Mi Finca,III, Inc., 987 Park Ave, Norton, VA - Restaurant inspection findings and violations

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



Business Info

Restaurant: Mi Finca,III, Inc.
Address: 987 Park Ave, Norton, Virginia
Total inspections: 30
Last inspection: Sep 9, 2009

Restaurant representatives - add corrected or new information about Mi Finca,III, Inc., 987 Park Ave, Norton, VA »

Violation code

Inspection Date

Inspection Type

Critical violations

Non-Critical violations

Details / Comments

No violation noted during this evaluation. September 09, 2009Follow-up00Details / Comments
  • 0820 A 2 - Critical Repeat --Potentially hazardous foods (sour cream, guacamole, shrimp, etc. cold holding at improper temperatures--Potentially hazardous foods in the walk in refrigerator in the front of the kitchen holding at improper temperatures.
  • 3020 - Repeat Soap was not provided at the hand washing lavatory in the kitchen.
September 01, 2009Follow-up11Details / Comments
  • 0820 A 2 - Critical Repeat --Potentially hazardous foods (sour cream, guacamole, shrimp, etc. cold holding at improper temperatures--Potentially hazardous foods in the walk in refrigerator in the front of the kitchen holding at improper temperatures.
  • 3020 - Soap was not provided at the hand washing lavatory in the kitchen.
August 25, 2009Routine11Details / Comments
No violation noted during this evaluation. June 01, 2009Follow-up00Details / Comments
0820 A 2 - Critical Potentially hazardous foods (phfs)in walk in refrigerator #1 cold holding are at improper temperaturesMay 26, 2009Critical Procedures10Details / Comments
No violation noted during this evaluation. March 03, 2009Follow-up00Details / Comments
  • 0820 A 1 - Critical Repeat Foods in the prep. table refrigerator holding at improper temperatures.
  • 2890 - Repeat Overhead fluorescent lights in the kitchen are not shielded, coated, or otherwise shatter-resistant.
February 27, 2009Follow-up11Details / Comments
  • 0070 - Unauthorized personnel such as children or customers in the food preparation, food storage, or warewashing areas.
  • 0220 - Critical Employees eating in the kitchen area.
  • 0610 - -Food stored on the floor or food stored less than 6" above the floor (onions, tortilla chips).-Sauces, peppers, dressing uncovered in walk in refrigerator. Dry beans, rice uncovered in storage container.
  • 0820 A 1 - Critical Foods in the prep. table refrigerator holding at improper temperatures.
  • 0830 - Critical The prepared ready-to-eat foods in the refrigeration unit are not properly dated for disposition.
  • 1770 A - Critical The food contact surface of the cutting board was soiled with dried foods. Also, the cutting knife also had dried food on it, and was improperly stored between an exposed pipe on the wall and the wall that needs to be cleaned.
  • 2310 - Corrected During Inspection Critical Blender stored in the handsink.
  • 2890 - Overhead fluorescent lights in the kitchen are not shielded, coated, or otherwise shatter-resistant.
  • 3180 - The wall adjacent to the food preparation refrigerator was noted in need of cleaning.
  • 3330 - Critical Working containers of window cleaners are not properly labeled.
  • 3340 - Critical Container of Raid insecticide stored in the kitchen area with cleaning supplies.
February 23, 2009Routine74Details / Comments
No violation noted during this evaluation. November 26, 2008Follow-up00Details / Comments
  • 0470 - Corrected During Inspection Critical Raw foods of animal origin stored over ready-to-eat (RTE) food in the walk-in 2 refrigeration unit.
  • 0820 A 2 - Critical Food in the prep table cold holding at improper temperatures.
  • 2280 - Critical The hand washing lavatory at the entrance to the kitchen is damaged and in need of repair, preventing routine handwashing from the workers.
