Pueblo Grande Mexican Grill, 2455 S. Main Street, Harrisonburg, VA - Restaurant inspection findings and violations
Violation code | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
| No violation noted during this evaluation. | January 30, 2009 | Routine | 0 | 0 | Details / Comments |
|
February 11, 2008 | Routine | 1 | 1 | Details / Comments |
January 30, 2009 (Routine)
Comments:Facility in excellent condition. Soap and papertowels available at all handsinks. Hot foods observed at 135F or above. Cold foods observed at 41F or below. Food properly dated and stored in refrigeration units. Facility using ice bath to cool bulk foods quickly. Foods purchased from approved sources. Employees wear disposable gloves when handling ready to eat foods. Employees observed washing hands at appropriate times. Great job.
February 11, 2008 (Routine)
Violations:
- 0550 - Corrected During Inspection Dispensing utensils improperly stored between uses. Bulk container of sauce in the walk-in cooler has a dispensing utensil stored in the product without a handle.
Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 140F and the container. - 1700 - Critical Chlorine sanitizing solution used was not at an acceptable concentration.
Adjust the chlorine sanitizing solution to a level of at least 50-100 parts per million. Owner called repair person and will be corrected today.
All refrigeration units were operating at or below 41F. Soap and papertowels available at all handsinks. Food stored and labeled properly in coolers. Food handlers observed using gloves when handling foods. Sanitizer test kit available at the dishwasher. Make sure to test the dishwasher daily to ensure the sanitizer level is between 50-100ppm chlorine. Kitchen well organized and maintained.
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