La Carreta Express Llc, 1524 23 Hwy. N, Weber City, VA 24290 - Full Service Restaurant inspection findings and violations

Business Info

Restaurant: La Carreta Express LLC
Address: 1524 23 Hwy. N, Weber City, VA 24290
Type: Full Service Restaurant
Phone: 276 386-7000
Total inspections: 10
Last inspection: 12/14/2015

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Inspection findings	Inspection date	Type
There were no previous open hazards to follow-up on. Hair restraints were worn and gloves used appropriately. Minimal amount of time and temperature control for food safety foods stored in prep refrigerator underneath the make table. Single critical hazard observed during this inspection was corrected during the inspection. All open non-critical hazards to be corrected immediately. Thank you. Critical: Demonstration of Knowledge* (corrected on site) Observation: The person in charge failed to state the required temperatures and holding times for the following conditions of potentially hazardous food: hot holding. 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. Utensils - In-Use - Between-Use Storage (corrected on site) Observation: Ice scoop sitting on ice in 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. Food Storage - Clean and Dry Location Observation: Food stored on the floor on walk-in cooler. Correction: Elevate food storage onto approved shelving with minimum 6" legs or casters. Food - Miscellaneous Sources of Contamination (corrected on site) (repeated violation) Observation: Taco salad shells stored in open plastic food storage container sitting beside and slightly above a small trash can. Correction: Protect food from miscellaneous sources of contamination. Keep shells covered and either move the trash can to another location or move the food storage container. Equipment and Utensils - Durability Observation: Dessert shells are stored in an open cardboard box lined on the inside with aluminum foil. Correction: Replace the cardboard box with a suitable covered food-grade storage container. Equipment and utensils must be capable of maintaining their original characteristics in order to be easily cleaned and to prevent contamination of food. Sanitizing Solutions, Testing Devices Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions. Correction: Obtain a chlorine test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level. Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: upper inside area of ice machine. Correction: Maintain nonfood-contact surfaces of equipment clean. Equipment and Utensils, Air-Drying Required (corrected on site) (repeated violation) Observation: Drinking glasses 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.	12/14/2015	Routine
This inspection focused solely on food temperatures in drawers under the grill, foods in and above the prep refrigerator across from the grill, and foods at the steam table. One half of the drawers under the grill had been filled with ice to keep the temperature of the foods at or below 41°F. There was also a thermometer in the drawers. Thank you for help in resolving this issue so quickly. No violation noted during this evaluation.	08/27/2015	Follow-up
There were no open hazards to follow-up on. However, the temperatures of cold holding units near the grill and oven continue to be a concern. After the last inspection management had the prep refrigerator under the make table serviced. The ambient temperature of that refrigerator today was 45°F. Temperatures of foods in that refrigerator were at or below 41°F with foods on the left side cooler than foods on the right. The refrigerator was opened multiple times throughout this inspection. The drawers underneath the grill were not opened very much during this inspection yet the foods stored there were generally well above 41°F. Either store these foods somewhere else or lower the thermostats on the cold holding units. Management must ensure all cooling equipment is capable of consistently maintaining foods at 41°F or below. The 3-compartment sink was not set up. Single critical hazard observed during this inspection was corrected during the inspection. A follow-up visit will be done in about a week to re-look at the cold holding units and the foods stored in them. Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) Observation: The following foods stored in drawers beneath the grill were cold holding at improper temperatures: tube of sausage 53°F, raw shrimp 50-57°F, raw steaks 49-64°F, tilapia 48-51°F, crabmeat 51°F and sliced tomatoes 47°F. The sliced tomatoes at the prep table were 49°F. The meats had been in the drawers since yesterday and the tomatoes had been in the drawer and at the prep table for about 4 1/2 hours. 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. These foods were all discarded during this inspection.	08/19/2015	Risk Factor
