- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
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.
- Cloths - Wiping Cloths - Use Limitation (corrected on site) (repeated violation)
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: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness* (corrected on site)
Observation: Chlorine sanitizing solution used was not at an acceptable concentration.
Correction: Replaced the empty sanitizer pail on the dish machine and primed the chemical line.
- Lighting, Intensity
Observation: Less than 10 foot candles of light was noted in the walk-in freezer.
Correction: Provide at least 10 foot candles at a distance of 30 inches from the floor in the walk-in refrigeration units and dry storage areas and in other areas and rooms during periods of cleaning.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The wall on the right side above the hood is in need of cleaning.
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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01/21/2016 | Routine | |
- 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.
- Plumbing System Maintained in Good Repair
Observation: A plumbing connection at the 3 compartment sink is leaking.
Correction: Plumbing systems and components shall be maintained in good repair.
- Light Bulbs Protective Shielding
Observation: Light bulb in walk-in freezer is not shielded, coated, or otherwise shatter-resistant.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
- Physical Facilities in Good Repair
Observation: Ceiling tiles in the kitchen over the walk-in cooler are not maintained in good repair
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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10/28/2015 | Routine | |
- Warewashing - Mechanical Warewashing Equipment, Wash Solution Temperature
Observation: The wash temperature of the low temperature chemical sanitizing ware wash machine is not meeting the manufacturer's specifications. The minimum temperature is 120ºF and the actual temperature is 115 Degrees F.
Correction: Discontinue the use of the low temperature chemical sanitizing ware wash machine until it is working properly. 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.
- Kitchenware and Tableware
Observation: Unwrapped knives, forks, or spoons were not stored with the handles up near the front hand sink.
Correction: To prevent contamination of the food and lip-contact surface, provide a means of storage where handles are presented to the employee or consumers.
- Plumbing System Maintained in Good Repair (repeated violation)
Observation: The pre-rinse and kitchen hand sink is in poor repair.
Correction: Repair and maintain all plumbing components and fixtures.
- Physical Facilities in Good Repair (repeated violation)
Observation: The ceiling tiles in the kitchen by the hood, over the walk-in cooler, and in the soda tap room are not maintained in good repair.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities in Good Repair (repeated violation)
Observation: The light switches and wall plug is not maintained in good repair in the area of the Whirlpool cooler/freezer.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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07/29/2015 | Routine | |
- Plumbing System Maintained in Good Repair
Observation: Pre-rinse and kitchen hand sink in poor repair.
Correction: Repair and maintain all plumbing components and fixtures.
- Physical Facilities in Good Repair
Observation: The ceiling in the soda tap room is not maintained in good repair.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities in Good Repair
Observation: Light switches and wall plug is not maintained in good repair in the area of the Whirlpool cooler/freezer.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities in Good Repair (repeated violation)
Observation: The ceiling tile in the kitchen by the hood and over the walk-in cooler is not maintained in good repair
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: Fan shrouds in the walk-in cooler noted in need of cleaning.
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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04/28/2015 | Routine | |
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: The prepared ready-to-eat (RTE) items 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.
- Critical: Equipment - Food Contact Surfaces and Utensils (corrected on site)
Observation: Equipment food contact surfaces/utensils were not observed cleaned between uses with raw fruits/vegetables and potentially hazardous food.
Correction: Clean food contact surfaces of equipment and utensils between and after uses to prevent cross contamination.
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01/07/2015 | Risk Factor | |
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Raw food of animal origin holding in a manner that may cause cross contamination of to ready-to-eat food (RTE). (Shell eggs stored inside box of lemons)
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.
- Nonfood Contact Surfaces
Observation: The nonfood contact surface of the wooden storeage shelving is not designed or constructed to be easily cleanable.
Correction: Alter or replace this item to provide a surface that is free of unnecessary ledges, projections, and crevices.
- Equipment - Good Repair and Proper Adjustment
Observation: Walk in Freezer was observed in a state of disrepair and damaged.
Correction: Repair the freezer 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 freezer, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Kitchenware and Tableware (corrected on site)
Observation: Cleaned and sanitized utensils not handled, displayed, or dispensed so that the food- or lip-contact surfaces are protected from contamination
Correction: Handle, display, or dispense cleaned and sanitized utensils so the food- or lip-contact surface are protected from contamination.
- Floors, Walls, and Ceilings - Cleanability
Observation: Ceiling in the kitchen is not smooth and easily cleanable.
Correction: Repair or replace ceiling to make it smooth and easily cleanable.
- Physical Facilities in Good Repair
Observation: Kitchen ceiling is not maintained in good repair
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Wall surfaces and floor junctures in the kitchen noted in need of cleaning.
