- [1] Installed; maintained
Observed floor drain in the back dish area with standing water. Other drains in the same line appear to be fine.Ensure that all floor sinks/drains are capable of draining to prevent backflow of grey water.Operator will have 7 days to repair the drain lines.
- General Comments that relate to this Inspection
Cold holding temperatures are 40F and below:- Pico de gallo 37F- Shrimp 34F- Cooked pork 39F- Raw Chicken 40FHot holding temperatures 140F and above:- Chicken 160F- Pinto Beans 162F- Rice 175FFinal cook temperature on shrimp burrito: 145FHandsink stocked with soap; paper towel and hot/cold running water.Observed proper employee handwashing. No bare hand contact with food.Walk-in temperature 34F.- Fish 40F- Beans 39FAll food product properly stored 6" above the ground and labelled with production and use by dates.Cooling of black beans observed. Operator uses an ice bath and stirs product to achieve temperature below 70F in 2 hours or less and below 40F in an additional 4 hours. Operator states it takes approximately 2-2 1/2 hours to cool beans below 40F before placing in the walk-in cooler.Sanitation in three-compartment sink measured at 200ppm (quat). Test strips available. Sanitizer bucket measured at 200 ppm (quat).All chemicals properly stored and labelled.Discussed with Operator:- Pest Control (No evidence of vermin observed).- No increase in employee illness.- Discussed new regulations
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3/4/2015 | Routine Inspection 1st | 99 |
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
Facility shall seal/repair vent cover next to hot-water heater; open hole in wall.Facility shall seal bare wood surface in food preparation area next to single service articles; all areas must be smooth and easily cleanable.
- General Comments that relate to this Inspection
The following was observed at the time of inspection:Hot-holding checked good; rice at 179F; beans at 178F; chicken grilling at 176F; steak holding at 168F.Cold-holding checked good; cheese at 38F; avacado mix at 37F; tomatoes at 42F; raw chicken at 41F.Refrigeration units checked within regulation; walk-in checked at approximately 35F.Cooling practices checked good; cooked and cooled beans at 38F.Three-compartment sanitization checked at 200-400ppm quatinary ammonia; sanitizer buckets available at 200-400ppm quatinary ammonia.Handsinks checked stocked and functional; observed glove use with food preparation.Reviewed employee illness protocols; all procedures ok.Restrooms stocked and clean.
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10/9/2014 | Routine Inspection 1st | 99 |
- General Comments that relate to this Inspection
Routine Reinspection:Violation (floor repairs) corrected from 09/24/2013; inspection. All food preparation area floors are new (smooth and easily cleanable).
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11/8/2013 | Routine Reinspection 1st | 100 |
- [2] Food (ice) contact surfaces: designed; constructed; maintained; installed; located
Observed cutting boards on front line with substantial wear; replace rubber cutting boards to ensure a smooth and easily cleanable surface.
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
Observed detached/damaged steel next to pre-wash station sink; repair; clean; and remove mold.
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
Floors throughout food preparation area observed damaged; substantial water collection under rubber floor coating creating a strong odor. The floor is no longer smooth and cleanable; in addition; the water collection is creating a media for microorganisms. Repair floor within 30 days****Base coving in front of walk-in refrigeration observed damaged; repair surface.
- General Comments that relate to this Inspection
The following was observed at the time of inspection:Hot-holding/cooking temperatures checked good; chicken holding at 166F; beans holding at 154F; chicken cooking at 172F; rice holding at 157F.Cold-holding checked good; tomatoes at 44F; avacado at 43F; cheese at 42F; raw chicken at 41F; raw beef at 42F.Sanitizer at three-compartment sink checked at approximately 200ppm; buckets available at all stations at approximately 200-400ppm.Handsink checked stocked and functional; observed handwashing and glove use with food preparation.All refrigeration systems checked within regulation; walk-in ambient temperature at approximately 34F.
