Mi Salvador, 930 Berryville Avenue, Winchester, VA - Restaurant inspection findings and violations

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Business Info

Restaurant: Mi Salvador
Address: 930 Berryville Avenue, Winchester, Virginia
Phone: (540) 545-2088
Total inspections: 8
Last inspection: Sep 24, 2008

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Violation code

Inspection Date

Inspection Type

Critical violations

Non-Critical violations

Details / Comments

  • 3020 - Corrected During Inspection Soap was not provided at the hand washing lavatory in the kitchen.
  • 3030 - Corrected During Inspection No disposable towels were provided at the hand washing lavatory in the kitchen.
  • 3270 - Harborage conditions exist
September 24, 2008Routine03Details / Comments
  • 1800 - Repeat The nonfood contact surface of the Microwave (Top) and the Drink Refrigerator has accumulations of grime and debris.
  • 3220 - Corrected During Inspection Repeat Mops not hung up to air dry.
  • 3460 - Corrected During Inspection Critical Medicines are located Continental Refrigerator.
July 10, 2007Routine12Details / Comments
  • 0380 - Corrected During Inspection Critical Dented can observed in dry storage area
  • 0470 - Corrected During Inspection Critical Whole raw eggs stored with meats in such a manner that may cause cross contamination.
  • 0690 - Corrected During Inspection Observed food in container not being covered
  • 0830 - Corrected During Inspection Critical Repeat The prepared ready-to-eat (RTE) @FOOD@ in the refrigeration unit is not properly dated for disposition.
  • 1800 - The nonfood contact surface of the microwave oven has accumulations of grime and debris.
  • 3220 - Corrected During Inspection Mops not hung up to air dry.
  • 3370 - Corrected During Inspection Critical Easy-off oven cleaner stored with food
  • 3480 - Corrected During Inspection Advil observed stored on shelf in kitchen among canned food and food
May 03, 2006Routine44Details / Comments
  • 0070 - Repeat Storage area is not locked to prevent public access.
  • 0220 - Corrected During Inspection Critical In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
  • 0240 - Repeat Employees observed working in the food service area without proper hair restraints.
  • 0610 - Repeat Cabbage is stored on the floor .
  • 0820 - Corrected During Inspection Critical Tamales are hot holding at improper temperatures.
  • 0830 - Critical Repeat The ready-to-eat (RTE) commercially processed @FOOD@ in the refrigeration unit was not properly dated for disposition after opening.
  • 0830 - Critical Repeat The prepared ready-to-eat (RTE) @FOOD@ in the refrigeration unit is not properly dated for disposition.
  • 0960 1 - Critical Repeat The food contact surfaces of the storage and ice containers are not safe.
September 15, 2005Follow-up43Details / Comments
  • 0070 - Storage and chest freeaer are not locked to prevent public access.
  • 0200 - Employees wearing jewelry and watches on their arms and hands while preparing food.
  • 0240 - Repeat Employees observed working in the food service area without proper hair restraints.
  • 0450 - Corrected During Inspection Critical Employees observed handling ready-to-eat (RTE) food with their bare hands.
  • 0470 - Corrected During Inspection Critical Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit.
  • 0550 - Corrected During Inspection Scoop handles are improperly stored between uses with the handles in the food product.
  • 0610 - Corrected During Inspection Cabbage and meat are stored on the floor .
  • 0790 - Corrected During Inspection Improper methods used to thaw meat (was thawing at room temperature on the floor).
  • 0830 - Critical The prepared ready-to-eat (RTE) @FOOD@ in the refrigeration unit is not properly dated for disposition.
  • 0830 - Critical The ready-to-eat (RTE) commercially processed @FOOD@ in the refrigeration unit was not properly dated for disposition after opening.