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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09/23/2014 | Routine | |
- Cloths - Wiping Cloths - Use Limitation (repeated violation)
Observation: Wiping cloths improperly stored between use.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Food Storage - Clean and Dry Location (corrected on site)
Observation: Food stored on the floor or food stored less than 6" above the floor.;Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Mops - Drying Mops
Observation: Mops not hung up to air dry.
Correction: Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
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06/27/2014 | Routine | |
- 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.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose
Observation: The handwash station at the @LOCATION@ is being used for purposes other than washing hands.
Correction: The handwash facility identified above is to be used for washing hands only
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: walls noted in need of cleaning.
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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03/12/2014 | Routine | |
Pest Control Company had been on site working the evening of Dec 4, 2013. (Fast Work) The Hood Filters had been reinstalled in the hood system by 12/6/13 and new ones are on order at time of this follow-up.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The door gasket to the freezer door and is in poor repair.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Mechanically vented hood filters not in good repair or have gaps in between filters. Had been removed and appeared to be broken.
Correction: Repair or replace hood filters and/or eliminate gaps between filters.
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12/10/2013 | Follow-up | |
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: The Cook is drinking from an uncovered container 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.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The door gasket to the freezer door and is in poor repair.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Walk-in Cooler door is missing the safety latch from the inside keep someone from being locked inside with no exit.
Correction: Repair the walk-in cooler door 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 door, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Mechanically vented hood filters not in good repair or have gaps in between filters. Had been removed and appeared to be broken.
Correction: Repair or replace hood filters and/or eliminate gaps between filters.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils*
Observation: The following equipment nonfood-contact surfaces were observed soiled to sight and touch: Hood above the stoves. Observed grease build-up that could be dripping on the cooking surfaces. Hood filters had been removed.
Correction: Clean and sanitize these surfaces as needed immediately.
- Critical: Pests-Controlling Pests*
Observation: Observed methods are not being used to control pests
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.
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12/04/2013 | Routine | |
- Critical: Cooling* (corrected on site)
Observation: Cooked 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.
- Cooling Methods
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.
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08/30/2013 | Routine | |
- Critical: Demonstration of Knowledge*
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.
- Critical: Hands - When to Wash* (corrected on site)
Observation: A food employee (the Cook) failed to wash his or her hands before engaging in food preparation, after handling soiled utensils or after engaging in any activity which may have contaminated his/her hands.
Correction: Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
- Cloths - Wiping Cloths - Use Limitation (repeated violation)
Observation: Wiping cloths improperly stored between use.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Thawing (corrected on site)
Observation: Improper methods used to thaw Ground Hamburger and Beef
Correction: Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41°F (45°F) 2. Completely submerged under running water at a temperature of 70°F or below with sufficient water velocity to agitate and float off loose particles in an overflow. Ready-to-eat food shall not exceed 41°F and raw animal foods shall not exceed 41°F for more than four hours 3. As part of the cooking process (PIC voluntarily disposed of the Raw Ground Hamburger that was out of temperature.)
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Food in Walk in Cooler cold holding at improper temperatures.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Equipment - Good Repair and Proper Adjustment
Observation: Safety latch to open the cooler door from inside is missing to keep someone from being locked inside with no exit.
Correction: Repair the cooler door safety latch 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 cooler door, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
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07/02/2013 | Routine | |
Several corrections have been made with continuing to work on other corrections. 1100, 0570, 1390, 2820, and part of 2810 have been corrected. Still needing to correct: 1) 2810( the Water leak in the rear Storage Room Roof), 2) 2830, 3) 2930(Rear Door Opening), and 4) 3080 as noted on previous inspection. Operator reviewed the new date labeling stickers during this inspection.
No violation noted during this evaluation. | 03/26/2013 | Follow-up | |
Manager stated corrections will be started within two weeks. Critical Hazards were already corrected at time of this review of March 1, 2013 and will be noted on this follow-up. Discussed with Manager about the proper food handling and keeping a record of temperatures taken on the foods at different stages. Using paper labels to date label the foods in refrigeration.
- Cloths - Wiping Cloths - Use Limitation (repeated violation)
Observation: Wiping cloths improperly stored between use. Observed cloths stored on top of the Dishwasher and other areas.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Food Contact Surfaces - Cleanability* (repeated violation)
Observation: Observed food contact surfaces of plates broken with chips, pits and not smooth that can not be easily cleaned.
Correction: Replace the plates and other equipment if needed to provide a food contact surface that is smooth and easily cleanable, free of breaks, open seams, cracks, chips, pits, sharp internal angles, corners, and crevices to prevent build-up of food debris.
- Warewash Sinks and Drainboards, Self-Draining (repeated violation)
Observation: The dishwasher drain board not self-draining.
Correction: Equipment drain boards must be self-draining to prevent accumulation of standing water.
