Don Tequila Restaurant, 2255 Beech Ave, Buena Vista, VA - Restaurant inspection findings and violations



Business Info

Restaurant: Don Tequila Restaurant
Address: 2255 Beech Ave, Buena Vista, Virginia
Total inspections: 16
Last inspection: Dec 2, 2008

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Violation code

Inspection Date

Inspection Type

Critical violations

Non-Critical violations

Details / Comments

  • 0820 A 2 - Critical Repeat Cold holding at improper temperatures: 1. ALL foods in the make unit are FAR ABOVE 41 degrees. 2. Foods in the 2 door glass door unit are 42/43. They need to be 41 or colder.
  • 1370 - The warewashing machine is not equipped with a device to warn of low sanitizer level. This regulation went into effect MARCH 2007. It has been made known to the dish machine makers since MARCH 2002. There is still not one for the sanitizer.for the dishmachine. There is NO way an operator can "see" or "hear" or otherwise know that there is NO sanitizer reaching the inside of the machine.
  • 1450 - The make unit has NOT held potentially hazardous foods BELOW 41 for over a year.
December 02, 2008Routine12Details / Comments
  • 0820 A 2 - Critical Repeat ALL the food in the make unit is above 41 degrees, EXCEPT the sour cream which has just been put in the top from the walk in refrigerator, which is 40 degrees.
  • 1700 - Critical Chlorine sanitizing solution used was not at an acceptable concentration. The chlorine sanitation concentration was 50ppm give or take, but it needs to be 75 to 100ppm.
  • 1860 - Corrected During Inspection An employee rinsed a small white cutting board in the employees hand sink scrubbing it with his hand only. He dried it off and then set it on the table beside the make unit for use.A distinct, separate water rinse after washing and before sanitizing of utensils and equipment was not observed.
  • 3030 - No disposable towels were provided at the hand washing lavatoryies in the front wait station or the sink next to the 3 compartment sink.
  • 3180 - It's time to throw out boxes or any other thing you are not using in the day-to-day operation of this establishment, and do a cleaning of the floors under shelves, like the cardboard soda drink shelf.
September 04, 2008Routine23Details / Comments
  • 0820 A 2 - Critical Repeat Cold holding at improper temperatures: ALL foods in the make unit are above 41 degrees. ALL potentially hazardous foods in the glass door unit were above 41 degrees.
  • 2310 - Critical There IS a hand sink near the dish machine, 3 compartment sink and food prep area BUT today 1. ALL the water is cut off since there is a leak AND 2. There is a large frozen roast being defrosted. SO in a real sense, this sink does NOT exist for it's purpose, which is to WASH HANDS.
June 04, 2008Critical Procedures20Details / Comments
  • 0220 - Critical In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
  • 0820 A 2 - Critical Cold holding at improper temperatures: potentially hazardous foods ABOVE 41 degrees. The dressing has been sitting out at room temperature, BUT the difference of temperatures in the walk in and in the make unit is a mystery.
  • 1320 - There was no temperature measuring device located in the inside of the walk in refrigerator and the bottom of the make unit, or else they are not EASY to see.
March 04, 2008Routine21Details / Comments
0820 - Critical Repeat ALL foods in the walk in refrigerator are 62 degrees; cold holding at improper temperatures.December 06, 2007Critical Procedures10Details / Comments
  • 0570 - Repeat Wiping cloths improperly stored between use.
  • 0810 - Repeat The methods used for cooling were not adequate. two large pans of bean paste and two large pans of chicken mixture in the walk in were not below 41 degrees. EVERYTHING ELSE in the walk in was below 41 degrees.
  • 0820 - Critical Repeat Cold holding at improper temperatures: foods in the make unit are above 41 degrees; foods that had been improperly cooled in the walk in are above 41 degrees.
  • 1370 - Repeat The warewashing machine is not equipped with a device to warn of low sanitizer level.
  • 2310 - Critical The handwashing facility located in the wait station is blocked by alarm whit container, preventing access by employees for easy handwashing.
September 06, 2007Routine23Details / Comments
  • 0570 - Corrected During Inspection Wiping cloths improperly stored between use. They are sitting on counters everywhere but NOT in the containers of sanitizer solutions.
