El Deportista Inc, 1819 E Little Creek Rd., Norfolk, VA 23518 - Full Service Restaurant inspection findings and violations



Business Info

Restaurant: El Deportista Inc
Address: 1819 E Little Creek Rd., Norfolk, VA 23518
Type: Full Service Restaurant
Phone: 757 588-5622
Total inspections: 17
Last inspection: 12/11/2015

Restaurant representatives - add corrected or new information about El Deportista Inc, 1819 E Little Creek Rd., Norfolk, VA 23518 »


Inspection findings

Inspection date

Type

CFM present during the inspection. Reminded CFM that her certification expires next year and recommended registering for class into the new year. Facility is maintaining temperature logs. Facility is clean and organized.
  • Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
    Observation: The raw animal food on display is stored in a manner that may cause cross contamination of to ready-to-eat food (RTE). Shell eggs stored above produce.
    Correction: 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.
  • Physical Facilities in Good Repair
    Observation: The hand sink in the prep area is in need of maintenance.
    Correction: Maintain hand sink in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
12/11/2015Routine
CFM maintaining temperature logs.
No violation noted during this evaluation.
09/10/2015Follow-up
Cold holding for the True fridge was above 41F. Adjust thermostat to 38F and ensure proper cooling of food before placing in fridge so as to avoid bringing down ambient air temperature.
  • Utensils - In-Use; Between-Use Storage
    Observation: Dispensing utensils improperly stored between (ice scoops for both the bar are and dining area)
    Correction: Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) 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 every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous.
  • Critical: Food - Potentially Hazardous Food: Cold Holding*
    Observation: Several food items were seen cold holding at improper temperatures (fish, milk, and beef)
    Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
  • Critical: Handwashing - Using a Handwashing Lavatory* (corrected on site)
    Observation: The handwashing facility located in the kitchen and bar is blocked by a bucket and utensil respectively, preventing access by employees for easy handwashing.
    Correction: Access to the handwashing facility identified above is to be available during all hours of operation. Remove the bucket and utensils preventing its use.
08/31/2015Routine
  • Temperature Measuring Devices (repeated violation)
    Observation: There was no temperature measuring device located in the Reach-in.
    Correction: 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.
04/22/2015Follow-up
  • Hair Restraints - Effectiveness (corrected on site)
    Observation: Employees observed working in the food service area without proper hair restraints.
    Correction: 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.
  • Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site) (repeated violation)
    Observation: Unwrapped or uncovered food in the Reach-in.
    Correction: Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
  • Critical: Date Marking - Ready-to-Eat; Potentially Hazardous Food; Date Marking* (corrected on site) (repeated violation)
    Observation: The prepared ready-to-eat (RTE) leftovers in the refrigeration unit is not properly dated for disposition.
    Correction: 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 41°F 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.
  • Temperature Measuring Devices
    Observation: There was no temperature measuring device located in the Reach-in.
    Correction: 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.
04/15/2015Routine
  • Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site) (repeated violation)
    Observation: Unwrapped or uncovered food in the Reach-in.
    Correction: Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
  • Critical: Food - Potentially Hazardous Food: Cold Holding* (corrected on site) (repeated violation)
    Observation: Chicken, Rice, and Beef Cold holding at improper temperatures
    Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
  • Temperature Measuring Devices
    Observation: There was no temperature measuring device located in the Reach-in.
    Correction: 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.
04/15/2015Routine
  • Jewelry - Prohibition (corrected on site)
    Observation: Employees wearing jewelry on their arms and hands while preparing food.
    Correction: Ensure employees are not wearing jewelry on their arms and hands while preparing food. This section does not apply to a plain ring such as a wedding band.
  • Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site) (repeated violation)
    Observation: Unwrapped or uncovered food on the counter in ice bin.
    Correction: Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
  • Utensils - In-Use; Between-Use Storage (corrected on site)
    Observation: In-use utensils improperly stored between use.
    Correction: Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) 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 every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 135°F and the container.
  • Critical: Food - Potentially Hazardous Food: Cold Holding* (corrected on site) (repeated violation)
    Observation: Reach-in, Pork and Cheese mixture, and Raw Beef Cold holding at improper temperatures
    Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
  • Critical: Date Marking - Ready-to-Eat; Potentially Hazardous Food; Date Marking* (corrected on site) (repeated violation)
    Observation: The prepared ready-to-eat (RTE) rive and chicken in the refrigeration unit is not properly dated for disposition.
    Correction: 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 41°F 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.
  • Lighting, Intensity (repeated violation)
    Observation: Less than 50 foot candles of light was noted in the kitchen.
    Correction: 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
01/22/2015Routine
Follow-up on Reach-in. All foods below 41 degrees F or below. Maintenance scheduled for today.
No violation noted during this evaluation.
10/21/2014Routine
Personal food in reach-in. CDI. Food products covered with used cloth towel. CDI.
  • Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (repeated violation)
    Observation: Damaged, spoiled or recalled food stored in a location that may cause contamination.
    Unwrapped or uncovered food in the freezer and reach-in.

