Hot water provided in all hand washing facilities. As per the PIC, hot water heater was replaced yesterday. Facility has hot and cold running water.
- Sanitizing Solutions, Testing Devices (repeated violation)
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Critical: Water Capacity* (repeated violation)
Observation: The water heater / boiler serving the food service establishment is no longer operable. As per the PIC the new replacement hot water heater has already been delivered but needs to be connected.
Correction: As per the PIC, the new heater will be connected and operating next day. Follow up scheduled.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (repeated violation)
Observation: The handwash station at the kitchen is being used for purposes other than washing hands in that handwashing sink observed being used for dumping food/drinks.
Correction: The handwash facility identified above is to be used for washing hands only.
|
01/14/2016 | Follow-up | |
- 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 test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Critical: Water Capacity*
Observation: The water heater / boiler serving the food service establishment is no longer operable. As per the PIC the new replacement hot water heater has already been delivered but needs to be connected.
Correction: As per the PIC, the new heater will be connected and operating next day. Follow up scheduled.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose
Observation: The handwash station at the kitchen is being used for purposes other than washing hands in that handwashing sink observed being used for dumping food/drinks.
Correction: The handwash facility identified above is to be used for washing hands only.
|
01/12/2016 | Routine | |
Note:
Water dripping in walk in refrigerator and from ice machine. Repair and maintain equipment in good repair to avoid standing water, conducive to harborage condition of pest.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils*
Observation: Ice machine observed with heavy mildew buildup. Said ice used for consumption.
Correction: Clean and sanitize the ice machine. Discard said ice.
- Handwashing - Using a Handwashing Lavatory
Observation: Hand washing facility observed without running hot water.
Correction: Handwashing facilities must have hot and cold running water.
- Handwashing - Using a Handwashing Lavatory
Observation: The handwashing facility located at the tortilla prep area 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 pitcher preventing its use.
|
07/29/2015 | Risk Factor | |
- Critical: Food - Safe and Unadulterated* (corrected on site)
Observation: One bottle of whiskey observed adulterated with one fruit fly in the bar.
Correction: Operator voluntarily discarded said whiskey. Ensure food is safe and unadulterated.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils*
Observation: Cutting boards observed worn out in kitchen.
Correction: Clean and sanitize these surfaces for food contact. Operator instructed to replace or sand and bleach it.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Floor in kitchen next to the ice machine and in dry food storage area observed with standing water.
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.
|
03/11/2015 | Routine | |
Case ID # 36539
A complaint was received on 9/2/14 stating that the complainant became sick a month ago (on 7/29/14), after eating at Don Pablo's. The complainant had taco lunch special with beef. The manager on duty was aware of the complaint. The manager provided record that showed 647 individual orders of Taco-beef crispy and 298 individual orders of Taco-beef soft was sold between 7/16/14 to 8/12/14. No other complaint was received. As per the manager no employee had called out sick during that period. During the inspection Taco-beef and sour cream registered at adequate temperature.
The complainant did not visit the doctor.
Complaint was not found and addressed.
No violation noted during this evaluation. | 09/09/2014 | Complaint | |
- Critical: Handwashing Lavatory*
Observation: One of the the handwashing facility in the kitchen observed without running water.
Correction: Operator instructed to repair and maintain said handwashing facility in good working condition.
- Plumbing System Maintained in Good Repair
Observation: Plumbing in poor repair in that condensation water dripping on floor in walk in refrigerator and on floor in kitchen next to ice machine.
Correction: Repair and maintain all plumbing components and fixtures.
|
09/09/2014 | Routine | |
No violations observed.
All potentially hazardous food tested st adequate temperature. Dishwashers functioning adequately. Facility in excellent condition.
No violation noted during this evaluation. | 04/23/2014 | Risk Factor | |
Dishwasher observed working adequately. All previously cited violations has been corrected. No violations observed.
Notes - HACCP review was conducted. Updates and changes were provided. Reheating temperature to hot hold must be monitored and recorded.
No violation noted during this evaluation. | 11/08/2013 | Follow-up | |
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: The food-contact surfaces of the following equipment were not observed sanitized: plates as the dishwasher was not sanitizing adequately. Operator voluntarily set up three compartment sink to wash, rinse and sanitize until the dishwasher is repaired.
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: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: Cutting boards observed dirty with deep stained cut marks.
Correction: Operator voluntarily replaced said cutting boards.
|
10/31/2013 | Routine | |
Observed ROP and cooling of Charra beans
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: In-use utensils improperly stored between use. (tongs at grill)
Correction: Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 135°F. PLEASE REVIEW TONG PROCEDURES. CORRECTION INITIATED.
- Plumbing System Maintained in Good Repair
Observation: 3 BASIN SINK FAUCET BROKEN (1OF2).
Service handsinks need hot water adjusted.
Correction: Repair and maintain all plumbing components and fixtures.
Adjust handsink hot water to reach 100F.
|
02/13/2013 | Routine | |
ACR# 27413
Facility lost power 2/12/2013 for ~45 minutes. As power flickered back on HVAC unit started smoking. Fire Dept responded. Gas turned OFF and facility was closed for night ~ 7pm
Discussed with Manager HVAC being serviced 2/13 (1 of 6 is shut down for repairs) and facility is opening for business as usual 2/13.
Routine inspection was done in conjunction. All COLD (and hot hold/cooking) holding equipment is working. Dishwasher repair technician is on-site for power surge repair. Facility is using 3 basin sinks until repaired.
No violation noted during this evaluation. | 02/13/2013 | Complaint | |
Restaurant representatives - add corrected or new information about Don Pablo's, 46280 Potomac Run Plaza, Sterling, VA 20164 »