No violations observed. Facility well maintained.
No violation noted during this evaluation. | 02/04/2016 | Risk Factor | |
Previous hazards corrected, facility well maintained. Good personal hygiene and proper hand washing observed.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Containers of cleaners are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. Cleaners stored on shelf at bar with drink/drink mix containers.
Correction: Containers of cleaners must be located in an area that is not above food, equipment, utensils, linens or single service items.
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10/07/2015 | Risk Factor | |
Facility in good shape in general. Very good cooling procedure observed. Good hand washing, personal hygiene and proper glove use noted.
- Physical Facilities in Good Repair
Observation: The right Corner of front service ceiling is not maintained in good repair. There is a tile that is half missing allowing possibility of dust or other debris to enter from above the ceiling.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The floor of rear area under the steel table and under make table and equipment in kitchen, and the wall at the end of the make table near the trash can noted in need of cleaning.
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.
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06/09/2015 | Routine | |
Observed proper glove use today. No bare hand contact with ready-to-eat foods and gloves changed, hands washed between different tasks. While items were in proper temperature range the person in charge was able to tell me the time for cooling item (refried beans). The beans were cooling for 1 hour in shallow pans.
No violation noted during this evaluation. | 02/11/2015 | Risk Factor | |
Method for time monitoring is to use colored stickers with the time noted. Cook was able to explain the time for the items off of temperature and they were above 135°F.
Cook was also able to explain how long the items cooling had been off of the stove.
No violation noted during this evaluation. | 10/17/2014 | Follow-up | |
Discussed time control and options for noting time on products. Provided food safety guidance documents. Will return in 2 weeks to check on status of time control marking.
No violation noted during this evaluation. | 10/07/2014 | Follow-up | |
Discussed preparation of food
- Gloves - Use Limitation (corrected on site)
Observation: Single-use gloves while worn during multi-tasked food preparation.
Correction: Discard gloves when changing tasks and wash hands when changing from raw food to ready-to-eat (RTE) food preparation to prevent cross contamination. Single-use gloves shall be used for only one task such as working with RTE food or with raw animal food and used for no other purpose.
- Critical: Time as a Public Health Control*
Observation: No written procedures for the use of time as a public health control with potentially hazardous foods.
Correction: Provide written procedures for the use of time as a public health control. The procedures must include the following steps or practices: a. Food must be marked with the time within which it must be cooked, served or discarded. b. The food is served or discarded within four hours from the time when the food is removed from temperature control c. Food in unmarked containers or packages, or for which the time expires is discarded and d. Written procedures are maintained in the food establishment and made available to the regulatory authority upon request e. Once time is implemented as a control measure for potentially hazardous food, no other measures may be substituted.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site) (repeated violation)
Observation: Dishmachine did not have sanitizer coming thru and items were not properly sanitized.
Correction: Assure that the dishmachine is functioning properly before using it to clean and sanitize. Use the primer switch for sanitizer to assure that sanitizer is moving through the line.
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10/04/2014 | Risk Factor | |
Items from previous inspection have been corrected.
Assure items are properly heated to 165°F on the stove and then placed on the steam unit. The steam unit must be turned on early enough so that it is greater than 160°F before food is placed on it. The food must not go below 135°F.
The shrimp were thawed this morning and were cooling back down from being outside of the refrigerator. Rice is set aside to replace the rice on the line, this was still above 170°F and will be placed in the steam line within 2 hours. Also chili rellanos are placed on top of the prep unit to soften, these are replaced into refrigeration in less than two hours if they have not been served.
Discussed handwashing and glove use. Remember hands are washed after handling raw product and new gloves put on only after the hands have been washed.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (repeated violation)
Observation: Foods on the steam unit hot holding at improper temperatures. It appears that the unit had not been turned on soon enough to keep these items above 135°F, most items were within 5 degrees of the proper temeprature.
Correction: Hot hold potentially hazardous food at 135°F or above to inhibit the growth of harmful bacteria.
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06/05/2014 | Risk Factor | |
In discussing the chili relanos it was determined that time would be a good control for these during busy times. This is to be accomplished by placing half of the amount in the refrigerator and setting the other half at the top of the prep table above the cool line, then replacing from the refrigerator as need. Note the time the first half is placed out and assure that it is used or discarded within 4 hours.
In discussing the hot held items at the steam table, it was determined that the steam table had not been turned on early enough before food was placed in it as the temperature of the unit was 165°F and the temperature of the food was lowest for the beef which was prepared first and highest for the chicken which was prepared last. Always turn the steam table on ahead of time to assure it is hot enough before food is placed on the unit.
