EL VAQUERO, 8715 Sancus Blvd, Columbus, OH 432402016 - Restaurant inspection findings and violations

Inspection findings	Inspection Type	Inspection Date	Inspection Score (the higher the better)
Clean equipment and utensils were not properly stored. Food-contact surfaces were dirty. Handwashing sink is being used for purposes other than handwashing. In-use utensils are improperly stored. Non-food contact surfaces are dirty. Outer openings of a food facility were not protected against the entry of insects and rodents. The backflow or backsiphonage prevention device installed on a water supply system does not meet the required standard. Working containers of food are not properly labeled.	Standard Inspection	Dec 11, 2010	88
No violation noted during this evaluation.	Critical Control Point	Dec 11, 2010	100
No violation noted during this evaluation.	Followup Inspection	Jan 6, 2011	100
Access to handwashing sink is blocked. Ambient air and water temperature measuring devices were not accurate to plus or minus 3° Fahrenheit in the intended range of use. Equipment and/or components were not maintained in good working order. In-use utensils are improperly stored. The physical facilities are not cleaned as often as necessary. Time/temperature controlled for safety food was improperly thawed. Time/temperature controlled for safety foods were being held at temperatures above 41 °F (5°C).. Unsafe food was not discarded or properly reconditioned	Standard Inspection	Jan 29, 2011	84
No violation noted during this evaluation.	Critical Control Point	Jan 29, 2011	100
No violation noted during this evaluation.	Followup Inspection	Feb 3, 2011	100
A chlorine sanitizing solution was being used improperly. Cutting board(s) are damaged so as to prevent them from being effectively cleaned and sanitized. Equipment and/or components were not maintained in good working order. Equipment components were not intact, tight or properly adjusted. Food is stored unwrapped or in uncovered containers. Food items are not protected from contamination during storage. Food-contact surfaces were dirty. Handwashing sink is being used for purposes other than handwashing. In-use utensils are improperly stored. Light bulbs were not shielded, coated, or otherwise shatter-resistant in areas where there is exposed food; clean equipment, utensils, or linens; or unwrapped single-service or single-use articles. Miscellaneous sources of contamination observed. Nonfood-contact surfaces are not cleaned frequently enough. Temperature measuring devices are missing, not correctly placed, not readable, or of improper design. The floor and wall junctures were not coved and closed to no larger than one thirty-second inch (one millimeter). The person in charge was unable to demonstrate the necessary food safety knowledge. Time/temperature controlled for safety foods were being held at temperatures above 41 °F (5°C).. Unsafe food was not discarded or properly reconditioned	Standard Inspection	Jul 25, 2011	63
No violation noted during this evaluation.	Critical Control Point	Jul 25, 2011	100
Food employee was touching ready-to-eat food with bare hands. Handwashing sink is being used for purposes other than handwashing. The operator is not using an effective method for cooling. Time/temperature controlled for safety foods are not being properly cooled within the allowed time period. Time/temperature controlled for safety foods were being held at temperatures above 41 °F (5°C).. Unsafe food was not discarded or properly reconditioned	Followup Inspection	Jul 26, 2011	74
Time/temperature controlled for safety foods are not being properly cooled within the allowed time period. Time/temperature controlled for safety foods were being held at temperatures above 41 °F (5°C).. Unsafe food was not discarded or properly reconditioned	Followup Inspection	Aug 3, 2011	85
Cleaning and maintenance of plumbing fixtures: Handwashing sinks are not being kept clean, and maintained and used as specified under O.A.C. §3717-1-05.1(O). Cloths use for wiping counters and other equipment surfaces are not laundered daily [as specified in OAC õõ3717-1-04.7]. Food employee(s) did not wash hands in situations that specifically require them to do so. Food items are not protected from contamination during storage. Light bulbs were not shielded, coated, or otherwise shatter-resistant in areas where there is exposed food; clean equipment, utensils, or linens; or unwrapped single-service or single-use articles. The physical facilities are not cleaned as often as necessary. There is not adequate equipment for cooling, heating or holding food. Time/temperature controlled for safety foods are not being properly cooled within the allowed time period. Time/temperature controlled for safety foods were being held at temperatures above 41 °F (5°C).. Time/temperature controlled for safety foods were being held at temperatures below 135 degrees F [or a roast was being held below 130°F]. Unsafe food was not discarded or properly reconditioned	Followup Inspection	Aug 16, 2011	69
No violation noted during this evaluation.	-	Aug 16, 2011	100
No violation noted during this evaluation.	-	Aug 18, 2011	100
No violation noted during this evaluation.	Followup Inspection	Aug 30, 2011	100
No violation noted during this evaluation.	-	Aug 30, 2011	100
Food-contact surfaces were dirty.	Standard Inspection	Sep 16, 2011	95
No violation noted during this evaluation.	Followup Inspection	Oct 26, 2011	100
Miscellaneous sources of contamination observed.	Followup Inspection	Nov 30, 2011	99
No violation noted during this evaluation.	Critical Control Point	Jan 25, 2012	100
A chlorine sanitizing solution was being used improperly.	Standard Inspection	Jan 25, 2012	95
Equipment and/or components were not maintained in good working order. Non-food contact surfaces are dirty. Time/temperature controlled for safety foods were being held at temperatures above 41 °F (5°C).. Unsafe food was not discarded or properly reconditioned	Complaint Inspection	Feb 8, 2012	88
No violation noted during this evaluation.	Followup Inspection	Feb 16, 2012	100
Clean equipment and utensils were not properly stored. Cloths that were in use for wiping counters and other equipment surfaces were not being held between uses in a chemical sanitizer. Equipment and utensils are not being air dried or allowed to drain adequately after sanitizing. Food is stored unwrapped or in uncovered containers. Food-contact surfaces not cleaned when they were contaminated. Observed unacceptable employee beverage containers. Plumbing system is not maintained in good repair. The operator is not using an effective method for cooling. The physical facilities are not cleaned as often as necessary.	Standard Inspection	Jun 29, 2012	75
No violation noted during this evaluation.	Critical Control Point	Jun 29, 2012	100
No violation noted during this evaluation.	Followup Inspection	Jul 13, 2012	100

