Juans Mexican Cafe And Cantina, 561 Bland Blvd., Newport News, VA 23602 - Full Service Restaurant inspection findings and violations
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Inspection findings | Inspection date | Type |
|---|
- Jewelry - Prohibition
Observation: Food Employees were observed wearing watches and wrist bands while handling foods.
Correction: Ensure employees are not wearing wrist watches and wrist bands on their arms and hands while preparing food. This section does not apply to a plain ring such as a wedding band.
- Food Storage Containers - Identified with Common Name of Food
Observation: Not all food containers were labeled.
Correction: 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.
- Ice Used as Exterior Coolant - Prohibited as Ingredient
Observation: Ice used as a medium for cooling the exterior surfaces of food in the Bar area was also for drink ice or used as food.
Correction: Cease use of ice used as a cooling medium for food. Ice that has been in contact with unsanitized surfaces or raw animal foods may contain pathogens and other contaminants.
- Critical: Cooling* (corrected on site)
Observation: Cooked beans inside the Walk-in cooler was noted as not being adequately cooled to prevent the growth of harmful bacteria.
Correction: Put cooked beans inside the Walk-in Freezer to speed up the cooling down process so that the following parameter can be met: cool potentially hazardous foods from 135°F to 70°F within 2 hours and within a total of 6 hours from 135°F to 41°F. 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.
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness* (corrected on site)
Observation: The chlorine sanitizing solution found at the Glass Washing Machine in the Bar Area was not at an acceptable concentration.
Correction: Discontinue the use of the machine until it is operating in accordance with minimum requirements. Utilize the dishwashing machine inside the kitchen area to wash, rinse and sanitize the glasses.
- Warewashing Equipment, Determining Chemical Sanitizer Concentration
Observation: There was no sanitizer test kit for measuring the chlorine concentration at the warewashing machines..
Correction: Obtain and use a chlorine test kit for measuring the chlorine concentration at both warewashing machines.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Clean utensils on the drainboard was not protected from splash when hands are washed at the nearby hand sink in the Bar Area.
Correction: Provide a splashguard to separate the hand sink from the drainboard so that clean utensils are protected from splash when hands are being washed.
- Outer Openings - Protected
Observation: Exit doors when closed had openings that could serve as rodent entry points.
Correction: Protect the food establishment against the entry of rodents by filling or closing holes and other gaps underneath the exit doors to prevent the entry of rodents.
- Handwashing Signage/Handwashing Facilities
Observation: Not all hand sinks were a displaying sign to remind Food Employees to wash their hands.
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
- Lighting, Intensity
Observation: Several light bulbs over the cooking area were blown.
Correction: Replace the blown light bulbs found over the cooking equipment so that there is at least 50 foot candles at a surface where a food employee is working with food.
- Critical: Toxics - Common Name/working Containers of Toxics*
Observation: Not all working containers of cleaning chemicals were 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.
|
10/21/2015 | Routine | |
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