- Food - Miscellaneous Sources of Contamination (corrected on site)
Observation: Observed two large tubs of tortilla chips uncovered and exposed to miscellaneous contamination in the dry storage room.
Correction: Protect food from miscellaneous sources of contamination.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Refried beans hot holding at improper temperatures of 119F.
Correction: Discard the food and ensure that potentially hazardous foods for hot holding are maintained at 135°F or above 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 (bleach) test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
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03/22/2016 | Routine | |
* Facility is very clean, organized, and well-maintained. Great job!
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: The prepared ready-to-eat (RTE) chicken wings and ground beef in the walk-in cooler is not properly dated for disposition.
Correction: 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 41°F 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.
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10/06/2015 | Routine | |
* PIC has staff reheating items on the stove top to 165F, checking temperatures with thermometers and then placing in hot holding unit. Great job!
* Left a Risk Control Plan for Cooling TCS foods with the PIC. Discussed proper cooling times, temperatures, and methods. Showed PIC how to take the temperatures, some of the methods to use for cooling, and how to document in the cooling logs they will be keeping. EHS will be checking these logs.
- Critical: Cooling* (corrected on site)
Observation: 2 containers of ground beef noted not being adequately cooled to prevent the growth of harmful bacteria, at 50F and 48F. PIC discarded items.
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.
- Temperature Measuring Devices (repeated violation)
Observation: There was no temperature measuring device located in the walk-in cooler, prep coolers or walk-in freezer.
Correction: 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.
- Lighting, Intensity (repeated violation)
Observation: Less than 10 foot candles of light was noted in the walk-in freezer. Per PIC, there have been electrical issues with the lighting in the freezer and owner is fixing.
Correction: Provide at least 10 foot candles at a distance of 30 inches from the floor in the walk-in refrigeration units and dry storage areas and in other areas and rooms during periods of cleaning.
- Physical Facilities in Good Repair (repeated violation)
Observation: Ceiling in the dry storage room has a black, mold-like substance the size of a soccer ball in multiple areas. Per PIC, this is due to the leaking roof that has recently been fixed.
Correction: Maintain physical facilities in good repair. Replace moldy ceiling.Poor repair and maintenance compromises the functionality of the physical facilities
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04/06/2015 | Follow-up | |
* Providing facility with additional employee training on proper temperatures for reheating, hot holding, cold holding, and cooling.
- Critical: Demonstration of Knowledge*
Observation: The person in charge failed to state the required temperatures and holding times for the following conditions of potentially hazardous food: (1) Refrigerated storage, (2) Hot holding, (3) Cooling, and (4) Reheating.
Correction: Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention, Hazardous Analysis Critical Control Point principles and Regulation requirements. The PIC should be prepared to recognize conditions that may contribute to foodborne illness. The PIC must also recognize conditions that fail to comply with Regulation requirements and be authorized to take the appropriate preventive and corrective actions to ensure that the Regulations' objectives are fulfilled.
- Person in Charge
Observation: Employees are not properly trained in food safety as it relates to their assigned duties.
Correction: Train all employees in food safety as it relates to their assigned duties.
- Critical: Employee Health* (corrected on site)
Observation: 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, Hepatitis A virus or Norovirus
Correction: 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, Hepatitis A virus or Norovirus
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Refried beans, enchilada sauce and salsa were hot holding at improper temperatures.
Correction: Items were just placed in hot holding steam table about 15 to 20 minutes before. Discussed proper reheating procedures with staff. PIC had staff reheat items on the stove top to 165F. Hot holding items are to be maintained at 135°F or above to inhibit the growth of harmful bacteria.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: The prepared ready-to-eat (RTE) sliced ham, and chili rellanos in the refrigeration unit is not properly dated for disposition.
Correction: 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 41°F 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.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the walk-in cooler, prep coolers or walk-in freezer.
Correction: 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.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: blender, back part of slicer.
Correction: Clean and sanitize these surfaces for food contact.
- Handwashing Cleanser - Availability
Observation: Soap was not provided at the hand washing lavatory in the bar area.
Correction: Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
- Lighting, Intensity
Observation: Less than 10 foot candles of light was noted in the walk-in freezer. Per PIC, there have been electrical issues with the lighting in the freezer and owner is fixing.
Correction: Provide at least 10 foot candles at a distance of 30 inches from the floor in the walk-in refrigeration units and dry storage areas and in other areas and rooms during periods of cleaning.
- Physical Facilities in Good Repair
Observation: Ceiling in the dry storage room has a black, mold-like substance the size of a soccer ball in multiple areas. Per PIC, this is due to the leaking roof that has recently been fixed.
Correction: Maintain physical facilities in good repair. Replace moldy ceiling.Poor repair and maintenance compromises the functionality of the physical facilities
- Physical Facilities in Good Repair
Observation: Walk-in freezer is leaking water from compressor and a large build-up of ice has formed on the floor. PIC will have owner of building contacted to fix issue.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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03/27/2015 | Routine | |
* Delivery of food items during time of inspection. Received ground beef at 31F and milk gallons at 36F. Ice cream came in hard frozen. PIC placed items in the walk-in cooler and freezer immediately.
* Left with PIC several informative sheets in Spanish about cooling methods, temperatures, cross contamination, and date marking. PIC will be sharing with all staff.
- Cloths - Wiping Cloths - Use Limitation
Observation: Wiping cloths improperly stored between use on the food prep counter tops around kitchen area.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site) (repeated violation)
Observation: The prepared ready-to-eat (RTE) chili rellanos, refried beans, stewed chicken, cooked ground beef, shredded cooked chicken, and opened package of deli ham in the refrigeration unit is not properly dated for disposition. Left PIC a date marking guide sheet in Spanish.
Correction: 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 41°F 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.
