Aldertos Fresh Mexican Restaurant, 2900 Clear Acre Ln, Reno, NV - inspection findings and violations
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Inspection findings | Inspection date | Type | Score |
|---|
- [5] Potentially hazardous food meets temperature requirements during storage; preparation; display; service; transportation
Operator warming backup pan of refried beans on the steam table - Observed 80F. Placed from the walk-in onto the steam table at approximately 8AM. Advised the operator that the beans must be initially reheated on the grill prior to placing on the steam table and hot holding at 135F or hotter. Corrected on-site. Re-fried beans = 180F
- [2] Food protected during storage; preparation; display; service; transportation
Raw in-shell eggs and marinated raw fish stored over RTE foods in the walk-in cooler. Always store raw animal products on the bottom to prevent cross contamination of foods which may not get cooked. Also; ensure storage of raw meat is in order of hazard; with the most hazardous meat (i.e. poultry) stored on the lowest shelf (cooked to the highest temperature). Corrected on-site.
- [1] Premises free of litter; unnecessary articles; equipment/personal articles properly stored; authorized personnel
Operator stroing paint cans with containers of food (bottled drinks). Reorganize the dry storage area so that any chemicals are stored in a separate area or below any food. Remove any items not necessary for the business.
- General Comments that relate to this Inspection
- CFPM (list all CFPMs in facility): Jose M. Puga; Barritone Schools (Serv Safe) - M140469; 1/11/2019. Advised operator to obtain a second (backup) CFPM in the event the current CFPM is not able to be at work. This category 3 listed facility is required to have at least one CFPM at the facility at all times during operation.- Facility has not had employee(s) take and fail one of the recognized CFPM exams in the past year.- Discussed bare hand contact requirements with operator (gloves required when handling ready to eat foods).OBSERVATIONS:- Other temperatures observed were at or near that required by regulation (cooked chicken 155F - steam table; fried rice 173F; 179F backup; refried beans primary 149F; beef 153F steam table; guacamole 47F; walk-in 36F ambient; 2-door freezer -8F).- Operator using quatenary ammonia based sanitizer for counter wipe down (spray) and 3-compartment sink. Test strips were available.- Ensure that all scoops; when stored in foods; are stored with the handles up or out of the food.- Ensure all white powders or other foods not easily identified by sight and not in their original containers are clearly labeled to prevent misuse (e.g. flour container).- Ensure all chemicals are clearly labeled to prevent misuse (e.g. one spray bottle in dry storage area).
|
9/28/2015 | Routine Inspection 1st | 94 |
- General Comments that relate to this Inspection
Notes-All products stored correctly.-Sneeze guard replaced.-CFPM registered with Washoe County.-Sink supplied with hot water.-All lights properly shielded.
|
4/4/2014 | Routine Reinspection 1st | 100 |
- [2] Food protected during storage; preparation; display; service; transportation
Raw eggs stored incorrectly. Store all raw foods below cooked and ready to eat foods to prevent potential cross contamination.Food product (carrots) stored on floor. Store all food product at least 6 inches off floor to prevent potential cross contamination.Sneeze guard plane missing from salsa bar. The owner states the part is on order and is awaiting installation.
- [3] CFPM or person in charge present; certificates posted as required
Jose has taken his ServeSafe class and has a certificate but has not registered with Washoe County as a CFPM.
- [2] Toilet rooms: self closing doors; fixtures maintained; clean; hand soap/drying devices provided; proper waste receptacle
Hot water booster for hand sink near front counter was unplugged. Ensure this sink always has hot and cold running water. The main sink in the kitchen where all employees wash their hands had hot water.
- [1] Lighting provided as required; fixtures shielded
Lights not shielded. Provide light shields or use shatterproof bulbs to prevent potential glass contamination of food.
- General Comments that relate to this Inspection
Notes: Handsink properly stocked and accessible. Ice machine clean and ice scoop properly stored. Three compartment sink clean and test strips on site. Dry storage clean and all food properly stored. Reach in freezer @ 10F. Walk in fridge @ 36F; reach in @ 38F. Cold holding good. Chicken @ 38F; sliced beef @ 39F; shrimp @ 40F. Hot holding good. Chicken @ 182F; Rice @ 189F; Beans @ 192F & 162F. Chemicals near prep sink should be stored below the rim level of the prep sink.
|
3/21/2014 | Routine Inspection 1st | 92 |
| No violation noted during this evaluation. | 4/25/2013 | Routine Inspection 1st | 100 |
- [2] Food protected during storage; preparation; display; service; transportation
Cutting board very dirty. Have cutting board resurfaced or replaced.
- [1] Lighting provided as required; fixtures shielded
Several lights not working. Have lights repaired or replaced.
- [5] Necessary toxic items properly stored; labeled; used
Storing chemicals over ready to eat food items. Move food items immediately.
- General Comments that relate to this Inspection
Notes-Hand sinks properly stocked and used.-Three compartment sink ok.-Test stripes available.-Ice machin ok.-Ice scoop properly stored.-Reach-In 36F.-All items stored at least 6" off the ground.-Walk-In 36F.-Cold holding-Chicken 40F.-Beef 36F.-Pork 38F.-Hot holding-Beef 188F.-Beans 184F.-Rice 182F.-Chicken 150F.-Freezer 0F.-
|
4/9/2013 | Routine Inspection 1st | 92 |
- General Comments that relate to this Inspection
Notes: Below noted at time of inspection:1) Rest celan and organized2) Hot holding rice 167; beans 172; pork 162 all degree F.3) Refer at 39 degree F all product properly stored and labelled.4) Went over cooling procedures5) Test strips and thermometers present6) Restroom/Trash/mop ok7) Dry storage good8) 3 comp sink no dishwasher9) Ice machine and soda area cleanOK to issue permit
|
1/5/2012 | Opening Inspection | 100 |
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