November 20, 2008Critical Procedures30Details / Comments
0820 A 2 - Corrected During Inspection Critical Repeat Shrimp and steaks cold holding at improper temperatures in walk-in 1August 29, 2008Follow-up10Details / Comments
0820 A 2 - Critical Repeat Food in the prep unit is not being maintained at proper tempertures.Food in the walk-in is not 41 F or less.August 25, 2008Follow-up10Details / Comments
0820 A 2 - Critical Food in the prep unit is not being maintained at proper tempertures.Food in the walk-in is not 41 F or less.August 13, 2008Critical Procedures--Details / Comments
3170 - Repeat The wall behid the three compartment sink is not maintained in good repairMay 06, 2008Follow-up01Details / Comments
  • 0820 A 2 - Corrected During Inspection Critical Repeat Shrimp, etc. cold holding at improper temperatures in walk-in 2.
  • 1570 - Repeat The walk-in number two is not functioning properly at this time.
  • 3170 - Repeat The wall behid the three compartment sink is not maintained in good repair
April 29, 2008Follow-up--Details / Comments
  • 0200 - Corrected During Inspection Employees wearing watches on their arms while preparing food.
  • 0240 - Corrected During Inspection Employees observed working in the food service area without proper hair restraints.
  • 0820 A 2 - Corrected During Inspection Critical Shrimp, etc. cold holding at improper temperatures in walk-in 2.
  • 1570 - The walk-in number two is not functioning properly at this time. Dishmachine is leaking at this time.
  • 1770 C - Corrected During Inspection Shelving cover noted in need of cleaning.
  • 2310 B - Corrected During Inspection The handwash station in the kitchen is being used to clean equipment and utensils.
  • 2890 - Light bulbs in back of kitchen not shielded, coated, or otherwise shatter-resistant.
  • 3080 - Less than 10 foot candles of light was noted in the walk-in refrigerator.
  • 3170 - The wall behid the three compartment sink is not maintained in good repair
April 21, 2008Routine18Details / Comments
  • 0220 - Corrected During Inspection Critical In use open drinking containers stored in a manner that may contaminate food and food contact surfaces as it was on the cutting board of the prep table.
  • 0380 - Corrected During Inspection Critical Food packages are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants (ex: dented food cans)
  • 0550 - Corrected During Inspection In-use utensils improperly stored between use. Knife stored behind electric cable on wall.
  • 0610 - Corrected During Inspection Onions stored on the floor or food stored less than 6" above the floor.
  • 1570 - Lights in the rear walk-in and above the warewaser need to be replaced.
  • 3180 - The floor in the back walk in and in the shed noted in need of cleaning.
December 27, 2007Routine--Details / Comments
No violation noted during this evaluation. September 05, 2007Follow-up00-
0830 - Critical The prepared ready-to-eat (RTE) beans in the refrigeration unit is not properly dated for disposition.August 21, 2007Critical Procedures10Details / Comments
No violation noted during this evaluation. May 14, 2007Follow-up00Details / Comments
  • 0450 - Critical Gloves are being used to handle all foods. Both raw and ready-to-eat. Employee observed using wiping cloth to wipe off hands and did not wash them.
  • 0570 - Wiping cloths improperly stored between use.
  • 1100 - Facility has plates that are cracked and chipped that cannot be properly cleaned.
  • 1770 A - Corrected During Inspection Critical A cutting board was sitting on the rim of a trash can and was then placed on the work table where food is prepared.
May 03, 2007Routine22Details / Comments
No violation noted during this evaluation. February 05, 2007Follow-up00-
