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

Back to Virginia Restaurants, Virginia, VA smaller cities, VA small cities, All Cities.



Business Info

Restaurant: Los Tres Potrillos
Address: 406 East Main Street , Louisa, Virginia
Phone: (540) 967-3626
Total inspections: 4
Last inspection: Jul 16, 2009

Restaurant representatives - add corrected or new information about Los Tres Potrillos, 406 East Main Street , Louisa, VA »

Violation code

Inspection Date

Inspection Type

Critical violations

Non-Critical violations

Details / Comments

No violation noted during this evaluation. July 16, 2009Routine00Details / Comments
No violation noted during this evaluation. March 05, 2009Routine00Details / Comments
  • 0610 - Large bin of chips on floor adjacent to handsink and handsink adjacent to clean pans at dishwashing area.
  • 0810 - The methods used for cooling were not adequate. Base salsa and tomato cilantro mix was out of temp. Ensure that you cool dense mixtures of food uncovered in shallow pans to facilitate rapid cooling.
  • 0830 - Critical The prepared ready-to-eat (RTE) chicken/tomato list in the refrigeration unit is not properly dated for disposition.
  • 1060 - Using cloths to anchor cutting boards and is not corrosion resistant, nonabsorbent, and/or smooth.
  • 1580 - The cutting board(s) throughout are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
  • 1750 - Manufacturer containers were observed reused for the storage of Worcheshire sauce.
  • 1770 B - Observed accumulations of encrusted grease deposits or other soil on the cheese grater.
  • 2660 - There is no cover to the feminine napkin refuse container in the ladies room stall.
November 18, 2008Routine17Details / Comments
  • 0550 - To ensure in-use utensils stored between use--use scoop with handle sticking out of taco chips or on clean surface.
  • 1010 - Sponges are being used to wipe down food contact surface of the @EQUIPMENT@.
  • 1570 - Walk in cooler air temperature too high--adjust to ensure air is at 37-8oF
  • 2810 - Ceiling in kitchen is not smooth and easily cleanable.
  • 2830 - Floor and wall juncture in several areas is not sealed.
  • 2930 - Outer opening of the food establishment is not protected against entry of insects and rodents-gap at bottom of rear outside door.
January 25, 2008Routine06Details / Comments

July 16, 2009 (Routine)

Comments:
Excellent overall organization and very well run restaurant. Food Safety practices are exemplary and knowledge of proper practices is outstanding. Good temperature controls and sanitizer concentration was appropriate (100 ppm) at dishwasher. Excellent cooling practices and well managed operation.

March 05, 2009 (Routine)

Comments:
Facility is in substantial compliance with Food Code regulations. Excellent cooling methods and good temperature. Sanitizer at 100 ppm NS good attention to details. Facility is well-organized, clean, quite nice. Excellent implementation of Employee Health Policy.

November 18, 2008 (Routine)



Violations:
  • 0610 - Large bin of chips on floor adjacent to handsink and handsink adjacent to clean pans at dishwashing area.
    Store food where it is not exposed to splash, dust, or other contamination to prevent contamination or install splash guard at the handsinks.
  • 0810 - The methods used for cooling were not adequate. Base salsa and tomato cilantro mix was out of temp. Ensure that you cool dense mixtures of food uncovered in shallow pans to facilitate rapid cooling.
    Base salsa and cilantro mix need to be placed in shallow pans to cool rapidly. 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.
  • 0830 - Critical The prepared ready-to-eat (RTE) chicken/tomato list 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.
  • 1060 - Using cloths to anchor cutting boards and is not corrosion resistant, nonabsorbent, and/or smooth.
    Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
  • 1580 - The cutting board(s) throughout are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
    Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
  • 1750 - Manufacturer containers were observed reused for the storage of Worcheshire sauce.
    Discontinue the reuse of manufacturer containers any storage. Provide approved reusable food storage containers designed for your food storage needs.
  • 1770 B - Observed accumulations of encrusted grease deposits or other soil on the cheese grater.
    Clean and sanitize these surfaces for food contact.
  • 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.
Comments:
Sanitizer in dishwasher at proper concentration of 100ppm. Change or drain soiled dishwashing water more frequently. Person in charge certified and knowledgeable about food safety. Well written employee health plan being followed. Generally facility clean and well ordered.

January 25, 2008 (Routine)



Violations:
  • 0550 - To ensure in-use utensils stored between use--use scoop with handle sticking out of taco chips or on clean surface.
    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 140F and the container.
  • 1010 - Sponges are being used to wipe down food contact surface of the @EQUIPMENT@.
    Discontinue use of sponges for this purpose as they are to be used only where they will not contaminate cleaned and sanitized, or in-use food contact surfaces.
  • 1570 - Walk in cooler air temperature too high--adjust to ensure air is at 37-8oF
    Repair the @EQUIPMENT@ to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the @EQUIPMENT@, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
  • 2810 - Ceiling in kitchen is not smooth and easily cleanable.
    Repair or replace ceiling to make it smooth and easily cleanable--use washable tiles--at first in cooking area, then throughout the kitchen.
  • 2830 - Floor and wall juncture in several areas is not sealed.
    Seal floor and wall juncture in rooms where water flush cleaning methods are used.
  • 2930 - Outer opening of the food establishment is not protected against entry of insects and rodents-gap at bottom of rear outside 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:
Will install more wire shelving and rolling rack for cooling in walk in cooler. Will rearrange cooking area equipment--prep table and sandwich bar refrigerator near prep sink for cold prep and steamtable near hood area. OK to open as soon as air in walk in cooler adjusted to 37-38oF

Do you have any questions you'd like to ask about Los Tres Potrillos? Post them here so others can see them and respond.

×
Los Tres Potrillos respresentatives - respond and add information
money

You can win $500 if you submit a qualified review to our sweepstakes!

Write your review!

Your Ratings

You can rate this restaurant in different categories from 1 star (worst) to 5 stars (best) or leave category unrated

Food:
Service:
Price:
Ambience:
Cleanliness:

Your Review


Would you recommend Los Tres Potrillos to others? (optional)
  
Add photo of Los Tres Potrillos (optional)
Add more info about the restaurant»

About You

Your nickname:

Optional Verification

(additional info to increase the weight and the placement of your review and ratings)

Sign in with Twitter
Real Name:
Email (won't be published):
Date and time of your visit to this restaurant:
Phone number (won't be published):
Leave your signature»

Sweepstakes

Special limited-time promotion! Submit your review for a chance to win $500 in our sweepstakes!



Your email address (you will not be contacted unless you win, we do not sell your email address or send any spam):


Nearby restaurants:


Back to the top

Create your own business profile on city-data.com. It's completely free!

Jump to a detailed profile or search site with Google Custom Search
Business Search - 14 Million verified businesses
Search for: near: 

Back to Virginia Restaurants, Virginia, VA smaller cities, VA small cities, All Cities.

Based on public records. Inadvertent errors are possible.
City-Data.com does not guarantee the accuracy or timeliness of any information on this site.  Use at your own risk.
Some parts © 2014 Advameg, Inc.