| No violation noted during this evaluation. | 03/18/2016 | Follow-up | |
- Critical: Demonstration of Knowledge* (corrected on site) (repeated violation)
Observation: The person in charge failed to state the required temperatures and holding times for the following conditions of potentially hazardous food: , (1) Hot holding, and (2) Reheating.
Correction: Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention, Hazardous Analysis Critical Control Point principles and Regulation requirements. The PIC should be prepared to recognize conditions that may contribute to foodborne illness. 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. Person in charge has failed to complete an approved food safety class. Please submit a copy of the class registration form to the Montgomery Health Department within 10 days.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Salsa cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Sanitizing Solutions, Testing Devices (repeated violation)
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain an ammonia test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness* (corrected on site)
Observation: Chlorine sanitizing solution was measured to be 200 +ppm
Correction: Adjust the chlorine sanitizing solution to a level of at least 100 parts per million when the pH is at 10 or less and the water temperature is 50°F.
- Refuse - Covering Receptacles (repeated violation)
Observation: Dumpster or outside refuse container was open or uncovered.
Correction: Cover all waste containers when not in continuous use.
|
02/19/2016 | Follow-up | |
Dishwasher observed to be out of sanitizer and the 3-compartment sink was observed employed to wash, rinse, sanitize food contact surfaces. Please fax written evidence within 10 days to the Montgomery Health Department indicating that the fruit flies have been addressed by licensed pest control personnel. 2-door cooler shall remain unused until it can be effectively repaired or replaced. Please fax evidence of the 2 door cooler repair/replacement to the Montgomery Health Department within 10 days. Please provide photo evidence that the ice bin has been drained, washed, rinsed and sanitized to the Montgomery Health Department within 10 days.
- Critical: Demonstration of Knowledge* (corrected on site)
Observation: The person in charge failed to state the required temperatures and holding times for the following conditions of potentially hazardous food: (1) Refrigerated storage, (2) Hot holding, (3) Cooling, and (4) Reheating.
Correction: Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention, Hazardous Analysis Critical Control Point principles and Regulation requirements. The PIC should be prepared to recognize conditions that may contribute to foodborne illness. 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. Person with valid serve safe certificate arrived near the end of the inspection.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: The beef observed stored over ice cream in the reachin freezer.
Correction: Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
- Critical: Food Contact with Equipment and Utensils*
Observation: Interior of the ice bin observed with accumulations of mildew and other foreign debris.
Correction: Use only cleaned and sanitized utensils or equipment during food preparation. Drain the ice bin and wash, rinse, sanitize.
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: Ice scoop handle observed submerged in the drink wait station ice bin.
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.
- Cloths - Wiping Cloths - Use Limitation
Observation: Wiping cloths improperly stored between use.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Raw chicken, beef, sliced tomato, guacamole, sour cream and pico cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: The prepared ready-to-eat (RTE) beans, cheese dip, cooked chicken, cooked beef, salsa 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.
- Sanitizing Solutions, Testing Devices
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain an ammonia test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site)
Observation: The handwash station at grill observed to fill container for ice bath and was observed storing multiple knives.
Correction: The handwash facility identified above is to be used for washing hands only
- Refuse - Covering Receptacles
Observation: Dumpster or outside refuse container was open or uncovered.
Correction: Cover all waste containers when not in continuous use.
- Refuse - Maintaining Refuse Areas and Enclosures
Observation: Trash and litter were observed adjacent to the refuse container outside the facility.
Correction: The refuse container storage area and grounds adjacent to the container are to be maintained clean and sanitary.
- Outer Openings - Protected
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents.
Correction: Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
- Physical Facilities in Good Repair
Observation: Floor wall juncture behind the cook line observed missing and with large accumulations of grease observed. Condensate drain from the walkin cooler observed discharging onto the floor under the cookline.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. Direct condensate drain into a floor drain.
- Critical: Pests-Controlling Pests*
Observation: Numerous fruit flies observed in the bar area and kitchen.
Correction: The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by using methods such as trapping devices or other methods as required.
|
01/26/2016 | Routine | |
Person in charge to provide copy of food safety class registration.
No violation noted during this evaluation. | 07/17/2015 | Follow-up | |
Cold holding logs observed not being completed. Logs have not been received by the Montgomery Health Department at the frequency required by the NOAV letter received by Sergio Soto.
