- Person in Charge (repeated violation)
Observation: Employees are not properly trained in food safety as it relates to their assigned duties.
Correction: Train all employees in food safety as it relates to their assigned duties.
- Cooling Methods (repeated violation)
Observation: Food cooling in large (5+ gallon) buckets. Foods cooling in the top of food preparation units.
Correction: Arrange the food containers in the refrigeration equipment to provide maximum heat transfer through the container walls. Loosely cover or uncover the food if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food. 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.
- Temperature Measuring Devices (repeated violation)
Observation: There was no temperature measuring device located in the 2-Door Cooler.
Correction: Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
- Warewash Machine, Data Plate Operating Specifications (repeated violation)
Observation: There is no data plate on the warewashing machine.
Correction: Provide a data plate for the warewashing machine that lists the machine's design and operating specifications.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (repeated violation)
Observation: Single service items (to go containers in the upstairs storage area) observed unprotected from contamination.
Correction: Store single service items in its original protective packaging or inverted in an approved dispenser.
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03/01/2016 | Follow-up | |
- Person in Charge (repeated violation)
Observation: Employees are not properly trained in food safety as it relates to their assigned duties.
Correction: Train all employees in food safety as it relates to their assigned duties.
- 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.
- Food - Packaged and Unpackaged - Separation, Packaging, and Segregation
Observation: Observed foods in the refrigeration units that were not protected from contaminarion because they were not in packages, covered containers, or wrapped.
Correction: Prevent contamination by storing food in packages, covered containers, or wrappings.
- Cooling Methods (repeated violation)
Observation: Food cooling in large (5+ gallon) buckets. Foods cooling in the top of food preparation units.
Correction: Arrange the food containers in the refrigeration equipment to provide maximum heat transfer through the container walls. Loosely cover or uncover the food if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food. 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 - Hot Holding* (corrected on site)
Observation: Cheese sauce hot holding at improper temperatures.
Correction: Discard the food and ensure that potentially hazardous foods for hot holding are maintained at 135°F or above to inhibit the growth of harmful bacteria.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (repeated violation)
Observation: The ready-to-eat (RTE) foods in the refrigeration unit are not properly dated for disposition.
Correction: Mark the name and date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. Mark a date on commercially processed RTE foods at the time the original container is opened. 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.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the 2-Door Cooler.
Correction: Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
- Warewash Machine, Data Plate Operating Specifications
Observation: There is no data plate on the warewashing machine.
Correction: Provide a data plate for the warewashing machine that lists the machine's design and operating specifications.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Single service items (to go containers in the upstairs storage area) observed unprotected from contamination.
Correction: Store single service items in its original protective packaging or inverted in an approved dispenser.
- Critical: Handwashing Lavatory*
Observation: There are not an adequate number of handwash lavatories on site. (See 12 VAC5-421-2280)
Correction: Handwash sink in the kitchen needs to be reconnected.
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02/24/2016 | Routine | |
Please have chemical dish machine serviced to verify that the unit's sanitizer levels are between 50 - 100 ppm.
- Critical: Cooling* (repeated violation)
Observation: Ambient temperature or pre-chilled salsa not being adequately cooled to prevent the growth of harmful bacteria.
Correction: Cool potentially hazardous foods prepared from pre-chilled ingredients or ingredients at ambient temperature to 41°F or below within 4 hours. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses.
- Critical: Cooling* (repeated violation)
Observation: Refried Beans and Cooked Pork noted not being adequately cooled to prevent the growth of harmful bacteria.
Correction: Cool potentially hazardous foods from 135°F to 70°F within 2 hours and within a total of 6 hours from 135°F to 41°F. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses.
- Ventilation Hood Systems, Adequacy (repeated violation)
Observation: There appears to be insufficient ventilation of the hood system.
Correction: Service hood system to insure unit adequately ventilates grease and condensation from the establishment.
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11/06/2015 | Follow-up | |
- Food - Miscellaneous Sources of Contamination
Observation: Observed dipping utensils without handles being used to dip salsa and other various products.
Correction: Provide dipping utensils with handles to protect food from miscellaneous sources of contamination.
- Critical: Cooling*
Observation: Ambient temperature or pre-chilled salsa not being adequately cooled to prevent the growth of harmful bacteria.
Correction: Cool potentially hazardous foods prepared from pre-chilled ingredients or ingredients at ambient temperature to 41°F or below within 4 hours. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses.
