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

Back to Virginia Restaurants, Virginia, VA smaller cities, VA small cities, All Cities.



Business Info

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

Primary contact: Jose Garcia
Cuisine: Mexican
Reservations: Not accepted

Restaurant representatives - add corrected or new information about Don Tequila Restaurant, 2255 Beech Ave, Buena Vista, VA »

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:
  • 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.
    Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F or below. 1. ALL POTENTIALLY HAZARDOUS FOODS WERE DISCARDED. 2. Unit switch was set colder by 1/2.
  • 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.
    Alter or replace the warewashing machine so that an audible or visual warning is given when more chemical sanitizer needs to be added.
  • 1450 - The make unit has NOT held potentially hazardous foods BELOW 41 for over a year.
    IT WILL BE REPLACED OR YOU WILL NOT RECEIVED A NEW PERMIT ON DECEMBER 31, 2008.
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:
  • 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.
    All potentially hazardous food (sliced tomatoes, shrimp, sausage, and guacamole) which had been in this unit overnight were discarded. The raw chicken and beef were transferred to the walk in. THIS UNIT NEEDS TO BE REPLACED. It has NOT held PHFoods below 41 degrees in the past. It is costing you money to throw away foods that can NOT be kept cold.
  • 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.
    The dishmachine mechanic has been called. Adjust the chlorine sanitizing solution to a level of at least 25 parts per million when the pH is at 10 or less and the water temperature is at 120F.
  • 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.
    You are to WASH - RINSE - SANITIZE ALL FOOD CONTACT SURFACES IN THE 3 COMPARTMENT SINK. The cutting board was picked up by me and taken to the 3 compartment sink. The manager explained to the employee what to do. Properly utilize the approved alternate manual warewashing method equivalent to a 3-compartment sink as listed in subparagraph 12 VAC 5-421-1460 C.
  • 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.
    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
  • 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.
    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:
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:
  • 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.
    All potentially hazardous foods in these two units were discarded. The raw meat in the make unit was relocated food to the walk in refrigerator that is capable of maintaining food storage at 41F or below.
  • 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.
    The leaks are to be repaired so this sink can be used and two, you are to DEFROST meats in the refrigerator, not at air temperature in the hand sink.
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:
  • 0220 - Critical In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
    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.
  • 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.
    Refrigerators MUST be set so foods stay around 38 to 41 degrees.Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F or below. MAYBE the walk in temperature range has something to do with no one ever closes the door. At least 8 times I walk by and the door was ajar. Either the door adjuster needs to be stronger or there needs to be a way for air pressure to equalize OR YOU NEED TO TEACH THE EMPLOYEES TO CLOSE THE DOOR EVERY TIME.
  • 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.
    Provide an EASILY VISIBLE 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.
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:
  • 0570 - Repeat Wiping cloths improperly stored between use.
    Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration 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.
    Cool foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Using rapid chill 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 7. Any other method that can effectively accomplish cooling.
  • 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.
    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. Foods moved from make unit to walk in. Foods in walk in will be re-heated to 165 before using. The make unit must be maintained so it keeps foods 41 degrees or colder.
  • 1370 - Repeat The warewashing machine is not equipped with a device to warn of low sanitizer level.
    Alter or replace the warewashing machine so that an audible or visual warning is given when more chemical sanitizer needs to be added. This alarm is needed so you will know when your chemical sanitizer runs out. You chemical man or a plumber will need to install this.
  • 2310 - Critical The handwashing facility located in the wait station is blocked by alarm whit container, preventing access by employees for easy handwashing.
    Access to the handwashing facility identified above is to be available during all hours of operation. Remove the @EQUIPMENT@ preventing its use. it was moved during this inspection.
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:
  • 0570 - Corrected During Inspection Wiping cloths improperly stored between use. They are sitting on counters everywhere but NOT in the containers of sanitizer solutions.
    Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use. All rags were put in the dirty laundry area. There are clean rags in the sanitizer solution.
  • 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.
    Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F or below. They were moved to the walk in refrigerator. These units need to be monitored EVERY DAY to make sure foods are 41 degrees or colder. Use your food thermometer to check a "wet" food.
  • 1320 - Repeat There was no temperature measuring device located in the bottom of the make unit.
    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.
  • 1370 - The warewashing machine is not equipped with a device to warn of low sanitizer level.
    Alter or replace the warewashing machine so that an audible or visual warning is given when more chemical sanitizer needs to be added. You need to have the dish machine man or the chemical supply person install an alarm so you will know when the sanitizer is NOT getting into the machine.
  • 3020 - Corrected During Inspection Soap was not provided at the hand washing lavatory in the bathroom sink and the sink in the kitchen.
    Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands. SOAP WAS ADDED.
  • 3030 - Corrected During Inspection No disposable towels were provided at the hand washing lavatory in the kitchen sink
    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. TOWELS WERE PROVIDED.
Comments:
Thank you for addressing 5 of the 6 violations from the last inspection.

February 22, 2007 (Routine)



Violations:
  • 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.
    Cool foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Using rapid chill 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 7. Any other method that can effectively accomplish cooling.
  • 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.
    Both containers were discarded.
  • 1320 - There was no temperature measuring device located in the bottom of the sandwich unit in the kitchen.
    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.
  • 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.
    Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
  • 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.
    Clean and sanitize these surfaces for food contact. They were re-washed and sanitized.
  • 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.
    Ensure that water heater is turned on and set at proper operating temperature. The manager called the owner and was told that I would be back at 3 PM and there MUST BE HOT WATER AVAILABLE. #:00 PM: the electrician is here and by the time I had finished with this inspection, the hot water tank had been repaired.
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:
  • 1700 - Critical Repeat There was no chlorine residual at the mechanical dishmachine.
    Adjust the chlorine sanitizing solution to a level of at least 100 parts per million when the pH is at 10 or less and the water temperature is 55F.
  • 1750 - Repeat Manufacturer containers were observed reused for the storage of food.
    Discontinue the reuse of manufacturer containers for food storage. Provide approved reusable food storage containers designed for your food storage needs.
Comments:
Have the dishmachine serviced immediately to maintain 50 to 100 ppm chlorine in the final rinse.

