- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
Shelves under the smoothie station and hot holding area are worn and dirty. Need to clean and reseal/paint shelves to surfaces are smooth sealed and easily cleanable.Observed a small; mobile table next to the fryer that is caked with grease. Need to either deep clean/degrease this table or discard to prevent vermin attraction.
- [1] Walls; ceilings: attached equipment constructed; good repair; clean surfaces; dustless cleaning methods
Wall next to the 2 compartment prep sink across from the meat slicer is worn and there a holes in the wall. Need to repair and seal to prevent vermin access and to make the surface smooth; sealed and easily cleanable.
- [1] Premises free of litter; unnecessary articles; equipment/personal articles properly stored; authorized personnel
Observed unlabeled personal items in the walk-in fridge; and personal items stored on the meat slicer. Corrected on site. Store all personal items away from food; food preparation areas; and food contact surfaces; including dishware.
- General Comments that relate to this Inspection
Handsink clean and stockedBathroom clean and stockedDishwasher 50 ppm ClAll fridges <=41FFood storage goodWalk-in fridge:Carnitas 37Fchicken in red sauce 38F; 37Fshopped beef 85F @ 13:30; 72F @ 14:20refried beans 72F @ 13:30 contact said both items have been cooling for the last hour. 48F @ 14:20Hot holding: all food items on steam tabled were 155-181FCold holding: pico de gallo 40Fsalsa 40FGuacamole was 41FUtensil storage good Reviewed no bare hand contact with ready to eat food requirement; especially for the the front assembly staff who are handling the ready to eat burritos Ice machince clean/scoop storage goodReviewed 48 hr exclusion with contact for GI illness If you would like to receive information about current Food Safety topic and new; please sign up for the Washoe County Health District; Food Safety Listserve at the website listed below. https://www.washoecounty.us/county_news_subscriptions.phpSelect the “Food Safety†topic list
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3/24/2016 | Routine Inspection 1st | 96 |
- General Comments that relate to this Inspection
No violations noted at the time of inspection.OBSERVATIONS:All food product and refrigeration temperatures observed were at or near that which is required by regulation (hot held items in the stream table = beef 161F; chicken 158F; ground beef 176F; refried beans 146F; carnitas 156F; salsa 46F. Refrigeration = walk-in 38F; reach-in freezer -10F).Sanitizing dish machine tested @ 100ppm chlorine residual with test strips available. (50-100ppm required).Ensure that all chemicals are clearly labeled to prevent misuse (e.g. the pump soap under the pre-rinse sink - corrected on-site).NOTE: The 2-compartment pot wash and pre-rinse sink is currently plumed into the same drain line as the dish machine. In the event the use of this sink ever changes; the sink and dish machine will need to be drained individually to the floor sink. Because of the way the sink is currently plumbed; it may not be used for any other purpose than dish/pot washing.All hand washing stations were operational and stocked with soap and paper towels.Went over initial cooking; cooling and re-heating procedures with the operator. No deficiencies were observed in the current process.
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1/15/2015 | Routine Inspection 1st | 100 |
- [1] Wiping clothes: clean; use restricted
Operator storing wiping clothes on the counter top. When not in use; wiping cloths must be stored in sanitizing solution. Institute a policy where a sanitizing solution bucket is maintained at the front counter. Corrected on-site.
- General Comments that relate to this Inspection
Routine inspection performed in conjunction with complaint CM14000066.OBSERVATIONS:- The pre-rinse spray arm was hanging below the flood level rim of th sink. Ensure that the spring is correctly installed and fastened to keep the arm out of the sink to prevent any potential for back flow. Corrected on-site.- One unlabeled chemical spray bottle hanging above mop sink (oven degreaser). Ensure that all chemical bottles are labeled to prevent misuse. Corrected on-site.- Innaccurate thermometer on the outside of the 2-door reach-in freezer. Either install a working calibrated NSF thermometer inside the freezer or repair/calibrate the external thermometer. Corrected on-site.- The floor at the front service line has large seams and is starting to peel at the seams. Repair.- All food product and refrigeration was at or near temperature required by regulation (steak 140F; carnitas 160F; pulled pork 147F; black beans 165F; refried beans 165F; Rice 147F; chicken 165F; chili colorado 140F; chili verdi 140F; ground beef 144F; salsa 43F; reach-in freezer product hard frozen; walk-in cooler 35F ambient).- All sanitizing waters were at concentrations required by regulation (dish machine = 50ppm chlorine; sanitizing wipe down solution = 100ppm chlorine).
