Sources: Washington Food and Supply, International Wholesaler Corp, V-Nine Seafood (Washington D.C.) Hood inspected Aug. 2014.
- Hands - Where to Wash (corrected on site)
Observation: A food employee was observed cleaning their hands in a sink used for utensil washing.
Correction: Instruct food employees to clean their hands in a handwashing lavatory. Food employees may not clean their hands in a sink used for food preparation or utensil washing.
- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: Employees observed handling ready-to-eat (RTE) food with their bare hands. Putting lettuce on tacos with 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.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: cooked meats in glass front unit cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. Manager adjusted thermostat on unit. Will monitor unit for temperature control
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: Shelves in stand up freezer lined with cardboard and is not corrosion resistant, nonabsorbent, and/or smooth.
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent. Remove cardboard today.
- Equipment - Fixed Equipment, Elevation or Sealing
Observation: There is a floor mounted plastic shelving that is not elevated off the floor. A cleaning hazard exists.
Correction: Alter the installation of the equipment to allow easy floor cleaning. Make 1 of the following corrections: 1. Remove the equipment 2. Install casters 3. Elevate the equipment to a minimum of 6 inches off the floor. Correct in 7 days.
- Equipment - Good Repair and Proper Adjustment
Observation: Both glass front coolers are missing the motor plates (allowing excessive dust and debris in the motor area) observed in a condition that prevents necessary maintenance and easy cleaning.
Correction: Repair the glasss front coolers 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 glass front coolers replace with one that meets the specifications of Part IV, Article 1 and 2 of this chapter. Correct within 90 days.
- Pests - Controlling Pests*
Observation: Harborage conditions exist. Many items stored on floor under equipment creating harborage conditions. Store items off the floor and remove items from premises that are not essential to running the establishment.
Correction: Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces. Correct within one week.
- Critical: Pests-Controlling Pests*
Observation: observed pest control methods are not adequate for controlling pests. Roaches observed in the establishment.
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. Enlist the assistance of a certified pest control operator to remove pests.
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04/15/2015 | Routine | |
Risk assessment inspection 30 days after opening. Gave manager written procedures for using time as a public health control for pupusas, and sandwiches served in the grocery store area. Also gave manager alternate language fact sheets on proper cooling practices, cook temps, proper handwashing, and 3 vat sink set up to share with employees.
- Critical: Time as a Public Health Control* (corrected on site)
Observation: No written procedures for the use of time as a public health control with potentially hazardous foods.
Correction: Provide written procedures for the use of time as a public health control. The procedures must include the following steps or practices: a. Food must be marked with the time within which it must be cooked, served or discarded. b. The food is served or discarded within four hours from the time when the food is removed from temperature control c. Food in unmarked containers or packages, or for which the time expires is discarded and d. Written procedures are maintained in the food establishment and made available to the regulatory authority upon request e. Once time is implemented as a control measure for potentially hazardous food, no other measures may be substituted.
- 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 quaternary ammonia test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Toilet Rooms - Enclosed
Observation: Toilet room door in dining room area 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.
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12/19/2013 | Pre-Opening | |
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