Rancho Grande Mexican Restaurant #2, A & B - 732 Eden Way, North, Chesapeake, VA - Restaurant inspection findings and violations

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Business Info

Restaurant: Rancho Grande Mexican Restaurant #2
Address: A & B - 732 Eden Way, North, Chesapeake, Virginia
Total inspections: 6
Last inspection: Feb 12, 2009

Restaurant representatives - add corrected or new information about Rancho Grande Mexican Restaurant #2, A & B - 732 Eden Way, North, Chesapeake, VA »

Violation code

Inspection Date

Inspection Type

Critical violations

Non-Critical violations

Details / Comments

  • 0470 - Corrected During Inspection Critical Repeat Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit. Raw ground beef stored with cheese, tomatoes, and mushrooms in reach-in cooler.
  • 0560 - Corrected During Inspection Napkins in contact with food.
  • 0610 - Food stored on the floor or food stored less than 6" above the floor. Containers of oil stored in storage room on floor. Containers of sour cream stored on floor in walk-in cooler.
  • 1750 - Repeat Manufacturer containers were observed reused for the storage of salt and pepper.
  • 3260 - Employees not using designated area to store personal items.
  • 3330 - Critical Repeat A container of oven cleaner was labeled as weed killer.
  • 3340 - Critical Stainless steel cleaner stored over clean wiping cloths.
February 12, 2009Routine34Details / Comments
  • 0160 - Critical Food employees failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils or after engaging in any activity which may have contaminated his/her hands.
  • 0220 - Corrected During Inspection Critical Repeat In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils on prep table in kitchen and on reach-in cooler/ prep surface at servers' station.
  • 0450 - Corrected During Inspection Critical Employees observed handling ready-to-eat (RTE) food (tortilla wrap) with their bare hands.
  • 0450 C - Corrected During Inspection Critical A ceremic bowl with no handle was used to obtain diced tomatoes.
  • 0480 - Corrected During Inspection Repeat Unlabeled food containers.
  • 0800 - Critical Refried beans cooked from previous night noted not being adequately cooled to prevent the growth of harmful bacteria.
  • 0810 - The methods used for cooling were not adequate. Container used to cool beans was too deep.
  • 2260 - Critical A sprayer was attached to mop sink faucet with no adequate backflow preventer.
  • 3020 - Repeat Soap was not provided at the hand washing lavatory in the kitchen.
  • 3140 - Corrected During Inspection Employees personal items such as jackets and other items were stored with food on shelf.
November 17, 2008Routine64Details / Comments
  • 0220 - Corrected During Inspection Critical Repeat In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils. WAITER STATION AND AN EMPLOYEE DRINK SITTING ON THE REACH IN REFRIGERATOR IN THE PREP AREA.
  • 0470 - Corrected During Inspection Critical Raw foods of animal origin stored over ready-to-eat (RTE) food in the refrigeration unit. SHELLED EGGS.
  • 0480 - Corrected During Inspection Repeat Unlabeled food containers. SUGAR, SALT, AND SEASONING.
  • 0570 - Corrected During Inspection Wiping cloths improperly stored between use. NO SANITIZING BUCKET SET UP.
  • 0820 A 2 - Corrected During Inspection Critical CARNITAS MEAT cold holding at improper temperatures. MEAT WAS COOKED YESTERDAY.
  • 1060 - The nonfood contact surface of the GARBAGE BAG TAPED TO THE PREP TABLE BEING USED AS A SPLASHGUARD FOR THE HAND SINK AND THE FOIL LINED UPPER STORAGE SHELF ARE not corrosion resistant, nonabsorbent, and/or smooth.
  • 1750 - HOT SAUCE CONTAINER REUSED FOR LIQUID BUTTER.
  • 1770 A - Corrected During Inspection Critical Repeat The following utensils were observed soiled to sight and touch: CAN OPENER.
  • 2000 - ICE BUCKET were observed stored with the food-contact surface facing upward.
  • 2930 - SCREEN DOOR HAS GAP AT THE TOP AND TORN SCREEN MESH.
  • 3020 - Soap was not provided at the hand washing lavatory in the BAR.
  • 3045 - Repeat A sign or poster that notifies food employees to wash their hands is not provided at THE BAR HAND SINK.
  • 3080 - Less than 10 foot candles of light was noted in the WALK IN REFRIGERATOR.
  • 3330 - Corrected During Inspection Critical LARGE SPRAYER CONTAINING OVEN CLEANER WAS not properly labeled.
June 20, 2008Routine59Details / Comments
0480 - Unlabeled food containers.January 10, 2008Routine01Details / Comments
  • 0050 - Critical The person in charge/certified food manager was not available at the time of inspection.
  • 0200 - Employees wearing jewelry or watches on their arms and hands while preparing food.
  • 0220 - Corrected During Inspection Critical In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
  • 0450 C - Critical Excessive bare hand contact with exposed food such as lemon at the drink station wait station that is not in a ready-to-eat (RTE) form. Bowl or utensil without handle used to dispense food.
  • 0550 - Dispensing utensils improperly stored between uses with handle contacting food.
  • 0610 - Food stored next to the handwashing station where it is subject to splash, dust or other contamination.
  • 0610 - Corrected During Inspection Food, boxed soda stored on the floor or food stored less than 6" above the floor.
  • 0760 - Corrected During Inspection Critical The cheese on the steam table was not reheated to a sufficient temperature and time to eliminate pathogenic bacteria.
  • 1770 A - Corrected During Inspection Critical The following equipment food-contact surfaces were observed soiled to sight and touch: can opener.
  • 2000 - Corrected During Inspection Single service items observed unprotected from contamination.
  • 2260 - Corrected During Inspection Critical Backflow or backsiphonage prevention device not available on threaded faucet as required by law. Sprayer hose under continuous pressure more than 8 hours at the kitchen area.
  • 2310 B - The handwash station at the kitchen 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
  • 3100 - Lockers or other suitable facilities are not provided for employees clothing and other possessions. Aprons, purses and other personal items not properly stored due to absence of dressing room area.
  • 3290 - Hose used for cleaning noted to be stored in such a way that it is contaminating food or equipment.
  • 3340 - Corrected During Inspection Critical Soap was not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
  • 3490 - Corrected During Inspection Personal care items such as medicines, toothpaste, toothbrush and other items were stored improperly.
May 30, 2007Routine79Details / Comments
No violation noted during this evaluation. February 23, 2007Pre-Opening00Details / Comments

