The above observations and the following were discussed with the person in charge:
-Gaskets are on order for multiple pieces of cold/hot holding equipment.
-Water temperature for sanitizer.
-Have automatic sanitizer dispenser adjusted to ensure proper concentration is dispensed into the 3 compartment sink and sanitizer buckets.
-ServSafe information provided.
Abbreviations: PIC: Person in Charge, WIC: Walk in Cooler, RIC: Reach in Cooler, RIF: Reach in Freezer, ST: Surface Temperature, IT: Internal Temperature, PT: Prep Table, WIF: Walk in Freezer, HH: Hot Holding, CH: Cold Holding, MB: Milk Box, PC: Prep Cooler
- Cloths - Wiping Cloths - Use Limitation (corrected on site)
Observation: Wiping cloths improperly stored between use. Sanitizer buckets stored throughout the facility measured at 0 ppm during the inspection. The PIC had all sanitizer buckets refreshed during the inspection and concentration measured at 150 ppm.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: The foods in the hot holding cabinet were observed to be hot holding at improper temperatures. The cooked chicken (130'F and 126'F) and the cooked steak (118'F and 120'F) were placed back on the grill to be reheated to a temperature greater than 165'F.
Correction: Rapidly reheat the food to 165°F and maintain at 135°F or above through the hot holding period.
- Equipment and Utensils, Air-Drying Required (repeated violation)
Observation: Plastic 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.
- Refuse - Maintaining Refuse Areas and Enclosures
Observation: Trash and litter were observed adjacent to the refuse container outside the facility.
Correction: The refuse container storage area and grounds adjacent to the container are to be maintained clean and sanitary.
- Outer Openings - Protected (repeated violation)
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents. Gaps observed along the bottom of the back door of the establishment.
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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03/03/2016 | Routine | |
The above observations and the following were discussed with the person in charge:
-Employee health policy observed.
-All in use utensils are washed, rinsed and sanitized every 2 hours.
The person in charge was very knowledgeable and cooperative throughout the inspection, thanks!
Abbreviations: PIC: Person in Charge, WIC: Walk in Cooler, RIC: Reach in Cooler, RIF: Reach in Freezer, ST: Surface Temperature, IT: Internal Temperature, PT: Prep Table, WIF: Walk in Freezer, HH: Hot Holding, CH: Cold Holding, MB: Milk Box, PC: Prep Cooler
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The door gaskets to the hot holding cabinet and the under counter reach in cooler are in poor repair.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
- Equipment - Good Repair and Proper Adjustment
Observation: The coving behind the handsink on the front line, the shelf under the tea urn and the shelf under the margarita machine were observed to be in a state of disrepair and damaged.
Correction: Repair/replace the shelves to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability.
- Equipment and Utensils, Air-Drying Required
Observation: Plastic food 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.
- Kitchenware and Tableware
Observation: Single-service or single-use article intended for food- or lip- contact not furnished in original wrapper intact or from and approved dispenser. Observed unwrapped straws provided for customers drinks at the bar.
Correction: Dispense single-service and single-use articles intended for food- or lip-contact in original intact wrapper or from an approved dispenser
- Critical: Backflow Prevention Device, When Required* (repeated violation)
Observation: Backflow or backsiphonage prevention device not available on threaded faucet as required by law. Observed a hose with a spray nozzle attached to a splitter on the mop sink. No additional backflow prevention device was provided. Handout provided.
Correction: Provide a backflow or backsiphonage prevention device on all threaded faucets.
- Outer Openings - Protected
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents. Observed a large gap under the back door of the establishment.
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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03/09/2015 | Routine | |
The above observations and the following were discussed with the person in charge:
-Employee health policy, handout provided.
-All steak is cooked to a minimum temperature of 155'F.
-All in use utensils are being washed, rinsed and sanitized or changed out at least once every 4 hours.
-Facility is in the process of replacing all the coving throughout the kitchen and front line. Several repairs are being made throughout the facility.
-Quaternary ammonia 146 sanitizer in the sanitizer buckets measured at 150 ppm.
The person in charge was very knowledgeable regarding food safety and very cooperative throughout the inspection, thanks!
Abbreviations: PIC: Person in Charge, WIC: Walk in Cooler, RIC: Reach in Cooler, RIF: Reach in Freezer, ST: Surface Temperature, IT: Internal Temperature, PT: Prep Table, WIF: Walk in Freezer, HH: Hot Holding, CH: Cold Holding, MB: Milk Box
- Critical: Cooling* (corrected on site)
Observation: Cooked chicken noted not being adequately cooled to prevent the growth of harmful bacteria. Observed cooked chicken stored in the walk in cooler that measured at 72'F. PIC stated that chicken was prepared more than 2 hours prior to taking the temperature. Chicken was placed in the steamer and reheated.
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.
- Equipment - Fixed Equipment, Spacing or Sealing
Observation: The handsink in the front of the kitchen and the 3 compartment sink are no longer sealed to adjoining equipment or walls.
