EHS observed kitchen clean and organized and managers knowledgeable in food safety. When possible, violations observed were quickly corrected during the inspection - Thank you. Refer to the corrective actions statements above for additional information about correcting and preventing violations observed.
Review safe food storage and COOLING METHODS with employees. Managers need to actively control safe cooling by implementing cooling logs, and by verifying employees abide by proper procedures.
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site)
Observation: Raw shell eggs were observed stored above cilantro and other ready to eat foods in the one door prep refrigerator.
Correction: Store raw shell eggs away from or below ready to eat foods and garnishes. Eggs moved. Efforts to prevent cross contamination through proper food storage were commendable in all other refrigeration units.
- Wiping Cloths/Use Limitation/Wet Towel Storage (corrected on site) (repeated violation)
Observation: Wet wiping cloths used for wiping counters and other equipment surfaces were observed stored on the counter.
Correction: Wet wiping cloths are to be used for wiping counters and other equipment surfaces and are to be held in a chemical sanitizer solution at the appropriate concentration between uses. Do not store sanitizer buckets on the floor.
- Critical: PHF(TCS) Cooled from 135°F to 41°F within 6 Hours Total (corrected on site)
Observation: Four large, stacked, and covered metal pans of refried beans cooled overnight were observed at temperatures ranging from 48 F to 55 F.
Correction: Refried beans were discarded. EHS reviewed proper cooling requirements and methods with CFM. CFM plans to re-train employees in cooling requirements and methods. Refer to cooling methods listed below for additional information.
- Cooling Methods
Observation: The following methods used for cooling were not adequate to facilitate proper cooling: large quantities of refried beans in tightly covered metal containers stacked in walk-in refrigerator.
Correction: Cooling hot foods shall be accomplished as follows: 1) placing the food in shallow pans
- Ventilation Hood System / Drip Prevention
Observation: Observed the hood system above the cookline missing a suitable drip collection pan. Drippings have the potential to soil cooking equipment, and were observed on the wall behind the cookline.
Correction: Obtain and install a proper drip collection pan.
- Can Opener / Good Repair / Sharp (corrected on site)
Observation: The can opener blade is dull and soiled.
Correction: Cutting or piercing parts of can openers shall be kept sharp to minimize the creation of metal fragments that can contaminate food when the container is opened. Maintain can openers clean. Can opener removed and cleaned.
- Cutting Boards / Resurface / Discard
Observation: Several cutting boards are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
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08/13/2015 | Routine | |
- Critical: Handwashing / When to wash hands (corrected on site)
Observation: Observed the dishwasher handling dirty dishes and also clean dishes without first washing hands and placing on clean gloves before touching the clean dishes. 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 that could contaminate the hands.
Correction: The manager was alerted. The manager spoke with the foodworker to remind him to wash hands and then place on clean gloves after handling dirty dishes and before touching the clean dishes. ALL food employees shall wash their hands OFTEN especially after handling trash, using the restroom, handling raw meats, handling soiled equipment and utensils, BEFORE putting on clean gloves, etc. Proper handwashing frequencies will aid in the reduction of foodborne illness.
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site)
Observation: Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food as follows:Observed raw shell eggs holding over fresh cilantro in the one door prep cooler (unit #5)
Correction: Manager rearranged cilantro and eggs to prevent cross contamination during inspection. Food shall be protected from cross contamination by separating raw animal foods like poultry, beef, pork, seafood, and eggs during holding from ALL other foods such as cooked foods, ready-to-eat foods, washed produce, etc.
- Critical: Equipment / Food-Contact / Visibly Clean (corrected on site)
Observation: The following equipment/utensils were observed soiled to sight and touch: Observed spoons and a half-pan in dry storage with dried food debris on the food contact surfaces.
Correction: Manager removed the above identified utensils and relocated to the dirty dish table. Equipment food-contact surfaces and utensils shall be clean to the sight and touch. A surface that is soiled cannot be effectively sanitized.
- Handwashing Sink / Used for Hand Wash Only (corrected on site) (repeated violation)
Observation: Observed the handsink at the bar being used to store cleaners, a cloth and metal scrubbers.
Correction: Manager cleared the handsink during today's visit. Handsinks are to be used only for washing hands to encourage proper hand washing and to prevent contamination of cleaned hands.