  • 0840 - Corrected During Inspection Critical According to the ""consume by"" date on the commercially processed ready-to-eat (RTE) milk in the refrigerator, the food should have been discarded 4 days ago.
  • 0960 1 - Critical The food contact surfaces of the storage and ice containers are not safe.
  • 1320 - Corrected During Inspection Repeat There was no temperature measuring device located in the refrigerator.
  • 1700 - Corrected During Inspection Critical There was no sanitizing solution used at the 3vat sink.
  • 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: unused slicer in dry storage has dried food debris.
  • 2000 - Corrected During Inspection Pots and pans were stored in the mopsink. Equipment was on the floor in dry storage.
  • 2200 - Corrected During Inspection Critical An air gap between the water supply outlet and the flood rim level at the mop sink is not observed. If this direct connection exists between the drinking water system and a source of contaminated water during times of negative pressure, contaminated water may be drawn into and foul the entire system.
  • 2840 - Corrected During Inspection Carpeting used as floor covering in the kitchen.
  • 3270 - Critical Ants in dry storage aren't being controlled.
August 22, 2005Routine99Details / Comments
3300 - Facility is storing unnecessary items to the operation or maintenance of the establishment outside the back door.May 19, 2005Follow-up01Details / Comments
  • 0240 - Hair restraints are needed for food preparerers.
  • 0960 2 - The food contact surface of the medical exam gloves is not food-grade material.
  • 1320 - There were no temperature measuring devices located in any of the fridge units.
  • 1450 - Repeat Fridge is not sufficient in number or capacity to meet the food storage demands of the establishment.
  • 1510 - The person in charge could not provide a food temperature measuring device. Cooking thermometers are needed.
  • 1530 - There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
  • 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: grill surface.
  • 2840 - Stained carpeting in storage room needs to be removed if food items are to be stored there.
  • 3170 - Storage room ceiling tiles are stained.
May 09, 2005Follow-up--Details / Comments
  • 0610 - No storage place for dry goods.
  • 0650 - The food being cooked in the kitchen isn't protected from the public/contamination.
  • 1060 - The nonfood contact surface of the wood at the boiler room is not corrosion resistant, nonabsorbent, and/or smooth.
  • 1100 - Critical The food contact surface of the grill is not smooth, contains cracks, chips, or pits and can not be easily cleaned.
  • 1450 - Fridge and freezer is not sufficient in number or capacity to meet the food storage demands of the establishment.
  • 1800 - The nonfood contact surfaces of the grill and the oven have accumulations of grime and debris.
  • 2250 - There is no utility sink or curbed cleaning facility designed for the cleaning of mops or similar wet floor cleaning tools and for the disposal of mop water and similar liquid wastes.
  • 2650 - No grease barrel on site to collect grease.
  • 2660 - There is no covered refuse container for the disposal of feminine napkins in the ladies room stall.
  • 2790 - The indoor ceiling materials located at the kitchen and restrooms do not meet the standard of: 1. smooth, durable and easily cleanable 2. nonabsorbent
  • 2830 - Floor and wall junctures in the kitchen and restrooms are not sealed.
  • 2920 - Toilet room doors are not provided with self-closing doors.
  • 2930 - Base of the front door is not protected against entry of insects and rodents. Front door, back door and bathroom doors do not have self-closers.
  • 3020 - Soap was not provided at the hand washing lavatories.
  • 3030 - No disposable towels were provided at the hand washing lavatory at the handsinks.
  • 3045 - A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees
  • 3180 - Bathrooms are in need of cleaning. Carpet near the bathrooms needs to be cleaned, replaced, or pulled up.
  • 3220 - Mops not hung up to air dry.
March 16, 2005Pre-Opening117Details / Comments

