Received a complaint on 6/25/2015 that a customer found a bug in their to go box order. I conducted a routine inspection of the facility and observed many flies throughout the kitchen during my inspection. Instructed the owner that he must use approved methods to prevent insects from entering. I did observe the back door being propped open during my inspection. Must keep outer openings closed to prevent insects from entering the establishment. Owner stated that a pest control company comes every two weeks, however, he was not able to produce invoices. See routine inspection report for further findings.
No violation noted during this evaluation. | 07/09/2015 | Complaint | |
Owner has not had his well water tested for E.Coli. Must have water tested to insure it is safe for cooking, washing dishes, and/or serving.
- Critical: Demonstration of Knowledge* (repeated violation)
Observation: The person in charge failed to explain the responsibility, rights, and authorities assigned by this Regulation to the (a) food employee, (b) person in charge, and (c) regulatory authority.
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.
- Critical: Employee Health* (corrected on site) (repeated violation)
Observation: Employees or applicants are not aware of the reporting procedures concerning information about their health and activities as they relate to diseases that are transmissible through food, including the date of onset of jaundice or of an illness due to Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virus or Norovirus
Correction: Have the license holder require employees or applicants report to the person in charge any information about their health and activities if they are diagnosed with or had a past illness from Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virus or Norovirus. I discussed the requirements and left handouts in Spanish so he could go over these requirements with the employees.
- Critical: Hands - When to Wash* (corrected on site)
Observation: A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils or after engaging in any activity which may have contaminated his/her hands.
Correction: Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
- Critical: Discharges from the Eyes, Nose, and Mouth*
Observation: Employees are sweating profusely because it is very hot in the kitchen.
Correction: Keep the kitchen cooler to prevent employees from sweating profusely and possibly contaminating food and food contact surfaces.
- Cooling Methods (repeated violation)
Observation: The methods used for cooling were not adequate.
Correction: Cool foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Using rapid chill cooling equipment 4. Stirring the food in a container placed in an ice water bath 5. Using containers that facilitate heat transfer 6. Adding ice as an ingredient 7. Any other method that can effectively accomplish cooling.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Pupusa mixture and several foods in the True reach-in cooler (that was moved to the small room) are at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria. Correct immediately.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site) (repeated violation)
Observation: The food-contact surfaces of the following equipment were not observed sanitized: dishes after washing in 3-vat sink.
Correction: After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use.
- Physical Facilities in Good Repair
Observation: Floor across from the kitchen entrance where the reach-in cooler used to be is not smooth and cleanable. Floor in the small room is missing several tiles. Wall next to the prep table has a large hole in it.
Correction: Must repair the floors and wall to be smooth and easily cleanable. Correct by 8-9-2015.
- Critical: Pests-Controlling Pests*
Observation: Adequate methods are not being used to control pests: observed many flies throughout the kitchen.
Correction: The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by using methods such as trapping devices or other methods as required.
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07/09/2015 | Routine | |
Chlorine concentration in 3-vat sink measured at 100 ppm.
- Cooling Methods (corrected on site) (repeated violation)
Observation: The methods used for cooling rice and beef were not adequate.
Correction: Cool foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Using rapid chill cooling equipment 4. Stirring the food in a container placed in an ice water bath 5. Using containers that facilitate heat transfer 6. Adding ice as an ingredient 7. Any other method that can effectively accomplish cooling.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Pupusa mixtures with rice, cheese and meat were at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Physical Facilities in Good Repair (repeated violation)
Observation: Wall covering under the exhaust hood (behind cooking equipment) is no longer smooth and easily cleanable.
Correction: Repair or replace the wall covering so it is smooth and easily cleanable. Correct by 5/7/2015.
- Physical Facilities in Good Repair (repeated violation)
Observation: Floor underneath the reach-in True cooler and floor and wall in the dry storage room are not smooth and easily cleanable.
Correction: Repair or replace the floors and walls in these areas to be smooth and easily cleanable. Correct by 5/7/2015.
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04/15/2015 | Follow-up | |
- Critical: Demonstration of Knowledge*
Observation: The person in charge failed to explain the responsibility, rights, and authorities assigned by this Regulation to the (a) food employee, (b) person in charge, and (c) regulatory authority.
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.
