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

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Business Info

Restaurant: El Deportista, Inc
Address: 1819 E. Little Creek Rd, Norfolk, Virginia
Total inspections: 12
Last inspection: Oct 5, 2009

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Violation code

Inspection Date

Inspection Type

Critical violations

Non-Critical violations

Details / Comments

  • 2-201.11 - Employees or applicants are not aware of the reporting procedures concerning information about their health and activities as they relate to diseases that are transmissible through food, including the date of onset of jaundice or of an illness due to Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virus or Norovirus.
  • 4-101.19 - A wooden paddle is used as a food contact surface for stirring gallons of drink mixtures. The wooden paddle has a crack in it and is suggested a food grade stirrer be obtained for this food contact task. The woven baskets used for serving tortillas are being used from customer to customer with no ability to be properly washed, rinsed, sanitized.
  • 4-501.116 - There is no chemical sanitizing test kit present to ensure the chemical sanitizing solution used is at the proper concentration.
  • 4-601.11b - Encrusted grease deposits and/or other soil deposits were observed on the food contact surfaces of the following cooking equipment: grease trap
  • 6-501.11 - The back door (screen door) is not properly fitted and sealed to the door frame.
  • 6-202.11 - Repeat Light bulb in the refrigerator not shielded, coated, or otherwise shatter-resistent.
October 05, 2009Routine06Details / Comments
6-202.11 - Repeat Light bulb in the reach in refrigerators/freezers are not shielded, coated, or otherwise shatter-resistent.July 01, 2009Follow-up01Details / Comments
  • 3-304.12 - Repeat The ice scoop stored atop some tanks in the kitchen and many containers have small cups and plates as dispensing utensils. Kitchen knives stored between the prep table and the wall.
  • 4-201.11 - The microwave is not designed and constructed to be durable. The microwave is for household use only.
  • 4-501.11 - Repeat The door gasket of the reach in refrigerator near ice machine is damaged and in need of replacing.
  • 4-601.11 - Observed accumulations of grime and debris on the following food contact surfaces: prep tables, cutting boardsThe nonfood contact surfaces of the refrigerators both inside and out (shelving and containers) have accumulations of grime.
  • 5-203.14 - Critical The mopsink was observed with a hose and a nozzle attached to it and no source of a backflow preventer.
  • 5-205.15 - Critical Repeat There is a severe leak around the faucet at the prep sink and the hot water has been turned off at this sink.
  • 6-202.11 - Light bulb in the reach in refrigerators/freezers are not shielded, coated, or otherwise shatter-resistent.
  • 6-501.11 - The following are not maintained in good repair: the bare wood at the mens handsink (restroom) and the storage shelves in the kitchen for chemicals.
  • 6-501.14 - Intake and exhaust air ducts are not being cleaned. The filters and hoods are in need of cleaning and arranging the filters so they are tight fitting and not out of place like they are currently.
June 22, 2009Routine27Details / Comments
  • 3-304.12 - Repeat Dispensing utensils improperly stored between. Sauce dispensing utensils were cups and without handles.
  • 4-501.11 - The door gasket of the reach in refrigerator in kitchen near mopsink.
  • 4-501.116 - There is no chemical sanitizing test kit present to ensure the chemical sanitizing solution used is at the proper concentration. Chlorine test kit needed for wiping cloths and quat test kit for three compartment sink.
  • 5-205.15 - Critical The faucet at the prep sink and at the three compartment sink were noted both broken and leaking.
  • 6-301.11 - Repeat Soap was not provided at the hand washing lavatory in the bar area.
  • 6-501.11 - Floor drain in kitchen near three compartment sink is maintained in good repair (loose).
February 18, 2009Routine15Details / Comments
  • 2-101.11 - Critical The person in charge was not available at the time of inspection.
  • 2-401.11 - Critical Repeat The cook is drinking from an uncovered container in the food preparation area.
  • 3-302.11 - Critical Repeat Unwrapped or uncovered food in the refrigerator units.
  • 3-302.11 - Critical Repeat Different types of raw animal foods stored in such a manner that may cause cross contamination.Raw Chicken stored above raw and RTE foods.Raw meats stored unwrapped in plastic grocery bags.
  • 3-304.12 - Repeat Dispensing utensils improperly stored between. Using and storing plastic containers without handles in large beverage containers.
  • 3-304.14 - Wiping cloths improperly stored between use.
  • 3-501.16 - Critical Cold holding at improper temperatures.Milk was stored in bar cooler at 52f for over 24 hours.
  • 3-501.17 - Critical Repeat The prepared ready-to-eat (RTE) FOOD in the freezer and refrigeration unit is not properly dated for disposition.
  • 4-204.112 - There was no temperature measuring device located in the bar cooler.
