Camino Real, 16 Crow Street, Berryville, VA 22611 - Full Service Restaurant inspection findings and violations

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Business Info

Restaurant: Camino Real
Address: 16 Crow Street, Berryville, VA 22611
Type: Full Service Restaurant
Phone: 540 955-4730
Total inspections: 6
Last inspection: 03/01/2016
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Inspection findings

Inspection date

Type
Reviewed cooling, and air drying to prevent wet stacking of clean dishes.
  • Single-Service and Single-Use, Characteristics* (corrected on site)
    Observation: Observed use of trash bags as a single-use/single-service food contact material while prepping raw beef.
    Correction: Discontinue use of the trash bags food contact material. Provide single-service and single-use articles that are safe and clean, and will not allow the transfer of colors, odors, or tastes to the food.
03/01/2016Routine
Reviewed cooling.
No violation noted during this evaluation.		04/08/2015Routine
Need to discuss steak packing
No violation noted during this evaluation.		02/19/2014Risk Factor
-Discussed hand sink and prep sink and 3Bay sink issues and we will continue to work on it
-Discussed gloves and clean hands and many different products
No violation noted during this evaluation.		08/07/2013Risk Factor
-Be sure all handsinks are accessible and fully stocked, and wash hands often
-Be sure to store all raw products under ready to eat products and store raw products in order of cook temps
-Store all personal items such as cell phones in such a way to prevent contamination
-Remember to wash/rise/and sanitize all food contact surfaces every 4 hours minimum, and when necessary depending on use
-Please keep items from becoming cluttered in certain areas
-Need a tip sensitive instant read thermometer
  • Critical: Hands - Preventing Contamination from Hands* (corrected on site)
    Observation: Employees observed handling ready-to-eat (RTE) food with their bare hands. (lemons)
    Correction: Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
  • Critical: Cooling* (corrected on site)
    Observation: Beans/Hamburger/Beef noted not being adequately cooled in large containers in walkin to prevent the growth of harmful bacteria. Establish cooling procedures to cool rapidly and do not cover during cooling.
    Correction: Cool potentially hazardous foods from 135°F to 70°F within 2 hours and within a total of 6 hours from 135°F to 41°F. 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.
  • Cooling Methods (corrected on site)
    Observation: The methods used for cooling some products were not adequate.
    Correction: 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.
  • Hand Drying Provision (corrected on site)
    Observation: No disposable towels were provided at the hand washing lavatory in the @Location@
    Correction: 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
04/29/2013Routine
-The lettuce shredder was close to the recyclable trash can, be mindful of proximity
-Please post employee handwash signs in all restrooms
-Please cover ice bucket with lid under wait station cabinet
-Good cleaning frequencies observed-remember those hard to reach areas
-Metal stem thermometer/gloves/bleach test strips used
-As discussed in detail with operator, the wiping cloths bucket used for food contact surfaces tested much higher than the required amount and that concentration may be suitable for non-food contact surfaces but please use 50ppm to 100ppm concentration chlorine for all food contact surfaces, thanks.
  • Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
    Observation: Meat wrapped on trays to prevent dripping, however one container of salsa stored on bottom shelf temporarily.
    Correction: Separate raw foods during storage from raw RTE food including other raw food such as vegetables, and cooked RTE food.
  • Premises - Maintaining Premises - Unnecessary Items and Litter
    Observation: Facility is storing unnecessary items to the operation or maintenance of the establishment. As discussed with operator.
    Correction: 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.
11/17/2011Routine

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