February 12, 2009 (Routine)



Violations:
  • 0470 - Corrected During Inspection Critical Repeat Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit. Raw ground beef stored with cheese, tomatoes, and mushrooms in reach-in cooler.
    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.
  • 0560 - Corrected During Inspection Napkins in contact with food.
    Cease use of napkins or paper towels with food unless they are used to line a container for the service of foods. Linens and napkins must be replaced each time the container is refilled for a new customer.
  • 0610 - Food stored on the floor or food stored less than 6" above the floor. Containers of oil stored in storage room on floor. Containers of sour cream stored on floor in walk-in cooler.
    Elevate food storage onto approved shelving with minimum 6" legs or casters.
  • 1750 - Repeat Manufacturer containers were observed reused for the storage of salt and pepper.
    Discontinue the reuse of manufacturer containers for food storage. Provide approved reusable food storage containers designed for your food storage needs.
  • 3260 - Employees not using designated area to store personal items.
    Employees that regularly change their clothes in the establishment should use the dressing room or lockers provided.
  • 3330 - Critical Repeat A container of oven cleaner was labeled as weed killer.
    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 Stainless steel cleaner stored over clean wiping cloths.
    Containers of chemical must be located in an area that is not above food, equipment, utensils, linens or single service items.
Comments:
Violatiosn discussed for correction. Permit renewed.

