Taqueria El Torito, 2601 Salem Church Road Ste. #109, Fredericksburg, VA 22407 - Fast Food Restaurant inspection findings and violations

Business Info

Restaurant: Taqueria El Torito
Address: 2601 Salem Church Road Ste. #109, Fredericksburg, VA 22407
Type: Fast Food Restaurant
Phone: 540 412-0560
Total inspections: 6
Last inspection: 12/18/2015

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Inspection findings	Inspection date	Type
The above observations and the following were discussed with the person in charge: -Provide test strips for the quaternary ammonium sanitizer used in the 3 compartment sink. -Replace the missing floor tiles in the warewashing area. -Handout provided for minimum cooking temperatures of foods. 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 Critical: Package Integrity* (corrected on site) Observation: Food packages are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants (ex: dented food cans). Observed dented cans stored on a storage rack in the back of the kitchen. The PIC removed the cans and placed them in an office to be returned to the supplier. Correction: Discard or return to distributor any food packages that are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants. Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) Observation: The homemade salsa's on the salsa bar were observed to be cold holding at improper temperatures. The Little Spicy Salsa (47'F), Spicy Navidena Salsa (46'F) and the Navidena Salsa (46'F) were all placed in the reach in cooler in the kitchen and the bar RIC was turned down during the inspection. Advised the PIC to not use the bar until the temperature of the cooler measured at below 40'F. Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.	12/18/2015	Risk Factor
Abbreviations: walk-in cooler (WIC), walk-in freezer (WIF), reach-in cooler (RIC), reach-in freezer (RIF), internal temperature (IT), surface temperature (ST), person in charge (PIC), parts per million (PPM), hot holding unit (HH), temperature control for safety (TCS) 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. Raw shrimp and raw sausage were observed stored directly above ready-to-eat drinks, beans, and small tacos. 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. Food Storage Containers - Identified with Common Name of Food (corrected on site) Observation: Unlabeled food containers. Bulk containers of spices were observed unlabeled on the storage rack in the kitchen near the prep line. PIC labeled the containers. 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 grocery store bag is not safe. Foods containers at the hot-holding unit were observed lined with grocery store bags. PIC relined the containers with food safe bags. The food previously in the grocery store bag was voluntarily discarded. Correction: Repair or replace the grocery store bag to permit easy cleaning and prevent the migration of deleterious substances, or transference of colors, odors, or tastes to food. Sanitizing Solutions, Testing Devices Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the quaternary ammonium chemical sanitizing solutions. Correction: Obtain a quaternary ammonium test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level. Employee Accommodations, Designated Areas (corrected on site) Observation: An employee cell phone was observed stored on a food storage rack. PIC relocated the phone to a designated employee personal item storage area. Correction: Locate lockers or other suitable facilities so that food, equipment, single-service and single-use articles to protect them from contamination Pests - Controlling Pests* (corrected on site) Observation: Harborage conditions exist. Greater than twenty (20) apparent fruit flies were observed in and around the dirty rag hamper near the rear exit door. PIC relocated the dirty rag hamper to an outside area which eliminated the majority of the fruit flies. Correction: Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.	06/16/2015	Routine
The above observations and the following were discussed with the person in charge: -Provide a thin probe thermometer and quaternary ammonium test strips for the sanitizer in the 3 compartment sink. -Employee health policy. -Details of the complaint received. -Employee health and food storage handouts provided. Excellent date marking of foods and handwashing procedures observed by employees, great job! 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 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 chicken stored over raw pork and raw beef in the reach in cooler. 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. Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site) Observation: Different types of raw animal foods stored in such a manner that may cause cross contamination. Observed raw shell eggs stored over vegetables and raw beef stored over prepared soup in the reach in cooler. Correction: Separate types of raw animal foods from each other such as beef, fish, lamb pork, and poultry during storage, preparation, holding, and display by the following: (a) Using separate equipment for each type. (b) Arranging each type of food in equipment so that cross contamination of one type with another is prevented. (c) Preparing each type of food at different times or in separate areas. Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) Observation: The butter sitting on the prep table was observed to be cold holding at improper temperatures. The large tub of butter sitting on the prep table measured at 68'F. PIC relocated butter to the reach in cooler during the inspection. Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.	01/23/2015	Risk Factor
Discussed details of the complaint with the person in charge (PIC). PIC stated that lamb hasn't been added to the menu yet. All lamb will be prepared in the facility and not in the homes of the employees. They have tested the product out a few times but did not offer it to the customers. Advised PIC to ensure when offering foods to customers that they are only prepared in the permitted facility. Facility does not offer deer meat. Deer meat was not observed on the menu. PIC stated they do not purchase any foods from the public. All foods are purchased from the approved food suppliers-invoices observed. PIC stated that they are not planning to add or offer deer meat to their customers. IF facility chooses to add deer meat, please contact the health department for prior approval. No violation noted during this evaluation.	11/13/2014	Complaint
Inspection conducted as an opening inspection for Taqueria El Torito. All items on the pre-opening inspection have been corrected. Permit will be issued once approval has been received from the fire department and from the building department. Facility has approval to order foods. Ensure no foods are prepared for customers prior to issuance of the permit. Please contact the health department once approval has been received from the listed departments for issuance of the health department permit. No violation noted during this evaluation.	06/27/2014	Routine
Inspection conducted as a pre-opening for Taquria El Torito. The following items must be completed prior to issuance of permit: -Ensure all coolers/freezers are turned on and equipped with thermometers. Cooler temperature must measure below 40'F. -Backflow prevention device required on the water line of the ice machine. -Ensure all dishes, new equipment and utensils are washed, rinsed and sanitized prior to the next inspection. -Ensure all maintenance tools are removed from the kitchen. -Ensure all chemical spray bottles are labeled with the common name. -Remove the plastic glove from the spray nozzle of the 3 compartment sink. If leaking, repair or replace. -Reseal the 3 compartment sink to the wall. -Provide soap and papertowels at all handsinks throughout the facility (including restrooms) and provide trash cans in the restrooms. Ensure a covered trash can is provided in the ladies restroom. -Ensure the water temperature at all handsinks reaches a minimum of 100'F. The water in the handsink in the kitchen measured at 85'F. -If spit is being used, PIC stated that the meat would be sliced off as it cooks. -Seal the wood under the bar and on the sides of the tables used to hold the spit and by the bar. -Ensure all chemicals, food and equipment are at least 6 inches from the floor. -Remove the shipping plastic from the sides of the reach in coolers in the back of the kitchen. -Facility will obtain a grease receptacle for the used oil in the fryers. Facility has approval to order foods. PIC stated they will take the ServSafe Foodhandlers course provided online. Please provide a copy of the certificate once completed and prior to opening. Please contact the health department once the above items have been corrected for final inspection. No violation noted during this evaluation.	06/20/2014	Pre-Opening

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