Panaderia Y Pasteleria Mi Pueblo, #F - 8401 Richmond Hwy, Alexandria, VA - Restaurant inspection findings and violations

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Business Info

Restaurant: Panaderia Y Pasteleria Mi Pueblo
Address: #F - 8401 Richmond Hwy, Alexandria, Virginia
Phone: (703) 360-0889
Total inspections: 2
Last inspection: Aug 3, 2009

Restaurant representatives - add corrected or new information about Panaderia Y Pasteleria Mi Pueblo, #F - 8401 Richmond Hwy, Alexandria, VA »

Violation code

Inspection Date

Inspection Type

Critical violations

Non-Critical violations

Details / Comments

No violation noted during this evaluation. August 03, 2009Routine--Details / Comments
  • 2-103.11(D) - Insufficient handwashing procedures observed.
  • 2-103.11(E) - Food employees are not verify proper temperature on arrival from source vendor
  • 2-103.11(K) - Employees are not always using suitable utensils such as single use gloves with ready-to-eat food to prevent cross-contamination.
  • 3-302.12 - Unlabeled food containers with the following food items that are not easily identified by appearance: cake flavorings/honey/toppings
  • 4-501.116 - The operator is not testing the chemical sanitizing solution to ensure proper concentration of the solution.
  • 4-501.16(B) - The warewashing sink was not observed cleaned and sanitized
  • 4-601.11(A) - Critical The following equipment/utensils were observed soiled to sight and touch: cutting blade.
  • 4-601.11(C) - The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: tables
  • 4-602.11(C) - Corrected During Inspection Critical Knives and rolling pins not sanitized at four hour intervals.
  • 5-205.11(A) - The handwashing facility is blocked, preventing access by employees for easy handwashing.
  • 6-303.11(B) - Observed that inadequate lighting was provided in the consumer reach-in refrigerators
  • 6-501.12(A) - Observed that the floors and walls are in need of cleaning.
  • 6-501.14(A) - Intake and exhaust air ducts are not being cleaned at a frequency necessary to prevent contamination by dust, dirt, and other materials.
  • 6-501.18 - Observed that handwashing sinks are unclean and are not being maintained.
  • 7-208.11(B) - Corrected During Inspection Critical First Aid Supplies are not being stored in a kit or container.
January 08, 2009Critical Procedures312Details / Comments

August 03, 2009 (Routine)

Comments:
The purpose of today's visit was to conduct a routine inspection. If there are any questions please contact the EHS inspector. Thank you.

January 08, 2009 (Critical Procedures)



Violations:
  • 2-103.11(D) - Insufficient handwashing procedures observed.
    The Person in Charge or certified food manager is responsible for monitoring his/her employees for proper hand washing procedures to ensure effective hand washing.
  • 2-103.11(E) - Food employees are not verify proper temperature on arrival from source vendor
    The employees shall visibly observe the foods as they are received to determine that they are from approved sources, delivered at the required temperatures of 41F or less
  • 2-103.11(K) - Employees are not always using suitable utensils such as single use gloves with ready-to-eat food to prevent cross-contamination.
    The Person in Charge or certified food manager shall be ensuring his/her employees are using suitable utensils such as deli tissue or disposable gloves to handle ready-to-eat foods to prevent bare hand contact.
  • 3-302.12 - Unlabeled food containers with the following food items that are not easily identified by appearance: cake flavorings/honey/toppings
    ALL food and ingredients removed from their original container and stored in other food containers, squeeze bottles or "shakers" shall be labeled properly using the common name of the food
  • 4-501.116 - The operator is not testing the chemical sanitizing solution to ensure proper concentration of the solution.
    The operator shall monitoring the concentration of the sanitizing solution using a chloring test kit
  • 4-501.16(B) - The warewashing sink was not observed cleaned and sanitized
    If a warewashing sink is used to wash produce or thaw food the sink shall be cleaned and sanitized before and after each time it is used.
  • 4-601.11(A) - Critical The following equipment/utensils were observed soiled to sight and touch: cutting blade.
    Equipment food-contact surfaces and utensils shall be clean to the sight and touch. A surface that is soiled cannot be effectively sanitized.
  • 4-601.11(C) - The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: tables
    Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
  • 4-602.11(C) - Corrected During Inspection Critical Knives and rolling pins not sanitized at four hour intervals.
    If used with potentially hazardous foods equipment food-contact surfaces and utensils shall be cleaned throughout the day at least every 4 hours.
  • 5-205.11(A) - The handwashing facility is blocked, preventing access by employees for easy handwashing.
    A handwashing sink shall be maintained so that it is accessible at all times for employee use.
  • 6-303.11(B) - Observed that inadequate lighting was provided in the consumer reach-in refrigerators
    Increase the lighting to provide a minimum of 20 foot candles in these areas.
  • 6-501.12(A) - Observed that the floors and walls are in need of cleaning.
    Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
  • 6-501.14(A) - Intake and exhaust air ducts are not being cleaned at a frequency necessary to prevent contamination by dust, dirt, and other materials.
    Clean intake and exhaust air ducts at regularly intervals to prevent them from becoming sources of contamination.
  • 6-501.18 - Observed that handwashing sinks are unclean and are not being maintained.
    Maintain handwashing sinks in sanitary and operable condition.
  • 7-208.11(B) - Corrected During Inspection Critical First Aid Supplies are not being stored in a kit or container.
    Store all first aid supplies in a kit or container that is located to preclude the accidental contamination of food, food equipment, and other food contact surfaces.
Comments:
During the critical procedures inspection of this establishment it was noted that management is aware of the Food Code provision that employees are required to report certain symptoms or diagnosed illnesses to the person in charge. Person in charge was able to name the Big Five Foodborne illness which are required to be reported to the Health Department.
Hot Water Heater: RRuud 15 KW
Dishwasher: NA
Hood System: missed fall '07 cleaning
Grease Trap:
Consumer Advisory: N/A
Pest Control: Serviced regularly,

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