The operator provided metal probe thermometers, chlorine test strips and an Employee Health policy was discussed and issued at this time.
Note: Spanish ServSafe information was also issued during today's inspection.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils ( an open employee coffee drink was observed on the side prep/cooling area)
Correction: Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles.
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site)
Observation: Working spray bottles of chlorine and chemicals were not properly labeled, in the warewashing area.
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.
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12/10/2015 | Routine | |
Operator has purchased ice wands to help with the cooling process. In conjunction with the ice wands, foods should be placed in ice baths to speed up the cooling process. Cooling foods on the counter, so that the probability of foods being stirred is more frequent.
All violations have been corrected.
No violation noted during this evaluation. | 08/04/2015 | Follow-up | |
A follow-up inspection will occur on/about August 04, 2015.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation*
Observation: Different types of raw animal foods stored in such a manner that may cause cross contamination.
Correction: Separate types of raw animal foods from each other such as beef, fish, lamb pork, and poultry during storage, preparation, holding, and display by the following: (a) Using separate equipment for each type. (b) Arranging each type of food in equipment so that cross contamination of one type with another is prevented. (c) Preparing each type of food at different times or in separate areas.
- Food Storage - Clean and Dry Location
Observation: Food stored on the floor or food stored less than 6" above the floor. Boxes of food observed being stored on the floor of the walk-in freezer.;Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Critical: Cooling* (corrected on site)
Observation: Burrito sauce and cheese sauce noted not being adequately cooled to prevent the growth of harmful bacteria. Burrito sauce and cheese sauce were voluntarily discarded.
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*
Observation: Tomato on the guacamole cart cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods
Observation: The raw and/or undercooked foods provided on the menu, menu board, table tent or brochure do not provide a disclosure statement. Huevos rancheros on the menu is not asterisked and no disclaimer is on the page where the huevos rancheros printed.
Correction: The Consumer Advisory shall include a disclosure statement that includes a description of the animal-derived foods and identification of the animal-derived foods by astericking (*) them to a footnote that states that the items are served raw or undercooked, or contain raw or undercooked ingredients.
- Handwashing - Using a Handwashing Lavatory (corrected on site)
Observation: The handwashing facility located at the waitstaff 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 rack for drink cups preventing its use.
- Hand Drying Provision (corrected on site)
Observation: No disposable towels were provided at the hand washing lavatory at the bar.
Correction: Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
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07/22/2015 | Routine | |
New menus are to be printed within the next two weeks. Please email menu to inspector prior to printing. Huevos rancheros must have an asterisk with disclaimer printed on the same page.
Tomatoes in the guacamole cart were slightly elevated (43 F). Keep enough on the product to maintain at 41 F or below.
Recommended not using dry cloths as pot holders, to prevent them being used for other purposes.
Make sure personal items/drinks are stored in a designated area.
Date mark ready-to-eat foods within 24 hours.
- Food - Packaged and Unpackaged - Separation, Packaging, and Segregation
Observation: Carnitas and refried beans in the Delfield reach-in cooler were observed without a cover.
Correction: Prevent cross contamination by storing food in packages, covered containers, or wrappings.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Cheese dip in a kettle, in the food preparation area, hot holding at improper temperatures.
Correction: Hot hold potentially hazardous food at 135°F or above to inhibit the growth of harmful bacteria.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site) (repeated violation)
Observation: The handwash station at the bar is being used for purposes other than washing hands.
Correction: The handwash facility identified above is to be used for washing hands only
- Refuse - Covering Receptacles (corrected on site)
Observation: Dumpster or outside refuse container was open or uncovered.
Correction: Cover all waste containers when not in continuous use.
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03/12/2015 | Routine | |
Overall cooling methods have dramatically improved.
- Gloves - Use Limitation (corrected on site)
Observation: Observed employee handle ready-to-eat food and plate for food without changing gloves.
Correction: Discard gloves once soiled.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site) (repeated violation)
Observation: Enchilada sauce and beef tips on the steam table hot holding at improper temperatures. Portion of the steam table that was holding these items is not working.
Correction: Discard the food and ensure that potentially hazardous foods for hot holding are maintained at 135°F or above to inhibit the growth of harmful bacteria.
- Temperature Measuring Devices (repeated violation)
Observation: Thermometers were located in the back of the make table cooler and all under counter reach-in coolers.
Correction: Relocate the temperature measuring device to the warmest part of the refrigeration unit to properly represent the ambient air temperature.