  • 4-302.14 - There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
  • 4-501.114 - Critical Chlorine sanitizing solution used was not at an acceptable concentration.There was no sanitizing rinse sink.
  • 4-601.11 - Repeat Observed accumulations of grime and debris on the following food contact surfaces: Ice Machine has mold and slimeSour cream container
  • 4-601.11 - Repeat The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: Vegetable storage containers.Dressing containers.
  • 6-202.15 - Outer opening of the food establishment is not protected against entry of insects and rodents.Kitchen screen door will not close and large gaps are present.
  • 6-301.11 - Soap was not provided at the hand washing sink in the servers prep area.
  • 6-501.16 - Repeat Mops and brooms not hung up to air dry.
July 15, 2008Routine68Details / Comments
3-302.12 - Repeat Unlabeled food containers in store room labeled in Spanish. Not labeled in English.March 12, 2008Follow-up01Details / Comments
  • 2-401.11 - Critical Employee is drinking from an uncovered container in the food preparation area.
  • 2-401.11 - Critical The employee stored tobacco products in an area other than designated break area while preparing/handling food or contacting clean food contact surfaces.
  • 3-202.15 - Critical Food from dented can offered for sale or service.
  • 3-302.11 - Critical Repeat Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit. Raw chicken stored above RTE foods in the reach-in.
  • 3-302.12 - Unlabeled food containers in store room
  • 3-304.12 - In-use utensils improperly stored between use. Bowls and plastic containers with no handles used as food scoops.
  • 3-501.17 - Critical Repeat The prepared ready-to-eat (RTE) FOOD in the refrigeration unit is not properly dated for disposition.
  • 4-601.11 - Repeat Observed accumulations of grime and debris on the following food contact surfaces: Food Grinder and attachments has old dried up food.
  • 6-501.12 - Floors behind in the Grill and oven noted with excess liquid, food and grime build-up.
  • 6-501.14 - Intake and exhaust air ducts are not being cleaned.Fire suppression unit last inspected Feb.2007.
  • 6-501.16 - Mops and brooms not hung up to air dry.
February 28, 2008Routine46Details / Comments
  • 3-302.11 - Corrected During Inspection Critical Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit. Raw chicken was stored above RTE foods.Plastic nonfood grade shopping bags used to store raw chicken and beef in the freezer.
  • 3-305.11 - Repeat Food stored on the floor. Or Food stored less than 6"" above the floor. Open bag of sugar was stored on floor.
  • 4-501.12 - The cutting board(s) are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
  • 4-601.11 - Observed accumulations of grime and debris on the following food contact surfaces: Meat grinder was dirty with food and grime and not taken apart and cleaned.
January 10, 2008Routine13Details / Comments
  • 2-102.11 a.18.1-17 II - Critical Repeat A food service employee was working in the food service establishment without having a valid food service card.
  • 3-304.14 - Corrected During Inspection Wiping cloths improperly stored between use.
  • 3-501.17 - Critical Repeat The prepared ready-to-eat (RTE) FOOD in the refrigeration unit is not properly dated for disposition.
  • 4-602.13 - The nonfood contact surface of the reach-in had accumulations of grime and debris on both the sliding glass doors, and the door tracks.Accumulation of grime and debris under the microwave.
September 19, 2007Routine22Details / Comments
  • 2-102.11 a.18.1-17 II - Critical Repeat A food service employee was working in the food service establishment without having a valid food service card.
  • 3-305.11 - Food stored on the floor. Or Food stored less than 6"" above the floor.
  • 3-501.17 - Critical The prepared ready-to-eat (RTE) FOOD in the refrigeration unit is not properly dated for disposition.
  • 7-201.11 - Corrected During Inspection Critical Containers of HAZARDOUS CLEANING PRODUCT are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
May 03, 2007Routine31Details / Comments
2-102.11 a.18.1-17 II - Critical Repeat The person in charge failed to obtain a valid certified food managers card. The person in charge failed to employ a certified food service manager.March 19, 2007Follow-up10Details / Comments
  • 2-102.11 a.18.1-17 II - Critical The person in charge failed to obtain a valid certified food managers card. The person in charge failed to employ a certified food service manager.
  • 4-204.112 - There was no temperature measuring device located in the following equipment: - Hoshukaki Freezer - Reach-in Refrigerator
  • 6-301.11 - Soap was not provided at the hand washing lavatory in the bar hand sink.
  • 6-301.12 - No disposable towels were provided a the hand washing lavatory in the following locations: - bar handsink - kitchen hand sink
  • 6-501.11 - The following holes in the ceiling need to be filled in: - the hole in the ceiling above the hot water heater - the hole in the ceiling above the 3-compartment sink.
March 05, 2007Pre-Opening14Details / Comments

