The above observations and the following were discussed with the person in charge:
-Replace any stained or missing ceiling tiles throughout the kitchen.
-Ensure flour, salt, sugar, breading,etc. stored in bulk containers are labeled and covered.
-Ensure foods at the cold holding and hot holding stations are covered.
Walk in cooler has been repaired. The temperature of the cooler was measured at 41'F and dropping during the inspection. Ensure foods are not placed back into this cooler until it measured at below 40'F. Staff members did an excellent job of discarding and relocating foods and contacting the repair company as soon as possible, great job!
Abbreviations: PIC: Person in Charge, WIC: Walk in Cooler, RIC: Reach in Cooler, RIF: Reach in Freezer, ST: Surface Temperature, IT: Internal Temperature, PT: Prep Table, WIF: Walk in Freezer, HH: Hot Holding, CH: Cold Holding, MB: Milk Box, PC: Prep Cooler
- Hands - Where to Wash (corrected on site)
Observation: A food employee was observed cleaning their hands in a food preparation sink or a sink used for utensil washing. The employee stopped rinsing his hands in the prep sink and went to wash in the handsink during the inspection.
Correction: Instruct food employees to clean their hands in a handwashing lavatory. Food employees may not clean their hands in a sink used for food preparation or utensil washing.
- Critical: Package Integrity* (corrected on site)
Observation: Food packages are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants (ex: dented food cans). Observed multiple dented cans on the storage rack in the walk in cooler. The PIC removed the dented cans and placed them in an area to be returned to the supplier.
Correction: Discard or return to distributor any food packages that are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants.
- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: Observed employees directly contacting exposed ready-to-eat food in a manner that does not prevent potential contamination. Observed an employee fill a basket of chips with her bare hands. Discussed ways to place chips into baskets without bare hand contact with the PIC during the inspection. The PIC advised the employee to place gloves on when obtaining chips.
Correction: Minimize bare hand and arm contact with exposed food that is in a RTE form to reduce the potential for contamination.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Several foods in the walk in cooler observed to be cold holding at improper temperatures. The walk in cooler was in disrepair at the time of inspection. Cooler measured at 46'F. The PIC had already contacted the repair company and they arrived during the inspection. Foods in the cooler measured between 45'F and 48'F. The PIC discarded any foods measuring above 45'F during the inspection. All other foods were placed in other coolers throughout the kitchen and raw foods were placed on ice in the walk in cooler.
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: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: The prepared ready-to-eat (RTE) foods in the refrigeration units throughout the kitchen are not properly dated for disposition. Facility is not date marking any foods that are being held for longer than 24 hours. Discussed proper date marking procedures with the PIC during the inspection.
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.
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01/28/2016 | Risk Factor | |
The above observations and the following were discussed with the person in charge:
-Roof observed to be leaking in the back of the kitchen. Ensure the leak in the roof is repaired as soon as possible as it is over the food prep area. Please replace the ceiling tiles once the leak has been repaired.
-PIC has a work order in to repair the floors/wall tiles and grout during the holidays.
-Ensure all bulk food containers are labeled and covered.
Abbreviations: PIC: Person in Charge, WIC: Walk in Cooler, RIC: Reach in Cooler, RIF: Reach in Freezer, ST: Surface Temperature, IT: Internal Temperature, PT: Prep Table, WIF: Walk in Freezer, HH: Hot Holding, CH: Cold Holding, MB: Milk Box, PC: Prep Cooler
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Raw food of animal origin holding in a manner that may cause cross contamination of to ready-to-eat food (RTE). Observed raw shrimp stored over vegetables and raw beef stored over tortilla wraps in the walk in cooler.
Correction: Separate raw foods during storage, preparation, holding, and display from raw RTE food including other raw food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: The horchata (54'F) and the milk (54'F) stored in the wait station reach in cooler were observed to be cold holding at improper temperatures. The PIC discarded the products during the inspection. Cooler measured at 55'F, the PIC will discontinue storing TCS foods in this cooler until repairs have been made.
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: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: The prepared ready-to-eat (RTE) foods in the refrigeration units are not properly dated for disposition. Cooked pork, flan, chicken, cheese dip and homemade salsa in the walk in cooler and chicken and tomatillo salsa in the reach in cooler are not properly dated with the consume by date or the discard date.
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.
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11/09/2015 | Risk Factor | |
Inspection conducted as a follow up to the April 25, 2015 inspection.
The above observations and the following were discussed with the person in charge:
-The alarm is on order for the sanitizer in the dishmachine. Spoke with the person installing the alarm and it should be completed this week.
-The facility has made all other corrections to the previous report, excellent job!
Abbreviations: PIC: Person in Charge, WIC: Walk in Cooler, RIC: Reach in Cooler, RIF: Reach in Freezer, ST: Surface Temperature, IT: Internal Temperature, PT: Prep Table, WIF: Walk in Freezer, HH: Hot Holding, CH: Cold Holding, MB: Milk Box, PC: Prep Cooler
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The cabinet under the handsink in the front of the kitchen was observed in a state of disrepair and damaged due to a water leak in the plumbing.