- Equipment - Good Repair and Proper Adjustment
Observation: Portion of the steam table, that was observed being used, is not in proper working order. Foods cannot be stored on this portion of the steam table until it has been repaired. Operator explained that the steam table is still under warranty and that manufacturer is going to replace the steam table.
Correction: Repair the steam table to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the steam table, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Good Repair and Calibration of Thermometers (corrected on site)
Observation: Observed food thermometer is not calibrated to ensure accuracy
Correction: Calibrate food thermometer according to manufacturer's specification as necessary to ensure accuracy
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (repeated violation)
Observation: The handwash station in the kitchen and the bar hand sink is being used for purposes other than washing hands.
Correction: The handwash facility identified above is to be used for washing hands only
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11/06/2014 | Routine | |
Operator intends to turn the walk-in freezer into a walk-in refrigerator since there is more need for refrigeration space.
- Equipment - Non-Food Contact Surfaces and Utensils (repeated violation)
Observation: Ice machine was noted in need of being cleaned.
Correction: Clean the surface of ice machine at any time when contamination may have occurred, at least every 24 hours, before restocking the consumer self-service equipment/utensils, or per manufacturer specifications.
- Plumbing System Maintained in Good Repair (repeated violation)
Observation: Plumbing connections under the pre-rinse area at the dish machine sink are leaking.
Correction: Plumbing systems and components shall be maintained in good repair.
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08/04/2014 | Follow-up | |
Additional food temperatures: Pico - 38, Tomato - 38, Hot dog - 37, Cheese - 35, Shrimp - 38, Poblano rice - 38, Tomato sauce - 33, Milk - 38, Diced tomato (on guacamole cart) - 39.
Steaks on the to-go menu should be asterisked. Disclaimer should be printed at the bottom of the page where the steaks are located.
FDA form 1-B in Spanish and English was provided to operator. All staff should be familiar with this form. Training flyer reviewing cooling was also provided to operator.
Walk-in refrigerator and outdoor storage trailer to be cleaned and organized ASAP!! Only paper products and chemicals should be stored on trailer. Extreme heat may damage canned juices and sauces.
A follow up inspection will occur on/about July 29, 2014.
- Critical: Employee Health* (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
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
Correction: Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles.
- Food Storage - Clean and Dry Location
Observation: Food stored on the floor or food stored less than 6" above the floor. (in the walk-in freezer and the office);Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Critical: Cooling* (corrected on site)
Observation: Black beans, cheese sauce and enchilada sauce noted not being adequately cooled to prevent the growth of harmful bacteria. Foods were voluntarily discarded. Reviewed proper cooling procedures with operator and staff. Training flyer provided to operator.
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 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 - Hot Holding*
Observation: Carnitas hot holding at improper temperatures. Half of a pan of carnitas was observed on the flat top grill the other side was hanging off the side. Side hanging off was registering at 124-134 F.
Correction: Hot hold potentially hazardous food at 135°F or above to inhibit the growth of harmful bacteria.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Tray of portioned salsa and mashed potatoes cold holding at improper temperatures. White sauce and salsa should be kept in the refrigerator at all times, even during busy periods. Mashed potatoes should not be stored stacked in the top of the make table.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Temperature Measuring Devices
Observation: The temperature measuring devices in the white sauce/salsa cooler, MUT and under counter reach-ins were not properly located in the warmest part of the unit.
Correction: Relocate the temperature measuring device to the warmest part of the refrigeration unit to properly represent the ambient air temperature.
- Equipment - Non-Food Contact Surfaces and Utensils
Observation: Ice machine was noted in need of being cleaned.
Correction: Clean the surface of ice machine at any time when contamination may have occurred, at least every 24 hours, before restocking the consumer self-service equipment/utensils, or per manufacturer specifications.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (repeated violation)
Observation: The handwash station at the dish machine is being used as a dump station. A large amount of salsa noted in this sink.
Correction: The handwash facility identified above is to be used for washing hands only
- Handwashing - Using a Handwashing Lavatory - No Other Purpose
Observation: The handwash station on the cook line is being used to rinse utensils.
Correction: The handwash facility identified above is to be used for washing hands only
- Plumbing System Maintained in Good Repair
Observation: Plumbing connections under the three compartment sink and the pre-rinse area at the dish machine sink are leaking.
Correction: Plumbing systems and components shall be maintained in good repair.
- Handwashing Cleanser - Availability
Observation: Soap was not provided at the hand washing lavatory at the waitstaff station.
Correction: Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
- Hand Drying Provision
Observation: No disposable towels were provided at the hand washing lavatory at the bar and the waitstaff station.
