Observed good handwashing practices during the inspection. Staff is very cooperative to make corrections. Thank you!
Abbreviations: PIC – Person in Charge, RIC – Reach-in Cooler, WIC – Walk-in Cooler, RIF – Reach-in Freezer, WIF – Walk-in Freezer, IT- Internal Temperature, ST – Surface Temperature, ppm – parts per million, DT – drive-thru SP – sandwich prep unit
- Hands - Preventing Contamination from Hands* (corrected on site)
Observation: Employees observed handling ready-to-eat (RTE) food with their bare hands. Observed the bartender cut and serve fruit with his bare hands. Discussed importance of avoiding bare hand contact.
Correction: Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
- Critical: Food Contact with Equipment and Utensils* (corrected on site)
Observation: Food in contact with equipment or utensils that have not been cleaned or sanitized as required. PIC stated in-use utensils are washed and sanitized once per day. Discussed with PIC that all in-use utensils must be cleaned and sanitized or replaced with clean and sanitized equipment at least every 4 hours.
Correction: Use only cleaned and sanitized utensils or equipment during food preparation.
- Critical: Cooling* (corrected on site)
Observation: Two containers of salsa (57'F, 60'F) stored in the walk-in cooler was observed not being adequately cooled to prevent the growth of harmful bacteria. PIC stated salsa was made 5 hours prior to inspection. PIC voluntarily discarded the salsa. Discussed pre-chilling the ingredients and cooling methods with the PIC.
Correction: Cool potentially hazardous foods prepared from pre-chilled ingredients or ingredients at ambient temperature to 41°F or below within 4 hours. 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.
- Equipment - Fixed Equipment, Spacing or Sealing (repeated violation)
Observation: The handsink by the warewashing area is no longer sealed to adjoining equipment or walls.
Correction: Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site) (repeated violation)
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: deli slicer and the can opener blade.
Correction: Clean and sanitize these surfaces for food contact.
- Equipment - Non-Food Contact Surfaces and Utensils (repeated violation)
Observation: Interior surfaces of the bulk ice machine and the soda gun nozzle at the bar were observed soiled with accumulations of grime and debris.
Correction: Clean the surface of the equipment at any time when contamination may have occurred, at least every 24 hours, before restocking the consumer self-service equipment/utensils, or per manufacturer specifications.
- Equipment and Utensils, Air-Drying Required
Observation: Cooking pans and food containers stored on the storage rack in the warewashing area 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.
- Plumbing System Maintained in Good Repair
Observation: Plumbing connections under the 3-compartment sink are leaking.
Correction: Plumbing systems and components shall be maintained in good repair.
- Refuse - Covering Receptacles (corrected on site)
Observation: Dumpster or outside refuse container was open or uncovered. Observed the grease receptacle to be open. PIC closed the lid during the inspection.
Correction: Cover all waste containers when not in continuous use.
- Handwashing Cleanser - Availability (corrected on site)
Observation: Soap was not provided at the hand washing lavatory in the bar area. PIC provided soap during the inspection.
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.
- Hand Drying Provision (corrected on site) (repeated violation)
Observation: No disposable towels were provided at the hand washing lavatory on the cook line. PIC provided paper towels during the inspection.
Correction: Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
- Lighting, Intensity
Observation: Less than 20 foot candles of light was noted in the walk-in cooler. 1.8 foot candles were measured.
Correction: Provide at least 20 foot candles at a distance of 30 inches from the floor in consumer self-service areas, inside equipment, warewashing, equipment storage, toilet rooms
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The ceiling tiles and light shields are noted in need of cleaning over the salsa area, food prep area, and cook line.
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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03/01/2016 | Routine | |
Discussed with the person in charge:
1. EHS will follow-up via phone call regarding handsink water temperature.
2. Good cooling procedures observed
3. Glove-use and handwashing
RIC-Reach-in Cooler, RIF-Reach-in Freezer, WIC-Walk-in cooler, WIF-Walk-in Freezer, IT-Internal temperature, ST-Surface Temperature
- Handwashing Lavatory, Water Temperature, and Flow
Observation: Water from the handwashing sinks throughout the facility was measured at a temperature less than 100°F. PIC contacted a repair company during the inspection. Water from the 3-compartment sink and prep sink measured at 135'F.
Correction: Make necessary adjustments to valves and lines serving the handsink to provide water of at least 100°F to allow more effective removal of fatty soils encountered in kitchens.
- Handwashing - Using a Handwashing Lavatory (corrected on site)
Observation: The handwashing facility located in the bar area was observed blocked with mixers and glasses, preventing access by employees for easy handwashing. PIC removed glasses and mixers from the hand sink during the inspection.
Correction: Access to the handwashing facility identified above is to be available during all hours of operation. Remove the mixers and glasses preventing its use.
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site)
Observation: Observed a spray bottle of degreaser not properly labeled. PIC labeled the spray bottle of degreaser during the inspection.
Correction: Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
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09/04/2015 | Risk Factor | |
Discussed with the person in charge:
1. Good cooling methods discussed - ice wand and time tracking on the white board
2. Good glove-use observed
3. Ensure a sanitizing agent is obtained in order to set-up the 3-compartment sink if the dishmachine is in disrepair
4. Good storage observed in the walk-in cooler
Overall, the facility is clean and well maintained. Thank you.
Abbreviations: PIC – Person in Charge, RIC – Reach-in Cooler, WIC – Walk-in Cooler, RIF – Reach-in Freezer, WIF – Walk-in Freezer, IT- Internal Temperature, ST – Surface Temperature, SP – sandwich prep unit, PPM - parts per million
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: Dispensing utensils improperly stored between uses. Observed the ice scoop to be stored in contact with the ice in the ice bin at the wait station. PIC removed the scoop during the inspection.
