Fish thawed in ROP vacuum packaging. Must remove from packaging before thawing. Corrected.
**As per PIC, facility is being remodeled by property management. Plans must be submitted to health dept for review for approval before remodel.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods
Observation: Raw and/or undercooked house dressing is/are provided on the menu, menu board, table tent or brochure without proper disclosure. House dressing is made using shell egg yolk-must add disclosure to menu or alter ingredients to use liquid egg product instead.
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 asterisking (*) them to a footnote that states that the items are served raw or undercooked, or contain raw or undercooked ingredients.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: 0ppm chlorine at dishwasher (ran 3 times).
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. CORRECTION: changed tub of sanitizer and primed. Corrected to 100ppm.
- Handwashing Cleanser - Availability
Observation: Soap and paper towels are not provided at the hand washing lavatory in the bar.
Correction: Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
- Critical: Toxics - Medicines - Restriction and Storage* (corrected on site)
Observation: Medicines are located above prep sink.
Correction: Locate medicines to prevent contamination of food, equipment, utensils, linens, and single-service and single-use articles
|
02/03/2016 | Routine | |
Dishwasher-observed 0ppm and site bubble for sanitizer stuck at top position. Ran machine 5 times and primed machine until both sanitizer level (corrected to 50ppm) and site bubble floated freely.
Facility MUST monitor dishwasher function to be sure it consistently sanitizes dishes.
- Warewashing Machines, Sanitizer Level Indicator (corrected on site) (repeated violation)
Observation: The warewashing machine is not equipped with a device to warn of low sanitizer level.
Correction: Alter or replace the warewashing machine so that an audible or visual warning is given when more chemical sanitizer needs to be added. AFTER RUNNING MACHINE 5 TIMES AND PRIMING, CORRECTED DURING INSPECTION.
- Ventilation Systems - Cleaning Ventilation Systems - Nuisance and Discharge Prohibition (repeated violation)
Observation: Ventillation system is over ridded (filters removed).
Correction: Repair to proper working order.
|
11/03/2015 | Follow-up | |
Dishwasher- spoke to service vendor day after routine visit to explain need for audio/visual low sanitizer indicator. He indicated it would be installed within next 2 weeks.
During follow-up visit, dishwasher was not sanitizing dishes (checked sanitizer supply bucket and ran machine 5+ times). Cannot determine is audio/visual low sanitizer is working properly. Machine is equip with visual ball floats that do not appear to be moving. Do not use dishwasher, use 3 basins, until this is repaired/operating properly.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site) (repeated violation)
Observation: The prepared ready-to-eat (RTE) food in the 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.
- Warewashing Machines, Sanitizer Level Indicator (repeated violation)
Observation: The warewashing machine is not equipped with a device to warn of low sanitizer level.
Correction: Alter or replace the warewashing machine so that an audible or visual warning is given when more chemical sanitizer needs to be added.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: 0ppm chlorine at 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. CORRECTION is to dicontinue using dishwasher and use 3 basins until repaired.
- Ventilation Systems - Cleaning Ventilation Systems - Nuisance and Discharge Prohibition (repeated violation)
Observation: Ventillation system is over ridded (filters removed).
Correction: Repair to proper working order.
|
10/29/2015 | Follow-up | |
Reminder: wash, rinse, sanitize at least every 4 hours.
- Critical: Reheating for Hot Holding* (corrected on site)
Observation: The chicken was not reheated to 165F within 2 hours to eliminate pathogenic bacteria.
Correction: Rapidly reheat food for hot holding to 165°F or above within 2 hours.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Items at LEFT prep cooler are cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.CORRECTION INITIATED-items relocated at inspection
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site) (repeated violation)
Observation: The prepared ready-to-eat (RTE) tres leche and flan in the 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.
- Equipment and Utensils - Multiuse, Characteristics
Observation: The food contact surface of the cracked colander/bowl and spatula is not durable, nonabsorbent, easily cleanable, resistant to pitting.
Correction: Repair or replace the equipment to permit easy cleaning and prevent the migration of deleterious substances, or transference of colors, odors, or tastes to food.
- Warewashing Machines, Sanitizer Level Indicator (repeated violation)
Observation: The warewashing machine is not equipped with a device to warn of low sanitizer level.
