Overall very good to excellent sanitation. Observed good handwashing and glove use, good food temperatures, storage and labeling, and sanitizer in place at 200 ppm Cl in kitchen. Two food items, whipped cream and cream stored in beer and keg refrigerators cold hold > 41 (45 and 48), discarded and will be stored in glass door refrigerator. Good dish process with dishes pre-washed in 3 vat sink before placing in machine to sanitize. Employee health with good knowledge for symptoms - mixed knowledge for diseases and steps to take if diagnosed or in close contact with any of 5 reportable diseases. Refresher training done - ensure all staff understand entire policy.
- Critical: Employee Health* (corrected on site)
Observation: Mixed understanding of reportable diseases and steps to take for diagnosis or close exposure with 5 reportable diseases.
Correction: Training done, with manager and 2-3 staff, ensure all staff are trained and understand entire policy.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site) (repeated violation)
Observation: Raw chicken stored behind raw shrimp in refrigerator drawers by grill - so that chicken may drop into shrimp when portions removed to cook. Same spatulas also used for chopping raw shrimp and for cooked shrimp.
Correction: Per manager stored to keep seafood separate from other meats - good to prevent allergens from getting into other meats. Chicken and shrimp placed to prevent cross contamination during inspection. Decide on storage options to prevent cross contamination and transfer of allergens. Spatulas sanitized before used for cooked today - two sets present one for seafood and one for beef and chicken. Again decide how utensils will be used to prevent cross contamination as well as transfer of allergens.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods
Observation: Consumer advisory in place for ceviche, but not for steaks that can be ordered as desired.
Correction: Correct menus to include consumer advisory for steaks to include both the disclosure and reminder.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: 1) The nonfood contact surface of the grease trap with rusty lid and some rust for bottom is not corrosion resistant, nonabsorbent, and/or smooth. Trap also with some odor - cleaned yesterday, so seal may not be effective. 2) Refrigerator shelving rusty.
Correction: 1) Per manager, new trap is planned to replace existing grease trap. Please contact EHS with planned date to replace trap (when facility is closed). 2) Replace refrigerator shelving right away.
- Sanitizing Solutions, Testing Devices
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the quaternary ammonium "quats"chemical sanitizing solutions.
Correction: Obtain a quats test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- 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: Shelving and gaskets for the lowboy refrigerator by the grill, and the brackets to hold pans in the refrigerator drawers.
Correction: Clean both refrigeration units after empty to prevent becoming a contamination issue.
- Prohibitions
Observation: Shelf for utensils, lids, cutting boards, next to mop sink.
Correction: Suggest reorganize storage so that cutting boards (that stick out of shelf part way) are not next to sink and install splash guard to protect utensils etc. from contamination.
- Handwashing Cleanser - Availability (corrected on site) (repeated violation)
Observation: Soap was not provided at the hand sink in the bar - not frequently used during lunch hours.
Correction: Sink stocked with soap. Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
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04/05/2016 | Routine | |
EHS to facility to follow up cross contamination storage issue unable to be corrected during last inspection. Storage corrected. Flies improved - all related / contributing issues not checked.
- Person in Charge (repeated violation)
Observation: Some staff without current district food handler cards, method used to ensure all staff have basic food safety training.
Correction: Ensure all staff obtain district food handler cards right away.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: Electric outlets / casing that come down from ceiling, Walk in refrigerator shelving, Shelving above cooks prep area for cooling, and wall behind dishwashing sink.
Correction: Clean areas routinely. Clean shelving, and electric casings / outlets as soon as no food service being done to prevent becoming a contamination issue.
- Grease Trap (repeated violation)
Observation: Grease trap under 3 vat sink no longer with good seal around lid - lid deteriorated.
Correction: Replace lid or entire trap - when facility is closed. Contact EHS when completed.
- Physical Facilities in Good Repair (repeated violation)
Observation: Strip of floor in front of walk in refrigerator and some floor tiles deteriorated and in poor condition. Area in front of walk in refrigerator holding water.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Pests - Controlling Pests* (repeated violation)
Observation: Four-five flies noted in facility with the following contributing factors seen: Outside back door trash can that is not cleaned with cloths present. Dumpster with doors cracked open and several flies inside. Boxes stored under dumpster lid. Boxes broken down and put outside door - some that were meat boxes.