- Critical: Sanitizers, 21 CFR Criteria for Food Contact
Observation: The concentration of the chlorine solution was measured at 200 ppm in the chemical sanitizing dishmachine. This concentration exceeds the approved limits for use with food-contact surfaces of equipment and utensils in a foodservice establishment.
Correction: Manager discontinued the use of the dishmachine and called for service. Do not use the dishmachine until repair is complete and dishmachine will dispense chlorine concentration at between 50ppm-100ppm. Verify concentration using the appropriate test kit.
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05/15/2015 | Risk Factor | |
This is a risk factor investigation in conjunction to foodborne illness investigation.
**Please provide cooling log taken on cooked beans for three cooling events by January 6, 2015.
**Please provide vacuum sealing machine specification if facility is considering performing reduced oxygen packaging. Please note just as El Paso location on Commerce St, reduced oxygen packaging regulations must be followed if packaged food is not used within 2 days.
**Please purchase ice paddles and send invoice. When cooling large pot of cooked ground meat, prepped salsa, and beans, please immerse in ice bath, use ice paddle and monitor cooling process so food is cooled from 135F to 70F in 2hours and to 41F in 4 additional hours. Food must reach 41F and below within 6 hours of cooling. Please review written cooling documentation provided.
*Please complete Employee Health Policy for new employees and retrain staff on Employee Health Policy.
*Retrain employees on datemarking. Used by date is calculated by adding 6 since date made is considered Day 1 (i.e 12/1-12/7).
*Please do not use dented cans. Pull it out and send back if observed at receipt. If can is dented while stocking, open right away and put in the refrigerator to be used. Do not put dented cans on shelves.
*Do not eat in the kitchen.
EHS observed good practices:
-clean kitchen
-glove usage
-FIFO
-new commercial cooler.
- Critical: Package Integrity & No Dented Cans/ Specifications for Receiving (corrected on site)
Observation: The following food item(s) from damaged packaging were found offered for sale or service: tomatoes.
Correction: Food packages such as canned goods shall be in good condition and protect the integrity of the contents so that the food is not exposed to adulteration or potential contaminants. Return all dented and damaged canned goods to your food supplier for a credit. Cans were pulled out.
- Critical: PHF(TCS) Cooled from 135°F to 41°F within 6 Hours Total (corrected on site)
Observation: The following cooked potentially hazardous foods are not being adequately cooled from 135°F to 70°F within 2 hours and to 41°F within a total of 6 hour: cooked beans in loosely tied bags (45F, 45F) in walk-in cooler.
Correction: Potentially hazardous foods shall be cooled from 135°F to 70°F within 2 hours and to 41°F within a total of 6 hours to prevent the growth of harmful bacteria. Discarded. Manager is requested to provide cooling log for cooked beans and EHS provided additional training and written material on cooling methods.
- Critical: Sanitize/Chemical/Manual & Mechanical/Concentration & Exposure Time (corrected on site)
Observation: Chemical sanitizer immersion time was not adequate for sanitizing solution: Employee was not performing sanitizing step while washing dishes at 3-vat.
Correction: Chemical sanitization (manual or mechanical operations) including the application of sanitizing chemicals by immersion, manual swabbing, brushing, or pressure spraying methods using a solution by providing: 1) an exposure time of at least 10 seconds for a chlorine solution, 2) an exposure time of at least 7 seconds for a chlorine solution of 50mg/L that has a pH of 10 or less and a water temperature of 100°F or a pH of 8 or less and a water temperature of 75°F, 3) an exposure time of at least 30 seconds for other chemical sanitizing solutions, or 4) an exposure time used in relationship with a combination of temperature, concentration, and pH that when evaluated for efficacy yields sanitization. 3-vat was setup to use and EHS also reminded to sanitize prep surfaces every 4hours and have sanitizing bucket available to be used.
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12/23/2014 | Risk Factor | |
Today’s inspection was to conduct a risk factor assessment. Thank you for accompanying me through the inspection as your participation allows me to clarify information and identify areas where your processes may need further attention or assessment.
**Please review cooling methods with your employees. When product is thick (such as cooked beans), fill 2-3" thick and keep the lid open to facilitate cooling. Monitor cooling temperature to confirm product can be cooled within 6hrs. If not, perform additional actions such as cooling in ice bath and stirring.
**Fax and provide a copy of maintenance invoice for quat dispenser by November 10, 2014. Dish machine is sanitizing correctly.