November 17, 2008 (Routine)



Violations:
  • 0160 - Critical Food employees failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils or after engaging in any activity which may have contaminated his/her hands.
    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.
  • 0220 - Corrected During Inspection Critical Repeat In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils on prep table in kitchen and on reach-in cooler/ prep surface at servers' station.
    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 - Corrected During Inspection Critical Employees observed handling ready-to-eat (RTE) food (tortilla wrap) with their bare hands.
    Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
  • 0450 C - Corrected During Inspection Critical A ceremic bowl with no handle was used to obtain diced tomatoes.
    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.
  • 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.
  • 0800 - Critical Refried beans cooked from previous night noted not being adequately cooled to prevent the growth of harmful bacteria.
    Cool potentially hazardous foods from 135F to 70F within 2 hours and from 70F 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.
  • 0810 - The methods used for cooling were not adequate. Container used to cool beans was too deep.
    Cool foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Using rapid chill cooling equipment 4. Stirring the food in a container placed in an ice water bath 5. Using containers that facilitate heat transfer 6. Adding ice as an ingredient 7. Any other method that can effectively accomplish cooling.
  • 2260 - Critical A sprayer was attached to mop sink faucet with no adequate backflow preventer.
    Provide a backflow or backsiphonage prevention device on all threaded faucets.
  • 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.
  • 3140 - Corrected During Inspection Employees personal items such as jackets and other items were stored with food on shelf.
    Designate an area for employees to eat, drink and use tobacco away from food, equipment and single-service and single-use articles to protect them from contamination
Comments:
Violations discussed for correction. Best practices observed today: 1) physical facility maintained in a sanitary condition, 2) food maintained at properly temperature and 3) raw meat stored properly to prevent cross contamination.

June 20, 2008 (Routine)



Violations:
  • 0220 - Corrected During Inspection Critical Repeat In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils. WAITER STATION AND AN EMPLOYEE DRINK SITTING ON THE REACH IN REFRIGERATOR IN THE PREP AREA.
    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 - Corrected During Inspection Critical Raw foods of animal origin stored over ready-to-eat (RTE) food in the refrigeration unit. SHELLED EGGS.
    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.
  • 0480 - Corrected During Inspection Repeat Unlabeled food containers. SUGAR, SALT, AND SEASONING.
    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 - Corrected During Inspection Wiping cloths improperly stored between use. NO SANITIZING BUCKET SET UP.
    Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
  • 0820 A 2 - Corrected During Inspection Critical CARNITAS MEAT cold holding at improper temperatures. MEAT WAS COOKED YESTERDAY.
    Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41F or below to inhibit the growth of harmful bacteria. DISCUSSED THE PROPER COOLING METHODS. APPROXIMATELY 15 POUNDS OF MEAT WAS DISCARDED.
  • 1060 - The nonfood contact surface of the GARBAGE BAG TAPED TO THE PREP TABLE BEING USED AS A SPLASHGUARD FOR THE HAND SINK AND THE FOIL LINED UPPER STORAGE SHELF ARE not corrosion resistant, nonabsorbent, and/or smooth.
    Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
  • 1750 - HOT SAUCE CONTAINER REUSED FOR LIQUID BUTTER.
    Discontinue the reuse of manufacturer containers for FOOD storage. Provide approved reusable food storage containers designed for your food storage needs.
  • 1770 A - Corrected During Inspection Critical Repeat The following utensils were observed soiled to sight and touch: CAN OPENER.
    Clean and sanitize these surfaces for food contact.
  • 2000 - ICE BUCKET were observed stored with the food-contact surface facing upward.
    Store equipment and utensils covered or inverted to prevent contamination while in storage.
  • 2930 - SCREEN DOOR HAS GAP AT THE TOP AND TORN SCREEN MESH.
    THE MAIN DOOR IS NOT LEFT OPENED SO THE SCREEN DOOR WILL BE REMOVED.
  • 3020 - 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.
  • 3045 - Repeat A sign or poster that notifies food employees to wash their hands is not provided at THE BAR HAND SINK.
    Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
  • 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.
  • 3330 - Corrected During Inspection Critical LARGE SPRAYER CONTAINING OVEN CLEANER WAS 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:
Owners are in the process of expanding the dining area and increasing the storage space. The kitchen will not be affected. Proper cooling methods and logging temperatures was discussed with the owner. Kitchen is well managed and organized with an outstanding sanitation level.