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 (corrected on site)
Observation: Observed lemon wedges at the wait station and the granola container stored uncovered. PIC placed a cover over the food items during the inspection.
Correction: 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.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: The prepared ready-to-eat (RTE) diced tomatoes and the cooked beef in the 3-door reach-in cooler are not properly dated for disposition. PIC placed the proper date on the food items during the inspection.
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 - Fixed Equipment, Spacing or Sealing
Observation: The handsinks, prep sinks, and the pre-wash sink are no longer sealed to adjoining equipment or walls. Ensure all sinks and prep tables that are exposed to moisture are sealed to adjoining walls and equipment.
Correction: Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
- Equipment - Cutting Surfaces
Observation: The cutting boards in the bar area and on the storage rack in the dishmachine area 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.
- Equipment and Utensils - Good Repair and Calibration (corrected on site)
Observation: Two spatulas on the storage rack and the ice scoop by the large ice bin were observed in a state of repair and condition preventing effective maintenance and easy cleaning. PIC discarded the melted spatulas.
Correction: Discard, replace or repair the equipment to provide proper operation, accuracy, functioning, maintenance, and cleanability.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: The food-contact surfaces of the meat slicer were observed soiled to sight and touch.
Correction: Clean and sanitize these surfaces for food contact.
- Equipment - Non-Food Contact Surfaces and Utensils (corrected on site)
Observation: Surfaces of the following equipment were observed soiled with accumulations of grime and debris: soda nozzles at the wait station, soda gun in the bar area, interior surfaces of the ice machine.
Correction: Clean the surface of equipment at any time when contamination may have occurred, at least every 24 hours, before restocking the consumer self-service equipment/utensils, or per manufacturer specifications.
- Equipment - Cooking and Baking Equipment
Observation: The cavity of the microwave oven is observed soiled.
Correction: Using the manufacturer's recommended cleaning procedure, clean the microwave oven at least every 24 hours.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the following equipment has accumulations of grime and debris: sprayer nozzle at the pre-wash sink in the dishmachine area, hood above the dishmachine.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Kitchenware and Tableware
Observation: Plates on the cook line were observed stored with the food contact surface facing upward.
Correction: Store tableware with food surface facing downward to prevent contamination prior to use.
- Outer Openings - Protected
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents. Observed large gaps around the back door. PIC stated that a new door sweep will be obtained.
Correction: Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
- Hand Drying Provision (corrected on site)
Observation: No disposable towels were provided at the hand washing lavatory in the bar area. PIC placed paper towels at the sink during the inspection.
Correction: Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
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03/30/2015 | Routine | |
Follow up was to make sure sandwich prep unit is repaired and holding temp and to make sure they are correctly cooling. Sandwich prep was holding food at 40-42. It is next to the grill so I advised the manager to keep doors shut at all times and keep monitoring
No violation noted during this evaluation. | 05/12/2014 | Follow-up | |
beans hot holding - 170, beans cooling - 60 @ 2 hours. Manager has a good training program in use and cleaning schedules and is knowledgeable about food safety. Will return to make sure sandwich prep unit is holding temperature
- Critical: Cooling* (corrected on site)
Observation: Cooked salsa mix in large container in WIC noted not being adequately cooled to prevent the growth of harmful bacteria.
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.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Cheese, cut tomato, cooked chicken/beef enchiladas, salsa cold holding at improper temperatures in grill prep unit
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness* (corrected on site)
Observation: Chlorine sanitizing solution used was not at an acceptable concentration.
Correction: Adjust the chlorine sanitizing solution to a level of at least 25 parts per million when the pH is at 10 or less and the water temperature is at 120°F.
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04/14/2014 | Risk Factor | |
Discussed the following items with the Person in Charge:
1. Food safety information and class information for Spanish classes was left with the person in charge.
2. Recommend cleaning grease trap. Water at drain leading to grease trap appeared slow to drain during today's inspection.
3. Ensure employees are removing stickers from equipment prior to washing.
4. Ensure sanitizer in spray bottles is checked regularly for concentration. When tested, low sanitizer concentration was observed in a spray bottle.
5. Noted 50-100 parts per million chlorine present during rinse cycle of dish machine.
Noted a great improvement in several areas since last year's routine inspection. Thank you!
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: Dispensing utensils improperly stored between uses. Observed scoop for pinto beans stored with handle in contact with the 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.
- Equipment - Fixed Equipment, Spacing or Sealing
Observation: The seal along the dish machine table and three compartment sink is no longer completely sealed to adjoining equipment or walls.
Correction: Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: the meat slicer and soda nozzles.
Correction: Clean and sanitize these surfaces for food contact.
- Non-Food Contact Surfaces (corrected on site)
Observation: The nonfood contact surface of the holster for the soda gun in the bar area has an accumulation of grime and debris.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Equipment and Utensils, Air-Drying Required
Observation: Food storage containers (plastic and metal) 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.
- Physical Facilities in Good Repair
Observation: Several light bulbs throughout the kitchen are noted burned out. Person in Charge stated he will have employees replace light bulbs today.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Ventilation Systems - Cleaning Ventilation Systems - Nuisance and Discharge Prohibition
Observation: Intake and exhaust air ducts are not being cleaned. Observed excessive accumulation in the exhaust duct above the dish machine.
Correction: Clean intake and exhaust air ducts and change filters so they are not a source of contamination by dust, dirt and other materials
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12/20/2012 | Routine | |
Restaurant representatives - add corrected or new information about Mexico Restaurant, 9825 Jefferson Davis Hwy, Fredericksburg, VA 22408 »