October 05, 2009 (Routine)



Violations:
  • 2-201.11 - Employees or applicants are not aware of the reporting procedures concerning information about their health and activities as they relate to diseases that are transmissible through food, including the date of onset of jaundice or of an illness due to Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virus or Norovirus.
    Have the license holder require employees or applicants report to the person in charge any information about their health and activities if they are diagnosed with or had a past illness from Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virusor Norovirus.
  • 4-101.19 - A wooden paddle is used as a food contact surface for stirring gallons of drink mixtures. The wooden paddle has a crack in it and is suggested a food grade stirrer be obtained for this food contact task. The woven baskets used for serving tortillas are being used from customer to customer with no ability to be properly washed, rinsed, sanitized.
    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. Discontinue the use of the baskets and switch to an easily cleanable container for service.
  • 4-501.116 - There is no chemical sanitizing test kit present to ensure the chemical sanitizing solution used is at the proper concentration.
    Obtain a quat chemical test kit to ensure the sanitizing solution is maintained at the proper solution.
  • 4-601.11b - Encrusted grease deposits and/or other soil deposits were observed on the food contact surfaces of the following cooking equipment: grease trap
    Clean and sanitize food-contact surface of equipment and pans. Discard carbonized pans due to lack of cleanability.
  • 6-501.11 - The back door (screen door) is not properly fitted and sealed to the door frame.
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
  • 6-202.11 - Repeat Light bulb in the refrigerator not shielded, coated, or otherwise shatter-resistent.
    Shield or replace light bulb with a coated or shatter-resistent bulb.
Comments:
The door gaskets to the reach in refrigerator are in need of some repair and discussed with the manager to put the service panel to the reach in ref (sliding door) back. Facility has undergone some remodeling at the front area, plan review should have been done and submitted and was not.

July 01, 2009 (Follow-up)



Violation: 6-202.11 - Repeat Light bulb in the reach in refrigerators/freezers are not shielded, coated, or otherwise shatter-resistent.
Shield or replace light bulb with a coated or shatter-resistent bulb.
Comments:
Mentioned to manager that coated light bulbs were sufficient as well for shielding. Recommended for Permit.