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2/3/2014 | Routine Inspection 1st | 99 |
- General Comments that relate to this Inspection
No violations noted at time of inspectionGeneral Notes:-hand sink stocked-discussed future WCHD requirement of no bare hand contact with ready-to-eat foods-walk-in at 34F -cooled rice; beans; chicken 38F-39F -raw beef 35F-discussed cooling procedures with no problems noted-raw product stored separate from ready-to-eat foods - no cross-contamination issues noted-hot holding: -chicken; beef; pork; beans; rice 144F to 160F-cold holding line: cheese 40F-freezer at 5F-food and single service items stored 6" above ground-handled scoops provided for bulk beans; rice; etc-ice machine clean; scoop stored properly-dishwasher checked at 50 ppm chlorine *ensure dish machine sanitizer concentration is checked on a daily basis-chemical test kits available-restrooms stocked and clean-discussed employee health policies. Ensure employees ill with gastrointestinal symptoms are excluded for the duration of the illness and 48 hours after symptoms stop.
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9/11/2013 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
Notes:Walk in cooler @ 40 f. Chicken 37 f; Chile Relleno 38 f. Pork 38 f. All food products stored properly and in food grade containers. All dates current on all food products. Freezer @ 0 f. All food product frozen.Steam Tables: Chicken @ 170 f; Beef 168 f; Rice 167 f; Beans 164 f.Cold table: Salsa 38 f; Sour cream 38 f. All serving utensil stored properly.Dry storage - all food stored properly and have current dates.Food bins clean and labeled properly - scoops stored handle up. Ice machine clean and scoop stored properly (Handle up).Soda Area/ utensil area clean and well maintained.Hood/ oven area clean and well maintained.Inside fryer clean and floor underneath clean.Meat slicer; microwave; knives and storage clean.Handsink stocked properly and accessible.Prep; 3 compartment sink operational and no leaks observed. Sprayer in good condition.Dishwasher @ 50 ppm Chlorine.Handles for equipment very clean.Floors; walls; counters; and floor sinks very clean.**Customer area clean and well maintained. *Observed proper handwashing and food prep onsite.
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6/27/2012 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
The following was oberved during the inspection:Walk in cooler @ 38 f. Beef 37 f; Chicken 37 f; Tamales 37 f; Chile Relleno 37 f; Pork 40 f. All food properly stored in walk in cooler. All dates current on food products.Freezer @ 0 f. All food products frozen.Dry storage - All food products stored properly. Food bins clean and labeled. Steam tables: Shredded chicken 155 f; Beef 156 f; Beans 158 f; Rice 160 f.Cold holding: Salsa 40 f; Cheese 40 f.All utensils; cookware; meat slicer very clean.Ice machine clean and scoop stored properly.Prep area clean.Counters and floors clean.DIshwasher @ 50 ppm.Handsink stocked properly w/ soap and p-towels.Customer area well maintained and clean.**Observed proper food prep and handwashing onsite.
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8/15/2011 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
The following was observed during the time of inspection:**Handsink stocked properly w/ soap and p-towels and accessible.**Walk in 34 f. Pork 33 f; Tamales 36 f; Chicken 34 f. All food product stored properly and shelving very clean.Freezer 0 f. All food products frozen. All food products stored in food grade containers.Cold holding: cheese 39 f; Lettuce 39 f. Hot holding: Chicken 160 f; Beef 164 f; Beans 155 f. Ice machine clean and scoop stored in clean food grade container.Dry storage clean and all food products have current dates and stored properly. Microwaves; handles; floors; walls; shelving; dining tables; and counters very clean Meat slicer prep area clean.Hood/ grill/ fryer area very clean.Dishwasher 50ppm chlorine.Utensil; plates; cookware clean and stored properly.All chemicals stored properly in secure location away from food products.**Observed proper handwashing while onsite for inspection**
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9/24/2010 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
The following was observed during the inspection:Prep/Serving line:Hot holding: Beef 162 f; Chicken 164 f.Colding holding: Cheese 37 f; Pico de Gallo 37 f. All serving spoons stored properly handle up.Microwave; floor; handles; and counters clean.Walk in @ 36 f; Cooked Chix 35 f; All food properly stored. All food dated and have current fresh dates.Shrimp thawing under running water @ 43 f.Freezer 0 f; All food frozen.Dry storage clean and organized.Handsink stocked properly and accessible.Dishwasher 50ppm.Knife storage; cookware; and utensils clean and stored properly.Observed proper handwashing and proper food prep while onsite for inspection.
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11/17/2009 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
**No violations observed during the inspectionHand sink stockedDishwasher @ 100ppmFacility cleanReefer @ 39FRaw stored separately from ready to eat - and in proper orderSteam table - ok--chx - 170F--rice - 165FCooled beef - 35F
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11/17/2008 | Routine Inspection 1st | 100 |
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