Correction: Ensure dumpster is closed when not in use. Bag boxes that contained raw meat. Ensure trash cans are cleaned and soiled clothes stored for cleaning.
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11/25/2015 | Follow-up | |
Overall very good sanitation. Routine inspection done after most of "phased" renovations done. Noted new decor in bar with "string light" uncertain if shatterproof - and some flood lights not shatterproof. Use shatterproof bulbs. New handwashing and dump sink in place as requested by EHS and usable, waiting to complete sealing top counter etc. Area previously not used effectively due to design built as a storeroom, waiting new lighting and finish floor / step. Good overall food temperatures, and overall good storage, labeling not seen, per owner only item now kept as leftover - refried beans, cooling in 3 pans with ice paddles good technique. Employee mixed, good knowledge of symptoms, and uncertain of diseases / or return time from disease. Refresh training for whole policy with all staff - some new members present. Good overall handwashing and glove use - good dividing tasks on cooks line with one cook only ready to eat and other raw plus cooked items with good handwashing and glove changing.
- Person in Charge
Observation: Some staff without current district food handler cards, method used to ensure all staff have basic food safety training.
Correction: Ensure all staff obtain district food handler cards right away.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (repeated violation)
Observation: The following cross contamination issues noted:
*Same spatulas used for raw and cooked meat surfaces at grill - two sets of spatulas present.
*Ice bucket set on the floor to fill and pour into ice bin.
*Pans of cooling refried beans, containers of shells, and stacks of shells not covered.
*Raw chicken stored over raw beef (in sealed plastic wrap) in walk in refrigerator - boxes of beef very large and on bottom shelf. Unwashed vegetables over raw meats.
Correction: *Either use different set of spatulas for raw than for cooked or sanitize after using for raw.
*Ice bucket sanitized - owner trained new staff how to attach to ice machine to keep from placing on floor
*Discussed, loosely cover cooling foods, and keep items not in use wrapped, and others loosely covered to prevent contamination. Items covered during inspection.
*Changing food storage will require clearing one set of shelving - during busy meal period. Contact EHS as soon as storage is corrected.
- 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: Electric outlets / casing that come down from ceiling, Walk in refrigerator shelving, Shelving above cooks prep area for cooling, and wall behind dishwashing sink.
Correction: Clean areas routinely. Clean shelving, and electric casings / outlets as soon as no food service being done to prevent becoming a contamination issue.
- Critical: Equipment - Food Contact Surfaces and Utensils (corrected on site)
Observation: Dishmachine with no residual chlorine present after priming - changing water and priming again.
Correction: Contact dishmachine representative to repair. Until repaired sanitize dishes in 3 vat sink. already set up with quats, initially tested with no residual, changed and tested at 200 ppm quats, for use with large items. Ensure dishmachine is checked at beginning of dishes for each meal period. Contact EHS when repaired.
- Grease Trap
Observation: Grease trap under 3 vat sink no longer with good seal around lid - lid deteriorated.
Correction: Replace lid or entire trap - when facility is closed. Contact EHS when completed.
- Handwashing Cleanser - Availability (corrected on site)
Observation: Soap was not provided at the hand washing sink in the dishwashing area.
Correction: Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
- Physical Facilities in Good Repair
Observation: Strip of floor in front of walk in refrigerator and some floor tiles deteriorated and in poor condition. Area in front of walk in refrigerator holding water.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Pests - Controlling Pests* (repeated violation)
Observation: Four-five flies noted in facility with the following contributing factors seen: Outside back door trash can that is not cleaned with cloths present. Dumpster with doors cracked open and several flies inside. Boxes stored under dumpster lid. Boxes broken down and put outside door - some that were meat boxes.
Correction: Ensure dumpster is closed when not in use. Bag boxes that contained raw meat. Ensure trash cans are cleaned and soiled clothes stored for cleaning.