  • 0470 - Corrected During Inspection Critical Raw animal food holding in a manner that may cause cross contamination of to ready-to-eat food (RTE). Chicken(raw) next to RTF, raw beef stored above RTE.
  • 0820 - Critical Food cold holding at improper temperature both on the top of the prep unit and in the bottom..
  • 1890 - Critical The food-contact surfaces of the following equipment were not observed sanitized: Plates, utensils, etc. This is due to the dishmachine not putting enough sanitizer through.
January 23, 2007Critical Procedures30Details / Comments
  • 1570 - Repeat The rear walk-in refer.(#2) was observed in a state of disrepair the paint on the ceiling and wall is chipping,loose.
  • 3080 - Less than 10 foot candles of light was noted in the exterior stock room.
October 27, 2006Routine02Details / Comments
  • 1570 - Repeat The walk-in refer. paint is peeling, the pass-through counter has been corrected.
  • 1770 B - Corrected During Inspection Observed accumulations of food deposits or other soil on the following food contact surfaces: The black utensil holder.
  • 2350 ii - Plumbing connections under the three compartment sink are leaking.
July 27, 2006Routine03Details / Comments
  • 0690 - Corrected During Inspection Pan of onions resting on trash can during preparation, trash can being used as prep. table.
  • 1570 - The paint in Walk-in # 2 and on the pass-through counter in kitchen is peeling was observed in a condition that prevents necessary maintenance and easy cleaning.
  • 1800 - Corrected During Inspection The nonfood contact surface of the top of the Garland convection oven has accumulations of grime and debris.
April 27, 2006Routine03Details / Comments
  • 0160 - Corrected During Inspection Critical A food employee failed to wash his hands before engaging in food preparation, after engaging in any activity which may have contaminated his hands. Always wash hands between different tasks prior to engaging in food prep.
  • 0790 - Corrected During Inspection Improper methods used to thaw SEAFOOD(shrimp).
  • 1800 - The fan covers of walk-in refer. #1 have accumulations of grime and debris. Correct and maintain regular cleaning schedule.
January 26, 2006Critical Procedures12Details / Comments
  • 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: Floors, walls and fan covers of walk-in refers.; catch panel under stove top. Correct and maintain these surfaces clean.
  • 3300 - Facility is storing unnecessary items to the operation or maintenance of the establishment. Tires stored in rear of premises under stoop. Remove unnecessary items from premises.
November 02, 2005Routine02Details / Comments
  • 0450 - Corrected During Inspection Critical Employees observed handling ready-to-eat (RTE) food with their bare hands. Use gloves, tongs, deli paper, etc. to handle ready-to-eat foods.
  • 1770 C - Observed accumulations of food residue on the following nonfood-food contact surfaces: Bottom of chest freezer and outside surfaces of nacho chip warming drawers. Correct and maintain these surfaces clean.
  • 1800 - The nonfood contact surface of the cabinet holding the soft drink reservoirs has accumulations of grime and debris. Correct and maintain this area clean.
August 08, 2005Routine12Details / Comments
  • 0200 - Employees wearing jewelry on their arms and hands while preparing food.
  • 0240 - Employees observed working in the food service area without proper hair restraints.
  • 0480 - Unlabeled food containers.
  • 0610 - Food stored in a location where it is subject to splash, dust or other contamination. Potato skins stored open in freezer.
  • 1700 - Corrected During Inspection Critical Chlorine sanitizing solution used was not at an acceptable concentration.
  • 2000 - Clean Tableware were observed stored uncovered.
May 09, 2005Routine15Details / Comments