- Critical: Cooling* (repeated violation)
Observation: Refried Beans and Cooked Pork noted not being adequately cooled to prevent the growth of harmful bacteria.
Correction: Cool potentially hazardous foods from 135°F to 70°F within 2 hours and within a total of 6 hours from 135°F to 41°F. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Product stored in Manitowoc Cooler observed cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (repeated violation)
Observation: The ready-to-eat (RTE) product in the refrigeration unit is not properly dated for disposition.
Correction: Mark the 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.
- Ventilation Hood Systems, Adequacy
Observation: There appears to be insufficient ventilation of the hood system.
Correction: Service hood system to insure unit adequately ventilates grease and condensation from the establishment.
- Critical: Equipment and Utensils - Hot Water and Chemical Sanitizing* (corrected on site)
Observation: Due to improper operation of the low temperature chemical sanitizing mechanical warewashing machine, equipment food-contact surfaces and utensils are not sanitized after cleaning. (See 12 VAC 5-421-1700)
Correction: Repair the unit to restore chemical sanitization. Verify the level of sanitizer and continually monitor by the use of test strips/kit.
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10/28/2015 | Routine | |
Left handout regarding local ServSafe Classes and proper cooling. Owner has agreed to the following: 1) Maintain product temperature logs on all the units in the kitchen to be available on Follow-Up Inspection. 2) Complete employee ServSafe Training within the next 90 Days, 3) Install approved hand washing sinks in the kitchen area and dishroom within the next 90 days. 4) Declutter outside of the food facility.
- Person in Charge (repeated violation)
Observation: Employees are not properly trained in food safety as it relates to their assigned duties.
Correction: Train all employees in food safety as it relates to their assigned duties.
- Cooling Methods (repeated violation)
Observation: The methods used for cooling were not adequate.
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* (repeated violation)
Observation: Product cold holding at improper temperatures in the 2-Door Counter Cooler.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
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08/20/2015 | Follow-up | |
Owner must address the air conditioning condensation that collects on the dish room floor and properly install electrical outlet to power ice machine and air conditioner.
- Person in Charge (repeated violation)
Observation: Employees are not properly trained in food safety as it relates to their assigned duties.
Correction: Train all employees in food safety as it relates to their assigned duties.
- Critical: Hands - When to Wash*
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.
- Critical: Eating, Drinking, or Using Tobacco*
Observation: The kitchen staff 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.
- Cooling Methods (repeated violation)
Observation: The methods used for cooling were not adequate.
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* (repeated violation)
Observation: Product cold holding at improper temperatures in the following units: Continental Prep, Beverage-Air Prep (large), Manitowoc Cooler and 2-Door Cooler.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Sanitizing Solutions, Testing Devices (repeated violation)
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.
- Critical: Equipment - Food Contact Surfaces and Utensils (repeated violation)
Observation: Food contact surfaces used to prepare/store potentially hazardous food items were observed soiled with accumulations of food residues.
Correction: Clean food-contact surfaces no less than every 4 hours to prevent the growth microorganisms on those surfaces.
- Critical: Backflow Prevention, Air Gap*
Observation: An air gap between the water supply outlet (spray nozzle) and the flood rim level (3-Compartment Sink) is not observed. If this direct connection exists between the drinking water system and a source of contaminated water during times of negative pressure, contaminated water may be drawn into and foul the entire system.
Correction: Provide an air gap with a diameter that is at least twice the diameter of the water supply inlet and not less that 1 inch for proper backflow prevention by the air gap.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (repeated violation)
Observation: The handwash station in the kitchen is being used for purposes other than washing hands.
Correction: The handwash facility identified above is to be used for washing hands only
- Mops - Drying Mops (repeated violation)
Observation: Mops not hung up to air dry.
Correction: Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
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08/19/2015 | Routine | |
OK to reopen after volunteer closure.
No violation noted during this evaluation. | 08/12/2015 | Other | |
Hood Filter to be placed back into exhaust hood. Facility agreed to voluntarily close due to imminent health hazards cited during Routine Health Department Inspection. Food Establishment will not be allowed to reopen until all issues have been corrected and a scheduled inspection completed by the local health department. Note: Facility in need of a good detail cleaning.
- Person in Charge (repeated violation)
Observation: Employees are not properly trained in food safety as it relates to their assigned duties.
Correction: Train all employees in food safety as it relates to their assigned duties.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation (repeated violation)
Observation: Observed that product was not protected from cross contaminaton because it was not in packages, covered containers, or wrapped.
