Plaza Azteca #1, 4292 Holland Road, Virginia Beach, VA - Restaurant inspection findings and violations

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Business Info

Restaurant: Plaza Azteca #1
Address: 4292 Holland Road, Virginia Beach, Virginia
Phone: (757) 431-8135
Total inspections: 9
Last inspection: Aug 20, 2009

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Violation code

Inspection Date

Inspection Type

Critical violations

Non-Critical violations

Details / Comments

  • 0080 - Critical Employees or applicants are not aware of the reporting procedures concerning information about their health and activities if they are suspected of causing, or being exposed to a confirmed disease outbreak caused by Salmonella Typhi, Shigella spp., Escherichia coli O157:H7 or Hepatitis A virus.
  • 0450 C - Utensil without handle used to dispense food that is not ready-to-eat (RTE) allowing for a bare hand contact surface to come in contact with food item(s).
  • 3045 - Repeat A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees. (bar area)
  • 3030 - Corrected During Inspection Repeat No disposable towels were provided at the hand washing lavatory in the bar area.
  • 0380 - 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)
  • 0470 - Corrected During Inspection Critical Repeat Unwrapped or uncovered food in the reach-in on cook line.
  • 0800 - Critical White cheese sauce noted not being adequately cooled to prevent the growth of harmful bacteria.
  • 0480 - Corrected During Inspection Repeat Unlabeled food containers. (sugar)
  • 0610 - Corrected During Inspection Food stored on the floor or food stored less than 6" above the floor.
  • 0570 - Repeat Wiping cloths improperly stored between use.
  • 2000 - Corrected During Inspection Repeat Single service containers were observed stored unprotected.
  • 2720 - Corrected During Inspection Repeat Dumpster or outside refuse container was open or uncovered.
August 20, 2009Routine48Details / Comments
  • 0220 - Corrected During Inspection Critical In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
  • 0480 - Corrected During Inspection Unlabeled food containers. (sugar)
  • 0570 - Repeat Wiping cloths improperly stored between use.
  • 1320 - Repeat There was no temperature measuring device located in all refrigerators.
  • 1570 - Repeat Mechanically vented hood filters not in good repair or have gaps in between filters.
  • 2000 - Corrected During Inspection Repeat Single service containers were found stored on floor in dry storage.
  • 2720 - Dumpster and grease container outside were open or uncovered.
  • 3030 - Corrected During Inspection No disposable towels were provided at the hand washing lavatory in the bar.
  • 3045 - Corrected During Inspection A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees
  • 3260 - Corrected During Inspection Lockers, designated area or other suitable facilities are not being kept clean and orderly. (hat on shelf with single service items)
  • 3320 - Corrected During Inspection Critical Repeat Chemical spray bottle observed without a label. (spray bottle outside)
April 24, 2009Routine29Details / Comments
  • 0220 - Corrected During Inspection Critical Repeat Drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
  • 0450 C - Utensil without handle used to dispense food that is in the ready-to-eat (RTE) form which allows for a bare hand contact surface to come in contact with food item(s).
  • 0470 - Corrected During Inspection Critical Unwrapped or uncovered food in the reach-in.
  • 0480 - Corrected During Inspection Repeat Unlabeled food containers.
  • 1320 - Repeat There was no temperature measuring device located in the bar.
  • 1570 - Repeat Mechanically vented hood filters not in good repair or have gaps in between filters.
  • 1770 B - Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: interior of the reach-in.
  • 2000 - Corrected During Inspection Repeat Ice bucket wwas found stored on the floor in the kitchen.
  • 3020 - Corrected During Inspection Repeat Soap was not provided at the hand washing lavatory in the bar.
  • 3030 - Corrected During Inspection Repeat No disposable towels were provided at the hand washing lavatory in the bar area.
  • 3045 - Corrected During Inspection Repeat A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees. (bar)
  • 3260 - Corrected During Inspection Employees are not using the dressing rooms, designated area or lockers provided.
  • 3320 - Corrected During Inspection Critical Chemical spray bottle observed without a label.
January 29, 2009Routine310Details / Comments
  • 0480 - Corrected During Inspection Repeat Unlabeled food containers. (sugar)
  • 0820 A 2 - Corrected During Inspection Critical Repeat Foods cold holding at improper temperatures
  • 1320 - Corrected During Inspection There was no temperature measuring device located in the reach-in.
  • 1450 - Reach-in is not maintaining potentially hazardous foods 41F or below.
  • 1570 - Mechanically vented hood filters not in good repair or have gaps in between filters.