September 09, 2009 (Follow-up)

Comments:
Both walk in refrigerators are holding about the same. Temperatures of the food products in each one are holding from 40 to 43 degrees F. This is an improvement, but each unit must be able to consistently hold phfs at 41 degrees or less. No follow up inspection necessary at this time.

September 01, 2009 (Follow-up)



Violations:
  • 0820 A 2 - Critical Repeat --Potentially hazardous foods (sour cream, guacamole, shrimp, etc. cold holding at improper temperatures--Potentially hazardous foods in the walk in refrigerator in the front of the kitchen holding at improper temperatures.
    --Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F or below. On the top of the make table, you may be able to continue using the unit of you keep your potentially hazardous foods, that is, the foods that need to be held cold, in containers placed in ice. Otherwise, you may not use this unit. Have it replaced with a unit capable of holding foods consistently at 41 deg. F. or less.
  • 3020 - Repeat Soap was not provided at the hand washing lavatory 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.
Comments:
Food preparation refrigerator has been replaced with a new one. It is working good.
The walk in refrigerator in the front of the kitchen is working. It is currently holding at 39 deg. F.
The walk in refrigerator in the back of the kitchen is not working. Do not place any foods that need to be refrigerated in this unit until it is repaired. Keep your potentially hazardous foods in the other walk in. Follow up in 1 week.

August 25, 2009 (Routine)



Violations:
  • 0820 A 2 - Critical Repeat --Potentially hazardous foods (sour cream, guacamole, shrimp, etc. cold holding at improper temperatures--Potentially hazardous foods in the walk in refrigerator in the front of the kitchen holding at improper temperatures.
    --Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F or below. On the top of the make table, you may be able to continue using the unit of you keep your potentially hazardous foods, that is, the foods that need to be held cold, in containers placed in ice. Otherwise, you may not use this unit. Have it replaced with a unit capable of holding foods consistently at 41 deg. F. or less.
  • 3020 - Soap was not provided at the hand washing lavatory 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.

June 01, 2009 (Follow-up)

Comments:
Walk in refrigerator #1 now holding at 40 degrees. F.

May 26, 2009 (Critical Procedures)



Violation: 0820 A 2 - Critical Potentially hazardous foods (phfs)in walk in refrigerator #1 cold holding are at improper temperatures
Relocate food to your other walk in refrigerator. Cold held food storage must be at 41F or below.Discard any phfs that have been the unit over 3 to 4 hours.
Comments:
Critical procedures inspection focusing on holding temperatures of phfs. Follow-up to be done on Friday of this week or Monday of next week.

March 03, 2009 (Follow-up)

Comments:
Food preparation refrigerator doing much better, foods in the steel containers now between 42 and 43 deg. F. Try placing your foods in the prep. refrigerator cold. Do not depend on the unit to get them cold. Check cold holding temperatures often. If the food prep. refrigerator gives you problems again, have the unit replaced. Remaining violations have been corrected.

February 27, 2009 (Follow-up)



Violations:
  • 0820 A 1 - Critical Repeat Foods in the prep. table refrigerator holding at improper temperatures.
    Cold holding of potentially hazardous foods (phfs) must be 41 deg. F. or below. Have unit repaired or replaced so phfs can be held at proper temperatures.
  • 2890 - Repeat Overhead fluorescent lights in the kitchen are not shielded, coated, or otherwise shatter-resistant.
    Shield or replace light bulb with a coated or shatter-resistant bulb.
Comments:
Follow up inspection to be done next Monday. Remember not to store any potentially hazardous foods in the prep. table for over 4 hours. After 4 hours, any leftovers must be discarded. Do not add to existing containers of of food in the unit. Replace foods in clean containers after contaiiners are empty. Remaining 2 violations to be corrected by this coming Monday.

February 23, 2009 (Routine)



