La Tapatia Taqueria, 1709 Berryville Pike, Winchester, VA - Restaurant inspection findings and violations
Violation code | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
|
January 26, 2009 | Routine | 3 | 0 | Details / Comments |
|
February 26, 2008 | Routine | 2 | 0 | Details / Comments |
January 26, 2009 (Routine)
Violations:
- 0080 - Critical Employees or applicants are not aware of the reporting procedures concerning information about their health and activities as they relate to diseases that are transmissible through food, including the date of onset of jaundice or of an illness due to Salmonella Typhi, Shigella spp., Escherichia coli O157:H7 or Hepatitis A virus.
Have the license holder require employees or applicants report to the person in charge any information about their health and activities if they are diagnosed with or had a past illness from Salmonella Typhi, Shigella spp., Escherichia coli O157:H7 or Hepatitis A virus. - 0220 - Corrected During Inspection Critical In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
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. - 0830 - Critical Repeat The prepared ready-to-eat (RTE) food in the walk-in refrigeration unit is not properly dated for disposition.
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 41F 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.
Recommend ServSafe for people in charge and/or managers. Remember when handling food, gloves are required. Check all utensils if no longer smooth and easily cleanable, replace or repair. Do not reuse commercial "single use" containers more than once, ex. butter and sour cream containers reused for another food item. Besure to clean and sanitize all food contact surfaces every four hours or as needed to prevent debris build-up.
February 26, 2008 (Routine)
Violations:
- 0470 - Critical Raw animal food holding in a manner that may cause cross contamination of to ready-to-eat food (RTE). Raw eggs stored over ready-to-eat foods in the walk-in refrigerator.
Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food. - 0830 - Critical The prepared ready-to-eat (RTE) all prepared ready-to-eat foods in the walk-in and prep table refrigeration units are not properly dated for disposition.
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 41F or below the food shall be served or sold within 7 calendar days or within 4 calendar days if held at 45F. 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.
Need to leave water on at handsink, water needs to be accessible at all times. No date marking on any foods in cold storage. All ready-to-eat foods kept longer than 24 hours need to be dated with a use by or make date. Avoid wood handled utensils. Wood is not a durable material "issue with cleanabilty." Make sure to clean and sanitize all food equipment and food contact surfaces every four hours or as needed to prevent debris build-up. If ice is going to be used as a cooling method make sure that the container sitting in the ice is submerged 3/4 of the way. All single-serve items need to be covered or inverted when being stored to protect from cross-contamination. Recommend ServSafe for people in charge and managers.
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