EL VAQUERO, 1780 Hilliard-rome Rd, Columbus, OH 43026 - Restaurant inspection findings and violations

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Business Info

Restaurant: EL VAQUERO
Address: 1780 Hilliard-rome Rd, Columbus, OH 43026
Total inspections: 18
Last inspection: Oct 15, 2012
Score
(the higher the better)
100
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Inspection findings

Inspection Type

Inspection Date

Inspection Score
(the higher the better)
  • Equipment and/or components were not maintained in good working order.
  • Fixed equipment was not properly installed.
  • Food is stored unwrapped or in uncovered containers.
  • Food-contact surfaces were dirty. [multiple violations]
  • Miscellaneous sources of contamination observed.
  • Nonfood-contact surfaces are not cleaned frequently enough.
  • The can opener blade was dull and creating metal fragments
  • 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 1, 2010 74
No violation noted during this evaluation. Critical Control Point Jul 1, 2010 100
  • Equipment and/or components were not maintained in good working order.
  • 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 23, 2010 89
No violation noted during this evaluation. Followup Inspection Sep 8, 2010 100
  • A chlorine sanitizing solution was being used improperly.
  • Equipment and/or components were not maintained in good working order.
  • Food-contact surfaces were dirty. [multiple violations]
  • Handwashing sink does not provide water at a minimum temperature of 100°F (38°C) through a mixing valve or combination faucet.
  • Non-food contact surfaces are dirty.
  • Outer openings of a food facility were not protected against the entry of insects and rodents.
  • The can opener blade was dull and creating metal fragments
  • The operator is not using an effective method for cooling.
  • Time/temperature controlled for safety foods were being held at temperatures above 41 °F (5°C)..
Standard Inspection Dec 20, 2010 66
No violation noted during this evaluation. Critical Control Point Dec 20, 2010 100
No violation noted during this evaluation. Followup Inspection Jan 14, 2011 100
  • Access to handwashing sink is blocked.
  • Equipment components were not intact, tight or properly adjusted.
  • Storage area and enclosure for refuse, recyclables, or returnables is not free of unnecessary items and/or clean.
  • The operator is not using an effective method for cooling.
  • The operator is using time without temperature without a written procedure.
  • The person in charge could not state the required food temperatures and times for safe refrigerated storage, hot holding, cooling, and/or reheating of time / temperature controlled for safety food.
Standard Inspection Mar 23, 2011 82
No violation noted during this evaluation. Critical Control Point Mar 23, 2011 100
  • Handwashing sink is being used for purposes other than handwashing.
Followup Inspection Apr 6, 2011 99
  • A chlorine sanitizing solution was being used improperly.
  • Cleaning of waste receptacles and handling units is not done frequenly enough.
  • Equipment and/or components were not maintained in good working order.
  • Food is stored unwrapped or in uncovered containers.
  • Food-contact surfaces were dirty.
  • Outdoor refuse containers do not contain tight-fitting lids, doors, or covers.
  • Refrigerated, ready-to-eat, time/temperature controlled for safety food that is prepared in the food facility and held refrigerated for more than 24 hours is not properly date marked.
  • Temperature measuring devices are missing, not correctly placed, not readable, or of improper design.
  • The food facility is not preventing cross contamination between different types of raw animal products.
  • The person in charge was unable to demonstrate the necessary food safety knowledge.
  • 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
  • Working containers of poisonous or toxic materials are not labeled.
Standard Inspection Aug 22, 2011 55
No violation noted during this evaluation. Critical Control Point Aug 22, 2011 100
  • The food facility is not preventing cross contamination between different types of raw animal products.
Followup Inspection Sep 7, 2011 95
  • Equipment components were not intact, tight or properly adjusted.
  • Multiuse food-contact surfaces were not smooth or free of breaks, open seams, cracks, chips, inclusions, pits, sharp internal angles, space corners, or crevices.
  • Nonfood-contact surfaces were not designed and constructed to allow easy cleaning and to facilitate maintenance.
  • The food facility is not preventing cross contamination between different types of raw animal products.
Standard Inspection Mar 30, 2012 92
No violation noted during this evaluation. Critical Control Point Mar 30, 2012 100
  • Equipment and/or components were not maintained in good working order.
  • Food-contact surfaces were dirty. [multiple violations]
  • Multiuse food-contact surfaces were not smooth or free of breaks, open seams, cracks, chips, inclusions, pits, sharp internal angles, space corners, or crevices.
  • The physical facilities are not cleaned as often as necessary.
  • Time/temperature controlled for safety foods were being held at temperatures above 41 °F (5°C).. [multiple violations]
Standard Inspection Sep 28, 2012 77
No violation noted during this evaluation. Critical Control Point Sep 28, 2012 100
No violation noted during this evaluation. Followup Inspection Oct 15, 2012 100

