- [1] In-use food; ice dispensing utensils properly stored
090) Store ice/food scoops within separate clean container or in product with handle up to minimize hand contact with product.
- General Comments that relate to this Inspection
In-use scoop handle touching product (candy sprinkles) - Mgr. replaced with clean scoopHandsinks were fully stockedFood servers observed washing hands and then wearing glovesReach-in Frzr@3FReach-in Refrig.'s were all <40FAll containers were marked and cleanEmp. restroom clean and stocked3-comp sink uded for utensils - tested - 100 ppm Cl
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6/11/2015 | Routine Inspection 1st | 99 |
- General Comments that relate to this Inspection
-all previous violations from 5/5/2014 have beencorrected--make-up table @ 37 F. below; canteloupe @ 42 F. on top-whole canteloup in second makke-up table @ 33 F.--drink with canteloupe @ 31 F.--handsink splash guard has been ionstalled--freezer in back has been defrosted-
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5/7/2014 | Routine Reinspection 1st | 100 |
- [5] Potentially hazardous food meets temperature requirements during storage; preparation; display; service; transportation
030) Potentially hazardous food found out of temperature. Ensure all cold foods maintain 40 degrees F or less and hot foods maintain 140 degrees F or more to prevent bacteria growth.Canteloupe in several refrigeration units @ 52 F--55 F. Creme in ice water bath @ 54 F.
- [4] Facilities to maintain product temperature
040) Cold holding unit not maintaining proper temperature. Repair unit to maintain 40 degrees F or below to prevent bacteria growth.Mak-up table @ 46 F. below--canteoloupe on top @ 54 F.
- [2] Food protected during storage; preparation; display; service; transportation
Splash-guard needed on hand sink to protect nearby foods-or move foods to a different location.Mexican brown sugar for drinks stored uncovered on shelf in equipment storage area. Must be protected.
- [1] Thermometers provided and conspicuous
080) Thermometer missing in cold holding unit. Ensure all refrigeration and freezer units are stocked with a conspicuously placed thermometer in order to monitor unit temperature.
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
- General Comments that relate to this Inspection
-no other violations noted--storage refrigerators other than unit cited @ 42 F.; 36 F. and 36 F.--hand sinks stocked with soap & paper towels--proper hand washing prior to apcplying gloves-good personal hygiene--bleach sanitizer in rag bucket @ 100 ppm-Corrections needed: 1.)chill cantelope preior 1to preparation2.) leave cantelope uncovered in uni2t-3.) drink with cantelope must be refrigerated or held on ice-4.) install splash guard or move open containers of syrup; cream-5.) do not use hand sink for dumping6.) drink with canteloupe must be refrigerated
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5/5/2014 | Routine Inspection 1st | 88 |
- General Comments that relate to this Inspection
All previous violations from 6/10/2013 have been corrected--all fresh melon; pico de gallo w/ tomatoes; and melon products made onsite such as gazpacho; drinks; etc. @ 32 F--38 F. Makeup table on setrvice line @ 38 F. ambient on bottom. Pico de gallo @ 41 F.; melon on top @ 50 F.--systm now in place--top unit is stocked often with only small amounts of product to meet time-tmeprature controls within 4 hr limit-all food products are stored off floor--facility including equipment is clean--CFPM certificate is posted along with Health Dept permit--owner purchased all stainless steel storage unts to keep fruits cold during storage--facility now demonstrates excellent managerial control--Focus: maintain high standards with cold temperatures and clean facility; continue to practice good hand-washing and use of gloves
- SECTION XVII: ABATEMENT DATE
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6/13/2013 | Routine Reinspection 1st | 100 |
- [5] Potentially hazardous food meets temperature requirements during storage; preparation; display; service; transportation
030) Potentially hazardous food found out of temperature. Ensure all cold foods maintain 40 degrees F or less and hot foods maintain 140 degrees F or more to prevent bacteria growth.Cut up melon for cocktail @ 60--64 F. Melon in gazpacho and fruit drink @ 58--63 F. Tomatoe innpico de gallo @ 56 F. These foods had been prepared in last two hours so were not discarded. Units available are not adequate to cool down these foods within 4 hour time frame.Also foods in ice such as pico de gallo must have water added and surrounded with ice-water. This was corrected immediately and pico came down to 45 F. within 30 minutes.Recommend pre-chilling fruits before preparation; use metql for storage rather than plastic; do not cover with plastic wrap prior to service.