  • 2000 - Repeat Clean single service containers were observed stored with the food-contact surface facing upward.
  • 2000 - Repeat Clean dishes were not observed stored in a position to allow air-drying.
  • 2020 A (single-service/single-use) - Single-service or single-use articles not handled, displayed, or dispensed so that the food- or lip-contact surfaces are protected from contamination
  • 3020 - Soap was not provided at the hand washing lavatory at the bar.
  • 3030 - No disposable towels were provided at the hand washing lavatory at the bar.
  • 3045 - Repeat The sign that notifies food employees to wash their hands is not clearly visible. (at the bar)
October 21, 2008Routine19Details / Comments
  • 0220 - Critical In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils. Numerous drinks stored above the prep line.
  • 0470 A 4 - Observed the following food was observed stored without being in packages, in covered containers, or wrapped: shrimp and poultry.
  • 0480 - Unlabeled dry food containers.
  • 0550 - Corrected During Inspection Dispensing utensils improperly stored between uses.
  • 0820 A 2 - Corrected During Inspection Critical Cut tomatoes, cheese, and fish cold holding at improper temperatures
  • 0830 - Critical The prepared ready-to-eat (RTE) food in the refrigeration unit is not properly dated for disposition.
  • 1780 - Critical The ice machine used for storage of was observed with visible accumulations of mold on the shoot.
  • 1790 - The interior of the microwave oven is observed soiled.
  • 1890 - Critical The food-contact surfaces of the following equipment were not observed sanitized: soup laddle wash in the employee handsink for use.
  • 2000 - Clean cups and pans were not observed stored in a position to allow air-drying.
  • 2000 C - Single service items observed unprotected from contamination.
  • 2020 - Soup spoons were found handled, displayed or dispensed with the food or lip-contact surface facing upward.
  • 2260 - Critical Backflow or backsiphonage prevention device not available on threaded faucet as required by law. Hose connected on the patio needs backflow preventor.
  • 2310 - Critical The handwashing facility located in the front prep area and the bar were blocked, preventing access by employees for easy handwashing.
  • 2310 B - The handwash station in the prep area is being used as a dump station.
  • 3045 - A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees
  • 3270 - Critical Harborage conditions exist of house flies
  • 3270 - Critical Methods are not being used to control pests
July 15, 2008Routine89Details / Comments
No violation noted during this evaluation. May 29, 2008Follow-up00Details / Comments
No violation noted during this evaluation. May 29, 2008Routine00Details / Comments
  • 0550 - Handle of ice scoop observed laying in ice at waitstation's ice bin.
  • 3170 - Wall at storage area is not maintained in good repair.
  • 3320 - Corrected During Inspection Critical Chemical spray bottle observed without a label.
  • 3380 - Corrected During Inspection Critical Chlorine sanitizer being applied to food contact surfaces is too weak, does not meet the requirements of 21 CFR 178.1010
February 13, 2008Routine22Details / Comments
  • 0450 C - Repeat Utensil without handle used to dispense food that is not ready-to-eat (RTE) allowing for a bare hand contact surface to come in contact with food item(s).
  • 0470 - Critical Different types of raw animal foods stored in such a manner that may cause cross contamination.
  • 0570 - Wiping cloths improperly stored between use.
  • 0610 - Food stored on the floor or food stored less than 6" above the floor.
  • 0820 - Critical Repeat Potentially hazardous food in upper section of low boy prep refrigerator cold holding at improper temperatures.
  • 0830 - Critical The prepared ready-to-eat (RTE) ground beef in the refrigeration unit is not properly dated for disposition.
  • 1320 - Repeat There was no temperature measuring device located in the low boy refrigerator.
  • 1570 - Repeat Mechanically vented hood filters not in good repair or have gaps in between filters. Filters not in hood system.
  • 1580 - Repeat The cutting boards are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
  • 1730 - Hollow handled scoop was observed in a state of repair and condition preventing effective maintenance and easy cleaning.
  • 2000 - Repeat Single service items observed unprotected from contamination.
  • 2260 - Critical Backflow or backsiphonage prevention device not available on threaded faucet as required by law.
  • 2350 ii - Plumbing connections under the kitchen hand sink are leaking.
  • 2890 - Repeat Light bulbs in reach-in freezers not shielded, coated, or otherwise shatter-resistant.
  • 2930 - Outer opening of the food establishment is not protected against entry of insects and rodents. Back door has large gap at base.
  • 3330 - Critical Repeat Working containers of dish detergent are not properly labeled.
November 06, 2007Routine511Details / Comments

