Bar Restaurant Sabor Latino, 10908 Courthouse Road 103, Fredericksburg, VA 22408 - Full Service Restaurant inspection findings and violations

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Business Info

Restaurant: Bar Restaurant Sabor Latino
Address: 10908 Courthouse Road 103, Fredericksburg, VA 22408
Type: Full Service Restaurant
Phone: 540 842-7369
Total inspections: 7
Last inspection: 09/14/2015
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Inspection findings

Inspection date

Type
Provided the PIC with several handouts regarding employee health policy and proper hand washing procedures.
Abbreviations: PIC- person in charge, WIC- walk in cooler, WIF- walk in freezer, RIC- reach in cooler, RIF- reach in freezer, ST- surface temperature, IT- internal temperature, PPM- parts per million
  • Critical: Hands and Arms Cleaning Procedure* (corrected on site)
    Observation: Observed employee scrub their hands with soap for approximately 6 seconds. Discussed proper handwashing procedures with the PIC.
    Correction: Ensure all food employees clean their hands and exposed portions of their arms with a cleaning compound in a lavatory by vigorously rubbing together the surfaces of their lathered hands and warms for at least 20 seconds and thoroughly rinsing with clean water.
  • Hands - Where to Wash (corrected on site)
    Observation: A food employee was observed cleaning their hands in a food preparation sink or a sink used for utensil washing. Discussed proper handwashing procedures with the PIC.
    Correction: Instruct food employees to clean their hands in a handwashing lavatory. Food employees may not clean their hands in a sink used for food preparation or utensil washing.
  • 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. Observed raw chicken stored over raw steak and raw hamburger in the 2-door reach in cooler. Discussed proper food storage with the PIC.
    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.
  • Equipment and Utensils, Air-Drying Required
    Observation: Observed several stacks of cups and plates, on the prep counter by the ice machine, were stacked while wet after cleaning and chemical sanitization.
    Correction: Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
  • Kitchenware and Tableware (corrected on site)
    Observation: Observed single-service plates stacked so that the food- or lip-contact surfaces were not protected from contamination. PIC stacked the single-service plates correctly during the inspection.
    Correction: Handle, display, or dispense single-service and single-use articles so the food- or lip-contact surface are protected from contamination.
  • Outer Openings - Protected
    Observation: Outer opening of the food establishment is not protected against entry of insects and rodents. Observed four small holes in the back door of the facility.
    Correction: Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
  • Critical: Toxics - Storage of Toxic Containers* (corrected on site)
    Observation: Observed a chemical spray bottle of bleach stored on the cleaned/drying side of the 3-compartment sink. PIC stored the chemical spray bottle correctly during the inspection.
    Correction: Containers of chemicals must be located in an area that is not above food, equipment, utensils, linens or single service items.
09/14/2015Routine
Inspection conducted prior to opening of new facility in a recently remodeled space.
No food preparation observed during today's inspection.
Foods have not been brought in and stored in facility prior to today's inspection. Ensure temperature control for safety foods are able to hold at 41'F and below in the refrigeration units.
Facility is within substantial compliance with the Virginia Department of Health Food Regulations, therefore permit is issued.
No violation noted during this evaluation.		06/12/2015Routine
No violation noted during this evaluation.04/08/2015Other
Plan Review
No violation noted during this evaluation.		04/06/2015Other
Site visit requested by owner to answer questions. All equipment has been removed. Plumbing still intact.
Spoke to person in charge about the following:
1- Deliveries will be made 2x per week.
2- Person in charge will need to submit an employee health policy. Sample was left with the person in charge.
3- Bleach will be used as a sanitizer at a concentration of 50 ppm.
4- A thin probe thermometer will be used for taking temperatures of food.
5- Kitchen walls are FRP and painted drywall. Ceiling tiles in food preparation areas are smooth and cleanable.
6- An area for air-drying equipment is needed.
No violation noted during this evaluation.		04/03/2015Other
Plan Review
No violation noted during this evaluation.		03/31/2015Other
Begin Plan Review
No violation noted during this evaluation.		03/17/2015Other

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