Critical violations corrected during the inspection and new standard operating procedures to be developed for cooling and sanitizing. Log sheets provided and will be picked up at the end of the week. Provided person in charge with sanitizer testing strips and showed how to properly make a sanitizing wiping bucket with proper concentration. Instructed that food safety risks of improper date marking. Improvement and some items corrected from last inspections. Also, new capital investments have been made with the purchase and installation of a new walk-in refrigerator and reach-in refrigerator. Thank you for the effort to continue improving food safety. Excellent hot holding, cold holding, and cooking temperatures. Employees were observed wearing and changing gloves and washing their hands when necessary.
- Cooling Methods (corrected on site)
Observation: The current methods observed today for cooling were not adequate.
Correction: Person in charge agreed to place bulk prepared foods in the shallow pans and ice bath.
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: Ready-to-Eat - Potentially Hazardous Food - Disposition* (corrected on site)
Observation: The prepared food/sauces were not discarded by the ""consume by"" date.
Correction: Discard the food at this time and ensure regular checks to discards foods past the date mark. Some harmful bacteria (ie listeria) continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
- Sanitizing Solutions, Testing Devices (corrected on site) (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. Provided the person in charge with a sample to use until he can purchase a test kit.
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness* (corrected on site)
Observation: Chlorine sanitizing solution in wiping cloth buckets were not at an acceptable concentration.
Correction: Adjust the chlorine sanitizing solution to a level of at least 50-100 parts per million.
- Lighting, Intensity
Observation: Less than 20 foot candles of light was noted in the walk-in refigerator.
Correction: Person in charge to install a higher wattage light bulb in the WI.
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06/16/2015 | Routine | |
Hand washing sinks available and in use with soap and towels,ware washing machine OK, Proper cooking, hot holding temps were observed. Reviewed proper cooking , hot holding and reheating/ cooling processes with PIC. Discussed the Employee Health code with the PIC
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site) (repeated violation)
Observation: Raw foods of animal origin stored over ready-to-eat (RTE) food in the refrigeration unit.
Correction: Separate raw foods of animal origin during storage, preparation, holding, and display from raw RTE food including foods 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*
Observation: vegetable stock/ refried beans/fajita chicken meat 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: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils*
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: prep table (shelving under prep), blenders, shelving in dry storage, refrigeration and freezer unit (gaskets & surface.
Correction: Clean and sanitize these surfaces for food contact.
- Lighting, Intensity
Observation: Less than 10 foot candles of light was noted in the dry storage.
Correction: Provide at least 10 foot candles at a distance of 30 inches from the floor in the walk-in refrigeration units and dry storage areas and in other areas and rooms during periods of cleaning.
- Critical: Toxics - Identifying Toxic Containers*
Observation: Chemical spray bottle observed without a label.
Correction: Label spray bottles with contents or discard.
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06/16/2014 | Routine | |
Four of the violations cited during the last inspection have been corrected. Another previous violation can't be evaluated a this time. Please focus on the two remaining violations: these are both critical items requiring some active involvement by employees and management.
We also discussed restrictions to providing sleeping quarters in any part of a food operation.
- Critical: Employee Health* (corrected on site) (repeated violation)
Observation: The Person in Charge (PIC) cannot identify any of the reportable pathogens nor can he provide an employee health policy which identified the reportable pathogens.
Correction: English and Spanish employee health policy guidance will be provided. Train employees to know reportable symptoms and infections. Apply the policy as appropriate to prevent transmission of infections to customers through food.
- Critical: Cooling* (corrected on site) (repeated violation)
Observation: Five gallon buckets of enchilada sauce (49°F) and vegetable-chicken (57°F) were made yesterday. They have not been cooled properly to prevent potentially dangerous levels of bacterial growth.
Correction: When cooling hot foods, use 1 or more of these methods for quick cooling: (1) place food in shallow pans and stir frequently, (2) use an immersible cooling stick, (3) add ice or frozen ingredients, and/or (4) place in freezers or large refrigerators. 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. The sauces were discarded. Information on cooling will be provided in both Spanish and English.
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03/22/2013 | Follow-up | |
Hand washing sinks available and in use with soap and towels,ware washing machine OK, proper cooking, hot holding and refrigeration temps were observed. Reviewed proper cooking , hot holding and reheating/ cooling processes with PIC. Discussed the Employee Health code with the PIC
- Critical: Employee Health* (corrected on site)
Observation: Employee Health Code was Not displayed
Correction: Owner was given a copy of the Employee Health Code to display.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Raw protein products ( chicken,beef, & eggs) were observed being placed over RTE food products in the refrigeration units.
Correction: Separate raw protein products from RTE food products
- Gloves - Use Limitation (corrected on site)
Observation: Although gloves were being worn, the frequency they were being changed in between task needed to be more frequent and to prevent cross contamination.
Correction: Change gloves frequently in-between job tasked, before handling RTE foods and between raw foods and RTE foods.
- Critical: Cooling* (corrected on site)
Observation: A 5 gallon bucket of taco meet was observed to be cooling in a shallow ice bath at a temp of 220.
Correction: Smaller portions should be placed in ice bath or the use of an ice paddle should be used for proper cooling through the food temp danger zone and time.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: Date marking was not observed.
Correction: Implement date marking on prepared food products with use-by-dates within 7 days of preparation.
- Sanitizing Solutions, Testing Devices (corrected on site)
Observation: No test strips available and wipe cloth solution in excess of 500ppm.
Correction: maintain a proper sanitizer level of 50-100 ppm and order test strips
- Critical: Equipment - Food Contact Surfaces and Utensils (corrected on site)
Observation: Cutting boards were stacked on top of each other wet and with food particles still on them. Ice scoop was placed on top of ice bin. Microwave interior was splattered with food particles.
Correction: Properly clean, sanitize, and store utensils and equipment
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03/13/2013 | Routine | |
Restaurant representatives - add corrected or new information about Mi Rancho Iii Inc., 2116 W. Beverley St, Staunton, VA 24401 »