Make sure to check on cooling items so they can be properly stored (covered) after desired temperature is met. Make sure to use the approved processes for thawing food for use. Check on getting some covered lights at the service station. Get the leaking from the pan on the condenser for the reach-in cooler (reach in cooler#1). Sand and repaint the shelf under the steam table to use for cutting board storage. Make sure employees wash hands and change gloves after touching a non-food contact surface, like the trash can. Make sure to keep the ice scoop handle does not come into contact with the ice.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Shrimp, calamari, cod, and tofu were cold holding at improper temperatures because the protien cooler was holding at a temperature above 41 degrees.
Correction: The shrimp, cod, tofu, and calamari were discarded and a work order is in to have the unit looked at. No food will be held in the unit until it is holding 41 degrees or below.
- Warewashing Machines, Sanitizer Level Indicator (corrected on site)
Observation: The warewashing machine had an alarm that did not sound when sanatizer was not being drawn into the machine.
Correction: Make sure to monitor the sanatizer for the dish machine until until the alarm can be fixed. Also, wash-rinse-sanatize the dishes that were run through the machine in the last hour.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: underneath the ice scoop holder and in the can opener holder.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Critical: Equipment and Utensils - Hot Water and Chemical Sanitizing* (corrected on site)
Observation: Due to improper operation of the low temperature chemical sanitizing mechanical warewashing machine, equipment food-contact surfaces and utensils are not sanitized after cleaning. (See 12 VAC 5-421-1700)
Correction: Repair the unit to restore chemical sanitization. Verify the level of sanitizer and continually monitor by the use of test strips/kit. New bucket of sanitizer was installed and machine is now at 50 ppm.
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08/31/2015 | Routine | |
Recommend using cooling charts and refrigeration charts.
- Critical: Time as a Public Health Control* (corrected on site)
Observation: Corn relish for which time rather than temperature is being used as a control was not labeled or otherwise marked with a 4 hour cook, serve or discard by time.
Correction: Discard food that is not cooked and served or served if ready-to-eat within 4 hours from the point in time when the food is removed from temperature control. Clearly label or otherwise mark the food with a 4-hour cook-serve or serve by time.
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11/17/2014 | Risk Factor | |
Keep the top of speed rack cover when cooling foods in the walkin cooler. Cover all foods coming out of walk in cooler. 3 additional freezers in storage area frozen. New CT dish machine installed in addition bar area. 122F. If time control is used in place of temperature control for Taco Box.(RIC) fax or email a copy of time procedure to the Health Dept.
- Food Storage Containers - Identified with Common Name of Food (corrected on site)
Observation: Unlabeled food 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.
- Equipment - Good Repair and Proper Adjustment
Observation: The door gasket to the taco box is in poor repair.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications. Begin correction immediately. Monitor food temps closely and take corrective actions until repaired.
- Lighting, Intensity
Observation: Less than 20 foot candles of light was noted in the bar
Correction: Provide at least 20 foot candles at a distance of 30 inches from the floor in consumer self-service areas, inside equipment, warewashing, equipment storage, toilet rooms. 50 foot candles is needed for cutting food. Install additional lighting for cleaning. Begin correction today.
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08/18/2014 | Routine | |
Detergent and sanitizer level indicators are to be installed today. (7-31-13). Manager will send email photo of installation today. Reminder keep all tested sauces PA on hand. Cooling log provided during inspection.
- Warewashing Machines, Sanitizer Level Indicator (repeated violation)
Observation: The warewashing machine is not equipped with a device to warn of low sanitizer level and detergent level.
Correction: Alter or replace the warewashing machine so that an audible or visual warning is given when more chemical sanitizer and detergent needs to be added. Correct in 10 days.
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07/31/2013 | Follow-up | |
Follow the establish facility procedure of temping proteins every 2 hours and taking corrective actions. Use a cooling log for potatoes and specials when cook and cooled in bulk.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Fish, beef and shrimp cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. Relocated to walk in cooler and placed in ice . Follow the procedure of pulling cold holding temps every 2 hours. Correction begain during inspection.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: The prepared ready-to-eat (RTE) diced tomatoes in the refrigeration unit is not properly dated for disposition. Dated as produced on 7-28-13
Correction: Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. 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.
- Warewashing Machines, Sanitizer Level Indicator
Observation: The warewashing machine is not equipped with a device to warn of low sanitizer level and detergent level.
Correction: Alter or replace the warewashing machine so that an audible or visual warning is given when more chemical sanitizer and detergent needs to be added. Correct in 10 days.
- Critical: Backflow Prevention Device, When Required*
Observation: Backflow or backsiphonage prevention device not available on threaded faucet as required by law.
Correction: Provide a backflow or backsiphonage prevention device on all threaded faucets. Sprayer nossel removed during inspection. Install constant pressure backflow device. Correct in 10 days.
- Light Bulbs Protective Shielding
Observation: Light bulb at walk in cooler entrance not shielded, coated, or otherwise shatter-resistant.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb. Correct in 10 days.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Walls and floors behind beer reach in cooler and ice machine noted in need of cleaning.
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner. Clean as often as necessary in order to keep organics reduced. Correct in 2 days.
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07/25/2013 | Routine | |
Restaurant representatives - add corrected or new information about Cabo Fish Taco, 117 South Main Street, Blacksburg, VA 24060 »