The purpose of today's visit was to conduct a risk factor assessment. The following suggestions have been made as a means to incorporate Active Managerial Control:
1. Provide lids and straws for employee use in conjunction with current disposable beverage containers being used in establishment
2. Create designated drink storage area for employee beverages
3. Review "How to Prevent Cross Contamination" document provided with all employees regularly (English, Spanish)
- 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 STYROFOAM CUP OF ICE WATER BEING STORED ABOVE ICE SCOOPS, METAL TONGS.
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. STYROFOAM CUP DISCARDED.
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site)
Observation: Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food as follows: IN ARTIC WALK-IN COOLER- RAW SHELL EGGS BEING STORED OVER READY TO EAT FRUIT SALAD.
Correction: Food shall be protected from cross contamination by separating raw animal foods like poultry, beef, pork, seafood, and eggs during holding from ALL other foods such as cooked foods, ready-to-eat foods, washed produce, etc. RAW SHELL EGGS MOVED BELOW READY TO EAT FRUIT SALAD.
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11/05/2015 | Risk Factor | |
The purpose of today's visit was to perform a routine assessment. Incomplete consumer advisory information for your menu has appeared as a violation for the second time. Please update ALL dine-in menus with huevos revueltas and cartracho tipico being disclosed as raw/undercook and marked with an asterisk. Please send copy of updated menu via fax, e-mail or text message within 10 days. A follow-up will be conducted on 4/27/15 to verify menu changes. Suggested ways to incorporate active managerial control (i.e., temperature logs, equipment logs, sanitizer solution logs, cleaning/sanitizing schedule). Certified Food Manager currently has active managerial control (AMC) hand-out posted for employees to read in kitchen. Sample temperature logs provided.
- Critical: Molluscan Shellstock Tags/Labels Marked with Date Last Sold or Served
Observation: The date when the last shellstock from the container is sold or served is not recorded on the tag or label.
Correction: PLEASE LABEL FUTURE SHELLSTOCK TAGS WITH DATE OF LAST SALE. CURRENTLY NOT SERVING ANY SHELLSTOCK. The identity of the source of shellstock (oysters, clams, mussels) that are sold or served shall be maintained by retaining shellstock tags or labels and marking the tag or label with the date when the last shellstock from the container is sold or served.
- Critical: Consumer Advisory, Disclosure Provided (repeated violation)
Observation: The following raw and/or undercooked foods are provided on the menu, menu board, table tent or brochure without proper disclosure: HUEVOS REVUELTAS, COMBO #42- CARTRACHO TIPICO SERVED WITH SUNNY SIDE UP EGGS.
Correction: PLEASE LABEL MENUS WITH HAND WRITTEN ASTERISK FOR ABOVE ITEMS WITHIN THE NEXT 10 DAYS. The Consumer Advisory shall include a disclosure statement that includes a description of the animal-derived foods as raw/undercooked or identification of the animal-derived foods by asteriking (*) them to a footnote that states that the items are served raw or undercooked, or contain raw or undercooked ingredients.
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04/17/2015 | Routine | |
- 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 COOKED PULLED CHICKEN, COOKED PINTO BEANS, AND COOKED BEEF STEW INSIDE THE TRUE 2DR UPRIGHT COOLER 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.--ENVIRONMENTAL HEALTH SPECIALIST (EHS) PROVIDED REFRESHER TRAINING ON DATE MARKING TO CERTIFIED FOOD MANAGER (CFM). CFM PLACED DATE MARKING ON NEEDED ITEMS.
- Critical: Consumer Advisory, Disclosure Provided
Observation: The following raw and/or undercooked foods are provided on the menu, menu board, table tent or brochure without proper disclosure:--OBSERVED GRILLED STEAK SALAD AND MAR Y TIERRA ON THE MENU WITHOUT (*).
Correction: The Consumer Advisory shall include a disclosure statement that includes a description of the animal-derived foods as raw/undercooked or identification of the animal-derived foods by asteriking (*) them to a footnote that states that the items are served raw or undercooked, or contain raw or undercooked ingredients.--CERTIFIED FOOD MANAGER (CFM) WILL CORRECT MENU AND FAX OR EMAIL COPY TO THE HEALTH DEPARTMENT WITHIN 14 BUSINESS DAYS.
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12/10/2014 | Routine | |
**Approval is hereby granted for the issuance of a Health Department Permit. This inspection report shall serve as your permit until the official permit is received. All outstanding violations are to be corrected within the specified time period. Equipment additions/replacement/changes are not allowed without Health Department approval.**
Note the following recommendations:
It is recommended that more than one person on staff be a Certified Food Manager. A Certified Food Manager must be on the premises during ALL food preparation and service.
Recommendation is made to have exhaust hood cleaned at least every six months. Maintain records of hood cleaning for Health Department review.
Recommendation is made to clean hood filters at least every two weeks.
It is recommended that the grease trap be cleaned at least every two months. Maintain records of grease trap cleaning for Health Department review.
It is recommended that a monthly pest control program be implemented. Maintain records of pest control treatments for Health Department review.
- Equipment / Good Repair / Components / Gaskets
Observation: The door gaskets of the following units: Arctic walk in cooler, 2dr true refrigerator areng, damaged
Correction: Replace damaged gaskets. Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.
- Equipment / Non-food Contact / Visibly Clean
Observation: The storage racks above 3 compartment sink and in the prep area are corroded and dirty.
Correction: Replace/clean the above racks within ten days. 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.
- Critical: Plumbing System / Design, Construct, & Install / Per Law
Observation: The plumbing system serving this food service facility has not been designed, constructed, and installed according to the Plumbing Code. No grease trap
Correction: Install grease trap within twenty one days. A plumbing system shall be designed, constructed, and installed according to Law.
- Cleaning Frequency for Physical Facilities
Observation: Observed that the floors around 3 compartment sink, food prep areas are in need of cleaning.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
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09/19/2014 | Pre-Opening | |
Restaurant representatives - add corrected or new information about Las Veguitas Restaurant, 6333 South Kings Hwy #c, Alexandria, VA 22306 »