El Charro Mexican Restaurant, 8145 Kings Highway, King George, VA 22485 - Full Service Restaurant inspection findings and violations

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Business Info

Restaurant: El Charro Mexican Restaurant
Address: 8145 Kings Highway, King George, VA 22485
Type: Full Service Restaurant
Phone: 540 710-9390
Total inspections: 5
Last inspection: 12/28/2015
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Inspection findings

Inspection date

Type
Observed/Discussed with Person in Charge:
1) Monitor Delfield RIC unit.
2) Ware Washing sanitizer solution.
3) Very good holding temperatures.
4) Very good date marking procedures.
5) Facility is clean and well maintained.
Abbreviations: PIC = Person in Charge, WIC = Walk in Cooler, WIF = Walk in Freezer, RIC = Reach in Cooler, RIF = Reach in Freezer, Prep = Preparation, ST = Surface Temperature, IT = Internal Temperature, HH = Hot Holding, CH = Cold Holding, ppm = parts per million, PHF = Potentially Hazardous Foods, TTCS = Time/Temperature Control for Safety, RTE = Ready to Eat
  • Equipment - Good Repair and Proper Adjustment
    Observation: Observed the push bar for the rear exit door broken and not functioning. Door is able to provide seal.
    Correction: Repair the pushbar to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the pushbar, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
  • Non-Food Contact Surfaces
    Observation: The nonfood contact surface of the following equipment has accumulations of grime and debris: 1) the lower door track to the kitchen display RIC
    Correction: 2) inside bottom of the Delfield RIF unit.
12/28/2015Routine
Observed/Discussed with Person in Charge:
1) Very good cold/hot holding temperatures.
2) Very good date marking procedures.
3) Facility is clean and well maintained.
Abbreviations: PIC = Person in Charge, WIC = Walk in Cooler, WIF = Walk in Freezer, RIC = Reach in Cooler, RIF = Reach in Freezer, Prep = Preparation, ST = Surface Temperature, IT = Internal Temperature, HH = Hot Holding, CH = Cold Holding, ppm = parts per million, PHF = Potentially Hazardous Foods, TTCS = Time/Temperature Control for Safety, RTE = Ready to Eat
No violation noted during this evaluation.		12/11/2014Routine
Discussed with Person in Charge:
1) Ware washing machine sanitizer @ 100ppm chlorine.
2) 3 Door Cold Holding unit currently not in use.
3) Menu's are being updated with Consumer Advisory reference to specific food items (steaks only). Advisory is printed on all menu's.
4) Observed good date marking and employee hygiene practices.
Abbreviations" Prep = preparation, WIC = Walk in Cooler, RIC = Reach in Cooler
No violation noted during this evaluation.		04/14/2014Risk Factor
Abbreviations: RIC-Reach In Cooler, RIF-Reach In Freezer, PIC-Person In Charge, HH-Hot Holding, CH-Cold Holding, WIC-Walk In Cooler, WIF-Walk In Freezer, PP-Pizza Prep, SP-Sandwich Prep
Chlorine sanitizer concentration level in the dishmachine measured 200 ppm. Chlorine sanitizer concentration level in the wet wiping cloth bucket at the bar measured 50 ppm. Facility is very clean and well maintained.
  • Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site) (repeated violation)
    Observation: Raw foods of animal origin, shell eggs, stored over ready-to-eat (RTE) chili rellenos, in the refrigeration unit.
    Correction: Separate raw foods of animal origin during storage, preparation, holding, and display from raw RTE food including foods such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
  • Critical: Food - Consumption of Raw or Undercooked Animal Foods (corrected on site) (repeated violation)
    Observation: A review of the menu with the foodservice operator indicates that there is no consumer advisory for the FOOD that may be served raw and/or undercooked
    Correction: If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish is served or sold raw or undercooked the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means.
  • Equipment - Good Repair and Proper Adjustment
    Observation: The door gasket to the ice machine is in poor repair.
    Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
  • Toilet Rooms - Enclosed
    Observation: Toilet room door is not provided with a self-closing door
    Correction: Provide a self-closer for the toilet room door. Completely enclosed toilet facilities minimize the potential for the spread of disease by the movement of flies and other insects between the toilet facility and food preparation areas.
07/30/2013Routine
Abbreviations: RIC-Reach In Cooler, RIF-Reach In Freezer, PIC-Person In Charge, HH-Hot Holding, CH-Cold Holding, WIC-Walk In Cooler, WIF-Walk In Freezer, PP-Pizza Prep, SP-Sandwich Prep
Discussed with operator: 1. ensure employees are changing gloves after touching dirty tableware and then unloading the clean tableware from the dishmachine 2. ensure hands are washed and gloves are changed after touching raw potentially hazardous foods and then handling the cooked potentially hazardous food items 3. ensure the back door to facility is tightly closed. Observed good handwashing, glove use, food storage, and cooking/hot/cold holding temperatures during this complaint investigation.
  • Equipment and Utensils, Air-Drying Required (corrected on site)
    Observation: Lexan containers were found stacked while wet after cleaning and chemical sanitization.
    Correction: Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
01/23/2013Complaint

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