No violations.
Fix outside hole in storage area.
No violation noted during this evaluation. | 11/16/2015 | Routine | |
All violations were corrected today. permit issued.
- Cooling Methods (corrected on site)
Observation: The methods used for cooling were not adequate. Rice was in a 5 inch pan with a lid.
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: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Hamburger cold holding at improper temperatures, 76°F
Correction: Discard food and keep foods below 41°F and above 135°F while not being prepared.
- Hand Drying Provision (corrected on site)
Observation: No disposable towels were provided at the hand washing lavatory in the kitchen.
Correction: Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
|
07/20/2015 | Routine | |
No critical violations.
No violation noted during this evaluation. | 03/20/2015 | Risk Factor | |
No violations.
No violation noted during this evaluation. | 12/11/2014 | Routine | |
No critical violations.
No violation noted during this evaluation. | 09/25/2014 | Risk Factor | |
The make table has be repaired and is holding food at 41F.
No violation noted during this evaluation. | 07/09/2014 | Follow-up | |
All violations were corrected.
- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: Employees observed handling ready-to-eat (RTE) food 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.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: salsa and cheese stuffed peppers (cooked) cold holding at improper temperatures 52°F
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
|
06/27/2014 | Routine | |
All violations were corrected today.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site) (repeated violation)
Observation: Raw food of animal origin holding in a manner that may cause cross contamination of to ready-to-eat food (RTE). Shelled eggs stored over lettuce and RTE cooked pork in Large RI cooler.
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.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: tomatoes cold holding at improper temperatures, 45-50°F, in small prep RI
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
|
03/20/2014 | Risk Factor | |
All critical item violations were corrected today. Talked with PIC about proper food storage order in Coolers.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Different types of raw animal foods stored in such a manner that may cause cross contamination. Raw chicken stored over Raw shrimp and beef in Small RI cooler.
Correction: Separate types of raw animal foods from each other such as beef, fish, lamb pork, and poultry during storage, preparation, holding, and display by the following: (a) Using separate equipment for each type. (b) Arranging each type of food in equipment so that cross contamination of one type with another is prevented. (c) Preparing each type of food at different times or in separate areas.
|
12/05/2013 | Risk Factor | |
No violations found. New permit issued today.
No violation noted during this evaluation. | 09/14/2013 | Routine | |
Restaurant representatives - add corrected or new information about El Sabor Mexicano Restaurante, 6925 Richmond Road, Williamsburg, VA 23185 »