El Puerto Restaurant, 2045 Barracks Road, Charlottesville, VA - Restaurant inspection findings and violations

October 08, 2009 (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.
• 0550 - Repeat Dispensing utensil (ice scoop and scoop for bulk beans) improperly stored between uses.
  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 135F.
• 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the inside surface of the ice maching.
  Maintain nonfood-contact surfaces of equipment clean.
• 1960 - Pots and plastic food containers were found stacked while wet after cleaning and chemical sanitization.
  Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
• 3020 - Soap was not provided at the hand washing lavatory in the area behind the right sandwich prep unit.
  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.
• 3480 - Critical First Aid Supplies (alcohol) are not being stored in a kit or containers and was stored directly beside bulk container of beans.
  Store first aid supplies in a kit or container that is located to prevent the contamination of food, equipment, utensils, and linens, and single-service and single-use articles

Comments:
Facility is in substantial compliance with VA FOOD CODE REGULATIONS. Dishwasher sanitizing within appropriated range to ensure proper sanitization. Employee Health Policy posted and implemented. Overall, good temperature controls, organization, and cleanliness practices being adhered to in a nice Latino atmosphere.

April 09, 2009 (Routine)

Violations:

• 0550 - Dispensing utensil (ice scoop) mproperly stored between uses.
  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 135F.
• 3080 - Corrected During Inspection Repeat Less than 10 foot candles of light was noted in the Walk-in cooler.
  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.
• 3240 - Handwashing facility in back was unclean and not maintained, as it had a piece of tomato in it.
  Keep handwashing facilities clean and maintained to encourage proper handwashing.

Comments:
Facility is in substantial compliance with Food Code regulations. Good temperature controls in place and generally well organized. Discussed Employee Health policy in detail as this is the one key area that needs immediate attention and follow up.

December 12, 2008 (Routine)

Violations:

• 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.
• 3080 - Repeat Less than 10 foot candles of light was noted in the walk-in cooler as measured in the back portion of the cooler furthest from light source.
  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.

Comments:
Discussed Employee Health Policy with Owner on 12/11 and conducted follow-up inspection following day. Excellent attention to correction of both critical and non-critical violations. Only issue to be handled is to increase the lightening intensity in the walk-in cooler. Facility is in substantial compliance with Food Code. Facility is clean, well-organized, and well-managed. Dropped-0ff their 2009 Food Permit.

December 05, 2008 (Routine)

Violations:

• 0080 - Critical Person in charge could not state symtpoms or diseases that food handlers should report to mngt. Employees or applicants are not aware of the reporting procedures concerning information about their health and activities as they relate to diseases that are transmissible through food, including the date of onset of jaundice or of an illness due to Salmonella Typhi, Shigella spp., Escherichia coli O157:H7 or Hepatitis A virus.
  Create an Employee Health Policy and have the license holder require employees or applicants report to the person in charge any information about their health and activities if they are diagnosed with or had a past illness from Salmonella Typhi, Shigella spp., Escherichia coli O157:H7 or Hepatitis A virus.
• 0550 - Dispensing utensils improperly stored between uses. Scoops are to be provided for bulk foods such as rice, beans, and ice. Use of bowls or cups w/o handles is prohibited.
  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 135F.
• 2000 - Aluminum "to-go" pans were observed stored unprotected along the service line.
  Store aluminum pan in the original protective package to protect from contamination until used.
• 2000 - Plastic lids for buckets were observed stored adjacent to the mop sink.
  Store plastic lids away from mop sink to prevent contamination while in storage.
• 2310 - Critical The handwashing facility located at the back area by the 3-compartment sink 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. Remove the @EQUIPMENT@ preventing its use.
• 2310 B - The handwash station in the middle was being used for purposes (filling water buckets for ice baths) other than washing hands.
  The handwash facility identified above is to be used for washing hands only
• 2660 - There is no covered refuse container for the disposal of feminine napkins in the ladies room stall.
  Install a covered refuse container for the disposal of feminine napkins in the ladies room stall.
• 2720 - Dumpster door was observed to be was open.
  Close and cover all dumpsters when not in continuous use, which will helt to reduce the potential for pest infestations.
• 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.
• 2920 - Employee restroom in back by kitchen is not self-closing
  Provide a self-closing room for employees.
• 2930 - Repeat Outer opening of the food establishment is not protected against entry of insects and rodents, as the back screen door is torn and not in good repair.
  Owner agreed to fix the screen. 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.
• 3045 - 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 10 foot candles of light was noted in the walk-in cooler
  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.
• 3080 - Less than 20 foot candles of light was noted in the central wait staff area
  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

Comments:
Overall substantial compliance observed. The chef's thermometers were available and the dishwasher tested at 50 ppm chlorine on the final rinse. Discussed consumer advisory and owner stated that it is there policy to cook all foods to proper temperatures (fully cooked). Facility appears to be clean and well-organized.

April 14, 2008 (Routine)

Violation: 2930 - Outer opening of the food establishment is not protected against entry of insects and rodents. Exterior screen door is torn in severeral areas.
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:
Today, change of ownership inspection.
New owner states no renovation of facility to occur. Also, no changes in menu or food processes.
Facility in substantial compliance with the Food Regulations.
May begin operating as a VDH food service facility.