Violations:
  • 0070 - Unauthorized personnel such as children or customers in the food preparation, food storage, or warewashing areas.
    Remove unauthorized personnel. The person in charge shall not permit persons unnecessary to the food establishment operation in the food preparation, food storage, or warewashing areas.
  • 0220 - Critical Employees eating in the kitchen area.
    No eating in the kitchen. You may drink from a covered container with a straw in the kitchen.
  • 0610 - -Food stored on the floor or food stored less than 6" above the floor (onions, tortilla chips).-Sauces, peppers, dressing uncovered in walk in refrigerator. Dry beans, rice uncovered in storage container.
    -Elevate food storage onto approved shelving with minimum 6" legs or casters.-Cover stored foods to prevent contamination.
  • 0820 A 1 - Critical Foods in the prep. table refrigerator holding at improper temperatures.
    Cold holding of potentially hazardous foods (phfs) must be 41 deg. F. or below. Have unit repaired or replaced so phfs can be held at proper temperatures.
  • 0830 - Critical The prepared ready-to-eat foods in the refrigeration unit are 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.
  • 1770 A - Critical The food contact surface of the cutting board was soiled with dried foods. Also, the cutting knife also had dried food on it, and was improperly stored between an exposed pipe on the wall and the wall that needs to be cleaned.
    Clean and sanitize these surfaces for food contact when they become soiled. Clean and sanitize food contact surfaces daily.
  • 2310 - Corrected During Inspection Critical Blender stored in the handsink.
    Handsinks are for handwashing only, and are not to be used for any other purpose.
  • 2890 - Overhead fluorescent lights in the kitchen are not shielded, coated, or otherwise shatter-resistant.
    Shield or replace light bulb with a coated or shatter-resistant bulb.
  • 3180 - The wall adjacent to the food preparation refrigerator was noted in need of cleaning.
    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.
  • 3330 - Critical Working containers of window cleaners are not properly labeled.
    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.
  • 3340 - Critical Container of Raid insecticide stored in the kitchen area with cleaning supplies.
    Store toxic items away from cleaning supplies, and out of the kitchen ara.
Comments:
Follow up inspection to be done this coming Thursday or Friday.
Please calibrate your metal stem food thermometer by placing the stem in ice water. The thermometer should read 32 deg. F. If not, adjust the dial while the stem is in the ice water, Check holding temperatures in the cold holding food preparation table. Temperatures must be 41 deg. F. or less. Until the unit is fixed, do not place more food than you can use in a 3 to 4 hour period in the unit. At the end of 4 hours, discard any leftover food until the unit can maintain a product temperature of 41 or less. Also, do not add food to existing food in the unit until it is fixed.

November 26, 2008 (Follow-up)

Comments:
All items corrected. Thank you.

November 20, 2008 (Critical Procedures)



Violations:
  • 0470 - Corrected During Inspection Critical Raw foods of animal origin stored over ready-to-eat (RTE) food in the walk-in 2 refrigeration unit.
    Separate raw foods of animal origin during storage, preparation, holding, and display from raw RTE food including foods such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
  • 0820 A 2 - Critical Food in the prep table cold holding at improper temperatures.
    Cold hold potentially hazardous food at 41F or below to inhibit the growth of harmful bacteria.
  • 2280 - Critical The hand washing lavatory at the entrance to the kitchen is damaged and in need of repair, preventing routine handwashing from the workers.
    Repair the lavatory so that workers will be able to routinly wash their hands.
Comments:
Please have the handwashing lavatory and the prep unit fixed as soon as possible. A return visit will be conducted within 7 days.

August 29, 2008 (Follow-up)



Violation: 0820 A 2 - Corrected During Inspection Critical Repeat Shrimp and steaks cold holding at improper temperatures in walk-in 1
Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F or below. Shrimp discarded, steaks relocated.
Comments:
All foods that need temperture control for safety should be kept in the new Walk-in #2. Only items that do not need temperuture control should be placed in the old Walk-in #1, such as vegitibles, flat breads. thank you.

August 25, 2008 (Follow-up)



Violation: 0820 A 2 - Critical Repeat Food in the prep unit is not being maintained at proper tempertures.Food in the walk-in is not 41 F or less.
Use time as the control for the food in the prep table until the unit is fixed. Fix the unit within 10 days.Adjust the temperture in the unit to maintain food @ 41 F or less.
Comments:
Followup within 7 days.

