El Pueblo Restaurant, 9550 Old Keene Mill Road, Burke, VA 22015 - Full Service Restaurant inspection findings and violations

Business Info

Restaurant: El Pueblo Restaurant
Address: 9550 Old Keene Mill Road, Burke, VA 22015
Type: Full Service Restaurant
Phone: 703 455-4401
Total inspections: 7
Last inspection: 11/03/2015

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Inspection findings	Inspection date	Type
Today’s inspection was to conduct a risk factor assessment. Thank you for accompanying me through the inspection as your participation allows me to clarify information and identify areas where your processes may need further attention or assessment. It has been a pleasure to serve you today. If you have any questions or concerns, please free to call 703-246-2444. Thank you. Critical: Molluscan Shellstock Tags/Labels Marked with Date Last Sold or Served (repeated violation) Observation: The date when the last shellstock from the container is sold or served is not recorded on the tag or label. Correction: The identity of the source of shellstock (oysters, clams, mussels) that are sold or served shall be maintained by retaining shellstock tags or labels and marking the tag or label with the date when the last shellstock from the container is sold or served. Critical: Date Marking of Refrigerated, Ready-to-Eat PHF (TCS Food) (corrected on site) Observation: The following refrigerated, ready-to-eat, potentially hazardous food that is prepared on site is not used or discarded within 24 hours of preparation and was not observed to be date marked: cooked tamales, cooked noodles in walk-in cooler Correction: Refrigerated, ready-to-eat, potentially hazardous foods that are prepared on site and kept for more than 24 hours cannot have a shelf-life of more than 7 days, including the day of preparation. These food items must be marked with either the "consume-by" date and/or "preparation" date, color-coded labels, or another marking system/method that effectively indicates shelf-life that is clearly understood and properly used by the employees. Dated	11/03/2015	Risk Factor
Today’s inspection was to conduct a routine assessment. Thank you for accompanying me through the inspection as your participation allows me to clarify information and identify areas where your processes may need further attention or assessment. Please fax and provide a copy of maintenance invoice for dishmachine by March 6, 2015. Please manually sanitize in the 3-vat. Please manually correct disclaimer for the special menu items. Please complete Employee Health Policy using the new form. Old version observed during this inspection. Good practice observed: -clean kitchen!!! It has been a pleasure to serve you today. If you have any questions or concerns, please free to call 703-246-2444. Thank you. Critical: Consumer Advisory, Disclosure Provided (repeated violation) Observation: The following raw and/or undercooked foods on specials menu without proper disclosure: ceviche and blackened ribeye Correction:** The Consumer Advisory shall include a disclosure statement that includes a description of the animal-derived foods as raw/undercooked or identification of the animal-derived foods by asteriking () them to a footnote that states that the items are served raw or undercooked, or contain raw or undercooked ingredients. Manager will manually correct them. Critical: Sanitize / Hot Water / Mechanical/Thermolabel Test Verified (corrected on site) Observation:* Due to improper operation of the hot water, mechanical warewashing machine, the thermolabel did not turn black, indicating that food-contact surfaces of equipment and utensils are not being adequately sanitized. Correction: Immediately discontinue use of the dishmachine. Repair the dishmachine so that a thermolabel will turn black. Until the machine is adequately repaired, set up the 3 vat sink to manually wash, rinse and chemically sanitize food-contact surfaces. Maintenance requested. 3-vat set up with chlorine sanitizer solution. Manager will use this in the mean time.	02/20/2015	Routine
The purpose of today's visit was to conduct a risk factor assessment inspection. Due to technical issues the one observation below was bserved out of compliance. However it is unable to be marked out above under the observation section of the report. 3-203.12B (CORRECTED DURING INSPECTION)Shellstock date written on tags-Observed that you are keeping shellstock tags in the facility and also attached to shell stock bags stored in the freezer. The foodworkers, however, are not writing the date of the last or sold date on the shell stock tags once pulled off the container. CORRECTIVE ACTION: Write the date on the back of the tag which indicates when the last shell stock from that lot is sold or used and then store that tag for 90 days from the date written on the tag. The manager complied. Thank you. No violation noted during this evaluation.	11/04/2014	Risk Factor
The purpose of this visit is to check on the updated consumer advisory on the lunch menu. Tha facility is in compliance with this violation. No further follow-up necessary. No violation noted during this evaluation.	05/23/2014	Follow-up
