LaParota Grill, Inc., 2104 South Main Street, Farmville, VA - Restaurant inspection findings and violations
Violation code | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
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March 05, 2009 | Routine | 1 | 10 | Details / Comments |
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February 28, 2008 | Follow-up | 2 | 4 | Details / Comments |
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February 06, 2008 | Routine | 4 | 12 | Details / Comments |
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August 02, 2006 | Routine | 0 | 3 | Details / Comments |
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March 13, 2006 | Routine | 0 | 3 | Details / Comments |
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September 02, 2005 | Follow-up | 1 | 1 | Details / Comments |
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August 24, 2005 | Follow-up | 0 | 3 | Details / Comments |
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August 24, 2005 | Routine | 3 | 7 | Details / Comments |
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October 27, 2004 | Routine | 1 | 2 | Details / Comments |
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April 13, 2004 | Routine | 2 | 4 | Details / Comments |
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December 02, 2003 | Routine | 1 | 6 | Details / Comments |
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August 05, 2003 | Routine | 5 | 2 | Details / Comments |
March 05, 2009 (Routine)
Violations:
- 0480 - Repeat Unlabeled food containers. Bulk flour and ketchup bottles with wine sauce.
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 - Repeat Wiping cloths improperly stored between use.
Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use. - 1600 - The interior surfaces of the mechanical warewashing machine are soiled with (food debris, limescale) that may decrease the effectiveness of the unit.
Increase the frequency of cleaning or limescale deposit removal from the interior surfaces of the unit to maintain unit performance. - 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: Large grey color plastic storage containers holding chips. White container storage of flour.
Maintain nonfood-contact surfaces of equipment clean. - 1890 - Critical Repeat The food-contact surfaces of the following equipment were not observed sanitized: Sanitizer not available at dishmachine.
After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use. Shipment to arrive via UPS today.per owner. - 2000 - Repeat Clean forks at wait station were observed stored with the food-contact surface facing upward.
Store equipment and utensils covered or inverted to prevent contamination while in storage. - 2000 - Repeat Single service items observed unprotected from contamination. Styrofoam containers not kept covered. Located in kitchen on shelves and at the wait stations.
Store single service items in its original protective packaging or inverted in an approved dispenser. - 2350 ii - Plumbing faucet and spigot connections at the three compartment sink are leaking.
Plumbing systems and components shall be maintained in good repair. Work order initiated. - 2720 - Dumpster or outside refuse containers were open or uncovered.
Cover all waste containers when not in continuous use. - 2890 - Repeat Light bulbs in dishwashing room and walk-in refrigerator and freezer not shielded, coated, or otherwise shatter-resistant.
Shield or replace light bulb with a coated or shatter-resistant bulb. - 3170 - Flooring inside walk-in refrigerator is not maintained in good repair
Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. - 3350 - Corrected During Inspection Unnecessary poisonous or toxic materials found in the food establishment.
Remove unnecessary poisonous or toxic materials.
February 28, 2008 (Follow-up)
Violations:
- 0450 - Corrected During Inspection Critical Employees observed handling ready-to-eat (RTE) food with their bare hands for limes and lemons at service bar area.
Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands. - 0480 - Corrected During Inspection Unlabeled food containers, ketchup bottles used for storing wine sauce,
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. - 1780 - Critical Equipment food contact surfaces/utensils at the food prep area were not observed cleaned between uses with raw fruits/vegetables and potentially hazardous food.
Clean food contact surfaces of equipment and utensils between and after uses to prevent cross contamination. - 2000 - Repeat Single service items observed unprotected from contamination.
Store single service items in its original protective packaging or inverted in an approved dispenser. - 2890 - Repeat Light bulb in Dishwashing room and in the Kitchen work table area not shielded, coated, or otherwise shatter-resistant.
Shield or replace light bulb with a coated or shatter-resistant bulb. - 2930 - Repeat Outer opening of the food establishment is not protected against entry of insects and rodents. Door has a gap and not self closing.
Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
February 06, 2008 (Routine)
Violations:
- 0160 - Critical A food employee 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. Employee licked his fingers and started washing dishes without washing his 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 - Critical Employees was eating in the Kitchen and returned preparing food and washing utensils.
All employees who are eating must be in the designated break area away from food preparation/handling areas to prevent cross contamination. - 0240 - Employees observed working in the food service area without proper hair restraints.
Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food clean equipment, utensils, and linens, and unwrapped single-service and single-use articles. - 0450 - Critical Food employee failed to wash his or her hands.
