- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: Dish washer not dispensing sanitizer.
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.
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10/27/2015 | Routine | |
Good job on food safety and general cleanliness. No violation noted during this evaluation. | 02/10/2015 | Routine | |
Good job on food handling.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site)
Observation: Rinsing pans in hand sink.
Correction: Only use hand sink for hand washing.
- Physical Facilities - Cleaning Frequency and Restrictions (corrected on site)
Observation: Grime and debris behind stove top.
Correction: Throughly and routinely clean behind equipment.
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10/16/2014 | Routine | |
No violation noted during this evaluation. | 05/28/2014 | Routine | |
- Food Storage - Clean and Dry Location (corrected on site)
Observation: 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.
- Food Storage - Prohibited Areas (corrected on site)
Observation: Food stored under other sources of contamination.
Correction: Relocate food storage to an approved area until the source of contamination is eliminated or removed.
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02/14/2014 | Routine | |
No violation noted during this evaluation. | 10/17/2013 | Routine | |
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation*
Observation: Raw food of animal origin (raw chicken) holding in a manner that may cause cross contamination of to ready-to-eat food (RTE).
Correction: Separate raw foods during storage, preparation, holding, and display from raw RTE food including other raw 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: Chicken and beef in reach in cooler cold holding at improper temperatures(48*F).
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Handwashing Lavatory, Water Temperature, and Flow (repeated violation)
Observation: Hot water faucet on hand sink in dishwash areai sin need of repair
Correction: Repair hot water faucet.
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07/29/2013 | Routine | |
- Handwashing Lavatory, Water Temperature, and Flow
Observation: Hot water valve was turned off because faucet needs repair.
Correction: Repair faucet.
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05/20/2013 | Routine | |
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