September 24, 2008 (Routine)



Violations:
  • 3020 - Corrected During Inspection Soap was not provided at the hand washing lavatory in the kitchen.
    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.
  • 3030 - Corrected During Inspection No disposable towels were provided at the hand washing lavatory in the kitchen.
    Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
  • 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.
Comments:
Paperwork Needed: Employe Health Policy, Last Pest Control Receipt.
*Ensure that last pest control receipt is faxed to the Health Department, PIC states pest control comes in monthly.
*Recommend digital thin diameter probe (instant read).
*Recommend thermometer at warmest area (i.e. near door) of each refrigeration unit.
*Facility did not receive new health permit, will be resent, upon reception please post.
Comments: Observed pesticide (2 cans) at mop sink. Please ensure only professional pest control provider sprays in kitchen facility (PIC stated he sprays outside only). Be sure to have fire extinguishers and hood systems inspected as needed. Damage to ceiling over 3-Vat should be repaired. Hood filters cleaned every week, system cleaned twice a year. Observed glove use and hair restraints. Had both chlorine and quat test strips. Be sure to keep mops inverted when not in use. Be sure to use thermometers often and sanitize between uses.

July 10, 2007 (Routine)



Violations:
  • 1800 - Repeat The nonfood contact surface of the Microwave (Top) and the Drink Refrigerator 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.
  • 3220 - Corrected During Inspection Repeat Mops not hung up to air dry.
    Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
  • 3460 - Corrected During Inspection Critical Medicines are located Continental Refrigerator.
    Locate medicines to prevent contamination of food, equipment, utensils, linens, and single-service and single-use articles
Comments:
Please have fire suppression system and extinguishers inspected. Be sure to keep handsink area free of blockage. Quat sanitizer tested at 200 PPM. Be sure to store eggs and other potentially hazardous foods on bottom shelf to minimize risk of contamination.

May 03, 2006 (Routine)



Violations:
  • 0380 - Corrected During Inspection Critical Dented can observed in dry storage area
    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.
  • 0470 - Corrected During Inspection Critical Whole raw eggs stored with meats in such a manner that may cause cross contamination.
    Separate types of raw animal foods from each other such as beef, fish, lamb pork, and poultry during storage, preparation, holding, and display by the following: (a) Using separate equipment for each type. (b) Arranging each type of food in equipment so that cross contamination of one type with another is prevented. (c) Preparing each type of food at different times or in separate areas.
  • 0690 - Corrected During Inspection Observed food in container not being covered
    Protect food from miscellaneous sources of contamination.
  • 0830 - Corrected During Inspection Critical Repeat 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 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.
  • 1800 - The nonfood contact surface of the microwave oven 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.
  • 3220 - Corrected During Inspection Mops not hung up to air dry.
    Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
  • 3370 - Corrected During Inspection Critical Easy-off oven cleaner stored with food
    Refrain from using toxic sprays in food area
  • 3480 - Corrected During Inspection Advil observed stored on shelf in kitchen among canned food and food
    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:
Remember 1) to use/wear food grade gloves when preparing potentially hazardous/ready-to eat foods;2) to clean hood vents more frequently; 3) to eventually replace cutting boards resulting from excessive use; 4) wash hand frequently during food preparation raw dough like foods; 5 ) wear hair restarints

September 15, 2005 (Follow-up)



Violations:
  • 0070 - Repeat Storage area is not locked to prevent public access.
    Establish a barrier to food contamination by keeping these areas locked or moving them to areas that the public doesn't have access to. Individuals present in areas of a food establishment where food and food contact items are exposed presents a potential contamination risk.
  • 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.
  • 0240 - Repeat Employees observed working in the food service area without proper hair restraints.
    Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.
  • 0610 - Repeat Cabbage is stored on the floor .
    Elevate food storage onto approved shelving with minimum 6" legs or casters.
  • 0820 - Corrected During Inspection Critical Tamales are hot holding at improper temperatures.
    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.
  • 0830 - Critical Repeat The ready-to-eat (RTE) commercially processed @FOOD@ 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.
  • 0830 - Critical Repeat 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 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 1 - Critical Repeat The food contact surfaces of the storage and ice containers are not safe.
    Repair or replace the @EQUIPMENT@ to permit easy cleaning and prevent the migration of deleterious substances, or transference of colors, odors, or tastes to food.
Comments:
Above violations are 2nd repeats. Remember to hot hold foods at 140 degrees or hotter.