August 20, 2009 (Routine)



Violations:
  • 0080 - Critical Employees or applicants are not aware of the reporting procedures concerning information about their health and activities if they are suspected of causing, or being exposed to a confirmed disease outbreak caused by Salmonella Typhi, Shigella spp., Escherichia coli O157:H7 or Hepatitis A virus.
    Have the license holder require employees or applicants report to the person in charge if they meet one or more of the following high-risk conditions: Is suspected of causing, or being exposed to, a confirmed disease outbreak caused by S. Typhi, Shigella
  • 0450 C - Utensil without handle used to dispense food that is not ready-to-eat (RTE) allowing for a bare hand contact surface to come in contact with food item(s).
    Minimize bare hand and arm contact with exposed food that is not in a RTE form to reduce the potential for contamination. Use utensil with handle to dispense food.
  • 3045 - Repeat A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees. (bar area)
    Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
  • 3030 - Corrected During Inspection Repeat No disposable towels were provided at the hand washing lavatory in the bar area.
    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
  • 0380 - 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.
  • 0470 - Corrected During Inspection Critical Repeat Unwrapped or uncovered food in the reach-in on cook line.
    Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
  • 0800 - Critical White cheese sauce noted not being adequately cooled to prevent the growth of harmful bacteria.
    Cool potentially hazardous foods prepared from ingredients at ambient temperature to 41F 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.
  • 0480 - Corrected During Inspection Repeat Unlabeled food containers. (sugar)
    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 - Corrected During Inspection 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.
  • 0570 - Repeat Wiping cloths improperly stored between use.
    Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
  • 2000 - Corrected During Inspection Repeat Single service containers were observed stored unprotected.
    Store single service in the original protective package to protect from contamination until used.
  • 2720 - Corrected During Inspection Repeat Dumpster or outside refuse container was open or uncovered.
    Cover all waste containers when not in continuous use.
Comments:
All violations discussed with manager. Pocket guide food operators given to manager.

April 24, 2009 (Routine)



Violations:
  • 0220 - Corrected During Inspection Critical In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
    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.
  • 0480 - Corrected During Inspection Unlabeled food containers. (sugar)
    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.
  • 0570 - Repeat Wiping cloths improperly stored between use.
    Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
  • 1320 - Repeat There was no temperature measuring device located in all refrigerators.
    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.
  • 1570 - Repeat Mechanically vented hood filters not in good repair or have gaps in between filters.
    Repair or replace hood filters and/or eliminate gaps between filters.
  • 2000 - Corrected During Inspection Repeat Single service containers were found stored on floor in dry storage.
    Store single service containers in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor.
  • 2720 - Dumpster and grease container outside were open or uncovered.
    Cover all waste containers when not in continuous use.
  • 3030 - Corrected During Inspection No disposable towels were provided at the hand washing lavatory in the bar.
    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
  • 3045 - Corrected During Inspection A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees
    Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
  • 3260 - Corrected During Inspection Lockers, designated area or other suitable facilities are not being kept clean and orderly. (hat on shelf with single service items)
    Keep lockers, designated area or other suitable facilities used to store employees personal belongings in an orderly manner
  • 3320 - Corrected During Inspection Critical Repeat Chemical spray bottle observed without a label. (spray bottle outside)
    Label spray bottles with contents or discard.
Comments:
All violations discussed with certified food manager.

January 29, 2009 (Routine)