- Floors, Walls, and Ceilings - Cleanability (repeated violation)
Observation: Wall or wall covering in storage room where a plumbing repair removed part of wall is not smooth and easily cleanable.
Correction: Repair or replace wall or wall covering to make it smooth and easily cleanable.
- Floors, Walls, and Ceilings - Cleanability (repeated violation)
Observation: Repair the water leak in the rear storage room roof.
Correction: Repair the roof water leak to keep the area of storage safe. Remove items from this area to prevent water damage until repaired.
- Floors, Walls, and Ceilings - Cleanability (repeated violation)
Observation: Ceiling tiles in several areas of kitchen and storage areas are missing part of tiles. cleanable.
Correction: Repair or replace ceiling to make it smooth and easily cleanable.
- Floors, Walls, and Ceilings, Utility Lines (repeated violation)
Observation: Exposed horizontal utility service lines in kitchen obstructs or prevents cleaning of floor, wall, ceiling.
Correction: Relocate utility service line to allow access to (floor, wall, ceiling) for cleaning. Lines on walls may be properly enclosed to allow for easy cleaning.
- Floor and Wall Junctures, Coved, and Enclosed or Sealed (repeated violation)
Observation: Floor wall juncture in kitchen and other areas are not coved and closed to no larger than 1/32 inch space.
Correction: Cove floor wall juncture to no larger than a 1/32 inch space.
- Outer Openings - Protected (repeated violation)
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents. Observed that the Rear Door is not tight fitting and some of the frame around the door is damaged.
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.
- Lighting, Intensity (repeated violation)
Observation: Less than 10 foot candles of light was noted in the walk-in cooler
Correction: Provide at least 10 foot candles at a distance of 30 inches from the floor in the walk-in refrigeration units and dry storage areas and in other areas and rooms during periods of cleaning.
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03/06/2013 | Follow-up | |
- Cloths - Wiping Cloths - Use Limitation
Observation: Wiping cloths improperly stored between use. Observed cloths stored on top of the Dishwasher and other areas.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Critical: Cooling* (corrected on site)
Observation: Observed full pan of cooked rice(6 inches deep) covered in walk-in cooler at 154°F after one hour. 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.
- Cooling Methods
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.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: The prepared ready-to-eat (RTE) sauces and foods 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.
- Food Contact Surfaces - Cleanability*
Observation: Observed food contact surfaces of plates broken with chips, pits and not smooth that can not be easily cleaned.
Correction: Replace the plates and other equipment if needed to provide a food contact surface that is smooth and easily cleanable, free of breaks, open seams, cracks, chips, pits, sharp internal angles, corners, and crevices to prevent build-up of food debris.
- Warewash Sinks and Drainboards, Self-Draining
Observation: The dishwasher drain board not self-draining.
Correction: Equipment drain boards must be self-draining to prevent accumulation of standing water.
- Floors, Walls, and Ceilings - Cleanability
Observation: Ceiling tiles in several areas of kitchen and storage areas are missing part of tiles. cleanable.
Correction: Repair or replace ceiling to make it smooth and easily cleanable.
- Floors, Walls, and Ceilings - Cleanability
Observation: Repair the water leak in the rear storage room roof.
Correction: Repair the roof water leak to keep the area of storage safe. Remove items from this area to prevent water damage until repaired.
- Floors, Walls, and Ceilings - Cleanability
Observation: Wall or wall covering in storage room where a plumbing repair removed part of wall is not smooth and easily cleanable.
Correction: Repair or replace wall or wall covering to make it smooth and easily cleanable.
- Floors, Walls, and Ceilings, Utility Lines
Observation: Exposed horizontal utility service lines in kitchen obstructs or prevents cleaning of floor, wall, ceiling.
Correction: Relocate utility service line to allow access to (floor, wall, ceiling) for cleaning. Lines on walls may be properly enclosed to allow for easy cleaning.
- Floor and Wall Junctures, Coved, and Enclosed or Sealed
Observation: Floor wall juncture in kitchen and other areas are not coved and closed to no larger than 1/32 inch space.
Correction: Cove floor wall juncture to no larger than a 1/32 inch space.
- Outer Openings - Protected
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents. Observed that the Rear Door is not tight fitting and some of the frame around the door is damaged.
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.
- Lighting, Intensity
Observation: Less than 10 foot candles of light was noted in the walk-in cooler
Correction: Provide at least 10 foot candles at a distance of 30 inches from the floor in the walk-in refrigeration units and dry storage areas and in other areas and rooms during periods of cleaning.
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03/01/2013 | Routine | |
Restaurant representatives - add corrected or new information about El Mariachi, 624 East Riverside Drive, North Tazewell, VA 24630 »