August 22, 2005 (Routine)



Violations:
  • 0070 - Storage and chest freeaer are not locked to prevent public access.
    Establish a barrier to food contamination by keeping these areas locked or moving them to areas that the public doesn't have access to. Individuals present in areas of a food establishment where food and food contact items are exposed presents a potential contamination risk.
  • 0200 - Employees wearing jewelry and watches on their arms and hands while preparing food.
    Ensure employees are not wearing jewelry on their arms and hands while preparing food. This section does not apply to a plain ring such as a wedding band.
  • 0240 - Repeat Employees observed working in the food service area without proper hair restraints.
    Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.
  • 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 - 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.
  • 0550 - Corrected During Inspection Scoop handles are improperly stored between uses with the handles in the food product.
    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.
  • 0610 - Corrected During Inspection Cabbage and meat are stored on the floor .
    Elevate food storage onto approved shelving with minimum 6" legs or casters.
  • 0790 - Corrected During Inspection Improper methods used to thaw meat (was thawing at room temperature on the floor).
    Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41F (45F) 2. Completely submerged under running water at a temperature of 70F or below with sufficient water velocity to agitate and float off loose particles in an overflow. Ready-to-eat food shall not exceed 41F and raw animal foods shall not exceed 41F for more than four hours 3. As part of the cooking process
  • 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 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.
  • 0830 - Critical The ready-to-eat (RTE) commercially processed @FOOD@ 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.
  • 0840 - Corrected During Inspection Critical According to the ""consume by"" date on the commercially processed ready-to-eat (RTE) milk in the refrigerator, the food should have been discarded 4 days ago.
    Discard the food at this time and ensure all commercially processed RTE food is served, sold or discarded by the ""consume by"" date after opening. 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 1 - Critical The food contact surfaces of the storage and ice containers are not safe.
    Repair or replace the @EQUIPMENT@ to permit easy cleaning and prevent the migration of deleterious substances, or transference of colors, odors, or tastes to food.
  • 1320 - Corrected During Inspection Repeat There was no temperature measuring device located in the refrigerator.
    Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
  • 1700 - Corrected During Inspection Critical There was no sanitizing solution used at the 3vat sink.
    Adjust the chlorine sanitizing solution to a level of at least 50 parts per million when the pH is at 10 or less and the water temperature is 100F.
  • 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: unused slicer in dry storage has dried food debris.
    Clean and sanitize these surfaces for food contact.
  • 2000 - Corrected During Inspection Pots and pans were stored in the mopsink. Equipment was on the floor in dry storage.
    Store equipment in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor.
  • 2200 - Corrected During Inspection Critical An air gap between the water supply outlet and the flood rim level at the mop sink is not observed. If this direct connection exists between the drinking water system and a source of contaminated water during times of negative pressure, contaminated water may be drawn into and foul the entire system.
    Keep the hose above the flood rim. Provide an air gap with a diameter that is at least twice the diameter of the water supply inlet and not less that 1 inch for proper backflow prevention by the air gap.
  • 2840 - Corrected During Inspection Carpeting used as floor covering in the kitchen.
    Remove carpeting and replace with approved floor material.
  • 3270 - Critical Ants in dry storage aren't being controlled.
    When pests are found use methods to such as trapping devices or other means of pest control. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
Comments:
Foods should be broken into smaller pieces/separated into smaller portions to cool properly.

May 19, 2005 (Follow-up)



Violation: 3300 - Facility is storing unnecessary items to the operation or maintenance of the establishment outside the back door.
Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents.
Comments:
1) 2 pieces of equipment were added. These are a fridge and chest freezer. 2) Advise PIC to lower the temperature of the fridge to 38 degrees or lower. 3) PIC reminded to attempt to clean the steam table pans. 4) Mop sink hose must be kept above water level at all times. 5) Previous violations have been corrected.Thank you. 6) Owner would like to be called when permit's ready so he can pick it up.