Violation descriptions and comments

Jul 1, 2010

PIC IVONNE
GREEN SIGN UPDATED
REINSPECTION REQUIRED

Jul 1, 2010

Discussed
Provided information
I. Employee Health (+) Haz Policy
II. Personnel Cleanliness (+) Acceptable
III. Hand washing, Prevention of Contamination from Hands (+) Stocked and used appropriately
IV. Person in Charge/Demonstration of Knowledge (+)
V. Thawing (+)
VII. Cooking, Reheating, Cooling, Hot and Cold Holding (-)*see violations on standard report
VIII. Date Marking/Time as a Public Health Control (+)
IX. Consumer Advisory NA
X. Highly Susceptible Populations NA
XI. Protection from contamination (-)*see violations on standard report
XII. Chemical (+) labeled and stored appropriately
XIV. Transporting Food off Premise NA
XV. Temperature Measuring Devices (+) Present and calibrated

Jul 23, 2010

PIC OMAR
REINSPECTION REQUIRED
CRITICAL ITEMS CORRECTED, NEW CRITICAL ITEMS PRESENT AT TIME OF INSPECTION

Sep 8, 2010

PIC OMAR
ALL CRITICAL ITEMS CORRECTED

Dec 20, 2010

PIC Oscar
Green sign updated
Follow up inspection required

Dec 20, 2010

Discussed
Provided information
I. Employee Health (+) Haz Policy
II. Personnel Cleanliness (+) Acceptable, food employees eat, and drink only in designated areas
III. Hand washing, Prevention of Contamination from Hands (-)*see violations on standard report
Hand washing sink next to office lacks hot water
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
VII. Cooking, Reheating, Cooling, Hot and Cold Holding (-)*see violations on standard report, walk in cooler holding above 41 degrees
-cooling procedure not proper
VIII. Date Marking/Time as a Public Health Control (+) all items were properly date marked
IX. Consumer Advisory (+)
Animal foods are served raw, undercooked or not otherwise processed to eliminate pathogens. Consumers are informed about the increased risk of eating these foods
X. Highly Susceptible Populations NA
XI. Protection from contamination (+)
Raw animal foods are separated from each other during storage, preparation, holding, and display.
Foods are protected from physical and environmental contamination during storage, preparation, and display.
XII. Chemical (-)*see violations on standard report, chlorine

Jan 14, 2011

PIC Omar
All violations from previous inspection corrected

Mar 23, 2011

PIC Omar
Follow up inspection required
Observed employee dumping mop water in the back parking lot, mop water must be dumped into the mop sink. The drains in the parking lot dump into the river and the drains inside the restaurant go to the sewage treatment plant

Mar 23, 2011

I. Employee Health
Management is aware and has a policy regarding employee health situations
II. Personnel Cleanliness
Food employees eat, and drink only in designated areas
Food employees experiencing persistent sneezing, coughing, or runny nose do not work with exposed foods, clean equipment, utensils, linens or unwrapped single service /use articles
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
Observed several employees properly wash hands during inspection, observed gloves used as required by employees on the line
IV. Person in Charge/Demonstration of Knowledge
Manager could not describe how to properly cool foods, recommend attending level one food safety training. Class schedule given to person in charge at time of inspection
V. Thawing
Foods are thawed in accordance with the OAC.
Under refrigeration, under cold running water (not submerged, and not to exceed 41 F)
As part of the cooking process Cooking, Reheating, Cooling, Hot and Cold Holding
VII. Cooking, Reheating, Cooling, Hot and Cold Holding
Person in charge could not accurately describe how to properly cool food items, improperly cooling foods can lead to bacteria growth