August 13, 2008 (Critical Procedures)



Violation: 0820 A 2 - Critical Food in the prep unit is not being maintained at proper tempertures.Food in the walk-in is not 41 F or less.
Use time as the control for the food in the prep table until the unit is fixed. Fix the unit within 10 days.Adjust the temperture in the unit to maintain food @ 41 F or less.
Comments:
Visited facility during work to increase the room in the kitchen to observe that food safty is being maintained while this work is being done. Talked with management about the improvements being done and it appears that they are doing good in preventing the work from affecting the food preperation. Did temperture checks during evaluation and noted problem with the prep table. The walk-in also needs to be adjusted to maintain better food tempertures since it is the only working walk-in it is being opened and closed constantly.

May 06, 2008 (Follow-up)



Violation: 3170 - Repeat The wall behid the three compartment sink is not maintained in good repair
Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
Comments:
Thank you for working on the unit to get it in the proper tempertures.

April 29, 2008 (Follow-up)



Violations:
  • 0820 A 2 - Corrected During Inspection Critical Repeat Shrimp, etc. cold holding at improper temperatures in walk-in 2.
    Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F or below.
  • 1570 - Repeat The walk-in number two is not functioning properly at this time.
    Maintanace personal have been called to come back this week.
  • 3170 - Repeat The wall behid the three compartment sink is not maintained in good repair
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
Comments:
Thank you for your actions. Please continue to monitor the tempertures on both walk-ins and thank you for call the maintanance man again on the walk-ins.

April 21, 2008 (Routine)



Violations:
  • 0200 - Corrected During Inspection Employees wearing watches on their arms while preparing food.
    Ensure employees are not wearing jewelry (including watches) on their arms and hands while preparing food. This section does not apply to a plain ring such as a wedding band.
  • 0240 - Corrected During Inspection Employees observed working in the food service area without proper hair restraints.
    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.
  • 0820 A 2 - Corrected During Inspection Critical Shrimp, etc. cold holding at improper temperatures in walk-in 2.
    Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F or below.
  • 1570 - The walk-in number two is not functioning properly at this time. Dishmachine is leaking at this time.
    Repair these items to their proper working condition. Maintanace personal are schedualed to work on both this week.
  • 1770 C - Corrected During Inspection Shelving cover noted in need of cleaning.
    Keep shelves and shelving covers clean.
  • 2310 B - Corrected During Inspection The handwash station in the kitchen is being used to clean equipment and utensils.
    The handwash facility identified above is to be used for washing hands only
  • 2890 - Light bulbs in back of kitchen not shielded, coated, or otherwise shatter-resistant.
    Shield or replace light bulb with a coated or shatter-resistant bulb.
  • 3080 - Less than 10 foot candles of light was noted in the walk-in refrigerator.
    Provide at least 10 foot candles at a distance of 30 inches from the floor in the walk-in refrigeration units and dry storage areas and in other areas and rooms during periods of cleaning.
  • 3170 - The wall behid the three compartment sink is not maintained in good repair
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
Comments:
All previous items have been corrected. Many items noted today have been corrected or are in the process of correction. Employees observed using gloves with ready to eat foods. Thank you.

December 27, 2007 (Routine)



Violations:
  • 0220 - Corrected During Inspection Critical In use open drinking containers stored in a manner that may contaminate food and food contact surfaces as it was on the cutting board of the prep table.
    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.
  • 0380 - Corrected During Inspection Critical Food packages are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants (ex: dented food cans)
    Discard or return to distributor any food packages that are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants.
  • 0550 - Corrected During Inspection In-use utensils improperly stored between use. Knife stored behind electric cable on wall.
    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.
  • 0610 - Corrected During Inspection Onions 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.
  • 1570 - Lights in the rear walk-in and above the warewaser need to be replaced.
    Replace light bulbs as needed.
  • 3180 - The floor in the back walk in and in the shed noted in need of cleaning.
    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:
No previous violations. Thank you for your quick response to todays observed violations. Please have the non-critical items corrected within 90 days. Good hand washing, tempertures, and glove use.

