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Central Virginia Health District
307 Alleghany Avenue Lynchburg, VA 24501 | Visit Official Website (opens in a new tab)
VDH Home | Central Virginia Health District | El Mariachi Mexican Restaurant | Full Service Restaurant | Routine

El Mariachi Mexican Restaurant

184 Ambriar Plaza Amherst, VA 24521
Status: Permitted

Full Service Restaurant | Routine

May 22, 2024
Score & Grade: Grade:
Observations & Corrective Actions

15: 470 Uncovered foods; dry storage area and line prep unit.
Corrective Actions: Cover all food products to prevent cross contamination problems.

22: 0820 (A2) Improper cold holding temperatures; tomatoes on the line @ 68F, not properly stored in ice.
Corrective Actions: Must maintain at least 41F or less for proper cold holding temperatures.

47: 1570 Floors of the walk-in cooler need metal repair / replacement.
Corrective Actions: Repair / replace the floors to a smooth, cleanable surface. Repair estimates in process per mgr.

49: 1800 Grease / food debris build-up; stove catch pans, shelf at the grill. Dust build-up on the kitchen fan.
Corrective Actions: Clean all kitchen equipment daily as needed.

Additional Comments

Dishmachine @ 120F, external thermometer reading 115F, repairman called during the inspection.

Food Temperatures
Description Temperature State of Food
Guacamole 40 °F Cold Holding
Rice 152 °F Hot Holding
Shrimp 40 °F Cold Holding
Tomatoes 39 °F Cold Holding
Beef Mix 181 °F Hot Holding
Chicken 39 °F Cold Holding
White Cheese Sauce 141 °F Hot Holding
No records found
Warewashing Temperatures
Machine Name Sanitization Method Thermo Label PPM Sanitizer Name Sanitizer Type Temperature
ES2000 120 °F
No records found
Equipment Temperatures
Description Temperature
Walk-in Cooler 39 °F
Prep Unit 40 °F
Wait station Unit 41 °F
Walk-in Freezer 10 °F
Prep Unit 39 °F
No records found
Observations
Demonstration of Knowledge
IN
1 Person in charge present, demonstrates knowledge, and performs duties.
Compliant
Observations
IN
2 Certified Food Protection Manager
Compliant
Observations
Employee Health
IN
3 Management awareness, policy present.
Compliant
Observations
IN
4 Proper use of reporting, restriction & exclusion.
Compliant
Observations
IN
5 Procedures for responding to vomiting and diarrheal events
Compliant
Observations
Good Hygenic Practices
IN
6 Proper eating, tasting, drinking, or tobacco use.
Compliant
Observations
IN
7 No discharge from eyes, nose, and mouth.
Compliant
Observations
Preventing Contamination by Hands
IN
8 Hands clean & properly washed.
Compliant
Observations
IN
9 No bare hand contact with RTE foods or approved alternate method properly followed.
Compliant
Observations
IN
10 Adequate handwashing facilities supplied & accessible.
Compliant
Observations
Approved Source
IN
11 Food obtained from approved source.
Compliant
Observations
NO
12 Food received at proper temperature.
Compliant
Observations
IN
13 Food in good condition, safe, & unadulterated.
Compliant
Observations
NA
14 Required records available: shellstock tags, parasite destruction.
Compliant
Observations
Protection from Contamination (0 points)
OUT
15 Food separated & protected.
COS
Observations
IN
16 Food-contact surfaces: cleaned & sanitized.
Compliant
Observations
IN
17 Proper disposition of returned, previously served, reconditioned, & unsafe food.
Compliant
Observations
TCS Food Time/Temperature
NO
18 Proper cooking time & temperatures.
Compliant
Observations
NO
19 Proper reheating procedures for hot holding.
Compliant
Observations
NO
20 Proper cooling time & temperatures.
Compliant
Observations
IN
21 Proper hot holding temperatures.
Compliant
Observations
OUT
22 Proper cold holding temperatures.
COS
Observations
NO
23 Proper date marking & disposition.
Compliant
Observations
NA
24 Time as a public health control: procedures & record.
Compliant
Observations
Consumer Advisory
NA
25 Consumer advisory provided for raw or undercooked foods.
Compliant
Observations
Highly Susceptible Populations
NA
26 Pasteurized foods used, prohibited foods not offered.
Compliant
Observations
Chemical
NA
27 Food additives: approved & properly used.
Compliant
Observations
IN
28 Toxic substances properly identified, stored & used.
Compliant
Observations
Conformance with Approved Procedures
NA
29 Compliance with variance, specialized process, & HACCP plan.
Compliant
Observations
Utensils, Equipment, and Vending (0 points)
OUT
47 Food & non-food contact surfaces cleanable, properly designed, constructed & used.
Violation
Observations
OUT
49 Non-food contact surfaces clean.
Violation
Observations
Clean Air Act Compliance
IN
99 Clean Air Act Compliance
Compliant
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