- Critical: Employee Health* (corrected on site)
Observation: Employees or applicants are not aware of the reporting procedures concerning information about their health and activities as they relate to diseases that are transmissible through food, including the date of onset of jaundice or of an illness due to Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virus or Norovirus.
Correction: Have the license holder require employees or applicants report to the person in charge any information about their health and activities if they are diagnosed with or had a past illness from Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virus or Norovirus.
- Critical: Cooling*
Observation: Chicken tamales noted not being adequately cooled to prevent the growth of harmful bacteria. Tamales had been cooked at 7:00 am and the internal temperature was 45°F at 2:00 pm.
Correction: Cool potentially hazardous foods from 135°F to 70°F within 2 hours and within a total of 6 hours from 135°F to 41°F. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses.
- Cooling Methods
Observation: The methods used for cooling the chicken tamales were not adequate.
Correction: Cool foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Using rapid chill cooling equipment 4. Stirring the food in a container placed in an ice water bath 5. Using containers that facilitate heat transfer 6. Adding ice as an ingredient 7. Any other method that can effectively accomplish cooling. Do not wrap the tamales in foil until they have cooled completely.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Pupusa mixes (with rice, cheese and meat) were at improper temperatures
Correction: Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness* (corrected on site)
Observation: Chlorine sanitizing solution used was not at an acceptable concentration.
Correction: Adjust the chlorine sanitizing solution to a level of at least 50 parts per million when the pH is at 8 or less and the water temperature is 75°F.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: The food-contact surfaces of the following equipment were not observed sanitized: food storage containers.
Correction: After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use.
- Toilet Rooms, Convenience and Accessibility (corrected on site)
Observation: Toilet was not accessible to employees during all hours of operation: observed employees using a portajohn outside the back of the facility instead of the bathrooms in the dining room.
Correction: Toilet must be conveniently located and accessible to employee during all hours of operation to encourage employee use of appropriate facilities for disposing of human wastes as needed followed by the washing of hands.
- Physical Facilities in Good Repair
Observation: Floor underneath the reach-in True cooler and floor and wall in the dry storage room are not smooth and easily cleanable.
Correction: Repair or replace the floors and walls in these areas to be smooth and easily cleanable. Correct by 5/7/2015.
- Physical Facilities in Good Repair
Observation: Wall covering under the exhaust hood (behind cooking equipment) is no longer smooth and easily cleanable.
Correction: Repair or replace the wall covering so it is smooth and easily cleanable. Correct by 5/7/2015.
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04/06/2015 | Routine | |
| No violation noted during this evaluation. | 04/03/2015 | Other | |
| No violation noted during this evaluation. | 04/02/2015 | Complaint | |
Received a complaint that there was no running water in the bathrooms and employees were using porta johns out back and not washing their hands.
Everything is operational today (toilets and sinks). There is running water throughout the facility. Spoke with the owner who said that yesterday their toilets weren't working so they closed the bathrooms temporarily while they fixed the toilets.
Informed the owner that they must insure the toilets and hand sinks are always operational.
No violation noted during this evaluation. | 04/04/2014 | Complaint | |
- Critical: Demonstration of Knowledge* (repeated violation)
Observation: The person in charge does not have sufficient food safety knowledge.
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.
- Critical: Cooling* (corrected on site)
Observation: Chicken tamales noted not being adequately cooled to prevent the growth of harmful bacteria. The tamales are tightly wrapped in foil right after cooking and then placed in the walk-in cooler.
Correction: Cool potentially hazardous foods from 135°F to 70°F within 2 hours and within a total of 6 hours from 135°F to 41°F. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses. Tamales were voluntarily discarded.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Foods in the reach-in Victory and in the prep cooler were at improper temperatures
Correction: Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The Victory cooler and the prep cooler are not maintaining cold holding of foods at 41°F or less.
Correction: Repair the refrigeration units to be capable of maintaining cold holding of foods at 41°F or less. (Correct by 7/9/2013)
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07/02/2013 | Other | |
Observed proper dishwashing and proper glove use.
Owner sent in the application and fee for the Health Department Permit renewal.
Above alleged violations must be corrected immediately.