- Food Storage Containers - Identified with Common Name of Food
Observation: Unlabeled food containers.
Correction: Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
- Gloves - Use Limitation
Observation: Gloves used on cookline and for handling ready to eat foods.
Correction: Use gloves for one task, if used for handling soiled utensils or cleaning utensils remove gloves before handling ready to eat foods. After removing gloves wash hands before regloving. Begin correction immediately.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Guacomole, sour cream, shrimp, white sauce, cold holding at improper temperatures
Correction: Food was voluntarily discareded during the inspection.
- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition* (repeated violation)
Observation: According to the ""consume by"" date on the prepared ready-to-eat (RTE) salsa in the refrigerator, the food should have been discarded three days ago.
Correction: Discard the food at this time and ensure all prepared RTE food is served, sold or discarded by the ""consume by"" date. 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.
- Equipment and Utensils - Multiuse, Characteristics
Observation: The food contact surface of the cooler shelves in the walk-in cooler is not durable, nonabsorbent, easily cleanable, resistant to pitting. Food is being stored and cooled in containers intended for single use.
Correction: Repair or replace the to permit easy cleaning and prevent the migration of deleterious substances, or transference of colors, odors, or tastes to food.
- Warewashing Equipment, Clean Solutions
Observation: The in-use (wash, rinse, sanitize) water in the warewashing sink was observed to be heavily soiled or contaminated.
Correction: Drain the basin(s) and refill with fresh water and cleaning agents/sanitizers added as required for effective cleansing, rinsing and sanitization of equipment and utensils.
- Outer Openings - Protected
Observation: Rear door observed with missing screen and self closure missing.
Correction: Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
- Physical Facilities in Good Repair
Observation: Wall inside the kitchen door observed to have a large hole.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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06/23/2015 | Follow-up | |
Person in charge could not remember the critical limits for proper cooling or the date label maximum length of time for ready to eat temperature for control foods. Person in charge reports completing a serve safe class, but could not produce food safety class book to obtain the necessary information.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: In use open drinking container observed on the preparartion table cooler above the cutting board.
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.
- Utensils - In-Use - Between-Use Storage (repeated violation)
Observation: Ice scoop observed stored with handle in contact with the ice. Ice scoop holder at the rear ice bin observed stored in ice scoop holder with accumulations of food debris.
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.
- Critical: Cooling* (corrected on site) (repeated violation)
Observation: 10 gals of cheese sauce noted not being adequately cooled to prevent the growth of harmful bacteria.
Correction: Cool potentially hazardous foods from 135°F to 70°F within 2 hours and within a total of 6 hours from 135°F to 41°F. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses. Product was voluntarily discarded during the inspection.
- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition*
Observation: According to the ""consume by"" date on the prepared ready-to-eat (RTE) salsa in the refrigerator, the food should have been discarded three days ago.
Correction: Discard the food at this time and ensure all prepared RTE food is served, sold or discarded by the ""consume by"" date. 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.
- Good Repair and Calibration of Thermometers (repeated violation)
Observation: Observed food thermometer is not calibrated to ensure accuracy. Other thermometer does not power on.
Correction: Calibrate food thermometer according to manufacturer's specification as necessary to ensure accuracy
- Physical Facilities in Good Repair (repeated violation)
Observation: Floor grout is missing in the kitchen area with observed accumulations of moisture and food debris.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
|
05/13/2015 | Follow-up | |
Please fax invoice for repair of the plumbing to the Montgomery Health Department within 10 days.
- Utensils - In-Use - Between-Use Storage
Observation: Ice scoop observed stored with handle in contact with the ice. Ice scoop holder at the rear ice bin observed stored in ice scoop holder with accumulations of food debris.
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.
- Cloths - Wiping Cloths - Use Limitation
Observation: Wiping cloth observed stored on the food preparation cutting board.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Critical: Cooling* (corrected on site)
Observation: Refried beans noted not being adequately cooled to prevent the growth of harmful bacteria.
Correction: Cool potentially hazardous foods from 135°F to 70°F within 2 hours and within a total of 6 hours from 135°F to 41°F. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses. Beans were voluntarily discarded during the inspection.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Sliced tomato, beef, shrimp, chicken (two marinates), sour cream cold holding at improper temperatures.
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.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: The prepared ready-to-eat (RTE) Beans, salsa, cheese 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.