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11/12/2015 | Routine | |
Overall very good sanitation seen with good overall handwashing, and some confusion regarding when to change gloves, good food temperatures, sanitizer in place tested at 200 ppm Cl in the kitchen, 200 ppm Quats in bar 3 vat sink, and < 200 ppm quats in the main 3 vat sink / changed. Mixed employee health knowledge and good management, correcting dishwashing process before mentioned by EHS. Two new outbuildings in place, one that will be used for storage of extra single service etc (not food). Discussed requirements - smooth cleanable surface and storage on shelving at least 6 inches off of the floor or with wheels and easily to move for cleaning. Deck area being installed - for seating only, with some changes to inside unused room planned in the future, with plans that will not change the flow of food.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site) (repeated violation)
Observation: 1) Raw chicken stored behind raw beef in the refrigerator drawer. 2) Cook wearing same gloves to handle raw beef and touch handles, utensils and oil container after handling raw chicken.
Correction: 1) Storage corrected. 2) Discussed, glove use - gloves needed when handling ready to eat foods. if used for raw product gloves should be taken off immediately after handling raw meats, and hands washed before handling other items including other raw meat with lower cooking temperatures. Owner explained to cook, gloves changed, hands washed, and items sanitized.
- Kitchenware and Tableware
Observation: 1) Storage shelving for additional utensils and special use items stored too closely to the mop sink with long stirring paddles added to the shelf that now stick out over the mop sink. 2) Cutting board stored behind the faucet of the 3 vat sink.
Correction: 1) Suggest move shelving away from the mop sink AND add barrier / splashguard to prevent contamination of items. Store long paddles so they do not hang over the shelf. 2) Store cutting boards and all food containers, utensils etc. in clean location protected from contamination.
- Pests - Controlling Pests* (repeated violation)
Observation: Some flies noted in the kitchen. The following contributing factors seen:
-Trash can by dish machine with food debris on can, and can with damage (opening in side)
-Dumpster with flies present.
Correction: Discussed, Replace trash can in dish area - and clean more frequently. Dumpster can be sprayed using over the counter spray. Contact pest control operator for additional ways to reduce attraction to flies.
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08/11/2015 | Routine | |
Overall very good sanitation seen. Observed good overall food temperatures, some storage issues corrected during inspection, sanitizer in place at 100 ppm Cl, good handwashing and additional training needed for employee health (with assistance from Health Dept). Glove use - in place, but worn when not needed and one instance of bare hand contact. Continue training for glove use - when needed for ready to eat foods. New shelving in place in cooks line lowboy refrigerator. Remodel planned in next few months, submit plans - including operational plans when determined. Planned changes include additional refrigeration space that will significantly improve food storage issues, cross contamination and cooling as well as additional sinks for handwashing and "dump" sinks where drinks are made and collected. One drain line in bar with congealed substance at end of tube - clear line and flush after closing tonight. Please contact EHS with information that it is done.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation*
Observation: Raw meats stored over ready to eat foods, and raw chicken above other meats.
Correction: All corrected during inspection.
- Critical: Cooling* (corrected on site)
Observation: Mixed cooling seen. Large quantities of food preparation done and some items cooled correctly - reducing amounts in containers and cross stacking pans others, stacked straight on top of each other and not reduced. One full container of cheese 100 F stem temp - cooling x 3.5 hrs.
Correction: Full container of cheese voluntarily discarded. Lids removed from pans of cooked beans stacked to allow for adequate cooling - pans just placed in unit < 1 hr ago. Review with staff.
- Equipment - Good Repair and Proper Adjustment
Observation: Bottom reach in refrigerator drawer with gasket torn and front of drawer loose. Top drawer not opening and closing easily.
Correction: Repair unit.
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04/29/2015 | Routine | |
Items for follow up corrected. Consumer advisory: Until new menus completed, no undercooked items offered. Rusty shelving in lowboy, used as preparation refrigerator, removed until new shelving arrives. Storage in walk in refrigerator: Most items fit on shelving, one stack of boxes placed on tray as discussed, so that no items are taken from the floor and placed on food preparation surfaces.