- [4] Facilities to maintain product temperature
040) Cold holding unit not maintaining proper temperature. Repair unit to maintain 40 degrees F or below to prevent bacteria growth.Refrigator with canteloupe @ 48 F.
- [2] Food protected during storage; preparation; display; service; transportation
050) Food product stored on floor. Store all food product at least 6 inches off floor to prevent potential cross contamination.Drink stored in non-food grade bucket. Discarded prduct voluntarily.Open container of candy topping unprotected near customer el-serve line.
- [1] Non-food contact surfaces of equipment and utensils clean
- General Comments that relate to this Inspection
-CFPM must post ceertificate by reinspection to avoid 3 point deductuion.-main problem is poor temperature control on fruits such as cut melon; tomatoes for pico de gallo. These foods must be kept cold at 41 F. for service and may nnot remain above this temperature for more then 4 hours. Any drink with melon must be kept cold. Both refrigeration units much be serviced to maintain proper temperatures.-make sure handles on self-serve plastic ware are facing out and up-clean door handles; equipment daily and by reinspection to avoide p[oint deduction-obtain a couple of additional thermometers that are easier to read-refrigerator with dairy is at 32 F.-rags in bucket @ 100 ppm chlorine-3 compartment sink @ 100 ppm chlorine-staff wearing gloves during food prep and washing hands properly-
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6/10/2013 | Routine Inspection 1st | 89 |
- [3] CFPM or person in charge present; certificates posted as required
Facility shall have at least one Certified Food Protection Manager within 30 days by 06/18/2012.
- [1] Wiping clothes: clean; use restricted
Facility shall maintain a sanitizer bucket at all times during food preparation; maintain solution at 50-100ppm chlorine or 200-400ppm quatinary ammonia.correction on-site
- [2] Toilet rooms: self closing doors; fixtures maintained; clean; hand soap/drying devices provided; proper waste receptacle
Observed back handsink without sanitary towels; facility must maintain soap and towels at all handsinks for effective handwashing.correction on-site
- General Comments that relate to this Inspection
The following was observed at the time of inspection:Reminder: Complete Certified Food Protection Manager requirement by 06/18/2012.Reviewed three-compartment sanitization; handwashing; and employee illness.Reach-in refrigeration unit with fruit checked at <40F.Keep all single service articles; food boxes; canned goods; etc. at least six inches off the floor.Post Health Permit; Business License; and Certified Food Protection Manager when class is complete.
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5/18/2012 | Routine Inspection 1st | 94 |
- General Comments that relate to this Inspection
Opening Reinspection:All construction corrections from 04/05/2012; complete. Facility is approved for operations as a (risk category 3 snackbar).Facility must have at least one Certified Food Protection Manager in place by 06/05/2012. List of instructors provided to Jacobo Ortega.
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4/6/2012 | Opening Reinspection 1st | 100 |
- General Comments that relate to this Inspection
Opening Inspection:The following items must be complete before operations start:Install sanitary towel dispensers and fill soap dispensers.Seal/cover all holes in FRP walls; all surfaces must be smooth and easily cleanable.Install base coving throughout back room (gaps and holes).Resurface/replace cutting board at make-up refrigeration unit.Complete door frame trim and ensure all surfaces are smooth and easily cleanable.Facility will be assigned a risk category 3 snackbar Health Permit; facility must have at least one Certified Food Protection Manager in place within 60 days. (list provided to Owner; Jacobo Ortega)Provide trim where FRP and tile meet (where food preparation will occur).Cover unistrut joints in back room.Seal/cover electrical gap covers.Attach three-compartment sink to wall and seal w/ silicone. Attach another piece of FRP 2.5 feet above 3 compartment sink to protect wall and also make surfaces sealed; easily clean; durable. Complete by 4/06/12.
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4/5/2012 | Opening Inspection | 100 |
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