Abbreviations: WIC - walk in cooler
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site)
Observation: Working containers of cleaning products are not properly labeled. Observed two spray bottles of cleaning products near the dish machine that were not labeled. Bottles were labeled during inspection.
Correction: Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
|
12/21/2015 | Risk Factor | |
Abbreviations: WIC - walk in cooler
No violation noted during this evaluation. | 06/22/2015 | Routine | |
Abbreviations: WIC - walk in cooler
No violation noted during this evaluation. | 12/08/2014 | Risk Factor | |
Abbreviations: WIC - walk in cooler
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Spanish Rice (98'F) and Refried Beans (105'F) were observed hot holding at improper temperatures in the steam table. Both food items were reheated to 165'F or above during the inspection.
Correction: Rapidly reheat the food to 165°F and maintain at 135°F or above through the hot holding period.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Sour Cream (52'F) was observed cold holding at improper temperatures in the vegetable cooler. Sour Cream was relocated to another cooler..
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Temperature - Food Temperature Measuring Devices - Provided
Observation: The Person in Charge could not produce an appropriate food temperature measuring device to verify cooking temperatures of thin foods such as meat patties or fish filets.
Correction: A temperature measuring device with a suitable small-diameter probe that is designed to measure the temperature of thin masses shall be provided and readily accessible to accurately measure the temperature in thin foods such as meat patties and fish filets.
- Equipment - Fixed Equipment, Spacing or Sealing
Observation: The dish machine staging tables are not sealed to adjoining equipment or walls.
Correction: Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The chest freezer was observed in a condition that prevents necessary maintenance and easy cleaning. There is a heavy build-up of ice inside of the unit.
Correction: Defrost the freezer to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The wall behind the dish machine was noted in need of cleaning. There appears to be an accumulation of mold behind the machine.
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.
|
06/10/2014 | Routine | |
Abbreviations: WIC - walk in cooler
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: The large white cutting board in the kitchen was observed soiled and stained. Cutting board was taken to the dish machine to be cleaned and sanitized.
Correction: Clean and sanitize these surfaces for food contact.
|
12/09/2013 | Risk Factor | |
Abbreviations: WIC - walk in cooler
- Critical: Person in Charge - Assignment of Responsibility* (corrected on site)
Observation: The person in charge was not available at the time of inspection. Person in charge arrived 15 minutes into the 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.
- Linens and Napkins - Use Limitation (corrected on site)
Observation: Linens in contact with food. Observed tortillas stored on linen inside a cooler on the cooks line. Person in charge discarded the linen.
Correction: Cease use of linens or napkins with food unless they are used to line a container for the service of foods. Linens and napkins must be replaced each time the container is refilled for a new customer.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Shredded cheese cold holding at improper temperatures. Observed shredded cheese with a temperature of 51'F in the vegetable cooler. Person in charge moved cheese to a different cooler. Vegetable cooler will only be used for vegetables..
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: Time as a Public Health Control* (corrected on site)
Observation: Pork mixture and salsa for which time rather than temperature is being used as a control was not labeled or otherwise marked with a 4 hour cook, serve or discard by time. Person in charge labeled food items.
Correction: Discard food that is not cooked and served or served if ready-to-eat within 4 hours from the point in time when the food is removed from temperature control. Clearly label or otherwise mark the food with a 4-hour cook-serve or serve by time.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent (corrected on site)
Observation: The nonfood contact surface of the towel is not corrosion resistant, nonabsorbent, and/or smooth. Observed at wet towel under a cutting board on the cook's line. Towel was removed.
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
- Temperature Measuring Devices (corrected on site)
Observation: There was no temperature measuring device located in the vegetable cooler and the True reach in cooler. Person in charge placed thermometers in the coolers.
Correction: Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
- Equipment - Good Repair and Proper Adjustment
Observation: The freezer near the cashier's area and the chest freezer in the kitchen were observed in a condition that prevents necessary maintenance and easy cleaning. Observed ice build-up on the interior of both units.
Correction: Defrost the freezes to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the inside of the fryer cabinet has accumulations of grime and debris.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The wall behind the dishmachine was noted in need of 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.
|
06/12/2013 | Routine | |
Restaurant representatives - add corrected or new information about El Asador Restaurant, 100 Olde Greenwich Drive, Fredericksburg, VA 22408 »