Ensure all food employees clean their hands and exposed portions of their arms with soap at a hand sink by vigorously rubbing together the surfaces of their lathered hands and arms for at least 20 seconds and thoroughly rinsing with clean water. - 0450 - Critical Employees observed handling ready-to-eat (RTE) food 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. - 0480 - Unlabeled food containers. Sugar and most all of the containers not labeled.
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 - Wiping cloths improperly stored between use. Cloths laying on the counters and no sanitizer was available when the inspection was started.
Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use. - 0790 - Corrected During Inspection Improper methods used to thaw. Thawing a package of beef in a 5 gallon bucket..
Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41F (45F) 2. Completely submerged under running water at a temperature of 70F or below with sufficient water velocity to agitate and float off loose particles in an overflow. Ready-to-eat food shall not exceed 41F and raw animal foods shall not exceed 41F for more than four hours 3. As part of the cooking process - 1060 - The nonfood contact surface of the cardboard on the lower shelf in the dishwashing room is 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. - 1320 - The temperature measuring device located in the Prep Refrigerator was broken.
Provide an easily readable thermometer so employees can accurately read the thermometer. - 1890 - Critical The food-contact surfaces of the following equipment were not observed sanitized: Washing pots and pans nd utensils awithout sanitizing.
After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use. - 2000 - Single service items observed unprotected from contamination.
Store single service items in its original protective packaging or inverted in an approved dispenser. - 2890 - Light bulb in Dishwashing room and in the Kitchen work table area not shielded, coated, or otherwise shatter-resistant.
Shield or replace light bulb with a coated or shatter-resistant bulb. - 2930 - Outer opening of the food establishment is not protected against entry of insects and rodents. Door has a gap and not self closing.
Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces. - 3030 - No disposable towels were provided at the hand washing lavatory in the Kitchen near the microwave.
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 - 3045 - Repeat 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. - 3090 - Ventilation is not sufficient to keep rooms free of excessive obnoxious odors. Vent fan not working in the employees restroom and the mens public restroom.
Provide mechanical ventilation that is sufficient enough to keep rooms free of excessive heat, steam, condensation, vapors, obnoxious odors, smoke and fumes
August 02, 2006 (Routine)
Violations:
- 1190 - There is no ambient air temperature measuring device (dual or degrees Fl) located in the sandwich refrigerator.
Provide a temperature measuring device that is easily readable and accurate to +/-3 degrees Fahrenheit in the intended range of use. - 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. - 3170 - Ceiling in corner of dining room is not maintained in good repair
Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
March 13, 2006 (Routine)
Violations:
- 0470 A 4 - Observed the following food was observed stored without being in packages, in covered containers, or wrapped: Peeled and cut Onions in bucket on floor and Fried ice cream on tray in walk in refrigerator.
Store food in packages, covered containers, or wrappings. - 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: Counter top can opener.
Maintain nonfood-contact surfaces of equipment clean. - 2010 - Clean equipment/utensils (ice scoop) was found stored at the canned food rack.
Discontinue storage of clean equipment and utensils in a location subject to contamination.
September 02, 2005 (Follow-up)
Violations:
- 0820 - Critical Cooked rice and beef in walk in refrigerator cold holding at improper temperatures.
Cold hold potentially hazardous food at 41F (45F) or below to inhibit the growth of harmful bacteria. - 1570 - Repeat Walk in refrigerator was not capable of holding food at 41 degrees F or below. Cooked rice and beef were both 47 degrees Fl.
Hold cold food at 41 degrees F or below at all times.
August 24, 2005 (Follow-up)
Violations:
- 1570 - Repeat Sandwich refrigerator was not working.
Either repair or remove sandwich unit from premises. - 3170 - Repeat Wall behind food prep sink, in pot/ pan storage areas is not maintained in good repair
Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. - 3240 - Repeat Handwashing lavatory in kitchen was not installed to allow proper draining.
Adjust hand sink to allow for water to drain from bowl.
August 24, 2005 (Routine)
Violations:
- 0570 - Wiping cloths improperly stored between use.
Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use. - 0820 - Critical Chicken in walk in refrigerator was 53 degrees F. Shell eggs in walk in refrigerator were 53. Quacamola sauce on sandwich refrigerator was 56.
Discard chicken that is 53 degrees F. and eggs that are 53 degrees F. - 1190 - Thermemeters were not visible in all refrigeration units.
Provide thermometers in a conspicous place in all refrigeration units. - 1450 -
- 1570 - Walk in refrigerator was 60 degrees F. and sandwich refrigerator was 56 degrees F.Some dinner plates had chips.
