Casa Tequila Bar & Grille, 1020-N East Main Street, Purcellville, VA 20132 - Full Service Restaurant inspection findings and violations

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Business Info

Restaurant: Casa Tequila Bar & Grille
Address: 1020-N East Main Street, Purcellville, VA 20132
Type: Full Service Restaurant
Total inspections: 5
Last inspection: 01/06/2016
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Inspection findings

Inspection date

Type
Maintain the corrected items as corrected. Reviewed one and two step cooling, reheat for hot hold, employee health policy and time as a public health control.
  • Critical: Eating, Drinking, or Using Tobacco* (corrected on site) (repeated violation)
    Observation: Open drink containers.
    Correction: Instruct staff to drink only from closed containers such as a cup with a lid and straw.
01/06/2016Follow-up
Correct the above prior to the follow-up. Maintain the corrected items as corrected.
  • Critical: Eating, Drinking, or Using Tobacco* (corrected on site) (repeated violation)
    Observation: Open drink containers.
    Correction: Instruct staff to drink only from closed containers such as a cup with a lid and straw.
  • Critical: Hands - Preventing Contamination from Hands* (corrected on site)
    Observation: Bare hand contact with ready to eat food.
    Correction: Instruct staff to use gloves, tongs, spatulas, deli paper or other suitable utensil to contact ready to eat food.
  • Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site) (repeated violation)
    Observation: Cooked meat stored below raw animal food.
    Correction: Store raw animal food below ready to eat food.
  • Critical: Cooling* (corrected on site) (repeated violation)
    Observation: Inadequate cooling - food cooked yesterday measured at 66°F.
    Correction: Cool potentially hazardous foods from 135°F to 70°F within 2 hours and from 70°F to 41°F within four more hours.
  • Critical: Food - Potentially Hazardous Food - Cold Holding*
    Observation: Salsa cold holding at improper temperatures.
    Correction: Cold hold potentially hazardous food at 41°F or below.
  • Handwashing - Using a Handwashing Lavatory (corrected on site)
    Observation: The hand sink in the front of the kitchen is blocked by food storage containers and an item is stored in the sink.
    Correction: Remove the items blocking the sink and maintain access at all times.
  • Handwashing Cleanser - Availability (corrected on site)
    Observation: No soap is available at the rear hand sink
    Correction: Provide hand soap at each hand sink at all times.
  • Hand Drying Provision (corrected on site)
    Observation: No paper towels available at the rear hand sink.
    Correction: Provide paper towels at each hand sink at all times.
12/30/2015Routine
No active 2 step cooling or hot foods prepared on 07/22 observed. Discussed cooling and cooling methods with PIC. Maintain the corrected items as corrected.
  • Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (repeated violation)
    Observation: Chicken above steak, chorizo above pork.
    Correction: Store steak (145°F) above chicken (165°F), store chorizo (155°F) below pork (145°F).
  • Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site) (repeated violation)
    Observation: Sauce hot holding at improper temperatures.
    Correction: Hot hold potentially hazardous food at 135°F or above.
07/23/2015Follow-up
Correct the remaining items today, maintain the corrected items as corrected.
  • Critical: Hands - When to Wash* (corrected on site)
    Observation: Employees observed failing to wash their hands after touching their face.
    Correction: Review correct handwashing intervals with staff.
  • Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
    Observation: Employee drinking from improper container.
    Correction: Instruct staff to drink from closed containers such as a cup with a lid and straw.
  • Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation*
    Observation: Raw animal food stored above ready to eat food. Ground beef stored above beef.
    Correction: Store raw animal food below raw animal food. Store beef above ground beef.
  • Critical: Food Contact with Equipment and Utensils* (corrected on site)
    Observation: Employee observed wiping gloves after handling raw chicken.
    Correction: Instruct staff to remove soiled gloves, wash their hands and don clean gloves.
  • Critical: Cooling*
    Observation: Improper cooling.
    Correction: Cool hot foods from 135°F to 70°F within 2 hours and from 70°F to 41°F within four more hours.
  • Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
    Observation: Some foods hot holding at improper temperatures.
    Correction: Hot hold potentially hazardous food at 135°F or above.
07/16/2015Routine
Bar ice machine drain line - correct or remove.
Shatterproof bulb at warmer -> install prior to use.
Dish machines need sanitize alarms - on order - Install when available.
Floor drains -> some in poor repair, others not screwed in - 90 days.
Reviewed Health Department expectations and provided employee health flowchart with PIC.
Discusses preparation of menu items on comment letter.
Facility not as shown on plans sandwich unit #5 is a steam table with overshelf.
Approved for permit. Wash, rinse and sanitize all food contact surfaces prior to starting food operations.
No violation noted during this evaluation.		04/23/2015Pre-Opening

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