El Cerrito Mexican Restaurant & Grill, 1297 Main Street, Altavista, VA 24517 - Full Service Restaurant inspection findings and violations
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Inspection findings | Inspection date | Type |
|---|
- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: Employees observed handling ready-to-eat (RTE) food with their bare hands.
Correction: Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: Dishmachine is not sanitizing properly. Concentration of chlorine is below the recommended 50-100ppm. (Facility began manual sanitizing.)
Correction: Discontinue the use of the machine until it is working properly/been serviced. Utilize the 3-basin sink to sanitize. After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use.
|
11/13/2015 | Routine | |
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Observed tomatoes and chicken above 41°F.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: The prepared ready-to-eat (RTE) food in the refrigeration unit is not properly dated for disposition.
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.
|
02/23/2015 | Routine | |
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Observed server cooler at 50°F. Product inside (salsa) observed at 52°F. Operator adjusted the thermostat.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. Monitor the unit. If unit temperatures does not reduce to 41°F or below, please have the unit serviced.
|
06/16/2014 | Routine | |
Observed no violations.
No violation noted during this evaluation. | 02/24/2014 | Routine | |
Observed good handwashing and glove use. Discussed cooling of refried beans. Left a cooling chart to ensure proper cooling.
No violation noted during this evaluation. | 04/16/2013 | Routine | |
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