Discussed with the person in charge:
1. Cooling methods - handouts provided
2. Thin probed thermometer
Abbreviations: PIC – Person in Charge, RIC – Reach-in Cooler, WIC – Walk-in Cooler, RIF – Reach-in Freezer, WIF – Walk-in Freezer, IT- Internal Temperature, ST – Surface Temperature, ppm – parts per million
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Queso dip(129'F) was measured hot holding at improper temperatures. PIC increased the hot holding unit temperature and will reheat the dip.
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: Salsa (49'F, 50'F) stored in the display reach-in cooler was measured cold holding at improper temperatures. PIC relocated the salsa to the walk-in cooler and adjusted the unit temperature.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Handwashing Signage/Handwashing Facilities
Observation: A sign or poster that notifies food employees to wash their hands is not provided at the handsink in the kitchen.
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
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01/21/2016 | Risk Factor | |
Discussed the following with the person in charge. Provided cooling method handouts during the inspection.
Abbreviations: WIC- walk in cooler, WIF- walk in freezer, RIC- reach in cooler, RIF- reach in freezer, PPM- parts per million, ST- surface temperature, IT- internal temperature, PIC- person in charge
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: 1) a knife 2) two sets of tongs 3) a cheese grater. PIC had all items taken to the warewashing area to be cleaned during the inspection.
Correction: Clean and sanitize these surfaces for food contact.
- Equipment - Non-Food Contact Surfaces and Utensils (corrected on site)
Observation: The interior of the ice machine was observed soiled with accumulations of grime and debris. PIC had employee clean the interior of the ice machine during the inspection.
Correction: Clean the surface of the equipment 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.
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10/02/2015 | Risk Factor | |
Discussed with the person in charge:
1. Good handwashing and glove use observed
2. Good storage of raw and ready-to-eat foods
3. Proper date marking
Facility was observed to be clean and well maintained with knowledgeable staff.
Abbreviations: PIC – Person in Charge, RIC – Reach-in Cooler, WIC – Walk-in Cooler, RIF – Reach-in Freezer, WIF – Walk-in Freezer, IT- Internal Temperature, ST – Surface Temperature, ppm – parts per million
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: Dispensing utensils improperly stored between uses. Observed the ice scoop handle stored in contact with the ice in the bulk ice machine.
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.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: The following items were observed not properly dated for disposition: 1. cooked chicken wings, diced tomatoes, and cooked pork in the display reach-in cooler 2. Cooked shredded beef, cooked shredded chicken, and carnitas in the walk-in cooler.
Correction: Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods
Observation: A review of the menu with the foodservice operator indicates that there is no consumer advisory for the food items that may be served raw and/or undercooked. Ensure to include an asterisk next to the food items that may be served raw.undercooked and link the asterisk to a disclosure statement on all menus.
Correction: If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish is served or sold raw or undercooked the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: The nonfood contact surface of the following is not corrosion resistant, nonabsorbent, and/or smooth: 1. cardboard on the shelf by the cold bar (Corrected) 2. wooden board under the dishmachine 3. duct tape on the wall behind the dishmachine 4. shipping plastic on the top portion of the dishmachine 5. wooden boards under the 3-compartment sink.
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
- Equipment - Fixed Equipment, Spacing or Sealing
Observation: The following are no longer sealed to adjoining equipment or walls: 1. handsink by the kitchen entrance 2. drainboard attached to the dishmachine
Correction: Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
- Equipment - Good Repair and Proper Adjustment
Observation: The following items were observed in a state of disrepair and damaged: 1. handle on the small reach-in freezer 2. light bulbs in the hood vent system
Correction: Repair the equipment to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: 1. several scoops and tongs on the wall 2. veggie slicer. All items were placed at the dishmachine.
Correction: Clean and sanitize these surfaces for food contact.
- Equipment - Non-Food Contact Surfaces and Utensils
Observation: Interior and exterior surfaces of the ice chute at the wait station drink machine were observed soiled with accumulations of grime and debris.
Correction: Clean the surfaces of the ice chute 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.
- Non-Food Contact Surfaces
Observation: The following items were observed to have accumulations of grime and debris: 1. caulking at the prep sink 2. shelving in the display reach-in cooler in the wait station
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Equipment and Utensils, Air-Drying Required
Observation: Several stainless steel containers stored over the 3-compartment sink were found stacked while wet after cleaning and chemical sanitization.
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.
- Outer Openings - Protected
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents. Observed gap along the back door to the facility.
Correction: Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site)
Observation: Observed chemical bottles and containers unlabeled under the 3-compartment sink. PIC labeled all items during the 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.
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07/22/2015 | Routine | |
Facility inspected prior to opening for business. No food preparation observed during today's inspection.
Reach in Cooler thermostats will be adjusted. PIC agreed to not store food inside reach in and preparation coolers until ambient air temperature reaches 36-38'F.
Facility is within substantial compliance with the Virginia Department of Health Food Regulations, therefore permit is issued. Ensure permit is posted in a location where it can be easily seen by the public.
No violation noted during this evaluation. | 07/25/2014 | Routine | |
Plan Review
The following items are needed to facilitate health department approval of the plans you submitted for El Patron Mexican Restaurant 9969 Jefferson Davis Highway, Fredericksburg, VA 22407.
With Regards to the Application for Foodservice Plan Review:
1. Page 3, Food Supplies, Question 1: Who are your food suppliers?
2. Page 3, Food Supplies, Question 5: How many refrigeration units are present in the facility? The plans show 4, including beverage dispensers.
3. Page 4: Cooking: What type of thermometer will you be using? Please ensure you have at least one small diameter metal stem probe thermometer for taking temperatures of thin foods.
4. Page 5, Preparation, Question 1. Please list categories of foods you make at least 12 hours in advance. Upon review of your menu, I saw that you make items such as rice and beans, in addition to a variety of seasoned meats. In my experience, many of these items are made in bulk, cooled and then reheated for hot holding or reheated for service. Are any of these items made more than 12 hours in advance of service?
5. Page 5, Preparation, Question 4: Your employee health policy needs some more specific information such as symptoms the employees are required to report and when they are allowed to return to work. I have included an example for reference.
6. Page 5, Preparation, Question 5: What concentration of bleach will you be using? The recommended range of use is between 50 and 100 parts per million.
7. Page 6, Finish Schedule: This section was not filled out. Will there be any changes to the finish schedule from what already exists there?
8. Page 7, Garbage and refuse, Question 4: Will a dumpster be used? How many? What is the size and frequency of pick-up?
9. Page 7, Plumbing Connections: the table was not filled out. Will there be any plumbing changes made?
10. Page 7, Water Supply, Question 3: What is the capacity of the hot water heater?
11. Page 9, Dishwashing Facilities: You stated there was a dish washer, however no dish washer is shown on the plans. Will you have one, and if so, will it be a chemical sanitizer or hot water?
Please provide the requested information to facilitate approval of the plans. If you have any questions, please call me at 540-507-7391.
No violation noted during this evaluation. | 05/15/2014 | Other | |
Restaurant representatives - add corrected or new information about El Patron Mexican Restaurant, 10040 Jefferson Davis Highway, Fredericksburg, VA 22408 »