- Nonfood Contact Surfaces
Observation: The nonfood contact surface of the wooden board used to store dishes is not designed or constructed to be easily cleanable. Bare wood storage shelves at the rear of the facility are not cleanable and have accumulations of grime.
Correction: Paint the surfaces or otherwise make them smooth, cleanable and non-absorbent.
- Equipment - Good Repair and Proper Adjustment
Observation: The door gasket to the walk-in freezer is in poor repair and missing.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
- Good Repair and Calibration of Thermometers
Observation: Observed food thermometer is not calibrated to ensure accuracy. Other thermometer does not power on.
Correction: Calibrate food thermometer according to manufacturer's specification as necessary to ensure accuracy
- Critical: Plumbing System Maintained in Good Repair
Observation: Plumbing connections under the food preparation sink are leaking with accumulations of food debris observed on the floor.
Correction: Plumbing systems and components shall be maintained in good repair.
- Refuse - Maintaining Refuse Areas and Enclosures
Observation: Trash and litter were observed adjacent to the refuse container outside the facility.
Correction: The refuse container storage area and grounds adjacent to the container are to be maintained clean and sanitary.
- Physical Facilities in Good Repair
Observation: Floor grout is missing in the kitchen area with observed accumulations of moisture and food debris.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Floor under the food preparation sink noted in need of cleaning as the drainwaste pipe was broken with accumulations of food debris observed on the floor.
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
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03/04/2015 | Routine | |
Hood system has been recharged and inspected by Radford City Fire Department. Facility is clean and ready to reopen. Fan stored beside cookline to be cleaned prior to usage. Approval given to reopen. No electrical loss occurred during hood shut down.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation (corrected on site)
Observation: Observed that onions and lemons was not protected from cross contamination because it was not in packages, covered containers, or wrapped. Raw beef storaged above ready to foods.
Correction: Prevent cross contamination by storing food in packages, covered containers, or wrappings and store raw meats seperate from ready to eat foods. Example store raw chicken below raw beef and raw sea food above raw beef.
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07/23/2014 | Other | |
Please provide a copy of invoice or photo for repair of the floor wall junctures to the Montgomery Health Department within 30 days of this inspection.
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: Ice scoop holder observed to be soiled.
Correction: Wash, rinse, sanitize the ice scoop and detachable holder once per day in the dish machine.
- Cloths - Wiping Cloths - Use Limitation (corrected on site)
Observation: Wiping cloths improperly stored between use.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Cheese cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Floor and Wall Junctures, Coved, and Enclosed or Sealed
Observation: Floor and wall juncture behind the cook line, beside the walkin freezer is damaged/missing and not sealed.
Correction: Repair and seal floor and wall juncture in rooms where water flush cleaning methods are used.
- Toxics - Separation of Toxics (corrected on site)
Observation: Containers of clorox disinfecting wipes observed stored over the food preparation table.
Correction: Containers of clorox disinfecting wipes must be separated by spacing or partitioning to prevent contamination of food, equipment, utensils, linens or single service items.
- Personal Care Items - Storage (corrected on site)
Observation: Ant-acid, anbesol stored over the food preparation table in the kitchen.
Correction: All personal care items, medicines and first aid supplies must be stored in such a way to prevent potential contamination of food, food contact items, equipment, utensils, linens, single-service and single-use articles.
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03/18/2014 | Routine | |
Observed cooling logs during the inspection. Continue to complete cooling logs. Please initiate a cold holding log for all salsa and white sauce until additional refrigeration units are purchased. Please initiate a sanitizer concentration log for the dishmachine. Please complete the provided cooling, cold holding and sanitizer concentration logs twice daily at 11Am and 4pm respectively and faxed weekly on Tuesdays to the Montgomery Health Department for review for a period of 1 month from the date of this inspection. Follow-up inspections will be conducted as necessary to ensure compliance with the Virginia Food Regulations.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Salsa cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: The prepared ready-to-eat (RTE) Salsa 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.
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08/07/2013 | Risk Factor Assessment | |
Person in charge is scheduled to complete an approved food safety class in August with the Cooperative extension service. Please fax a copy of class registration.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: In use open drinking container observed stored on the preparation table.
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: Raw hamburger observed stored over lemons in the walk-in cooler.