Correction: Repair/replace the cabinet to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability.
- Equipment and Utensils, Air-Drying Required (repeated violation)
Observation: The plastic cups that are stored in the front and in the back of the kitchen 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.
- Physical Facilities in Good Repair (repeated violation)
Observation: The floors throughout the kitchen are not maintained in good repair. The grout was observed to be worn between the floors tiles throughout the kitchen.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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05/11/2015 | Follow-up | |
The above observations and the following were discussed with the person in charge:
-Replace the thermometer in the reach in cooler by the storage area.
Abbreviations: PIC: Person in Charge, WIC: Walk in Cooler, RIC: Reach in Cooler, RIF: Reach in Freezer, ST: Surface Temperature, IT: Internal Temperature, PT: Prep Table, WIF: Walk in Freezer, HH: Hot Holding, CH: Cold Holding, MB: Milk Box, PC: Prep Cooler
- Critical: Employee Health* (corrected on site)
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. Discussed the employee health policy with the PIC during the inspection.
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: 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. Observed an employee handle raw foods then remove and replace his gloves without first washing his hands.
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.
- Utensils - In-Use - Between-Use Storage
Observation: Dispensing utensils improperly stored between uses. Observed a bowl that is used to dispense salsa stored in the product.
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.
- Cloths - Wiping Cloths - Use Limitation
Observation: Wiping cloths improperly stored between use. Observed wet wiping cloths stored on prep tables throughout the kitchen.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Food Storage - Clean and Dry Location
Observation: Food stored in a location where it is subject to splash, dust or other contamination. Observed tortilla shells stored uncovered over the chest freezer, containers of flour and sugar stored uncovered on the storage rack and several foods in the walk in freezer and cooler stored uncovered.
Correction: Store food where it is not exposed to splash or install an approved durable, and cleanable barrier between the splash source and the food to prevent contamination.
- Food - Miscellaneous Sources of Contamination (corrected on site)
Observation: Observed a mop head stored on top of bottled drinks next to the display reach in cooler in the front of the kitchen. The PIC removed the mop during the inspection.
Correction: Protect food from miscellaneous sources of contamination. Ensure any bottles that were exposed to the mop head are cleaned. If they cannot be cleaned then discarding them is recommended.
- Critical: Cooling* (corrected on site)
Observation: The cooked pork in the walk in cooler was not adequately cooled to prevent the growth of harmful bacteria. Pork was cooked the night before and placed into the walk in cooler. Pork measured at 44'F internally during the inspection. Advised the PIC of proper cooling procedures during the inspection.
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. Observed cooked pork stored packed in a large container in the walk in cooler. The pork was made the previous day and was not properly cooled.
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 - 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 foods that may be served raw and/or undercooked
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.
- Warewashing Machines, Sanitizer Level Indicator
Observation: The warewashing machine is not equipped with a device to warn of low sanitizer level.
Correction: Alter or replace the warewashing machine so that an audible or visual warning is given when more chemical sanitizer needs to be added.
- Equipment - Fixed Equipment, Spacing or Sealing
Observation: The ice bin in the front of the kitchen is not sealed to adjoining equipment. Observed the ice bin to be leaking in several areas were the seal has become worn.
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 equipment was observed in a condition that prevents necessary maintenance and easy cleaning: 1. the cabinet under the handsink in the front of the kitchen 2. the shelves under the prep tables in the back of the kitchen.
Correction: Repair/replace 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: several knives in the knife block and several plates stored under the prep table. The PIC had all equipment cleaned and sanitized during the inspection.
Correction: Clean and sanitize these surfaces for food contact.
- Equipment - Cooking and Baking Equipment
Observation: The cavity of the microwave ovens were observed soiled.
Correction: Using the manufacturer's recommended cleaning procedure, clean the microwave oven at least every 24 hours.
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surfaces of the following equipment have accumulations of grime and debris: 1. the interior of both chest freezers 2. the top of the tortilla warmer, dishmachine and stand oven 3. the hood filters over the stove.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: The food-contact surfaces of equipment were not observed sanitized. Observed an employee wash several utensils in the 3 compartment sink without sanitizing them. The PIC discussed sanitizing procedures with the employee during the inspection.
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.
- Equipment and Utensils, Air-Drying Required
Observation: Plastic cups and stainless steel pans 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.
- Critical: Backflow Prevention Device, When Required*
Observation: Backflow or backsiphonage prevention device not available on threaded faucet as required by law. A new ice machine was installed without a backflow prevention device on the water line.
Correction: Provide a backflow or backsiphonage prevention device on all the water line of the ice machine.
- Plumbing System Maintained in Good Repair
Observation: Plumbing connections under both handsinks are leaking.
Correction: Plumbing systems and components shall be maintained in good repair.
- Plumbing System Maintained in Good Repair
Observation: The mop sink in poor repair. Water observed to be standing in the mop sink.
Correction: Repair and maintain all plumbing components and fixtures.
