El Puerto Mexican Restaurant, 830 Greenville Ave., Staunton, VA - Restaurant inspection findings and violations

March 11, 2009 (Follow-up)

Violations:

• 0820 A 2 - Corrected During Inspection Critical Repeat Cut tomato (51F), corn (55F), and hot salsa (50F) on the buffet are again at improper cold holding temperatures.
  Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41F or below to inhibit the growth of harmful bacteria.
• 0830 - Critical Repeat Cooked pork and some of the other foods in the walk-in which have been prepared at least 24 hours earlier are not date marked.
  All ready-to-eat (RTE) potentially hazardous foods (PHF) kept more than 24 hours: mark the name and "consume by" date--allowing 7 days, counting the day prepared as Day 1--on the containers at the time of preparation. Store the food at 41F or below. Serve or discard the foods by the "consume by" date. Some harmful bacteria continue to grow even at refrigeration temperatures: limiting the amount of time in storage limits bacterial growth.

Comments:
Two of the violations from the previous inspection were corrected before this follow-up inspection began. Two locations where potentially hazardous foods (PHFs) were previously at improper cold holding temperatures were also corrected before this inspection. Please address the two remaining violations in a manner to prevent their re-occurrence. We discussed some options for cold holding the cold PHFs on the buffet.

February 12, 2009 (Critical Procedures)

Violations:

• 0450 - Critical Employees are handling tortillas, a 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.
• 0820 A 2 - Corrected During Inspection Critical Cut tomato (49F), pico de gallo (50F), chili rellenos (51F), and hot dogs (51F) in the Beverage Air unit are at improper cold holding temperatures. The unit was just repaired when the inspection began.
  Move the food to another unit for quick cooling to 41F or below.
• 0820 A 2 - Corrected During Inspection Critical Cut tomato (51F), corn (54F), and salsa (47F) on the buffet are at improper cold holding temperatures.
  Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41F or below to inhibit the growth of harmful bacteria.
• 0820 A 2 - Critical Hot salsa (57F) and mild salsa (47F) in the tabletop unit are at improper cold holding temperatures.
  Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41F or below to inhibit the growth of harmful bacteria.
• 0830 - Critical Meat and a few other foods in the walk-in are not date marked.
  All ready-to-eat (RTE) potentially hazardous foods (PHF) kept more than 24 hours: mark the name and "consume by" date--allowing 7 days, counting the day prepared as Day 1--on the containers at the time of preparation. Store the food at 41F or below. Serve or discard the foods by the "consume by" date. Some harmful bacteria continue to grow even at refrigeration temperatures: limiting the amount of time in storage limits bacterial growth.
• 2310 - Corrected During Inspection Critical One of the hand sinks is obstructed with bottles beverages.
  Keep all hand sinks free of obstructions so that employees can easily wash their hands. The manager removed the bottles from the sink.

Comments:
These good conditions and practices are observed: foods are received from inspected sources; the dish machine is sanitizing; and food contact surfaces appear clean and air dried. We discussed: acceptable thawing methods; good cooling methods (including times and temperatures); storage of wet wiping cloths (in sanitizer solution); cold holding methods; light intensity in the walk-in refrigerator; covering foods (tamales and ice cream in the freezer); and employee health policies (pertaining to training/excluding/reporting specific symptoms and diagnosed infections). A follow-up inspection will be conducted.

October 22, 2008 (Routine)

Comments:
NOTE: All your food contact surfaces, food containers, glasses, plates and almost all of your silver is clean to sight and touch except some of the steak knives have food or greasy finger prints. Perhaps you are putting TOO much silver wear into the flat dish machine tray. Use only one layer deep and then put them in the upright baskets and run them through a second time'
This establishment looks very nice, and especially right after lunch. Thank you for the following: accessible hand sinks with soap and towels and signs; clean employees in uniform with hair restraints and gloves as needed; employee and customer bathroom are clean and well stocked. There are thermometers in all refrigerators; there is a calibrated food thermometer; all PHFoods are at correct temperatures. The dish machine is running according to the data plate; all food contact surface, food equipment, china, glasses, food containers, silver (except some steak knives) are clean to sight and touch. There are no visible signs of pests; cleaners are labeled and stored correctly.

