El Amanecer (Va Tags 202-533), 8901 Jefferson Davis Highway, Spotsylvania, VA 22407 - Mobile Food Unit inspection findings and violations

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Business Info

Restaurant: El Amanecer (VA Tags 202-533)
Address: 8901 Jefferson Davis Highway, Spotsylvania, VA 22407
Type: Mobile Food Unit
Phone: 703 201-6713
Total inspections: 6
Last inspection: 11/02/2015
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Inspection findings

Inspection date

Type
Unit is very clean. Facility may operate.
No violation noted during this evaluation.		11/02/2015Routine
Discussed the following items with the Person in Charge:
1. PIC stated she has the screen and will place it back in the window.
2. PIC will contact the health department regarding the possible name change of the other truck run by this owner.
  • Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
    Observation: The prepared ready-to-eat foods such as pork, beans, etc. are not marked with a preparation or discard date.
    Correction: Ensure foods are marked not to exceed 7 days.
  • Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (corrected on site)
    Observation: Single service plates observed stored with the food contact surface facing up.
    Correction: Store single service items with the food contact surfaces faced-down to ensure protection.
  • Outer Openings - Protected
    Observation: Observed an open window without a screen.
    Correction: Ensure screen is replaced to protect the establishment from pest entry.
04/22/2015Routine
Discussed with the person in charge:
1. observed pupusa mix cooling at 60'F
2. motor must be running at all times to ensure that the unit has hot water
  • Utensils - In-Use - Between-Use Storage (corrected on site)
    Observation: Observed a portioning cup laying in the spice container. Dispensing utensils improperly stored between uses.
    Correction: Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 135°F.
  • Food Storage - Clean and Dry Location (corrected on site)
    Observation: Observed beef uncovered in the reach in cooler. Food stored in a location where it is subject to splash, dust or other contamination.
    Correction: Store food where it is not exposed to splash or install an approved durable, and cleanable barrier between the splash source and the food to prevent contamination.
  • Handwashing Lavatory, Water Temperature, and Flow (corrected on site)
    Observation: Water from the handwashing sink measured at a temperature less than 100°F. Operator turned the truck on.
    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 Cleanser - Availability (corrected on site)
    Observation: Soap was not provided at the hand washing sink.
    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.
  • Hand Drying Provision (corrected on site)
    Observation: No disposable towels were provided at the hand sink.
    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
12/12/2014Routine
Facility was not in operation. Employee present to clean only. Contact the health department to discuss refrigeration and other mobile unit. Food grade hoses in place. Thank you!
  • Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
    Observation: Cheese in the reach in cooler holding at 56'F. Cheese will be discarded.
    Correction: Hold foods at 41'F and below.
07/29/2014Other
Facility overall appears clean and in good repair.
Ensure food grade hose is used to fill water tanks.
Reach in Cooler must read 36'F to 38'F prior to food storage. Reach in Cooler was plugged in only 20 minutes prior to inspection. Initially, cooler read 62'F. At the end of inspection, cooler was reading 50'F. PIC has agreed not to use this cooler until it reaches 36'F to 38'F.
A follow-up inspection will be conducted to check on above items.
Facility is permitted to operate.
No violation noted during this evaluation.		06/20/2014Routine
Please address the following to ensure issuance of Virginia Department of Health permit to operate:
1. Exhaust hood vent panels in need of cleaning.
2. Screen window above preparation area in need of cleaning.
3. Waste water tank appears to be leaking. Ensure it is repaired.
4. Hand washing sign is needed at hand sink.
5. Reach in cooler must reach between 36 and 38 'F .
Inspection scheduled for 9:30 tomorrow morning.
No violation noted during this evaluation.		06/17/2014Pre-Opening

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