Apr 6, 2011

PIC Elfego
Green sign updated
Critical violations from previous inspection corrected
Cooling logs given to manager and explained, cooling procedures are better at this inspection, please monitor cooling using cooling logs

Aug 22, 2011

PIC: Jose
Updated Green Sign
Follow-up inspection in about weeks.

Aug 22, 2011

Discussed
Provided information
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 (-) PIC did not correctly answer food Safety questions. Gave training schedule.
V. Thawing (+)
VII. Cooking, Reheating, Cooling, Hot and Cold Holding (-) Observed rice in steam table below 135 deg F. to prevent bacterial growth, keep hot foods at 135 deg F or above. Product was discarded. PIC explained good cooling procedures.
VIII. Date Marking/Time as a Public Health Control (-) Several products not date marked. After preparation, product may be kept for 7 days. Date any products held for more than 24 hours.
IX. Consumer Advisory (+) Posted on menu.
X. Highly Susceptible Populations (N/A)
XI. Protection from contamination (-) Observed products being stored uncovered. Observed raw fish contaminated by raw chicken. Review proper Storage requirements.
XII. Chemical (-) Chemical bottle not labeled. To protect from contamination, label all chemicals.
XIV. Transporting Food off Premise (N/A)
XV. Temperature Measuring Devices (+) Present and calibrated

Sep 7, 2011

PIC: Oscar
Follow-up inspection for Standard on 8-22-11.
Repeat Critical violation found: Raw meat products Stored improperly (chicken over fish). Corrected during inspection and Provided Refrigeration Storage handout.
Critical violations corrected:
Observed proper date marking.
Observed rice hot holding above 135 deg F.
Observed food contact surfaces clean of food debris.
Observed dish machine sanitizing at 50 PPM chlorine.

Mar 30, 2012

PiCJoaquin
updated green sign final Rinse 50 ppm chlorine

Mar 30, 2012

Discussed
Provided information
I. Employee Health (+)OK
II. Personnel Cleanliness (+)OK
III. Hand washing, Prevention of Contamination from Hands (+ok
IV. Person in Charge/Demonstration of Knowledge (+)OK
V. Thawing (+)in Walk-in
VII. Cooking, Reheating, Cooling, Hot and Cold Holding (+)all Hot for Above 134 and Cold food below 42
VIII. Date Marking/Time as a Public Health Control (+)are Ready to eat food was dated
IX. Consumer Advisory (+)NA
X. Highly Susceptible Populations (+)NA
XI. Protection from contamination (+)Beef below ground beef but Was corrected
XII. Chemical (+)All Labeled
XIV. Transporting Food off Premise (+)NA
XV. Temperature Measuring Devices (+)yes

Sep 28, 2012

Pic J oaquin updated green sign

Sep 28, 2012

Discussed
Provided information
I. Employee Health (+)OK
II. Personnel Cleanliness (+)OK
III. Hand washing, Prevention of Contamination from Hands (+)frequently
IV. Person in Charge/Demonstration of Knowledge (+)serve safe
V. Thawing (+)walk; n
VII. Cooking, Reheating, Cooling, Hot and Cold Holding (+)temp of TTC food was Above 41 but was corrected while here
VIII. Date Marking/Time as a Public Health Control (+)when
IX. Consumer Advisory (+)N A
X. Highly Susceptible Populations (+)NA
XI. Protection from contamination (+)Food Stored correctly
XII. Chemical (+)Labeled and stored properly
XIV. Transporting Food off Premise (+)NA
XV. Temperature Measuring Devices (+)provided

Oct 15, 2012

Pic Omar All violations have been abated

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