Correction: Prevent cross contamination by storing food in packages, covered containers, or wrappings.
- Food - Miscellaneous Sources of Contamination
Observation: Observed product ingredient containers without tight fitting lids.
Correction: Protect food from miscellaneous sources of contamination. Need to obtain designed ingredient containers with tight fitting lids.
- Critical: Cooling* (repeated violation)
Observation: Chicken, refried rice, refried beans, etc... noted not being adequately cooled to prevent the growth of harmful bacteria.
Correction: Cool potentially hazardous foods from 135°F to 70°F within 2 hours and within a total of 6 hours from 135°F to 41°F. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses.
- Cooling Methods
Observation: The methods used for cooling were not adequate.
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* (repeated violation)
Observation: Product cold holding at improper temperatures in the following units: Continental Prep Unit, Beverage-Air Prep Unit, Continental Reach-In Cooler and 2-Door Counter Cooler.
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* (repeated violation)
Observation: The ready-to-eat (RTE) product in the refrigeration unit is not properly dated for disposition.
Correction: Mark the 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 5 gallon buckets are not safe.
Correction: Replace the buckets with food grade containers to permit easy cleaning and prevent the migration of deleterious substances, or transference of colors, odors, or tastes to food.
- Temperature - Food Temperature Measuring Devices - Provided
Observation: The person in charge could not provide a food temperature measuring device.
Correction: Obtain at least one food temperature measuring device so employees can properly monitor the temperature of food items in the establishment.
- 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: Continental Prep Unit was observed in a state of disrepair and damaged.
Correction: Repair the prep unit 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 prep unit, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils*
Observation: The following utensils were observed soiled to sight and touch: ice scoop.
Correction: Clean and sanitize these surfaces for food contact.
- Critical: Equipment - Food Contact Surfaces and Utensils
Observation: Food contact surfaces of the equipment used to prepare/store potentially hazardous food items were observed soiled with accumulations of food residues.
Correction: Clean food-contact surfaces of the equipment no less than every 4 hours to prevent the growth microorganisms on those surfaces.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (repeated violation)
Observation: The handwash station at the kitchen is being used for purposes other than washing hands.
Correction: The handwash facility identified above is to be used for washing hands only
- Mops - Drying Mops
Observation: Mops not hung up to air dry.
Correction: Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
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07/28/2015 | Routine | |
Permit expires 12/31/2014. Please submit your renewal application to the health department.
Remember to keep thermometers in all refrigeration units to be used for monitoring air temperature.
- Food - Packaged and Unpackaged - Separation, Packaging, and Segregation (corrected on site)
Observation: Observed that foods in the Continental 2-Door Cooler were not protected from contamination because they were not in packages, covered containers, or wrapped.
Correction: Store foods properly in packages, covered containers, or wrappings unless the food is in the cooling process.
- Critical: Temperature, Cooking - Raw Animal Foods* (corrected on site)
Observation: Chicken was not cooked to a sufficient temperature and time to eliminate pathogenic bacteria. Observed chicken cooked to 157°F
Correction: Continue to cook the chicken to heat all parts to 165°F or above for 15 seconds. Observed the chicken reach 172°F
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site) (repeated violation)
Observation: The prepared ready-to-eat (RTE) foods (beans, chicken, carnitas, etc.) in the refrigeration units are not properly dated for disposition.
Correction: Mark the name and "consume by" or "made" 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.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site)
Observation: The handwashing sink in the kitchen is being used for purposes other than washing hands. Observed 3 utensils and a large amount of food debris in the sink.
Correction: The handwash facility identified above is to be used for washing hands only.
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12/18/2014 | Routine | |
Site visit was made with the Shenandoah County Building Office. A new wall with self-closing door to the apartment and moving the door (entrance) in the dry storage is needed. This separation needs to be completed prior to permit renewal at the end of December 2013. Other option is to remove all food storage from the upstairs.
At time of inspection, no sanitizer was available in the facility.
Discussed the washing of vegetables. If vegetables are to be washed in the kitchen, a separate handwashing sink must be installed. If washing of vegetables is going to occur in the 3-bay sink, the sink must be washed, rinsed, and sanitized before vegetables can be washed.
- Person in Charge (repeated violation)
Observation: Employees are not properly trained in food safety as it relates to their assigned duties.
Correction: Train all employees in food safety as it relates to their assigned duties.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Foods in the 2-door cooler with counter cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria. Adjust/repair/replace the unit to ensure proper temperatures are kept.
