- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site) (repeated violation)
Observation: Different types of raw animal foods stored in such a manner that may cause cross contamination.
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: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: The food-contact surfaces of the following equipment were not observed sanitized: Dishes.
Correction: After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use. (Sanitizer wasn't dispensing in dishwasher. Had run out)
|
10/27/2015 | Routine | |
- Food - Packaged and Unpackaged - Separation, Packaging, and Segregation (corrected on site)
Observation: Observed that raw animal food stored in a manner that did not protect it from cross contamination because it was not in packages, covered containers, or wrapped.
Correction: Prevent cross contamination of raw animal foods by storing food in packages, covered containers, or wrappings.
- Handwashing - Using a Handwashing Lavatory (corrected on site)
Observation: Observed the hand washing sink being used as a dump sink
Correction: Hand wash sink is to be used for hand washing only and no other use.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Observed chemical stored with clean dishes (moved chemical to another location)
Correction: Chemicals shall be stored separate from clean dishes, utensils, linens and single serve and single use items to prevent contamination.
|
04/14/2015 | Risk Factor | |
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: The bottled drinks and other food items stored in a manner that could cause contamination in the food preparation area.
Correction: Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands, (2) The container, and (3) Exposed food, clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.
- 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.
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.
|
10/01/2014 | Routine | |
sanitizer at the dish machine is 50 - 100 ppm. No bare hand contact observed with ready to eat foods. Refrigerator is very neat and organized, shelves are labeled to prevent cross contamination of raw animal foods.
- Ice Used as Exterior Coolant - Prohibited as Ingredient (corrected on site)
Observation: cans of juice used to mix drinks stored directly in the ice bin at the bar area
Correction: ice that has been used to cool foods or cans can't be used as an ingredients (corrected ice removed from the ice bin and cans were discarded)
|
04/16/2014 | Routine | |
- Gloves - Use Limitation (corrected on site)
Observation: Single-use gloves while worn during multi-tasked food preparation.
Correction: Discard gloves when changing tasks and wash hands when changing from raw food to ready-to-eat (RTE) food preparation to prevent cross contamination. Single-use gloves shall be used for only one task such as working with RTE food or with raw animal food and used for no other purpose.
- Cooling Methods (corrected on site)
Observation: The methods used for cooling were not adequate.
Correction: Cool foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Using rapid chill cooling equipment 4. Stirring the food in a container placed in an ice water bath 5. Using containers that facilitate heat transfer 6. Adding ice as an ingredient 7. Any other method that can effectively accomplish cooling.
Placed food in an ice bath to facilitate cooling to proper temperature in the allowed time frame.
|
02/19/2013 | Routine | |
Restaurant representatives - add corrected or new information about El Cazador - Gretna, 405 North Main Streeet, Suite A, Gretna, VA 24557 »