August 24, 2006 (Routine)



Violations:
  • 0450 C - Critical
  • 0470 - Critical Repeat Raw chicken was stored over the tomato sauce and the lettuce. OPERATOR CORRECTED AT THE TIME OF EVALUATION.
    Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
  • 0570 - Wiping cloths improperly stored between use.
    Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
  • 0610 - Repeat Observed food on the floor in the walk-in and in the kitchen. OPERATOR CORRECTED AT THE TIME OF EVALUATION.
    Elevate food storage onto approved shelving with minimum 6" legs or casters.
  • 1700 - Critical Repeat There was no chlorine residual at the mechanical dishmachine.
    Adjust the chlorine sanitizing solution to a level of at least 100 parts per million when the pH is at 10 or less and the water temperature is 55F.
  • 1750 - Manufacturer containers were observed reused for the storage of food.
    Discontinue the reuse of manufacturer containers for food storage. Provide approved reusable food storage containers designed for your food storage needs.
  • 2230 - Critical The existing handsink has a broken faucet. Fix the existing faucet. Operator may need to install a new sink.
    Install additional lavatories to increase the employee's opportunity to wash hands routinely. Prior to installing additional plumbing fixtures the permit holder must apply and gain approval through the necessary regulatory agencies.
  • 2890 - The light bulb in the walk-in was not shielded.
    Shield or replace light bulb with a coated or shatter-resistant bulb.
  • 3300 - The outside storage mop area had a few unused items and some litter.
    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.
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:
  • 0470 - Critical Observed a few uncovered items in the walk-in. OPERATOR CORRECTED AT THE TIME OF EVLAUATION.
    Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
  • 0610 - A few food items were on the floor in the walk-in. OPERATOR CORRECTED AT THE TIME OF EVALUATION.
    Elevate food storage onto approved shelving with minimum 6" legs or casters.
  • 0830 - Critical 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.
  • 1700 - Critical The mechanical dishmachine was not sanitizing. Have machine serviced A.S.A.P.
    Adjust the chlorine sanitizing solution to a level of at least 100 parts per million when the pH is at 10 or less and the water temperature is 55F.
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:
  • 1150 - The wooden shelving in the kitchen and the walk-in will need to be removed.
    Remove the wooden shelving from kitchen and replace with a stainless steel type if needed.
  • 1700 - Critical The mechanical dish machine must be operational and sanitizing between 50 to 100 ppm chlorine.
    This machine must be operational or it must be removed.
  • 2230 - Critical There are not an adequate number of handwash lavatories on site. (See 12 VAC5-421-2280)
    Install additional lavatories to increase the employee's opportunity to wash hands routinely. Prior to installing additional plumbing fixtures the permit holder must apply and gain approval through the necessary regulatory agencies.
  • 3020 - Install the soap dispensers at the hand sinks.
    Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
  • 3030 - Install paper towels at the hand sinks in the kitchen and the restrooms.
    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
  • 3080 - Less than 50 foot candles of light was noted in the food prep. areas.
    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
  • 3170 - The wall behind the preparation and the back section of the kitchen were in poor repair.
    Replace the wall covering in the kitchen.

Do you have any questions you'd like to ask about Don Tequila Restaurant? Post them here so others can see them and respond.

×
Don Tequila Restaurant respresentatives - respond and add information
money

You can win $500 if you submit a qualified review to our sweepstakes!

Write your review!

Your Ratings

You can rate this restaurant in different categories from 1 star (worst) to 5 stars (best) or leave category unrated

Food:
Service:
Price:
Ambience:
Cleanliness:

Your Review


Would you recommend Don Tequila Restaurant to others? (optional)
  
Add photo of Don Tequila Restaurant (optional)
Add more info about the restaurant»

About You

Your nickname:

Optional Verification

(additional info to increase the weight and the placement of your review and ratings)

Sign in with Twitter
Real Name:
Email (won't be published):
Date and time of your visit to this restaurant:
Phone number (won't be published):
Leave your signature»

Sweepstakes

Special limited-time promotion! Submit your review for a chance to win $500 in our sweepstakes!



Your email address (you will not be contacted unless you win, we do not sell your email address or send any spam):


Recently added reviews

Name

City

Users' Rating

Original Italian PizzaBuena Vista, VA
*
Tropical Smoothie Cafe #92Mechanicsville, VA
****
Sonic #5552Roanoke, VA
*
Mosby's GrillePurcellville, VA
Pizza Hut #4511Chesterfield, VA
**
Temple Farms CateringHampton, VA
****
Crazy Joe's HotdogsRichmond, VA
*****
Waffle HouseNewport News, VA
**
CHINA GARDENChristiansburg, VA
*
Pizza Hut #23609Herndon, VA
*
Nearby restaurants:


Back to the top

Create your own business profile on city-data.com. It's completely free!

Jump to a detailed profile or search site with Google Custom Search
Business Search - 14 Million verified businesses
Search for: near: 

Back to Virginia Restaurants, Virginia, VA smaller cities, VA small cities, All Cities.

Based on public records. Inadvertent errors are possible.
City-Data.com does not guarantee the accuracy or timeliness of any information on this site.  Use at your own risk.
Some parts © 2014 Advameg, Inc.