Correction: Separate raw foods during storage, preparation, holding, and display from raw RTE food including other raw food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
- Cooling Methods (corrected on site)
Observation: Observed large container of cheese dip cooling in walk-in cooler on shallow layer of ice.
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.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Beans, chicken, salsa cold holding at improper temperatures
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. Foods were voluntarily discarded during the inspection.
- Handwashing - Using a Handwashing Lavatory (corrected on site)
Observation: The handwashing facility located at the cookline is blocked, preventing access by employees for easy handwashing.
Correction: Access to the handwashing facility identified above is to be available during all hours of operation. Remove the knives preventing its use.
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07/16/2013 | Follow-up | |
- Cooling logs observed improperly completed.
-Please extend and continue existing risk control plan for cooling thru 6-23-13.
-Please fax cooling logs to Montgomery Health Department on a weekly interval starting tues 5-28-13.
-Sergio Soto will be responsible and exclusively designated to accurately complete the cooling log thru 6-23-13.
-Document all corrective action.
No violation noted during this evaluation. | 05/23/2013 | Other | |
- Critical: Cooling* (corrected on site) (repeated violation)
Observation: 2 gallons cheese dip observed cooling at 45F approximately 24 hrs after preparation in the walk-in cooler.
Correction: Cool potentially hazardous foods from 135°F to 70°F within 2 hours and within a total of 6 hours from 135°F to 41°F. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses. Cheese dip was voluntarily discarded during the inspection.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (repeated violation)
Observation: Rice hot holding at improper temperatures 117F.
Correction: Hot hold potentially hazardous food at 135°F or above to inhibit the growth of harmful bacteria. With approval, time may be used in place of temperature to control pathogen growth.
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness* (repeated violation)
Observation: Chlorine sanitizing solution used was not at an acceptable concentration.
Correction: Immediately discontinue the use of the machine until it is operating in accordance with minimum requirements. Initiate manual wash, rinse, and sanitize method to properly clean and sanitize equipment and utensils. To minimize workload you can move to all single service utensils.
- Handwashing Lavatory, Water Temperature, and Flow (corrected on site) (repeated violation)
Observation: Only cold water was observed available at the primary handsink in the kitchen area.
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.
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04/05/2013 | Follow-up | |
Sample cooling logs were provided to the person in charge during the inspection. Please make available a copy of the approved food safety certificate for all persons designated in charge of the facility.
- Critical: Cooling* (corrected on site)
Observation: 3 gallons cheese dip observed cooling at 51F approximately 24 hrs after preparation in the walk-in cooler.
Correction: Cool potentially hazardous foods from 135°F to 70°F within 2 hours and within a total of 6 hours from 135°F to 41°F. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses. Cheese dip was voluntarily discarded during the inspection.
- Critical: Food - Potentially Hazardous Food - Hot Holding*
Observation: Rice hot holding at improper temperatures 117F.
Correction: Hot hold potentially hazardous food at 135°F or above to inhibit the growth of harmful bacteria. With approval, time may be used in place of temperature to control pathogen growth.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Salsa cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below, or create an effective ice bath to maintain 41F or below.
- Warewashing Machines, Sanitizer Level Indicator
Observation: The warewashing machine is not equipped with a device to warn of low sanitizer level.
Correction: Alter or replace the warewashing machine so that an audible or visual warning is given when more chemical sanitizer needs to be added.
- Sanitizing Solutions, Testing Devices
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a chlorine test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness*
Observation: Chlorine sanitizing solution used was not at an acceptable concentration.
Correction: Immediately discontinue the use of the machine until it is operating in accordance with minimum requirements. Initiate manual wash, rinse, and sanitize method to properly clean and sanitize equipment and utensils. To minimize workload you can move to all single service utensils.
- Handwashing Lavatory, Water Temperature, and Flow
Observation: Only cold water was observed available at the primary handsink in the kitchen area.
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.
- Refuse - Maintaining Refuse Areas and Enclosures (corrected on site)
Observation: Food debris and grease accumulations were observed adjacent to the refuse container outside the facility.
Correction: The refuse container storage area and grounds adjacent to the container are to be maintained clean and sanitary to prevent pest harborage conditions.
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03/12/2013 | Routine | |
Restaurant representatives - add corrected or new information about El Charro Mexican Grill, 713 West Main Street, Radford, VA 24141 »