Discussed with the Person in Charge:
1. Ensure fish is removed from packaging, or packaging is opened prior to thawing fish in the walk in cooler.
2.Employee Health, cooling, and temperature hand outs were left with the Person in Charge.
3. Foods on buffet are out from 11-2, and any foods left-over at the end of the lunch buffet are discarded per discussion with the Person in Charge.
4. Ensure plumbing connection at hand sink is repaired as soon as possible.
- Critical: Employee Health* (corrected on site)
Observation: Employees or applicants are not aware of the reporting procedures concerning information about their health and activities as they relate to diseases that are transmissible through food, including the date of onset of jaundice or of an illness due to Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virus or Norovirus. Per discussion with the Person in Charge the facility does not have an employee health policy for the employees to follow. A sample of an employee health policy was left with the person in charge.
Correction: Have the license holder require employees or applicants report to the person in charge any information about their health and activities if they are diagnosed with or had a past illness from Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virus or Norovirus
- Critical: Cooling* (corrected on site)
Observation: Observed beef in the walk in cooler that noted not being adequately cooled to prevent the growth of harmful bacteria. The beef was made yesterday and measured at 46'F. The person in charge discarded the beef.
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.
- Cooling Methods (corrected on site)
Observation: The methods used for cooling were not adequate. Observed beef in the walk in cooler that was made yesterday in a 4 inch deep large food container with a lid on it. Person in charge discarded the product. Cooling hand outs were left with the person in charge.
Correction: Cool foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Using rapid chill cooling equipment 4. Stirring the food in a container placed in an ice water bath 5. Using containers that facilitate heat transfer 6. Adding ice as an ingredient 7. Any other method that can effectively accomplish cooling.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Observed cheese sauce hot holding at improper temperatures. The cheese sauce measured at 122'F. The person in charge reheated the cheese sauce on the stove.
Correction: Hot hold potentially hazardous food at 135°F or above to inhibit the growth of harmful bacteria.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods (repeated violation)
Observation: Raw and/or undercooked foods such as eggs are provided on the menu, menu board, table tent or brochure without proper disclosure. The menu does include a disclosure but does identify the foods it applies to with asterisks.
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.
- Equipment - Good Repair and Proper Adjustment
Observation: Drain plugs was observed in a state of disrepair and damaged. Drain plugs are not available at this time. Observed employees using gloves to stop the water.
Correction: Replace it the drain plugs with ones that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- 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: 1. the avocado masher on the table side guacamole cart 2. several utensils stored in the clean utensils bin. The Equipment was taken back to the warewashing area to be cleaned.
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: 1. soda nozzles on the server line 2. can opener blade were in contact with non-potentially hazardous food items that were observed soiled with accumulations of grime and debris. The person in charge instructed the employees to clean the equipment.
Correction: Clean the surface of the soda nozzles and can opener blade 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.
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surfaces of the following equipment: 1.top of the dish machine 2. the backside of the flat top grill 3. under the flat top grill have accumulations 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 (repeated violation)
Observation: Several food storage on the clean storage rack and also plastic cups on the server line 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.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (corrected on site)
Observation: Several stacks of clean plates were observed stored with the food-contact surface facing upward on the cooks line. Person in charge instructed an employee to make a cover plate for each stack.
Correction: Store equipment and utensils covered or inverted to prevent contamination while in storage.
- Critical: Backflow Prevention Device, When Required*
Observation: Backflow or backsiphonage prevention device not available on threaded faucet as required by law.Observed a hose with a nozzle attached and under continuous pressure without a dual-check valve installed on the faucet.
Correction: Provide a backflow or backsiphonage prevention device on all threaded faucets.
- Plumbing System Maintained in Good Repair
Observation: Plumbing connections under the hand sink in the ware washing area are leaking.
Correction: Plumbing systems and components shall be maintained in good repair.
- Ventilation Systems - Cleaning Ventilation Systems - Nuisance and Discharge Prohibition
Observation: Intake and exhaust air ducts are not being cleaned. Observed the exhaust vent over the dish machine to be in need of cleaning.
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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02/18/2016 | Routine | |
Abbreviations: PIC=person in charge
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: The following foods were cold holding at improper temperatures on the buffet: 1) Lettuce 44'F 2) Pico 43'F 3) Sour cream 44'F 4) Salsa 42'F.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods
Observation: A review of the menu with the foodservice operator indicates that certain foods may be served raw and/or undercooked. The menu does have a disclaimer but there are no asteriks next to the foods which identifies those applicable.
Correction: If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish is served or sold raw or undercooked the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means.
- Equipment - Good Repair and Proper Adjustment
Observation: The bottom shelf of the prep table by the 2 compartment sink was observed in a state of disrepair and damaged. Shelf is rusted. The right side door to the RIC at the buffet does not close properly. The door to the WIF does not close properly therefore there is a build up of ice on the exterior of the WIF.
Correction: Repair equipment to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the equpment, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surface of the following have accumulations of grime and debris: 1) exterior of all microwaves 2) handles to RIC's 3) handles to lids of prep counters 4) interior of fryers.
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 (corrected on site) (repeated violation)
Observation: Observed stainless steel and plastic food containers, also plastic drinking glasses, that were found stacked while wet after cleaning and chemical sanitization. PIC removed all items and explained to the dish washing employee about wet stacking.
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.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site)
Observation: The handwash station at the ware washing area was blocked by a bucket inside of the sink. PIC removed bucket.
Correction: The handwash facility identified above is to be used for washing hands only
- Toilet Room Receptacle Covered (repeated violation)
Observation: There is no cover to the feminine napkin refuse container in the ladies room stall.
Correction: Provide a cover to the feminine napkin refuse container in the ladies room stall.
