La Jarochita #2, 9612 Grant Ave, Manassas, VA 20110 - Mobile Food Unit inspection findings and violations



Business Info

Restaurant: La Jarochita #2
Address: 9612 Grant Ave, Manassas, VA 20110
Type: Mobile Food Unit
Phone: 703 392-4222
Total inspections: 4
Last inspection: 10/30/2015

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Inspection findings

Inspection date

Type

No violation noted during this evaluation.10/30/2015Follow-up
Please contact the Prince William Health District to schedule an inspection after the refrigerator unit be repaired. .
  • Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
    Observation: Sliced tomatoes 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: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
    Observation: Sliced tomatoes 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.
  • Cooling, Heating, and Holding Capacities
    Observation: The reach in refrigerator is not holding proper temperatures. (50°F recorded)
    Correction: Repair or replace the refrigerator to ensure that temperature control for safety food be maintained at 41°F or less. Improper food storage temperatures are a major contributing factor to foodborne illness.
10/29/2015Routine
No violation noted during this evaluation.12/10/2014Routine
All alleged violations and corrections were discussed with the CFM and owner. The proper cooling of potentially hazardous food (time/temperature control for safety) was discussed with the CFM. The 3 compartment sink setup and the cleaning and sanitizing food contact utensils was also explained and demonstrated to the CFM
  • Critical: Cooling* (corrected on site)
    Observation: Ambient temperature or pre-chilled slided tomatoes not being adequately cooled to prevent the growth of harmful bacteria.
    Correction: Cool potentially hazardous foods prepared from pre-chilled ingredients or ingredients at ambient temperature to 41°F or below within 4 hours. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses.
  • Sanitizing Solutions, Testing Devices
    Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
    Correction: Obtain a chlorine test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
  • Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
    Observation: No sanitizer detected in a set up 3 comp sink.
    Correction: After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use.
  • Critical: Sanitizer - Criteria/Chemicals for food contact* (corrected on site)
    Observation: The wiping cloths buckets chlorine concentration was more than 200 PPM - sanitizer being applied to food contact surfaces does not meet the requirements of 40 CFR 180.940
    Correction: Utilize only chlorine that meet the requirements of 40 CFR 180.940 when applying to food contact surfaces
06/19/2013Routine

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