- [1] Walls; ceilings: attached equipment constructed; good repair; clean surfaces; dustless cleaning methods
360) Wall in need of repair. Repair following area(s) to maintain a smooth; durable; and easily cleanable surface.Tile missing by walk in cooler. Replace tile and make surface smooth; sealed; durable; and easily cleanable.Tile base coving in back area by ice machine/ dry storage in need of repair. Top of base coving needs to be sealed so this prevents harborage of vermin/ hard to clean area. Correct by 9/11/15. Observed light fixture hanging from ceiling. Fixture will be to be installed to ceiling and holes sealed. Correct by 9/11/15.
- [1] Lighting provided as required; fixtures shielded
370) Adequate lighting not provided. Provide sufficient lighting to ensure food protection and proper cleaning.Observed lights not working in kitchen area - replace bulbs. Correct by 9/8/15.
- General Comments that relate to this Inspection
Notes:Handsink stocked and accessible. Bar guns and holder clean. Drain hose securely fastened for proper drainage.Ice bins & scoops clean. Scoops stored properly.Bar utensils; mixers; glasses; and drinkware clean and stored properly.Reach in coolers @ 40 f. All drink products have current dates. 3 compartment sink - Sani @ 200ppm. Bar area clean and well maintained. Bathrooms clean and stocked. Dish machine @ 50ppm.
- General Comments that relate to this Inspection
Notes:Walk in cooler @ 40 f. Chicken @ 36- 42 f; Beef 36-40 f; Chile Relleno @ 42 f. Beans 38 f; Tamales @ 38-42 f; Rice @ 40 f. All food products in shallow pans; labeled and dated properly. Walk in freezer @ 0 f. All products frozen. Cook line: Sliced tomatoes @ 39 f; Guacomole @ 40 f; Salsa @ 38 f. Hot holding: Shredded chicken @ 170 f; Beef @ 163 f; Chile @ 168 f; Rice @ 176; Beans @ 178. All serving utensils clean and stored properly.Cookware; Utensils; plates and glasses clean and stored in clean location.Cutting boards clean and in good condition. Handsinks stocked properly and accessible. Dish Machine @ 50ppm. Scullery sinks ok. No leaks. Sani @ 200ppm.Equipment clean and in good condition. Server area: Handsink stocked and accessible. Counter & Shelving clean. Ice bin clean and scoop clean and stored properly. Salsa on ice.**Discussed no bare hand contact to ready to eat food items with management - No issues.No employee has failed CFPM exam in last year. CFPM'S for facility all certificates posted.CFPM'S Bertha Miranda 1/29/16 - M110108 / Norberto Pacheco M110107 - 1/29/16
|
8/28/2015 | Routine Inspection 1st | 98 |
- [1] Walls; ceilings: attached equipment constructed; good repair; clean surfaces; dustless cleaning methods
360) Wall in need of repair. Repair following area(s) to maintain a smooth; durable; and easily cleanable surface.Rubber coving peeling off wall below dish machine area all the way down to the back door. Reinstall coving to make surface sealed and durable. Correct by 8/4/14.
- General Comments that relate to this Inspection
Notes:Handsink stocked and accessible. Bar guns and holder clean. Drain hose securely fastened for proper drainage.Ice bins & scoops clean. Scoops stored properly.Bar utensils; mixers; glasses; and drinkware clean and stored properly.Reach in coolers @ 40 f. All drink products have current dates. 3 compartment sink - Sani @ 200ppm. Bar area clean and well maintained. Bathrooms clean and stocked. Dish machine @ 50ppm.
- General Comments that relate to this Inspection
Notes:Walk in cooler @ 40 f. Chicken @ 37 - 41 f; Beef 36-40 f; Chile Relleno @ 40 f. Beans 38 f; Tamales @ 37-42 f; Rice @ 40 f. All food products in shallow pans; labeled and dated properly. Walk in freezer @ 0 f. All products frozen. Cook line: Sliced tomatoes @ 39 f; Guacomole @ 40 f; Salsa @ 38 f. Hot holding: Shredded chicken @ 170 f; Beef @ 163 f; Chile @ 168 f; Rice @ 176; Beans @ 178. All serving utensils clean and stored properly.Cookware; Utensils; plates and glasses clean and stored in clean location.Cutting boards clean and in good condition. Handsinks stocked properly and accessible. Dish Machine @ 50ppm. Scullery sinks ok. No leaks. Sani @ 200ppm.Equipment clean and in good condition. Server area: Handsink stocked and accessible. Counter & Shelving clean. Ice bin clean and scoop clean and stored properly. Salsa on ice.