July 24, 2008 (Routine)

Violation: 0820 A 2 - Critical Cold holding at improper temperatures: two items in the top of the reach in are above 41 degrees and one item in the buffet is above 41 degrees, but it is on a 4 hour hold.
Keep an eye on the top of the reach in unit. It needs to be set about 3 degrees colder. Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F or below.
Comments:
Thank you for the following: accessible hand sinks with soap and towels and signs; clean employees with aprons and hair restraints and gloves as needed for ready to eat foods; thermometers in all refrigerators; two calibrated food thermometers;; all foods except two items in the top of the reach in unit are at correct temperatures; dishmachine is clean inside and outside and is running according to the data plate; utensils, food containers, glasses, china and silver are clean to sight and touch; very clean kitchen; cleaners labeled and stored correctly.
NOTE: there are a few ants near the back hand sink; please spray after you remove the clean pots and pans.

April 15, 2008 (Critical Procedures)

Comments:
BUENOS, AMIGOS!!!!! The main purpose of this inspection was to assess the cooling temperatures and the dish machine. ALL refrigerators are holding foods below 41 degrees, and the dish machine, after some adjustment of the chain is operating according to the data plate. However, you do NEED to inspect the wash arms in the dish machine since several ports were stopped up with lemon seeds. The dish machine operator removed the arms and removed the seeds. Thank you for your attention to the refrigeration temperatures.

February 06, 2008 (Routine)

Violation: 0820 2 - Critical Cold holding at improper temperatures: ALL foods in the walk in are 42 degrees (LAST INSPECTION THEY WERE ALL 43 DEGREES) and ALL foods in the reach in are 47 degrees. (LAST INSPECTION THEY WERE ALL 48 DEGREES.)
ALL potentially hazardous foods were discarded. Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F or below. These units MUST be set to maintain foods 41 degrees or COLDER. Maybe it is time to replace the reach in; it ALWAYS seems to be out of temperature.
Comments:
Thank you for addressing ALL violations from the last inspection, EXCEPT the 820 - food temperature one. You have done well. Gracias, senors.
Thank you for accessible hand sinks with soap and towels and signs; thermometers in all refrigerators; a calibrated food thermometer; operating the dishmachine according to the data plate; glasses, plates, silver, and food containers are clean to sight and touch; clean employees in uniform with short hair/hair restraints and gloves as needed; a very clean facility both in front of the house and in the back of the house.

November 13, 2007 (Routine)

Violations:

• 0160 - Critical A change of shift took place while I was doing my inspection. NO ANY OF THE NEW WORKERS WASHED THEIR HANDS.
  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.
• 0790 - Improper thawing of frozen foods A large bus tub of two beef shoulders and another large bus pan of frozen chicken parts is being air defrosted on a shelf in the kitchen.
  Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41F. 2. Completely submerged under running water at a temperature of 70F or below with sufficient water velocity to agitate and float off loose particles in an overflow. Ready-to-eat food shall not exceed 41F and raw animal foods shall not exceed 41F for more than four hours 3. As part of the cooking process
• 0820 - Critical Repeat Cold holding at improper temperatures: multiple potentially hazardous foods in the walk in refrigerator, the reach in refrigerator and the cold unit in the wait station are above 41 degrees..
  Potentially hazardous foods were discarded. SOMEONE needs to monitor these refrigerators DAILY to see that they are maintaining proper temperatures. THIS MUST BE FIXED TODAY. Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41F or below to inhibit the growth of harmful bacteria.
• 1660 - The wash temperature of the low temperature chemical sanitizing ware wash machine is not meeting the manufacturer's specifications. The minimum temperature is 120°F and the actual temperature is 101 degrees after 5 "runs."
  Discontinue the use of the low temperature chemical sanitizing ware wash machine until it is working properly. Initiate manual wash, rinse, and sanitize method to properly clean and sanitize equipment and utensils. To minimize workload you can move to all single service utensils. THIS NEEDS TO BE FIXED TODAY.
• 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: 1. the grills covering the fans in the walk in are dirty, blowing dirty and mold on all the food in the walk in. 2. Most of the stainless steel food containers have dried food particles on them. They are NOT being scrubbed. AND THEY ARE BEING STACKED ON TOP OF EACH OTHER WET, so there is lots of water trapped inside with the food particles and heat. Just the right conditions to grow bacteria. 3. The soda drink nozzles have mold growing on them.
  Clean and sanitize these surfaces for food contact. The wet food pans need to AIR DRY before you stack them
• 2350 - Critical The sprayer at the pre- wash sink to the dish machine is leaking badly.
  This faucet needs to be repaired.
• 2930 - Outer opening of the food establishment is not protected against entry of insects and rodents. When the new shift came on, the first thing they did was PROP OPEN THE SIDE DOOR.
  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.