Corrective action for the food was decided to use time and replace the rice, beans, and beef by 2:30 PM.
Discussed with the person in charge that the dishwasher must be checked before operation. Showed how to check to assure the sanitizer is moving through the line and what to look for as reasons it may not be moving through the line.
Good call on the tomato sauce that came in dented, returning it to the vendor is the correct action when this occurs.
The person handling raw food doesn't need to be wearing gloves. Single use gloves are only to be worn when preparing ready to eat food that will no longer be heat treated. When handling raw food, since it will be cooked, gloves are not necessary and wearing them may cause cross contamination as it was observed in this inspection.
- Critical: Hands - When to Wash* (corrected on site)
Observation: Employee handled raw food and then ready to eat food without washing hands in-between
Correction: Hands must be washed after handling raw animal food before handling ready to eat food.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Raw ground beef stored over lemons in the refrigeration unit.
Correction: Separate raw foods of animal origin during storage, preparation, holding, and display from raw RTE food including foods 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 - Hot Holding* (corrected on site)
Observation: Food on the steam table hot holding at improper temperatures.
Correction: Hot hold potentially hazardous food at 135°F or above to inhibit the growth of harmful bacteria.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Chili Relanos cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Temperature - Food Temperature Measuring Devices - Provided
Observation: The person in charge could not provide a food temperature measuring device.
Correction: Obtain at least one food temperature measuring device so employees can properly monitor the temperature of food items in the establishment.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: Ice machine chute
Correction: Clean and sanitize these surfaces for food contact.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: The food-contact surfaces of the following equipment were not observed sanitized: Glass ware. This was due to the sanitizer not moving through the dispensing line for the mechanical dishwasher.
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. Always check the mechanical dishwasher to assure it is properly sanitizing.
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02/19/2014 | Routine | |
Facility closed for renovations. Discussed with manager what was being done. Discussed preparation of foods that are cooked, cooled, and reheated.
No violation noted during this evaluation. | 01/10/2014 | Routine | |
Previous hazard corrected. No hazards noted today. Very good hand washing frequency and procedure noted. Items cooling in walk-in are 3" thick and have lids skewed for air circulation, cooling temperatures good, good job. All sanitizing solutions including the warewashing machine at proper concentrations. No bare hand contact with food observed.
No violation noted during this evaluation. | 09/24/2013 | Risk Factor | |
Cheese sauce , refried beans, chicken w/ vegetables and gucamole sauce in walk-in refr. in shallow pans, temperatures reflect proper cooling good job. Good hand washing and utensil use, no bare hand contact w/ ready-to-eat foods observed. Warewashing machine sanitzing solution as well as third compartment of sink at proper levels.
- Thawing (corrected on site) (repeated violation)
Observation: Improper methods used to thaw shrmp. Bags of shrimp thawing at room temperature in kitchen, items still frozen, moved to refr. unit.
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
- Light Bulbs Protective Shielding
Observation: Florescent light fixture in kitchen not shielded, coated, or otherwise shatter-resistant.
Correction: Shield or replace light tubes with coated or shatter-resistant tubes.
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06/24/2013 | Routine | |
Remember to close the lids on the dumpster when not in use.
Monitor the temperature of the walk-in refrigerator to assure it drops back below 40°F
Discussed slacking and other items left out of temperature. Time is critical with these items to assure they do not enter the danger zone with enough time to grow pathogens.
- Refuse - Covering Receptacles (repeated violation)
Observation: Dumpster or outside refuse container was open or uncovered. There is also a lid missing to a Dumpster.
Correction: Cover all waste containers when not in continuous use.
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03/15/2013 | Training | |
There were no previous open hazards to follow-up on. Recommend you take and record the temperature of the walk-in cooler at least 2-3 times throughout the day. Proper cooling procedures were discussed with a staff member and the person-in-charge. All open hazards to be corrected immediately.
- Jewelry - Prohibition (corrected on site)
Observation: Cook wearing a watch on his arm while preparing food.
Correction: Ensure employees are not wearing jewelry on their arms and hands while preparing food. This section does not apply to a plain ring such as a wedding band.
- Food - Packaged and Unpackaged - Separation, Packaging, and Segregation
Observation: Observed several open packages of food in the storage room, and in the kitchen and walk-in cooler observed numerous foods in pans that were not covered. In addition, food was stored under a dripping condensate line in the walk-in cooler. The chile rellenos stored there were on an uncovered tray.
