The purpose of today's visit was to conduct a routine assessment. The following violations have been observed for the second time:
1. Hand sink used for handwashing only
2. Open drinking containers stored in areas where food contamination may occur
The following suggestions have been made as a means to incorporate Active Managerial Control:
1. Train employees to use 3-vat sink to store dirty utensils. Provide proper hand washing training to all food handling employees
2. Provide covered cups with straws for employees to use while working in kitchen
- Critical: Responsibility of PIC to Require Food Employees to Report GI Symptoms or Cuts, Disease, Medical Condition or Exposure to PIC (corrected on site)
Observation: Upon discussion with the person-in-charge, one or more of the elements of an effective employee health policy is either missing or incomplete. A complete employee health policy is required to be in place at the food establishment. At the time of this inspection, the Health Department provided and reviewed handouts and resource information in a red folder labeled "Employee Health Policy.
Correction: A complete employee health policy must have the following elements:
1) Employee training on foodborne illness, particularly symptoms of illness and prevention of the Big Five illnesses (see "What is Foodborne Illness" handout)
- Critical: Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers (corrected on site) (repeated violation)
Observation: Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils. OPEN DISPOSABLE CUP OF HORCHATA BEING STORED ON PREP COUNTER.
Correction: Food employees may have beverages in the kitchen areas as long as they are covered and consumed through a straw and stored in a manner that will prevent contamination to food, equipment, utensils, linens, and single service items. CUP DISCARDED BY PERSON IN CHARGE.
- Handwashing Sink / Used for Hand Wash Only (repeated violation)
Observation: Observed the handsink NEAR 3-VAT SINK, NEAR PREP UNITS being used TO STORE METAL KNIVES AND SPATULAS.
Correction: Handsinks are to be used only for washing hands to encourage proper hand washing and to prevent contamination of cleaned hands. KNIVES AND SPATUALS RELOCATED TO WASH BASIN OF 3-VAT SINK.
|
03/15/2016 | Routine | |
The purpose of today's visit was to conduct a risk factor assessment. The following violations have been observed for the second time:
1. Unapproved beverage containers stored near food prep areas
2. Lack of date marking for refrigerated items held longer than 24 hours
3. Utensils/food contact surfaces not visibly clean.
In anticipation of your next routine inspection, the following suggestions have been made as a means to incorporate Active Managerial Control:
1. Refrigerate canned items and produced that will be cold held to facilitate cooling process
2. Train employees to IMMEDIATELY date mark all cooked items upon placing in storage containers
3. Provide covered cups with straws for employee use while working in kitchen/food prep areas
4. Stop the use of sponges to clean food contact surfaces
5. Keep all food off of the floor of walk-in cooler
- Critical: Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers (corrected on site) (repeated violation)
Observation: Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils. OBSERVED OPEN STYROFOAM CUP OF COFEE BEING STORED ON PREP TABLE.
Correction: Food employees may have beverages in the kitchen areas as long as they are covered and consumed through a straw and stored in a manner that will prevent contamination to food, equipment, utensils, linens, and single service items. COFFEE DISCARDED.
- Critical: Date Marking of Refrigerated, Ready-to-Eat PHF (TCS Food) (corrected on site) (repeated violation)
Observation: The following refrigerated, ready-to-eat, potentially hazardous food that is prepared on site is not used or discarded within 24 hours of preparation and was not observed to be date marked: IN WALK-IN COOLER- REFRIED BEANS, GROUND BEEF, GROUND PORK.
Correction: Refrigerated, ready-to-eat, potentially hazardous foods that are prepared on site and kept for more than 24 hours cannot have a shelf-life of more than 7 days, including the day of preparation. These food items must be marked with either the "consume-by" date and/or "preparation" date, color-coded labels, or another marking system/method that effectively indicates shelf-life that is clearly understood and properly used by the employees. ALL ITEMS WERE DATE MARKED WITH A DISCARD DATE OF 7 DAYS WINCE DATE OF PREPARATION.
