Texas De Brazil, 300 Monticello Ave. 147, Norfolk, VA 23510 - Full Service Restaurant inspection findings and violations



Business Info

Restaurant: Texas De Brazil
Address: 300 Monticello Ave. 147, Norfolk, VA 23510
Type: Full Service Restaurant
Phone: 757 622-3113
Total inspections: 4
Last inspection: 12/28/2015

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Inspection findings

Inspection date

Type

Observed food handler cards, employee health policy, and temperature charts. Facility is well maintained and very clean. Approved for permit!
  • Handwashing Lavatory, Water Temperature, and Flow (corrected on site) (repeated violation)
    Observation: Water from the handwashing sinks in the restrooms were measured at a temperature less than 100°F.
    Correction: Make necessary adjustments to valves and lines serving the handsink to provide water of at least 100°F to allow more effective removal of fatty soils encountered in kitchens.
  • Physical Facilities in Good Repair
    Observation: Ventilation system in the employee restroom is not maintained in good repair. Vent is observed not working.
    Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
12/28/2015Routine
Observed employee health policy and cooling charts. Automatic dispensing sanitizer unit is observed repaired and providing sanitizer at the proper concentration of 200 ppm. Tile is observed repaired in the dishwasher area. Pest activity has been addressed by EcoLab. Observed documentation of EcoLab's service and documentation and products provided to prevent further pest activity. Approved for permit!
No violation noted during this evaluation.
04/30/2015Follow-up
Observed temperature charts and food handler cards. Did not observe employee health policy. Additional CFM needed for facility. Provided cooling charts. EcoLab observed as facility's pest control company. EcoLab will be at the facility within 24 hours to address pest activity. EcoLab will be at the facility within 24 hours to address the automatic sanitizer dispenser. Floor tile will be repaired within 24 hours.
  • Critical: Employee - Responsibility of a Food Employee or an Applicant to Report to the Person in Charge*
    Observation: 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, Hepatitis A virus or Norovirus.
    Correction: 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 spp., Escherichia colo 0157:H7, Hepatitis A virus or Norovirus.
  • Equipment - Good Repair and Proper Adjustment
    Observation: Automatic QAC dispensing unit was observed in a state of disrepair and damaged. Observed the need for an adjustment to increase the sanitizer levels.
    Correction: Repair the dispenser to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the equipment, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
  • Critical: Equipment and Utensils - Hot Water and Chemical Sanitizing* (corrected on site)
    Observation: When tested, no sanitizer or a low concentration of chemical sanitizer was found in the wiping cloth bucket. Observed QAC concentrations at 100 ppm.
    Correction: Provide QAC at proper concentration of 200 ppm and immerse or expose food contact surfaces to sanitizing solution for adequate time or Bleach at proper concentration at 100 ppm.
  • Handwashing Lavatory, Water Temperature, and Flow (corrected on site)
    Observation: Water from the handwashing sink in the ladies restroom was measured at a temperature less than 100°F. Observed sinks at 74'F.
    Correction: Make necessary adjustments to valves and lines serving the handsink to provide water of at least 100°F to allow more effective removal of fatty soils encountered in kitchens.
  • Critical: Handwashing - Using a Handwashing Lavatory* (corrected on site)
    Observation: The handwashing facility located at the dishwasher area is blocked, preventing access by employees for easy handwashing.
    Correction: Access to the handwashing facility identified above is to be available during all hours of operation. Remove the food debris preventing its use. Handsinks are to be used for handwashing only.
  • Toilet Room Receptacle Covered
    Observation: There is no covered refuse container for the disposal of feminine napkins in the employee restroom.
    Correction: Install a covered refuse container for the disposal of feminine napkins in the employee restroom.
  • Handwashing Cleanser; Availability (corrected on site)
    Observation: Soap was not provided at the hand washing lavatory in the main server station.
    Correction: 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.
  • Lighting, Intensity (corrected on site)
    Observation: Observed light bulb out for the back prep area ventilation hood system. Observed 2 light bulbs out for the cookline (with charcoal) ventilation hood system.
    Correction: Replace lightbulbs to provide adequate amount of 50 foot candle lighting.
  • Physical Facilities in Good Repair
    Observation: Tile is observed missing from the floor in the dishwasher area and is not observed maintained in good repair.
    Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
  • Critical: Pests - Controlling Pests*
    Observation: Observed fungus fly activity near drain system in the dishwasher area.
    Correction: 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. Maintain all drain lines clear of food debris and buildup.
  • Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site)
    Observation: Working containers of glass cleaner are not properly labeled.
    Correction: 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.
  • Critical: Toxics - Storage of Toxic Containers* (corrected on site)
    Observation: Containers of Oven cleaner are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
    Correction: Containers of Oven cleaner must be located in an area that is not above food, equipment, utensils, linens or single service items.
04/27/2015Routine
The dishwasher at the bar tested a 100 PPM Chlorine.
Facility recommended for permit. Letter of Authorization for business license provided to Carlos Blanco, General Manager.

  • Handwashing Cleanser; Availability
    Observation: Soap was not provided at the hand washing lavatory in the bathrooms.
    Correction: 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.
  • Hand Drying Provision
    Observation: No disposable towels were provided a the hand washing lavatory in the bathrooms
    Correction: 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
  • Physical Facilities in Good Repair
    Observation: Floor drains were open without grate coverning.
    Cabinets in salad bar area and front hutch not smooth and easily cleanable.

    Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
10/29/2014Pre-Opening

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