|
7/29/2014 | Routine Inspection 1st | 99 |
- [1] Non-food contact surfaces of equipment and utensils clean
220) Non food contact surfaces of equipment dirty. All non food contact surfaces of equipment must be clean.-Observed ticket machine with food debirs and dust build.-Observed reach in cooler handles dirty with food debris. Clean behind handles to prevent cross contamination issues. Corrected onsite.
- General Comments that relate to this Inspection
Notes:Handsink stocked and accessible. Bar guns and holder clean. Drain hose securely fastened for proper drainage.Ice bins & scoops clean. Scoops stored properly.Bar utensils; mixers; glasses; and drinkware clean and stored properly.Reach in coolers @ 40 f. All drink products have current dates. 3 compartment sink - Sani @ 200ppm. Bar area clean and well maintained. Bathrooms clean and stocked. Dish machine @ 50ppm.
- General Comments that relate to this Inspection
Notes:Walk in cooler @ 40 f. Chicken @ 39 - 41 f; Beef 38-40 f; Chile Relleno @ 40 f. Beans 38 f; Tamales @ 37-42 f; Rice @ 40 f. All food products in shallow pans; labeled and dated properly. Walk in freezer @ 0 f. All products frozen. Cook line: Sliced tomatoes @ 39 f; Guacomole @ 40 f; Salsa @ 38 f. Hot holding: Shredded chicken @ 160 f; Beef @ 170 f; Chile @ 168 f; Rice @ 180; Beans @ 170. All serving utensils clean and stored properly.Cookware; Utensils; plates and glasses clean and stored in clean location.Cutting boards clean and in good condition. Handsinks stocked properly and accessible. Dish Machine @ 50ppm. Scullery sinks ok. No leaks. Sani @ 200ppm.Equipment clean and in good condition. Server area: Handsink stocked and accessible. Counter & Shelving clean. Ice bin clean and scoop clean and stored properly. Salsa on ice. All tortilla chips stored in clean location and containers.Customer area clean and well maintained. **Observed proper food prep onsite and handwashing. **Discussed with manager of properly cleaning phones; ticket machines; menus; point of sale areas; and bill holders on regular basis to prevent cross contamination issues. **Discussed with manager - all employees should be using cell phones outside of food prep or kitchen duties to prevent cross contamination issues. All personal items should be stored in personal location. When employees use cell or business phones all employees should wash hand after returning to kitchen duties.
|
9/12/2013 | Routine Inspection 1st | 99 |
- [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. Found 2 pans of shredded chicken cooked the previous day in walk-in at 50F-57F. Operator voluntarily discarded chicken. Discussed proper cooling procedures. Ensure potentially hazardous foods are cooled from 140F to 70F within 2 hours (using ice baths and regularly stirring product); Once the product reaches 70F; transfer the product to walk-in and ensure product cools uncovered from 70F to 40F within an additional 6 hours. Demonstrated process to properly calibrate thermometer and provided operator with cooking and cooling charts.Found pan of cooked rice in cambro unit at 125F-130F. Per operator; rice is used within 4 hours. If time is to be used as a control; ensure potentially hazardous food products are labeled (or a written log is kept) to verify that foods are not held out of temperature for more than 4 hours total.
- [5] Hands washed and cleaned; good hygienic practices
110) Observed employee begin food handling activities after taking out garbage without washing hands. All employees must wash hands with soap and water and dry hands with disposable paper towels. Employee was instructed to wash hands - corrected
- [4] Sanitization rinse; clean; temperature concentration; exposure time; equipment; utensils sanitized
140) Dishwasher not dispensing proper levels of sanitizer. Repair unit to dispense adequate amounts of sanitizer to ensure proper sanitization. Dishwasher operator not aware of procedure for checking dishwasher sanitizer level. Dishwasher sanitizer must be checked on daily basis and before use of machine to verify proper levels of sanitizer are being dispensed - chlorine must be maintained at 50-100pp chlorine.Operator instructed to use three basin sinks for wash; rinse; sanitize until dishwasher is repaired.