*Do not drink from open containers while working in kitchen.
*Do not keep foods at room temperature.
*Use your bar handsink for hand washing only. Don't store anything in it.
It has been a pleasure to serve you today. If you have any questions or concerns, please free to call 703-246-2444. Thank you.
- Critical: PHF(TCS) Cooled from 135°F to 41°F within 6 Hours Total (corrected on site)
Observation: The following cooked potentially hazardous foods are not being adequately cooled from 135°F to 70°F within 2 hours and to 41°F within a total of 6 hour: cooked beans cooling for 20 hours in the walk-in cooler observed at 50, 49, 50°F. Cooked ground beef cooling for 20 hours in the walk-in cooler observed at 45F
Correction: Potentially hazardous foods shall be cooled from 135°F to 70°F within 2 hours and to 41°F within a total of 6 hours to prevent the growth of harmful bacteria. All were discarded. Written instruction provided.
- Critical: Quaternary Ammonium Compound Sanitizer Solution Concentration per Use Directions
Observation: When tested, the quaternary ammonium compound-based sanitizing solution was observed to be at a concentration less than what is required for effective sanitization of food-contact surfaces of equipment and utensils. Observed the sanitizing solution in the 3-vat with a concentration of 50 ppm total quaternary ammonium compound.
Correction: The quaternary ammonium sanitizer used in this facility shall have a minimum concentration of at least 200 ppm OR a concentration between 150-400ppm based on the manufacturer's use directions and using the appropriate test kit. Maintenance requested.
- Critical: Common Name on Working Containers of Toxics (Cleaners, Sanitizers) (corrected on site)
Observation: Working containers of poisonous and toxic materials are not properly labeled with a common name: 2 spray cleaning bottles.
Correction: Label all working containers of poisonous and toxic materials, including cleaners and sanitizers, with a common name to prevent the dangerous misuse of these materials. Labeled
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10/27/2014 | Risk Factor | |
This is follow-up inspection for trash complaint on June 23, 2014. EHS observed dumpsters were properly closed and refuse area was clean.
Manager has increase frequency of pickup for each dumpster
No violation noted during this evaluation. | 07/11/2014 | Follow-up | |
This is a complaint investigation. Complainant observed overflowing trash bins and was concerned for odor and pest activity due to trash overflow.
EHS observed recycle bin was overflowing. During the inspection, facility cleaned up the area, broke down the recycle boxes and closed both waste and recycle bins. Facility has following trash pick up schedule:
Waste on Monday, Wednesday and Saturday
Recycle on Tuesday and Friday.
*Please train employees:
-to break down the recycle
-keep both bin lids tightly closed to prevent pest activity and control odor
-to keep the trash area clean.
*If trash overflow occurs consistently, please increase trash pickup frequency
**EHS will perform a follow-up on or about July 11, 2014.
- Refuse / Cover Receptacles / Outdoors / Tight-Fitting Lids (corrected on site) (repeated violation)
Observation: Outside refuse container was uncovered. Both waste and recycle bins were left open.
Correction: Receptacles and waste handling units for refuse, recyclables, and returnables shall be kept covered with tight fitting lids or doors if kept outside the food establishment. Waste bin was closed by recycle bin was unabled to be closed due to overflowing. They broke down the recycle bin and also moved excess to waste bin and was able to closed the bin cover.
- Refuse / Area / Clean (corrected on site) (repeated violation)
Observation: Trash and litter were observed adjacent to the refuse container outside the facility. Observed grease around grease barrel and some trash around the trash bins. Observed odor from the bins.
Correction: A storage area and enclosure for refuse, recyclables, and returnables shall be maintained free of unnecessary items and kept clean. Employees swept the area. They will also hose it down with bleach in the afternoon.
- Refuse / Outdoor Containers /Capacity (corrected on site)
Observation: The quantity of refuse exceeded the storage capacity of the exterior storage enclosure. Recycle bin is overflowing.
Correction: An outside storage area and enclosure and receptacles shall be of sufficient capacity to hold refuse, recyclables, and returnables that accumulate.
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06/23/2014 | Complaint | |
Today’s inspection was to conduct a routine inspection. Thank you for accompanying me through the inspection as your participation allows me to clarify information and identify areas where your processes may need further attention or assessment.
