- [4] Facilities to maintain product temperature
Termperatures in walkin unit were 45-54F. Ambient temperature was 45F. Observed fish @ 54F and shrimp @ 48F. Corrected on stie; iced down. To ensure temperature for unit is able to maintain aa ambient temperature of 41F and below; check and document today; Sa.; & Sun. (25th-28th;) note temperature and document. Staff from WCHD will contact you on results on Monday 28th. Operator may have to reduce set point of unit based on temperature logs.
- [2] Accurate thermometers; chemical test kits provided; gauge cock (1/4" IPS Valve)
Thermometer in walkin refrigeration unit was 41F. Actual temp was 45F. Operator must ensure thermometers are properly calibrated and replace as needed.
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
Observed a broken gasket in reachin refrigeration unit. Replace gasket. Re-caulk around handsink in mens restroom. Reattache base coving in women's bathroom. Caulk around FRP board in reach-in freezer unit to walk-in refrigeration unit.
- [1] Walls; ceilings: attached equipment constructed; good repair; clean surfaces; dustless cleaning methods
Observed missing plate on fire sprinkler in front of walkin refirgeration unit. Replace platel. Patch hole in ceiling above pot. Cover or close openings in wall around water lines to ice machine in back kitchen area.
- General Comments that relate to this Inspection
The following items were noted during inspection: -Hot Hold temps on steam unit were between 158-185F. -Cold Hold temps for items on prep counter were 40-41-Reachin refrigeration unit was holding at 35F. Items inside were 40-41F. -Handsinks were properly stocked with soap and paper towels. -Restrooms were properly stocked. Chlorine sanitizer in 3 compartment sink was b/n 50-100ppm. -Fish tags were available for review. Ensure they are kept onsite for at least 90 days. Walkin freezer in back of dry storage unit organized and holding at less than zero degrees. Recommend keeping used wiping towels stored separately from clean pots and pans. There have been no employeees that have failed the new test to date.
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9/25/2015 | Routine Inspection 1st | 92 |
- General Comments that relate to this Inspection
NOTES:RE-INSPECTION FROM ROUTINE INSPECTION ON 9/22/14ALL PREVIOUS VIOLATIONS HAVE BEEN CORRECTED.WALK-IN AT PROPER TEMP 40F.HOT HOLDING GOOD 157F; NO LONGER HOT HOLDING ON GRILL.ALL FOOD PROPERLY STORED.THERMOMETERS AVAILABLE3-COMP SINK HANDLE REPAIRED.
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9/26/2014 | Routine Reinspection 1st | 100 |
- [5] Potentially hazardous food meets temperature requirements during storage; preparation; display; service; transportation
Observed cooked meat holding on grill; but not in direct contact. Temperatures ranged from 80-90F. To hot hold on grill; store metal pan in direct contact with grill to maintain temperature over 140F. Corrected on site.Observed product on steam table stored on plastic wrap; not in contact with metal pan. Temperatures ranged 110 - 121F. Product was reheated on grill; plastic wrap removed; and stored in contact with metal pan on steam table. Other items on steam table holding 162F or above. Observed walk in refrigerator product over 40F. Cooked chicken at 50F; cooked rice at 52F. Producted was cooked this morning and cooled to less than 40 per operator. No cooling logs kept. Had product placed shallow pans in ice water to bring temperature back down.
- [4] Facilities to maintain product temperature
Observed condenser in walk in frozen. Internal thermometer read 32F; ambient air temped at 52F. Repair walk in to maintain 40F or below at all times.Place food on ice until unit is repaired.
- [2] Food protected during storage; preparation; display; service; transportation
Observed raw eggs stored above ready to eat product in walk in and reach in refrigerator. Store product to prevent cross contamination.
- [1] Thermometers provided and conspicuous
Observed thermometers in walk in and reach in refrigerators not working. Replace thermometers.
- [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.
- [1] Installed; maintained
Observed hot water faucet in 3 compartment sink unable to turn off. Repair or replace faucet.
- General Comments that relate to this Inspection
Notes:-handsinks stocked -restrooms clean and stocked-facility is using ice wands or shallow pans with ice water baths for proper cooling. Discussed with operator keeping cooling and temperature logs. Left sample on site. Recommend keeping equipment temperature logs and cooling logs to ensure proper temperatures are maintained. -no pest control issues observed-Recommend cleaning of kitchen; observed food build up on front of 2 door reach in refrigeration unit; inside of reach in freezer; and on storage cabinet near hot holding table.
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9/22/2014 | Routine Inspection 1st | 86 |
- [2] Toilet rooms: self closing doors; fixtures maintained; clean; hand soap/drying devices provided; proper waste receptacle
NO PAPER TOWELS AT HANDSINK IN EMPLOYEE RESTROOM. MUST PROVIDE PAPER TOWELS AT ALL HANDSINK AT ALL TIMES FOR PROPER HAND DRYING. CORRECTED ON SITE.
