El Angel, 2650 Fairystone Park Hwy., Bassett, VA - Restaurant inspection findings and violations
Violation code | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
|
November 19, 2008 | Routine | 0 | 6 | Details / Comments |
|
February 05, 2008 | Follow-up | 0 | 2 | Details / Comments |
|
January 07, 2008 | Routine | 2 | 7 | Details / Comments |
|
November 05, 2007 | Follow-up | 0 | 6 | Details / Comments |
|
August 02, 2007 | Routine | 0 | 7 | Details / Comments |
|
April 30, 2007 | Follow-up | 0 | 3 | Details / Comments |
|
April 16, 2007 | Routine | 2 | 11 | Details / Comments |
|
November 16, 2006 | Routine | 1 | 2 | Details / Comments |
November 19, 2008 (Routine)
Violations:
- 1790 - The food contact equipment surface of the baking sheets is observed soiled with accumulations of grime and debris.
Clean the food contact surface of the baking sheets to prevent accumulations that may reduce heat transfer to adequately cook food and to prevent attract of insects when not in use. - 1800 - The nonfood contact surface of the refrigerator and stand up freezer has accumulations of grime and debris.
Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents. - 2350 ii - Repeat Plumbing connections under the mop sink are leaking.
Plumbing systems and components shall be maintained in good repair. - 2920 - Toilet room door is not provided with a self-closing door.
Provide a self-closer for the toilet room door. 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. - 3030 - Repeat No disposable towels were provided at the hand washing lavatory in the kitchen.
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 - 3045 - Corrected During Inspection Repeat A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees.
Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
February 05, 2008 (Follow-up)
Violations:
- 2350 ii - Plumbing connections under the men's restroom handsink sink are leaking.
Plumbing systems and components shall be maintained in good repair. In proces of being repaired. - 3170 - Repeat Floor in kitchen (not smooth - not easily cleanable), air duct vent missing in kitchen, and ceiling tiles (missing in the front counter ceiling area) are not maintained in good repair
Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. Operator is in process of installing either tiles or linoleum in the kitchen area.
Thank you for correcting the previous observations.
January 07, 2008 (Routine)
Violations:
- 0240 - Repeat Employees observed working in the food service area without proper hair restraints.
Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food clean equipment, utensils, and linens, and unwrapped single-service and single-use articles. - 0830 - Critical The prepared ready-to-eat (RTE) pork and beef in the refrigeration unit are 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. - 1770 C - Repeat Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: doors of refrigerator in kitchen, inside freezer, shelf in stainless steel table, black buffet cart, white shelving (where utensils and tableware are kept).
Maintain nonfood-contact surfaces of equipment clean. - 3030 - Repeat No disposable towels were provided at the hand washing lavatory in the kitchen.
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 - 3045 - Corrected During Inspection A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees
Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees. - 3080 - Less than 20 foot candles of light was noted in the men's restroom.
Provide at least 20 foot candles at a distance of 30 inches from the floor in consumer self-service areas, inside equipment, warewashing, equipment storage, toilet rooms. Replace the burned light bulb. - 3170 - Repeat Floor in kitchen (not smooth - not easily cleanable), air duct vent missing in kitchen, and ceiling tiles (missing in the front counter ceiling area) are not maintained in good repair
Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. - 3240 - Handwashing facilities are unclean and not maintained.
Keep handwashing facilities clean and maintained to encourage proper handwashing. - 3330 - Critical Working containers of water and chlorine, and water and detergent are not properly labeled.
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.
November 05, 2007 (Follow-up)
Violations:
- 0240 - Repeat Employees observed working in the food service area without proper hair restraints.
Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food clean equipment, utensils, and linens, and unwrapped single-service and single-use articles. - 0610 - Food (bag of onions) 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. - 1730 - The thermometer on the Continental refrigerator is not in good repair. Thermometer not working.
Unit has an ambient air thermometer located inside that is accurate and is working properly. Cover up the outside thermometer. - 1770 C - Repeat Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: detergent rack near the 3-compartement sink, two stainless steel carts in kitchen, inside and door (outside) of the Continental refrigerator in kitchen, and inside Gibson stand up freezer.
Maintain nonfood-contact surfaces of equipment clean. - 3030 - Repeat No disposable towels were provided at the hand washing lavatory in the kitchen.
