El Rinconcito del Sabor, 410 S. Sterling Blvd, Sterling, VA - Restaurant inspection findings and violations

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Business Info

Restaurant: El Rinconcito del Sabor
Address: 410 S. Sterling Blvd, Sterling, Virginia
Phone: (703) 421-0013
Total inspections: 16
Last inspection: Aug 13, 2009

Restaurant representatives - add corrected or new information about El Rinconcito del Sabor, 410 S. Sterling Blvd, Sterling, VA »

Violation code

Inspection Date

Inspection Type

Critical violations

Non-Critical violations

Details / Comments

  • 0220 - Corrected During Inspection Critical Repeat In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
  • 0610 - Food stored on the floor or food stored less than 6" above the floor.
  • 3045 - A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees
  • 3080 - Less than 10 foot candles of light was noted in the @Location@
August 13, 2009Routine13Details / Comments
  • 0470 - Corrected During Inspection Critical Raw food of animal origin holding in a manner that may cause cross contamination of to ready-to-eat food (RTE).
  • 0690 - Frozen beef and pork stored without packaging loose in freezers.
  • 0820 A 2 - Corrected During Inspection Critical Chicken salad cold holding at improper temperatures
  • 2350 - Critical There is not adequate pressure at the handsink.
April 27, 2009Routine31Details / Comments
  • 0220 - Corrected During Inspection Critical In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
  • 0820 A 2 - Corrected During Inspection Critical Cole slaw cold holding at improper temperatures
  • 3020 - Corrected During Inspection Soap was not provided at the hand washing lavatory in the front.
March 03, 2009Routine21Details / Comments
  • 2930 - Outer opening of the food establishment is not protected against entry of insects and rodents.
  • 3080 - Less than 20 foot candles of light was noted in the victory.
  • 3270 - Harborage conditions exist
November 04, 2008Routine03Details / Comments
No violation noted during this evaluation. August 21, 2008Follow-up00Details / Comments
No violation noted during this evaluation. August 18, 2008Follow-up00Details / Comments
  • 0450 - Corrected During Inspection Critical Repeat Employees observed stirring large bin of white sauce and flour with gloved arm, up to the elbow bare arm contact with food.
  • 0820 A 1 - Critical Many foods hot holding at improper temperatures.
  • 0820 A 2 - Critical Many foods cold holding at improper temperatures
May 12, 2008Routine30Details / Comments
  • 0170 - Corrected During Inspection A food employee was observed cleaning their hands in a food preparation sink or a sink used for utensil washing.
  • 0450 - Corrected During Inspection Critical Employees observed handling ready-to-eat (RTE) food with their bare hands.
  • 0470 - Critical Raw animal food preparation conducted in a manner that may cause cross contamination of to ready-to-eat food (RTE).
  • 0610 - Corrected During Inspection Food stored in a location where it is subject to splash, dust or other contamination.
  • 1800 - The nonfood contact surface of the facility has accumulations of grime and debris.
January 08, 2008Routine23Details / Comments
  • 0820 - Critical Repeat Sliced tomatoes and cucumbers cold holding at improper temperatures (79F).
  • 1770 A - Corrected During Inspection Critical The following equipment food-contact surfaces were observed soiled to sight and touch: "cleaned" pots and pans.
  • 2310 B - Corrected During Inspection Repeat The only handwash station is being used for purposes other than washing hands.
  • 3020 - Corrected During Inspection Soap was not able to be reached at the hand washing lavatory.
  • 3070 - Toilet tissue was not present at only toilet
September 10, 2007Routine23Details / Comments
No violation noted during this evaluation. May 11, 2007Follow-up00-
  • 0050 - Corrected During Inspection Critical The person in charge was not available at the time of inspection.
  • 0610 - Food stored on the floor or food stored less than 6" above the floor.
  • 0620 - Repeat Food stored in toilet rooms.
  • 0820 - Corrected During Inspection Critical Cole slaw mixture, eggs, shrimp, and meat are cold holding at improper temperatures.
  • 1570 - Bulb in Victory cooler not working.
  • 1700 - Critical Repeat Employees are not washing, rinsing and sanitizing equipment.
  • 1800 - The nonfood contact surface of the wall behind stove has accumulations of grime and debris.
  • 2310 B - The only handsink is being used for purposes other than washing hands.
  • 2660 - There is no cover to the feminine napkin refuse container in the ladies room stall.
  • 2920 - Repeat Toilet room door is not provided with a self-closing door
  • 3340 - Critical Containers of medications are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
May 04, 2007Routine47Details / Comments
  • 0160 - Corrected During Inspection Critical All food employees failed to wash hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils or after engaging in any activity which may have contaminated his/her hands.
  • 0450 C - Excessive bare hand contact with exposed food that is not in a ready-to-eat (RTE) form.Bowl or utensil without handle used to dispense food.
  • 0620 - Food stored in toilet rooms.
  • 1700 - Critical Chlorine sanitizing solution used was not at an acceptable concentration.
  • 2920 - Toilet room door is not provided with a self-closing door
  • 3020 - Soap was not provided at the hand washing lavatory.
February 16, 2007Routine24Details / Comments
No violation noted during this evaluation. February 06, 2007Pre-Opening00Details / Comments
No violation noted during this evaluation. February 02, 2007Pre-Opening00Details / Comments
No violation noted during this evaluation. February 01, 2007Routine00Details / Comments
No violation noted during this evaluation. February 01, 2007Pre-Opening00Details / Comments

