El Dorado Family Restaurant & Bar, Llc, 386 Warrenton Road, Fredericksburg, VA 22405 - Full Service Restaurant inspection findings and violations

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Business Info

Restaurant: El Dorado Family Restaurant & Bar, LLC
Address: 386 Warrenton Road, Fredericksburg, VA 22405
Type: Full Service Restaurant
Phone: 540 368-3907
Total inspections: 6
Last inspection: 12/03/2015
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Inspection findings

Inspection date

Type
Abbreviations: WIC - walk in cooler
  • Equipment - Non-Food Contact Surfaces and Utensils (corrected on site)
    Observation: The surface of the deflector shield inside of the ice machine, which was in contact with a non-potentially hazardous food item (ice) was observed soiled with accumulations of grime and debris. Shield was cleand during inspection.
    Correction: Clean the surface of ice machine at any time when contamination may have occurred, at least every 24 hours, before restocking the consumer self-service equipment/utensils, or per manufacturer specifications.
  • Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
    Observation: The food-contact surfaces of the equipment being cleaned in the dish machine were not observed sanitized. The hose was not placed deep enough into the sanitizer container. Hose was relocated.
    Correction: After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use.
12/03/2015Risk Factor
Abbreviations: WIC - walk in cooler
  • Equipment - Fixed Equipment, Spacing or Sealing
    Observation: The dish machine staging tables are not sealed to adjoining equipment or walls.
    Correction: Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
  • Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
    Observation: Clean plates were observed stored with the food-contact surface facing upward above the expo line. Plates were inverted during inspection.
    Correction: Store equipment and utensils covered or inverted to prevent contamination while in storage.
  • Lighting, Intensity
    Observation: Less than 50 foot candles of light was noted on the cook's line. Measured 20 foot candles in this area.
    Correction: Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor
05/21/2015Routine
Abbreviations: WIC - walk in cooler
  • Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
    Observation: Milk (45'F) and Horchata (45'F) wee observed cold holding at improper temperatures in the display cooler. Both items were placed in the walk in cooler and the temperature of the unit was lowered.
    Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
  • Handwashing - Using a Handwashing Lavatory (corrected on site)
    Observation: The hand washing sink on the line near the reach in freezers is blocked, preventing access by employees for easy handwashing. Observed a board covering the sink with personal items stored on it. Board and items were removed during inspection.
    Correction: Access to the handwashing facility identified above is to be available during all hours of operation. Remove the items preventing its use.
  • Critical: Toxics - Storage of Toxic Containers* (corrected on site)
    Observation: Containers of cleaning chemicals not stored separately from insecticides or rodenticides. Observed a can and bottle of insecticide stored with the cleaning chemicals near the dish machine. Both items were taken to the office during inspection. Person in charge was reminded that only professional, licensed exterminators can apply insecticides inside of the building.
    Correction: Store detergents, sanitizers, related cleaning or drying agents and caustics, acids, polishes and other chemicals separately from insecticides and rodenticides.
11/18/2014Risk Factor
Spoke to the person in charge about:
1-The bar is not approved at this time and will not be used.
2-Possibly repainting the shelves in the dry storage area.
3-Replacing non-functioning lights in the kitchen.
4-A copy of the Certificate of Occupancy has been provided
Dish machine chlorine sanitizer measured at 50 ppm.
This facility is in substantial compliance and is eligible for a permit from the Virginia Department of Health. A Virginia Department of Health permit is therefore issued at this time.
  • Physical Facilities in Good Repair
    Observation: Light fixtures in the kitchen are not maintained in good repair. Replace burnt out light bulbs.
    Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
05/28/2014Routine
The following items are needed and were discussed with the person in charge prior to issuance of Health Department permit:
1-All walls and floors need to be thoroughly cleaned, especially under the equipment.
2-All equipment in the facility is in need of a deep cleaning inside and out.
3-Lighting under the ventilation hood needs to be increased. There is now only 20 foot candles at cooking level. Regulations require at least 50 foot candles in this area.
4-Repair non-functioning light fixtures in kitchen.
5-All floor sinks need to be cleaned.
6-Fill in the small holes in the employee restroom walls.
7-Clean the inside of the walk in cooler and freezer, including the shelves inside.
8-Remove or re-seal the wooden shelves in the kitchen.
9-Clean all ceiling vents in the kitchen.
10-Remove all unused equipment.
11-Ensure dish machine is in proper working order.
12-Ensure covered garbage cans in all of the stalls in the women's restroom.
13-Ensure all refrigeration units are set at 36'F to 38'F.
14-Install ice scoop holder at ice machine.
15-Thoroughly clean all shelving throughout the facility.
16-Ensure that there are temperature measuring devices in all cooling and freezer units.
17-Insure that the water at the hand washing sinks obtain a temperature of at least 100'F and they are equipped with soap, paper towels, and a hand washing sign.
18-Please ensure that all food contact surfaces have been washed, rinsed and sanitized.
The bar area is not going to be used at this time. Before it is used, the following needs to be done:
1-A new handsink must be installed.
2-Broken of missing ceiling tiles must be replaced.
3-Repair all of the holes in the walls.
4-All equipment must be thoroughly cleaned.
5-Floors must be cleaned.
6-All shelving must be cleaned.
Please call the Health Department (540-322-5925) when the items on this list have been addressed and you are ready for your opening inspection.
No violation noted during this evaluation.		05/20/2014Pre-Opening
Begin plan review
No violation noted during this evaluation.		05/19/2014Other

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