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 - 3170 - Repeat Vent from air duct in kitchen, floor in kitchen (needs to be smooth out and paint) and ceiling (ceiling tile missing) in front area are not maintained in good repair
Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
Obtain a food thermometer with a suitable small-diameter probe to measure the temperature of thin foods such as meat patties and fish fillets.
August 02, 2007 (Routine)
Violations:
- 0240 - Employees observed working in the food service area without proper hair restraints.
Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food clean equipment, utensils, and linens, and unwrapped single-service and single-use articles. - 1510 - Repeat The person in charge could not provide a food temperature measuring device.
Obtain at least one food temperature measuring device so employees can properly monitor the temperature of food items in the establishment. Obtain a tip sensitive thermometer to monitor the temperature of thin food products. - 1770 C - Repeat Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: inside and door (outside) of the Continental refrigerator in kitchen, and inside Gibson stand up freezer.
Maintain nonfood-contact surfaces of equipment clean. - 2350 ii - Plumbing connections under the the service sink are leaking.
Plumbing systems and components shall be maintained in good repair. - 3030 - Repeat No disposable towels were provided at the hand washing lavatory in the kitchen.
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 - 3170 - Vent from air duct in kitchen, floor in kitchen and ceiling in front area are not maintained in good repair
Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. - 3180 - Wall behind dish storage rack 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.
Information on basic food safety has been provided to operator.
April 30, 2007 (Follow-up)
Violations:
- 0810 - Repeat The methods used for cooling were not adequate.
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. - 1510 - Repeat The person in charge could not provide a food temperature measuring device.
Obtain at least one food temperature measuring device so employees can properly monitor the temperature of food items in the establishment. - 3170 - Ceiling (missing tiles in front counter area) is not maintained in good repair
Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
April 16, 2007 (Routine)
Violations:
- 0610 - Food stored on the floor or food stored less than 6" above the floor. Bag of beans was observed sitting on the floor in the dry storage.
Elevate food storage onto approved shelving with minimum 6" legs or casters. - 0800 - Critical Beans and pork noted not being adequately cooled to prevent the growth of harmful bacteria.
Cool potentially hazardous foods from 140F to 70F within 2 hours and from 70F to 41F 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. - 0810 - The methods used for cooling were not adequate.
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. - 0820 - Critical Beans 62F and Pork 60F cold holding at improper temperatures.
Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41F (45F) or below to inhibit the growth of harmful bacteria. - 1510 - The person in charge could not provide a food temperature measuring device.
Obtain at least one food temperature measuring device so employees can properly monitor the temperature of food items in the establishment. - 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: inside reach-in cooler and freezer (bottom surface) and counter in dry storage.
Maintain nonfood-contact surfaces of equipment clean. - 1790 - The food contact equipment surface of the baking sheets were observed soiled with accumulations of grime and debris.
Clean the food contact surface of the baking sheets to prevent accumulations that may reduce heat transfer to adequately cook food and to prevent attract of insects when not in use. - 2000 - Pots were found stored on the floor in the dry storage..
Store pots in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor. - 3020 - Soap was not provided at the hand washing lavatory in the kitchen handsink.
Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands. - 3030 - No disposable towels were provided at the hand washing lavatory in the kitchen handsink.
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 - 3080 - Less than 20 foot candles of light was noted in the men's restroom.
Provide at least 20 foot candles at a distance of 30 inches from the floor in consumer self-service areas, inside equipment, warewashing, equipment storage, toilet rooms. Replace burn light bulb. - 3170 - Handsink in kitchen is not maintained in good repair. Handsink needs to be repair for proper handwashing. Wall in kitchen and in dry storage. Self closing device in the women's restroom needs to be repair.
Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. - 3180 - Floor in dry storage and wall behind dish rack 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.
Cooling methods fact sheet has been provided to operator during inspection. Use a bayonet style thermometer to monitor food temperatures.
November 16, 2006 (Routine)
Violations:
- 0470 - Critical Unwrapped or uncovered food in the Cooler.
Protect food from cross contamination by storing food in packages, covered containers, or wrappings. - 1320 - There was no temperature measuring device located in the Cooler or Freezer
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. - 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.
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