The purpose of today's visit is to conduct a risk factor inspection.
No violation noted during this evaluation. | 11/24/2015 | Risk Factor | |
The purpose of today's visit is to conduct a routine inspection.
- Critical: Hot Holding of Potentially Hazardous Foods at 135°F or More (corrected on site)
Observation: The following food item(s) were observed hot holding at improper temperatures using a calibrated food temperature measuring device: chicken
Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held hot at a temperature of 135°F or above unless the permit holder is using "time as the public health control" as specified under 3-501.19.----The above item reheated to 167F
|
06/22/2015 | Routine | |
Grease trap is near 3-Vat Sink.
CMA E2 Energy Mizer Dish washing Machine: Chlorine > 50 ppm.
Sanitizer for 3-Vat sink and wiping towel buckets: Quaternary Ammonia > 200 ppm.
Note: Some ceiling tiles in kitchen are soiled and need cleaning or replacement.
Observed shellfish tags kept 90 days after marking with last date of disposition.
- Critical: Food Protection from Contamination / Separate Types of Raw Animal Foods (corrected on site)
Observation: Different types of raw animal foods stored in such a manner that may cause cross contamination as follows: Observed raw marinating chicken stored over raw marinating beef in covered container in the Brown Walk-In Cooler.
Correction: Raw animal foods shall be sorted by their "type" and cooking temperatures while in storage inside a refrigerator or freezer. For example, if using ONE shelving unit for storage of ONLY raw foods, the foods shall be sorted in this manner: 1) raw poultry (chicken, turkey, or duck) shall be stored on the BOTTOM shelf (165°F cook temperature), 2) raw ground beef and ground pork shall be stored on the shelf above poultry (155°F cook temperature), and 3) raw pork (chops, ribs), seafood, and shell eggs shall be stored on the top shelf above beef (145°F cook temperature). Foods were moved to appropriate relative positions. EHS provided cross contamination prevention posters in Spanish and English.
|
11/25/2014 | Risk Factor | |
NOTE: Chef Turcio's Certified Food Manager Certification will expire 12-June-2014
- Critical: Molluscan Shellstock Tags/Labels Marked with Date Last Sold or Served (repeated violation)
Observation: The date when the last shellstock from the container is sold or served is not recorded on the tag or label.
Correction: The identity of the source of shellstock (oysters, clams, mussels) that are sold or served shall be maintained by retaining shellstock tags or labels and marking the tag or label with the date when the last shellstock from the container is sold or served. RECORD DATE LAST SHELLSTOCK FROM EACH CONTAINER IS SOLD OR SERVED ON THE TAG AND HOLD FOR 90 DAYS.
- Cooling Methods (corrected on site) (repeated violation)
Observation: The following methods used for cooling were not adequate to facilitate proper cooling: The 2-Door Upright Cooler in the kitchen was overloaded with heated and room temperature foods from morning preparation to the point where ambient temperature reached 44F, and raw shrimp introduced from the Walk-In Cooler (measured there at 37F) had increased to 40F.
Correction: Cooling hot foods shall be accomplished as follows: 1) placing the food in shallow pans
- Equipment / Good Repair / Components / Gaskets
Observation: The door gaskets of the following units are damaged: 2-Door Upright Cooler (Kitchen).
Correction: Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. REPLACE DAMAGED GASKETS.
- Refuse Container with Cover/ Women's & Unisex Toilet Room
Observation: There is no covered refuse container for the disposal of feminine napkins in one of two ladies room stalls.
Correction: A toilet room used by females shall be provided with a covered receptacle for sanitary napkins. PROVIDE COVERED RECEPTACLE IN ONE OF TWO STALLS.,
- Physical Facilities Good Repair
Observation: Observed that the SELF-CLOSING MECHANISM FOR THE KITCHEN BACK DOOR is not maintained in good repair.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities. REPAIR OR REPLACE SELF-CLOSING MECHANISM.
|
05/08/2014 | Routine | |
The purpose of today's visit was to conduct a risk factor evaluation
- Critical: Molluscan Shellstock Tags/Labels Marked with Date Last Sold or Served (corrected on site)
Observation: The date when the last shellstock from the container is sold or served is not recorded on the tag or label. OBSERVEED TAGS BEING HELD MORE THAN 90 DAYS, BUT LAST DATE SOLD OR SERVED WAS NOT MARKED.
