- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Sliced cheese and Guacamole cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. Product moved and repair man called.
- 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 chlorine test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
|
11/19/2015 | Routine | |
The above items were corrected. Observed beans cooling in a ice bath. Maintain items corrected. The Health Department permit has expired. An application was left with the manager. Apply for a new permit this week.
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: Ice scoop improperly stored between uses as the handle was observed in the ice.
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
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Rotisserie chicken hot holding at improper temperatures.
Correction: Hot hold potentially hazardous food at 135°F or above to inhibit the growth of harmful bacteria. Item was pulled from warmer to starting cooling for pulled chicken for salads.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Diced tomatoes cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Handwashing Cleanser - Availability
Observation: Soap was not provided at the hand washing lavatory next to the 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.
|
08/10/2015 | Routine | |
Keep the above items corrected and correct the remaining items within 2 weeks. The chlorine sanitizer at the 3 vat sink was good @ 50-100 ppm. Staff was observed changing gloves and washing hands between tasks.
- Food Storage - Clean and Dry Location
Observation: Bags of corn flour stored on the floor or food stored less than 6" above the floor.;Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Food - Miscellaneous Sources of Contamination (corrected on site)
Observation: The in use roll of paper towels was observed stored on wrapping paper used to wrap food to go.
Correction: Protect food from miscellaneous sources of contamination.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Guacamole cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Equipment - Good Repair and Proper Adjustment
Observation: One of the sliding doors to the rotisserie chicken hot case is in poor repair.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
|
04/22/2015 | Routine | |
Facility was observed cooling beans in a ice bath during inspection. This is a good practice. All food temperatures were within the acceptable range.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of encrusted grease deposits or other soil on the interior of the microwave oven.
Correction: Clean and sanitize these surfaces for food contact.
|
01/14/2015 | Routine | |
Both items were corrected. The chlorine sanitizer at the 3 basin sink was good @ 50-100 ppm. Date labeling was good. Need to monitor how gloves are used more often. Train staff to discard gloves once they have been used to handle raw chicken.
- Critical: Food Contact with Equipment and Utensils* (corrected on site)
Observation: Observed employee put skew of raw chickens on rack then rinsed glove off with water, dried gloves while wearing them on a cloth towel setting on the prep board then proceeded to handle tortillas.
Correction: Use only cleaned and sanitized utensils or equipment during food preparation. Discard gloves after handling raw chicken, wash hands, put on new gloves to handle foods that do not need to be cooked. The cloth towel was put into the dirty laundry.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Guacamole dip cold holding at improper temperatures
Correction: Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
|
08/07/2014 | Risk Factor | |
No violations noted. Employees were observed handling cooked foods with single service gloves. Employees were observed washing hands and changing gloves between tasks. Cook top was disassembled and was being cleaned. Hood was also being cleaned during inspection. All food temperatures were within the acceptable range. Health Department permit has expired. An application was left with manager. Renew health department permit this week.
No violation noted during this evaluation. | 04/07/2014 | Routine | |
The above item was corrected. All food temperatures were within the acceptable range. Beans were observed cooling in a ice bath and an employee was observed stirring the beans to facility rapid cooling. The beans cooled 9 degrees in 20 minutes. Staff was observed taking food temperatures.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Raw shell eggs were observed stored over ready-to-eat (RTE) food in the refrigeration unit.
Correction: Separate raw foods of animal origin during storage, preparation, holding, and display from raw RTE food including foods such as vegetables, and cooked meats and poultry. Eggs moved to lower shelf.
|
12/09/2013 | Risk Factor | |
A review of time control and a hand out was given to the manager on duty. The above items were corrected on the spot.
- Food - Miscellaneous Sources of Contamination (corrected on site)
Observation: Fly strip observed hanging over deli paper.
Correction: Protect food from miscellaneous sources of contamination. Never put fly strips over food contact surfaces. Item was removed.
- Critical: Cooling* (corrected on site) (repeated violation)
Observation: Black beans from last night 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. Item was discarded.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Salsa and shredded cheese cold holding at improper temperatures
Correction: Facility has decided to change the items to time control instead of temperature control since the prep cooler is not maintaining the food temperature since they loaded the cooler.
|
07/23/2013 | Routine | |
The above items were corrected on the spot. The 3 compartment sink was set up with chlorine sanitizer and was good @ 100 ppm. Need to monitor the cooling of foods more closely.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: The staff is drinking in areas where they may contaminate food, clean equipment, utensils or other items needing protection.
Correction: Provide a designated area where employees may eat or drink so as not to contaminate exposed food, clean equipment, utensils, and linens, or unwrapped single-service and single-use articles, or other items needing protection.
- Food - Packaged and Unpackaged - Separation, Packaging, and Segregation (corrected on site)
Observation: Observed rotisserie chicken not protected from cross contamination because it was not covered after cooling while stored in the walk in cooler.
Correction: Prevent cross contamination by storing food in packages, covered containers, or wrappings.
- Critical: Cooling* (corrected on site) (repeated violation)
Observation: Cooked black beans 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. Item was discarded.
|
03/26/2013 | Risk Factor | |
The above items were corrected. Need to monitor the cooling of foods more often. Manager provided information requested on the big 5 reportable illnesses.
- Critical: Cooling* (corrected on site)
Observation: Split and quartered chickens 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. Item discarded.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Diced tomatoes cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
|
12/03/2012 | Risk Factor | |
Restaurant representatives - add corrected or new information about Pollo Loco & Bakery, 525 E. Market St, Leesburg, VA 20176 »