    Correction: Prevent cross contamination by holding damaged, spoiled or recalled products in a designated area that is separate from food, equipment, utensils, linens, and single-service and single-use articles.
    Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
  • Critical: Food - Potentially Hazardous Food: Cold Holding* (corrected on site) (repeated violation)
    Observation: Raw chicken, Raw beef, Pico De Gallo, refried beans, and pork Cold holding at improper temperatures
    Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
  • Critical: Date Marking - Ready-to-Eat; Potentially Hazardous Food; Date Marking* (corrected on site)
    Observation: The prepared ready-to-eat (RTE) shredded cheese and mashed potatoes in the refrigeration unit is not properly dated for disposition.
    Correction: 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 41°F 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.
  • Critical: Handwashing - Using a Handwashing Lavatory* (corrected on site)
    Observation: The handwashing facility located at the bar area is blocked, preventing access by employees for easy handwashing.
    Correction: Access to the handwashing facility identified above is to be available during all hours of operation. Remove the food containers preventing its use.
  • Lighting, Intensity
    Observation: Less than 50 foot candles of light was noted under the hood system.
    Correction: 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
10/20/2014Routine
  • Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (repeated violation)
    Observation: Raw animal food holding in a manner that may cause cross contamination of to ready-to-eat food (RTE).
    Correction: 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.
  • Cloths - Wiping Cloths; Use Limitation
    Observation: Wiping cloths improperly stored between use.
    Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
07/15/2014Routine
Reach-in thermostats adjusted to 38 degrees F. All TCS foods recorded as out of temperature discarded. Water accumulation under sink. CDI.
  • Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
    Observation: Unwrapped or uncovered food in the freezer.
    Correction: Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
  • Critical: Food - Potentially Hazardous Food: Cold Holding* (corrected on site) (repeated violation)
    Observation: Cooked Potatoes, Raw fish, Beef, Taquitoes, Raw Chicken, Tomatoes, and Cooked Chicken Cold holding at improper temperatures
    Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
  • Consumer Advisory: Consumption of Animal Foods that are Raw, Undercooked, or Not otherwise Processed to Eliminate Pathogens (repeated violation)
    Observation: Animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish is served or sold raw, undercooked, or without otherwise being processed to eliminate pathogens, either in Ready-To-Eat form or as an ingredient in another Ready-To-Eat Food..
    Correction: The Permit Holder shall inform Consumers of the significantly increased Risk of consuming such Foods by way of a Disclosure and Reminder using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means.
  • Wood, Use Limitation
    Observation: Wooden Utensils are used as a food contact surface.
    Correction: Discontinue use of wood or wood wicker for this purpose. All food contact surfaces must be smooth, durable, and nonabsorbent, to prevent deterioration and to maintain an easily cleanable surface.
04/09/2014Routine
Light in True Reach-in needs replacement. Second bar reach-in out of order. Gave manager consumer advisory to add to menu. Reach-in maintaining 30 degrees F. Temperature logs maintained.
  • Lighting, Intensity (repeated violation)
    Observation: Less than 20 foot candles of light was noted in the True Reach-in.
    Correction: Provide at least 20 foot candles at a distance of 30 inches from the floor in consumer self-service areas, inside equipment, warewashing, equipment storage, toilet rooms
01/14/2014Follow-up
Bar Reach-in #2 out of order. Reach-in temperature corrected to 40 degrees F.
  • Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
    Observation: Raw animal food holding in a manner that may cause cross contamination of to ready-to-eat food (RTE).
    Correction: 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.
  • Critical: Food - Potentially Hazardous Food: Cold Holding* (corrected on site) (repeated violation)
    Observation: Reach-in, Langua, Chicharron, Gallina, Reyena, and Chicharro nes yuca Cold holding at improper temperatures
    Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
  • Critical: Ready-to-Eat; Potentially Hazardous Food; Disposition* (corrected on site)
    Observation: The prepared ready-to-eat (RTE) leftovers in the refrigeration unit was not discarded by the "consume by" date.
    Correction: Discard the food at this time and ensure all prepared RTE food is served, sold or discarded by the ""consume by"" date. 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.
  • Consumer Advisory: Consumption of Animal Foods that are Raw, Undercooked, or Not otherwise Processed to Eliminate Pathogens
    Observation: Animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish is served or sold raw, undercooked, or without otherwise being processed to eliminate pathogens, either in Ready-To-Eat form or as an ingredient in another Ready-To-Eat Food..
    Correction: The Permit Holder shall inform Consumers of the significantly increased Risk of consuming such Foods by way of a Disclosure and Reminder using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means.
