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1: 0070 (1-14) & (16)) Employees were observed not properly sanitizing cleaned multiuse equipment and utensils. Cleaning food contact equipment in the food preparation sink.
Corrective Actions: Ensure employees are properly sanitizing cleaned equipment and utensils before they are reused, through routine monitoring of solution temperature and exposure time for hot water sanitizing, and chemical concentration, pH, temperature, and exposure time for chemical sanitizing.
1: 0070 (1-14) & (16)) Employees are not aware of or are not practicing proper methods to rapidly cool potentially hazardous food (PHF).
Corrective Actions: Ensure employees are using proper methods to rapidly cool time/temperature control for safety (TCS) foods that are not held hot or are not held under time control, through daily oversight of the employees' routine monitoring of food temperatures during cooling.
2: 55 There is no person in charge with a valid Food Protection Manager Certification from an accreditied agency recognized by the Conference for Food Protection.
Corrective Actions: At least one employee with suprvisory and management responsibility and authority to direct and control food preparation and service shall be a certified food protection manager. This person shall show their proficiency of required information by passing a test that is part of an accredited program.
3: 0080 (A) (C) Employees and conditional employees are not aware of the reporting procedures concerning information about their health as they relate to the symptoms caused by illness, infection, or other source that is associated with an acute gastrointestinal illness or a lesion.
Corrective Actions: The person in charge (PIC) must inform employees and conditional employees of their responsibility to report in accordance with law, to the PIC, information about their health and activities as they relate to diseases transmissible through food.
10: 3045 A sign or poster that notifies food employees to wash their hands is not provided at the female toilet room used by food employees
Corrective Actions: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
10: 3030 No disposable towels were provided a the hand washing lavatory in the warewashing and food preparation area.
Corrective Actions: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing.
15: 470 Raw animal food (beef) stored over ready-to-eat (cooked beef) food in the walk in refrigerator.
Corrective Actions: Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
16: 1900 The food-contact surfaces of the following equipment were not observed sanitized: equipment cleaned in the food preparation sink.
Corrective Actions: After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use.
20: 800 Observed pork cooked yesterday in the refrigerator at 48°F not being adequately cooled to prevent the growth of harmful bacteria.
Corrective Actions: Cooked time/temperature control for safety food shall be cooled: (1) Within 2 hours from 57ºC (135ºF) to 21ºC (70ºF); and (2) Within a total of 6 hours from 57ºC (135ºF) to 5ºC (41ºF) or less. Safe cooling requires removing heat from food quickly enough to prevent microbial growth. Excessive time for cooling of time/temperature control for safety foods has been consistently identified as one of the leading contributing factors to foodborne illness. During slow cooling, time/temperature control for safety foods are subject to growth of a variety of pathogenic microorganisms. A longer time near ideal bacterial incubation temperatures, 21ºC - 52ºC (70ºF - 125ºF), is to be avoided. If the food is not cooled in accordance with this Code requirement, pathogens may grow to sufficient numbers to cause foodborne illness. CORRECTED: The food (pork) was voluntarily discarded by the person in charge.
23: 830 The prepared ready-to-eat (RTE) refried beans in the refrigeration unit is not properly dated for disposition.
Corrective Actions: Discard the food at this time. Ensure all prepared RTE time/temperature control for safety (TCS) food is date marked if the food is to be held for more than 24 hours. The food shall be served, sold or discarded within 7 calendar days with the day of prepartion counted as day 1. 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. CORRECTED: The refried beans were voluntarily discarded by the person in charge.
39: 650 Salad bar food not protected from contamination. It is not covered and not protected by salad bar food guards/sneeze guards.
Corrective Actions: Protect food on display by the use of packaging; counter, service line, or salad bar food guards; display cases; or other effective means to prevent contamination.
39: 610 Food (bags of onions an plastic bags of tortillas stored on the floor and less than 6 inches off the floor.