- Physical Facilities in Good Repair
Observation: The caulking in the following areas is in need of replacing: 1) hand sinks 2) ware washing area 3) 3 compartment sink 4) 2 compartment sink
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: All flooring, walls and ceiling are in need of a thorough 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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02/13/2015 | Routine | |
PIC will ensure a copy of her food safety certificate is sent to the health department. Phone number, fax number, and email of the EHS was left with the Person in Charge.
Cooling handouts were left with the Person in Charge.
Overall, facility is clean and in good repair. Thank you!
- Jewelry - Prohibition (corrected on site)
Observation: Employees wearing jewelry on their arms and hands while preparing food. Observed cook preparing food with a watch on his wrist.
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.
- Critical: Cooling* (corrected on site)
Observation: Refried beans noted not being adequately cooled to prevent the growth of harmful bacteria. Beans were cooked yesterday, portioned into insert pans and placed in the walk in cooler. Internal temperature of the beans today was noted at 45'F. Discussed with Person in Charge, who notified employees they are to be discarded.
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.
- Cooling Methods
Observation: The methods used for cooling were not adequate. The pans used to cool the refried beans are approximately 5 to 6" deep, and the pans were filled almost to the top.;Cool foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Using rapid chill cooling equipment 4. Stirring the food in a container placed in an ice water bath 5. Using containers that facilitate heat transfer 6. Adding ice as an ingredient 7. Any other method that can effectively accomplish cooling.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the interior portions of the fryer cabinet, the interior of the dessert reach in freezer on the cook line, and between the grill and the fryer are noted with accumulations of grime and debris. PIC believes Wednesdays are the normal day of the week equipment from the cook line is pulled out and given a detailed cleaning.
Correction: Clean the surfaces at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Equipment and Utensils, Air-Drying Required (repeated violation)
Observation: Several food storage containers and insert pans 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.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (corrected on site)
Observation: Knives were found stored wedged between the steam table and the prep cooler on the cook line.
Correction: Store knives and food contact equipment in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor.
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02/26/2014 | Routine | |
Discussed the importance of reheating and hot holding temperatures with the Person in Charge. PIC stated he would discuss the concerns and observations with staff.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Observed the following foods hot holding at improper temperatures on the lunch buffet: Ground Beef (129'F) and Shredded Chicken (121'F). Person in Charge instructed employees to reheat the food items.
Correction: Hot hold potentially hazardous food at 135°F or above to inhibit the growth of harmful bacteria.
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03/13/2013 | Complaint | |
Discussed with the person in charge the following:
1. Recommend wiping down the exhaust hood periodically between cleanings to prevent grease accumulation.
2. Recommend lowering ambient air temperature of the walk in coolers to between 36 and 38'F to help ensure foods are maintaining at 41'F and below.
3. PIC did an excellent job of correcting nearly all observations made during today's inspection. Thank you!
- Food Storage Containers - Identified with Common Name of Food (corrected on site) (repeated violation)
Observation: Observed salt, sugar and cornmeal stored in unlabeled containers in the dry storage area.
Correction: Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
- Food Storage - Clean and Dry Location (corrected on site)
Observation: Observed several bags of rice left open or uncovered in a tray on a shelf in the walk in cooler.
Correction: Ensure food items are covered in storage to protect them from potential sources of contamination.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Sliced tomatoes (47'F, IT), and pico de gallo (43'F, IT) observed cold holding at improper temperatures in the large prep cooler. Observed shrimp (43'F, IT) cold holding at improper temperatures in the small prep cooler, and observed soup (44'F) cold holding at improper temperature in the walk in cooler. Person in charge stated tomatoes had been placed in the cooler that morning. The tomatoes which remained in the cooler were immediately used for cooking a sauce. The person in charge also adjust thermostats of the prep cooler and the walk in cooler.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Critical: Equipment and Utensils - Multiuse, Characteristics* (corrected on site)
Observation: Observed shirmp shells, which are used to make soup broth, stored in plastic grocery style bags in the walk in freezer.
Correction: Replace the bags with a food-grade material to permit easy cleaning and prevent the migration of deleterious substances, or transference of colors, odors, or tastes to food.
- Equipment - Fixed Equipment, Spacing or Sealing (corrected on site)
Observation: The mop sink is not sealed to adjoining wall.
Correction: Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
- Equipment - Cutting Surfaces
Observation: The cutting board(s) at the food prep area and the wait station 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 - Non-Food Contact Surfaces and Utensils (corrected on site)
Observation: The soda nozzle in the bar area, and the interior of the bulk ice machine were observed soiled with accumulations of grime and debris.
Correction: Clean the surfaces of the soda nozzle and the interior of the ice machine 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.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: The food-contact surfaces of the chip basket were not observed sanitized. Observed waitress return to kitchen from the dining room with a plastic chip basket, rinse the basket in the hand sink, dry the basket with a paper towel, and place the basket back in the stack to be used for another customer. The Person in Charge discussed the issue with the waitress, and several chip baskets were taken to the warewashing area to be washed, rinsed and sanitized.
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.
- Equipment and Utensils, Air-Drying Required (corrected on site) (repeated violation)
Observation: Food storage containers 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.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (corrected on site) (repeated violation)
Observation: Observed plates stacked with the food contact surface facing upward. The food contact surface is not protected against contamination.
Correction: Store equipment and utensils covered or inverted to prevent contamination while in storage.
- Toilet Room Receptacle Covered
Observation: There is no covered refuse container for the disposal of feminine napkins in the ladies room stall.
Correction: Install a covered refuse container for the disposal of feminine napkins in the ladies room stall.
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02/25/2013 | Routine | |
Restaurant representatives - add corrected or new information about Pancho Villa Mexican Restaurant, 10500 Spotsylvania Avenue, Fredericksburg, VA 22408 »