El Toreo, 3790 Peters Creek Road Nw, Roanoke, VA 24019 - Full Service Restaurant inspection findings and violations

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Business Info

Restaurant: El Toreo
Address: 3790 Peters Creek Road Nw, Roanoke, VA 24019
Type: Full Service Restaurant
Phone: 540 915-3926
Total inspections: 10
Last inspection: 03/14/2016
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Inspection findings

Inspection date

Type
  • Critical: Cooling* (corrected on site)
    Observation: Refried beans noted not being adequately cooled to prevent the growth of harmful bacteria.
    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.
  • Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness* (corrected on site)
    Observation: Chlorine sanitizing solution in dish machine was not at an acceptable concentration.
    Correction: Adjust the chlorine sanitizing solution to a level of at least 50 to 100 parts per million. Implement sanitization in three compartment sink until unit is serviced and verified to provide acceptable concentration of chlorine sanitizing solution.
03/14/2016Routine
No violation noted during this evaluation.11/19/2015Follow-up
Dish machine out of detergent, dishes are washed in 3 compartment sink and then rinsed & sanitized in dish machine.
  • Critical: Food - Potentially Hazardous Food - Cold Holding*
    Observation: Enchilada sauce (47F)
    Correction: Shredded chicken (47F)
11/18/2015Routine
Dish machine still has no detectable chlorine, 3 compartment sink set up for sanitizing. Dish machine to be serviced today and report FAXed to health department.
No violation noted during this evaluation.		06/30/2015Follow-up
Obtain a thermometer for walk in cooler to allow employees to monitor temperature of unit or take food temperatures daily.
  • Critical: Food - Potentially Hazardous Food - Cold Holding*
    Observation: Shredded chicken
    Correction: mole sauce in walk-in and sliced tomatoes
  • Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness* (repeated violation)
    Observation: Chlorine sanitizing solution in warewashing machine was not at an acceptable concentration.
    Correction: Sanitize utilizing 3 compartment sink until warewashing machine can be serviced. Verify the chlorine sanitizing solution is at a level of at least 50 parts per million. CORRECT IMEDIATELY.
06/29/2015Routine
Warewash machine has been serviced and is meeting sanitization requirements.
  • Sanitizing Solutions, Testing Devices (repeated violation)
    Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
    Correction: Obtain a chlorine test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
01/30/2015Follow-up
  • Critical: Food - Potentially Hazardous Food - Cold Holding*
    Observation: Refried beans(44F), ranchero sauce(43F), & green sauce(43F) in walk-in cooler cold holding at improper temperatures.
    Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
  • Sanitizing Solutions, Testing Devices
    Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
    Correction: Obtain a chlorine test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
  • Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness* (corrected on site)
    Observation: Chlorine sanitizing solution used was not at an acceptable concentration.
    Correction: Sanitize using three compartment sink using a chlorine sanitizing solution to a level of at least 50 parts per million to 100ppm until ware wash machine can be serviced.
01/20/2015Routine
  • Critical: Cooling* (corrected on site) (repeated violation)
    Observation: beans noted not being adequately cooled to prevent the growth of harmful bacteria.
    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.
07/28/2014Risk Factor
No violation noted during this evaluation.10/01/2013Risk Factor
Inspection conducted during training. Discarded eggs sitting out at 70 degrees. Gave info for spanish food course.
No violation noted during this evaluation.		01/26/2012Training

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