- Critical: Equipment and Utensils - Multiuse, Characteristics* (repeated violation)
Observation: The food contact surface of the bags used to store chips are not safe.
Correction: Obtain food grade bags to prevent the migration of deleterious substances, or transference of colors, odors, or tastes to food.
- Living or sleeping quarters - Separation (repeated violation)
Observation: Living/sleeping quarters are not separated from rooms and areas used for food establishment operation (dry storage & freezers) by complete partitioning and solid self-closing door.
Correction: Living or sleeping quarters must be separated from areas used for conducting food establishment operations to preclude potential contamination of food and food-contact surfaces from poisonous or toxic materials, dust or debris, the presence of improperly designed facilities and equipment, and the traffic of unauthorized and/or unnecessary person or pets.
- Critical: Pests-Controlling Pests* (repeated violation)
Observation: Current methods for controlling pests is not effective.
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. Ensure that foods are properly stored (tight closed containers) overnight and that all outer openings are properly sealed.
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11/20/2013 | Follow-up | |
Employee Health Policy was discussed. Facility has a policy posted. Policy is in English. Health Department will provide a sample policy in Spanish.
Discussed the servicing of the hood system.
Proper cooling handout provided to the facility.
- Person in Charge
Observation: Employees are not properly trained in food safety as it relates to their assigned duties.
Correction: Train all employees in food safety as it relates to their assigned duties.
- Critical: Food Contact with Equipment and Utensils* (corrected on site)
Observation: Food in contact with equipment or utensils that have not been cleaned or sanitized as required. Observed a food employee use contaminated (previously contacted raw animal food) gloves to contact ready-to-eat prepared food.
Correction: Use only cleaned and sanitized utensils or equipment during food preparation. Ensure food handlers are changing gloves at the required intervals (especially between working with raw animal foods and ready-to-eat foods.)
- Critical: Cooling* (corrected on site)
Observation: Carnitas, beans, and cheese sauce noted not being adequately cooled to prevent the growth of harmful bacteria.
Correction: Cool potentially hazardous foods from 135°F to 70°F within 2 hours and within a total of 6 hours from 135°F to 41°F. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Foods in the 2-door cooler with counter cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria. Adjust/repair/replace the unit to ensure proper temperatures are kept.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (repeated violation)
Observation: The prepared ready-to-eat (RTE) foods (chicken, carnitas, etc.) 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.
- Critical: Equipment and Utensils - Multiuse, Characteristics*
Observation: The food contact surface of the bags used to store chips are not safe.
Correction: Obtain food grade bags to prevent the migration of deleterious substances, or transference of colors, odors, or tastes to food.
- Temperature Measuring Devices
Observation: There was no working temperature measuring device located in the small prep (salsa) cooler.
Correction: Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
- Living or sleeping quarters - Separation
Observation: Living/sleeping quarters are not separated from rooms and areas used for food establishment operation (dry storage & freezers) by complete partitioning and solid self-closing door.
Correction: Living or sleeping quarters must be separated from areas used for conducting food establishment operations to preclude potential contamination of food and food-contact surfaces from poisonous or toxic materials, dust or debris, the presence of improperly designed facilities and equipment, and the traffic of unauthorized and/or unnecessary person or pets.
- 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
- Physical Facilities in Good Repair
Observation: Walls in the dishroom are not maintained in good repair
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. Replace walls as needed.
- Critical: Pests-Controlling Pests*
Observation: Current methods for controlling pests is not effective.
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. Ensure that foods are properly stored (tight closed containers) overnight and that all outer openings are properly sealed.
- Critical: Sanitizer - Criteria/Chemicals for food contact*
Observation: The lemon scented bleach being applied to food contact surfaces does not meet the requirements of 40 CFR 180.940
Correction: Utilize only sanitizing agents (ex. unscented bleach) that meet the requirements of 40 CFR 180.940 when applying to food contact surfaces
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11/06/2013 | Routine | |
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness*
Observation: Chlorine sanitizing solution used was not at an acceptable concentration.
Correction: Adjust the chlorine sanitizing solution to a level of at least 25 parts per million when the pH is at 10 or less and the water temperature is at 120°F.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: @EQUIPMENT@.
Correction: Clean and sanitize these surfaces for food contact.
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12/29/2011 | Routine | |
Restaurant representatives - add corrected or new information about Jalisco Mexican Restaurant, 348 East King Street, Strasburg, VA 22657 »