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1: 2-103.11 The Person in Charge is not ensuring that employees are:
-using proper methods to rapidly cool time/temperature control for safety (TCS) foods that are not held hot or are not for consumption within 4 hours, through daily oversight of the employees' routine monitoring of food temperatures during cooling AND
-properly maintaining the temperatures of TCS foods during cold holding through daily oversight of the employees' routine monitoring of food temperatures.
Corrective Actions: The PIC shall ensure that employees are using proper methods to rapidly cool time/temperature control for safety (TCS) foods that are not held hot or are not for consumption within 4 hours, through daily oversight of the employees' routine monitoring of food temperatures during cooling.
The PIC shall ensure that employees are properly maintaining the temperatures of TCS foods during cold holding through daily oversight of the employees' routine monitoring of food temperatures.
15: 3-302.11 (A 3-8) Unwrapped or uncovered raw beef and slaw stored in the sliding glass door reach-in cooler.
Corrective Actions: Protect food from cross contamination by storing food in packages, covered containers, or wrappings. The items were discarded due improper cold holding temperatures.
16: 4-501.114 Chlorine sanitizing solution used at the 3-compartment sink was measured at 0ppm, not at an acceptable concentration.
Corrective Actions: Adjust the chlorine sanitizing solution to a level of 50-100 parts per million (ppm). As a corrective action, the chlorine sanitizing solution at the 3-compartment sink was adjusted to 100ppm.
22: 3-501.16 (A) (2) The rice (50), slaw (53), diced tomatoes (50), milk (61), raw chicken (45-48), heavy cream (54), raw fish (54), cooked yucca (51), shredded chicken (52), steak (48), cut lettuce (51), and queso cheese (48) stored inside the sliding glass door reach-in cooler and the hot dogs (42-46) stored inside the main prep cooler cold holding at improper temperatures.
Corrective Actions: Discard the food and ensure that time/temperature control for safety (TCS) foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria. As a corrective action, the rice (50), slaw (53), diced tomatoes (50), milk (61), raw chicken (45-48), heavy cream (54), raw fish (54), cooked yucca (51), shredded chicken (52), steak (48), cut lettuce (51), and queso cheese (48) stored inside the sliding glass door reach-in cooler were discarded. The hot dogs (42-46) stored inside the main prep cooler were relocated from the top to the bottom of the main prep cooler, as they were stacked too high during storage.
23: 3-501.18 The prepared ready-to-eat (RTE) rice, slaw, diced tomatoes, cooked yucca, shredded chicken, cut lettuce, and queso cheese stored inside the sliding glass door reach-in cooler are not labeled with a "consume by/disposition" date.
Corrective Actions: Discard the food at this time. Ensure all prepared RTE (TCS) food is mark with the name and "consume by/disposition" date on the container 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, sold or discarded 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. As a corrective action, the food items were discarded.
33: 3-501.15 Shredded chicken was observed cooling on a rack, at room temperature in a metal container on top of a metal container of ice (rather than under refrigeration in a shallow metal container inside another container with an ice-water bath). In addition, cooked onions were observed cooling on a rack, at room temperature (rather than under refrigeration in a shallow metal container inside another container with an ice-water bath). The methods used for cooling were not adequate and food containers for cooling food are arranged so as not allow for maximum heat transfer.
Corrective Actions: Cool 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. As a corrective action, the pans of shredded chicken and cooked onions were relocated to a reach-in freezer to properly and rapidly cool.
38: 6-501.112 Dead roaches found on a control device located on the floor, underneath the hand washing sink located in the main baking area.
Corrective Actions: Remove dead insects and other pests from control devices and the premises at a frequency that prevents their accumulation, decomposition, or the attraction of pests. As a corrective action, the dead insects were discarded and the immediate area was cleaned.
47: 4-501.11 The sliding glass door reach-in cooler was observed in a state of disrepair and damaged, not properly cold holding TCS foods at or below 41°F.
Corrective Actions: Equipment shall be maintained in a state of repair and condition that meets the requirements, with refrigeration capable of maintaining cold holding temperatures of TCS foods at or below 41°F to inhibit the growth of harmful bacteria. Immediately discontinue use of the sliding glass door reach-in cooler and remove it from the premises or replace it with refrigeration capable of maintaining cold holding temperatures of TCS foods at or below 41°F.
49: 4-601.11 Observed accumulations of dust, dirt, food residue or other debris on the following non-food-contact surfaces: inside reach-in refrigerators and freezers, storage shelves inside the walk-in cooler, large baking equipment, and several storage shelves throughout the facility.
Corrective Actions: Maintain non-food-contact surfaces of equipment clean. Develop a cleaning schedule for long-term compliance.
55: 6-501.12 Floors, walls, and ceilings throughout the facility noted in need of cleaning.
Corrective Actions: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner. Develop a cleaning schedule to achieve long-term compliance.
