- Critical: Person in Charge - Assignment of Responsibility*
Observation: The person in charge was not available at the time of inspection.
Correction: The permit holder shall designate a person in charge who is authorized to monitor and manage all food establishment operations and who is authorized to take actions to ensure that the Regulations' objectives are fulfilled.
- Critical: Demonstration of Knowledge*
Observation: The number of violations observed during this inspection visit, both critical and non-critical, indicates a lack of food safety knowledge related to the operation of a food facility.
Correction: The person-in-charge of a food operation must be capable of demonstrating a knowledge of foodborne disease prevention.
- Utensils - In-Use - Between-Use Storage
Observation: An in-use ice scoop was observed stored on a visibly unclean surface and a bowl was observed used for scooping dry rice from a large plastic container.
Correction: In use scoops may be stored in the product with the handle having no contact with the product. Utensils without a handle are not to be used as a food scoop.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: This establishment is not practicing date marking of ready-to-eat potentially hazardous foods.
Correction: Ready-to-eat potentially hazardous foods must be date marked to clearly indicate the date by which the food must be consumed, sold, or discarded.
- Equipment - Good Repair and Proper Adjustment
Observation: A refrigerated make unit was observed in a non-operational status.
Correction: All equipment in a food establishment must be operational or it must be removed from the premises.
- Warewashing Equipment, Cleaning Frequency
Observation: A plastic dish wash tray was observed with a heavy layer of black embedded soil build-up on the entire surface.
Correction: Ware wash equipment shall be cleaned throughout the day and at a frequency to prevent recontamination of equipment and utensils. If the item cannot be properly cleaned it must be replaced.
- Toilet Room Receptacle Covered
Observation: The waste receptacle in the women's room of this establishment was observed without a lid.
Correction: Lidded waste receptacles must be provided in women's restrooms.
- Handwashing Signage/Handwashing Facilities
Observation: No hand wash signage was observed in either of the restrooms in this facility.
Correction: All hand wash sinks used by employees in a food establishment must be provided with hand wash signs.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The area between the back of the two door reach-in refrigerator and the 3 bay sink was observed in a very unclean and cluttered condition. The 3 bay sinks were not immediately accessible due to extent of clutter.
Correction: The physical facilities shall be cleaned as often as necessary to keep them clean.
- Mops - Drying Mops
Observation: Mops not hung up to air dry.
Correction: Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
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10/26/2015 | Routine | |
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation*
Observation: Raw foods of animal origin stored over ready-to-eat (RTE) food 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.
- Critical: Food Contact with Equipment and Utensils*
Observation: Food in contact with equipment or utensils that have not been cleaned or sanitized as required.
Correction: Mix drink containers and juices containers can not be stored in the ice bins used for serving ice in drinks. Remove all containers and clean and sanitize ice bins used for serving ice. Educate staff not to store these containers in the ice in the future.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Food cold holding at improper temperatures in the bar cooler with milk, the Turbo Air prep table, the Continental prep table, and the walk-in
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
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07/23/2014 | Risk Factor | |
Review cooling with a cooking staff.
Remove dented cans to a location that they will not be used and can be returned to the supplier.
- Critical: Cooling* (corrected on site)
Observation: Chicken fajita noted not being adequately cooled to prevent the growth of harmful bacteria.
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.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Food cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. Adjust equipment down slightly. Food observed at 42 and 43 degrees.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Facility noted in need of general 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.
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07/25/2013 | Routine | |
Restaurant representatives - add corrected or new information about Del Rio Mexican Restaurant, 356 Fairfax Pike, Stephens City, VA 22655 »