June 22, 2009 (Routine)



Violations:
  • 3-304.12 - Repeat The ice scoop stored atop some tanks in the kitchen and many containers have small cups and plates as dispensing utensils. Kitchen knives stored between the prep table and the wall.
    The ice scoop may be stored in a clean container outside the ice machine or stored in with the handle up, all other containers of sauces, powders, drinks,etc must have handles not in the food but with handle above the food or laying on a clean surface of the table or in a cleanable container. Have a place for knives that is keeping the knife clean.
  • 4-201.11 - The microwave is not designed and constructed to be durable. The microwave is for household use only.
    Remove this item from the facility and replace with an approved unit as needed. Equipment and utensils must be capable of maintaining their original characteristics in order to be easily cleaned and to prevent contamination of food. The microwave should be replaced with food grade commercial appliances.
  • 4-501.11 - Repeat The door gasket of the reach in refrigerator near ice machine is damaged and in need of replacing.
    Repair or replace the refrigerator door gasket in accordance with the manufacturer's specifications.
  • 4-601.11 - Observed accumulations of grime and debris on the following food contact surfaces: prep tables, cutting boardsThe nonfood contact surfaces of the refrigerators both inside and out (shelving and containers) have accumulations of grime.
    Clean and sanitize these surfaces for food contact. Clean and wipe down all nonfood contact surfaces as well.
  • 5-203.14 - Critical The mopsink was observed with a hose and a nozzle attached to it and no source of a backflow preventer.
    This mopsink is going to need a double check valve backflow preventer. Anytime a hose and nozzle is attached to a faucet keeping water under pressure in the hose two backflow preventers are required. This mopsink does not have any so will need two at the faucet site, in the event of negative pressure on the hose it will force water out and not up into the city water supply.
  • 5-205.15 - Critical Repeat There is a severe leak around the faucet at the prep sink and the hot water has been turned off at this sink.
    Remove the glove and have the leak fixed at this prep sink, in addition to, make sure the hot water is restored to this sink in the kitchen.
  • 6-202.11 - Light bulb in the reach in refrigerators/freezers are not shielded, coated, or otherwise shatter-resistent.
    Shield or replace light bulb with a coated or shatter-resistent bulb.
  • 6-501.11 - The following are not maintained in good repair: the bare wood at the mens handsink (restroom) and the storage shelves in the kitchen for chemicals.
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. Any bare wood in the establishment must be sealed or painted so as to not be so easily absorbable especially when at a sink or with the shelves containing liquids for storage.
  • 6-501.14 - Intake and exhaust air ducts are not being cleaned. The filters and hoods are in need of cleaning and arranging the filters so they are tight fitting and not out of place like they are currently.
    Clean intake and exhaust air ducts and change filters so they are not a source of contamination by dust, dirt and other materials
Comments:
FHC's are on file and CFM current. Temperature charts are kept daily. Discussed with manager about some kitchen housekeeping areas and food temperatures. Not recommended for permit at this time.

February 18, 2009 (Routine)



Violations:
  • 3-304.12 - Repeat Dispensing utensils improperly stored between. Sauce dispensing utensils were cups and without handles.
    Store in-use utensils or dispensing utensils in one of the following manners: In the food with their handles above the top of the food and the container.
  • 4-501.11 - The door gasket of the reach in refrigerator in kitchen near mopsink.
    Repair or replace the refrigerator door gasket in accordance with the manufacturer's specifications.
  • 4-501.116 - There is no chemical sanitizing test kit present to ensure the chemical sanitizing solution used is at the proper concentration. Chlorine test kit needed for wiping cloths and quat test kit for three compartment sink.
    Obtain a chemical test kit to ensure the sanitizing solution is maintained at the proper solution.
  • 5-205.15 - Critical The faucet at the prep sink and at the three compartment sink were noted both broken and leaking.
    Keep all plumbing maintained for proper usage of.
  • 6-301.11 - Repeat Soap was not provided at the hand washing lavatory in the bar area.
    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.
  • 6-501.11 - Floor drain in kitchen near three compartment sink is maintained in good repair (loose).
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. Secure the floor drain covers.
Comments:
Management knowledgeable.

