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Inspection Report
El Barrio Cantina & Tequila Bar
1470 BUCK RD Villiage Shires Center B-3
HOLLAND, PA 18966
Inspection Date: 03/31/2025
(View Inspection Report)
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#
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Violation
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42
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Utensils, equipment & linens: properly stored, dried & handled
Inspector Comments
Clean utensils were observed wet while stacked for storage. All utensils must air dry completely before stacking.
771. Drying clean equipment and utensils.
(a) Air-drying or adequate draining required. After cleaning and sanitizing, equipment and utensils shall be air-dried or used after adequate draining as specified in 21 CFR 178.1010(a) (relating to sanitizing solutions) before contact with food.
(b) Cloth drying. After cleaning and sanitizing, equipment and utensils may not be cloth-dried, except that utensils that have been air-dried may be polished with cloths that are maintained clean and dry.
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47
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Non-food contact surfaces clean
Inspector Comments
-Mold-like growth observed on the walls, ceiling, and door frame inside the beer walk-in cooler in the kitchen
-Food debris observed under charbroiler and flat top grill
-Debris observed on door gaskets of some cooling units
-Debris on the front glass doors of bar coolers and the interior of the dry storage unit behind the bar
Clean and sanitize all affected areas. Clean as often as necessary to maintain.
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El Barrio Cantina & Tequila Bar
1470 BUCK RD Villiage Shires Center B-3
HOLLAND, PA 18966
Inspection Date: 01/14/2025
(View Inspection Report)
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#
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Violation
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8
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Adequate handwashing facilities supplied & accessible
Inspector Comments
There is a leak at the pipe under the hand sink in the kitchen. Repair immediately.
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14
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Food-contact surfaces: cleaned & sanitized
Inspector Comments
Mold-like growth was observed inside the ice machine, on the upper splash area. Dispose ice and thoroughly clean and sanitize the machine, as per manufacturer's instructions.
In equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders and water vending equipment as follows:
(i) At a frequency specified by the manufacturer.
(ii) Absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold.
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53
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Physical facilities installed, maintained, & clean
Inspector Comments
Mold-like growth is present in several indirect waste-lines/ drains. Clean and sanitize all affected areas. Clean as often as necessary to maintain.
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El Barrio Cantina & Tequila Bar
1470 BUCK RD Villiage Shires Center B-3
HOLLAND, PA 18966
Inspection Date: 09/23/2024
(View Inspection Report)
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#
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Violation
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18
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Proper cooling time & temperature
Corrected On-Site.
Inspector Comments
Sauce in the walk-in cooler temped at 58 degrees F. The sauce was voluntarily discarded due to improper cooling.
384. Potentially hazardous food: cooling.
(a) Cooling cooked potentially hazardous food. Cooked potentially hazardous food shall be cooled as follows:
(1) Within 2 hours, from 58°C (135°F) to 21°C (70°F).
(2) Within 6 hours, from 58°C (135°F) to 5°C (41°F) or less, or to 7°C (45°F) as specified in § 385(a)(3) (relating to potentially hazardous food: hot and cold holding).
(b) Cooling potentially hazardous food prepared from ingredients at ambient temperature. Potentially hazardous food shall be cooled within 4 hours to 5°C (41°F) or less, or to 7°C (45°F) as specified in § 385(a)(3) if prepared from ingredients at ambient temperature, such as reconstituted foods and canned tuna.
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26
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Toxic substances properly identified, stored & used
Inspector Comments
The chlorine sanitizer was observed in excess of 200 ppm, after the final rinse cycle of the dish machine. The owner contacted Uni-Kem for service at time of inspection. Submit an invoice to the Department.
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47
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Non-food contact surfaces clean
Inspector Comments
-Moisture accumulation observed at the bottom of the 2 door reach-in cooler
-Mold-like growth observed on the walls and ceiling inside the beer walk-in cooler in the kitchen
-Mold-like growth observed on some surfaces inside the ice machine
-Debris observed on door gaskets of some cooling units
Clean and sanitize all affected areas. Clean as often as necessary to maintain.
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El Barrio Cantina & Tequila Bar
1470 BUCK RD Villiage Shires Center B-3
HOLLAND, PA 18966
Inspection Date: 03/20/2024
(View Inspection Report)
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#
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Violation
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45
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Food & non-food contact surfaces cleanable, properly designed, constructed, & used
Inspector Comments
-The following surfaces are not cleanable and must be resurfaced or replaced:
-shelves inside the walk-in cooler (Rust-like debris)
-bottom interior of the 1 door reach-in freezer (damage, insulation exposed)
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46
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Warewashing facilities: installed, maintained, & used; test strips
Inspector Comments
Facility lacks QAT and Cl test strips.
634. Sanitizing solution testing devices.
A test kit or other device that accurately measures the concentration in mg/L or ppm of sanitizing solutions shall be provided.