- Critical: Equipment / Food-Contact / Visibly Clean (corrected on site) (repeated violation)
Observation: The following equipment/utensils were observed soiled to sight and touch: MULTIPLE KNIVES ON MAGNETIC STRIP ABOVE HAND SINK.
Correction: Equipment food-contact surfaces and utensils shall be clean to the sight and touch. A surface that is soiled cannot be effectively sanitized. ITEMS PLACED IN 3-VAT SINK.
|
08/18/2015 | Risk Factor | |
The purpose of today's visit was to conduct a routine assessment. As mentioned by your previous inspection report, please be reminded to properly store in-use utensils. Scoops/ladles that were stored in lukewarm water are being used to prepare and serve food from steam wells. Suggested dedicating one steam well for hot water only so that utensils can be stored there for easy access, rather than storing on grill top since it is inconvenient. Also suggested using table near dry storage as designated employee break area. This will provide employees in kitchen an area to eat/drink that is separate from food and food contact surfaces, preventing contamination.
- Duties / Monitor Sanitizing Practices and Procedures (corrected on site)
Observation: Employees are not properly sanitizing cleaned multiuse equipment and utensils. NO SANITIZER PRESENT IN ESTABLISHMENT TO CLEAN ITEMS TOO LARGE TO FIT IN DISHWASHER NOR FOR WET-WIPING CLOTHS.
Correction: The Person in Charge or certified food manager shall train his/her employees to properly sanitize all equipment, utensils, and surfaces after being cleaned using either an approved sanitizer at the adequate concentration or heat sanitization at the proper temperature to destroy pathogenic bacteria. CFM PURCHASED CHLORINE BLEACH DURING INSPECTION TO BE USED AS CHEMICAL SANITZIER
- Critical: Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers (corrected on site)
Observation: Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils. OBSERVED 3 UNCOVERED COFFEE CUPS STORED ON PREP TABLE ALONGSIDE CLEAN UTENSILS.
Correction: Food employees may have beverages in the kitchen areas as long as they are covered and consumed through a straw and stored in a manner that will prevent contamination to food, equipment, utensils, linens, and single service items. TRAINED CFM ON WHAT TYPES OF COVERED CONTAINERS ARE PERMITED AND SHOWED WHERE TO STORE BEVERAGES IN KITCHEN
- Utensils That are In-Use / Between-Use Storage (corrected on site) (repeated violation)
Observation: Dispensing and/or in-use utensils improperly stored between use as follows: MULTIPLE LADLES AND SCOOPS STORED IN LUKEWARM (82F) WATER NEAR HOTWELLS.
Correction: During pauses in food preparation or dispensing, food utensils shall be stored 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 (time/temperature control for safe food) 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, 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 (time/temperature control for safe food), or 6) in a container of water if the water is maintained at a temperature of at least 135°F and the container is cleaned frequently. LADLES/SCOOPS PLACED IN BOILING WATER ON GRILL TOP.
- Food Storage / Preventing Contamination (corrected on site)
Observation: Food stored on the floor and/or food stored less than 6 inches off the floor. OBSERVED BOX OF PLANTAINS BEING STORED ON FLOOR NEAR WALK-IN COOLER.
Correction: Food shall be protected from contamination by storing the food at least 6 inches off the floor on approved shelving units or dunnage racks. Milk crates, soda crates, or bread racks are not suitable for food storage. BOX RELOCATED TO SHELVING UNIT NEAR TRUE 2DR COOLER.
- Handwashing Sink / Used for Hand Wash Only (corrected on site)
Observation: Observed the handsinks NEAR THE TRUE 1 DR PREP COOLER AND 3-VAT SINK being used TO STORE KNIVES, LADLES, SPOONS.
Correction: Handsinks are to be used only for washing hands to encourage proper hand washing and to prevent contamination of cleaned hands. ITEMS REMOVED FROM HAND SINK AND PLACED IN 3-VAT SINK FOR CLEANING.
|
03/03/2015 | Routine | |
- Critical: Controlling Pests / Methods to Use When Pests Are Found
Observation: Methods are not being used to control pests.--OBSERVED BURROWS UNDER CONCRETE SLAB AS WELL AS IN DEBRIS PILES AT BACK OF ESTABLISHMENT. OBSERVED RAT DROPPINGS INSIDE THE GREY OPEN RECEPTACLE AT BACK DOOR USED TO HOLD GARBAGE.