This visit was made to conduct a routine inspection. The following was noted and discussed with the Person in Charge (PIC):
-the PIC ensure that employees are using proper methods to rapidly cool time/temperature control for safety (TCS) foods AND properly maintaining the temperatures of TCS foods during cold holding through routine monitoring of food temperatures
-maintain the chlorine sanitizing solution to a level of 50-100ppm
-ensure that TCS foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria
-ensure all prepared ready-to-eat (RTE) TCS food is mark with the name and "consume by/disposition" date on the container
-use proper/approved methods to cool TCS foods from 135°F to 70°F within 2 hours and from 135°F to 41°F within a total of 6 hours
-immediately discontinue use of the sliding glass door reach-in cooler and remove it from the premises or replace it with refrigeration capable of maintaining cold holding
temperatures of TCS foods at or below 41°F
-guidance documents sent via email in English and Spanish (employee health, proper cooling methods, etc.)
Recommendations:
-remove the sliding glass door reach-in cooler from the premises and replace it with refrigeration capable of maintaining cold holding temperatures of TCS foods at or
below 41°F to achieve long-term compliance and avoid civil penalties
-develop a cleaning schedule to maintain equipment and physical facilities (floors, walls, and ceilings) clean to achieve long-term compliance and avoid civil penalties
-frequently train food employees on proper methods for cooling TCS foods
-frequently train food employees on date marking requirements, policies, and procedures for RTE, TCS foods
-create temperature logs to frequently monitor and record TCS food temperatures throughout the day to ensure proper cooking, reheating, cooling, hot holding, and cold holding temperatures are being maintained
The following warning civil penalties were issued during the time of the inspection:
Improper cold holding time/temperature control for safety (TCS) foods is a repeat violation of Title 11, Chapter 2 of the Alexandia, VA Code of Ordinances and Section 3-501.16(A)(2) of the FDA Food Code. This violation was also cited during routine inspections conducted on January 27, 2022 and June 13, 2022.
---A warning penalty ticket [F 23-04042] has been issued for this repeat priority violation.
Failure to dispose of ready-to-eat (RTE), time/temperature control for safety (TCS) foods that require date marking under Section 3-501.17 of the FDA Food Code, but do not bear a date or day on the container is a repeat violation of Title 11, Chapter 2 of the Alexandia, VA Code of Ordinances and Section 3-501.18(A)(2) of the FDA Food Code. This violation was also cited during a routine inspection conducted on June 13, 2022.
---A warning penalty ticket [F 23-04043] has been issued for this repeat priority violation.
Improper cooling methods for time/temperature control for safety (TCS) foods is a repeat violation of Title 11, Chapter 2 of the Alexandia, VA Code of Ordinances and Section 3-501.15(A-B) of the FDA Food Code. This violation was also cited during routine inspections conducted on January 27, 2022 and June 13, 2022.
---A warning penalty ticket [F 23-04044] has been issued for this repeat priority foundation violation.
Failure to maintain equipment in good repair is a repeat violation of Title 11, Chapter 2 of the Alexandia, VA Code of Ordinances and Section 4-501.11(A) of the FDA Food Code. This violation was also cited during routine inspections conducted on January 27, 2022 and June 13, 2022.
---A warning penalty ticket [F 23-04045] has been issued for this repeat violation.
A FOLLOW-UP INSPECTION WILL BE CONDUCTED IN APPROXIMATELY 10 DAYS TO ASSESS COMPLIANCE.
Additional repeat violations within a twelve-month period will incur increased penalties.
*Repeat violations/observations are/will be subject to increased civil penalty.
| Description | Temperature | State of Food |
| raw beef (41, 42), raw chicken (40, 42), cooked beef (42), butter (42) [walk-in cooler] | 42 °F | Cold Holding |
| diced tomatoes (40), beef (43), cheese (42) [main prep cooler] | 43 °F | Cold Holding |
| cream filling (40), Horchata (39) [left pastry display cooler] | 40 °F | Cold Holding |
| dairy filling (33), milk (35), heavy cream (37) [3-door reach-in cooler] | 37 °F | Cold Holding |
| shredded chicken (78-81, 64-68), cooked onions (85-94, 50-56) | 50 °F | Cooling |
| rice (50), slaw (53), diced tomatoes (50), milk (61), raw chicken (45-48), heavy cream (54), raw fish (54), cooked yucca (51), shredded chicken (52), steak (48), cut lettuce (51), queso cheese (48) [sliding glass door reach-in cooler] | 54 °F | Cold Holding |
| hot dogs (42-46) [main prep cooler] | 46 °F | Cold Holding |
| Saltinas (155), Atole de elote (157) | 155 °F | Hot Holding |
| Machine Name | Sanitization Method | Thermo Label | PPM | Sanitizer Name | Sanitizer Type | Temperature |
| 3-compartment sink | chemical | 0 | bleach | chlorine | ||
| 3-compartment sink (after adjustment of chlorine concentration) | chemical | 100 | bleach | chlorine |
| Description | Temperature |
| left pastry display cooler | 37 °F |
| right pastry display cooler | 39 °F |
| 3-door reach-in cooler | 35 °F |
| sliding glass door reach-in cooler | 49 °F |
| walk-in cooler (41, 39-after manually adjusting the temperature] | 39 °F |
| main prep cooler | 37 °F |