Comments:
Thank you for the following: two accessible hand sinks with soap and towels and signs; thermometers in all refrigerators;two calibrated food thermometers; the glasses look SPECTACULAR - wow what a good job you are doing washing them; addressing 4 items from the past inspection; clean employees in clean clothes with hair restrains and gloves as needed.
I will stop in to check on the refrigeration temperatures and dish machine

October 02, 2007 (Follow-up)

Comments:
Thank you for making corrections to the August 15th and August 27 inspections.

August 27, 2007 (Follow-up)

Violations:

• 0820 - Critical Repeat Cold holding at improper temperatures: ALL the potentially hazardous foods in the top and the bottom of the make unit were WELL ABOVE 41 degrees. The sour cream in the buffet line was 65 degrees. It had been exposed for more than 4 hours.
  Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41F or below to inhibit the growth of harmful bacteria. ALL PHFoods were discarded. A sign was put on the make unit to put no PHFoods in it UNTIL the unit was able to hold foods 41 degrees or colder.`
• 1770 A - Critical Repeat The following equipment food-contact surfaces were observed soiled to sight and touch: many, many of the water/tea/drinks glasses have food particles and lip prints along the lip line. The rest of the glasses are clean. You MUST occasionally HAND WASH with the 3 prong brush to remove these greasy prints. A low temperature dish machine does NOT generate the heat to accomplish this.
  Clean and sanitize these surfaces for food contact. Periodically, these glasses MUST be HAND WASHED using a 3 prong brush.
• 3240 - Repeat Handwashing facilities are not maintained. The hot water to the hand sink next to the 3 compartment sink has been cut off.
  REPAIR THIS SINK. Keep handwashing facilities clean and maintained to encourage proper handwashing.

Comments:
8/27/07 inspection. Notes on the violations noted above: #820 - the food in the top of the make unit is 49 to 50 degrees. It was discarded. The foods in the bottom of the make unit are 44 to 50 degrees. ALL potentially hazardous foods, like sour cream, Guamole, bean paste, meats, etc. MUST be kept in the walk in refrigerator and brought out in SMALL batches which will be used up within 4 hours until this unit is repaired to maintain foods 41 degrees or below. You also need to set the walk in a bit lower so it maintains foods 41 degrees or below. The last two inspections, foods have been 42 degrees. #1770 - there are still lip prints and dried foods on 95% of the glasses (the plates and the silver ware and the utensils are clean). You need a 3 prong bar brush to physically wash the glasses before they are put into the dish machine. 3240 - the handles, washers on the various sinks are to be repaired tomorrow. Manager says that the refrigeration repair men have been her 2 times and say the make unit is fixed. They need to be called again because it is NOT holding potentially hazardous foods 41 degrees or colder.
Thank you for your efforts with the other violations. You have done a good job of addressing them. The kitchen and front are very clean and the employees are clean and handle foods very well. Thank you.

August 15, 2007 (Routine)

Violations:

• 0820 - Corrected During Inspection Critical Repeat Cold holding at improper temperatures: ALL the potentially hazardous foods in the top and the bottom of the make unit were WELL ABOVE 41 degrees. The sour cream in the buffet line was 65 degrees. It had been exposed for more than 4 hours.
  Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41F or below to inhibit the growth of harmful bacteria. ALL PHFoods were discarded. A sign was put on the make unit to put no PHFoods in it UNTIL the unit was able to hold foods 41 degrees or colder.`
• 1600 - Repeat Some of the ports in the upper and the lower dishmachine arms are stopped up with lemon seeds. This may decrease the effectiveness of the unit.
  Increase the frequency of cleaning or limescale deposit removal from the interior surfaces of the unit to maintain unit performance. These need to be checked EVERY DAY and cleaned as needed.
• 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: many, many of the water/tea/drinks glasses have food particles and lip prints along the lip line. The rest of the glasses are clean. You MUST occasionally HAND WASH with the 3 prong brush to remove these greasy prints. A low temperature dish machine does NOT generate the heat to accomplish this.
  Clean and sanitize these surfaces for food contact. Periodically, these glasses MUST be HAND WASHED using a 3 prong brush.
• 2930 - The back door is wide open. I shut it. Later, during the inspection, it was opened wide again.
  There is NO self closer on this door. IF you want to leave it open for air circulation, then you must have a screen door to keep out the varmints.
• 3020 - Repeat Soap was not provided at the hand washing lavatory in the wait station.
  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 wait station.
  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
• 3240 - Handwashing facilities are not maintained. The hot water to the hand sink next to the 3 compartment sink has been cut off.
  REPAIR THIS SINK. Keep handwashing facilities clean and maintained to encourage proper handwashing.

May 01, 2007 (Routine)

Violations:

• 0220 - Corrected During Inspection Critical Repeat The cook and a waiter were drinking from an uncovered container in the food preparation area.
  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. LIDS WERE PUT ON THESE CUPS AND A STRAW INSERTED.
• 0820 - Critical Repeat Cold holding at improper temperatures: the make unit MUST keeps foods 41 degrees or colder. Today the foods in the lower part are 46 degrees and the foods in the upper parts are 43 degrees. In addition a foil container of a shrimp food was sitting on top of the food containers in the top of the make unit, so there was NO cold air touching it. It was 52 degrees.
  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. The make unit needs to be adjusted so foods stay 41 degrees or colder. The shrimp dish was discarded.
• 1530 - Repeat There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
  Obtain chlorine test papers so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level. These are needed for the dish machine and the 3 compartment sink.
• 1570 - Mechanically vented hood filters are NOT in the hood. This sucks grease up into the ducts work and is a fire hazard.
  Replace hood filters or buy new ones if need be.
• 1600 - Repeat At least one half of the dish machine wash arm ports are stopped up with lemon seeds.
  Two things: dish machine operator needs to do a better job of pre-wash and secondly, the dish machine needs to be examined EVERY DAY to see if the dish machine arms are clogged up and needing cleaning.
• 3330 - Corrected During Inspection Critical Repeat Working containers of degreaser is not properly labeled. Also there was a milk gallon of a clear liquid with no label and no one seemed to know what it was.
  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. The degreaser was labeled and the milk container liquid was discarded.

Comments:
NOTICE that all the violations except the one about the hood filters are REPEAT violations. Management needs to concentrate on these violations NOW. Overall, this is a clean establishment with clean employees and all refrigerators, except one, in good working order with good food temperatures. FOCUS ON THE ITEMS MENTIONED.

February 06, 2007 (Critical Procedures)

Violations:

• 0220 - Critical Repeat 1. Employees eating in various work areas of the kitchen and wait station. Only one employee was eating in the room between the kitchen and walk ins. 2. There is a covered drink sitting on top of the ice machine, where if it tipped over would drop down into the ice machine.
  1. Employees are NOT to eat in their work stations; use the area between the kitchen and walk in refrigerators, and then they are to go to the HAND SINK AND WASH THEIR HANDS. 2. Cup was removed from the top of the ice machine and discarded. There are other covered drinks that are at acceptable places.
• 0810 - The methods used for cooling were not adequate. You can not place large containers of food, hot off the cooking line, put a lid on them, place them in the walk in refrigerator, put another container on it and expect it to cook from 135 to 70 degrees in 2 hours and from 70 to 41 degrees in 4 more hours. YOU MUST HELP IT ALONG BY DOING THINGS TO HELP IT COOL RAPIDLY.
  The manager and I discussed several of the techniques below. 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 - Corrected During Inspection Critical Repeat Cold holding at improper temperatures; bean paste in the walk in refrigerator was 62 degrees. It was put in last night and covered and another container was set on top so it was unable to cool to 41 degrees in 6 hours.
  The bean paste was discarded since it has been out of temperature more than 6 hours.
• 0820 - Corrected During Inspection Critical Repeat Hot holding at improper temperatures: bean paste on the hot unit was 125, and chicken mix on the hot unit was 126 degrees. It is to be 135/140 degrees minimum.
  Hot hold potentially hazardous food at 140F or above to inhibit the growth of harmful bacteria. The bean paste and the chicken were put on the stove, cooked to 165 degrees, checked with a thermometer for proper temperature and placed in the hot unit again.
• 1320 - Repeat There was no temperature measuring device located in the Coke unit in the wait station.
  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.
• 1530 - Repeat There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
  Obtain chlorine test papers so that employees can accurately monitor the concentration of the sanitizing solutions in the dish machine and the 3 compartment sink and maintain them at a safe and effective level.
• 1600 - Several of the ports in the upper and lower dish machine arms are stopped up with lemon seeds.
  These needs to be checked DAILY and cleaned as needed. It would help if you get a flashlight so they can be seen easily.
• 1780 - Critical An employee was washing stainless steel food containers in one sink of the 3 compartment sink; he rinsed the soap and food debris off under running water and then set the wet food container on the wire rack to be re-used. IT WAS NOT SANITIZED IN THE 3 COMPARTMENT SINK, NOR WAS IT RUN THROUGH THE DISHMACHINE WHICH HAS A SANITIZING CYCLE.
  All food contact surfaces are to be washed - rinsed - sanitized in either a 3 compartment sink or in a dish machine. This was discussed with the manager.
• 3020 - Soap was not provided at the hand washing lavatory in the kitchen.
  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. There was a small bottle of soap in the 3 compartment sink, and it was set up at the sink.
• 3330 - Corrected During Inspection Critical Repeat Working containers of grease cutter is hanging on the end of the 3 compartment sink next to the hand sink. It is NOT labeled in any way and is the SAME COLOR at the hand soap.
  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. IT IS TO BE LABELED AS SOON AS LUNCH IS OVER. IT WAS ALSO SET ON THE FLOOR.

Comments:
NOTE: Since most of these violations are REPEAT violations from the previous inspection; they NEED to be addressed by management.

Thank you for the following: clean employees with aprons, hair restrains, and gloves as needed; thermometers in all but one refrigerator; clean and well stocked bathrooms; clean kitchen and dining room; ServSafe trained manager

November 08, 2006 (Routine)

Violations:

• 0220 - Critical In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
  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.
• 0820 - Critical Cold holding at improper temperatures: foods in the upper area and the lower area of the reach in are 55 degrees. And that is also what the thermometers is reaching. It was set back some but it also appears to be dirty where the cold air is blowing in and that may indicate that the intakes are dirty.
  All cooked PHFoods were discarded. The raw PHFoods were transferred to the walk in. Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or below. THIS UNIT MUST BE CLEANED AND MONITORED UNTIL IT REACHES 40 DEGREES.
• 1320 - There was no temperature measuring device located in the small GE refrigerator in the wait station. This unit is also iced up and needs to be defrosted.
  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.
• 1530 - There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
  Obtain a chlorine test papers so that employees can accurately monitor the concentration of the sanitizing solutions in the 3 compartment sink and the dish machine, and maintain them at a safe and effective level.
• 1770 A - Corrected During Inspection Critical The following equipment food-contact surfaces were observed soiled to sight and touch: the can opener and the drink machine splash area.
  Clean and sanitize these surfaces for food contact. BOTH WERE CLEANED AND SANITIZED.
• 1900 - Critical When tested, no sanitizer or a low concentration of chemical sanitizer was found in the sanitize basin. Items, too large for the dish machine, are to be washed - rinsed - sanitized in the three compartment sink. They are NOT being sanitized.
  Provide chlorine solution at proper concentration and immerse or expose food contact surfaces to sanitizing solution for adequate time. WE DISCUSSED THE PROPER METHOD; THEY WERE GIVEN A SMALL POSTER DEMONSTRATING THE CORRECT METHOD.
• 3330 - Critical Working containers of cleaners 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.