Correction: Insects and other pests are capable of transmitting disease to people by contaminating food and food-contact surfaces. If pests are found on the premises methods shall be used to control their presence.
- Controlling Pests by Eliminating Harborage Conditions
Observation: Harborage conditions exist.--OBSERVED YARD DEBRIS AND OTHER MISCELLANEOUS DEBRIS PILED UP IN BACK OF THE ESTABLISHMENT CREATING HARBORAGE FOR RODENTS
Correction: Insects and other pests are capable of transmitting disease to people by contaminating food and food-contact surfaces. Eliminate harborage conditions to control and prevent the presence of pests on the premises.--REMOVE DEBRIS PILES TO ELIMINATE HARBORAGE FOR RODENTS.
|
10/25/2013 | Complaint | |
- Critical: No Bare Hand Contact with RTE Foods (corrected on site)
Observation: A food employee was observed handling the following ready-to-eat food using their bare hands: TACOS
Correction: Except when washing fruits and vegetables, food employees may not contact ready-to-eat foods using their bare hands. Employees shall use suitable utensils such as deli tissue, spatulas, tongs, or clean disposable gloves to handle all ready-to-eat foods.--EHS PROVIDED TRAINING ON BARE HAND CONTACT.
- Critical: PHF(TCS) Cooled from 135°F to 41°F within 6 Hours Total (corrected on site)
Observation: The following cooked potentially hazardous foods are not being adequately cooled from 135°F to 70°F within 2 hours and to 41°F within a total of 6 hour: CHICKEN SOUP AND BEEF SOUP cooling OVERNIGHT in the WALK-IN COOLER observed at 45°F.
Correction: Potentially hazardous foods shall be cooled from 135°F to 70°F within 2 hours and to 41°F within a total of 6 hours to prevent the growth of harmful bacteria.--EHS PROVIDED TRAINING ON COOLING METHODS. CHICKEN SOUP AND BEEF SOUP WERE DISCARDED DURING TIME OF INSPECTION.
- Critical: Date Marking of Refrigerated, Ready-to-Eat PHF (TCS Food) (corrected on site) (repeated violation)
Observation: The following refrigerated, ready-to-eat, potentially hazardous food that is prepared on site is not used or discarded within 24 hours of preparation and was not observed to be date marked:--OBSERVED INSIDE THE TRUE 2DR COOLER, COOKED CORN AND COOKED YUCCA AND CHICKEN TACOS WITHOUT DATE MARKING. OBSERVED INSIDE THE WALK-IN COOLER, PICO DE GALLO, COOKED YUCCA, BEEF SOUP, CHICKEN SOUP, AND REFRIED BEANS WITHOUT DATE MARKING.
Correction: Refrigerated, ready-to-eat, potentially hazardous foods that are prepared on site and kept for more than 24 hours cannot have a shelf-life of more than 7 days, including the day of preparation. These food items must be marked with either the "consume-by" date and/or "preparation" date, color-coded labels, or another marking system/method that effectively indicates shelf-life that is clearly understood and properly used by the employees.--EHS PROVIDED TRAINING ON DATE MARKING TO CFM AND FOOD EMPLOYEES. FOOD EMPLOYEE PLACED DATE MARKING ON NEEDED ITEMS.
|
10/25/2013 | Risk Factor | |
- Responsibilities of Owner or Proprietor
Observation: Absence of no-smoking signs or international no-smoking signs in non-smoking area.
Correction: Post of no-smoking signs or international no-smoking signs in non-smoking area. These can be found online at www.vdh.virginia.gov/breatheeasy
- Critical: Responsibility of PIC to Require Food Employees to Report GI Symptoms or Cuts, Disease, Medical Condition or Exposure to PIC (repeated violation)
Observation: Upon discussion with the person-in-charge, one or more of the elements of an effective employee health policy is either missing or incomplete. A complete employee health policy is required to be in place at the food establishment. At the time of this inspection, the Health Department provided and reviewed handouts and resource information in a red folder labeled "Employee Health Policy.