Repair or replace refrigeration units that are not capable of holding food at 41 degrees F. or below at all times.Discard chipped dinnner plates. - 3170 - Wall behind food prep sink, in pot/ pan storage areas is not maintained in good repair
Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. - 3180 - Floor was dirty in room with water heater.
Clean floor as needed. - 3240 - Handwashing lavatory in kitchen was not installed to allow proper draining.
Adjust hand sink to allow for water to drain from bowl. - 3380 - Critical Chlorine sanitizer being applied to food contact surfaces does not meet the requirements of 21 CFR 178.1010
Utilize only chlorine sanitizer that meet the requirements of 21 CFR 178.1010 when applying to food contact surfaces. That sanitizer should be at a strength of 100 ppm - 3430 - Corrected During Inspection Critical Pest strips were hanging above food preparation area in kitchen.
Remove pest strips from, kitchen.
October 27, 2004 (Routine)
Violations:
- 0810 - Cooked rice was being cooled covered at room temperature.
Cool rice within two hours to 70 degrees F. before placing it in the refrigerator for cooling to 41 degrees F. Do not cover tightly during cooling process. - 2350 ii - Faucet handles at mop sink were broken and missing.
Repair faucet at mop sink. - 3380 - Critical Chlorine sanitizer being applied to food contact surfaces does not meet the requirements of 21 CFR 178.1010
Utilize only chlorine sanitizer that meet the requirements of 21 CFR 178.1010 when applying to food contact surfaces. Maintain at 100 ppm chlorine. Corrected during inspection.
April 13, 2004 (Routine)
Violations:
- 1780 - Critical Interior of Sandwich refrigerator was dirty including the door gaskets.
Clean interior of sandwich refrigerator. - 3030 - No disposable towels were provided at the hand washing lavatory in the employees toilet rooms.
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. Corrected during inspection. - 0610 - Food stored in bottom of sandwich refrigerator and in walk in freezer was not covered.
Cover all food during storage. - 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. Corrected during inspection. - 3180 - Floor, especially under cook line was dirty. Wall behind cook line was dirty.
Clean floor and wall under and behind cook line. - 1770 A - Critical Canned food storage rack was dirty.
Clean canned food storage rack
December 02, 2003 (Routine)
Violations:
- 0960 1 - Critical several serving bowls were chipped or cracked.
Discontinue using non cleanable chipped and cracked dishes. - 1770 - Repeat Counter-top can opener was dirty
Clean counter top can opener after each use. - 2790 - Floor in walk in refrigerator was loose and not secured properly.
Repair floor in walk in refrigerator. - 3180 - Wall under and around hand washing sink was deteriorated.
repair wall as needed. - 2810 - Floor or floor covering in Walk in refrigerator is not smooth and easily cleanable.Floor under and behind cook line was dirty.Walls and ceiling were smokey and dirty.
Repair or replace floor or floor covering to make it smooth and easily cleanable.Clean floor under cook line.Clean and repaint walls and ceiling in kitchen. - 1150 - Dry beans, rice and chips were stored in non-food grade containers.
Provide food grade storage containers for storage of dry foods. - 1800 - Door gaskets and handles of sandwich refrigerator and interior of oven were dirty.
Clean refrigerator door gaskets, handles and interior of oven.
August 05, 2003 (Routine)
Violations:
- 0820 - Critical Grated cheese was being held in sandwich unit at 55 degrees F.
Hold cold potentially hazardous food at 41 degrees F. or below at all times. - 1570 - Sandwich refrigerator was holding food at 55 degrees F.Dish machine was not delivering a sanitizer to the final rinse cycle.
Repair sandwich refrigerator to be capable of holding food at 41 degrees F. or below at all times. Repair dish machine to provide a final rinse chlorine of 200 ppm. - 1700 - Critical Chlorine sanitizing solution used was not at an acceptable concentration.
Adjust the chlorine sanitizing solution to a level of at least 25 parts per million when the pH is at 10 or less and the water temperature is at 120F. - 3430 - Critical A pest strip was hanging in the kitchen above a food preparation table.
Remove pest strip from kitchen. Corrected during inspection. - 1770 - Counter-top can opener was dirty.
Clean counter top can opener after each use. - 3380 - Critical Wiping cloths were stored in a solution that had no sanitizer present.
Provide a sanitized solution for storage of wiping cloths at all food preparation areas. - 2350 - Critical Hot water faucet handle of mop sink was missing and leaking.
Repair hot water faucet of mop sink.
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