Prep refrigerator at 33 degrees, thermometer inside. Dumpster area clean, lids closed. Annual permit issued.
No violation noted during this evaluation. | 07/10/2015 | Follow-up | |
Found prep refrigerator at 44-50 degrees, mayo inside at 44 degrees. Refrigeration unit must maintain 41 degrees or below at all times. All violations must be corrected before permit issued.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Found prep refrigerator and shredded chicken at 66 degrees.
Correction: Refrigeration unit must maintain 41 degrees or below at all times.
- Temperature Measuring Devices - Ambient Air and Water (repeated violation)
Observation: Found no thermometer in prep refrigerator.
Correction: Provide thermometer in every refrigeration unit.
- Refuse Outside Receptacles (repeated violation)
Observation: Found dumpster lid open, trash on ground.
Correction: Keep trash in dumpster with lids closed.
|
07/01/2015 | Follow-up | |
Good glove use observed. Ample light (45-50 foot candles) in prep area. Ample chlorine sanitizer (100-200 ppm) present. Permit expires 7/31/15. All violations must be corrected before issuance of new permit.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Found prep refrigerator and shredded chicken at 66 degrees.
Correction: Refrigeration unit must maintain 41 degrees or below at all times.
- Temperature Measuring Devices - Ambient Air and Water
Observation: Found no thermometer in prep refrigerator.
Correction: Provide thermometer in every refrigeration unit.
- Refuse Outside Receptacles
Observation: Found dumpster lid open, trash on ground.
Correction: Keep trash in dumpster with lids closed.
- Outer Openings - Protected
Observation: Found gaps around exterior door frame.
Correction: Repair for tight seal.
- Hand Drying Provision
Observation: Found no towels at handsink, kitchen.
Correction: Provide dispenser/towels at all times.
- Critical: Pests-Controlling Pests*
Observation: Found live roaches at band saw.
Correction: Eliminate roaches.
|
06/24/2015 | Routine | |
Prior to permit expiration:
provide self-closing doors at rest rooms
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Found shell eggs stored over prepared foods (flautas).
Correction: Store raw foods below prepared foods.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site) (repeated violation)
Observation: Found roast chicken and fried beef at less than 135 F.
Correction: Hold all cooked/hot foods at greater than 135 F.
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness* (corrected on site) (repeated violation)
Observation: Found no sanitizer (bleach) at 3 cmpt sink.
Correction: Provide 50+ ppm bleach at all times.
|
01/29/2015 | Risk Factor | |
Good glove use observed. General cleanliness good. We discussed: self-closing door, covered trash can, dumpster area.
- Thawing (corrected on site)
Observation: Found shrimp thawing in standing water.
Correction: Thaw frozen food in cold, running water.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site) (repeated violation)
Observation: Found roast chicken and fried pork at <135 degrees.
Correction: Moved both to receive direct heat from steam table.
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness* (corrected on site)
Observation: Found no sanitizer (bleach) at 3 compartment sink.
Correction: Replace water with water and bleach at 50 ppm.
|
09/22/2014 | Routine | |
Note: Live roach observed at 3 part sink.
Permit issued.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site) (repeated violation)
Observation: Taco meat beside flat top at 124F.
Correction: Maintain hot at >135F or keep on 4 hour time control. Manager stated they will discard after 2PM (4 hours from prep time).
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (repeated violation)
Observation: No date labels on prepared foods (tamales, pupusa fillings, rice, etc).
Correction: Date label any foods prepared in advance.
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07/16/2014 | Follow-up | |
Follow up needed for permit renewal. On-going violations of cooling, hot holding and cold holding must be corrected for permit renewal.
- Utensils - In-Use - Between-Use Storage
Observation: Observed rice scoop stored in standing water.
Correction: Store rice scoop dry, in rice or in water at 135F.
- Critical: Cooling* (corrected on site)
Observation: Observed tamales made last night improperly cooled, still at 64F. Rice improperly cooled still at 46F.
Correction: Discarded. Tamales and rice must be cooled quickly. Separate into shallow layers/pans to cool rapidly (use freezer if necessary). Food must be cooled from 135F to 70F in 2 hours then to 41F in 4 additional hours.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Observed below 135F: rotisserie chicken at 91F, grilled tamales at 84F, soup at 125F, taco beef 106F and pork 125.
Correction: All hot TCS food must be kept at 135F or above.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Observed above 41F: in prep unit - tomato 44F, ham 56F
Correction: for pupusas - beans 73F, cheese 74.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (repeated violation)
Observation: No date labels on prepared foods (tamales, pupusa fillings, rice, etc).
Correction: Date label any foods prepared in advance.
- Equipment and Utensils - Multiuse, Characteristics
Observation: Plastic "Thank You" bags used as food contact (to store rice, pupusa mix, used when making empanadas).
Correction: Plastic "Thank You" bags are not food grade or intended for use as food contact. Use food grade plastic only or cover/wrap food before placing in bags.
- Equipment - Good Repair and Proper Adjustment
Observation: Observed reach in freezer iced over inside.
Correction: Repair door seal to prevent ice accumulation.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed in need of cleaning: hood filters, inside prep refrigerator.
Correction: Clean equipment regularly.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: Observed wares being washed and rinsed but not sanitized.
Correction: All wares must be sanitized in bleach or quaternary ammonia water solution after washing and rinsing. A sanitizer test kit must be present as well.
