Discussed the following with the person in charge:
1) Thawing/Cooling Methods
2) ServSafe and food safety handouts provided during the inspection
3) Menu Items
Abbreviations: PIC- person in charge, WIC- walk in cooler, WIF- walk in freezer, RIC- reach in cooler, RIF- reach in freezer, IT- internal temperature, ST- surface temperature, PPM- parts per million
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: Observed several in use open drinking containers throughout the kitchen that were stored in a manner that may contaminate food, food contact surfaces or utensils. Discussed proper storage and usage of employee drinks with the PIC during the inspection. PIC discarded the drinks.
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.
- 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 raw bacon stored over RTE lettuce and cilantro in the walk-in cooler. PIC stored foods correctly during the inspection.
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.
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: In-use utensils improperly stored between use. Observed several knives stored in a bucket of water which was measured at 64'F. Discussed proper in-use utensil storage and methods with the PIC. PIC took the knives to the warewashing area to be cleaned and sanitized.
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: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Observed the following foods cold holding at improper temperatures in the reach-in cooler: 1) Horchata measured at 47'F 2) Milk measured at 47'F 3) Housemade Salsa at 46'F. PIC stated a work order has been placed to repair the reach-in cooler. Reach-in cooler measured at 48'F. PIC relocated all the foods to the walk-in cooler.
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: Raw and/or undercooked foods such as the eggs and steak are provided on the menu, menu board, table tent or brochure without proper disclosure. The menu does include a disclosure but does not 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.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: The food-contact surfaces of the following equipment were observed soiled to sight and touch: 1) metal food bowl on the clean storage rack 2) vegetable dicer on the shelf in the back of the kitchen 3) the blade of the can opener in the back of the kitchen. PIC took all the equipment to be cleaned and sanitized.
Correction: Clean and sanitize these surfaces for food contact.
- Equipment - Non-Food Contact Surfaces and Utensils
Observation: The interior of the ice machine and the soda gun nozzle at the bar area were observed soiled with accumulations of grime and debris.
Correction: Clean the surfaces 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 - Cooking and Baking Equipment (repeated violation)
Observation: The cavity of the microwave oven near the fryer is observed soiled.
Correction: Using the manufacturer's recommended cleaning procedure, clean the microwave oven at least every 24 hours.
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surfaces of the following equipment have accumulations of grime and debris: 1) the exterior of the microwave oven beside the fryer 2) the exterior of the sprayer nozzle at the rinse/prep sink 3) the exterior of the oven.
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: Observed several stacks of metal food containers and plastic cups in the kitchen that were 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
Observation: Observed several stacks of clean plates throughout the kitchen that were stored with the food-contact surfaces facing upward. Discussed proper tableware storage to prevent contamination with the PIC during the inspection.
Correction: Store equipment and utensils covered or inverted to prevent contamination while in storage.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site) (repeated violation)
Observation: The handwash station at the bar area is being used as a dump station. Observed a colander in the handwash station. Discussed proper usage of handwashing stations with the PIC. The PIC removed the colander.
Correction: The handwash facility identified above is to be used for washing hands only
- Toilet Room Receptacle Covered
Observation: There are no covers for the refuse containers, 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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03/29/2016 | Routine | |
Abbreviations: PIC=person in charge
- Critical: Cooling* (corrected on site) (repeated violation)
Observation: The following foods, which were prepared yesterday, were not adequately cooled to prevent the growth of harmful bacteria: 1) Chicken tamale 44'F 2) Beef tamale 44'F 3) Pico 43'F.
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: The following foods were cold holding at improper temperatures: 1) raw chicken 43'F 2) raw beef 3) Pico 43'F. These temperatures were taken during morning prep time, recommended that the foods be moved farther back in the WIC and not directly in front of the door. Foods toward the rear were at proper temperature. Also recommended that the thermostat for the WIC be lowered.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Food Contact Surfaces - Cleanability* (corrected on site)
Observation: The food contact surface of the ceramic bowls used for preparing guacamole at the tables is not designed or constructed to be smooth and it contains cracks, chips, or pits that can not be easily cleaned. Replace with a smooth surface bowl.
Correction: Replace the EQUIPMENT to provide a food contact surface that is smooth and easily cleanable, free of breaks, open seams, cracks, chips, pits, sharp internal angles, corners, and crevices to prevent build-up of food debris.
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surface of the following have accumulations of grime and debris: 1) exterior of all RIC's 2) exterior of the blender 3) food processor
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: Observed stainless steel food containers that were 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.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site)
Observation: The handwash sink in the bar area was blocked by a colander.
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.
- Outer Openings - Protected (repeated violation)
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents. Both back doors have gaps at the bottom which would allow insects or rodents to enter facility.
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 (repeated violation)
Observation: Observed the door to the WIF damaged and will not close properly.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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04/02/2015 | Routine | |
This inspection was done at the Stafford 350 event at Brooke Point High School. The foods were brought from this location to the event.
Facility may need to use time as a temperature control for their foods. Also someone needs to be at the event the same time as the other units are being inspected to start setting up so that if foods need to be reheated they do not have to wait until everything is delivered, unloaded and heat up the water for hot holding.
The only foods presented at the inspection were the cheese, noodles, salsa and steak pieces.
