Abbreviations: WIC - walk in cooler
- Food Storage - Clean and Dry Location (corrected on site)
Observation: Food stored in a location where it is subject to splash, dust or other contamination. Lemons were observed uncovered at the server's station. Lemons were covered during 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.
- Equipment - Non-Food Contact Surfaces and Utensils (corrected on site)
Observation: Interior surfaces of the ice machine, which was in contact with a non-potentially hazardous food item (ice) was observed soiled with accumulations of grime and debris. Interior surface was cleaned during inspection.
Correction: Clean the interior surface of 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.
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surface of the interior of the deep fryer cabinet, the bottom of the reach in display cooler and the base of the bar mixer has 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.
- Plumbing System Maintained in Good Repair
Correction:
- Plumbing System Maintained in Good Repair (repeated violation)
Observation: The faucet on the 3-compoartment sink in the kitchen is leaking..
Correction: Plumbing systems and components shall be maintained in good repair.
- Outer Openings - Protected (corrected on site)
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents. Front doors of the establishment was propped open upon arrival. Person in charge closed the doors.
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.
- Physical Facilities in Good Repair
Observation: The ceramic tiles along the front edge of the prep station counter are not maintained in good repair. Several are missing.
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. The intake vent over the clean pot rack is dirty.
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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10/05/2015 | Routine | |
Abbreviations: WIC - walk in cooler
- Thawing (corrected on site)
Observation: Improper methods used to thaw Salmon. Observed salmon thawing in standing water near the prep sink. Salmon was placed under running water during inspection..
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
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent (corrected on site)
Observation: The nonfood contact surface of the linen towel under the cutting board in the prep area is not corrosion resistant, nonabsorbent, and/or smooth. Towel was removed during inspection.
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
- Sanitizing Solutions, Testing Devices
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chlorine sanitizer in the dish machine..
Correction: Obtain a chlorine test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surface of the clean pot rack has 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.
- Plumbing System Maintained in Good Repair
Observation: The sink basin at front hand sink is slow to drain.
Correction: Plumbing systems and components shall be maintained in good repair.
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site)
Observation: Working containers of cleaning products are not properly labeled. Observed 3 spray bottles of cleaning product not labeled near the dish machine. Bottles were labeled during 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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04/06/2015 | Routine | |
Abbreviations: WIC - walk in cooler
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: An employee is drinking from an uncovered container in the food preparation area. Observed an uncovered drinking container above the prep table. Drink was discarded by person in charge.
Correction: 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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09/29/2014 | Risk Factor | |
Inspection to check recent remodel prior to re-opening.
Discussed with the person in charge:
1-Ensure that the dish machine and 3-compartment are sealed to the adjoining wall.
2-Provide coving on wall behind the soda dispenser and ensure the wall / floor juncture is sealed.
3-Seal the wall behind the soda dispenser where the soda lines emerge from the wall to prevent entry by pests.
4-Finish final cleaning of kitchen.
Dish machine chlorine sanitizer measured at 50 ppm.
There is no food in the facility. The facility is expected to open on Monday, March 24, 2014. Approval to re-open is granted.
No violation noted during this evaluation. | 03/21/2014 | Routine | |
Abbreviations: WIC - walk in cooler
- Critical: Hands - When to Wash* (corrected on site)
Observation: A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils or after engaging in any activity which may have contaminated his/her hands. Observed employee touching face and then donning gloves without washing their hands first. Person in charge instructed employee to wash hands before putting on a pair of gloves.
Correction: Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Raw foods of animal origin stored over ready-to-eat (RTE) food in the refrigeration unit. Observed shell eggs stored over raw onions in the WIC. Eggs were relocated to bottom shelf of walk in cooler.
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.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site) (repeated violation)
Observation: The handwash station at the front line is being used to clean equipment and utensils. Observed employee rinsing out dirty pans in the hand wash sink.. Person in charge instructed employee to use hand sink for hand washing only.
Correction: The handwash facility identified above is to be used for washing hands only
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11/26/2013 | Risk Factor | |
Abbreviations: WIC - walk in cooler
- 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: 1-the food dicer, 2-measuring cups and measuring spoons in the plastic insert pan located in the prep area, 3-the can opener blade, 4-the red cutting board on the front line. All items were cleaned during inspection.
Correction: Clean and sanitize these surfaces for food contact.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site)
Observation: The handwash station on the serving line is being used for purposes other than washing hands. Observed a line insert pan stored in the sink. Pan was removed.
Correction: The handwash facility identified above is to be used for washing hands only
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10/21/2013 | Risk Factor | |
Sanitizer: Quaternary Ammonia: 400ppm @ Three compartment sink, 400ppm @ wiping bucket
Discussed with Person in Charge:
1. Employee Health
2. Cooling Procedures
3. Date Marking Procedures
Abbreviations: RIC-Reach In Cooler, RIF-Reach In Freezer, PIC-Person In Charge, HH-Hot Holding, CH-Cold Holding, WIC-Walk In Cooler, WIF-Walk In Freezer, PP-Pizza Prep, SP-Sandwich Prep
- Food Storage Containers - Identified with Common Name of Food
Observation: Unlabeled food containers. Observed several squeeze bottles and containers unlabeled.
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.
- 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: peeler, tongs, metal pans, strainer, and can opener. Observed person in charge move items to three compartment sink to be washed, rinsed and sanitized.
Correction: Clean and sanitize these surfaces for food contact.
- Non-Food Contact Surfaces
Observation: The nonfood contact surfaces of the oven doors and beverage reach in cooler has 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
Observation: Several metal pans and utensils 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.
- Critical: Backflow Prevention, Air Gap*
Observation: An air gap between the water supply outlet and the flood rim level of the Three Compartment Sink is not observed. If this direct connection exists between the drinking water system and a source of contaminated water during times of negative pressure, contaminated water may be drawn into and foul the entire system.
Correction: Provide an air gap with a diameter that is at least twice the diameter of the water supply inlet and not less that 1 inch for proper backflow prevention by the air gap.
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04/02/2013 | Routine | |
Restaurant representatives - add corrected or new information about Pancho Villa Mexican Restaurant, 1117 Jefferson Davis Highway, Fredericksburg, VA 22401 »