July 15, 2008 (Routine)



Violations:
  • 2-101.11 - Critical The person in charge was not available at the time of inspection.
    The permit holder shall designate a person in charge who is authorized to monitor and manage all food establishment operations and who is authorized to take actions to ensure that the Regulations' objectives are fulfilled.
  • 2-401.11 - Critical Repeat The cook is drinking from an uncovered container in the food preparation area.
    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.
  • 3-302.11 - Critical Repeat Unwrapped or uncovered food in the refrigerator units.
    Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
  • 3-302.11 - Critical Repeat Different types of raw animal foods stored in such a manner that may cause cross contamination.Raw Chicken stored above raw and RTE foods.Raw meats stored unwrapped in plastic grocery bags.
    Separate types of raw animal foods from each other such as beef, fish, lamb pork, and poultry during storage, preparation, holding, and display by the following: (a) Using separate equipment for each type. (b) Arranging each type of food in equipment so that cross contamination of one type with another is prevented. (c) Preparing each type of food at different times or in separate areas.
  • 3-304.12 - Repeat Dispensing utensils improperly stored between. Using and storing plastic containers without handles in large beverage containers.
    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 140F and the container.
  • 3-304.14 - Wiping cloths improperly stored between use.
    Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
  • 3-501.16 - Critical Cold holding at improper temperatures.Milk was stored in bar cooler at 52f for over 24 hours.
    Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or below.
  • 3-501.17 - Critical Repeat The prepared ready-to-eat (RTE) FOOD in the freezer and 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 or within 4 calendar days if held at 45F. 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.
  • 4-204.112 - There was no temperature measuring device located in the bar cooler.
    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.
  • 4-302.14 - There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
    Obtain a SANITIZING AGENT test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
  • 4-501.114 - Critical Chlorine sanitizing solution used was not at an acceptable concentration.There was no sanitizing rinse sink.
    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.
  • 4-601.11 - Repeat Observed accumulations of grime and debris on the following food contact surfaces: Ice Machine has mold and slimeSour cream container
    Clean and sanitize these surfaces for food contact.
  • 4-601.11 - Repeat The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: Vegetable storage containers.Dressing containers.
    Maintain nonfood-contact surfaces of equipment clean.
  • 6-202.15 - Outer opening of the food establishment is not protected against entry of insects and rodents.Kitchen screen door will not close and large gaps are present.
    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.
  • 6-301.11 - Soap was not provided at the hand washing sink in the servers prep area.
    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.
  • 6-501.16 - Repeat Mops and brooms 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.
Comments:
CFM was out of country. Employees had FHC's. Language was a small problem but discussed all violations and corrections the best I could. Will do a follow up and talk with CFM when she returns.

March 12, 2008 (Follow-up)



Violation: 3-302.12 - Repeat Unlabeled food containers in store room labeled in Spanish. Not labeled in English.
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.
Comments:
Very nice improvement, discussed violation and correction with CFM. Recommend for permit

February 28, 2008 (Routine)



Violations:
  • 2-401.11 - Critical Employee is drinking from an uncovered container in the food preparation area.
    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.
  • 2-401.11 - Critical The employee stored tobacco products in an area other than designated break area while preparing/handling food or contacting clean food contact surfaces.
    All @PERSONNEL@ who are @PERSONNEL ACTION@ must be in the designated break area away from food preparation/handling areas to prevent cross contamination.
  • 3-202.15 - Critical Food from dented can offered for sale or service.
    Discard or return food products once the packaging is damaged or is in bad condition. Food packages must be in good condition to protect the integrity of the contents so that food is not exposed to adulteration or potential contaminants.
  • 3-302.11 - Critical Repeat Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit. Raw chicken stored above RTE foods in the reach-in.
    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.
  • 3-302.12 - Unlabeled food containers in store room
    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.
  • 3-304.12 - In-use utensils improperly stored between use. Bowls and plastic containers with no handles used as food scoops.
    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 140F and the container.
  • 3-501.17 - Critical Repeat 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 or within 4 calendar days if held at 45F. 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.
  • 4-601.11 - Repeat Observed accumulations of grime and debris on the following food contact surfaces: Food Grinder and attachments has old dried up food.
    Clean and sanitize these surfaces for food contact.
  • 6-501.12 - Floors behind in the Grill and oven noted with excess liquid, food and grime build-up.
    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.
  • 6-501.14 - Intake and exhaust air ducts are not being cleaned.Fire suppression unit last inspected Feb.2007.
    Clean intake and exhaust air ducts and change filters so they are not a source of contamination by dust, dirt and other materials. Have Fire suppression units inspected ever 6 months.
  • 6-501.16 - Mops and brooms 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.
Comments:
Discussed violations and corrections with CFM. Discussed repeat violations. Not recommended for permit.

