- Cloths - Wiping Cloths - Use Limitation (corrected on site) (repeated violation)
Observation: Wiping cloths improperly stored between use. Observed chlorine sanitizer is below 10ppm concentration.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
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01/29/2016 | Routine | |
- Equipment - Good Repair and Proper Adjustment
Observation: The dishmachine was observed in a state of disrepair and damaged.
Correction: Repair the dishmachine 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 dishmachine, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
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10/19/2015 | Routine | |
- Cloths - Wiping Cloths - Use Limitation (corrected on site)
Observation: Wiping cloths improperly stored between use. The chlorine sanitizer is below 50 ppm.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
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12/16/2014 | Routine | |
- Critical: Hands - When to Wash* (corrected on site)
Observation: A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, 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.
- Utensils - In-Use - Between-Use Storage (repeated violation)
Observation: Dispensing utensils improperly stored between uses.
Bulk sugar dispensing utensil handle in product.
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.
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09/22/2014 | Routine | |
- Critical: Hands - Preventing Contamination from Hands* (corrected on site) (repeated violation)
Observation: Employees observed handling ready-to-eat (RTE) food (taco) with their bare hands.
Correction: Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: Dispensing utensils improperly stored between uses.
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: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: The prepared ready-to-eat (RTE) shredded chicken, cooked ground beef and chicken tamales in the refrigeration unit are 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.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The interior of the microwave was observed in a state of disrepair and damaged.
Correction: Repair the microwave 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 microwave, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Critical: Sanitizer - Criteria/Chemicals for food contact* (corrected on site)
Observation: The chlorine sanitizer being applied to food contact surfaces does not meet the requirements of 40 CFR 180.940. Observed chlorine concentration is above 200 ppm.
Correction: Utilize only sanitizing agent concentrations that meet the requirements of 40 CFR 180.940 when applying to food contact surfaces
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06/17/2014 | Routine | |
- Equipment - Good Repair and Proper Adjustment
Observation: Interior of microwave (upper surface plate), The racks/shelves on the interior of the reach in cooler (rusting) were observed in a state of disrepair and damaged.
Correction: Repair the microwave and shelves 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 microwave and shelves, replace them with ones that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: The food-contact surfaces of the following equipment were not observed sanitized: dishes/utensils.
Correction: After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use.
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03/24/2014 | Routine | |
- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: Employees observed handling ready-to-eat (RTE) food, while cutting up avacados, with their bare hands.
Correction: Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
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12/19/2013 | 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.
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09/11/2013 | Routine | |
Note: Discontinue use of dishmachine until serviced to dispense required levels of sanitizer. Use three compartment sink to wash/rinse/sanitize dishes and utensils.
- Cloths - Wiping Cloths - Use Limitation (corrected on site) (repeated violation)
Observation: Wiping cloths improperly stored between use. Sanitizer is below 50ppm chlorine.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- 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.
- Equipment - Good Repair and Proper Adjustment
Observation: The dishmachine was observed in a state of disrepair and damaged (not dispensing sanitizer).
Correction: Repair the dishmachine 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 dishmachine, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site) (repeated violation)
Observation: The food-contact surfaces of the following equipment were not observed sanitized: dishes.
Correction: After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use.
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06/12/2013 | Routine | |
- 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: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site) (repeated violation)
Observation: The prepared ready-to-eat (RTE) cooked ground beef and pulled chicken 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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03/04/2013 | Routine | |
Restaurant representatives - add corrected or new information about El Ranchero, 3182 King William Ave., West Point, VA 23181 »