- Physical Facilities in Good Repair
Observation: Observed damaged/misplaced floor tiles under three part sink.
Correction: Repair floor tiles.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Floors (especially at walls behind/beside equipment) in need of cleaning.
Correction: Clean floors regularly.
|
05/02/2014 | Routine | |
(850) Has been corrected. Time control is now used for pupusa fillings (discarded at the end of lunch rush). Taco meat is now held on flat top: beef 139F, pork 142F.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Ham in prep unit top is at 45F.
Correction: Keep ham in a deeper pan or put inside refrigerator.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (repeated violation)
Observation: No date labels on prepared foods (tamales, soups, pupusa filling, etc).
Correction: Date label all foods prepared and held over 24 hours.
|
11/25/2013 | Follow-up | |
Follow up needed in one week.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Ham in prep unit top is at 46F.
Correction: (Temporary Correction) Use deeper pan (cheese 41F in deep pan) or keep inside unit.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (repeated violation)
Observation: No date labels on prepared foods (tamales, soups, pupusa filling, etc).
Correction: Write the date on prepared (cooked) foods.
- Critical: Time as a Public Health Control* (repeated violation)
Observation: Time control policy posted for pupusa filling (pork 71F, cheese 71F) and taco meat (beef 90F, pork 117F) but food is not being discarded.
Correction: Either use 4 hour hold time, then discard or put pupusa filling on ice and hold at <41F and taco meat on stove and hold at > 135F.
|
11/08/2013 | Follow-up | |
Bleach at 3 part sink ok. Follow-up needed in one week.
- Critical: Hands and Arms Cleaning Procedure* (corrected on site)
Observation: Observed employees rinsing hands but not using soap.
Correction: Wash hands with soap.
- Critical: Food - Potentially Hazardous Food - Hot Holding*
Observation: Observed pots of soup (122F, 108F, 130F) and whole chicken (122F) below 135F.
Correction: (Temporary Correction) Maintain hot over 135F.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Observed food in the top wells of the prep unit above 41F (ham 45F, cheese 47F).
Correction: (Temporary Correction) Keep lid down to maintain food at <41F.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (repeated violation)
Observation: No date labels on prepared foods (tamales, soups).
Correction: Write the date on prepared (cooked) foods.
- Critical: Time as a Public Health Control*
Observation: Time control policy posted for pupusa cheese (81F) and carne asada (105F) but food is not being discarded after 4 hours.
Correction: Either food must be kept hot or cold or be discarded after 4 hours.
|
10/29/2013 | Risk Factor | |
Corrected items: 2190, 3045, 820, 1320, 550, 1060, 3080. Bleach available. Permit issued.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site) (repeated violation)
Observation: Observed at the stove: pupusa filling (cheese 80 degrees), beef (110 degrees).
Correction: Maintain hot at 135 degrees or more or use time control.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (repeated violation)
Observation: No prepared foods have date labels (tamales, soups, chicken).
Correction: Date label cooked/prepared foods.
|
07/29/2013 | Risk Factor | |
Follow up needed for permit renewal. Call when ready. Better overall cleanliness.
- Utensils - In-Use - Between-Use Storage
Observation: Observed improperly stored: knives wedged between sink back splash and wall, rice scoop in water.
Correction: Store utensils in clean, dry location or in food product.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site) (repeated violation)
Observation: Observed below 135 degrees: cooked beef (93 degrees) and pork (103 degrees) by grill top
Correction: rotisserie chicken (103 degrees) on top of steam table.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Observed above 41 degrees: chorizo (54 degrees) in prep top, pupusa cheese (75 degrees).
Correction: Use deeper pan for chorizo or keep inside bottom refrigerator. Use time control for pupusa filling or keep at 41 degrees or below.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (repeated violation)
Observation: No prepared foods have date labels (rice, cheese for pupusas, stews, etc).
Correction: Date label all prepared foods.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: Raw wood used for some shelves.
Correction: Paint or seal exposed wood.
- Temperature Measuring Devices
Observation: Some refrigerators missing thermometer (prep).
Correction: Provide thermometers in all units.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: Observed employee wash and rinse wares but fail to sanitize.
Correction: All wares must be sanitized after cleaning (bleach and water).
- Handwashing Lavatory, Water Temperature, and Flow
Observation: No hot water (turned off) at sink used for handwashing.
Correction: Provide hot water at all sinks.
- Handwashing Signage/Handwashing Facilities
Observation: No handwash sign posted at kitchen handsink.
Correction: Post handwash signs at all handsinks.
- Lighting, Intensity
Observation: Overhead lights out in kitchen.
Correction: Repair.
|
05/07/2013 | Routine | |
Note: don't forget bleach strip at 3 part sink. Better facility cleanliness. Better handwashing.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site) (repeated violation)
Observation: Observed below 135 degrees: rotisserie chicken (96 degrees) and chicharon (pork) (120,130 degrees) on ledge over steam table.
Correction: Maintain at 135 degrees, use 4 hour time limit (then discard).
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (repeated violation)
Observation: No prepared foods have date labels (soups, beans, pupusa mix, etc).
Correction: Date label prepared foods.
|
01/29/2013 | Risk Factor | |
Restaurant representatives - add corrected or new information about El Rey International Supermarket Inc., 6006 West Broad Street, Henrico, VA 23230 »