El Rodeo Mexican Restaurant, 7850 Plantation Rd, Roanoke, VA - Restaurant inspection findings and violations

January 08, 2009 (Routine)

• 0760 - Critical The refried bean, chicken, and ground beef was not reheated to 165F within 2 hours to eliminate pathogenic bacteria.
  Rapidly reheat food for hot holding to 165F or above within 2 hours.
• 0820 A 2 - Critical Food on the buffet cold holding at improper temperatures.
  Cold hold potentially hazardous food at 41F or below to inhibit the growth of harmful bacteria.
• 0830 - Critical The prepared ready-to-eat (RTE) food 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. 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.
• 1100 - The food contact surface of the plastic drink mix containers is not accessible for cleaning and inspection.
  Multiuse food contact surfaces shall be accessible for cleaning and inspection. Replace with container that the insid is accessible for cleaning.
• 3020 - Soap was not provided at the hand washing lavatory in the mixed drink area.
  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.

May 02, 2008 (Routine)

April 18, 2008 (Routine)

June 18, 2007 (Follow-up)

• 1190 - Repeat Ref. and hot holding units had missing and broken thermometers.
  Provide thermometers for all cold and hot holding units.
• 3270 - Repeat Flying insects in bar area.
  Pest control measures needed to control insects.

June 11, 2007 (Routine)

• 0160 - Critical Employees not washing hands at proper times during food prep and cooking.
  See regulations (supplied) at to when and why.
• 0170 - Employee washing hands in food prep sink.
  Only wash hands in handwashing sinks.
• 0470 - Critical Food uncovered during storage.
  Cover all food during storage.
• 0570 - Corrected During Inspection Wiping cloths used on food contact surfaces contained no chlorine sanitizer.
  Cloths must contain 25 to 100 ppm chlorine.
• 0760 - Critical Beans and beef put on hot holding unit at 104 and 120 degrees.
  PHF must be reheated to 165 degrees before placing on hot holding unit.
• 1190 - Ref. and hot holding units had missing and broken thermometers.
  Provide thermometers for all cold and hot holding units.
• 1770 A - Critical Food tray rack has food and dirt accumulation that could fall into food.
  Clean often enough to prevent accumulation of food or dirt.
• 3080 - Bar lights are not working.
  50 ft candles of light needed in bar in order to clean properly.
• 3270 - Flying insects in bar area.
  Pest control measures needed to control insects.

September 27, 2006 (Follow-up)

• 0470 - Corrected During Inspection Critical Repeat Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit. Raw eggs and raw shrimp over RTE food in the walk-in refrigerator.
  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. Raw eggs and raw shrimp moved to appropriate location during inspection.
• 0470 A 4 - Repeat Observed the following food was observed stored without being in packages, in covered containers, or wrapped: food in several of the refrigerators and sugar in cabinet.
  Store food in packages, covered containers, or wrappings.
• 0480 - Repeat 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.
• 0650 - Repeat The food on display is not protected from contamination. Banana pudding and other food item not underneath sneeze shields.
  Protect food on display by the use of packaging - counter, service line, or salad bar food guards - display cases - or other effective means to prevent contamination.
• 0820 - Corrected During Inspection Critical Repeat Cold holding at improper temperatures: shredded cheese in the back is 65 F, shredded cheese on the buffet is 55 F.
  Cold hold potentially hazardous food at 41F (45F) or below to inhibit the growth of harmful bacteria. Recommend using time control for cheeses. Mark pans with time they are removed from the refrigerator. Food must be discarded within 4 hours of being removed from proper temperature control.
• 0820 - Corrected During Inspection Critical Hot holding at improper temperatures: chicken on small part of hot buffet is 110 F.
  Rapidly reheat the food to 165F and maintain at 140F or above through the hot holding period. Chicken removed and taken back to the kitchen to be reheated during inspection.
• 1150 - Repeat Dish racks are being used as storage racks in the walk-in freezer. Dish racks are not designed or constructed to be easily cleanable.
  Replace this item to provide a surface that is free of unnecessary ledges, projections, and crevices.
• 1530 - Repeat There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
  Obtain a quaternary ammonia test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.

