El Charro #1 Mexican Restaurant, 1570 East Market Street, Harrisonburg, VA 22802 - Full Service Restaurant inspection findings and violations
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Inspection findings | Inspection date | Type |
|---|
No violations at time of inspection.
- Critical: Demonstration of Knowledge* (repeated violation)
Observation: The person in charge (PIC) is unable to identify the symptoms associated with diseases that are transmissible through food.
Correction: Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention. The PIC must also recognize conditions that fail to comply with Regulation requirements and be authorized to take the appropriate preventive and corrective actions to ensure that the Regulations' objectives are fulfilled. A copy of the VDH Employee Health Policy guidance will be provided.
- Critical: Employee Health (repeated violation)
Observation: The person in charge cannot identify employee health policies regarding symptom or diagnosed illness, so is unable to apply restrictions properly.
Correction: The person in charge is responsible for ensuring that staff who exhibit or report symptoms or diagnosed illness or history of exposure are restricted or excluded as required.
- Responsibilities of Owner or Proprietor (repeated violation)
Observation: Absence of no-smoking signs or international no-smoking signs in non-smoking area.
Correction: Post no-smoking signs or international no-smoking signs in non-smoking areas. Signs were provided by VDH.
|
01/21/2016 | Follow-up | |
We discussed: application of Employee Health policies
- Critical: Demonstration of Knowledge*
Observation: The person in charge (PIC) is unable to identify the symptoms associated with diseases that are transmissible through food.
Correction: Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention. The PIC must also recognize conditions that fail to comply with Regulation requirements and be authorized to take the appropriate preventive and corrective actions to ensure that the Regulations' objectives are fulfilled. A copy of the VDH Employee Health Policy guidance will be provided.
- Critical: Employee Health
Observation: The person in charge cannot identify employee health policies regarding symptom or diagnosed illness, so is unable to apply restrictions properly.
Correction: The person in charge is responsible for ensuring that staff who exhibit or report symptoms or diagnosed illness or history of exposure are restricted or excluded as required.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Slice tomatoes, tomato wedges and chilli rellenos on prep tables are at improper cold holding temperatures. They are not under any form of cold holding or temperature/time control.
Correction: Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria. An employee discarded the foods.
- Responsibilities of Owner or Proprietor (corrected on site)
Observation: Absence of no-smoking signs or international no-smoking signs in non-smoking area.
Correction: Post of no-smoking signs or international no-smoking signs in non-smoking area. Signs were provided by VDH.
- Responsibilities of Owner or Proprietor
Observation: Absence of no-smoking signs or international no-smoking signs in non-smoking area.
Correction: Post no-smoking signs or international no-smoking signs in non-smoking areas. Signs were provided by VDH.
|
02/23/2015 | Risk Factor | |
Provided educational material to the manager. Dishwasher operating correctly. Facility using quick chill methods for cooling bulk foods. Soap and paper towels available at hand sinks. Facility clean and well organized.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Sour Cream cold holding at improper temperature.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
|
12/17/2013 | Risk Factor | |
Soap and paper towels available at hand sinks. Dishwasher operating correctly. Refrigeration units operating at 41F or below. Provided educational material to manager concerning hot/cold holding, final cook temperatures, clean equipment, employee health, and approved sources.
No violation noted during this evaluation. | 02/04/2013 | Risk Factor | |
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