No violation noted during this evaluation. | 02/12/2015 | Follow-up | |
Overall very good sanitation. Observed overall good handwashing, good overall no bare hand contact. One instance of bare hand contact, likely misunderstanding after discussed, not keeping gloves on after handling raw, corrected during inspection. Good food temperatures, overall good food storage, and good labeling. Sanitizer present at 100 ppm Cl. Good knowledge of symptoms for employee health, but not overall understanding of policy. Discussed with owner, flyer given. Review entire policy with all staff. Discussed eight major allergens, flyer given. Discussed upcoming requirement to post a statement that sanitation inspection reports are available to view on Virginia Department of Health website under restaurant inspections.
- Critical: Employee Health* (corrected on site)
Observation: Policy not completely known.
Correction: Ensure policy is relayed to all staff to include symptoms that require exclusion from facility, return time after symptom free, diseases and close exposure to diseases that require exclusion. Flyer given discussed with owner.
- Critical: Hands - When to Wash* (corrected on site)
Observation: Cook wearing gloves scooped up raw meat to place on grill, then continued prep - no direct food contact, putting fryer basket down, filling plates with utensils, etc.
Correction: Discussed with owner, and employee trained on site, with gloves removed and hands washed. Discussed, gloves only required for handling ready to eat foods such as washed lettuce, etc., however, if cook is more comfortable wearing gloves for most prep, utensils can be used to place raw meats on grill to prevent contamination of gloves. If no raw or dirty items are touched, gloves must be changed no less than every 4 hours when utensils are cleaned and sanitized and food contact surfaces, and handles etc. are sanitized.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (repeated violation)
Observation: 1) Lowboy refrigerator with rusty shelving. 2) Some boxes and bucket type containers on the floor in the walk in units, creating risk of cross contamination if items are taken from floor and placed on food prep tables.
Correction: 1) Replace or refinish lowboy shelving. If refinished, ensure a food grade paint or coating is used. 2) Discussed storage. If additional food present and will not all fit on shelving, store on trays or similar items. When container or box removed, ensure tray is taken to clean and not placed on food prep tables to prevent cross contamination.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods
Observation: Menu with Ceviche and steaks that can be cooked to order. No consumer advisory in place.
Correction: Discussed both disclosure and reminder. Ensure disclosure is listed on same page as any food identified as an item that can be ordered raw or undercooked. Ensure all items that can be ordered undercooked are identified with reminder symbols. Menu due for update in about a month, per owner, inserts will be placed until menus are updated.
- Handwashing Cleanser - Availability (corrected on site)
Observation: No soap or paper towels at bar handwashing sink.
Correction: Items placed at sink. Ensure handwashing sinks are always accessible and stocked for handwashing.
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01/27/2015 | Risk Factor | |
Overall excellent sanitation. Good food temperatures, good handwashing, good no bare hand contact, sanitizer in place at 100 ppm Cl and used, overall good food storage, most leftovers labeled - label all food that will be kept as a leftovers, good employee health knowledge. Leaking handwashing sink repaired within 2 days.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation*
Observation: 1) Shelving in the lowboy refrigerator (used as a prep style refrigerator with uncovered containers of food) with very rusty shelving.
2) Employee container of food stored with and above facility food in the walk in refrigerator.
3) Walk in refrigerator storage capacity not sufficient for amount of food stored, with stacks of boxes etc. on the floor.
Correction: 1) Replace or refinish the shelving. If refinished, ensure a food grade coating is used.
2) Employee food moved. Ensure a location is designated that is separate and below facility food.
3) Provide additional shelving, and possibly additional refrigeration.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (repeated violation)
Observation: Shelving for storage of clean sanitized containers, utensils etc. directly next to mop sink area where items are subject to contamination.
Correction: Install a splashguard.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose
Observation: The handwash station at the bar is being used as a dump station.
Correction: The handwash facility identified above is to be used for washing hands only.
- Mops - Drying Mops
Observation: Mops not hung up to air dry.
