Plaza Azteca Jefferson, 12099 Jefferson Ave, Newport News, VA 23605 - Full Service Restaurant inspection findings and violations
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Inspection findings | Inspection date | Type |
|---|
permit issued
- Critical: Reheating for Hot Holding* (corrected on site)
Observation: The rice,seafood and mashed potatoes was not reheated to a sufficient temperature and time to eliminate pathogenic bacteria.
Correction: Rapidly reheat food for hot holding to 165°F or above within 2 hours.
- Critical: Cooling* (corrected on site) (repeated violation)
Observation: Ambient temperature or pre-chilled refried beans are not being adequately cooled to prevent the growth of harmful bacteria.
Correction: Cool potentially hazardous foods prepared from pre-chilled ingredients or ingredients at ambient temperature to 41°F or below within 4 hours. 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. Discard the beans.
|
10/27/2015 | Routine | |
Upon return found the following: Fly control was needed. Lots of flies were seen. There was a recent delivery and door was left open during the delivery
- Refuse, Recyclables, and Returnables - Outdoor Storage Surface (repeated violation)
Observation: The waste oil/grease container was stored outside on an absorbent ground surface.
Correction: All refuse containers are to be stored on a nonabsorbent surface.
|
09/05/2014 | Follow-up | |
Discussed the following with Eliel Cantarero, Mgr/PIC: Food Permit renewal fees are to be paid as exiting Food Permit has expired
- Critical: Cooling* (corrected on site)
Observation: Found beef stew and chicken stew inside the Walk-in cooler not being adequately cooled to prevent the growth of harmful bacteria.
Correction: 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. Relocate the beef stew and chicken stew to the Walk-in freezer to speed up the cooling down process.
- Cooling Methods
Observation: The methods used for cooling were not adequate.
Correction: Try cooling foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Using rapid chill 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 7. Any other method that can effectively accomplish cooling.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Found diced tomatoes and chicken wings stored inside the Make unit (located close to Walk-in cooler) at 65 F and 62 F respectively while ambient air temperature of the Make unit was 61 F
Correction: Found diced tomatoes and spinach salsa stored in the upper section of the Make unit (located close to the dishwashing area) at 48 F and 49 F respectively
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: Cooked foods/ ready-to eat TCS/PHFs that were being stored under refrigeration for more than 24 hours were not being Date Marked for disposition.
Correction: Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
- Cooling, Heating, and Holding Capacities
Observation: Most of the cooler units were not operating properly to ensure the cold holding of foods at internal temperatures of 41 F or lower.
Correction: Have all the cold holding units fixed and capable of cold holding foods at 41 F or lower.
- Good Repair and Calibration of Thermometers
Observation: Observed the food thermometer to be inaccurate and not calibrated to ensure accuracy
Correction: Replace or calibrate the food thermometer according to manufacturer's specification as necessary to ensure accuracy
- Refuse, Recyclables, and Returnables - Outdoor Storage Surface
Observation: The waste oil/grease container was stored outside on an absorbent ground surface.
Correction: All refuse containers are to be stored on a nonabsorbent surface.
- Handwashing Signage/Handwashing Facilities
Observation: Handwashing signages were not provided at hand sinks in washrooms to remind Foodhandlers to wash their hands.
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing sinks used by food employees.
|
09/02/2014 | Routine | |
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