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9/24/2013 | Routine Inspection 1st | 96 |
- General Comments that relate to this Inspection
No violations noted.Notes:Restrooms and handsinks properly stocked. Discussed importance of handwashing. Observed employee handwashing - goodDiscussed employee health. Ensure employees ill with gastrointestinal symptoms (vomiting and/or diarrhea) are excluded for at least 48 hours after symptoms stop.Walk-in cooler at 36 f-beans 38 - 40 f-steak 40 fReach in cooler at 30 f-cheese 38 fTemps in refer drawers under cook line good-chicken 34 f-beef 38 fHot holding temps good-chicken 140 f -161 f-steak 170 f-rice 178 fTemps taken and recorded 3 times daily. Found employees to be knowledgeable of proper cooking and holding temps.Discussed cooling procedures. Only item that is cooled is beans. Beans are cooled in an ice bath and then portioned into shallow stainless steel pans and placed in walk-in cooler. Per employee; it takes 2 hours to get down to 40 f.Observed good food storageSanitizer buckets at 200 ppm quatThree compartment sink at 200 ppm quatTest strips available.Facility clean and well keptRecommend having extra ladles/tongs for salsa bar and that these utensils are changed out frequently throughout the day. Discussed monitoring salsa bar to prevent contamination from the public.Adan has completed an approved CFPM course; but needs to obtain WCHD Certification. Apply for WCHD Certification by 12/18/12.
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12/11/2012 | Routine Inspection 1st | 100 |
- [1] Original container; properly labeled
Observed containers of oil; sugar; salt; etc unlabeled. Enusre all hard to identify products not in original containers are labeled to prevent misuse. Corrected on site.
- General Comments that relate to this Inspection
Notes:Handsinks and restrooms properly stocked. Discussed importance of handwashing. Handwashing observed - good.Discussed employee health. Ensure employees ill with gastrointestinal symptoms (vomiting; diarrhea; jaundice) are excluded for at least 48 hours after symptoms stop.Walk-in cooler at 37 f-chicken 39 F- 41 fReach in make-up unit on cook line at 40 f-cheese at 45 f - after lunch rush. Continue to monitor food temps to ensure product maintains 40 f or below. Recommend smaller batches to ensure rapid turnover of food and to help maintain proper temps.Beef steak under grill at 39 fHot holding temps good-cooked beef 165 f-chicken 142 f-rice 185 f-beans 157 fDiscussed cooling procedures. Facility utilizes shallow pans/ice bath - good.Sanitizer buckets at 200 ppm quat. Sanitizer in three comp sink at 200 ppm quat.Food storage good - raw food stored below ready to eat foods
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3/9/2011 | Routine Inspection 1st | 99 |
- General Comments that relate to this Inspection
Reinspection from 1/29/2010Ok to issue final Washoe County Health PermitFacility has installed a new hot-water system; Rinnai hot-water system has been replaced with a conventional hot-water heater system.Correction complete.....
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2/4/2010 | Opening Reinspection 2nd | 100 |
- General Comments that relate to this Inspection
Opening Reinspection:Facility has not correted the item listed on the opening inspection dated 1/26/2010.Rinnai instant hot-water system is not sending adequate hot-water to all outlets. Observed back handsink with luke warm water. All handsinks must recieve adequate hot-water for proper hand washing. The system is either malfunctioning or too small for a full-service restaurant operation.Front handsink is adequate; however; the back handsink is a very important area to have adequate hot-water at the handsink. Hand washing is one of the most important mechanisms in preventing foodborne illness.FACILITY MUST REPAIR.....
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1/29/2010 | Opening Reinspection 1st | 100 |
- General Comments that relate to this Inspection
Ok to issue Washoe County Health Permit with the following condition:Facility must check back handsink hot-water temperature. Rinnnai instant hot-water system is slow to supply hot-water to back handsink. Employees are required to wash with warm water and soap for at least (20) seconds. The response time for this handsink to get hot-water is too slow.Facility will be assigned a (risk category 4) full service restaurant operation. Facility has two assigned Certified Food Protection Managers.All refrigeration checked within acceptable ranges; walk-in refrigeration holding at approximately 37 degrees ambient temperature.All hot-holding equipment and steam tables checked ok.
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1/26/2010 | Opening Inspection | 100 |
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