Los Tres Potrillos, 406 East Main Street, Louisa, VA 23093 - Full Service Restaurant inspection findings and violations



Business Info

Restaurant: Los Tres Potrillos
Address: 406 East Main Street, Louisa, VA 23093
Type: Full Service Restaurant
Phone: 540 967-3626
Total inspections: 9
Last inspection: 01/21/2016

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Inspection findings

Inspection date

Type

Facility clean and well organized.
No violation noted during this evaluation.
01/21/2016Risk Factor
No violations observed.
No violation noted during this evaluation.
07/21/2015Routine
Operator to track temperatures on the prep cooler. Discussed employee health with the operator.
No violation noted during this evaluation.
03/10/2015Risk Factor
Good practices observed with cooling methods, handwashing, and glove use.
No violation noted during this evaluation.
11/05/2014Risk Factor
No violations observed. Observed very good cooling procedures and reheating procedures during the inspection.
No violation noted during this evaluation.
07/17/2014Routine
Discussed removing fish from vacuum pack while thawing with the operator. Good glove use procedures and handwashing procedures observed. Verified cooling methods today on multiple products.
No violation noted during this evaluation.
03/06/2014Risk Factor
Observed good handwashing and glove use practices. Very good cooling methods observed.
No violation noted during this evaluation.
11/13/2013Risk Factor
Request management call the health department when the Walk-in cooler is repaired.
  • Utensils - In-Use - Between-Use Storage (corrected on site)
    Observation: Dispensing utensils improperly stored between uses. Ice scoop stored handle down in the ice at the bar.
    Correction: 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 135°F.
  • Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
    Observation: Refried bean, shell eggs other potentially hazardous foods in the WIC cold holding at improper temperatures
    Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. All foods made today were relocated prepared foods older than today made with in 2 hours. WIC freezing up operator defrosting during the inspection. Operator stated that replacment parts will be here and the box will be reparied tomorrow. Discussed taking active managerial control by relocating, taking temperature, and discarding. Operator to work out of other equipment until the unit is reparied. Asking management to call the health department when repaired.
  • Critical: Food - Consumption of Raw or Undercooked Animal Foods
    Observation: The raw and/or undercooked foods provided on the menu, menu board, table tent or brochure do not provide a disclosure statement. For the eggs and the injected steak.
    Correction: The Consumer Advisory shall include a disclosure statement that includes a description of the animal-derived foods and identification of the animal-derived foods by astericking (*) them to a footnote that states that the items are served raw or undercooked, or contain raw or undercooked ingredients. Discussed modifying the existing menus with the owner.
07/25/2013Routine
Employee health is in place. No risk factors viewed out of compliance.
No violation noted during this evaluation.
03/26/2013Risk Factor

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