Correction: Prevent cross-contamination by storing food in packages, covered containers, or wrappings. Do not store food under a condensate line.
- Utensils - In-Use - Between-Use Storage
Observation: Dispensing utensils improperly stored between uses. A glass plate was being used to dispense food from a container of meat. Plate was sitting in the food.
Correction: Do not use anything made of glass as a dispensing utensil. Ensure all dispensing utensils have handles. 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.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Food Storage - Clean and Dry Location
Observation: 1) A large pot of sauce was stored on the floor near the kitchen hand sink. 2) Beans, onions and various other food items stored on the floor or food stored less than 6" above the floor in the walk-in cooler and in the storage room.;1) 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. 2) Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Thawing (corrected on site)
Observation: Improper methods used to thaw bulk packages of raw hamburger. Hamburger had been left out on the counter before placing it in the walk-in cooler. Staff did not take or record any food temperatures during this time. Two packages of hamburger in the walk-in cooler were found to be 60°F and 61°F.
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. Hamburger was discarded during this inspection. Two packages of hamburger were discarded during this inspection.
- Critical: Cooling* (corrected on site)
Observation: Melted cheese (combined with milk) observed not being adequately cooled to prevent the growth of harmful bacteria. Three pans of cheese were cooling in the front cooler. All pans were full to the brim.
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. Recommend you reduce the amount of cheese you put in each pan to no greater than half of what the pan will hold.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: The pan of beef sitting above the stove was hot holding at improper temperatures.
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.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Chile rellenos sitting in a container on the counter, and sliced tomatoes, pico de gallo and cheese cold holding at improper temperatures at the make table.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods
Observation: The raw and/or undercooked foods (eggs) provided on the menu, menu board, table tent or brochure do not provide a disclosure statement.
Correction: The Consumer Advisory shall include a disclosure statement that includes a description of the animal-derived foods and identification of the animal-derived foods by astericking (*) them to a footnote that states that the items are served raw or undercooked, or contain raw or undercooked ingredients.
- Single-Service and Single-Use, Characteristics*
Observation: The food contact surface of the plastic bag used to store tortillas is not safe and may cause contamination.
Correction: Discontinue use of non-food grade bags as food contact (storage) material. Provide single-service and single-use articles that are safe and clean, and will not allow the transfer of colors, odors, or tastes to the food.
- Temperature - Food Temperature Measuring Devices - Provided
Observation: The person in charge could not provide a working food temperature measuring device.
Correction: Obtain at least one food temperature measuring device so employees can properly monitor the temperature of food items in the establishment.
- Equipment - Good Repair and Proper Adjustment
Observation: 1) A plastic storage bin used to store spices is broken and a large storage bin with pinto beans in it has a lid with a crack in it. 2) Missing filter in hood.
Correction: Replace the container, lid and filter to restore states of condition that allow for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter.
- 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: storage shelves, plastic containers storing spices and the outside of the small GE refrigerator in the bar area.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Equipment and Utensils, Air-Drying Required
Observation: Plastic 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.
- Toilet Room Receptacle Covered
Observation: There is no cover to the waste basket in the female restroom.
Correction: Provide a cover to the waste basket in the ladies restroom.
- Refuse - Covering Receptacles
Observation: Dumpster or outside refuse container was open or uncovered. There is also a lid missing to a Dumpster.
Correction: Cover all waste containers when not in continuous use.
- Handwashing Signage/Handwashing Facilities (corrected on site)
Observation: A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees. No sign in either the men's restroom or women's restroom or at the kitchen hand sink.
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
- Lighting, Intensity
Observation: Less than 10 foot candles of light was noted in the walk-in cooler.
Correction: Provide at least 10 foot candles at a distance of 30 inches from the floor in the walk-in refrigeration units and dry storage areas and in other areas and rooms during periods of cleaning.
- Physical Facilities in Good Repair
Observation: 1) There is a substantial amount of water on the floor in front of the ice machine. 2) Ceiling tile falling out in the storage room.
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.
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03/05/2013 | Training | |
No other violations observed. Violation 0220 above corrected during inspection..
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: Employee observed drinking from an uncovered container and eating in the food preparation area.
Correction: No eating allowed in the kitchen area. 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.
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12/14/2012 | Risk Factor | |
Restaurant representatives - add corrected or new information about Little Mexico #1, 1941 Neely Rd. #117, Big Stone Gap, VA 24219 »