- Critical: Demonstration of Knowledge*
Observation: The person in charge failed to state the required temperatures and holding times for the following conditions of potentially hazardous food: (1) Cooling, and (2) Reheating. (3. Cook temperatures of raw beef, chicken.
Correction: Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention, Hazardous Analysis Critical Control Point principles and Regulation requirements. The PIC should be prepared to recognize conditions that may contribute to foodborne illness. The PIC must also recognize conditions that fail to comply with Regulation requirements and be authorized to take the appropriate preventive and corrective actions to ensure that the Regulations' objectives are fulfilled. Please send copy of registration for approved food safety class to the Montgomery Health Department within 10 days.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Different types of raw animal foods stored in such a manner that may cause cross contamination.
Correction: Separate types of raw animal foods from each other such as beef, fish, lamb pork, and poultry during storage, preparation, holding, and display by the following: (a) Using separate equipment for each type. (b) Arranging each type of food in equipment so that cross contamination of one type with another is prevented. (c) Preparing each type of food at different times or in separate areas.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: The prepared ready-to-eat (RTE) sour cream, salsa, in the refrigeration unit is not properly dated 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.
- Handwashing - Using a Handwashing Lavatory (corrected on site)
Observation: The handwashing facility located at the is blocked, preventing access by employees for easy handwashing.
Correction: Access to the handwashing facility identified above is to be available during all hours of operation. Remove the various items preventing its use.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Floors in the kitchen under the 3-compartment and cook line noted in need of cleaning.
Correction: 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. Correct within 30 days.
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03/31/2016 | Routine | |
| No violation noted during this evaluation. | 06/24/2015 | Follow-up | |
- Cloths - Wiping Cloths - Use Limitation (corrected on site)
Observation: Wiping cloths improperly stored between use.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: White sauce, sour cream, salsa, cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Temperature - Food Temperature Measuring Devices - Provided
Observation: The person in charge could not provide a food temperature measuring device.
Correction: Obtain at least one food temperature measuring device so employees can properly monitor the temperature of food items in the establishment.
- Sanitizing Solutions, Testing Devices
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a chlorine test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
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05/08/2015 | Routine | |
Ice will be used to supplement cold hold display bar. Montgomery Health Department must received annual permit fee prior to receiving a permit. Sample employee health policy received by the person in charge.
No violation noted during this evaluation. | 04/28/2015 | Pre-Opening | |
- Hole observed in the floor under the prep table cooler.
-Caulking around the floor wall junctures needs to be smooth.
-Splash guards need to be installed next to handsink.
-3-compartment sink faucet must be operational.
-Soap dispenser removed
-Clean drywall dust from the lines
-Insert the icebin drainwaste and secured with a quick tie.
-Paint all bare wood surfaces.
No violation noted during this evaluation. | 04/14/2015 | Pre-Opening | |
- Need written proposal for transporting food items from pearisburg El compo verde
- Drywall in drink preparation area must be finished.
-Sink sprayer to be repaired.
-Board under grease trap to be replaced.
-Seal exposed boards.
-Install shelf for pots and pans.
-3 compartment sink, ice bin, must be indirect plumbed or have an air gap.
-Install light in drink preparation area.
No violation noted during this evaluation. | 04/02/2015 | Pre-Opening | |
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