EL RINCON MEXICAN GRILL, 5854 Gov. G C Peery Hwy, Richlands, VA - Restaurant inspection findings and violations

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Business Info

Restaurant: EL RINCON MEXICAN GRILL
Address: 5854 Gov. G C Peery Hwy, Richlands, Virginia
Phone: (276) 963-2002
Total inspections: 9
Last inspection: Jul 6, 2009

Restaurant representatives - add corrected or new information about EL RINCON MEXICAN GRILL, 5854 Gov. G C Peery Hwy, Richlands, VA »

Violation code

Inspection Date

Inspection Type

Critical violations

Non-Critical violations

Details / Comments

  • 1060 - The nonfood contact surface of the wall by dish washer is not corrosion resistant, nonabsorbent, and/or smooth.
  • 2350 ii - mop sink in poor repair.
  • 2930 - Repeat Outer opening of the food establishment is not protected against entry of insects and rodents.
  • 3170 - Repeat wall by mop sink is not maintained in good repair
  • 3180 - wall and floor by dishwasher noted in need of cleaning.
  • 3220 - Mops not hung up to air dry.
  • 3270 - Premises are not being routinely inspected for evidence of pests
  • 3270 - Methods are not being used to control pests
July 06, 2009Routine07Details / Comments
  • 2930 - Outer opening of the food establishment is not protected against entry of insects and rodents.
  • 3170 - wall under sink is not maintained in good repair
January 29, 2009Routine02Details / Comments
  • 0480 - Unlabeled food containers.
  • 0610 - Food stored on the floor or food stored less than 6" above the floor.
  • 2310 - Corrected During Inspection Critical The handwashing facility located at the front service area is blocked, preventing access by employees for easy handwashing.
  • 2920 - Toilet room is not completely enclosed
  • 3200 - Vent filters in the hood system are not being maintained in a clean condition.
June 16, 2008Routine14Details / Comments
0830 - Corrected During Inspection Critical The ready-to-eat (RTE) commercially processed Milk in the refrigeration unit was not properly dated for disposition after opening.December 26, 2007Routine10Details / Comments
  • 0270 - Corrected During Inspection Critical Food prepared in a private home is distributed or offered for sale to the public.
  • 1180 - The food temperature measuring device (degrees F) located in the freezer unit is not accurate.
  • 3300 - Corrected During Inspection Repeat Facility is storing unnecessary items to the operation or maintenance of the establishment.
March 26, 2007Routine12Details / Comments
No violation noted during this evaluation. October 25, 2006Follow-up00-
  • 0060 - Critical The person in charge failed to state the required temperatures and holding times for the following conditions of potentially hazardous food: (1) Refrigerated storage, (2) Hot holding, (3) Cooling, and (4) Reheating.
  • 0450 - Critical Employees observed handling ready-to-eat (RTE) food with their bare hands.
  • 0470 - Critical Unwrapped or uncovered food in the walk-in cooler.
  • 0550 - Dispensing utensils improperly stored between uses (Ice bin).
  • 0570 - Wiping cloths improperly stored between use.
  • 0610 - Food stored on the floor or food stored less than 6" above the floor.
  • 0830 - Critical The prepared ready-to-eat (RTE) Foods in the refrigeration unit is not properly dated for disposition.
  • 0850 - Critical Another method of temperature control was observed after time was implemented as the control. (the food was either reheated or placed under refrigeration)
  • 1780 - Critical Equipment used for storage of packaged or open food items was observed with visible accumulations of soil and debris.
  • 3050 - No waste receptacle provided at handwashing lavatories in kitchen area.
  • 3300 - Facility is storing unnecessary items to the operation or maintenance of the establishment.
October 19, 2006Routine65Details / Comments
No violation noted during this evaluation. September 12, 2006Routine00-
2650 - There is no refuse container at the area immediately adjacent to the kitchen hand sink.September 08, 2006Pre-Opening01Details / Comments

July 06, 2009 (Routine)



Violations:
  • 1060 - The nonfood contact surface of the wall by dish washer is not corrosion resistant, nonabsorbent, and/or smooth.
    Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
  • 2350 ii - mop sink in poor repair.
    Repair and maintain all plumbing components ans fixtures.
  • 2930 - Repeat Outer opening of the food establishment is not protected against entry of insects and rodents.
    Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
  • 3170 - Repeat wall by mop sink is not maintained in good repair
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
  • 3180 - wall and floor by dishwasher noted in need of cleaning.
    All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
  • 3220 - Mops not hung up to air dry.
    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.
  • 3270 - Premises are not being routinely inspected for evidence of pests
    Inspect premises on routine basis for the evidence of pests. . Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
  • 3270 - Methods are not being used to control pests
    When pests are found use methods to such as trapping devices or other means of pest control. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.