  • 0820 - Corrected During Inspection Critical Repeat Cold holding at improper temperatures: foods in the make unit and in the glass door unit are ABOVE 41 degrees.
  • 1320 - Repeat There was no temperature measuring device located in the bottom of the make unit.
  • 1370 - The warewashing machine is not equipped with a device to warn of low sanitizer level.
  • 3020 - Corrected During Inspection Soap was not provided at the hand washing lavatory in the bathroom sink and the sink in the kitchen.
  • 3030 - Corrected During Inspection No disposable towels were provided at the hand washing lavatory in the kitchen sink
May 24, 2007Routine--Details / Comments
  • 0810 - The methods used for cooling were not adequate. Refer to the 2 large containers of bean paste in the walk in that were 53 and 52 degrees.
  • 0820 - Corrected During Inspection Critical Cold holding at improper temperature: two large stainless steel containers of bean paste in the walk in that have been stacked there since cooking last night. They are 53 and 52 degrees. ALL other PHFoods in the walk in were 41 degrees or colder.
  • 1320 - There was no temperature measuring device located in the bottom of the sandwich unit in the kitchen.
  • 1580 - The cutting board of the make unit is pitted and scarred. The food contact surface is no longer easily cleaned and sanitized due to condition.
  • 1770 A - Corrected During Inspection Critical The following utensils were observed soiled to sight and touch: some of the stainless steel pots and pans have dried food particles on them.
  • 2120 - Corrected During Inspection Critical Water heater observed turned off or not set at the proper temperature. Manager says that there is hot water in the morning, but then there is none. I came in about 10:20 AM before they were opened for business and there was NO hot water coming from faucets. The water in the dish machine is 76 degrees for both the rinse and the sanitizing cycles.
February 22, 2007Routine--Details / Comments
No violation noted during this evaluation. September 15, 2006Follow-up00Details / Comments
  • 1700 - Critical Repeat There was no chlorine residual at the mechanical dishmachine.
  • 1750 - Repeat Manufacturer containers were observed reused for the storage of food.
August 30, 2006Follow-up11Details / Comments
  • 0450 C - Critical
  • 0470 - Critical Repeat Raw chicken was stored over the tomato sauce and the lettuce. OPERATOR CORRECTED AT THE TIME OF EVALUATION.
  • 0570 - Wiping cloths improperly stored between use.
  • 0610 - Repeat Observed food on the floor in the walk-in and in the kitchen. OPERATOR CORRECTED AT THE TIME OF EVALUATION.
  • 1700 - Critical Repeat There was no chlorine residual at the mechanical dishmachine.
  • 1750 - Manufacturer containers were observed reused for the storage of food.
  • 2230 - Critical The existing handsink has a broken faucet. Fix the existing faucet. Operator may need to install a new sink.
  • 2890 - The light bulb in the walk-in was not shielded.
  • 3300 - The outside storage mop area had a few unused items and some litter.
August 24, 2006Routine45Details / Comments
No violation noted during this evaluation. February 15, 2006Follow-up00Details / Comments
  • 0470 - Critical Observed a few uncovered items in the walk-in. OPERATOR CORRECTED AT THE TIME OF EVLAUATION.
  • 0610 - A few food items were on the floor in the walk-in. OPERATOR CORRECTED AT THE TIME OF EVALUATION.
  • 0830 - Critical The prepared ready-to-eat (RTE) food in the refrigeration unit is not properly dated for disposition.
  • 1700 - Critical The mechanical dishmachine was not sanitizing. Have machine serviced A.S.A.P.
February 06, 2006Routine31Details / Comments
No violation noted during this evaluation. December 02, 2005Pre-Opening00Details / Comments
1700 - Critical The mechanical dishmachine was not sanitizing.December 01, 2005Pre-Opening10Details / Comments
  • 1150 - The wooden shelving in the kitchen and the walk-in will need to be removed.
  • 1700 - Critical The mechanical dish machine must be operational and sanitizing between 50 to 100 ppm chlorine.
  • 2230 - Critical There are not an adequate number of handwash lavatories on site. (See 12 VAC5-421-2280)
  • 3020 - Install the soap dispensers at the hand sinks.
  • 3030 - Install paper towels at the hand sinks in the kitchen and the restrooms.
  • 3080 - Less than 50 foot candles of light was noted in the food prep. areas.
  • 3170 - The wall behind the preparation and the back section of the kitchen were in poor repair.
November 04, 2005Routine25Details / Comments