- Equipment - Good Repair and Proper Adjustment
Observation: The right side door gasket on the prep cold hold unit is in poor repair.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
- Handwashing Cleanser - Availability (corrected on site)
Observation: Soap was not provided at the hand washing lavatory in the bar area.
Correction: Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
- Lighting, Intensity
Observation: Light bulb missing in the walk-in freezer. PIC will have replaced to provide adequate lighting.
Correction: Provide at least 10 foot candles at a distance of 30 inches from the floor in the walk-in refrigeration units and dry storage areas and in other areas and rooms during periods of cleaning.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Fire suppression nozzles on the hood system have accumulated dust and debris and in need of cleaning.
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
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02/10/2015 | Follow-up | |
Management was responsive and eager, and facility has adequate equipment and staff to have a smoothly functioning restaurant, but scrutiny by management needs to be intensified. MANAGER: Monitor temps, especially cooling and hot holding. Bulk foods can be more rapidly cooled by placing them in shallow metal pans, and placing pans in the freezer, or using ice baths and ice paddles on large pots of food. Check to ensure staff are date-labeling, and take a moment to watch employee handwashing procedures. Lead by example, checking temps in front of staff, and frequently washing your hands.
- Critical: Hands - When to Wash* (corrected on site)
Observation: A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils or after engaging in any activity which may have contaminated his/her hands.
Correction: Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
- Food Storage Containers - Identified with Common Name of Food (corrected on site)
Observation: Unlabeled food containers.
Correction: Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
- Critical: Cooling* (corrected on site)
Observation: Cheese dip noted not being adequately cooled to prevent the growth of harmful bacteria.
Correction: Four x 5 gallon containers of cheese sauce were found to be 49F 15 hours after the start of the cooling process. 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. Food was voluntarily disposed.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site) (repeated violation)
Observation: Cheese sauce is hot holding at improper temperatures (112F). Cheese was heated on the stovetop, then placed in a container that was set on top of a steam table pan. Poor heat transfer to pan of cheese sauce.
Correction: Rapidly reheat the food to 165°F and maintain at 135°F or above through the hot holding period.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Guacamole and sliced tomatoes in the top of the prep table are cold holding at improper temperatures (48F).
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. Lid of prep table needs to be closed whenever possible, to ensure proper cold holding.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site) (repeated violation)
Observation: The prepared ready-to-eat (RTE) sauces, jalapenos, chile rellenos in the refrigeration unit is not properly dated for disposition.
Correction: 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 41°F 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.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: Clean dishes that aren't needed often are being stored in the mopsink.
Correction: DO NOT STORE DISHES IN THE MOPSINK. Remove dishes from mopsink, reclean and sanitize, and properly store on shelves. If items are not used, eliminate them rather than improperly store them.
- Plumbing System Maintained in Good Repair
Observation: Plumbing connections under the pre-rinse sink are leaking. Sink drain pipe has orange sludge and sour odor, with swarm of fruit flies landing on everything nearby.
Correction: Plumbing systems and components shall be maintained in good repair.
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08/21/2014 | Routine | |
- Critical: Hands - Preventing Contamination from Hands* (repeated violation)
Observation: Employees observed handling ready-to-eat (RTE) food with their bare hands.
Correction: Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
- Food - Storage or Display of Food in Contact with Water or Ice (corrected on site)
Observation: Packaged food stored in direct contact with water.The walk in cooler was leaking water onto packaged food.
Correction: Store packaged food in dry area. Do not store in direct contact with water.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (repeated violation)
Observation: The prepared ready-to-eat (RTE) @FOOD@ in the refrigeration unit is not properly dated for disposition.
Correction: 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 41°F 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.
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03/04/2014 | Routine | |
- Critical: Hands - Preventing Contamination from Hands*
Observation: Employees observed handling ready-to-eat (RTE) food with their bare hands.
Correction: Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
- Critical: Food - Potentially Hazardous Food - Hot Holding*
Observation: Chicken hot holding at improper temperatures.
Correction: Rapidly reheat the food to 165°F and maintain at 135°F or above through the hot holding period.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (repeated violation)
Observation: The prepared ready-to-eat (RTE) FOOD in the refrigeration unit is not properly dated for disposition.
Correction: 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 41°F 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.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods
Observation: A review of the menu with the foodservice operator indicates that there is no consumer advisory for the beef/eggs that may be served raw and/or undercooked
Correction: If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish is served or sold raw or undercooked the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means.
- Single-Service and Single-Use Articles, Use Limitation
Observation: Single-service items were observed reused for the storage of raw chicken.
Correction: Discontinue the reuse of single-use containers for FOOD storage. Provide approved reusable food storage containers designed for your food storage needs.
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02/18/2014 | Routine | |
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Different types of raw animal foods stored in such a manner that may cause cross contamination.
Correction: Separate types of raw animal foods from each other such as beef, fish, lamb pork, and poultry during storage, preparation, holding, and display by the following: (a) Using separate equipment for each type. (b) Arranging each type of food in equipment so that cross contamination of one type with another is prevented. (c) Preparing each type of food at different times or in separate areas.
- Cloths - Wiping Cloths - Use Limitation
Observation: Wiping cloths improperly stored between use.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (repeated violation)
Observation: The prepared ready-to-eat (RTE) FOOD in the refrigeration unit is not properly dated for disposition.
Correction: 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 41°F 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.
- 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.
- Equipment - Good Repair and Proper Adjustment
Observation: Microwave was observed in a state of disrepair and damaged.
Correction: Repair the microwave to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the EQUIPMENT, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
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03/07/2013 | Routine | |
Restaurant representatives - add corrected or new information about Rio Grande Mexican Grill & Cantina, 1356 Carrollton Pike, Hillsville, VA 24343 »