- Critical: Food - Potentially Hazardous Food - Hot Holding*
Observation: Steak pieces and melted queso cheese hot holding at improper temperatures. Steak pieces 102'F and 110'F, queso cheese 110'F.
Correction: Rapidly reheat the food to 165°F and maintain at 135°F or above through the hot holding period.
- Temperature - Food Temperature Measuring Devices - Provided
Observation: The Person in Charge could not produce an appropriate food temperature measuring device to verify cooking temperatures of thin foods such steak pieces.
Correction: A temperature measuring device with a suitable small-diameter probe that is designed to measure the temperature of thin masses shall be provided and readily accessible to accurately measure the temperature in thin foods such as meat patties and fish filets.
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05/03/2014 | Other | |
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 Temperatures continued: Chicken Cooking 194'F, Salsa on ice 43'F, Beer Cooler Half N Half 39'F, WIC Cooked Chicken Wings 38'F, Cooked Shredded Beef 37'F,
Quaternary Ammonium (QT 40) sanitizer concentration level in the 3 compartment sink and the wet wiping cloth bucket at the cookline measured 150ppm. Chlorine sanitizer concentration level in the dishmachine measured 100 ppm. Observed a large amount of ice in the WIF - operator is in the process of getting this repaired. The repairman was on the roof working during this inspection. The food items in the WIF were not effected by this ice which was concentrated on one side of the unit. Facility observed clean and well maintained.
- Critical: Cooling* (corrected on site)
Observation: POTENTIALLY HAZ FOOD noted not being adequately cooled to prevent the growth of harmful bacteria. Tortilla soup, cooked and cooled yesterday, temperature measured at 46'F. Operator voluntarily discarded the tortilla soup during this inspection.
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 the tortilla soup cooling in a plastic container.
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 - Consumption of Raw or Undercooked Animal Foods
Observation: Raw and/or undercooked FOODS is/are provided on the menu, menu board, table tent or brochure without proper disclosure.
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 - Cooking and Baking Equipment (corrected on site)
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.
- Equipment and Utensils, Air-Drying Required (corrected on site)
Observation: Food containers, on shelving adjacent to the 3 compartment sink and above the 3 compartment sink, 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.
- Handwashing - Using a Handwashing Lavatory (corrected on site)
Observation: The handwashing facility located at the bar is blocked, with a strainer, preventing access by employees for easy handwashing.
Correction: Access to the handwashing facility identified above is to be available during all hours of operation. Remove the EQUIPMENT preventing its use.
- Outer Openings - Protected
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents. Observed gaps under the two back doors to facility.
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.
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03/26/2014 | Routine | |
Abbreviations: WIC - walk in cooler
- Food Storage Containers - Identified with Common Name of Food (corrected on site) (repeated violation)
Observation: Observed unlabled bulk food containers of salt, sugar and chili powder.
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 and Utensils - Multiuse, Characteristics* (corrected on site)
Observation: The food contact surface of the garbage bag is not safe. Observed unused sheet pans stored in dark garbage bags.
Correction: Replace the garbage bag with food safe bags to prevent the migration of deleterious substances, or transference of colors, odors, or tastes to food.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: The nonfood contact surface of the duck tape holding a data cable on the cooks line and the rusted bottom shelf in the expo area is not corrosion resistant, nonabsorbent, and/or smooth.
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
- Non-Food Contact Surfaces (corrected on site)
Observation: Observed glass rack containing clean glasses sitting on top of grime and debris on the clean side of the dishwashing station
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: The food-contact surfaces of dishes being washed in the dishwasher are not being sanitized. Chlorine sanitizer measured at 10 ppm. Employees will sanitize dishes in the 3-compartment sink.
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.
- Kitchenware and Tableware (corrected on site)
Observation: Cleaned and sanitized utensils not handled, displayed, or dispensed so that the food- or lip-contact surfaces are protected from contamination. Observed serving spoons in the expo area stored with food contact surfaces up.
Correction: Handle, display, or dispense cleaned and sanitized utensils so the food- or lip-contact surface are protected from contamination.
- Critical: Backflow Prevention Device, When Required*
Observation: Backflow or backsiphonage prevention device not available on hose with spray nozzle in the mop sink as required by law. (Removed nozzle on hose)
Correction: Provide a backflow or backsiphonage prevention device on all threaded faucets.
- Plumbing System Maintained in Good Repair
Observation: Plumbing connections under the bar sink are leaking. Maintence has been called to correct the issue.
Correction: Plumbing systems and components shall be maintained in good repair.
- 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.
- Physical Facilities in Good Repair
Observation: Physical structure is not maintained in good repair. 1-Several sections of floor coving tile in the walk-in cooler are missing and other sections are in disrepair in the walk-in cooler. 2-Observed corroded shelving in walk-in cooler. 3-Light fixture out by the knives. 4-Ceiling in disrepair above hot holding station.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions (corrected on site)
Observation: The walls and ceiling in the dry storage area are in need of 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.
- Dressing Rooms - Using Dressing Rooms and Lockers (corrected on site)
Observation: Employees are not using the dressing rooms, designated area or lockers provided. Observed coats laying on food storage shelves in the dry storage area.
Correction: Employees that regularly change their clothes in the establishment should use the dressing room or lockers provided.
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03/28/2013 | Routine | |
Restaurant representatives - add corrected or new information about Pancho Villa Mexican Restaurant, 2931 Plank Road, Fredericksburg, VA 22401 »