Comments:
NOTE: Management and I discussed the importance of cooling beef and bean paste RAPIDLY from 135 degrees to 41 degrees in two stages: 135 to 70 degrees in 2 hours and 70 to 41 degrees in 4 more hours. We discussed different ways: stirring it cools and putting the product in a 2 inch thin layer in large stainless steel pans and then putting in the 5 gallon containers when cooled.
Thank you for the following: accessible hand sink with soap and towels and sign; thermometers in all except the small refrigerator; a calibrated food thermometer for monitoring temperatures; clean employees with aprons, hair restraints and gloves as needed; the dish machine is operating according to the data plate; china, silver, glasses, utensils, plastic and stainless steel food containers are clean to sight and touch; clean and well stocked bathrooms; clean kitchen and dining area; addressing all items from the last inspection; owner and manager are knowledgeable in correct food safety techniques.

May 15, 2006 (Routine)

Violations:

• 0380 - Corrected During Inspection Critical There was one can of diced tomatoes, with a dent in the top seam of the can, which was stored on the canned goods storage rack, along with cans of diced tomatoes intended for service to the public.
  Cans with dents in top, bottom, or side seams may not be used for service to the public. Cans with dents in top, bottom, or side seams must be stored in an area specially designated by a sign (written in English, and in Spanish), which says "damaged cans only". They may not be placed on the canned goods storage rack. They need to be segregated as soon as the canned goods are received, and unpacked. Cans of food with dents in top. bottom, or side seams need to be returned to the supplier, or discarded. This violation was immediately corrected by the management.
• 0470 - Corrected During Inspection Critical Repeat There was a pan of raw beef stored, on a shelf, above an open case of whole avocados, in the walk-in refrigerator. There was a pan of raw shrimp being stored on top of an unopened case of whole avocados, in the walk-in refrigerator. There was a pan containing raw steaks in plastic packaging sitting on top of a keg of beer, in the walk-in refrigerator.
  Raw meats must always be stored below all ready-to-eat foods, to prevent the possibility of raw meats, or raw meat juices, "dripping" onto the ready-to-eat foods. This violation was immediately corrected by the establishment management.

Comments:
Handwashing, and dishwashing were being carrird out correctly. No food temperature problems were observed.

May 15, 2006 (Routine)

Violations:

• 0380 - Corrected During Inspection Critical There was one can of diced tomatoes, with a dent in the top seam of the can, which was stored on the canned goods storage rack, along with cans of diced tomatoes intended for service to the public.
  Cans with dents in top, bottom, or side seams may not be used for service to the public. Cans with dents in top, bottom, or side seams must be stored in an area specially designated by a sign (written in English, and in Spanish), which says "damaged cans only". They may not be placed on the canned goods storage rack. They need to be segregated as soon as the canned goods are received, and unpacked. Cans of food with dents in top. bottom, or side seams need to be returned to the supplier, or discarded. This violation was immediately corrected by the management.
• 0470 - Corrected During Inspection Critical Repeat There was a pan of raw beef stored, on a shelf, above an open case of whole avocados, in the walk-in refrigerator. There was a pan of raw shrimp being stored on top of an unopened case of whole avocados, in the walk-in refrigerator. There was a pan containing raw steaks in plastic packaging sitting on top of a keg of beer, in the walk-in refrigerator.
  Raw meats must always be stored below all ready-to-eat foods, to prevent the possibility of raw meats, or raw meat juices, "dripping" onto the ready-to-eat foods. This violation was immediately corrected by the establishment management.

Comments:
Handwashing, and dishwashing were being carrird out correctly. No food temperature problems were observed.

November 02, 2005 (Routine)

Violations:

• 1730 - The hot water handle on the mopsink faucet is not working.
  We require that all sinks have both hot and cold running water at all times. This needs to be corrected, as soon as possible.
• 2890 - Ceiling fluorescent light bulbs above grill area in kitchen are missing the required safety shielding.
  We require that all lighting in kitchen, food prep, and food storage areas be shielded.
• 3080 - The lighting intensity in areas in the walk-in refrigerator is only 2 foot candles.
  We require that the lighting intensity in all areas of the walk-in refrigerator, 30 inches from the floor, be 10 foot candles, or higher. Additional lighting is needed in the walk-in refrigerator

April 19, 2005 (Routine)

Violations:

