Jalapenos Grill, 3242 Picket Rd, Fairfax, VA - Restaurant inspection findings and violations
Violation code | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
|
October 15, 2009 | Routine | 2 | 4 | Details / Comments |
|
May 04, 2009 | Routine | 2 | 6 | Details / Comments |
|
December 22, 2008 | Critical Procedures | 3 | 0 | Details / Comments |
October 15, 2009 (Routine)
Violations:
- 5-202.12(A) - Corrected During Inspection Water from the handwashing sink at the kitchen was measured at a temperature less than 100F.
A handwashing sink shall be equipped to provide water at a temperature of at least 100f through a mixing valve or combination faucet. (Temperature setting on the hot water heater was adjusted to increase water temperature at sinks) - 6-301.12(A) - Corrected During Inspection Observed that paper towels were not provided at the kitchen handwashing sink.
Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing. - 3-501.14(A)(1) - Corrected During Inspection Critical The following cooked potentially hazardous food(s) are not being adequately cooled from 135F to 70F within two hours. Rice=82F,.
Potentially hazardous foods shall be cooled from 135F to 70F within two hours to prevent the growth of harmful bacteria. Foods that have been temperature abused are to be discarded. Place food in shallow containers and in small amount for proper cooling. Do not over fill food containers when cooling. - 3-501.16(A)(2)(a) - Corrected During Inspection Critical The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: shredded cheese @ serving table=67F, chopped grilled chicken =56F, 68F; refried beans =55F; grilled potatoes=69F.
Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41F or below unless the permit holder is using "time as public health control" as specified under 3-501.19 to limit bacteria growth. - 3-501.15(A)(1)-(7) - The following methods used for cooling were not adequate to facilitate cooling of the product from 135F to 41F within 6 hours:
Cooling hot foods shall be accomplished as follows: 1) placing the food in shallow pans, 2) separating the food into smaller or thinner portions, 3) using rapid 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, or 7) other effective methods. - 6-501.16 - Repeat Observed that mops are improperly stored between use. Also the mop was noted to be soiled.
Store mops in a position that allows them to air dry without soiling walls, equipment, or supplies. Clean mop head frequently to prevent it from becoming a source of contamination.
This was a routine inspection.. No visible evidence of pest presence was noted during this visit. Certified food manager/owner manger was advised to properly train food employees on procedures for maintaining potentially hazardous food at proper cold temperatures.
A follow-up visit to verify continued compliance on cold temperature control or potentially hazardous food, will be conducted on Friday, 10/23/09.
Additional information:
Grease trap maintenance: every month
filters and hood system: every three months
pest control services: monthly
Food supplies-approved source
Hot water heater: AO Smith; Model= Bt 80 112; recovery=72.82 gph/100 degree rise
May 04, 2009 (Routine)
Violations:
- 3-304.14(B)(1) - Corrected During Inspection Improper use of wet wiping cloths for the following activity: Wet wiping towels not placed in sanitizing solution after each use.
Cloths in use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer solution at a specified concentration. - 4-302.14 - There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
A QUATERNARY AMMONIUM COMPOUND test kit or other device that accurately measures the concentration in ppm (mg/L) of sanitizing solutions shall be provided. - 4-501.11(A) - Water was observed pooling inside the make table refrigerator.
Repair the refrigerator so that water drains properly and not standing/pooling inside the unit. - 4-501.116 - The operator is not testing the chemical sanitizing solution to ensure proper concentration of the solution.
The operator shall be monitoring the concentration of the sanitizing solution using a test kit or other device. - 4-502.13(A) - Manufacturer containers were observed reused for the storage of other foods.
Manufacturer containers may not be reused for secondary storage of other foods because the containers are not durable enough for multiple reuse and become uncleanable. - 4-601.11(A) - Critical The following equipment/utensils were observed soiled to sight and touch: storage shelving inside reach-in refrigerator and freezer were soiled and in need of cleaning.
Equipment food-contact surfaces and utensils shall be clean to the sight and touch. A surface that is soiled cannot be effectively sanitized. Clean inside refrigerators frequently and properly. - 4-703.11(C) - Critical When tested, a low concentration of quaternary ammonium compound chemical sanitizer was found in the sanitize basin.
The sanitize basin of a 3-vat sink shall operate at a chemical concentration of at least 50-100ppm of chlorine, 12.5 - 25ppm of iodine, or 200ppm of quaternary ammonium compound. - 6-501.16 - Observed that mops are improperly stored between use.
Store mops in a position that allows them to air dry without soiling walls, equipment, or supplies.
This was a routine inspection. No visible evidence f pest presence was observed at e time of this inspection.
Additional information:
Grease trap maintenance-every three months
filters and hood system: every four months
pest control services: every 3 months
Food supplies-approved source
December 22, 2008 (Critical Procedures)
Violations:
- 3-501.16(A)(2)(a) - Corrected During Inspection Critical The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: shredded cheese, grilled chicken and chili, .
(Ambient temp adjusted) Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41F or below unless the permit holder is using "time as public health control" as specified under 3-501.19. - 3-501.17(A)(1) - Corrected During Inspection Critical Prepared ready-to-eat, potentially hazardous food in the refrigeration unit is not used within 24 hours of preparation and is not properly dated for disposition within 7 days at 41F:
Refrigerated, ready-to-eat, potentially hazardous foods (time/temperature control for safety food) that are prepared on site and held at 41For below shall be clearly labeled and date marked with a "USE BY" not exceeding 7 TOTAL DAYS. If the food is held for only 24 hours, no date marking is required. For example, if foods like leftover soups, chili, tuna salad, potato salad, pasta salad, etc. are prepared on 12/22/08 they shall be date marked with a "use by" date not exceeding 12/28/08. - 43.1-3-4(a)-(h) - Critical The Person in Charge (PIC) has a valid certificate of successful completion of a Certified Food Manager (CFM) exam but does not possess the CFM card issued by ORS Interactive, Inc.
Food managers who possess a valid certificate of passing a food safety exam shall obtain the photo identification card from ORS Interactive, Inc. (see handout provided) within 10 business days. A copy of the photo identification card can be faxed to the food safety section at (703) 385-9568. Failure to provide a copy of the photo identification card will result in further enforcement action.
This was a critical procedures inspection. The inspection focused on foodborne illness risk factors and public health intervention. Correct all violations immediately. Food contact surfaces were very clean. No visible evidence of cuts, bruises o infection was noted among food employees. There was no bare hand contact with ready-to-eat food and no mishandling of food was observed at the time of this inspection.
Information regarding food borne illness reporting, exclusion, and management of foodborne illness incident was given to management to use as reference. Hot water temperature was adequate at all sinks checked.
Fax the certified food manager';s certificate after processing (information provided). If he faxed certificate is not received after 10 working days, a follow-up inspection will be conducted at that time, to verify compliance.
Additional information:
Grease trap maintenance-every three months
filters and hood system: every three months
pest control services: to-be-determined
Food supplies-approved source
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