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El Barrio Cantina & Tequila Bar
1470 BUCK RD Villiage Shires Center B-3
HOLLAND, PA 18966
Inspection Date: 09/29/2023
(View Inspection Report)
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#
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Violation
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45
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Food & non-food contact surfaces cleanable, properly designed, constructed, & used
Inspector Comments
The following surfaces are not cleanable and must be resurfaced or replaced:
-shelves inside the walk-in cooler (Rust-like debris)
-the bottom shelf of the prep table in the kitchen
-bottom interior of the 1 door reach-in freezer (damage, insulation exposed)
-the gasket on the walk-in freezer door is damaged and must be replaced
-some portable cutting boards (worn surfaces)
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47
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Non-food contact surfaces clean
Inspector Comments
-Debris on clean utensil storage shelves
-Debris on some door gaskets, doors frames/jambs, and doors of refrigeration units
Clean and sanitize affected areas. Maintain clean to sight and touch.
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El Barrio Cantina & Tequila Bar
1470 BUCK RD Villiage Shires Center B-3
HOLLAND, PA 18966
Inspection Date: 03/24/2023
(View Inspection Report)
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#
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Violation
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1
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Certification by accredited program, compliance with Code, or correct responses
Inspector Comments
There is no food safety manager certified by this Department (CFSM) on duty as required. A CFSM must be on duty at all times the facility is open and/or food is being prepared. A completed application(SA-71)for CFSM, or proof of enrollment in an approved safety class must be submitted to the Department within 10 business days.
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4
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Proper eating, tasting, drinking, or tobacco use
Inspector Comments
Employee beverages were stored on prep tables. Employee personal items may not be stored in food prep areas or food/utensil storage areas (food, cell phones, wallets, clothing, etc.)
An employee may not eat, drink or use any form of tobacco unless the use occurs in designated areas where the contamination of exposed food; clean equipment, utensils and linens; unwrapped single-service and single-use articles; or other items needing protection cannot result. The sole exception to this prohibition is in paragraph (2).
(2) Exception for closed beverage containers. A food employee may drink from a closed beverage container if the container is handled to prevent contamination of the following:
(i) The employee's hands.
(ii) The container.
(iii) Exposed food; clean equipment, utensils and linens; and unwrapped single-service and single-use articles.
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8
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Adequate handwashing facilities supplied & accessible
Inspector Comments
The hot water is turned off at the hand sink at the end of the cook's line. The sink must be repaired so that hot water is available (85°F minimum).
825(a) - 825(a) - Using a Handwashing Facility
825. Operation and maintenance of plumbing facilities.
(a) Using a handwashing facility.
(1) A handwashing facility shall be maintained so that it is accessible at all times for employee use.
(2) A handwashing facility may not be used for purposes other than handwashing.
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14
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Food-contact surfaces: cleaned & sanitized
Inspector Comments
The sanitizer was detected at 25 ppm after the final rinse cycle of the dish machine in the kitchen. 50-100 ppm is required.
The facility must manually sanitize all utensils in the 3 basin sink until the dish machine is repaired, and permission for use is granted by BCDH. Submit an invoice for repair to the Department, jmbeagle@buckscounty.org.
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14
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Food-contact surfaces: cleaned & sanitized
Inspector Comments
-Mold-like growth observed on upper interior surface of the ice machine.
-Mold-like debris on door gaskets and around door frames/jambs of some cooling units.
Clean and sanitize all affected areas.
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45
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Food & non-food contact surfaces cleanable, properly designed, constructed, & used
Inspector Comments
The following areas are not cleanable and must be resurfaced or replaced:
-The counter at the server's station (damaged and taped)
-shelves inside the walk-in cooler (Rust-like debris)
-the bottom shelf of the prep table in the kitchen (right side)
-bottom interior of the 1 door reach-in freezer
-the gasket on the walk-in freezer door is damaged and must be replaced
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El Barrio Cantina & Tequila Bar
1470 BUCK RD Villiage Shires Center B-3
HOLLAND, PA 18966
Inspection Date: 09/28/2022
(View Inspection Report)
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#
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Violation
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14
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Food-contact surfaces: cleaned & sanitized
Inspector Comments
Mold-like growth observed on upper interior surface of the ice machine. Clean and sanitize the machine as per manufacturer instructions.
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41
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In-use utensils: properly stored
Inspector Comments
-Tongs hanging from grill handle
-Pitcher stored inside bucket of sour mix with handle in contact with mix
-Ice scoop stored on top of ice machine
-A bowl without a handle was used as a scoop inside a bulk dry storage container
302. In-use utensils and between-use storage.
(a) General. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored in the food with their handles above the top of the food and the container, unless the food is non-potentially hazardous and within containers or equipment that can be closed, such as bins of sugar, flour or cinnamon--in which case the food preparation and dispensing utensils shall be stored with their handles above the top of the food within the containers.
(b) Storage on cleaned and sanitized tables or equipment. During pauses in food preparation or dispensing, food preparation and dispensing utensils may be stored on a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the table or equipment are cleaned and sanitized at a frequency specified in §§ 712 and 731 (relating to frequency of cleaning equipment food-contact surfaces and utensils; and sanitization: requirement, frequency and methods).
(c) Storage in running water. During pauses in food preparation or dispensing, food preparation and dispensing utensils may be stored in running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes.
(d) Storage in clean, protected locations. During pauses in food preparation or dispensing, food preparation and dispensing utensils may be stored in a clean, protected location if the utensils, such as scoops, are used only with a food that is not potentially hazardous.
(e) Storage in a container of water. During pauses in food preparation or dispensing, food preparation and dispensing utensils may be stored in a container of water if the water is maintained at a temperature of at least 58°C (135°F) and the container is cleaned at frequency specified in § 712(d)(7).
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