December 02, 2008 (Routine)


Violations: Comments:
IMPORTANT NOTE: your permit expires 31 December 2008. It ill NOT be renewed unless the following two items, which have been note and discussed time and time again, are corrected:
1. The make unit will be replaced. It has not been able to hold potentially hazardous foods at 41 degrees or colder.
2. Some "system" will be installed on the dish machine so the operator can see or hear that the sanitizer is NOT getting into the machine.
When you have done these two things, you may call me at my office phone or my home phone which are listed on the hard copy of this inspection.

September 04, 2008 (Routine)


Violations: Comments:
Thank you for the following: clean and well supplied bathrooms; thermometers in all refrigerators; 2 calibrated metal stem food thermometers; operating the 3 compartment sink correctly; food contact surfaces and utensils are clean to sight and touch; no pests; storing and labeling cleaners correctly; generally clean kitchen.

June 04, 2008 (Critical Procedures)


Violations: Comments:
NOTE: DAILY, when you first open, you are to CHECK the temperatures in ALL your refrigerators. If the temperature is ABOVE 40 degrees, do NOT put potentially hazardous foods (like meat, milk, egg dishes) in them UNTIL they have been repaired and the refrigerators are holding foods BELOW 41 degrees.

March 04, 2008 (Routine)


Violations: Comments:
Thank you for the NEW hot water tank; the dish machine operates according to the data [plate now.
Thank you for the following: available; accessible hand sinks with soap and towels and signs; two food thermometers available; dish machine operating according to the data plate; operating the 3 compartment sink correctly with chlorine sanitizer and test papers available; utensils, silver, glasses, china, food containers and food equipment clean to sight and touch; clean employees with apron, hair restraint or short and gloves as needed; bathrooms are clean and well supplied; clean kitchen.

December 06, 2007 (Critical Procedures)


Violation: 0820 - Critical Repeat ALL foods in the walk in refrigerator are 62 degrees; 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. ALL PHFoods were destroyed; raw chicken that was 47 degrees was put in ice and set outside in the shade where the temperature was 39 degrees. AT 2:45 PM when I came back, the walk in is running 38 degrees and the chicken was put back into the refrigerator.
Comments:
The refrigeration mechanic is here. I will return between 2:30 PM and 3:00 PM to monitor the walk in.
2:45 PM 3:15 PM The walk in refrigerator is running at 38 degrees. The chicken on ice is back in the bottom of the refrigerator. I spoke with the owner of the building; the new hot water tank will be installed tomorrow. Thank you for you help with this. KEEP A CLOSE EYE ON THE WALK IN REFRIGERATOR.

September 06, 2007 (Routine)


Violations: Comments:
Note: you need to fix the washer in the hot water line of the hand sink in the cooking area. Thank you for the following: thermometers in all refrigerators; two calibrated food thermometers; all hot foods at correct temperatures; dish machine and 3 compartment sink being operated correctly; all utensils, food equipment, china, glasses, silver are clean to sight and touch; employees are clean with hair restraints and gloves as needed; addressing 3 items from the past inspection.

May 24, 2007 (Routine)


Violations: Comments:
Thank you for addressing 5 of the 6 violations from the last inspection.

February 22, 2007 (Routine)


Violations: Comments:
NOTE: Beginning in March 2007, all chemical sanitizing machine must have a way to verify that the sanitizer is getting into the machine when the sanitizer pump turns. Some companies are using "spy glasses with ball bearings, some are using visual lights, some are using a sound alarm, and some are using a mixing well outside the dishmachine where chemicals. Whatever, your company uses, it needs to be installed before March 2007.
NOTE: I will return about 3 PM this afternoon. THERE MUST BE HOT WATER.
NOTE: Beginning March 2007, all PHFoods must be maintained at 41 degrees or colder. Now is the time to set your refrigerators a bit colder to ensure they can maintain PHFoods at correct temperatures.
NOTE: Thank you for dealing with most of the violations from the past inspections. It is obvious you have worked hard. Thank you for having accessible hand sinks with soap and towels and signs; for clean employees with hair restraints and gloves as needed; for 2 calibrated food thermometers, and a clean kitchen.
NOTE: This is part of the 3:00 PM re-inspection. There is an electrician working on the hot water heater at this time. Thank you for your prompt attention in dealing with this. It is now past 3:30 PM and the hot water heater has been repaired.

September 15, 2006 (Follow-up)

Comments:
All violations from the previous report have been corrected. The mechanical dishmachine was sanitizing @ 50 to 100 ppm chlorine in the final rinse.

August 30, 2006 (Follow-up)


Violations: Comments:
Have the dishmachine serviced immediately to maintain 50 to 100 ppm chlorine in the final rinse.

August 24, 2006 (Routine)


Violations: Comments:
Have the dishmachine serviced ASAP in the meantime use the three compartment sink to wash, rinse, and sanitizing the dishes/utensils.

February 15, 2006 (Follow-up)

Comments:
There were no violations at the time of evaluation. The dishmachine was sanitizing @ 50 to 100 ppm chlorine. Overall, the kitchen was very clean and well organized.

February 06, 2006 (Routine)


Violations: Comments:
Thank you for the following: Soap/paper towels and handwashing sign posted at the kitchen handsink. Observed good food and unit temperatures. Employees were wearing clean uniforms, had hair restrained. The wiping cloth solution had 100 ppm chlorine (bleach), good job!

December 02, 2005 (Pre-Opening)

Comments:
Permit was issued. There were no violations at the time of evaluation. The mechanical dishmachine was sanitizing @ 50 to 100 ppm chlorine.

December 01, 2005 (Pre-Opening)


Violation: 1700 - Critical The mechanical dishmachine was not sanitizing.
Have the service person hook up the correct chemicals. The final rinse should provide 50 to 100 ppm chlorine.
Comments:
An opening inspection will be conducted on 12/2/05.

November 04, 2005 (Routine)


Violations:

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