January 10, 2008 (Routine)



Violations:
  • 3-302.11 - Corrected During Inspection Critical Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit. Raw chicken was stored above RTE foods.Plastic nonfood grade shopping bags used to store raw chicken and beef in the freezer.
    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.
  • 3-305.11 - Repeat Food stored on the floor. Or Food stored less than 6"" above the floor. Open bag of sugar was stored on floor.
    Elevate food storage onto approved shelving with minimum 6"" legs or casters.
  • 4-501.12 - 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.
  • 4-601.11 - Observed accumulations of grime and debris on the following food contact surfaces: Meat grinder was dirty with food and grime and not taken apart and cleaned.
    Clean and sanitize these surfaces for food contact.
Comments:
Discussed all violations and corrections with CFM.

September 19, 2007 (Routine)



Violations:
  • 2-102.11 a.18.1-17 II - Critical Repeat A food service employee was working in the food service establishment without having a valid food service card.
    A food service employee shall have a valid food service card prior to working in the food service establishment. The person in charge shall not employ anyone to work in the food service establishment until they posses a valid food service card.
  • 3-304.14 - Corrected During Inspection Wiping cloths improperly stored between use.
    Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
  • 3-501.17 - Critical Repeat 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 or within 4 calendar days if held at 45F. 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.
  • 4-602.13 - The nonfood contact surface of the reach-in had accumulations of grime and debris on both the sliding glass doors, and the door tracks.Accumulation of grime and debris under the microwave.
    Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.

May 03, 2007 (Routine)



Violations:
  • 2-102.11 a.18.1-17 II - Critical Repeat A food service employee was working in the food service establishment without having a valid food service card.
    A food service employee shall have a valid food service card prior to working in the food service establishment. The person in charge shall not employ anyone to work in the food service establishment until they posses a valid food service card.
  • 3-305.11 - 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.
  • 3-501.17 - 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 or within 4 calendar days if held at 45F. 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.
  • 7-201.11 - Corrected During Inspection Critical Containers of HAZARDOUS CLEANING PRODUCT are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
    Containers of HAZARDOUS CLEANING PRODUCT must be located in an area that is not above food, equipment, utensils, linens or single service items.

March 19, 2007 (Follow-up)



Violation: 2-102.11 a.18.1-17 II - Critical Repeat The person in charge failed to obtain a valid certified food managers card. The person in charge failed to employ a certified food service manager.
Obtain a valid food service managers card.

March 05, 2007 (Pre-Opening)



Violations:
  • 2-102.11 a.18.1-17 II - Critical The person in charge failed to obtain a valid certified food managers card. The person in charge failed to employ a certified food service manager.
    Obtain a valid food service managers card.
  • 4-204.112 - There was no temperature measuring device located in the following equipment: - Hoshukaki Freezer - Reach-in 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.
  • 6-301.11 - Soap was not provided at the hand washing lavatory in the bar hand sink.
    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.
  • 6-301.12 - No disposable towels were provided a the hand washing lavatory in the following locations: - bar handsink - kitchen hand 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
  • 6-501.11 - The following holes in the ceiling need to be filled in: - the hole in the ceiling above the hot water heater - the hole in the ceiling above the 3-compartment sink.
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
Comments:
The following items were also noted during the inspection:
- Reviewed food flow processes and procedures.

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