August 21, 2007 (Critical Procedures)



Violation: 0830 - Critical The prepared ready-to-eat (RTE) beans 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.
Comments:
No previous violations to follow up on. Noted the test strips at the facility are not the correct type. Need Chlorine test strips reading from 0 to 200 ppm. Thank you.

May 14, 2007 (Follow-up)

Comments:
Thank you.

May 03, 2007 (Routine)



Violations:
  • 0450 - Critical Gloves are being used to handle all foods. Both raw and ready-to-eat. Employee observed using wiping cloth to wipe off hands and did not wash them.
    Gloves are to be worn and used for the handling of ready-to-eat foods, to handle the raw foods use tongs or spatulas so you do not have the risk of cross contaimination.Employees must wash hands at the hand sink using warm water and soap.
  • 0570 - Wiping cloths improperly stored between use.
    Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use. You can use a container filled with water and a cap full of bleach for every gallon of water.
  • 1100 - Facility has plates that are cracked and chipped that cannot be properly cleaned.
    Discard damaged plates and replace with new.
  • 1770 A - Corrected During Inspection Critical A cutting board was sitting on the rim of a trash can and was then placed on the work table where food is prepared.
    Clean and sanitize both the cutting board and work table before use.
Comments:
No previous violations to follow-up on.

January 23, 2007 (Critical Procedures)



Violations:
  • 0470 - Corrected During Inspection Critical Raw animal food holding in a manner that may cause cross contamination of to ready-to-eat food (RTE). Chicken(raw) next to RTF, raw beef stored above RTE.
    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.
  • 0820 - Critical Food cold holding at improper temperature both on the top of the prep unit and in the bottom..
    Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or below. Also you could use time as the public health control for items stored in the unit. Rotate foods so that no PHF is kept for more than 4 hours.
  • 1890 - Critical The food-contact surfaces of the following equipment were not observed sanitized: Plates, utensils, etc. This is due to the dishmachine not putting enough sanitizer through.
    After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use. After priming the sanitizer twice, sanitizer levels were at an acceptable level. The company maintaining the dish machine should be contacted to makesure that this is working properly.

October 27, 2006 (Routine)



Violations:
  • 1570 - Repeat The rear walk-in refer.(#2) was observed in a state of disrepair the paint on the ceiling and wall is chipping,loose.
    Repair the walk-in refer. to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the @EQUIPMENT@, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter. Scrape, remove all chipping loose paint in refer.
  • 3080 - Less than 10 foot candles of light was noted in the exterior stock room.
    Provide at least 10 foot candles at a distance of 30 inches from the floor in the walk-in refrigeration units and dry storage areas and in other areas and rooms during periods of cleaning.

July 27, 2006 (Routine)



Violations:
  • 1570 - Repeat The walk-in refer. paint is peeling, the pass-through counter has been corrected.
    Repair the Walk-in refer. to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the @EQUIPMENT@, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter. Correct prior to next inspection.
  • 1770 B - Corrected During Inspection Observed accumulations of food deposits or other soil on the following food contact surfaces: The black utensil holder.
    Clean and sanitize these surfaces for food contact.
  • 2350 ii - Plumbing connections under the three compartment sink are leaking.
    Plumbing systems and components shall be maintained in good repair. Correct and maintain plumbing system in good state of repair.
Comments:
Other previous violations corrected.

April 27, 2006 (Routine)



Violations:
  • 0690 - Corrected During Inspection Pan of onions resting on trash can during preparation, trash can being used as prep. table.
    Do not use trash/refuse receptacle as a prep. table.
  • 1570 - The paint in Walk-in # 2 and on the pass-through counter in kitchen is peeling was observed in a condition that prevents necessary maintenance and easy cleaning.
    Repair the this to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the @EQUIPMENT@, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
  • 1800 - Corrected During Inspection The nonfood contact surface of the top of the Garland convection oven has accumulations of grime and debris.
    Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents. Maintain a regular cleaning schedule.