Consumer advisory: steak
Due to repeated violations, provided additional training to entire kitchen staff and written material on:
-how, when and where to wash hands
-when to wash hands-proper glove use
-hand sink maintenance
*Please keep hand sinks fully stocked with paper, soap, sign and do not put anything in them.
*Please wash your hands at the hand sinks only and use soap and dry hands fully.
*Please change your gloves after handling raw meats and wash your hands before putting on new gloves.
*Please avoid repeated violations.
It has been a pleasure to serve you today. If you have any questions or concerns, please free to call 703-246-2444. Thank you.
- Handwashing / Where to Wash (corrected on site)
Observation: A food employee was observed cleaning their hands in 3-vat sink.
Correction: ALL food employees shall wash their hands in ONLY a designated handsink. Provided handwashing training to entire kitchen staff since business was not busy due to early hours.
- Wiping Cloths/Use Limitation/Wet Towel Storage
Observation: Wet wiping cloths used for wiping counters and other equipment surfaces were observed stored on the counter.
Correction: Wet wiping cloths are to be used for wiping counters and other equipment surfaces and are to be held in a chemical sanitizer solution at the appropriate concentration between uses.
- Thawing / Approved Methods (corrected on site)
Observation: Observed the following food thawing using an improper method: raw beef.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be thawed using one of the following methods: 1) under refrigeration that maintains the food temperature at 41°F or less, 2) completely submerged under running water at a water temperature of 70°F or below with a sufficient velocity to agitate and float off loose particles of food as long as held for period of time at a temperature of 41°F or less, or 3) as part of a cooking process if the food is cooked as specified by Law or thawed in a microwave oven and immediately transferred to a conventional cooking process. Moved to walk-in cooler.
- Sanitizer Test Kit Required
Observation: There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a QUATERNARY AMMONIA test kit.
- Equipment & Utensils / Air-Drying or Adequate Draining Required
Observation: Containers were found stacked while wet after cleaning and chemical sanitization.
Correction: After cleaning and sanitizing, equipment and utensils shall be air-dried or used after adequate draining before contact with food.
- Handwashing Sink / Used for Hand Wash Only (corrected on site) (repeated violation)
Observation: Observed the handsink at the kitchen being used to hold scrubbers and handsink at the bar being used to hold cleaning chemicals.
Correction: Handsinks are to be used only for washing hands to encourage proper hand washing and to prevent contamination of cleaned hands.
- Refuse / Cover Receptacles / Outdoors / Tight-Fitting Lids (corrected on site) (repeated violation)
Observation: Outside refuse container was uncovered.
Correction: Receptacles and waste handling units for refuse, recyclables, and returnables shall be kept covered with tight fitting lids or doors if kept outside the food establishment. Closed.
- Refuse / Area / Clean
Observation: Trash and litter were observed adjacent to the refuse container outside the facility.
Correction: A storage area and enclosure for refuse, recyclables, and returnables shall be maintained free of unnecessary items and kept clean.
- Floor / Wall / Ceiling / Cleanability (repeated violation)
Observation: Bathroom ceilings are absorbent
Correction: Bathroom ceilings should be smooth, nonabsorbent and easily cleanable.
- Hand Drying Provision / Individual, Disposable Towels (corrected on site) (repeated violation)
Observation: Observed that paper towels were not provided at each handwashing sink: bar and kitchen
Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing. Placed.
- Critical: Common Name on Working Containers of Toxics (Cleaners, Sanitizers) (corrected on site) (repeated violation)
Observation: Working containers of poisonous and toxic materials are not properly labeled with a common name: spray cleaning bottles.
Correction: Label all working containers of poisonous and toxic materials, including cleaners and sanitizers, with a common name to prevent the dangerous misuse of these materials.
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04/10/2014 | Routine | |
- Critical: Handwashing / When to wash hands (corrected on site)
Observation: Food employees failed to wash his or her hands before engaging in food preparation and before putting on gloves.
Correction: ALL food employees shall wash their hands OFTEN especially after handling trash, using the restroom, handling raw meats, handling soiled equipment and utensils, BEFORE putting on clean gloves, etc. Proper handwashing frequencies will aid in the reduction of foodborne illness.
- Critical: No Bare Hand Contact with RTE Foods (corrected on site)
Observation: A food employee was observed handling the following ready-to-eat food using their bare hands: shredded cheese.