August 13, 2009 (Routine)



Violations:
  • 0220 - Corrected During Inspection Critical Repeat 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.
  • 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.
  • 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 @Location@
    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.

April 27, 2009 (Routine)



Violations:
  • 0470 - Corrected During Inspection Critical Raw food of animal origin holding in a manner that may cause cross contamination of to ready-to-eat food (RTE).
    Separate raw foods during storage, preparation, holding, and display from raw RTE food including other raw food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
  • 0690 - Frozen beef and pork stored without packaging loose in freezers.
    Protect food from miscellaneous sources of contamination.
  • 0820 A 2 - Corrected During Inspection Critical Chicken salad cold holding at improper temperatures
    Discarded.
  • 2350 - Critical There is not adequate pressure at the handsink.
    All repairs to plumbing equipment and lines are to be in accordance with law. Properly repair the equipment.
Comments:
Handsink must be repaired within 24 hrs.

March 03, 2009 (Routine)



Violations:
  • 0220 - Corrected During Inspection 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 A 2 - Corrected During Inspection Critical Cole slaw cold holding at improper temperatures
    Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F or below.
  • 3020 - Corrected During Inspection Soap was not provided at the hand washing lavatory in the front.
    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.

November 04, 2008 (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.
  • 3080 - Less than 20 foot candles of light was noted in the victory.
    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
  • 3270 - Harborage conditions exist
    Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.

August 21, 2008 (Follow-up)

Comments:
Pre-opening inspection approved. See yellow copy for details.

August 18, 2008 (Follow-up)

Comments:
Not approved for permit. Construction has not been completed. Followup Thursday at noon.

May 12, 2008 (Routine)



Violations:
  • 0450 - Corrected During Inspection Critical Repeat Employees observed stirring large bin of white sauce and flour with gloved arm, up to the elbow bare arm contact with food.
    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 1 - Critical Many foods hot holding at improper temperatures.
    Rapidly reheat the food to 165F and maintain at 135F or above through the hot holding period.
  • 0820 A 2 - Critical Many foods cold holding at improper temperatures
    Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F or below.
Comments:
Notes: Employees are not aware of proper handwashing or food handling techniques. Food is not being kept cold for cold holding, or hot for hot holding. Food is left out at room temperature. All foods out of temperature will be discarded. Food cannot be stored in adjacent facility. Food will be removed immediately. Follow-up will be conducted to ensure compliance.

January 08, 2008 (Routine)



Violations:
  • 0170 - Corrected During Inspection A food employee was observed cleaning their hands in a food preparation sink or a sink used for utensil washing.
    Instruct food employees to clean their hands in a handwashing lavatory. Food employees may not clean their hands in a sink used for food preparation or utensil washing.
  • 0450 - Corrected During Inspection 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 Raw animal food preparation conducted in a manner that may cause cross contamination of to ready-to-eat food (RTE).
    Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
  • 0610 - Corrected During Inspection Food stored in a location where it is subject to splash, dust or other contamination.
    Store food where it is not exposed to splash or install an approved durable, and cleanable barrier between the splash source and the food to prevent contamination.
  • 1800 - The nonfood contact surface of the facility 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.
Comments:
Very poor sanitation of facility. Employees are not aware of proper handwashing facilities. Spoke with owner.