Violation descriptions and comments

Consulted with Omar Rivera, Jose Rodriguez and Jabier Mendoza at time of inspection.
Green sign was updated and posted on door.

Discussed
Provided information
I. Employee Health (+)
II. Personnel Cleanliness (+)
III. Hand washing, Prevention of Contamination from Hands (+)
IV. Person in Charge/Demonstration of Knowledge (+)
VII. Cooking, Reheating, Cooling, Hot and Cold Holding (+)
VIII. Date Marking/Time as a Public Health Control (+)
XI. Protection from contamination (+)
XII. Chemical (+)
XV. Temperature Measuring Devices (+)

Follow up inspection.
Abate, has complied.
Consulted with Lewis Daniel Mendoza -Discussed menu's, etc.

PIC: Sonia
*thermometer(food) was calibrated before the inspection. All food from cooler was thrown away except for creamers/ margerine/ lettuce.

I Employee Health +
II Personnel Cleanliness +
III Hands (-) see standard report
IV Person in Charge +
V Food from an Approved Source +
VI Thawing +
VII Temperatures (-) see standard report
VIII Date Marking +
IX Consumer Advisory +
X Highly Susceptible Populations +
XI Protection from Contamination +
XII Chemical +
XIVTransporting Food off Premises +
XV Temperature Measuring Devices (-) see standard report

I. Employee Health (+) Has Policy
II. Personnel Cleanliness (+) Acceptable
III. Hand washing, Prevention of Contamination from Hands (+) Stocked and used appropriately
IV. Person in Charge/Demonstration of Knowledge (-)
Due to the numerous violations I do not believe the person in charge is demonstrating food safety knowledge. Person in charge noticed the leak in the cooler and that the temperature gauge on the walk in cooler would rise to almost 60 F after being open a short while but did not have it looked at.
V. Thawing (+)
Person in charge stated it is done under refrigeration.
VII. Cooking, Reheating, Cooling, Hot and Cold Holding (-) Temperatures were not compliance
Walk in cooler, refrigeration drawers, and small reach in cooler were not holding temperatures of 41 F or below. All time and temperature controlled for safety foods in there units were discarded. Informed person in charge that someone mist come out immediately.
VIII. Date Marking/Time as a Public Health Control (+) all items were properly date marked
IX. Consumer Advisory (N/A)
X. Highly Susceptible Populations (N/A)
XI. Protection from contamination (-)
Raw meat was stored in a container on the floor uncovered. Boxes of produce were stored on a wet floor inside the walk in cooler and boxes of chicken Stored on a wet floor inside the kitchen. Observed mold inside ice machine in the kitchen.
XII. Chemical (+) labeled and stored appropriately

Managers worked quickly to correct the violations. Managers had someone come out to check on the refrigeration units. Please continue to monitor the temperatures of the food to make sure units are working properly. Please make sure to monitor the temperatures during the cooling process. Please continue to monitor the sanitizer in the dish machines and have adjusted when needed. Person in charge-Daniel.

Reviewed with manager ways to cool the beans efficiently. Facility is using smaller pans for the beans now. Please make sure to calibrate your thermometer regularly to make sure temperature readings are accurate. Recommended keeping a cooling log for the beans.

Inspection conducted with Mike Thiel. Person in charge-Daniel. Repeat critical violations noted.