Correction: Except when washing fruits and vegetables, food employees may not contact ready-to-eat foods using their bare hands. Employees shall use suitable utensils such as deli tissue, spatulas, tongs, or clean disposable gloves to handle all ready-to-eat foods. Discarded.
- Critical: Chlorine Sanitizer Solution Concentration based on pH and Water Temp
Observation: When tested, the chlorine-based sanitizing solution was observed to be at a concentration less than what is required for effective sanitization of food-contact surfaces of equipment and utensils. Observed the sanitizing solution in the dishmachine and wet wiping towel bucket with a concentration of 0 ppm total chlorine.
Correction: A chlorine-based sanitizing solution shall have a minimum concentration of at least 50 to100 ppm total chlorine when tested using the appropriate test kit. Wet wiping bucket was corrected. Maintenance is called for dish machine and 3-vat was set up.
- Handwashing Cleanser, Available at Handwashing Facilities (corrected on site)
Observation: Observed that hand soap was not provided at each handwashing sink: at bar and in kitchen.
Correction: Provide hand soap at each hand sink to allow employees to properly wash their hands.
- Hand Drying Provision / Individual, Disposable Towels (corrected on site) (repeated violation)
Observation: Observed that paper towels were not provided at each handwashing sink.
Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing.
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12/05/2013 | Risk Factor | |
- Critical: Responsibility of PIC to Require Food Employees to Report GI Symptoms or Cuts, Disease, Medical Condition or Exposure to PIC (corrected on site) (repeated violation)
Observation: Upon discussion with the person-in-charge, one or more of the elements of an effective employee health policy is either missing or incomplete. A complete employee health policy is required to be in place at the food establishment. At the time of this inspection, the Health Department provided and reviewed handouts and resource information in a red folder labeled "Employee Health Policy.
Correction: A complete employee health policy must have the following elements:
1) Employee training on foodborne illness, particularly symptoms of illness and prevention of the Big Five illnesses (see "What is Foodborne Illness" handout)
- Critical: PHF(TCS) Prepared from Ingredients at Room Temperature Cooled within 4 Hours (corrected on site)
Observation: The following food item prepared from ambient air temperature ingredients is not being adequately cooled to 41°F or less within 4 hours: sliced tomato (49F - 4.5hrs) - discarded
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be cooled within 4 hours from 41°F or less if prepared from ingredients at ambient air temperature (i.e. reconstituted foods and canned tuna).
- Critical: Hot Holding of Potentially Hazardous Food at 135°F or above (corrected on site)
Observation: The following food item(s) were found hot holding at improper temperatures using a calibrated food temperature measuring device: cooked peppers (72F) made yesterday - discarded
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be hot held at a temperature of 135°F or above unless the permit holder is using "time as public health control" as specified under 3-501.19.
- Critical: Food-Contact Surface Sanitized before Use after Cleaning
Observation: The food-contact surfaces of the following equipment were not observed sanitized: prep tables.
Correction: All utensils and food-contact surfaces of equipment shall be sanitized before use and after cleaning.
- Handwashing Sink / Used for Hand Wash Only (corrected on site)
Observation: Observed the handsink in the back 3-vat used as dump station.
Correction: Handsinks are to be used only for washing hands to encourage proper hand washing and to prevent contamination of cleaned hands.
- Refuse / Cover Receptacles / Outdoors / Tight-Fitting Lids (corrected on site)
Observation: Outside refuse container was uncovered.
Correction: Receptacles and waste handling units for refuse, recyclables, and returnables shall be kept covered with tight fitting lids or doors if kept outside the food establishment.
- Floor / Wall / Ceiling / Cleanability
Observation: Floor of walk-in cooler is rusted.
Correction: Floor should be nonabsorbent and easily cleanable.
- Critical: Common Name on Working Containers of Toxics (Cleaners, Sanitizers) (corrected on site) (repeated violation)
Observation: Working containers of poisonous and toxic materials are not properly labeled with a common name: 5 spray bottles of oven and window cleaners
Correction: Label all working containers of poisonous and toxic materials, including cleaners and sanitizers, with a common name to prevent the dangerous misuse of these materials.
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04/29/2013 | Routine | |
Restaurant representatives - add corrected or new information about El Paso Mexican Restaurant, 8746 Cooper Rd, Alexandria, VA 22309 »