El Cerro Azul, 2650 Anderson Hwy, Powhatan, VA 23139 - Full Service Restaurant inspection findings and violations

Business Info

Restaurant: El Cerro Azul
Address: 2650 Anderson Hwy, Powhatan, VA 23139
Type: Full Service Restaurant
Phone: 804 399-5154
Total inspections: 6
Last inspection: 03/20/2015

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Inspection findings	Inspection date	Type
Establishment with an adequate metal food stem thermometer and chlorine test kit. The dish machine had an adequate chlorine residual in the sanitizing cycle when tested. The wiping cloth/sanitizer set-ups were adequate. Adequate employee health policy in place. Health permit posted & visible. Critical: Hands - When to Wash* Observation: The dish washer was observed loading dirty dishes into the dish machine then unloading clean items without adequate hand-washing. Correction: Instruct all dish washers to wash hands between loading dirty items into the dish machine and unloading clean items from the dish machine. Cloths - Wiping Cloths - Use Limitation (corrected on site) Observation: Wiping cloths improperly stored between use. Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use. Critical: Backflow Prevention Device, When Required* (corrected on site) Observation: Observed a hose attached to a faucet fixture. The hose extended below the flood rim level of the sink basin. Correction: Install an approved backflow prevention device or alter the length of the hose to provide the necessary separation between the water supply and the flood rim level of the sink basin. The minimum allowable separation distance must be at least 2x the diameter of the water supply inlet and at least 1 inch.	03/20/2015	Routine
Establishment with an adequate metal food stem thermometer and chlorine test kit. The dish machine had an adequate chlorine residual in the sanitizing when tested. Adequate employee health policy in place. Health permit posted and visible. Additional food temperatures (degree Fahrenheit) sour cream 38, shredded cheese 39, 40, chicken 38, 31, 32, 33, 34, 35, 34, 40, 39, pico de gallo 37, 36, sliced mushrooms 36, t-bone steak 33, 34, 33, 35, 34, chicken (prep) 52-54, beef (prep) 53, shrimp 33, 34, 34, 34, 34, 33, 35, 33, beef 27, 26, 33, 34, 39, 40, mango salsa 34, beef 167, 188, 178, 183, produce 31, 34, 35, 34, 39, shell eggs 37, 38, salsa 40. Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) Observation: Mexican sausage was found cold holding at improper temperatures. Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.	10/21/2014	Routine
Establishment with an adequate metal food stem thermometer & chlorine test kit. The dish machine had an adequate chlorine concentration in the sanitizing cycle. The bleach water/wiping cloth set ups were adequate. Adequate employee health policy in place. Health permit posted & visible. Additional food temperatures (degree Fahrenheit) diced tomato 37, shredded cheese 38, 39, mango salsa 35, hamburger 37, 36, chorizo sausage 37, 36, 36, tilapia 37, 37, 37, 36, 37, 18, 19, 24, 32, milk 34, chipotle chicken 36, 35, 36, white sauce 40, 38, 37, 37, 36, 38, salsa 38, 40, 40, 41, 36, 37, sliced jalapenos 35, 35, 36, shrimp 36, 36, 37, 37, 36, 38, 36, 34, 39, chicken 37, 37, 36, 37, 38, beef 36, 37, 37, 36, 37, 34, 37, 39, cut mixed vegetables 39, cut vegetables 37, 38, 40, 38, 35, cooked beans 38, 39, sliced mushrooms 38, 39, beef 36, 35, 34, 35, 37, 36, sliced tomatoes 36, 38, 38, 37. Outer Openings - Protected Observation: Outer opening of the food establishment is not protected against entry of insects and rodents. Correction: Rodent proof rear exterior door as shown by replacing torn weather stripping.	05/16/2014	Routine
Establishment with an adequate metal food stem thermometer and chlorine test kit. The dish machine had an adequate chlorine concentration in the sanitizing cycle when tested. Excellent food handling, cooking temperature control and employee hand-washing. Additional food temperatures (degree Fahrenheit) red sauces 151, 202, white sauce 147, tilapia 40, 39, 39, 36, 37, 36, shrimp 39, 38, 38, 37, 36, 36, beef 37, 38, 38, 37, 39, 40, 36, 35, 36, 35, chicken 38, 38, 40, 36, 36, 34, 38, cut tomatoes 40, 38, sour cream 39, shredded cheese 39, Mexican sausage 41, hamburger 38, 38, mango salsa 38, pork 38, green sauce 163. Cooking temperatures (degree Fahrenheit) quesadillas 180+, 211, 182, 193, 175, burritos 188, 200+, 187+, enchiladas 182, 184, 192, 178, 204, chicken taco salads 187, 200+, 197+, beef taco salad 199, 187. Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) Observation: BBQ sauce was found cold holding at improper temperatures. (room temperature) Correction: Maintain BBQ sauce at 41 or below after opening. (BBQ sauce trashed) Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site) (repeated violation) Observation: Beans and pork in the walk-in cooler was not properly dated for disposition. Correction: 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 41°F 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.	11/22/2013	Routine
All critical violations must be corrected within 10 days. Non-critical violations must be corrected within 30 days. Notes: Maintenance call was placed to get walk-in freezer repaired. Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* Observation: The prepared ready-to-eat (RTE) pork and white beans in the walk-in cooler is not properly dated for disposition. Correction: 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 41°F 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. Equipment - Good Repair and Proper Adjustment Observation: Walk-in freezer found at 32 F internal temperature. Correction: Repair/adjust walk-in freezer to 20 F or less 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, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter. Handwashing Signage/Handwashing Facilities Observation: A sign or poster that notifies food employees to wash their hands is not provided at hand sink in the kitchen used by food employees Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.	06/12/2013	Routine
Establishment with an adequate metal food stem thermometer and chlorine test kit. The dish machine and sanitizing buckets had an adequate chlorine residual when tested. Reviewed employee health policy with staff. Additional food temperatures (degree Fahrenheit) rice 171+, beef 167, 168, chicken 164, red sauces 172+, 178, white sauce 138, pork 176, steak 178+, chicken 40, 40, 39, 22, 21, 20, 22, 28, 31, beef 39, 40, 30, 28, 27, 27, 30, 33, cut tomatoes 37, 38, 37, sour cream 37, 38, 37, hamburger 36, 35, chorizo sausage 40, quacamole 38, shredded cheese 37, 38, shredded lettuce 40, cut onions and tomatoes 41, produce 34, 34, 38, 38, 41, 40, 37, sliced mushrooms 38, 39, tilapia 30, 31, 31, shrimp 33, 34, 33, 38, 37, pork 30, 20, 24, 26, onion and tomato mix 37. Cooking temperatures: chicken burritos 193, 201, 191, beef enchiladas 185, 190, 194, 179, 187, 186, huevos Mexicanos 206, 198, chicken encebollado 181, 184, t-bone steak 172+, chicken 186+, 198, 183, 202. No violation noted during this evaluation.	01/07/2013	Routine

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