Richmond City Health District
400 E Cary St, Richmond, VA 23219 | Visit Official Website

El Tucan Mexican Restaurant

4013 West Broad St Richmond, VA 23230
Status: Permitted

Full Service Restaurant | Routine

December 16, 2019
Score & Grade: Grade:
Observations & Corrective Actions

02: 0055 Observed no food employee to be a certified food protection manager.
Corrective Actions: At least one food employee with management duties over food shall be a certified food protection manager.

03: 0070 (15) Observed no verifiable manner in which food employees report information about their health as it relates to diseases transmissible via food.
Corrective Actions: Provide verifiable manner to employees of reportable health conditions. EHS provided Form 1-B to PIC.

16: 1890 Observed sanitizer in 3-compartment sink at 0 ppm chlorine when in-use.
Corrective Actions: Chlorine shall be maintained between 50-200 ppm when used as a sanitzing agent for utensil/equipment. PIC corrected chlorine to 100 ppm by adding more sanitizer.

23: 0830 Observed homemade beef soup, carnitas, and homemade chicken mix not bearing any date mark to indicate prep/discard date.
Corrective Actions: TCS, Time/Temp. controlled food items shall be marked with prep and/or discard date. PIC labeled food items with dates during inspection.

28: 3340 Observed toxic chemicals being stored with cooking equipment and food ingredients below prep line.
Corrective Actions: Toxic chemicals shall be stored away from equipment/food ingredients. PIC removed chemicals during inspection.

35: 0790 Observed raw beef thawing on a shelf in the kitchen out in the open.
Corrective Actions: Food shall be safely thawed under submerged running water or by refrigeration at <41F. PIC placed raw beef in refrigerator.

40: 0240 Observed two males food employees not wearing any type of effective hair restraint when working directly over food prep line.
Corrective Actions: Employees shall were effective hair restraints at all times when working directly with food.

47: 1040 Observed open-grain wood slab being used as a means to chop raw chicken in the back of the restaurant.
Corrective Actions: Open-gain wood boards shall not be used as a food-contact surface.

55: 3290 Observed large amounts of maintenance tools accumulated in a disorderly manner throughout back of kitchen.
Corrective Actions: If excessive amounts of tools are necessary, they shall be stored in an organized and orderly manner.

55: 3300 Observed heavy amounts of boxes, clothes, furniture, bags, papers, and plastics being stored in back of kitchen.
Corrective Actions: The premise shall be free of unnecessary items that aren't essential/being used in the restaurant.

55: 2790 Observed kitchen floor not smooth and easily cleanable.
Corrective Actions: Floors, walls, and ceilings shall be smooth and easily cleanable.

Additional Comments

No comments

Food Temperatures
Description Temperature State of Food
Cold Prep Line- Shredded Cheese 41 °F Cold Holding
Cola Fridge- Raw Chicken 40 °F Cold Holding
Steam Well- Rice 163 °F Hot Holding
Cold Square Units- Milk 40 °F Cold Holding
Cold Square Units- Chorizo 38 °F Cold Holding
Cold Prep Line- Cut Tomatoes 38 °F Cold Holding
Cola Fridge- Chorizo 40 °F Cold Holding
Steam Well- Refried Beans 158 °F Hot Holding
Steam Well- Ground Beef 173 °F Hot Holding
Grill- Steak 172 °F Cooking
No records found
Warewashing Temperatures
Machine Name Sanitization Method Thermo Label PPM Sanitizer Name Sanitizer Type Temperature
3-Compartment Sink Chemical 100 Chlorine
No records found
Equipment Temperatures
Description Temperature
No records found
Observations
Demonstration of Knowledge
IN
01 Person in charge present, demonstrates knowledge, and performs duties.
Compliant
Observations
OUT
02 Certified Food Protection Manager
Violation
Observations
Employee Health (0 points)
OUT
03 Management awareness, policy present.
COS Violation
Observations
IN
04 Proper use of reporting, restriction & exclusion.
Compliant
Observations
IN
05 Procedures for responding to vomiting and diarrheal events
Compliant
Observations
Good Hygienic Practices
IN
06 Proper eating, tasting, drinking, or tobacco use.
Compliant
Observations
IN
07 No discharge from eyes, nose, and mouth.
Compliant
Observations
Preventing Contamination by Hands
IN
08 Hands clean & properly washed.
Compliant
Observations
IN
09 No bare hand contact with RTE foods or approved alternate method properly followed.
Compliant
Observations
IN
10 Adequate handwashing facilities supplied & accessible.
Compliant
Observations
Approved Source
IN
11 Food obtained from approved source.
Compliant
Observations
NO
12 Food received at proper temperature.
Compliant
Observations
IN
13 Food in good condition, safe, & unadulterated.
Compliant
Observations
NA
14 Required records available: shellstock tags, parasite destruction.
Compliant
Observations
Protection from Contamination
IN
15 Food separated & protected.
Compliant
Observations
OUT
16 Food-contact surfaces: cleaned & sanitized.
COS Violation
Observations
IN
17 Proper disposition of returned, previously served, reconditioned, & unsafe food.
Compliant
Observations
TCS Food Time/Temperature
IN
18 Proper cooking time & temperatures.
Compliant
Observations
NO
19 Proper reheating procedures for hot holding.
Compliant
Observations
NO
20 Proper cooling time & temperatures.
Compliant
Observations
IN
21 Proper hot holding temperatures.
Compliant
Observations
IN
22 Proper cold holding temperatures.
Compliant
Observations
OUT
23 Proper date marking & disposition.
COS Violation
Observations
NA
24 Time as a public health control: procedures & record.
Compliant
Observations
Consumer Advisory
NA
25 Consumer advisory provided for raw or undercooked foods.
Compliant
Observations
Highly Susceptible Populations.
NA
26 Pasteurized foods used, prohibited foods not offered.
Compliant
Observations
Chemical
NA
27 Food additives: approved & properly used.
Compliant
Observations
OUT
28 Toxic substances properly identified, stored & used.
COS Violation
Observations
Conformance with Approved Procedures.
NA
29 Compliance with variance, specialized process, & HACCP plan.
Compliant
Observations
Food Temperature Control (0 points)
OUT
35 Approved thawing methods used.
Violation
Observations
Prevention of Food Contamination (0 points)
OUT
40 Personal cleanliness.
Violation
Observations
Utensils, Equipment and Vending (0 points)
OUT
47 Food & non-food contact surfaces cleanable, properly designed, constructed & used.
Violation
Observations
Physical Facilities (0 points)
OUT
55 Physical facilities intalled, maintained & clean.
Violation
Observations
OUT
55 Physical facilities intalled, maintained & clean.
Violation
Observations
OUT
55 Physical facilities intalled, maintained & clean.
Violation
Observations
Clean Air Act Compliance
IN
99 Clean Air Act Compliance
Compliant