- General Comments that relate to this Inspection
No violations noted at time of inspection.Notes:-hand sink stocked-ice bin scoops stored properly-dishwasher checked at 100 ppm chlorine-chemical test kits available-reach-ins less than 40F-restrooms stocked and clean-alcohol advisory sign posted as required
- General Comments that relate to this Inspection
Notes:-hand sinks stocked-hot holding (steam table): -chicken; beef; pork; rice; beans all 156F-170F-cook-line make-up unit and cold holding drawers holding at 38F -raw beef at 39F-walk-in at 38F -raw chicken and beef 38F-40F -cooked and cooled beef and pork at 37F-40F -cooked and cooled chicken at 41F-57F *see violation noted above-freezer less than 40F-raw product stored on bottom shelf; no cross-contamination issues noted-food containers labeled and dated-chemical test kits available-ice machine clean; scoop stored properly-food products all stored 6" above ground *ensure all single service items (paper cups. plates; utensils) are also stored 6" above ground-chemicals labeled and stored properly-restrooms stocked and clean-discussed employee health policies. Ensure ill employees exhibiting gastrointestinal symptoms (diarrhea; vomiting; fever; jaundice) are excluded from work for at least 48 hours after symptoms stop. Recommend regular staff meetings with employees to discuss specific symptoms and exclusion requirements.*noted several cracked tiles in kitchen area; ensure cracks are sealed or tiles are replaced to provide a smooth; and easily cleanable surface.Noted several critical violations. Discussed increasing managerial control with operator. Recommend obtaining additional CFPMs and/or ensuring the employees that have CFPM training are present in the kitchen or “back of the house†during high risk activities.
- General Comments that relate to this Inspection
Violation noted on previous inspection corrected - dishwasher checked at 100 ppm chlorine
|
10/4/2012 | Routine Inspection 1st | 86 |
- [1] In-use food; ice dispensing utensils properly stored
090) Observed large ice scoops stored on top of bottled beer/beverages ice bin. Store ice scoops within separate clean container or in product with handle up to minimize hand contact with product.
- [2] Accurate thermometers; chemical test kits provided; gauge cock (1/4" IPS Valve)
200) No chemical test kits available. Must provide chlorine chemical test kits to verify sanitizer concentration in dishwasher.
- [2] Accurate thermometers; chemical test kits provided; gauge cock (1/4" IPS Valve)
200) No chemical test kits available. Must provide chlorine chemical test kits to verify sanitizer concentration in dishwasher and sanitizer buckets.
- [1] Non-food contact surfaces of equipment and utensils clean
Clean fan qaurds in walk-in refrigerator.
- [1] Installed; maintained
Observed small leak in hand sink drain line - Repair leak.
- [1] Lighting provided as required; fixtures shielded
370) Adequate lighting not provided. Provide sufficient lighting to ensure food protection and proper cleaning in dishwashing area.
- General Comments that relate to this Inspection
Notes:-hand sink stocked-reach-ins less than 40F-dishwasher checked at 50 ppm chlorine-alcohol advisory sing posted as required
- General Comments that relate to this Inspection
Notes:-hand sinks stocked-hot holding: -rice; beans; pork; chicken; ground beef 154F-177F-make-up unit at 40F -chorizo 40F-walk-in at 45F -raw chicken and beef 38F-40F -cooked and cooled beans; rice; chicken; pork at 39F-43F*adjust walk-in temperature to ensure walk-in temperature is maintained at 40F and all food product is maintained at 40F or less even during busy times.-no cross-contamination issues noted - raw product stored on bottom shelf-discussed cooking and cooling with no problems noted-ice machine clean; scoop stored properly-food and single service items stored properly-dishwasher checked at 100 ppm chlorine-wiping cloth sanitizer bucket checked at 100 ppm chlorine-server station hand sink stocked; ice scoop stored properly-chemicals labeled and stored properly-restrooms stocked and clean-discussed employee health policies. Ensure ill employees exhibiting gastrointestinal symptoms (diarrhea; vomiting; fever; jaundice) are excluded from work for at least 48 hours after symptoms stop.
|
5/10/2011 | Routine Inspection 1st | 92 |
- General Comments that relate to this Inspection
All violations noted on the previous inspection (dated 9-17-2010) have been corrected.