January 29, 2009 (Routine)



Violations:
  • 2930 - Outer opening of the food establishment is not protected against entry of insects and rodents.
    Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
  • 3170 - wall under sink is not maintained in good repair
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.

June 16, 2008 (Routine)



Violations:
  • 0480 - Unlabeled food containers.
    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.
  • 0610 - Food stored on the floor or food stored less than 6" above the floor.
    Elevate food storage onto approved shelving with minimum 6" legs or casters.
  • 2310 - Corrected During Inspection Critical The handwashing facility located at the front service area is blocked, preventing access by employees for easy handwashing.
    Access to the handwashing facility identified above is to be available during all hours of operation.
  • 2920 - Toilet room is not completely enclosed
    Provide toilet rooms that are completely enclosed. Completely enclosed toilet facilities minimize the potential for the spread of disease by the movement of flies and other insects between the toilet facility and food preparation areas.
  • 3200 - Vent filters in the hood system are not being maintained in a clean condition.
    Maintain hood system vent filters in a clean condition.

December 26, 2007 (Routine)



Violation: 0830 - Corrected During Inspection Critical The ready-to-eat (RTE) commercially processed Milk in the refrigeration unit was not properly dated for disposition after opening.
Mark a "consume by" date on commercially processed RTE foods at the time the original container is opened. If the food is held at 41F 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.

March 26, 2007 (Routine)



Violations:
  • 0270 - Corrected During Inspection Critical Food prepared in a private home is distributed or offered for sale to the public.
    Cease use of food prepared in a private home. Food must be obtained from an approved governmentally inspected food preparation/processing facility.
  • 1180 - The food temperature measuring device (degrees F) located in the freezer unit is not accurate.
    Provide a temperature measuring device that is accurate within +/- 2 degrees Fahrenheit in the intended range of use.
  • 3300 - Corrected During Inspection Repeat Facility is storing unnecessary items to the operation or maintenance of the establishment.
    Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents.

October 19, 2006 (Routine)



Violations:
  • 0060 - Critical The person in charge failed to state the required temperatures and holding times for the following conditions of potentially hazardous food: (1) Refrigerated storage, (2) Hot holding, (3) Cooling, and (4) Reheating.
    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.
  • 0450 - Critical Employees observed handling ready-to-eat (RTE) food with their bare hands.
    Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
  • 0470 - Critical Unwrapped or uncovered food in the walk-in cooler.
    Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
  • 0550 - Dispensing utensils improperly stored between uses (Ice bin).
    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 140F and the container.
  • 0570 - Wiping cloths improperly stored between use.
    Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
  • 0610 - Food stored on the floor or food stored less than 6" above the floor.
    Elevate food storage onto approved shelving with minimum 6" legs or casters.
  • 0830 - Critical The prepared ready-to-eat (RTE) Foods in the refrigeration unit is not properly dated for disposition.
    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 41F or below the food shall be served or sold within 7 calendar days or within 4 calendar days if held at 45F. 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.
  • 0850 - Critical Another method of temperature control was observed after time was implemented as the control. (the food was either reheated or placed under refrigeration)
    Discard food that is not cooked and served or served if ready-to-eat within 4 hours from the point in time when the food is removed from temperature control.
  • 1780 - Critical Equipment used for storage of packaged or open food items was observed with visible accumulations of soil and debris.
    Clean storage equipment at a frequency to preclude accumulation of soil residues to prevent contamination of food in storage and reduce attraction of insects and rodents.
  • 3050 - No waste receptacle provided at handwashing lavatories in kitchen area.
    Provide waste receptacle for handwashing lavatory or group of adjacent lavatories provided with disposable towels
  • 3300 - Facility is storing unnecessary items to the operation or maintenance of the establishment.
    Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents.

September 08, 2006 (Pre-Opening)



Violation: 2650 - There is no refuse container at the area immediately adjacent to the kitchen hand sink.
Provide a refuse container for the disposal of paper towels at the kitchen hand sink.

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