Violations:
  • 0220 - Corrected During Inspection Critical Repeat Drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
    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.
  • 0450 C - Utensil without handle used to dispense food that is in the ready-to-eat (RTE) form which allows for a bare hand contact surface to come in contact with food item(s).
    Minimize bare hand and arm contact with exposed food that is in a RTE form to reduce the potential for contamination.Use utensil with handle to dispense food.
  • 0470 - Corrected During Inspection Critical Unwrapped or uncovered food in the reach-in.
    Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
  • 0480 - Corrected During Inspection Repeat 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.
  • 1320 - Repeat There was no temperature measuring device located in the bar.
    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.
  • 1570 - Repeat Mechanically vented hood filters not in good repair or have gaps in between filters.
    Repair or replace hood filters and/or eliminate gaps between filters.
  • 1770 B - Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: interior of the reach-in.
    Clean and sanitize these surfaces for food contact.
  • 2000 - Corrected During Inspection Repeat Ice bucket wwas found stored on the floor in the kitchen.
    Store ice bucket in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor.
  • 3020 - Corrected During Inspection Repeat Soap was not provided at the hand washing lavatory in the bar.
    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.
  • 3030 - Corrected During Inspection Repeat No disposable towels were provided at the hand washing lavatory in the bar area.
    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
  • 3045 - Corrected During Inspection Repeat A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees. (bar)
    Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
  • 3260 - Corrected During Inspection Employees are not using the dressing rooms, designated area or lockers provided.
    Employees that regularly change their clothes in the establishment should use the dressing room or lockers provided.
  • 3320 - Corrected During Inspection Critical Chemical spray bottle observed without a label.
    Label spray bottles with contents or discard.
Comments:
All violations discussed with manager.

October 21, 2008 (Routine)



Violations:
  • 0480 - Corrected During Inspection Repeat Unlabeled food containers. (sugar)
    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.
  • 0820 A 2 - Corrected During Inspection Critical Repeat Foods cold holding at improper temperatures
    Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F or below.
  • 1320 - Corrected During Inspection There was no temperature measuring device located in the reach-in.
    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.
  • 1450 - Reach-in is not maintaining potentially hazardous foods 41F or below.
    Repair or replace the unit to ensure food items are held at the proper cold holding temperature of 41F or below . Improper food storage temperatures are a major contributing factor to foodborne illness.
  • 1570 - Mechanically vented hood filters not in good repair or have gaps in between filters.
    Repair or replace hood filters and/or eliminate gaps between filters.
  • 2000 - Repeat Clean single service containers were observed stored with the food-contact surface facing upward.
    Store equipment and utensils covered or inverted to prevent contamination while in storage.
  • 2000 - Repeat Clean dishes were not observed stored in a position to allow air-drying.
    Store dishes in a self-draining position that allows air-drying.
  • 2020 A (single-service/single-use) - Single-service or single-use articles not handled, displayed, or dispensed so that the food- or lip-contact surfaces are protected from contamination
    Handle, display, or dispense single-service and single-use articles so the food- or lip-contact surface are protected from contamination.
  • 3020 - Soap was not provided at the hand washing lavatory at the bar.
    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.
  • 3030 - No disposable towels were provided at the hand washing lavatory at the bar.
    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
  • 3045 - Repeat The sign that notifies food employees to wash their hands is not clearly visible. (at the bar)
    Provide a sign/poster that is clearly visible to all employees
Comments:
All violations discussed with manager.

July 15, 2008 (Routine)



Violations:
  • 0220 - Critical In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils. Numerous drinks stored above the prep line.
    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.
  • 0470 A 4 - Observed the following food was observed stored without being in packages, in covered containers, or wrapped: shrimp and poultry.
    Store food in packages, covered containers, or wrappings.
  • 0480 - Unlabeled dry 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.
  • 0550 - Corrected During Inspection Dispensing utensils improperly stored between uses.
    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 135F.
  • 0820 A 2 - Corrected During Inspection Critical Cut tomatoes, cheese, and fish cold holding at improper temperatures
    Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F or below.
  • 0830 - 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. 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.
  • 1780 - Critical The ice machine used for storage of was observed with visible accumulations of mold on the shoot.
    Clean storage equipment at a frequency to preclude accumulation of soil residues to prevent contamination of food in storage and reduce attraction of insects and rodents.
  • 1790 - The interior of the microwave oven is observed soiled.
    Using the manufacturer's recommended cleaning procedure, clean the microwave oven at least every 24 hours.
  • 1890 - Critical The food-contact surfaces of the following equipment were not observed sanitized: soup laddle wash in the employee handsink for use.
    After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use.
  • 2000 - Clean cups and pans were not observed stored in a position to allow air-drying.
    Store the cups and pans in a self-draining position that allows air-drying.
  • 2000 C - Single service items observed unprotected from contamination.
    Store single service items in its original protective packaging or inverted in an approved dispenser.
  • 2020 - Soup spoons were found handled, displayed or dispensed with the food or lip-contact surface facing upward.
    Store the soup spoons with food or lip-contact surface facing downward to prevent contamination prior to use.
  • 2260 - Critical Backflow or backsiphonage prevention device not available on threaded faucet as required by law. Hose connected on the patio needs backflow preventor.
    Provide a backflow or backsiphonage prevention device on all threaded faucets.
  • 2310 - Critical The handwashing facility located in the front prep area and the bar were blocked, preventing access by employees for easy handwashing.
    Access to the handwashing facility identified above is to be available during all hours of operation. Remove the coffee pitcher and utensils preventing its use.
  • 2310 B - The handwash station in the prep area is being used as a dump station.
    The handwash facility identified above is to be used for washing hands only
  • 3045 - A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees
    Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
  • 3270 - Critical Harborage conditions exist of house flies
    Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
  • 3270 - Critical Methods are not being used to control pests
    When pests are found use methods to such as trapping devices or other means of pest control. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
Comments:
Violations discussed for correction.