Correction: Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
- Equipment - Good Repair and Proper Adjustment
Observation: The spatulas stored over the 3 compartment sink observed in a state of disrepair and damaged.
Correction: Repair/replace the spatulas to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability.
- Equipment - Good Repair and Proper Adjustment
Observation: The door gaskets to the hot holding cabinet and under counter reach in cooler observed in poor repair.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surface of the following equipment have accumulations of grime and debris: 1. the interior of the hot holding cabinet 2. the exterior of both grills/griddles.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Critical: Backflow Prevention Device, When Required*
Observation: Backflow or backsiphonage prevention device not available on threaded faucet as required by law. Observed a water hose attached to a splitter on the mop sink faucet. The hose was observed to be under constant pressure. Handouts provided to show required backflow prevention device.
Correction: Provide a backflow or backsiphonage prevention device on all threaded faucets.
- Refuse - Maintaining Refuse Areas and Enclosures (repeated violation)
Observation: Trash and litter were observed adjacent to the refuse container outside the facility.
Correction: The refuse container storage area and grounds adjacent to the container are to be maintained clean and sanitary.
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02/05/2014 | Routine | |
The above observations and the following were discussed with the person in charge:
-Employee health policy discussed and observed.
-Gaskets are on order for several pieces of equipment throughout the facility.
-All in use utensils are being washed, rinsed and sanitized or changed out at least once every 3 hours.
-Ensure drinks are not being stored on the floor in the bar area.
PIC stated that the facility has a tankless hot water heater. Handsink were turned on and left on for 10+ minutes with the water temperature not reaching higher than 76'F. Please contact a repair company to adjust the hot water as needed to provide a temperature of at least 100'F at all handsinks. The hot water in the 3 compartment sink in the back of the kitchen measured at 110'F. Please provide a copy of the invoice to the health department once repaired.
The quaternary ammonium sanitizer in the 3 compartment sink and in several buckets throughout the kitchen measured at 200 ppm.
Abbreviations: PIC: Person in Charge, WIC: Walk in Cooler, RIC: Reach in Cooler, RIF: Reach in Freezer, ST: Surface Temperature, IT: Internal Temperature, PT: Prep Table, WIF: Walk in Freezer, HH: Hot Holding, CH: Cold Holding, MB: Milk Box
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the following equipment have accumulations of grime and debris: 1. the ice machine 2. the hood vents 3. the interior of the hot holding cabinet 4. the exterior of the grills/griddles.
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: Stainless steel containers stored on the drying rack 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.
- Kitchenware and Tableware (repeated violation)
Observation: Single-service or single-use articles not handled, displayed, or dispensed so that the food- or lip-contact surfaces are protected from contamination. Observed the to go containers stored on the top shelf of the storage rack next to the ice machine stored with the food contact surface facing up. Observed the forks in the lobby to be stored haphazardly.
Correction: Handle, display, or dispense single-service and single-use articles so the food- or lip-contact surface are protected from contamination.
- Handwashing Lavatory, Water Temperature, and Flow
Observation: Water from the handwashing sinks throughout the facility was measured at a temperature less than 100°F. All handsinks throughout the kitchen, in the bar and in the restrooms measured at 75'F - 76'F.
Correction: Make necessary adjustments to valves and lines serving the handsink to provide water of at least 100°F to allow more effective removal of fatty soils encountered in kitchens.
- Handwashing - Using a Handwashing Lavatory (corrected on site)
Observation: The handwashing facility located in the back of the kitchen is blocked, preventing access by employees for easy handwashing. Observed a prep table and broom's stored in front of the handsink.
Correction: Access to the handwashing facility identified above is to be available during all hours of operation. Remove any equipment preventing its use.
- Refuse - Maintaining Refuse Areas and Enclosures (repeated violation)
Observation: Trash and litter were observed adjacent to the refuse container outside the facility.
Correction: The refuse container storage area and grounds adjacent to the container are to be maintained clean and sanitary.
- Outer Openings - Protected
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents. Observed a gap along the bottom of the back door of the kitchen.
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.
- Hand Drying Provision (corrected on site)
Observation: No disposable towels were provided at the hand washing station in the bar.
Correction: Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
- Physical Facilities in Good Repair
Observation: The molding along the wall in the bar areas is not maintained in good repair. Observed the wall molding to be in disrepair. Molding is no longer secured to the wall.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Toxics - Presence and Use Restriction (corrected on site)
Observation: Unnecessary poisonous or toxic materials found in the food establishment. Observed a can of Hot Shot used to kill flying insects stored in the kitchen. The PIC moved the container to the office for storage and labeled it for outdoor use only.
Correction: Remove unnecessary poisonous or toxic materials.
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03/11/2013 | Routine | |
Restaurant representatives - add corrected or new information about Salsarita's Fresh Cantina, 5825 Plank Road Suite 101, Fredericksburg, VA 22407 »