Person in charge- Daniel. Follow-up inspection conducted with Mike Thiel. Yellow sign removed. Placed green sign up. Observed no violations at the time of the inspection.

Monitoring inspection. Updated green sign with date of monitoring inspection. Person in charge- Autumn.

Monitoring inspection conducted. Person in charge-Autumn . Updated green sign.
Observed facility was clean, proper hot and cold holding temperatures, and proper cooling of beans at the time of the inspection.
No violations were observed.

I. Employee Health (+)
Facility does not have a written employee health policy but manager was able to clearly explain when employees should be restricted from working in the kitchen.
II. Personnel Cleanliness
III. Hand washing, Prevention of Contamination from Hands
Discussed with person in charge about hand washing (critical points in the food service).
IV. Person in Charge/Demonstration of Knowledge
Person in charge has taken Serv Safe and it will expire in 2016. Person in charge was able to clearly answer questions related to food safety.
V. Thawing
Person in charge stated that food items are thawed in the refrigerator or under running water.
VII. Cooking, Reheating, Cooling, Hot and Cold Holding
Person in charge was able to clearly state the required cold holding and hot holding temperatures. Discussed cooling procedures for refried beans. Person in charge was able to clearly explain proper cooling methods (shallow pans, ice baths, monitoring temperatures). Person in charge also was able to state the time/temperature limits for cooling.
VIII. Date Marking/Time as a Public Health Control
All items were properly date marked.
IX. Consumer Advisory (+)
Observed menu has the proper consumer advisory.
X. Highly Susceptible Populations (N/A)
XI. Protection from contamination (-)
Observed 0 ppm of chlorine at the bar dish machine. Please make sure that the sanitizer solutions are monitored and changed out

Today an inspection was conducted of the facility due to a complaint received. Complainant stated she had a become ill and was hospitalized after eating at the facility. Contacted the complainant to obtain additional information (was the illness a confirmed case of food-borne illness? what was eaten? etc.). The individual could not be reached prior to the inspection. The person in charge stated that no one had been ill recently (employees). Proper food handling was observed today. Violations were noted today and a follow up inspection will occur.

Person in Charge- Autumn. Observed cooler is now functioning properly. Observed no cuts or wounds or employees preparing food. Person in charge stated that no one has reported ill since last visit. Observed proper hand washing, temperatures, and food handling during the inspection. Observed no violations at the time of the inspection.

PIC Daniel
Updated green sign
**Standard inspection conducted in response to complaint #CO0031567, possible food born illness outbreak.

Discussed
Provided information
I. Employee Health (+) Has Policy
II. Personnel Cleanliness (-)
OBSERVED EMPLOYEE DRINK BEING STORED DIRECTLY ON FOOD PREP TABLE NEXT TO THE GRILL INE WITHOUT A LID OR STRAW. PLEASE ENSURE ALL EMPLOYEE BEVERAGES ARE STORED IN AN AREA AWAY FROM FOOD CONTACT SURFACES IN A MANNER THAT WILL NOT CONTAMINATE EQUIPMENT OR UTENSILS.
III. Hand washing, Prevention of Contamination from Hands (+)
Hand washing facilities are adequate and conveniently located and accessible for employees
Hand washing facilities are adequately supplied
Exposed ready-to-eat foods are not touched by bare hands
Hands are properly washed when required
IV. Person in Charge/Demonstration of Knowledge (+)
Manager has demonstrated knowledge through compliance with the food code
Manager demonstrated knowledge by responding to food safety questions regarding the operation
V. Thawing (+) As part of the cooking process, under refrigeration
VII. Cooking, Reheating, Cooling, Hot and Cold Holding (-)
OBSERVED EMPLOYEE NOT PROPERLY COOLING TCS FOODS. PLEASE ENSURE THAT ALL TCS FOODS ARE COOLED CORRECTLY(SEE VIOLATION ON STANDARD REPORT) AND THAT TCS FOODS THAT WILL BE COMBINED WITH OTHER INGREDIENTS

PIC Danie
Reviewed with : Daniell
All critical violations corrected at time of follow-up inspection
-hand sink has been repaired
-all food contact surfaces clean and sanitized
-PIC stated that cooling logs are kept. All TCS food items are checked every two hours to ensure proper cooling

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EL VAQUERO, 8715 Sancus Blvd, Columbus, OH 432402016 - Restaurant inspection findings and violations

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EL VAQUERO, 8715 Sancus Blvd, Columbus, OH 432402016 - Restaurant inspection findings and violations

Business Info

Inspection findings

Inspection Type

Inspection Date

Inspection Score (the higher the better)

Violation descriptions and comments

Do you have any questions you'd like to ask about EL VAQUERO? Post them here so others can see them and respond.

Write your review!

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