Recommend operator takes a food safety certification course.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Foods in the all of the refrigeration units were at improper temperatures
Correction: Discard the potentially hazardous foods and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The reach-in Victory cooler, the walk-in freezer, the walk-in cooler and the prep cooler are not maintaining foods at 41 degrees F or below.
Correction: Repair or replace the refrigeration equipment. Refrigeration equipment must be capable of maintaining cold holding of potentially hazardous foods at 41 degrees F or below.
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06/25/2013 | Follow-up | |
- Critical: Demonstration of Knowledge* (repeated violation)
Observation: The person in charge failed to state the required temperatures and holding times for the following conditions of potentially hazardous food: (1) Refrigerated storage, (2) Hot holding, (3) Cooling, and (4) Reheating.
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. Recommend taking a food safety course.
- Critical: Hands - Preventing Contamination from Hands* (corrected on site) (repeated violation)
Observation: Employees observed handling ready-to-eat (RTE) food (cooked pupusas) with their bare hands.
Correction: Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Foods in the reach-in Victory cooler (pupusa mixtures, cheese, eggs, coleslaw) and in the prep cooler (diced tomatoes) are at improper temperatures.
Correction: Must maintain cold holding of potentially hazardous foods at 41 degrees F or below.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The reach-in Victory cooler and the prep cooler are not maintaining foods at 41 degrees F or below.
Correction: Repair the refirgeration units and insure they are capable of maintaining storage of potentially hazardous foods at 41 degrees F or below.
- Permits
Observation: Establishment operating without a valid permit.
Correction: The Health Department Permit has expired. Must submit application with $40 fee by 6/22/2013.
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06/14/2013 | Follow-up | |
-3670- Permit is expired. Must submit application and fee for new Health Department Permit. Submit by 6-22-13.
Correct all above alleged violations by 6-14-13 unless otherwise indicated. Will conduct a follow-up inspection on this date.
- 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) Refrigerated storage, (2) Hot holding, (3) Cooling, and (4) Reheating.
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. Recommend taking a food safety course.
- Critical: Hands - Preventing Contamination from Hands*
Observation: Employees observed handling ready-to-eat (RTE) food (cooked pupusas) with their bare hands.
Correction: Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (repeated violation)
Observation: Raw foods of animal origin stored over ready-to-eat (RTE) foods in the refrigeration unit.
Correction: Separate raw foods of animal origin during storage, preparation, holding, and display from raw RTE food including foods such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
- Cooling Methods
Observation: The methods used for cooling refried beans and rice were not adequate.
Correction: Cool foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Using rapid chill cooling equipment 4. Stirring the food in a container placed in an ice water bath 5. Using containers that facilitate heat transfer 6. Adding ice as an ingredient 7. Any other method that can effectively accomplish cooling.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Shrimp, beef, and other foods in the reach-in Victory cooler are at improper temperatures. Beef in the white hotpoint cooler, pork in the alk-in cooler and tomatoes and refirend beans in the prep cooler are at improper temperatures.
Correction: Discard the foods and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria. PIC voluntarily discarded the foods.
- Equipment - Good Repair and Proper Adjustment
Observation: None of the refrigeration units is maintaining foods at 41 degrees F or below.
Correction: Repair the refirgeration units and insure they are capable of maintaining storage of potentially hazardous foods at 41 degrees F or below.
- Critical: Equipment and Utensils - Before Use After Cleaning* (repeated violation)
Observation: The food-contact surfaces of the following equipment were not observed sanitized: two large bowls.
Correction: After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use.
- Critical: Handwashing Lavatory*
Observation: There is no handwash lavatory in the back room, preventing routine handwashing by food workers. Food preparation is being conducted in the back storage room (slicing vegetables) and there is no handwashing sink in this area.
Correction: If food preparation is going to be conducted in this room you must install an additional handwash lavatory in this room to allow convenient use by food workers. Prior to installing additional plumbing fixtures the permit holder must apply and gain approval through the necessary regulatory agencies.
- Critical: Toxics - Medicines - Restriction and Storage* (corrected on site)
Observation: Medicine (pepto bismol) are located on food prep table.
Correction: Locate medicines to prevent contamination of food, equipment, utensils, linens, and single-service and single-use articles
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06/12/2013 | Routine | |
Restaurant representatives - add corrected or new information about Cerrito's Food, 43137 John Mosby Hwy, Chantilly, VA 20152 »