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



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: 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:

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: 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: 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: 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: 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: 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: 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: Comments:
No previous violations to follow-up on.

January 23, 2007 (Critical Procedures)


Violations:

October 27, 2006 (Routine)


Violations:

July 27, 2006 (Routine)


Violations: Comments:
Other previous violations corrected.

April 27, 2006 (Routine)


Violations:

January 26, 2006 (Critical Procedures)


Violations:

November 02, 2005 (Routine)


Violations:

August 08, 2005 (Routine)


Violations:

May 09, 2005 (Routine)


Violations: 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

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)

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»

Recently added reviews

Name City Users' Rating
Waffle House #436Richmond, VA
Captain D's RestaurantChesapeake, VA
*****
Country Kitchen RestaurantLynchburg, VA
*
Sharkey's Wing & Rib JointRadford, VA
*****
Sonic Drive-In of DenbighNewport News, VA
****•
Pizza Hut #4548Richmond, VA
*•
SubwaySpringfield, VA
**
D K ShellPortsmouth, VA
*****
Waffle House #1278Stephens City, VA
*****
Wing KingVirginia Beach, 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

Create your own business profile on city-data.com. It's completely free!
Business Search - 14 Million verified businesses
Search for:  near: