El Rodeo Mexican Restaurant, 7850 Plantation Road, Roanoke, VA 24019 - Full Service Restaurant inspection findings and violations

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Business Info

Restaurant: El Rodeo Mexican Restaurant
Address: 7850 Plantation Road, Roanoke, VA 24019
Type: Full Service Restaurant
Phone: 540 366-0120
Total inspections: 7
Last inspection: 03/22/2016
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Inspection findings

Inspection date

Type
Buffet cold holding unit must be cut on before food put out.
Check top spray arm nozzles of dish washer for calcium build up.
  • Hand Drying Provision (corrected on site)
    Observation: No disposable towels were provided at the hand washing lavatory in the bar or employee restroom.
    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
03/22/2016Routine
Dishwashing machine top spray bar nozzles have some build up of scale. Sanitizing correct and nozzles being cleaned during visit.
No violation noted during this evaluation.		09/23/2015Routine
Walk-in ref food temp recorded at 9:30 AM was at 40 to 41 on food products checked.
Informed owner, manager and manager on duty today of temp readings and made sure they understand that this unit must be able to maintain food at 41 F or below. This is the main ref unit and must be able to maintain proper temps in order for the restaurant to operate as normal. The kitchen air conditioning unit is not operating which puts extra stress on the walk-in unit reported by the ref man on site yesterday. Owner reported that the air conditioning company said they coming today. The owner and I discussed the use of a portable ref truck if it becomes needed.
Supplied manager on duty with a ref log sheet to help him keep track of the food temps in the walk-in.
No violation noted during this evaluation.		06/18/2014Follow-up
  • Critical: Food - Potentially Hazardous Food - Cold Holding*
    Observation: Walk-in cold holding at improper temperatures
    Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria. Repair company has been called and supposed to be on the way.
06/17/2014Risk Factor
  • 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)
    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: Toxics - Presence and Use Restriction (corrected on site)
    Observation: Unnecessary poisonous or toxic materials found in the food establishment.
    Correction: Remove unnecessary poisonous or toxic materials.
09/18/2013Risk Factor
Violations corrected:
0070 Owner has cooling information and with employees use ensure proper cooling.
0060 Owner and manager have employee health information.
0820 A 2 Walk-in ref temp below 41 degrees F. ( Chicken 37.8,36.8
No violation noted during this evaluation.		02/17/2012Follow-up
  • Critical: Demonstration of Knowledge*
    Observation: The person in charge failed to explain his or her responsibility in preventing the transmission of foodborne disease by an employee who has a disease or a medical condition that may cause foodborne disease.
    Correction: Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention, Hazardous Analysis Critical Control Point principles and Regulation requirements. The PIC should be prepared to recognize conditions that may contribute to foodborne illness. The PIC must also recognize conditions that fail to comply with Regulation requirements and be authorized to take the appropriate preventive and corrective actions to ensure that the Regulations' objectives are fulfilled.
  • Person in Charge
    Observation: Employees are not aware of or are not practicing proper methods to rapidly cool potentially hazardous food (PHF).
    Correction: Ensure employees are using proper methods to rapidly cool PHF that are not held hot or are not for consumption within 4 hours, through daily oversight of the employees' routine monitoring of food temperatures during cooling.
  • Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
    Observation: The kitchen empoyees were eating in areas where they may contaminate food, clean equipment, utensils or other items needing protection.
    Correction: Provide a designated area where employees may kitchen employees so as not to contaminate exposed food, clean equipment, utensils, and linens, or unwrapped single-service and single-use articles, or other items needing protection.
  • Critical: Cooling* (corrected on site)
    Observation: Black beans noted not being adequately cooled to prevent the growth of harmful bacteria. (discarded)
    Correction: Cool potentially hazardous foods prepared from ingredients at ambient temperature to 41°F or below within 4 hours. 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: Walk-in ref cold holding at improper temperatures
    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.
02/08/2012Risk Factor Assessment

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