Correction: Alter or replace the warewashing machine so that an audible or visual warning is given when more chemical sanitizer needs to be added. Also increase dishwasher temperature to 120F.
(NOTE: facility had service provided install "new" machine).
- Ventilation Systems - Cleaning Ventilation Systems - Nuisance and Discharge Prohibition (repeated violation)
Observation: Ventillation system is over ridded (filters removed).
Correction: Repair to proper working order.
|
09/09/2015 | Routine | |
paper towels and handwash sign at bar handsink put in place during inspection
- Warewashing Machines, Sanitizer Level Indicator
Observation: The warewashing machine is in need of service. The a device to warn of low sanitizer level cannot be seen (light behing tubes may need replacing or install new device) and the rinse temperature needs to be increased.
Correction: Alter or replace the warewashing machine so that an audible or visual warning is given when more chemical sanitizer needs to be added and provide 120F rinse water.
- 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 QUAT test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Ventilation Systems - Cleaning Ventilation Systems - Nuisance and Discharge Prohibition
Correction:
- Ventilation Systems - Cleaning Ventilation Systems - Nuisance and Discharge Prohibition (corrected on site)
Observation: Vent filters in the hood system observed removed to by-pass filters.
Correction: Properly use and maintain hood system vent filters.
|
02/24/2015 | Routine | |
All previous violations were corrected and shall be maintained corrected.
Facility in excellent condition.
No violation noted during this evaluation. | 10/06/2014 | Follow-up | |
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: In-use utensils improperly stored between use in that ice scoop and scoop for tortilla chips observed stored in containers of food such that the handles were observed touching said food.
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.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: The prepared ready-to-eat (RTE) broccoli cream soup, chilli con queso, chicken corn, black beans in the 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.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent (corrected on site)
Observation: The nonfood contact surface is not nonabsorbent in that cardboards observed being used on shelf under hot holding table in kitchen and on floor in food storage area .
Correction: Operator voluntarily discarded said cardboards.
- Equipment - Cutting Surfaces
Observation: The cutting board(s) along the low boy refrigerators in kitchen are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site)
Observation: The handwash station at the kitchen is being used to clean dishes in that employee observed rinsing coffee maker in said sink and residue of old food debris observed in said kitchen.
Correction: The handwash facility identified above is to be used for washing hands only
- Handwashing Cleanser - Availability
Observation: Soap and paper towel was not provided at the hand washing lavatory in the handwashing sink next to ice machine.
Correction: Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
- Lighting, Intensity
Observation: Less than 10 foot candles of light was noted in the food prep and storage area in front of lowboy refrigerator with cutting board and grill.
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. Replace/provide new bulb with adequate lighting.
|
09/24/2014 | Routine | |
All items noted during the previous inspection have been corrected - maintain the corrected items as corrected.
Discussed one step cooling with GM and head cook.
No violation noted during this evaluation. | 08/07/2013 | Follow-up | |
Site visit made to conduct post inspection conference.
No violation noted during this evaluation. | 07/18/2013 | Other | |
Correct the remaining items within 24 hours. Maintain the corrected items as corrected.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Raw shell eggs stored above ready to eat food.
Correction: Store raw animal foods below ready to eat foods.
- Critical: Cooling* (repeated violation)
Observation: Improperly cooled foods - salsa containing cut tomato.
Correction: Cool potentially hazardous foods prepared from ingredients at ambient temperature to 41°F or below within 4 hours.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (repeated violation)
Observation: Food hot holding at improper temperatures.
Correction: Hot hold potentially hazardous food at 135°F or above.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Foods cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below.
|
07/17/2013 | Risk Factor | |
ACR 30288
A complaint was received that stated the complainant and a family member both became ill after consuming chicken enchiladas at this facility.
The GM was not aware of this complaint and has not received any other calls. According to the GM - no employees called out sick or were sent home in the past 2 weeks. The employee health policy is posted in a location that is readily observable by front and back of the house staff. The GM indicated that new hires are trained on employee health and it is reviewed weekly. According to sales data 17 meals containing chicken enchiladas were sold on the day of the complainants meal.
Please contact LCHD immediately if any customers call to complain.
No violation noted during this evaluation. | 07/17/2013 | Complaint | |
Restaurant representatives - add corrected or new information about Los Tios Grill Restaurant, 201- A Harrison St Se, Leesburg, VA 20175 »