Correction: A complete employee health policy must have the following elements:
1) Employee training on foodborne illness, particularly symptoms of illness and prevention of the Big Five illnesses (see "What is Foodborne Illness" handout)
- Critical: Food Protection from Contamination / Package, Cover, Wrap (corrected on site) (repeated violation)
Observation: Unwrapped or uncovered food in the following location where the food is subject to contamination:--OBSERVED UNCOVERED CHICKEN SOUP, BEEF SOUP IN TRUE 2DR COOLER. OBSERVED UNCOVERED COOKED CORN AND CARROTTS IN TRUE 3DR FREEZER.
Correction: Foods shall be protected from contamination by being stored in packages, covered containers or wrappings unless being cooled.
- Food Storage Containers, Identified with Common Name of Food (corrected on site)
Observation: The following food items that are not easily identified by appearance were observed without a label:--OBSERVED SALT, SUGAR, CORN STARCH, FLOUR WITHOUT LABELS.
Correction: Unless a food item can be easily recognized, all foods and ingredients removed from their original containers and stored in working containers shall be labeled using the common name of the food. For example: cooking oils, salt, sugar, flour, spices, herbs, etc.
- Critical: Date Marking of Refrigerated, Ready-to-Eat PHF (TCS Food) (corrected on site)
Observation: The following refrigerated, ready-to-eat, potentially hazardous food that is prepared on site is not used or discarded within 24 hours of preparation and was not observed to be date marked:--OBSERVED CHICKEN SOUP, BEEF SOUP IN TRUE 2DR COOLER WITHOUT DATE MARKING. OBSERVED COOKED PORK, PUPUSAS, TAMALES IN WIC WITHOUT DATE MARKING.
Correction: Refrigerated, ready-to-eat, potentially hazardous foods that are prepared on site and kept for more than 24 hours cannot have a shelf-life of more than 7 days, including the day of preparation. These food items must be marked with either the "consume-by" date and/or "preparation" date, color-coded labels, or another marking system/method that effectively indicates shelf-life that is clearly understood and properly used by the employees.--CFM PLACED DATE MARKING ON NEEDED ITEMS.
- Cutting Boards / Resurface / Discard
Observation: The cutting board(s) along the THREE COMPARTMENT SINK are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
- Equipment / Non-food Contact / Visibly Clean
Observation: The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris:--OBSERVED FOOD DEBRIS ON CAN OPENER.
Correction: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue and other debris to maintain a sanitary work environment and prevent pest attraction.
- Handwashing Signage at Handwashing Facilities Required (corrected on site)
Observation: Observed that sign or poster that notifies food employees to wash their hands is not provided at all handwashing sinks used by food employees.--OBSERVED HANDSINK BESIDE THREE COMPARTMENT SINK WITHOUT SIGN.
Correction: Provide a sign or poster at all handwashing sinks used by food employees that reminds food employees to wash their hands.--EHS PROVIDED SIGN DURING TIME OF INSPECTION.
- Cleaning Frequency for Physical Facilities
Observation: Observed that the PAINTED BRICK WALL BEHIND THE HANDSINK NEXT TO THE THREE COMPARTMENT SINK is in need of cleaning. OBSERVED THAT THE GLASS SHIELDS ON THE LIGHTS UNDER THE HOOD ARE IN NEED OF CLEANING.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
- Critical: Restriction and Storage / Medicines Shall Be Labeled (corrected on site)
Observation: Employees' medicines are not properly located to prevent contamination of food and food contact surfaces.--OBSERVED PACKAGE OF DAYQUIL ON RACK WHERE CLEAN TAKE-OUT CONTAINERS ARE STORED.
Correction: Employees' medicines shall be properly stored to prevent contamination of food and food contact surfaces.--CFM REMOVED DAYQUIL
|
07/22/2013 | Routine | |
Restaurant representatives - add corrected or new information about Taco Lucas Restaurant & Bakery, 8142 Richmond Hwy, Alexandria, VA 22309 »