The purpose of today’s visit was to conduct a routine inspection. A follow-up will be conducted within 10 days to check on the update of both menu's for the consumer advisory disclosure statement of the lunch menu and the carry-out menus which are placed out for customers. closure statement on both menu's which is located above the consumer advisory reminder statement that is currently on your menu. The statement should state, "These items may be served raw or undercooked." MAINTENANCE: Water Heater: AO Smith preferred BTH 199-966 which uses 199,900 Dish Machine: CMA-180 high heat sanitizer, thermolabel activated first run Observed facility clean and organized. Acceptable levels of chlorine sanitizer. Thank you. Critical: Molluscan Shellstock Tags/Labels Marked with Date Last Sold or Served (corrected on site) Observation:* The date when the last shellstock from the container is sold or served is not recorded on the tag or label. Correction: Training provide to manager during inspection. Manager agreed to write the date on the tag when the last mussel is used and store for 90 days from that date (written on the back of the tag.)The identity of the source of shellstock (oysters, clams, mussels) that are sold or served shall be maintained by retaining shellstock tags or labels and marking the tag or label with the date when the last shellstock from the container is sold or served. Ice Used as Exterior Coolant, Prohibited as Ingredient (corrected on site) Observation: Observed bowls of cut fruit used as garnish stored inside the drink ice at the bar. Ice used as a medium for cooling the exterior surfaces of food is also for beverage ice or used as food. Correction: Manager discarded ice in the bin and placed out new ice. The bowls of garnish were placed into a container of ice off of the side and inside the chest cooler. After use as a medium for cooling the exterior surfaces of food, packaged foods, beverages, or cooling coils/tubes, the ice may not be used as food. Critical: Consumer Advisory, Disclosure Provided Observation: The following raw and/or undercooked foods are provided on the menu, menu board, table tent or brochure without proper disclosure: steak and items with ceasar dressing on the lunch menu and the carryout menu. Correction: The Consumer Advisory shall include a disclosure statement that includes a description of the animal-derived foods as raw/undercooked or identification of the animal-derived foods by asteriking (*) them to a footnote that states that the items are served raw or undercooked, or contain raw or undercooked ingredients. A follow-up will be conducted to review the updated menu for the lunch menu within 10 days. For the carryout menu, you can update as you place menu's out as the facility has printed 5000 menu's. When you reprint the new carryout menu's, place the disclosure statement onto the carryout menu.	04/28/2014	Routine
The purpose of this visit is a risk factor assessment. Thank you for your time. The thermometer was calibrated during today's visit. Heat sanitizing dish machine turned thermolabel black on first run. Observed appropriate handwashing and glove use during inspection. Also observed appropriate datemarking of foods in the walk in refrigerator. If you have any questions, please feel free to contact EHS. I have provide you with my contact information via my business card. No violation noted during this evaluation.	12/02/2013	Risk Factor
The purpose of today’s visit was to conduct a routine inspection. Please do the following within 30 days and fax to ATTN: Area E4 inspector at fax : 7030385-9568 1. Add an asterisk () to the ceasar salad (raw shell egg in dressing) on both menus (carryout and in-house) 2. Add a disclosure statement on both menu's which is located above the consumer advisory reminder statement that is currently on your menu. The statement should state, "These items may be served raw or undercooked." 3. Remove the asterisk () from all shrimp, fish, shellstock, chicken, ribs because based upon today's visit, these items are fully cooked. MAINTENANCE: Water Heater: AO Smith preferred BTH 199-966 which uses 199,900 Dish Machine: CMA-180 high heat sanitizer, thermolabel activated first run Observed facility clean and organized. Facility also sufficient in holding temperatures and datemarking and food storage. Thank youl Critical: Consumer Advisory Required for Raw or Undercooked Animal Food Observation:* A review of the menu with the foodservice operator indicates that there is no consumer advisory for the following food item(s) that may be served raw and/or undercooked: Ceasar salad (raw shell egg), steak (See comment section) 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. Physical Facilities Good Repair Observation: Observed several areas where paint is chipping from the walls through-out the kitchen and server area. Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.	05/09/2013	Routine

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