Correction: Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
- Pests - Controlling Pests*
Observation: Dumpster infested with rancid smell and infested with flies.
Correction: Clean or replace dumpster.
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07/29/2014 | Routine | |
Overall very good sanitation noted. Good handwashing, good glove use, food contact surfaces clean and sanitized with 200 ppm Cl. Good food storage, to prevent cross contamination, however, walk in refrigerator crowded with volume and type of food present. Suggest additional refrigeration space, or more frequent deliveries, or change of menu items needed refrigeration. Please call when refrigerator repair done.
- Cooling Methods (corrected on site) (repeated violation)
Observation: Mixed cooling seen. Excellent cooling with rice from this morning, but cheese sauce in tall food "buckets" similar to 5 gallon buckets with poor technique.
Correction: Reviewed place food in shallow pans, in pans of ice if possible. Cheese sauce placed in pans and cooled from 110 F to 88 F in 20 minutes. Continue stirring, and place uncovered on walk in refrigerator for continued cooling. After food reaches 41 F, store in covered, labeled containers.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Foods in the refrigerator drawers cold holding above 41 F. Unit reading 34, food 43-51 F x 4 hrs. Raw chicken 43-44.
Correction: Raw chicken kept and moved to alternate refrigeration. All other foods voluntarily discarded. Clean and sanitize all insert pans. If unit is used, temporarily use time as a public health control. Store the minimum amount of food, label with the time removed from refrigeration, if food is not used within 4 hours discard. Do not keep and move to alternate storage or use for other purposes. Change pans each time food is changed. Ensure refrigerator drawers are repaired and able to cold hold foods at 41 F or below before resuming normal use.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: Shelving in lowboy unit in poor condition with coating gone, and some rusting.
Correction: Repair or replace shelving. If shelving refinished, ensure food grade paint or coating is used.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Shelving with utensils etc. close to mop sink subject to splash.
Correction: Install splashguard to protect sanitized tableware from contamination.
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01/23/2014 | Routine | |
Overall excellent sanitation noted, with good handwashing, good glove and utensil use noted, clean well organized facility with sanitizer in place initially at < 50 ppm Cl (used not extremely dirty), and replaced with 100 ppm Cl, bar sanitize sink 200 ppm quats, overall good food temperatures, with some improvements needed on cooling practices / oversight, good labeling, good storage to prevent cross contamination. Noted some utensils in poor condition please replace, and wall behind can storage with some damage, needs cleaned and painted or otherwise made smooth and cleanable. Finish on bar cabinets deteriorated, clean and refinish.
-Currently dumping ice in handwashing sink in bar, no drink sink present. Suggest keep middle, rinse sink in 3 vat sink empty, rinse glasses by tap, and dump ice in sink. Consider installation of drink sink. Keep handwashing sink empty for use.
-New blender for shaved ice drinks present, good process for cleaning and sanitizing.
- Cooling Methods (corrected on site)
Observation: Pans of refried beans and beef with vegetables set out at room temp to cool - several pans with food depth > 3 inches, with temperatures in 120's at almost 2 hours for beans.
Correction: Reheated beans to > 165 on stovetop immediately, then placed in pans to cool. Discussed, ensure depth of food is no more than 2-3 inches and cooling can be improved by placing pan of food on pan of ice, and stirring frequently. Temperature check cooling foods to ensure food cools from 135 to 70 F in 2 hours or less and from 70 - 41 F in 4 hours or less.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods
Observation: Consumer advisory not present for steaks and ceviche on menu, cook to order not heat treated.
Correction: Discussed, until new menus are prepared to include CA, inserts to menu and or table tents are an option to inform customers of risks.
- Critical: Equipment and Utensils - Multiuse, Characteristics*
Observation: Containers for chips are not food grade containers.
Correction: Replace the chip containers with food grade containers to permit easy cleaning and prevent the migration of deleterious substances, or transference of colors, odors, or tastes to food.
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05/08/2013 | Routine | |
Restaurant representatives - add corrected or new information about Don Pancho's Cantina, 1200 Armory Drive, Franklin, VA 23851 »