Taque, Llc, 20691 Ashburn Rd Ste 155/160, Ashburn, VA 20147 - Fast Food Restaurant inspection findings and violations
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Inspection findings | Inspection date | Type |
|---|
Very clean and organized facility
- Critical: Reheating for Hot Holding* (corrected on site)
Observation: The rice, mac andf cheese and beans were not reheated to 165F within 2 hours to eliminate pathogenic bacteria.
Correction: Rapidly reheat food for hot holding to 165°F or above within 2 hours.
|
01/20/2016 | Routine | |
clean and organized kitchen.
reminder to wear gloves with ready-to-eat foods.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Items in 1 door cooler are cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria. Correction initiated (adjusted from setting #6 to #8). Monitor.
|
08/25/2015 | Routine | |
Post inspection call from owner noted all items have been corrected.
- Thawing (corrected on site)
Observation: Improper methods used to thaw beef and chicken.
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
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: The ready-to-eat (RTE) commercially processed chicken stock was not properly dated for disposition after opening. (reminder to store refrigerated once open)
Correction: Mark a "consume by" date on commercially processed RTE foods at the time the original container is opened. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
- Handwashing - Using a Handwashing Lavatory (corrected on site)
Observation: The handwashing facility located at the kitchen is blocked, 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 boxes and equipment preventing its use.
- Handwashing Signage/Handwashing Facilities
Observation: The sign that notifies food employees to wash their hands is not clearly visible.
Correction: Provide a sign/poster that is clearly visible to all employees
- Toilet Rooms - Closing Toilet Room Doors
Observation: Toilet room doors are being kept open
Correction: Keep toilet room doors closed except when cleaning or during maintenance operations to prevent insect and rodent entrance and the associated potential for the spread of disease. Install self-closing devices.
|
03/24/2015 | Routine | |
pre-open inspection.
Reviewed menu and provided appropriate cooking, cooling, reheating information.
Approved for annual permit upon: implementing employee health policy (signed policy provided for use English/Spanish)
No violation noted during this evaluation. | 02/24/2015 | Pre-Opening | |
Change of owner. Facility is being renovated (bar added and smoker in kitchen).
Submit plans for review
No violation noted during this evaluation. | 02/05/2015 | Pre-Opening | |
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