarded during inspection.
• 3-603.11(B) - Critical Repeat The following raw and/or undercooked foods are provided on the menu, menu board, table tent or brochure without proper disclosure: Note: The food workers began a manual update during inspection. A FOLLOW-UP WILL BE CONDUCTED TO CHECK ON THE UPDATE OF ALL MENU'S WITHIN 10 BUSINESS DAYS.
  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.
• 4-301.11 - Corrected During Inspection The following mechanical refrigeration unit is not currently operating as required to cold hold food at a temperature of 41F or less. The walk in refrigerator 56-57F
  Refrigerators shall be capable of holding foods at a temperature of 41F or below. If the unit(s) are not capable of holding foods at a temperature of 41F or below by January 1, 2008 the unit(s) shall be replaced. Repair the unit(s) as needed immediately. Foods exposed to temperature abuse for over 4 hours shall be discarded, otherwise, the foods shall be stored in other working refrigerators. The repair was completed before the end of the inspection and the temperature is now at 41F. Spoke with the technician who repaired the unit. Monitor the unit in between season changes because of the Head pressure change (per discussion with technician)
• 4-501.11(A) - Corrected During Inspection The following equipment was observed damaged and no longer smooth and easily cleaned or sanitized: The icescoop was observed broken in half and was discarded during inspection.
  Equipment shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4-1 and 4-2.
• 5-205.11(B) - Corrected During Inspection The handwashing station near the dishwasher is being used as a dump station.
  A handwashing sink may not be used for purposes other than hand washing.

May 14, 2007 (Follow-up)

May 11, 2007 (Critical Procedures)

• 3-302.11(A)(1) - Corrected During Inspection Critical Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food as follows: In the Victory #1 freezer observed raw hamburger over drink mix AND in reach in #2 observed raw chicken over french fries.
  Food shall be protected from cross contamination by separating raw animal foods like poultry, beef, pork, seafood, and eggs during holding from ALL other foods such as cooked foods, ready-to-eat foods, washed produce, etc.
• 3-302.11(A)(2) - Corrected During Inspection Critical Different types of raw animal foods stored in such a manner that may cause cross contamination as follows: In Victory reach in #1 observed raw hamburger over raw shrimp.
  Raw animal foods shall be sorted by their "type" and cooking temperatures while in storage inside a refrigerator or freezer. For example, if using ONE shelving unit for storage of ONLY raw foods, the foods shall be sorted in this manner: 1) raw poultry (chicken, turkey, or duck) shall be stored on the BOTTOM shelf (165F cook temperature), 2) raw ground beef and ground pork shall be stored on the shelf above poultry (155F cook temperature), and 3) raw pork (chops, ribs), seafood, and shell eggs shall be stored on the top shelf above beef (145F cook temperature).
• 3-501.16(A)(2)(a) - Corrected During Inspection Critical The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: chicken tamales (46F), Salsa (45F), Milk (45)
  Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41F or below unless the permit holder is using "time as public health control" as specified under 3-501.19.
• 3-603.11(B) - Critical The following raw and/or undercooked foods are provided on the menu, menu board, table tent or brochure without proper disclosure: Per discussion with manager, it was discovered that beef is the only item on the menu which is cooked to order.
  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.

April 11, 2007 (Pre-Opening)

• 6-201.11 - Observed there is no ceiling above the tortilla machine - it is open to the structure.
  Provide a smooth and washable ceiling above the tortilla machine.
• 6-202.15(A)(1)-(3) - Openings to the exterior of the building are present along the bottom of rear doors.
  Adjust the door sweep so that it closes the gap between the door and floor to protect against the entry of insects and rodents.