Correction: Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
- Handwashing Signage/Handwashing Facilities
Observation: The sign that notifies food employees to wash their hands is not clearly visible. (signs are blocked in the rest-rooms by a basket of paper towels)
Correction: Provide a sign/poster that is clearly visible to all employees
- Handwashing Signage/Handwashing Facilities
Observation: A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees. (at the bar and waitstaff area.)
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
- Lighting, Intensity
Observation: Less than 10 foot candles of light was noted in the walk-in refrigerator. This area is in need of being organized.
Correction: Provide at least 10 foot candles at a distance of 30 inches from the floor in the walk-in refrigeration units and dry storage areas and in other areas and rooms during periods of cleaning.
- Personal Care Items - Storage
Observation: Vitamins and employees foods were observed throughout the kitchen. If personal items/foods are going to be stored in the kitchen, there should be a designated area for these items.
Correction: All personal care items, medicines and first aid supplies must be stored in such a way to prevent potential contamination of food, food contact items, equipment, utensils, linens, single-service and single-use articles.
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07/15/2014 | Routine | |
- Critical: Employee Health* (repeated violation)
Observation: Employees or applicants are not aware of the reporting procedures concerning information about their health as they relate to the symptoms caused by illness, infection, or other source that is associated with an acute gastrointestinal illness or a lesion.
Correction: Have the license holder require employees or applicants report to the person in charge if they are experiencing the following symptoms or conditions: (1) diarrhea, fever, vomiting, jaundice, or sore throat with fever. (2) A lesion containing pus such as a boil or infected wound that is open or draining and is on the hands or wrists, unless an impermeable cover such as a finger cot or stall protects the lesion and a single-use glove is worn over by an impermeable cover or on other parts of the body, unless the lesions covered by a dry durable, tight-fitting bandage.
- Temperature Measuring Devices (repeated violation)
Observation: There was no temperature measuring device located in the bar cooler.
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.
- Handwashing - Using a Handwashing Lavatory (repeated violation)
Observation: The handwashing facility located along the cookline is blocked, preventing access by employees for easy handwashing by a rack storage shelving unit, placed before the handsink.
Correction: Access to the handwashing facility identified above is to be available during all hours of operation. Remove the storage shelving unit preventing its use.
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04/16/2014 | Follow-up | |
Addl Temp: scallops-35F, chorizo-35F, raw steak-38F/37F/37F, refried beans-39-40F, carnitas-39F, chicken pieces-42F, flan-35F, cheese sauce-137, 139F.
The operator provided a metal probe thermometer and chlorine test strips during today's inspection. Due to a recent installation of ice tea brewers in the wait/beverage station an accessible handsink shall be required in the food processing area ( management stated that a handsink is to be subsequently installed in the wait area.
- Critical: Employee Health*
Observation: Employees or applicants are not aware of the reporting procedures concerning information about their health as they relate to the symptoms caused by illness, infection, or other source that is associated with an acute gastrointestinal illness or a lesion.
Correction: Have the license holder require employees or applicants report to the person in charge if they are experiencing the following symptoms or conditions: (1) diarrhea, fever, vomiting, jaundice, or sore throat with fever. (2) A lesion containing pus such as a boil or infected wound that is open or draining and is on the hands or wrists, unless an impermeable cover such as a finger cot or stall protects the lesion and a single-use glove is worn over by an impermeable cover or on other parts of the body, unless the lesions covered by a dry durable, tight-fitting bandage.
- Critical: Hands - When to Wash*
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 ( the male dishwasher was observed rinsing his hands with the sprayer hose after handling soiled dishes and then handling clean sanitized dishware).
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.
- Cooling Methods
Observation: The methods used for cooling were not adequate ( the stacked and portioned salsa, in the kitchen wait reach-in cooler measured 45-49 degrees F).
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.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in one of the cookline undercounter Delfield cooler, kitchen dessert freezer and bar cooler.
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 and Utensils, Air-Drying Required
Observation: Pans were found stacked while wet after cleaning and chemical sanitization and the warewashing area drying rack.
Correction: Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
- Handwashing - Using a Handwashing Lavatory (corrected on site)
Observation: The handwashing facilities located at the cookline 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 chips storage containers and boxed food products preventing its use.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose
Observation: The handwash station at the warewashing area is being used for purposes other than washing hands ( a male server was observed rinsing a platter at the warewashing handsink).
Correction: The handwash facility identified above is to be used for washing hands only
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04/03/2014 | Routine | |
Restaurant representatives - add corrected or new information about El Patron Cantina, 11211 Iron Bridge Rd., Chester, VA 23831 »