May 09, 2005 (Follow-up)



Violations:
  • 0240 - Hair restraints are needed for food preparerers.
    Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.
  • 0960 2 - The food contact surface of the medical exam gloves is not food-grade material.
    Repair or replace the @EQUIPMENT@ to permit easy cleaning and prevent the migration of deleterious substances, or transference of colors, odors, or tastes to food.
  • 1320 - There were no temperature measuring devices located in any of the fridge units.
    Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
  • 1450 - Repeat Fridge is not sufficient in number or capacity to meet the food storage demands of the establishment.
    Provide additional @EQUIPMENT@ necessary to maintain food items at 41 degrees or lower. Improper food storage temperatures are a major contributing factor to foodborne illness.
  • 1510 - The person in charge could not provide a food temperature measuring device. Cooking thermometers are needed.
    Obtain at least one food temperature measuring device so employees can properly monitor the temperature of food items in the establishment.
  • 1530 - There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
    Obtain a @SANITIZING AGENT@ test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
  • 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: grill surface.
    Clean and sanitize these surfaces for food contact.
  • 2840 - Stained carpeting in storage room needs to be removed if food items are to be stored there.
    Remove carpeting and replace with approved floor material.
  • 3170 - Storage room ceiling tiles are stained.
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
Comments:
1. When the above items have been corrected and you are ready to go, please call for reinspection. 2. Fire Department approval, and Occupancy permit is needed

March 16, 2005 (Pre-Opening)



Violations:
  • 0610 - No storage place for dry goods.
    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.
  • 0650 - The food being cooked in the kitchen isn't protected from the public/contamination.
    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.
  • 1060 - The nonfood contact surface of the wood at the boiler room 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.
  • 1100 - Critical The food contact surface of the grill is not smooth, contains cracks, chips, or pits and can not be easily cleaned.
    Repair or replace the @EQUIPMENT@ to provide a food contact surface that is smooth and easily cleanable, free of breaks, open seams, cracks, chips, pits, sharp internal angles, corners, and crevices to prevent buildup of food debris.
  • 1450 - Fridge and freezer is not sufficient in number or capacity to meet the food storage demands of the establishment.
    Provide additional @EQUIPMENT@ necessary to maintain food items at 41 degrees or lower. Improper food storage temperatures are a major contributing factor to foodborne illness.
  • 1800 - The nonfood contact surfaces of the grill and the oven have 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.
  • 2250 - There is no utility sink or curbed cleaning facility designed for the cleaning of mops or similar wet floor cleaning tools and for the disposal of mop water and similar liquid wastes.
    Install a utility sink or curbed cleaning facility designed for the cleaning of mops or similar wet floor cleaning tools and for the disposal of mop water and similar liquid wastes. Prior to installing additional plumbing fixtures the permit holder must apply and gain approval through the necessary regulatory agencies.
  • 2650 - No grease barrel on site to collect grease.
    Locate and use an approved grease barrel/bin/container .
  • 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.
  • 2790 - The indoor ceiling materials located at the kitchen and restrooms do not meet the standard of: 1. smooth, durable and easily cleanable 2. nonabsorbent
    Refinish or replace the indoor ceiling at the area designated so it is: 1. smooth, durable and easily cleanable 2. nonabsorbent
  • 2830 - Floor and wall junctures in the kitchen and restrooms are not sealed.
    Seal floor and wall juncture in rooms where water flush cleaning methods are used.
  • 2920 - Toilet room doors are not provided with self-closing doors.
    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.
  • 2930 - Base of the front door is not protected against entry of insects and rodents. Front door, back door and bathroom doors do not have self-closers.
    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.
  • 3020 - Soap was not provided at the hand washing lavatories.
    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.
  • 3030 - No disposable towels were provided at the hand washing lavatory at the handsinks.
    Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
  • 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 (in Spanish) that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
  • 3180 - Bathrooms are in need of cleaning. Carpet near the bathrooms needs to be cleaned, replaced, or pulled up.
    All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
  • 3220 - Mops not hung up to air dry.
    Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
Comments:
This is a pre-opening inspection. All items must be corrected prior to opening. At next inspection, EHS will check temps, hair restraints, gloves/tongs/etc, test kit, grease barrel,etc. PIC passed with 15 of 18 questions correct.

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