May 29, 2008 (Follow-up)

Comments:
Follow up inspection conducted to verify hot water available to all fixtures. A temporary 30 day permit is issued the restaurant meets the minimum requirements to operate. A regular permit will be issued within 30 days.

May 29, 2008 (Routine)

Comments:
Hot water not installed to establishment. Provide self closure on employee bathroom door, provide proof of metal stem thermometer. Provide signage to all employee hand wash sinks. When hot water is available to all fixtures the health department permit will be issued. A follow up inspection is required before issuance of the permit.

February 13, 2008 (Routine)



Violations:
  • 0550 - Handle of ice scoop observed laying in ice at waitstation's ice bin.
    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.
  • 3170 - Wall at storage area is not maintained in good repair.
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
  • 3320 - Corrected During Inspection Critical Chemical spray bottle observed without a label.
    Label spray bottles with contents or discard.
  • 3380 - Corrected During Inspection Critical Chlorine sanitizer being applied to food contact surfaces is too weak, does not meet the requirements of 21 CFR 178.1010
    Utilize only chlorine sanitizer at an approved level that meets the requirements of 21 CFR 178.1010 when applying to food contact surfaces
Comments:
Violations discussed with managers.

November 06, 2007 (Routine)



Violations:
  • 0450 C - Repeat Utensil without handle used to dispense food that is not ready-to-eat (RTE) allowing for a bare hand contact surface to come in contact with food item(s).
    Minimize bare hand and arm contact with exposed food that is not in a RTE form to reduce the potential for contamination. Use utensil with handle to dispense food.
  • 0470 - Critical Different types of raw animal foods stored in such a manner that may cause cross contamination.
    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.
  • 0570 - Wiping cloths improperly stored between use.
    Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
  • 0610 - 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.
  • 0820 - Critical Repeat Potentially hazardous food in upper section of low boy prep refrigerator cold holding at improper temperatures.
    Cold hold potentially hazardous food at 41F or below to inhibit the growth of harmful bacteria.
  • 0830 - Critical The prepared ready-to-eat (RTE) ground beef 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.
  • 1320 - Repeat There was no temperature measuring device located in the low boy 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.
  • 1570 - Repeat Mechanically vented hood filters not in good repair or have gaps in between filters. Filters not in hood system.
    Repair or replace hood filters and/or eliminate gaps between filters.
  • 1580 - Repeat The cutting boards 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.
  • 1730 - Hollow handled scoop was observed in a state of repair and condition preventing effective maintenance and easy cleaning.
    Discard, repair or replace the scoop to provide proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter.
  • 2000 - Repeat Single service items observed unprotected from contamination.
    Store single service items in its original protective packaging or inverted in an approved dispenser.
  • 2260 - Critical Backflow or backsiphonage prevention device not available on threaded faucet as required by law.
    Provide a double check valve with atmospheric vent backflow or backsiphonage prevention device on all threaded faucets with hoses under pressure attached.
  • 2350 ii - Plumbing connections under the kitchen hand sink are leaking.
    Plumbing systems and components shall be maintained in good repair.
  • 2890 - Repeat Light bulbs in reach-in freezers not shielded, coated, or otherwise shatter-resistant.
    Shield or replace light bulb with a coated or shatter-resistant bulb.
  • 2930 - Outer opening of the food establishment is not protected against entry of insects and rodents. Back door has large gap at base.
    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.
  • 3330 - Critical Repeat Working containers of dish detergent 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.
Comments:
Violations discussed for correction.

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