Rancho Viejo Mexican Grill #01-171-0038, 19 Signal Knob Drive, Strasburg, 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. | June 12, 2009 | Follow-up | 0 | 0 | Details / Comments |
|
May 20, 2009 | Routine | - | - | Details / Comments |
|
May 28, 2008 | Routine | 1 | 2 | Details / Comments |
| No violation noted during this evaluation. | April 05, 2007 | Pre-Opening | 0 | 0 | Details / Comments |
June 12, 2009 (Follow-up)
Comments:Monitor the salsa unit to ensure that the salsa is maintain at 41 degrees Fahrenheit or below.
May 20, 2009 (Routine)
Violations:
- 1320 - There was no temperature measuring device located in the small prep table and Coke display cooler.
Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature. - 1890 - Critical Dishwashing machine was out of sanitizer.
After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use. This can be achieved by washing the dishes in the dishwashing machine and then doing a sanitizing dip (50-100 ppm chlorine concentration) in the three-compartment sink until more sanitizer is available.
Notes:
1) Handwashing signs were given to the facility.
2) Facility was very clean and well organized at the time of inspection.
May 28, 2008 (Routine)
Violations:
- 0470 - Critical Observed eggs stored above ready-to-eat foods in the bottom of the large prep table.
All raw foods should be stored on the bottom shelf with ready-to-eat foods above. - 0470 A 4 - Observed uncovered foods in the walk-in freezer.
All foods shall be stored in packages, covered containers, or wrappings. (Unless the food is in the cooling process.) - 0790 - Observed frozen shrimp thawing in tray of water.
Proper procedures for thawing include: (1) Thawing in running water of ≤70°F so that the food does not get warmer than 41°F (2) Thawing in refrigerator (3) As part of the cooking process.
Notes:
(1) Discussed Employee Health Policy
(2) Discussed Consumer Advisory
(3) Recommend less cheese be brought out to shred at one time
(4) Facility very clean
Remember to reapply for permit.
April 05, 2007 (Pre-Opening)
Comments:No food prep or cooking at time of inspection
Facility very clean and well organized
Kitchen waiting on building and fire dept. inspections
Pest control done once a month by BEST
Only violation noted is the guage on dishwashier for wash temp is not working, please have supplier check out before use.
Looks Good, Thanks
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