- Hand Drying Provision (corrected on site) (repeated violation)
Observation: No disposable towels were provided at the hand washing lavatory in the back of the kitchen. the PIC provided paper towels during the inspection.
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
- Physical Facilities in Good Repair
Observation: The following areas are not maintained in good repair: 1. the floor tiles in the warewashing area where the grout has become worn between the tiles 2. several missing wall tiles.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Mops - Drying Mops
Observation: Mops not hung up to air dry.
Correction: Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Chemicals are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. Observed chemical spray bottles and several containers of chemicals stored on prep tables and next to food and equipment throughout the kitchen. The PIC placed all chemicals away from food and equipment during the inspection.
Correction: Chemicals must be located in an area that is not above food, equipment, utensils, linens or single service items.
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04/29/2015 | Routine | |
The above observations and the following were discussed with the person in charge:
-Employee health policy observed.
-Facility has ordered a new dishmachine. Please provide specification sheets for the dishmachine or contact the health department once the dishmachine arrives.
-All foods in the walk in cooler are being used within 24 hours and do not require date marking. Ensure any prepared foods being held longer than 24 hours are being dated with the made on date or with the discard by date.
-All in use utensils are being washed, rinsed and sanitized or changed out at least once every 2-3 hours.
-The bleach sanitizer in the dishmachine and in the sanitizer buckets measured at 50 ppm.
-Replace any blown light bulbs in the dry storage area.
-Foodhandlers course and certified food manager classes information provided.
Excellent handwashing procedures observed by all kitchen staff during this inspection, great job!
Abbreviations: PIC: Person in Charge, WIC: Walk in Cooler, RIC: Reach in Cooler, RIF: Reach in Freezer, ST: Surface Temperature, IT: Internal Temperature, PT: Prep Table, WIF: Walk in Freezer, HH: Hot Holding, CH: Cold Holding, MB: Milk Box, PC: Prep Cooler
- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: Employees observed handling ready-to-eat (RTE) food with their bare hands. Observed several employees placing lemons in customers drinks with their bare hands. Discussed approved barriers that can be used to prevent bare hand contact with the PIC during the inspection.
Correction: Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
- Thawing (corrected on site)
Observation: Improper methods used to thaw meat. Observed raw meat thawing in a container of cool water. The person in charge placed the meat under running water during the inspection.
Correction: Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41°F (45°F) 2. Completely submerged under running water at a temperature of 70°F or below with sufficient water velocity to agitate and float off loose particles in an overflow. Ready-to-eat food shall not exceed 41°F and raw animal foods shall not exceed 41°F for more than four hours 3. As part of the cooking process
- Non-Food Contact Surfaces
Observation: The nonfood contact surfaces of the hood vents and stand oven have 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.
- Light Bulbs Protective Shielding
Observation: Light bulb in the warewashing area are not shielded, coated, or otherwise shatter-resistant.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
- Outer Openings - Protected
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents. Observed a large gap under the back door of the kitchen.
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.
- Hand Drying Provision (corrected on site)
Observation: No disposable towels were provided at the handsinks throughout the kitchen. The PIC provided paper towels at all handsinks during the inspection.
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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04/23/2014 | Routine | |
Inspection conducted as a change in ownership for the facility.
The above observations and the following were discussed with the person in charge:
-Please replace the blown light bulb in the hood.
-The bleach sanitizer in the dishmachine measured at 100 ppm.
Facility meets the minimum requirements of state and/or local regulations, permit has been issued.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: Employees drinking from an uncovered container in the food preparation area. PIC discarded the employees drinks during the inspection.
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 (corrected on site)
Observation: Food stored in a location where it is subject to splash, dust or other contamination. Observed several foods stored uncovered in the reach in cooler next to the grill. PIC covered all foods during the inspection.
Correction: Store food where it is not exposed to splash, dust, or other contamination to prevent contamination.
- Equipment and Utensils - Multiuse, Characteristics (corrected on site)
Observation: The food contact surface of the to go bags is not durable, nonabsorbent, easily cleanable, resistant to pitting. Observed flour stored in to go bags under the prep table. PIC removed the flour from the to go bags during the inspection and placed them in an approved container.
Correction: Replace the to go bags to prevent the migration of deleterious substances, or transference of colors, odors, or tastes to food.
- Equipment and Utensils, Air-Drying Required (corrected on site)
Observation: Stainless steel pans were found stacked while wet after cleaning and chemical sanitization. PIC moved all pans to allow for air drying.
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.
- Physical Facilities - Cleaning Frequency and Restrictions (corrected on site)
Observation: The wall behind the stove noted in need of cleaning. PIC cleaned the wall during the inspection.
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.
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site)
Observation: Chemical spray bottles are not properly labeled. Observed chemical spray bottles stored next to the handsink in the back of the kitchen without being labeled. PIC labeled all spray bottles 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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04/09/2013 | Routine | |
Restaurant representatives - add corrected or new information about El Pino Mexican Restaurant, 4211 Plank Road, Fredericksburg, VA 22407 »