Permit Issued.
No violation noted during this evaluation. | 03/03/2016 | Follow-up | |
- Food Storage Containers - Identified with Common Name of Food (repeated violation)
Observation: Unlabeled sugar and salt containers.
Correction: Label
- Utensils - In-Use - Between-Use Storage (repeated violation)
Observation: Observed containers used for dispensing without handles.
Correction: Use utensils with handles.
- Cooling, Heating, and Holding Capacities (repeated violation)
Observation: Observed the walk-in cooler at 44°F
Correction: Unit should be 41° or less.
- Equipment, Clothes Washers and Dryers, Storage Cabinents, Contamination Prevention (repeated violation)
Observation: Observed several non food contact surfaces rusty (dishmachine hood, shelf under table and prep refrigerator. Also, gaskets were torn on several units.
Correction: Replace or repair.
- Equipment - Cutting Surfaces (repeated violation)
Observation: Observed several cutting boards scored.
Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
- Light Bulbs Protective Shielding (repeated violation)
Observation: Lights were found unshielded in the kitchen and storage room.
Correction: Shield.
- Hand Drying Provision (repeated violation)
Observation: No disposable towels were provided at the hand washing lavatory in the employee's rest room.
Correction: Towels provided.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Observed grease and food on the floor and walls.
Correction: Clean.
|
02/17/2016 | Follow-up | |
Note: Ingredients for table side guacamole are placed in the refrigerator between use - ensure chopped tomatoes are maintained at <41F. Ensure cheese dip is reheated to 165F within two hours before maintaining at 135F.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: Open drink on prep unit.
Correction: Employee drinks must have a lid and straw.
|
08/04/2015 | Risk Factor | |
Ok for permit.
- Thawing (repeated violation)
Observation: Improper methods used to thaw fish, beef (stored at room temperature).
Correction: Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41°F (45°F) 2. Completely submerged under running water at a temperature of 70°F or below with sufficient water velocity to agitate and float off loose particles in an overflow. Ready-to-eat food shall not exceed 41°F and raw animal foods shall not exceed 41°F for more than four hours 3. As part of the cooking process
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: Observed in need of cleaning: shelves in walk in freezer, racks in walk in cooler.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Light Bulbs Protective Shielding (repeated violation)
Observation: Missing light shield on fixture over dishwasher area.
Correction: Shield or protect all overhead lights.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Observed in need of cleaning: ceiling is dusty - especially around vents, floor under fryers.
Correction: Clean facilties regularly.
|
02/27/2015 | Follow-up | |
Follow-up for permit needed. Please call when prep unit is ready for re-inspection.
NOTES: Watch reheating cheese dip (on top of toaster oven at 65F after one hour) - reheat to 165F within 2 hours. Watch temperatures in meat side of walk in cooler (all items around 43F). Put guacamole cart ingredients (chopped tomato/veggies) inside a refrigerator during non-peak hours. Dishwasher sanitizer level is set high ( 100ppm).
- Thawing
Observation: Improper methods used to thaw fish, beef (stored at room temperature).
Correction: Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41°F (45°F) 2. Completely submerged under running water at a temperature of 70°F or below with sufficient water velocity to agitate and float off loose particles in an overflow. Ready-to-eat food shall not exceed 41°F and raw animal foods shall not exceed 41°F for more than four hours 3. As part of the cooking process
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Observed below 135F: cheese dip on stove 126F (had been turned off), white rice double stacked on beans at steam table 120F.
Correction: Reheat and maintain at >135F.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Observed food in prep unit above 41F: potato filling 43-44F, carnitas 45F.
Correction: Repair or adjust unit to maintain food at <41F.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed in need of cleaning: shelves in walk in freezer, racks in walk in cooler.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Light Bulbs Protective Shielding
Observation: Missing light shield on fixture over dishwasher area.
Correction: Shield or protect all overhead lights.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Observed in need of cleaning: ceiling is dusty - especially around vents, floor under fryers.
Correction: Clean facilties regularly.
|
02/23/2015 | Routine | |
The dish machine has been repaired (1900 corrected). Chlorine level is now >50 ppm
No violation noted during this evaluation. | 11/10/2014 | Follow-up | |
Note: After tilapia has thawed, packages must be opened to allow air circulation. Move taco cheese to refrigeration or use time control.
Excellent facility sanitation. Good glove use.
Call for follow-up when dishmachine is fixed.
- Critical: Equipment and Utensils - Hot Water and Chemical Sanitizing* (corrected on site)
Observation: Observed dish machine is not sanitizing properly (sanitizer l ine was disconected). Machine is not pulling sanitizer properly.
Correction: Called for service. Hand sanitize until repaired.
|
11/07/2014 | Risk Factor | |
| No violation noted during this evaluation. | 07/29/2014 | Follow-up | |
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Observed the foods on the cold table/cook line low boy refrigeration unit exceeded 41 degrees
Correction: the low boy ambient air temperature is 48.6 degrees.
|
07/25/2014 | Risk Factor | |
- Food Storage - Clean and Dry Location
Observation: Observed boxes of foods on the walk-in refrigerator's freezer.
Correction: Store foods at least 6" off of flooring.
- Equipment - Good Repair and Proper Adjustment
Observation: Observed split refrigeration door gaskets to the 2 door reach-in low boy refrigeration unit.
Correction: Replace the gaskets.
- Equipment - Non-Food Contact Surfaces and Utensils
Observation: Observed mold on the interior metal baffle of the kitchen's bulk ice machine.
Correction: Clean the mold from the baffle/protect the ice from possible contamination when doing so.
- Hand Drying Provision (corrected on site)
Observation: Observed the lack of paper towels at the kitchen handsink.
Correction: Supply paper towels at the handsink.
- Critical: Toxics - Common Name/working Containers of Toxics*
Observation: Observed spray bottles in the kitchen with green/yellow liquids that have no identification labeling (above the 2 compartment sink/dishwashing station).
Correction: Supply an identification labeling on all toxic items.
|
03/18/2014 | Routine | |
No critical violations noted.
No violation noted during this evaluation. | 10/31/2013 | Risk Factor | |
No critical violations. Permit issued
- Thawing (corrected on site)
Observation: Observed tubs of raw beef out at room temperature on shelving in the kitchen.
Correction: Thaw foods underneath cold running water 70 degrees or below, in the refrigeration unit, or microwave oven.
- Equipment - Good Repair and Proper Adjustment
Observation: Observed a torn walk-in refrigerator gasket.
Correction: Replace the gasket.
- Kitchenware and Tableware
Observation: Observed clean utensils at the bar/kitchen with food contact surface upward.
Correction: Invert the utensils, handles upward.
- Handwashing Signage/Handwashing Facilities
Observation: Observed the lack of a handwashing sign at the bar handsink.
Correction: Supply a sign.
|
03/22/2013 | Routine | |
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: Observed knives/cleavers on the wall mounted rack are soiled with dried encrusted food debris.
Correction: Wash, rinse, sanitize utensils prior to storage.
|
01/24/2013 | Risk Factor | |
Restaurant representatives - add corrected or new information about Original Mexican Restaurant, 6406 Horsepen Road, Richmond, VA 23226 »