January 10, 2008 (Routine)



Violation: 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.
Comments:
Facility has improved enormously.. Permit issued.

May 30, 2007 (Routine)



Violations:
  • 0050 - Critical The person in charge/certified food manager was not available at the time of inspection.
    The permit holder shall designate a person in charge who is authorized to monitor and manage all food establishment operations and who is authorized to take actions to ensure that the Regulations' objectives are fulfilled.
  • 0200 - Employees wearing jewelry or watches 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.
  • 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.
  • 0450 C - Critical Excessive bare hand contact with exposed food such as lemon at the drink station wait station that is not in a ready-to-eat (RTE) form. Bowl or utensil without handle used to dispense food.
    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.
  • 0550 - Dispensing utensils improperly stored between uses with handle contacting food.
    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.
  • 0610 - Food stored next to the handwashing station where it is subject to splash, dust or other contamination.
    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.
  • 0610 - Corrected During Inspection Food, boxed soda 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.
  • 0760 - Corrected During Inspection Critical The cheese on the steam table was not reheated to a sufficient temperature and time to eliminate pathogenic bacteria.
    Ensure potentially hazardous foods that are cooked, cooled, and reheated for hot holding are reheated so that all parts of the food reach 165F or above for 15 seconds. Food shall be reheated within 2 hours.
  • 1770 A - Corrected During Inspection Critical The following equipment food-contact surfaces were observed soiled to sight and touch: can opener.
    Clean and sanitize these surfaces for food contact.
  • 2000 - Corrected During Inspection Single service items observed unprotected from contamination.
    Store single service items in its original protective packaging or inverted in an approved dispenser.
  • 2260 - Corrected During Inspection Critical Backflow or backsiphonage prevention device not available on threaded faucet as required by law. Sprayer hose under continuous pressure more than 8 hours at the kitchen area.
    Provide a backflow or backsiphonage prevention device on all threaded faucets, disconnect spray hose from the faucet after each use.
  • 2310 B - The handwash station at the kitchen 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.
  • 3100 - Lockers or other suitable facilities are not provided for employees clothing and other possessions. Aprons, purses and other personal items not properly stored due to absence of dressing room area.
    Provide lockers or other suitable facilities for the orderly storage of employees clothing and other possessions
  • 3290 - Hose used for cleaning noted to be stored in such a way that it is contaminating food or equipment.
    Maintenance equipment supplies and tools such as brooms, mops, vacuum cleaners, and similar items must be stored so they do not contaminate food equipment, utensils, linens, and single-service and single-use articles.
  • 3340 - Corrected During Inspection Critical Soap was not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
    Containers of chemical must be located in an area that is not above food, equipment, utensils, linens or single service items.
  • 3490 - Corrected During Inspection Personal care items such as medicines, toothpaste, toothbrush and other items were stored improperly.
    All personal care items, medicines and first aid supplies must be stored in such a way to prevent potential contamination of food, food contact items, equipment, utensils, linens, single-service and single-use articles.
Comments:
violations discussed for correction. Additional Certified Food Manager to be provided to meet city requirements of a certified food manager on-site during all hours of operation. Food and equipment temperature logs, cleaning schedule, employee training logs to be established. The physical condition of the facility is sanitary during inspection.

February 23, 2007 (Pre-Opening)

Comments:
Facility meets all requirements. Lighting measured above the required foot-candles throughout the facility. All equipment is new and will be cleaned and sanitized prior to use. Restaurant is scheduled to open for business in 5 days. Provided the manager with an information package and discussed the Employee Health Policy, training records, cleaning schedule, temperature logs, and the five risk factors (approved source, adequate cooking temps, holding temps, personnel, and equipment). Health Permit issued.

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