August 14, 2006 (Routine)

• 0380 - Corrected During Inspection Critical Food packages are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants (ex: dented food cans) Badly dented cans in can rack.
  Discard or return to distributor any food packages that are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants. Dented cans removed from can rack during inspection.
• 0450 - Critical Employees observed handling ready-to-eat (RTE) food with their bare hands. No gloves are available, but they have been ordered.
  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 - Corrected During Inspection Critical Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit.
  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.
• 0470 A 4 - Observed the following food was observed stored without being in packages, in covered containers, or wrapped: food in several of the refrigerators.
  Store food in packages, covered containers, or wrappings.
• 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.
• 0650 - The food on display is not protected from contamination. Banana pudding and other food item not underneath sneeze shields.
  Protect food on display by the use of packaging - counter, service line, or salad bar food guards - display cases - or other effective means to prevent contamination.
• 0800 - Corrected During Inspection Critical Chicken noted not being adequately cooled to prevent the growth of harmful bacteria. Chicken cooked this morning was placed in a deep pan and put in the under the counter refrigerator. Chicken was still 58 F .
  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. Chicken discarded during inspection.
• 0810 - Corrected During Inspection The methods used for cooling were not adequate. Refried beans placed in pans with the level of the beans being too deep. They need to be placed in shallow pans. Beans should not be higher than one inch in the pans.
  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. Beans placed in shallow pans during inspection.
• 0820 - Corrected During Inspection Critical Hot holding at improper temperatures: rice in hot holding cabinet is 112 F. It has been there since this morning and cabinet was unplugged.
  Discard the food and ensure that potentially hazardous foods for hot holding are maintained at 140F or above to inhibit the growth of harmful bacteria. Rice discarded during inspection.
• 0820 - Corrected During Inspection Critical Cold holding at improper temperatures: shredded cheese 55 F, sour cream 54 F. These are being left out or on ice in the back. They are used for tacos.
  Cold hold potentially hazardous food at 41F (45F) or below to inhibit the growth of harmful bacteria. Shredded cheese and sour cream put back in refrigerator.
• 0820 - Corrected During Inspection Critical Cold holding at improper temperatures: Food on buffet - shredded cheeses 62 F and 67 F, sour cream 59 F.
  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. Food from buffet discarded.
• 0830 - Critical The ready-to-eat (RTE) commercially processed shredded cheese 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 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.
• 0960 2 - Trash can is being used to store chips in. It is not food grade.
  Provide a food grade container for storage of chips to permit easy cleaning and prevent the migration of deleterious substances, or transference of colors, odors, or tastes to food.
• 1150 - Dish racks are being used as storage racks in the walk-in freezer. Dish racks are not designed or constructed to be easily cleanable.
  Replace this item to provide a surface that is free of unnecessary ledges, projections, and crevices.
• 1530 - There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
  Obtain a quaternary ammonia test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
• 1700 - Corrected During Inspection Critical Quaternary Ammonium sanitizing solution used was not at an acceptable concentration.
  Adjust the sanitizing solution to 200 parts per million or otherwise identified by manufacturer's recommendations. Sanitizing solution adjusted to 200 ppm during inspection.
• 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: area in cabinet underneath coffee and tea station..
  Maintain nonfood-contact surfaces of equipment clean.
• 2020 - Unwrapped straws for drinks.
  Provide wrapped straws for drinks.
• 3330 - Corrected During Inspection Critical Working containers of chemicals 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. Spray bottles labeled during inspection.
• 3350 - Corrected During Inspection Unnecessary poisonous or toxic materials found in the food establishment. Insect sprays on shelf.
  Remove unnecessary poisonous or toxic materials. Insect sprays discarded during inspection.