September 10, 2007 (Routine)



Violations:
  • 0820 - Critical Repeat Sliced tomatoes and cucumbers cold holding at improper temperatures (79F).
    Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F or below.
  • 1770 A - Corrected During Inspection Critical The following equipment food-contact surfaces were observed soiled to sight and touch: "cleaned" pots and pans.
    Clean and sanitize these surfaces for food contact.
  • 2310 B - Corrected During Inspection Repeat The only handwash station is being used for purposes other than washing hands.
    The handwash facility identified above is to be used for washing hands only
  • 3020 - Corrected During Inspection Soap was not able to be reached at the hand washing lavatory.
    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.
  • 3070 - Toilet tissue was not present at only toilet
    To minimize hand contact with fecal waste, toilet tissue is necessary for hygienic cleaning following use of toilet facilities. Toilet tissue must be supplied to meet the demand

May 04, 2007 (Routine)



Violations:
  • 0050 - Corrected During Inspection Critical The person in charge was not available at the time of inspection.
    The permit holder shall designate a person in charge who is authorized to monitor and manage all food establishment operations and who is authorized to take actions to ensure that the Regulations' objectives are fulfilled.
  • 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.
  • 0620 - Repeat Food stored in toilet rooms.
    Cease food storage in toilet rooms.
  • 0820 - Corrected During Inspection Critical Cole slaw mixture, eggs, shrimp, and meat are cold holding at improper 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.
  • 1570 - Bulb in Victory cooler not working.
    Replace.
  • 1700 - Critical Repeat Employees are not washing, rinsing and sanitizing equipment.
    Adjust the chlorine sanitizing solution to a level of at least 25 parts per million when the pH is at 10 or less and the water temperature is at 120F.
  • 1800 - The nonfood contact surface of the wall behind stove 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.
  • 2310 B - The only handsink is being used for purposes other than washing hands.
    The handwash facility identified above is to be used for washing hands only
  • 2660 - There is no cover to the feminine napkin refuse container in the ladies room stall.
    Provide a cover to the feminine napkin refuse container in the ladies room stall.
  • 2920 - Repeat 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.
  • 3340 - Critical Containers of medications are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
    Containers of medication must be located in an area that is not above food, equipment, utensils, linens or single service items.
Comments:
Follow-up required. Poor operation and maintenance of facility. Repeat violations and many foods at unacceptable temperatures.

February 16, 2007 (Routine)



Violations:
  • 0160 - Corrected During Inspection Critical All food employees failed to wash hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils or after engaging in any activity which may have contaminated his/her 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.
  • 0450 C - Excessive bare hand contact with exposed food that is not in a ready-to-eat (RTE) form.Bowl or utensil without handle used to dispense food.
    Minimize bare hand and arm contact with exposed food that is not in a RTE form to reduce the potential for contamination.Use utensil with handle to dispense food.
  • 0620 - Food stored in toilet rooms.
    Cease food storage in toilet rooms.
  • 1700 - Critical Chlorine sanitizing solution used was not at an acceptable concentration.
    Adjust the chlorine sanitizing solution to a level of at least 50 parts per million when the pH is at 8 or less and the water temperature is 75F.
  • 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.
  • 3020 - Soap was not provided at the hand washing lavatory.
    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.

February 06, 2007 (Pre-Opening)

Comments:
Note: bathroom door must have self closing device. Approved for permit.

February 02, 2007 (Pre-Opening)

Comments:
Pre-opening inspection. 3rd follow-up required before approved for permit. See yellow copy for details.

February 01, 2007 (Routine)

Comments:
Pre-opening- please see yellow copy for details. Follow-up Fri.

February 01, 2007 (Pre-Opening)

Comments:
Pre-opening- please see yellow copy for details.

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