- General Comments that relate to this Inspection
NOTES:KITCHEN HANDSINKS AVAILABLE AND PROPERLY STOCKED.ALL HOT AND COLD HOLDING TEMPS GOOD - ALL WITHIN REGULATION.PROPER FOOD STORAGE.USING ICE WATER BATHS AND STIRRING OF PRODUCT FOR COOLING BEANS AND RICE - NO PROBLEMS NOTED WITH COOLING PROCESS.3-COMP SINK GOOD AT 100PPM CHLORINE.SANITIZER BUCKETS GOOD AT 100PPM CHLORINE.TEST STRIPS AVAILABLE.NO PEST CONTROL ISSUES.NO EMPLOYEE HEALTH ISSUES.DISCUSSED NOT STORING ANY FOOD PRODUCTS IN TRASH BAGS; THE PLASTIC MAY BE TREATED WITH A PESTICIDE THAT CAN LEACH INTO FOOD. FACILITY RECEIVES BREAD FROM A LOCAL BAKERY AND IT IS GIVING TO THEM IN BLACK PLASTIC TRASH BAG. THEY WILL DISCUSS THIS WITH BAKERY.
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12/6/2013 | Routine Inspection 1st | 98 |
- [2] Food protected during storage; preparation; display; service; transportation
Observed temperatures of food products on make-up table at 43-44F; facility shall ensure all potentially hazardous foods are deep in ice to help prevent microbial growth. Store all raw shell eggs under refrigeration or deep in ice**** The steps above are important even if rotation of product high.
- [1] Installed; maintained
Facility shall repair drain line on ice machine; ensure the line is a straight pipe to the floor drain with proper air gap. (Discontinue the use of a long hose). The ice machine MUST be protected against possible backflow****
- [1] Walls; ceilings: attached equipment constructed; good repair; clean surfaces; dustless cleaning methods
Facility shall repair base coving throughout food preparation areas; attach base coving to wall and seal; if plastic base coving continues to separate from wall; use tile. Observed debris behind damaged base coving.
- General Comments that relate to this Inspection
The following was observed at the time of inspection:Hot-holding checked good; beef tongue at 157F; beans at 154F; pork at 163F; chicken at 169F.Cold-holding except note above ok; chorizo at 36F; raw beef at 42F; chili rellenos @ 38F; sour cream at 37F.Three-compartment sanitization checked at 50-100ppm chlorine; sanitizer bucket ok at 50-100ppm chlorine.Reviewed the importance of using gloves/utensils/tongs when handling ready-to-eat food products. Handwashing procedures checked good.Handsinks checked stocked and functional.All refrigeration temperatures checked good; walk-in unit holding at approximately 34F ambient temperature.
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11/2/2012 | Routine Inspection 1st | 96 |
- [2] Potentially hazardous food properly thawed
Observed fish being thawed at room temperature; ensure all products are thawed under cold running water; under refrigeration; or as part of the cooking process. Container of fish was not allowing complete access to handsink; keep all articles away from handsink to encourage frequent and effective handwashing.correction on-site
- [1] Installed; maintained
Facility shall repair leaking hot-water valve at food preparation sink in back of kitchen; if hot water valve part is not available a new faucet assembly is necessary. Facility is currently turning hot-water on and off below food preparation handsink; this practice is not practical during food preparation.
- General Comments that relate to this Inspection
The following was observed at the time of inspection:Hot-holding temperatures checked good; beef tongue at 159 degrees; chicken at 155 degrees; vegetable stock cooking at 165 degrees; beef steak at 169 degrees; and beans at 153 degrees.Cold-holding checked good; ham at 38 degrees; raw beef at 37 degrees; sour cream at 43 degrees; tomatoes at 42 degrees. Recommend keeping containers half full on food preparation line; in addition; maintain more ice around containers out on food preparation line to keep product at 40 or below.Handsinks checked stocked and functional; reviwed handwashing and employee illness policies.Three-compartment sanitization procedures checked good; third compartment checked at ~100ppm chlorine.Please post handwashing signs at all handwashing sinks; provided copies to Owner; Elda Juarez.***please post Washoe County Health Permit; Certified Food Protection Manager Certificate; and City of Reno Business License in public view***
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11/28/2011 | Routine Inspection 1st | 97 |
- General Comments that relate to this Inspection
Opening inspection:Walk in cooler @ 40 f. Clean - install thermometers inside.Freezer @ 0 f. install thermometer inside.Reach in cooler and stand up freezer (0 f) and refrigerators need to be 40 f install thermometers inside. Prep sink - ok . Contractor installing new gasket to stop leak. 3 compartment sink operational - no leaks. Handsinks ok - stock sinks before opening restaurant.Tortilla area - handsink ok - needs new gasket to stop leak. Install before opening to public.Floors clean and floors sink - ok. Will be risk category 4. Hood area - sealed. Stainless installed properly. Base coving - ok. Walls - ok. Floors - ok. (Tile- sealed).Bathrooms clean. Before opening to public stock restrooms w/ toilet paper; paper towels and soap.Soda fountain plumbed indirectly. Mop sink - ok. New floors sink installed - plans turned in to City of Reno - Plans ok. Floors sink ok. Floor sink raised due to existing plumbing.
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11/2/2011 | Opening Inspection | 100 |
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