Inspection report was discussed with the person in charge.
- 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: Adjust the chlorine sanitizing solution to a level of at least 50 parts per million when the pH is at 8 or less and the water temperature is 75°F.
- Hand Drying Provision (corrected on site) (repeated violation)
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
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10/29/2015 | Routine | |
No violations noted during inspection.
No violation noted during this evaluation. | 05/05/2015 | Routine | |
- Critical: Equipment and Utensils - Hot Water and Chemical Sanitizing* (corrected on site)
Observation: When tested, no sanitizer or a low concentration of chemical sanitizer was found in the wiping cloth bucket storing wiping cloths used on food contact surfaces..
Correction: Provide chlorine solution at proper concentration and immerse or expose food contact surfaces to sanitizing solution for adequate time.
- Heating, Ventilating, Air Conditioning System Vents
Observation: Ventilating system designed so make-up air or exhaust vents contaminate food, food contact surfaces, equipment, or utensils. (Hood filters are missing)
Correction: Design ventilating system so make-up air and exhaust vents do not cause contamination of food, food contact surfaces, equipment, or utensils. Please insert hood filters into hood system.
- Hand Drying Provision (corrected on site) (repeated violation)
Observation: No disposable towels were provided at the hand washing lavatory in the bathroom.
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
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12/11/2014 | Routine | |
The inspection report was discussed with the person in charge.
- Equipment - Cutting Surfaces
Observation: The cutting board(s) along the prep area are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
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02/27/2014 | Routine | |
Visit to food establishment to discuss commissary agreement and reporting form for the mobile unit "La Fogata". Person in charge stated that mobile unit operator will be using their kitchen to prepare all foods to sell from unit. The reporting form will be faxed to our office weekly.
No violation noted during this evaluation. | 07/10/2013 | Other | |
All violations from inspection dated May 30, 2013 have been corrected. Inspection report was discussed with the operator.
No violation noted during this evaluation. | 06/05/2013 | Follow-up | |
Inspection report discussed with the person in charge.
- Critical: Demonstration of Knowledge*
Observation: The person in charge failed to explain the correct procedures for cleaning and sanitizing utensils and food-contact surfaces of equipment.
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: Eating, Drinking, or Using Tobacco*
Observation: The personnel 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.
- Critical: Food - Safe and Unadulterated*
Observation: The clams in the prepstation are unsound or adulterated.
Correction: Ensure food is safe and unadulterated.
- Critical: Shellfish - Molluscan*
Observation: Molluscan shellfish obtained from an unapproved source being offered for sale or service.
Correction: Obtain shellfish from sources according to law and the requirements specified in the National Shellfish Sanitation Program Guide for the Control of Molluscan Shellfish.
- Critical: Eggs - Shell*
Observation: Eggs are not from an approved source
Correction: Discard or reject delivery. Routinely inspect eggs to ensure they are received clean and sound. Obtain eggs from a source that complies with U.S. Consumer Grade B egg tolerances as specified in 7 CFR Part 56 and Part 59.
- Critical: Shellfish - Shellstock Identification*
Observation: No identification tags were present to show dealer information for the clams..
Correction: Ensure shellstock-dealer tags contain the following information: a) The dealers name and address, and the certification number assigned by the shellfish control authority. b) The original shipper's certification number including the abbreviation of the name of the state or country in which the shellfish are harvested. c) The date of harvesting. d) The most precise I.D. of the harvest location or aquaculture site that is practicable based on the system of harvest area designations that is in use by the shellfish control authority and including the abbreviation of the name of the state or country in which the shellfish are harvested. e) The type and quantity of shellfish. f) The following statement in bold, capitalized type: "This tag is required to be attached until container is empty or retagged and thereafter kept on file for 90 days.
- Critical: Hands - Preventing Contamination from Hands* (repeated violation)
Observation: No single-use gloves present in restaurant at time of inspection.
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 - Packaged and Unpackaged - Separation, Packaging, and Segregation*
Observation: Unwrapped or uncovered food in the prepstation. Also uncovered bags of flour and sugar.
Correction: Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
- Utensils - In-Use - Between-Use Storage
Observation: Dispensing utensils improperly stored between uses. Bowl left in the bag of rice.
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: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Chopped beef cold holding at improper temperatures. 62F
Correction: Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: The prepared ready-to-eat (RTE) foods in the prepstation 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.
- Critical: Equipment and Utensils - Multiuse, Characteristics*
Observation: The food contact surface of the sour cream containers are not safe.
Correction: Replace these containers with approved food contact containers to permit easy cleaning and prevent the migration of deleterious substances, or transference of colors, odors, or tastes to food.
- Hand Drying Provision
Observation: No disposable towels were provided at the hand washing lavatory in the prepstation
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
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05/30/2013 | Routine | |
Mechanical ventilation hood now working.
Missing filters have been installed and are present. (3)
Handwashing signs posted at handwashing sinks.
2013 Food Establishment permit can be issued.
This establishment will also serve as a mobile unit commissary.
No violation noted during this evaluation. | 02/21/2013 | Routine | |
All violations were discussed with the PIC.
No food on premises.
Time of follow-up inspection to be arranged by the PIC once the
mechanical ventilation hood has been repaired and missing filters
have been installed.
- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: Not disposable gloves available in kitchen to prevent bare hand contactwith RTE foods.
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.
- Equipment - Good Repair and Proper Adjustment
Observation: Mechanically vented hood filters not in good repair or have gaps in between filters.Hood not functioning at all. Some filters missing.
Correction: Repair or replace hood filters and/or eliminate gaps between filters.
- Handwashing Signage/Handwashing Facilities
Observation: A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
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02/07/2013 | Pre-Opening | |
Restaurant representatives - add corrected or new information about El Sol Restaurant, 24254 Bennett St, Parksley, VA 23421 »