  • Handwashing Cleanser; Availability (corrected on site)
    Observation: Soap was not provided at the hand washing lavatory in the handsink.
    Correction: 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.
  • Lighting, Intensity
    Observation: Less than 20 foot candles of light was noted in the True Reach-in.
    Correction: Provide at least 20 foot candles at a distance of 30 inches from the floor in consumer self-service areas, inside equipment, warewashing, equipment storage, toilet rooms
  • Conformance with Approved Procedures
    Observation: Temperature logs are not being maintained by the establishment. Missing temperatures on 10, 11,12, and 13 Jan 14.
    Correction: Maintain accurate temperature logs.
01/13/2014Routine
Hot water was turned off when first starting inspection. CDI. Hood filters need to be taken out and realigned due to having gaps between filters. Separate personal foods from restaurant food.
  • Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site) (repeated violation)
    Observation: Unwrapped or uncovered food in the reach-in freezer..
    Correction: Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
  • Food Storage Containers; Identified with Common Name of Food
    Observation: Unlabeled food containers.
    Correction: Label working containers with the common name of its contents. Food containers shall be labeled in a language that is understood by the regulatory authority and by the employee. 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.
  • Critical: Food - Potentially Hazardous Food: Cold Holding* (corrected on site)
    Observation: Homemade Salsa Cold holding at improper temperatures
    Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
  • Temperature Measuring Devices
    Observation: The temperature measuring device located in the reach-in is not easily readable.
    Correction: Provide an easily readable thermometer so employees can accurately read the thermometer.
  • Physical Facilities in Good Repair
    Observation: Gaskets on reach-in unit, faucet handle of hot water, and ice machine are not maintained in good repair
    Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
10/17/2013Routine
Hand-sink out of order. Establishment had two other hand-sinks in and around kitchen for use. Have adequate hand-washing facilities for establishment.
  • Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
    Observation: Unwrapped or uncovered food in the reach-in (dough mixture).
    Correction: Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
  • Utensils - In-Use; Between-Use Storage (corrected on site)
    Observation: Dispensing utensils improperly stored between.
    Correction: Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) 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 every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 135°F and the container.
07/25/2013Routine
Cilantro stored next to raw beef. CDI. Much improvement from last inspection. All RTE foods are labeled, all fridge/freezer units have temp charts, and foods segregated with the exception of the cilantro. Fridge is 45 F due to the restaurant opening and the cook taking items out. Temperature chart showed starting temp of 41. Rec for permit renewal.
  • Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site) (repeated violation)
    Observation: Raw animal food holding in a manner that may cause cross contamination of to ready-to-eat food (RTE).
    Correction: 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.
  • Utensils - In-Use; Between-Use Storage (corrected on site)
    Observation: Dispensing utensils improperly stored between.
    Correction: Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) 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 every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 135°F and the container.
04/11/2013Routine
Salsa verified to reaching temperature of 41 degrees. lid to female bathroom replaced during inspection. Hot water took too long to come to temperature. CFM ran water and it came too 100 degrees. Secondary CFM needs to renew certification. Primary needs to attend renewal course before expiration. Temperature of fridge is 47 degrees. Beans, tomatoes (cut) and cooked potatoes discarded. CDI.
  • Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation*
    Observation: Raw animal food holding in a manner that may cause cross contamination of to ready-to-eat food (RTE).
    Correction: 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.
  • Critical: Food - Potentially Hazardous Food: Cold Holding* (corrected on site)
    Observation: Reach- in fridge cold holding at improper temperatures
    Correction: Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
  • Critical: Date Marking - Ready-to-Eat; Potentially Hazardous Food; Date Marking* (corrected on site)
    Observation: The prepared ready-to-eat (RTE) Chicken in the refrigeration unit is not properly dated for disposition.
    Correction: 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 41°F 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.
  • Toilet Room Receptacle Covered (corrected on site)
    Observation: There is no cover to the feminine napkin refuse container in the ladies room stall.
    Correction: Provide a cover to the feminine napkin refuse container in the ladies room stall.
  • Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site)
    Observation: Working containers of Bleach are not properly labeled.
    Correction: Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
01/25/2013Routine

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