Corrective Actions: Food shall be protected from contamination by storing the food: (1) In a clean, dry location; (2) Where it is not exposed to splash, dust, or other contamination; and (3) At least 6 inches above the floor.
47: 1060 The nonfood contact surface of the wooden shelving in the back area is not designed or constructed to be easily cleanable.
Corrective Actions: Non-food contact surfaces shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
47: 1150 The nonfood contact surface of the cardboard covering walk in cooler shelving is not designed or constructed to be easily cleanable.
Corrective Actions: Remove all cardboard material from the walk-in cooler shelves. Maintain nonfood-contact surfaces of equipment clean.
49: 1800 The nonfood-contact surfaces of the following equipment (freezers, coolers, refrigerators doors) were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris:
Corrective Actions: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
53: 3240 The warewashing area handwashing sink is not clean and/or maintained.
Corrective Actions: Maintain handwashing sinks in sanitary and operable condition.
55: 3300 Mop/service sink block, the facility is storing unnecessary items to the operation or maintenance of the establishment in front of the mop/service sink.
Corrective Actions: Remove unnecessary items, including equipment which is no longer in use, from the premises to allow for regular and effective cleaning and to prevent harborage conditions.
55: 3180 The toilet doors and floor are not cleaned as often as necessary to keep them clean.
Corrective Actions: Clean floors, walls, and ceilings as often as necessary to keep them clean.
56: 3200 Grease from the exhaust hood system at the cook line was observed dripping onto food contact surfaces below.
Corrective Actions: Clean intake and exhaust air ducts and change filters so they are not a source of contamination by dust, dirt and other materials.
1. All alleged violations and corrections were discussed with Person in Charge (PIC)
2. The following documents were discussed and provided to the Person in Charge
• Virginia Department of Health recognized Certified Food Protection Manager (CFPM) Certification Accredited Programs Information.
• FDA Food Code Form 1-B Conditional Employee or Food Employee Reporting Agreement for the development and implementation of an employee health policy.
| Description | Temperature | State of Food |
| Green salsa - Upright - Reach in cooler - Front | 36 °F | Cold Holding |
| Raw beef - walk in cooler | 38 °F | Cold Holding |
| Pork - stove | 156 °F | Cooking |
| Beef - barbacoa - Steam table | 155 °F | Hot Holding |
| Potatoes - stove | 189 °F | Cooking |
| Chicken tacos - Under the heat lamp - front | 150 °F | Hot Holding |
| Tripa - Tripe - Steam table | 162 °F | Hot Holding |
| Beef #2 - Cooked yesterday walk in cooler | 38 °F | Cold Holding |
| Beef #1 - Cooked yesterday walk in cooler | 40 °F | Cold Holding |
| Pork - cooked yesterday -Upright - Reach in cooler - Front | 48 °F | Cooling |
| Diced tomatoes - walk in cooler | 38 °F | Cold Holding |
| Tripa - tripe - Cooked yesterday walk in cooler | 38 °F | Cold Holding |
| Pork - Steam table | 159 °F | Hot Holding |
| Sliced tomatoes - prep cooler - cooking line | 37 °F | Cold Holding |
| Raw chicken - delivery | 30 °F | Cold Holding |
| Rice - rice cooker | 199 °F | Hot Holding |
| Beef - stove | 195 °F | Cooking |
| Cabbage and carrots mix - salad bar - front | 38 °F | Cold Holding |
| Chicken - cooked yesterday - walk in cooler | 38 °F | Cold Holding |
| Shredded lettuces - prep cooler - cooking line | 40 °F | Cold Holding |
| Pork - Under the heat lamp - front | 145 °F | Hot Holding |
| Description | Temperature |
| Walk in cooler | 38 °F |
| Upright - Reach in cooler - back | 36 °F |
| Upright - Reach in cooler - Front | 36 °F |
| Prep cooler - cooking line | 38 °F |
| Upright - Reach in freezer - back | -7 °F |