• 0470 - Corrected During Inspection Critical Repeat There was a plastic pull-drawer storage container, containing raw chicken and raw beef, stored on a shelf, above individual servings of flan, a mexican custard dish), covered with a sheet of plastic wrap, in the 4-door steel door reach-in refrigerator.
  Raw meats must always be stored below all precooked and ready-to-eat foods. This violation was immediately corrected by the owner.
• 0480 - There is no label on the bulk salt, and bulk sugar, storage bins in the kitchen, identifying what the material is in each storage bin.
  We require that all foods (and all other white powders) in kitchen areas be labeled. The label needs to be in spanish, and in english.
• 0550 - Repeat There are bowls (with no handles) in the bulk salt storage containers in the kitchen.
  Only scoops with handles may be used. The handles must be kept "up," out of the product.

October 20, 2004 (Routine)

Violations:

• 0470 - Critical There are plastic tubs, in storage racks, containing raw beef, and raw chicken, stored above ready -to-eat foods, covered with plastic wrap, in the 4-door Koch reach-in refrigerator.
  Raw meats always need to be stored above ready-to eat foods. This is true, even if the ready-to eat foods will be cooked again, prior to service to customers. This violation was immediately corrected by the general manager.
• 2200 - Critical The sprayer head, of the sprayer arm assembly, on the "dirty side" of the mechanical dishwasher, extends below the top of the sink, and table surface, when hanging feely.
  This presents an unnecessary back-flow risk. We require that there be an air gap, at least one inch wide, between the sprayer head, and the table surface below. The rinse arm needs to be shortened to take care of this. This violation needs to be corrected as soon as possible.
• 0550 - There is a plastic cup, being used as a substitute for a spoon with a handle, or a proper scoop, with a handle, in the sugar bin, below the coffee brewing unit, and the tea unit.
  All items used as "scoops" must have handles on them, so that there is no unnecessary risk of the hands touching the product.

April 21, 2004 (Routine)

Violations:

• 3330 - Critical A spray bottle of blue (cleaner?) and a spray bottle of green (cleaner?) were not labeled as to their contents.
  We require that all spray bottles in food establishments be labeled as to what they contain.
• 1570 - The hot water handle above the basin of the mopsink is not working.
  We require that all sinks, including the mopsink have both hot and cold water at all times (controlled by the faucet handles above the sink basin).
• 2890 - Four fluorescent ceing bulbs in kitchen areas are missing the required shielding.
  We require that all lighting in kitchen and food prep areas have protective shielding at all times.

August 18, 2003 (Routine)

Violations:

• 1190 - The McCall 4 door each-in refrigerator is missing the required "hanging" or "display" thermometer.
  We require that all refrigerators have an easily visible thermometer in them at all times. Must have "hanging" or "display" thermometer in this refrigerator immediately.
• 1530 - The required test strips for monitoring bleach sanitizer levels, associated with the final step of the mechanical dishwasher, and all wet or damp wipecloths in kitchen and food prep areas, are not present.
  Must purchase, and have on site at all times. Must train all personnel in the use of the test strip kit for monitoring sanitizer levels.

February 13, 2003 (Follow-up)

Comments:
The kitchen handwashing sink was repaired. It has both hot and cold running water, as it is required to at all times.. A sign indicating that "employees must wash hands" is posted above the handsink. The handwashing sink appears clean, is unobstructed, and is stocked with handsoap and paper towels, as is required at all times.

February 07, 2003 (Routine)

Violations:

• 3240 - The kitchen handwashing sink has no hot or cold water coming out of the faucet, indicating some type of repair is needed.
  Must repair immediately. We need to do everything possible to encourage frequent, and whenever necessary handwashing. The use of a kitchen (dishwashing sink), other than the designated handwashing sink, does not satisfy our requirement.
• 3045 - No sign is posted at the handwashing saying something to the effect of "employees must wash hands".
  I immediately corrected this, by posting a VDH "proper way to wash hands" sign above the handwashing sink.BW
• 3030 - There is handsoap, but no paper towels are present at the handwashing sink.
  Must keep paper towels on the dispenser roll at the handwashing sink at all times. The paper towel dispenser across from the grill/stove does not meet this requirement.
• 2350 ii - Mopsink has hot running water, but no cold running water, at time of this inspection.
  Must correct immediately. We require that all service sinks have both hot and cold running water at all times.