There were no previous open hazards to follow-up on. The facility became extremely busy shortly after this inspection started. The lid to the make table had been removed about 3 hours before. That, coupled with the close proximity of the grill and oven/warmer and the number of times the prep refrigerator door was opened and closed, caused the food temperatures of the sliced tomatoes, pico de gallo, Mexican guacamole, chili rellenos and mozzarella cheese to be above 41°F. The ambient temperatures in the prep refrigerator ranged from 40-47°F with the right side of the refrigerator being a higher temperature. This occurred because that side of the refrigerator was opened more than the left. The majority of the previously mentioned foods were used in food preparation during this inspection. The other foods were placed in the walk-in cooler and quickly cooled to 41°F or below. EHS reminded the person-in-charge that the lid to the make table needed to be on and closed when access to those foods is not needed. The 3-compartment sink was not set up. Good use of gloves and hair restraints observed. Hazards observed during this inspection were corrected during the inspection. There are no open hazards for this facility. Thank you. Food - Miscellaneous Sources of Contamination (corrected on site) Observation: Open packages of sugar and salt observed in the storage room. Correction: Protect food from miscellaneous sources of contamination. Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site) Observation: Beef tips hot holding at improper temperature. Correction: Rapidly reheat the food to 165°F and maintain at 135°F or above through the hot holding period. Hot hold potentially hazardous food at 135°F or above to inhibit the growth of harmful bacteria. Equipment and Utensils, Air-Drying Required (corrected on site) Observation: Drinking glasses 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.	04/20/2015	Routine
Facility very clean. Sanitizer concentration discussed with PIC. Advised to use test strips and obtain 50-100 ppm chlorine. Very busy in kitchen, unable to run dishwasher. Observed good use of gloves and no bare hand contact. Thank you. No violation noted during this evaluation.	12/17/2014	Risk Factor
Facility very clean and organized. Discussed with manager proper cooling methods. Noticed cook placing hot container of chicken and vegetables in walkin for cooling with lid tightly fitting. Loosely cover when cooling stirring often. Facility very busy at time of inspection, observed good no bare hand contact of foods. All food holding temperatures were good. Thank you. No violation noted during this evaluation.	08/15/2014	Risk Factor
Facility very clean. All food temoeratures good. Good food handling practice by employees observed. Thank you. No violation noted during this evaluation.	04/29/2014	Routine
Discussed with person in charge importance of properly label and dating of ready to eat foods. Observed good personal hygiene by food handlers. Facility very clean. Thank you. Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site) Observation: The prepared ready-to-eat ground beef and chicken & vegetables in thewalk in refrigeration unit is not properly dated for disposition. 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.	01/22/2014	Routine
There were no previous open hazards to follow-up on. Person in charge is very motivated to train his staff to adhere to all facets of food safety. Facility is very clean. All hazards observed during this inspection were corrected during the inspection. Thank you. Food Storage - Clean and Dry Location (corrected on site) Observation: Food stored on the floor or food stored less than 6" above the floor outside of the walk-in freezer.;Elevate food storage onto approved shelving with minimum 6" legs or casters. Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) Observation: Shredded beef, Anaheim chile rellenos, plain chile rellenos, sliced tomatoes and guacamole cold holding at improper temperatures. Correction: Relocate foods to a refrigeration unit that is capable of maintaining food storage at 41°F or below to inhibit the growth of harmful bacteria. EHS talked with person in charge (PIC) about the excessive amount of food in the containers holding the tomatoes and guacamole. PIC will speak with his staff about reducing by about half the amount of food in these containers. All of these foods were placed in the walk-in freezer. Temperatures of each of the foods were retaken 30-45 minutes later. All temperatures were between 35-40°F. Equipment and Utensils, Air-Drying Required (corrected on site) Observation: Drinking glasses 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.	10/28/2013	Routine
All items previously identified for corrective actions have been satisfactorily addressed. Facility is permitted to operate effective today. No violation noted during this evaluation.	09/26/2013	Pre-Opening

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