The inspection observations, and corrective actions, were discussed with the person in charge. This inspection was received by Atilio Benitez.
- Cloths - Wiping Cloths - Use Limitation (corrected on site)
Observation: Wiping cloths improperly stored between use (on cutting board or on shelf under counter in cooking area).
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use. XXX XXX The wiping cloth was put back into the bucket, thank you.
- Food Storage - Clean and Dry Location
Observation: Food (bags of onions and boxes of vegetables in the walk-in cooler
Correction: open bag of rice in the kitchen) was stored on the floor or less than 6" above the floor.;Elevate food storage onto approved shelving or racks, with minimum 6" legs or casters or other riser
- Food - Miscellaneous Sources of Contamination
Observation: Food prep area (the top of a chest freezer), located beside the back (west) door into the kitchen, is subject to contamination by drip/splash from the handwashing sink, when employees reach over this prep surface to get a paper towel from the dispenser on the wall above the chest freezer.
Correction: Re-locate the towel dispenser to avoid contamination of the nearby food preparation surface(s). Suggestion: mount it on the wall directly above the handwashing sink so that employees do not reach over food preparation surfaces to get a towel.
- Critical: Cooling* (corrected on site)
Observation: Cooked ground beef, in the walk-in, which had been prepared on the preceding day, was above 41°F after 6 hours total cooling time.
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. To correct: Re-heat the food to minimium 165°F for minimum of 15 seconds, then repeat the cooling process properly (recondition the food). Recommendation: use more, smaller containers while food is cooling, so that it will lose heat faster. Then, if desired, transfer the cooled food to a larger container for storage. XXXXXX The food was re-heated, thank you.
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness* (corrected on site)
Observation: Chlorine sanitizing solution in the wiping cloths bucket was not at an acceptable concentration (below 10 PPM).
Correction: Adjust the chlorine sanitizing solution to a level of at least 50 parts per million when the pH is at 10 or less and the water temperature is at 100°F, or 100 PPM at 55°F. XXXXXX Fresh solution for the wiping cloths bucket was made up, thank you.
- Kitchenware and Tableware (corrected on site)
Observation: Cleaned and sanitized eating forks were stored with their handles down and the mouth-contact part (tines) up (in the yellow plastic baskets, waiting to be used to set tables). The food- or lip-contact surfaces of the forks were not protected from contamination
Correction: Handle, display, or dispense cleaned and sanitized utensils so the food- or lip-contact surface are protected from contamination: invert the forks so that their handles are up.
- Floors, Walls, and Ceilings - Cleanability
Observation: Floor or floor covering -- the unfinished wooden ramp from kitchen to walk-in cooler (beside the mop sink) -- is not smooth, non-absorbent, and easily cleanable.
Correction: Repair or replace floor or floor covering to make it smooth, non-absorbent, and easily cleanable. Varnish or paint the wood
- Toilet Rooms - Enclosed
Observation: Employees' toilet room door is not provided with a self-closing hinge(s).
Correction: Provide self-closing hinge(s) for this toilet room door. Completely enclosed toilet facilities minimize the potential for the spread of disease by the movement of flies and other insects between the toilet facility and food preparation areas.
- Toilet Rooms - Closing Toilet Room Doors
Observation: Door to employees' toilet room (in the kitchen) was standing open.
Correction: Keep toilet room doors closed, except when cleaning or during maintenance operations, to prevent insect and rodent entrance, and the associated potential for the spread of disease.
|
07/16/2015 | Routine | |
Restaurant representatives - add corrected or new information about Los Patrones Mexican Restaurant 2, 15017 Northumberland Hwy., Burgess, VA 22432 »