Correction: The identity of the source of shellstock (oysters, clams, mussels) that are sold or served shall be maintained by retaining shellstock tags or labels for 90 days and marking the tag or label with the date when the last shellstock from the container is sold or served. DISCUSSED WITH HEAD COOK AND MANAGER, EXPLAINED REASONS
- Critical: No Bare Hand Contact with RTE Foods (corrected on site)
Observation: A food employee was observed handling the following ready-to-eat food using their bare hands: The Bartender was observed placing a lime wedge on a drinking glass rim with bare hands.
Correction: Except when washing fruits and vegetables, food employees may not contact ready-to-eat foods using their bare hands. Employees shall use suitable utensils such as deli tissue, spatulas, tongs, or clean disposable gloves to handle all ready-to-eat foods. CORRECTIVE ACTION: BARTENDERS ARE INCLUDED. IF NOT WEARING GLOVES, USE COCKTAIL SPEARS OR TONGS TO HANDLE DRINK GARNISHES. DISCUSSED WITH MANAGER AND BARTENDER.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food items were observed cold holding at improper temperatures using a calibrated food temperature measuring device: In True 2DR Prep Cooler (on Right, facing away from grill): sliced tomato at 44F in prep top (prepared from RT and not pre-chilled) (Cooler Internal Ambient 40F). In True 2DR Prep Cooler (on Left, facing away from grill): guacamole in prep top at 43F (prepared from RT and not pre-chilled), raw shrimp in cabinet at 43F (Cooler Internal Ambient 44F
Correction: Damaged Door Gaskets).
- Critical: Quaternary Ammonium Compound Sanitizer Solution Concentration per Use Directions (corrected on site)
Observation: Quaternary ammonium compound sanitizing solution used was not being used at an acceptable concentration. Observed the solution with an undetectable ppm in the 3-Vat Dish Washing Sink.
Correction: The quaternary ammonium sanitizer used in this facility shall have a concentration of 200 ppm OR a concentration between 150-400ppm based on the manufacturer's use directions.CONCENTRATION WAS ADJUSTED TO 200 PPM.
|
12/05/2013 | Risk Factor | |
The purpose of this visit was to perform a routine inspection. Thank you for your assistance in this process.
Observed shellfish tags for clams and mussels received frozen, kept for > 90 days after last sale or disposal.
HWH: AO Smith BTR 190110
- Cooling Methods (corrected on site) (repeated violation)
Observation: The following methods used for cooling were not adequate to facilitate proper cooling: Large containers and amounts of recently prepared hot or room temperature foods were introduced into the 2DR upright reach-in cooler. This prpcedure raised the ambient temperature of the refrigeration unit and foods stored in it, and delayed the cooling of the new foods introduced.
Correction: Cooling hot foods shall be accomplished as follows: 1) placing the food in shallow pans
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: cream sauce at 44F and raw shrimp at 42 F in 2DR upright reach-in cooler (ambient 44F).
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below unless the permit holder is using "time as public health control" as specified under 3-501.19 to limit bacteria growth. CORRECTIVE ACTION: Potentially hazardous foods were moved to walk-in cooler.
- Critical: Date Marking of Refrigerated, Ready-to-Eat PHF (TCS Food) (corrected on site)
Observation: The following refrigerated, ready-to-eat, potentially hazardous food that is prepared on site is not used or discarded within 24 hours of preparation and was not observed to be date marked: Tray of cooked chicken in Brown WI-C
Correction: Refrigerated, ready-to-eat, potentially hazardous foods that are prepared on site and kept for more than 24 hours cannot have a shelf-life of more than 7 days, including the day of preparation. These food items must be marked with either the "consume-by" date and/or "preparation" date, color-coded labels, or another marking system/method that effectively indicates shelf-life that is clearly understood and properly used by the employees. CORRECTIVE ACTION: date marked pending further processing.
- Nonfood-Contact Surfaces Clean at Frequency to Preclude Accumulation (repeated violation)
Observation: The nonfood-contact surfaces of the following equipment had accumulations of grime and debris: observed soiled areas of wall directly above 3-vat dishwashing sink.
Correction: Nonfood-contact surfaces of equipment and utensils shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Critical: Identifying Toxic Containers (corrected on site)
Observation: Spray bottle of degreaser behind 3-vat sink was not labeled.
Correction: All containers of poisonous and toxic materials shall bear a legible manufacturer's label to prevent accidental contamination of food and food contact surfaces.
|
06/14/2013 | Routine | |
Restaurant representatives - add corrected or new information about El Tio Tex-Mex Grill, 7630 Lee Highway, Falls Church, VA 22042 »