January 26, 2006 (Critical Procedures)



Violations:
  • 0160 - Corrected During Inspection Critical A food employee failed to wash his hands before engaging in food preparation, after engaging in any activity which may have contaminated his hands. Always wash hands between different tasks prior to engaging in food prep.
    Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
  • 0790 - Corrected During Inspection Improper methods used to thaw SEAFOOD(shrimp).
    Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41F (45F) 2. Completely submerged under running water at a temperature of 70F or below with sufficient water velocity to agitate and float off loose particles in an overflow. Ready-to-eat food shall not exceed 41F and raw animal foods shall not exceed 41F for more than four hours 3. As part of the cooking process
  • 1800 - The fan covers of walk-in refer. #1 have accumulations of grime and debris. Correct and maintain regular cleaning schedule.
    Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.

November 02, 2005 (Routine)



Violations:
  • 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: Floors, walls and fan covers of walk-in refers.; catch panel under stove top. Correct and maintain these surfaces clean.
    Maintain nonfood-contact surfaces of equipment clean.
  • 3300 - Facility is storing unnecessary items to the operation or maintenance of the establishment. Tires stored in rear of premises under stoop. Remove unnecessary items from premises.
    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. It can also provide harborage for insects and rodents.

August 08, 2005 (Routine)



Violations:
  • 0450 - Corrected During Inspection Critical Employees observed handling ready-to-eat (RTE) food with their bare hands. Use gloves, tongs, deli paper, etc. to handle ready-to-eat foods.
    Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
  • 1770 C - Observed accumulations of food residue on the following nonfood-food contact surfaces: Bottom of chest freezer and outside surfaces of nacho chip warming drawers. Correct and maintain these surfaces clean.
    Maintain nonfood-contact surfaces of equipment clean.
  • 1800 - The nonfood contact surface of the cabinet holding the soft drink reservoirs has accumulations of grime and debris. Correct and maintain this area clean.
    Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.

May 09, 2005 (Routine)



Violations:
  • 0200 - Employees wearing jewelry on their arms and hands while preparing food.
    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.
  • 0240 - Employees observed working in the food service area without proper hair restraints.
    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.
  • 0480 - Unlabeled food containers.
    Label working containers with the common name of its contents. 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.
  • 0610 - Food stored in a location where it is subject to splash, dust or other contamination. Potato skins stored open in freezer.
    Store food where it is not exposed to splash or install an approved durable, and cleanable barrier between the splash source and the food to prevent contamination.
  • 1700 - Corrected During Inspection Critical Chlorine sanitizing solution used was not at an acceptable concentration.
    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.
  • 2000 - Clean Tableware were observed stored uncovered.
    Store equipment and utensils covered or inverted to prevent contamination while in storage.
Comments:
3110 Service sink not accessible. Filled with papers. Correction: Clean out closet for storage of cleaning supplies and access to mop sink.

Do you have any questions you'd like to ask about Mi Finca,III, Inc.? Post them here so others can see them and respond.

×
Mi Finca,III, Inc. 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 Mi Finca,III, Inc. to others? (optional)
  
Add photo of Mi Finca,III, Inc. (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

Starbucks Coffee #10417Winchester, VA
*****
Georgia's Subs & DeliLynchburg, VA
*****
Mr. Noodle & RiceWinchester, VA
*****
Long John Silvers #31592Vinton, VA
**
Dari-KingClintwood, VA
*****
Tropical Smoothie Cafe #92Mechanicsville, VA
****
Sonic #5552Roanoke, VA
*
Mosby's GrillePurcellville, VA
Pizza Hut #4511Chesterfield, VA
**
Temple Farms CateringHampton, VA
****

Restaurants in neighborhood

Name

Romano's
Yamato Steakhouse
Troutdale Steakhouse
John I. Burton High School
Hardee's # 2849 of Norton
The Laurels
Fish Tales
Ledbelly BBQ


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.