| No violation noted during this evaluation. | 03/08/2016 | Routine | |
Proper date marking observed. Proper cooling procedure observed. Employee Health Policy in effect.
Keep up the good work!
No violation noted during this evaluation. | 03/04/2015 | Routine | |
All violations from previous inspection have been corrected.
Make sure kitchen staff uses cloths only for hot plates, not to clean hands. Have the Employee Health Policy available in restaurant and make sure that all employees understand policy.
Please fax to Pulaski Health Department within 7 days a written policy for using time as a public health control for the chile relleno. Continue to track cooling temperatures on chart and fax to Pulaski Health Department after 30 days. Fax number 540-994-5039
- Critical: Time as a Public Health Control* (corrected on site)
Observation: No written procedures for the use of time as a public health control with potentially hazardous foods. Cooked chile relleno was out of temperature (67F) with no time as a public health control procedure in place.
Correction: Provide written procedures for the use of time as a public health control. The procedures must include the following steps or practices: a. Food must be marked with the time within which it must be cooked, served or discarded. b. The food is served or discarded within four hours from the time when the food is removed from temperature control c. Food in unmarked containers or packages, or for which the time expires is discarded and d. Written procedures are maintained in the food establishment and made available to the regulatory authority upon request e. Once time is implemented as a control measure for potentially hazardous food, no other measures may be substituted.
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03/12/2014 | Follow-up | |
Correct all violations by March 7, 2014.
- Person in Charge
Observation: Poor handwashing procedures observed.
Correction: Educate employees on proper handwashing and routinely monitor the employee's handwashing procedures to ensure they are effectively cleaning their hands.
- Person in Charge
Observation: Employees are not aware of or are not practicing proper methods to rapidly cool potentially hazardous food (PHF).
Correction: Ensure employees are using proper methods to rapidly cool PHF that are not held hot or are not for consumption within 4 hours, through daily oversight of the employees' routine monitoring of food temperatures during cooling.
- Critical: Hands - When to Wash*
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. Multiple employees observed wiping hands on soiled rags while cooking and preparing food. Discontinue use of rags for this purposed and educate all employees on proper handwashing methods.
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: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
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.
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: Dispensing utensils improperly stored between uses.
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.
- Cloths - Wiping Cloths - Use Limitation
Observation: Wiping cloths improperly stored between use.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Critical: Cooling* (corrected on site)
Observation: Beef tips 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. Use ice bath and ice wands to cool potentially hazerdous foods within the timeframes described above.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Guacamole, pico de gallo, salsa cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Sewage - Other Liquid Wastes and Rainwater
Observation: A condensate drain line was dripping onto food products in the walk in freezer.
Correction: Repair the condensate drain line to prevent incidental contact with foods. Move all foods out from under the drip until it is repaired.
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02/28/2014 | Routine | |
All items from last walk through have been corrected. Facility is ready for permit. All dishes, utensils, food contact surfaces, sinks, equipment, etc. must be wash/rinse/sanitized before opening.
There must be a "Person in Charge" present at all times who is able to demonstrate knowledge based on the risks of foodborne illness inherent to your specific food operation
.
No violation noted during this evaluation. | 01/29/2014 | Pre-Opening | |
The following items must be corrected before permit will be issued:
Dumpster must be moved onto the concrete pad.
Install drain lines for walk in coolers and freezer.
Seal gaps in walk in coolers, walk in freezer.
Hand wash signs must be installed at all hand sinks used by employees.
Ice cream machine in bar area must be set up.
Storage racks must be set up in dry storage area.
Install a thermometer in the make table.
Cut the drain on the 3 bay sink so the air gap is twice the diameter of the pipe.
Replace ceiling tile in back of dry storage area.
Discussed menu items, cooking, cooling, reheating procedures and the requirements of having a person in charge that can demonstrate knowledge of the food service operation.
Facility must be 100% complete before permit will be issued.
No violation noted during this evaluation. | 01/28/2014 | Pre-Opening | |
Ceiling tiles over service area, dry storage, and bar area must be easily cleanable. Restaurant must be 100% complete before permit will be issued.
No violation noted during this evaluation. | 12/09/2013 | Pre-Opening | |
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