- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: The food-contact surfaces of the following equipment were not observed sanitized: dishes being run through dishwasher. No measurable sanitizer on dishes. No sanitizer was dispensed during dishwashing cycle.
Correction: After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use. New sanitizer container hooked up and system was primed during inspection. Proper amount of chlorine sanitizer was then dispensed and dishes were properly sanitized.
- Handwashing - Using a Handwashing Lavatory (corrected on site)
Observation: The handwashing facility located by the 3-compartment sink is blocked, preventing access by employees for easy handwashing. The plumbing underneath has come loose and they are not using this sink.
Correction: Access to the handwashing facility identified above is to be available during all hours of its use. Plumbing under hand sink reattached and cart removed during inspection so hand sink can be used.
|
11/19/2015 | Routine | |
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site) (repeated violation)
Observation: In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils. Open drink on food counter by prep unit.
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. Drink removed during inspection.
- Food - Packaged and Unpackaged - Separation, Packaging, and Segregation
Observation: Observed that cooked shells were not protected from contamination because they were not in packages, covered containers, or wrapped.
Correction: Prevent contamination by storing food in packages, covered containers, or wrappings.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the bar refrig, prep unit or plastic hot holding unit..
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.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site)
Observation: The handwash station in the dishwashing area is being used for purposes other than washing hands. Towels in this hand sink.
Correction: The handwash facility identified above is to be used for washing hands only. Towels removed from hand sink during inspection.
- Plumbing System Maintained in Good Repair
Observation: The mop sink is slow to drain.
Correction: Plumbing systems and components shall be maintained in good repair.
|
07/20/2015 | Routine | |
Reheat food on the stove before placing in steam tables or in the crock pot.
- 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 beef in low boy.
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. Low boy rearranged so all raw meats are on the bottom.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Raw foods of animal origin stored over ready-to-eat (RTE) food in the refrigeration unit. Raw chicken stored over RTE food in low boy.
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.
- Cloths - Wiping Cloths - Use Limitation (corrected on site)
Observation: Wiping cloths improperly stored between use. No sanitizer in wiping cloth bucket.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: The food-contact surfaces of the following equipment were not observed sanitized: dishes being sanitized in 3-compartment sink. Quaternary ammonium sanitizer was <150 ppm.
Correction: After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use. Quat sanitizer adjusted to proper concentration during inspection.
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site)
Observation: Working containers of chemicals are not properly labeled. Spray bottle of chemical is not labeled.
Correction: Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
- Critical: Sanitizer - Criteria/Chemicals for food contact* (corrected on site)
Observation: Quaternary ammonium being applied to food contact surfaces does not meet the requirements of 40 CFR 180.940. Food thermometers stored in >500 ppm quaternary ammonium.
Correction: Utilize only quaternary ammonium that meet the requirements of 40 CFR 180.940 when applying to food contact surfaces. Thermometers removed from solution during inspection. They will be washed, rinsed and sanitized before use.
|
03/04/2015 | Routine | |
Did a walk through of the facility with the PIC and discussed the employee health policy and food handling practices.
No violation noted during this evaluation. | 10/08/2014 | Training | |
Time control will be used for items of salsa bar. Went over the procedure with PIC. They already have charts to record time and temperature on. Prep unit is holding food at 41 F or below.
No violation noted during this evaluation. | 08/11/2014 | Follow-up | |
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Cold holding at improper temperatures: salsa bar and prep unit are not holding food at 41 F or below. Salsa bar: corn salsa 45 F, pico de gallo 43 F, white sauce 44 F. Prep unit top: pico de gallo 44 F
Correction: prep refrig: chili relllanos 44 F, beef tostidos 47 F.
|
08/05/2014 | Follow-up | |
Suggest lowering temperature of walk-in refrigerator. Food items in this unit are all 40-41 F.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils. Several open drinks in food 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. Drinks discarded during inspection.
- Food Storage Containers - Identified with Common Name of Food (corrected on site)
Observation: Unlabeled food containers. Bulk container of flour not labeled.
Correction: Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
- Critical: Cooling* (corrected on site)
Observation: Refried beans noted not being adequately cooled to prevent the growth of harmful bacteria. Refried beans were in shallow non-covered pans in the walk-in but were still 80-86 F after a little less than 2 hours.
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. Beans placed in freezer and stirred to help get temperature down to 70 F or less within the 2 hour time limit. Beans were down to 70 F during inspection.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Cold holding at improper temperatures: salsa bar and prep unit are not holding food at 41 F or below. Salsa bar: corn salsa 45 F, pico de gallo 45 F, white sauce 47 F. Prep unit top: cut tomatoes 48 F, pico de gallo 45 F
Correction: prep refrig: pork 46 F, chili relllanos 49 F, chicken bites 60 F.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: The prepared ready-to-eat (RTE) beans, pico de gallo etc in the refrigeration unit is not properly dated for disposition. Incorrect dates on food in the walk-in refrigerator.
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: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness* (corrected on site)
Observation: Quaternary Ammonium sanitizing solution used was not at an acceptable concentration. Quat solution in 3 compartment sink was <150 ppm.
Correction: Adjust the sanitizing solution to 200 parts per million or otherwise identified by manufacturer's recommendations. 3 compartment sink reset up with proper concentration of santizer during inspection.
|
07/29/2014 | Routine | |
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site)
Observation: Working container of chemical is not properly labeled.
Correction: Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents. Spray bottle of chemical labeled during inspection.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Containers of chemicals are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. Spray bottle of chemical stored with single service items.
Correction: Containers of chemicals must be located in an area that is not above food, equipment, utensils, linens or single service items. Spray bottle moved to proper location during inspection.
- Critical: Sanitizer - Criteria/Chemicals for food contact* (corrected on site)
Observation: Quaternary ammonium being applied to food contact surfaces does not meet the requirements of 40 CFR 180.940. Concentration in wiping cloth bucket used for food contact surfaces was >500 ppm.
Correction: Utilize only quaternary ammonium that meet the requirements of 40 CFR 180.940 when applying to food contact surfaces. Bucket reset up during inspection with proper concentration of sanitizer.
|
03/05/2014 | Risk Factor | |
Prep unit is holding food at 41 F or below.
No violation noted during this evaluation. | 11/18/2013 | Follow-up | |
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: In-use utensils improperly stored between use. Tongs for beef and chicken stored in sanitizer solution. Knife stored in between equipment.
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 - Hot Holding* (corrected on site)
Observation: Hot holding at improper temperatures: container of rice in hot holding box was not covered and was 105 F. Other covered containers of rice in this unit were >135 F.
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. Container of rice that was out of temperature was discarded.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Cold holding at improper temperatures: prep unit is not holding food at 41 F or below. Sliced tomatoes on top are 43 F. Prep refrig - pork 44 F, taquitos 44 F.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. Potentially hazardous food stored in the bottom was relocated to walk-in refrigerator. Time control will be utilized for food items on top. Adjustment made to refrigerator thermostat during inspection (was on 2 , moved to 4). Do not store any potentially hazardous food in this unit until it can maintain food at 41 F or below.
|
11/13/2013 | Routine | |
Still need to complete the following before opening: provide soap and paper towels for bar hand sink, finish wood shelves in both the front bar area and single service area, reinstall hand sink in the back once repair has been made. They plan to install a small prep unit in the back room when it arrives - make sure it holds food at 41 F or below. Consumer advisory is on the menu.
Issue yearly health permit.
No violation noted during this evaluation. | 08/15/2013 | Pre-Opening | |
Restaurant representatives - add corrected or new information about Alejandro's Mexican Grill, 1304 West Main Street, Salem, VA 24153 »