Antojitos El Sabor Latino Americano, 2145 Sutro St, Reno, NV - inspection findings and violations
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Inspection findings | Inspection date | Type | Score |
|---|
- [2] Accurate thermometers; chemical test kits provided; gauge cock (1/4" IPS Valve)
No test strips available to check sanitzer concentration. Provide test strips to verify that chlorine sanitizer maintains 50 - 100 ppm.
- General Comments that relate to this Inspection
Notes:Restrooms and handsinks properly stocked.Discussed importance of handwashing;Discussed no bare hand contact with ready to eat foodsDiscussed employee health. Ensure employees ill with gastrointestinal symptoms (vomiting and/or diarrhea) or sore throat with fever are excluded for at least 48 hours after symptoms stop.Tameles at 186 fCorn 200 fNo cooling occurs. All food is cooked for the same dayAll coolers at 40 f or below-cut melon at 36 fDiscussed wash; rinse; sanitize procedures - goodFacility very clean and well kept
|
12/1/2015 | Routine Inspection 1st | 98 |
- [2] Food protected during storage; preparation; display; service; transportation
Food product stored on floor. Store all food product at least 6 inches off floor to prevent potential cross contamination.
- [3] CFPM or person in charge present; certificates posted as required
Rodolfo has taken a Serv Safe class; but is not registered with Washoe County as a CFPM. Take certificate down to Washoe County and register as a CFPM. 60 days to register with Washoe County as a CFPM (1/5/2015).
- General Comments that relate to this Inspection
Notes-Hand sink properly stocked and used.-Three compartment sink ok.-Test stripes available.-Reach-In 34F.-Reach-In 38F.-Freezer -10F.-Hot holding -Corn on the cob 178F.-Corn soup 175F.-Cheese tamale 172F.-Cold holding-Cooked shrimp ceviche 39F.-All lights properly shielded.-Bathroom properly stocked.
|
11/4/2014 | Routine Inspection 1st | 95 |
- General Comments that relate to this Inspection
The items noted on the inspection of 6/4/2014 have been corrected.Ok to issue permit to operate.Clean and sanitize all work surfaces; food contact surfaces of equipment and utensils prior to start of food prep.Risk category 2 assigned; must have minimom of one Certified Food Protection Manager on staff full time who has completed an approved certification course by 8/5/2014.No food items that require cooking in equipment that requires a vent hood to be done. Cooking of tamales made from masa from el Rosal Factory with no meats or cooked vegetables will be made with the following ingredients: cheese and uncooked or canned sliced chiles and tomatoes; and will be cooked in steam table; internal cooking temperature required at 140 F minimum and steam table can hold temperature up to 200 F. Corn on the cob will be cooked and held in steam table. No cooling and reheating to take place; Any left over hot foods will be discarded.Plans to open on 6/5/2014.
|
6/5/2014 | Opening Inspection | 100 |
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