Food temperatures on the buffet were acceptable. Foods are date marked. Barriers to bare hand contact of food are provided: gloves, tongs and scoops are used.
Please provide at least one accurate thermometer capable of measuring from 0°F to 220°F measure holding and cooking temperatures. Several plastic pans on the clean container shelf are cracked. These pans should not be used for food storage because cracks can't be adequately sanitized and food may absorb moisture from these unsanitized cracks. Wet wiping cloths should be stored in a sanitizer solution (mixed to an acceptable concentration) between uses. Several cloths are sitting out on tables and two sanitizer buckets have no measurable sanitizer (chlorine solution).
Please focus particularly on improving critical risk practices: proper hand washing whenever necessary
- Critical: Hands - When to Wash* (corrected on site)
Observation: One food employee simply rinsed his hands with water at the 3-bay sink, then wiped them on his apron. The dish washer only rinsed his hands before handling clean dishes.
Correction: Employees should wash their hands and exposed portions of their arms immediately before engaging in food preparation or handling clean equipment. Hand washing requires use of soap and water, vigorously rubbing hands, and using single use towels or heat to dry hands. The employees washed their hands properly after the person in charge spoke with them.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: An open glass of water is stored on a cutting board.
Correction: 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. The employee removed the glass.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Raw shrimp is stored over salsa in two different locations.
Correction: Store raw animal foods in a location where they cannot accidentally contaminate ready to eat foods. Employees moved the containers of shrimp to bottom shelves.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Several foods in the make table near the grill are at improper cold holding temperatures.
Correction: Quickly cool the foods to 41°F or below. An employee put pans of ice water under the food pans in the refrigerated unit.
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness*
Observation: Chlorine sanitizing solution concentration in the dish machine was essentially 0 parts per million (ppm). The bucket of sanitizer was completely empty.
Correction: Chorine sanitizer solution concentration must be 50 -100 ppm to sanitize dishes and utensils. The dish washer replaced the sanitizer bucket and ran the machine several times to obtain an acceptable sanitizer concentration. All dishes should be run through the machine again to ensure they have been sanitized.
- Handwashing - Using a Handwashing Lavatory (corrected on site)
Observation: The handwashing facility located in the kitchen was obstructed by two small buckets stored in it. It was dry and appeared to not have been used. This sink is close to both the cooks and the dishwasher.
Correction: Keep hand washing sinks accessible at all times so employees can easily wash their hands whenever necessary.
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10/17/2015 | Risk Factor | |
Most of the violations were corrected during the inspection. These good conditions and practices are noted: an employee health policy is posted
- Critical: Demonstration of Knowledge* (repeated violation)
Observation: The person in charge was unable to explain the correct procedures for: cleaning and sanitizing utensils and food-contact surfaces of equipment
Correction: and for cold holding, cooking and cooling temperatures.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: At least 3 employee drink cups are uncovered and store directly above food.
Correction: Employee drinks should be covered, with a straw inserted. Store employee drink cups in a manner to prevent contamination of: the employee's hands
- Critical: Food - Safe and Unadulterated* (corrected on site)
Observation: A carton of milk marked with "June 8" expiration date on June 12th.
Correction: Ensure food is safe and unadulterated. An employee discarded the milk.
- Critical: Package Integrity* (corrected on site) (repeated violation)
Observation: Some of the cans are severely dented on rims and/or seams.
Correction: Segregate cans that are dented on the rims or seam (and other damaged products) from usable products until returned or discard.
- Critical: Cooling* (corrected on site) (repeated violation)
Observation: Two pans of refried beans (made yesterday) have never reached proper cooling temperatures.
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. Employees discarded the beans. Information was provided on proper cooling times and temperatues, as well as methods that can be used to achieve proper cooling.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Cups of flan (44°F) are at improper cold holding temperatures.
Correction: Discard the food. Ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria. The food was discarded.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Chilli rellenos (on counter: 73°F) are at an improper cold holding temperature.
Correction: Discard the food. Ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria. The food was discarded.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils*
Observation: Several plastic and stainless steel pans in the clean dish area are visibly soiled.
Correction: Clean and sanitize these surfaces for food contact. For unused equipment: wash, rinse, sanitize, air dry, seal (such as wrapping in plastic film), and place in storage.
- Hand Drying Provision (corrected on site)
Observation: No hand towels or other method for drying hands is provided at the kitchen hand sink.
Correction: Provide disposable towels or another sanitary method for drying hands to prevent employees from drying their hands on their clothing or other unclean materials. An employee re-stocked towels at the hand sink.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site) (repeated violation)
Observation: Containers of stainless steel cleaner are stored above food and food contact surfaces.
Correction: Containers of stainless steel cleaner must be located in an area that is not above food, equipment, utensils, linens or single service items.
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06/12/2013 | Risk Factor | |
Restaurant representatives - add corrected or new information about El Puerto Mexican Restaurant, 830 Greenville Ave., Staunton, VA 24401 »