Antojitos Y Cafeteria La Guerita, 2275 G St, Sparks, NV - inspection findings and violations

Business Info

Name: ANTOJITOS Y CAFETERIA LA GUERITA
Address: 2275 G St, Sparks, NV
Total inspections: 6
Last inspection: 10/22/2015

Score
100

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Inspection findings	Inspection date	Type	Score
General Comments that relate to this Inspection Handsink clean and stockedBathroom clean and stockedFood storage goodAll cold holding units <=41FFood in freezer is frozen solidSanitizer bucket 100 ppm Cl3 compartment sink 200-300 ppm QuatWater container with ice cream scoop is clean and changed on a routine basisAll expiration dates on food is currentsliced watermelon 38Fpeeled cucumber 40FReviewed no bare hand contact with ready to eat food regulationsFacility has not had employee(s) take and fail one of the recognized CFPM exams in the past year. No other CFPMs for this facility.	10/22/2015	Routine Inspection 1st	100
General Comments that relate to this Inspection All violations from the last inspection have been correctedHandsink is unobstructed and is stocked/cleanAll fridges <=40FFreezer <=0FBathrooms clean and stockedReviewed glove use and handwashing with staff Ice cream scoop storage good; in clean ice water which is changed on a routine basis Thermometers in all cold holding unitsUtensil storage good Sanitizer bucket 50-100 ppm Cl3 compartment sink 200-300 ppm QuatDue to the number of high risk violations; this facility will receive another inspection within 6 months	10/29/2014	Routine Reinspection 1st	100
[5] Potentially hazardous food meets temperature requirements during storage; preparation; display; service; transportation Watermelon was at 55F; all items in the make-up table were 55F. All food items in this unit should to be discarded due to temperature abuse. Corrected on site. Observed top lid being left open even when there were no customers. Highly recommend keeping lid closed to prevent failure of the compressor and to maintain an ambient temperature of <=40F.F. [4] Facilities to maintain product temperature [2] Handling of food; ice; minimized Observed ice scoop stored in the ice in the back reach-in freezer with handle in the ice. Inappropriate scoop used for food service. Use an approved; food grade scoop with a handle to minimize hand contact with food product. [1] Thermometers provided and conspicuous Make-up table did not have a thermometer. 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. [3] CFPM or person in charge present; certificates posted as required There is a complete lack of managerial oversight at this facility. Need to properly train staff about food safety; cold holding temperatures and it is highly recommended CFPM be onsite when training new staff. It is also highly recommended CFPM develop SOP regarding cleaning/sanitizing. Highly recommend developing opening and closing checklist for cold holding units; sanitizer buckets; paper towels and cleaning of surfaces. [2] Food (ice) contact surfaces: designed; constructed; maintained; installed; located [2] Food contact surfaces of equipment and utensils clean; free of abrasives; detergents Observed the remote control for the TV and a personal drink without a lid on the make-up table next to the cutting board. Removal all non-food contact utensils from the make-up table; need to clean and sanitize make-up table to prevent cross contamination. Corrected on site.Ice scoop is stored in a metal container with ice water. Water was turbid. Either need to change water more often; clean scoop after every use; or use a dipper well. Corrected on site. [1] Single service: articles; storage; dispensing; used Observed single service utensils stored incorrectly. Store a utensils so the handles are all facing the same direction to prevent contamination. Corrected on site. [1] Wiping clothes: clean; use restricted The sanitizer solution in the bucket was dirty and observed moist cloths in the facility not stored in a sanitizer solution. Solution was >200 ppm Cl. Recommend maintaining between 50-100 ppm Cl and replacing the solution throughout the day. Corrected on site. [4] Number; convenient; accessible; designed; installed Observed handsink blocked by a table. All hand washing sinks must remain unobstructed and accessible during operation to ensure proper hand washing. Corrected on site. [2] Toilet rooms: self closing doors; fixtures maintained; clean; hand soap/drying devices provided; proper waste receptacle Neither of the restrooms has paper towels. Keep hand sinks stocked with soap and paper towels at all times to ensure proper hand washing. General Comments that relate to this Inspection Test strips were available to staff; but they were unable to locate them; further suggesting a lack of managerial oversight and training for staff.3 compartment sink 200 ppm QuatCorn was 170; corn is boiled; hot held at >=140F and then discarded at the end of the day.All other food storage good	10/16/2014	Routine Inspection 1st	77
General Comments that relate to this Inspection The risk level will be changed from 2 to 3 and the facility type will be changed from snack bar to deli because they want to make and sell sandwiches. Facility is also going to serve hot chocolate and tamales from a local restaurant; Need to clear this with City of Sparks Environmental Control and City Fire prior to starting operations. Facility can serve commercially packaged beans and nacho cheese; but no cooling and reheating is allowed due to limited equipment. Residential fridges are not permitted as cold holding units. All other violations from the last inspection have been corrected.3 compartment sink is equipped with sanitizer and test strips.	12/6/2013	Routine Reinspection 1st	100
[2] Food protected during storage; preparation; display; service; transportation Observed food; produce and ice cream not covered in storage. Need to protect food to prevent cross contamination. Ensure all personal food is separated and labeled to prevent contamination. [4] Sanitization rinse; clean; temperature concentration; exposure time; equipment; utensils sanitized Sanitizer in 3 compartment sin was 100-200 ppm Quat. Staff did not know how to properly make sanitizer solution. Facility is required to sanitize all food serving utensils and surfaces; facility made a 200-300 ppm Quat solution during the inspection. Corrected on site. [2] Food (ice) contact surfaces: designed; constructed; maintained; installed; located Wood block used for opening coconuts must be sealed and smooth to ensure proper sanitization and prevent proper cleaning. [2] Accurate thermometers; chemical test kits provided; gauge cock (1/4" IPS Valve) Facility does not have test strips for sanitizer. Need test strips to ensure proper sanitization. General Comments that relate to this Inspection Handsink clean and stocked All fridge <=41FFreezer <=0F	11/13/2013	Routine Inspection 1st	90
General Comments that relate to this Inspection Ok to open; operate & issue permit*Need to install a splash guard on the right side of the utility sink to prevent contamination of other sinks and wallsHandsink is leaking from water connections; need to replace or repairAll cold holding units are <=41FFreezer <0F; need a thermometer for this unitFacility is going to use Quat sanitizer; need to have test strips to properly measure sanitizer concentration. Operator also said they are using the Quat for sanitizer buckets; ensure rags remain submerged in the sanitizer liquid Facility has a handsink; utility sink; prep sink and 3 compartment sink.Need to plumb the prep sink and the 3 compartment sink individuallyPrior to operating; ensure all surfaces are cleaned and sanitizer. Ensure all bathrooms and handsinks a stocked with liquid soap and hand towels.Facility is currently doing smoothies; cut fruit cocktails; ice cream and are puchasing other deserts from local stores. All food from approved sources.	8/19/2013	Opening Inspection	100

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