- General Comments that relate to this Inspection
All violations noted on the previous inspection (dated 9-17-2010) have been corrected.
|
9/24/2010 | Routine Reinspection 1st | 100 |
- [1] Original container; properly labeled
Several unlabeled containers of white powder (sugar; maseca; flour) were observed in the dry storage area of the kitchen and in the basement storage area. All foods not easily identified by sight and not in its original labeled container must be clearly labeled to prevent misuse.
- [2] Food protected during storage; preparation; display; service; transportation
- Operator storing open #10 cans of hominy and tomato paste in the walk in cooler. Once tin cans with liquid contents are opened to the atmosphere; the contents must immediatly be used or transferred to a food grade (stainless steel or plastic) container to prevent leeching of metals from the can into the food. (Voluntarily discarded; corrected on-site).
- [2] Handling of food; ice; minimized
- Operator using a ceramic bowl as a scoop in the pico de gallo. Use a food grade (stainless steel or plastic) scoop with a handle only so that you minimize operator hand contact with the food (corrected on site).
- [4] Number; convenient; accessible; designed; installed
The hand washing sink at the server station was unusable due to two water pitchers being stored in the sink; no soap or towels available and plastic glass wear was stored on the counter top around the sink. This hand sink MUST be accessible to the servers for use at all times during operation and must be stocked with soap and paper towels. The hand sink in the kitchen is not acceptable for this food service area. (Corrected on-site).
- [1] Lighting provided as required; fixtures shielded
Replace the broken light shields on the undercounter lights over the two ice bins.
- [1] Lighting provided as required; fixtures shielded
Overhead lighting in innadequate in the kichen dry storage and dish machine areas. Replace burned out bulbs.
- [5] Necessary toxic items properly stored; labeled; used
- Unlabeled spray bottle of an unknown chemical hanging on the side of the 3-compartment sink. All chemicals must be clearly labeled to prevent misuse. (Corrected on-site).- Operator storing chemicals (WD40; sanitizer tablets) and personal medication (vitamins) with; over and next to customer food items in the dry storage cabinet on the north side of the bar. Chemicals and personal items must not be stored above or with customer food items. (Corrected on-site).
- General Comments that relate to this Inspection
OBSERVATIONS AND RECOMMENDATIONS:- Have a supply of chlorine test strips in the kitchen as well as at the bar to test the dish machine. Checked and observed 100ppm at inspection. The test strips that were available (Quat ammonia) are only to be used to test the sanitizer tablets that are typically used in the sink.- There is an accumulation of water (0.5"-1") in the bottom of all of the back bar coolers. This may indicate a condensate drain malfunction. Have the units checked and service as needed to prevent this water accumulation. Standing water is unsanitary and will eventually rust out the bottom of the coolers.
- General Comments that relate to this Inspection
OBSERVATIONS & RECOMMENDATIONS:- The following hot holding temperatures were observed (140F tomatillo paste; 152F mole sauce; 155F chicken for mole; 162F macaroni soup; 150F chili colorado; 162F chili verde; 168F shred beef; 164F refried beans; 162F rice; 161F taco chicken; 166F ground beef). All were within regulation of hot holding at 140F or hotter.- The following cold holding temperatures were observed (47F carnitas pork; 54F cut tomatoes; 62F guacomole; 62F cut cantellope). Pursuant to conversation with the operator; all ingredients were prepared fresh in the morning at about 9AM. The guacomole was prepared at 8AM. Advised to discard the guacolome if not used by 12PM and the remainder if not used by 1PM or bring the temperature of all of these products down to 40F or less before these 4 hour times are reached. Retested guacomole at 12pm and observed 44F. Keep product on ice if not able to maintain cold temperature throughout service. Have the cold holding refrigeration unit checked to ensure it is able to maintain a cold enough ambient temperature to keep the top loaded ingredients cold throughout service.- Walk-in freezer at 10F and walk-in refrigeration unit at 42F. Replace the inaccurate internal thermometer (read 54F but product was at 42F).- Ensure that there is an adequate number of Certified Food Protection Managers to cover when people are sick; on vacation or otherwise out of the facility. This restaurant permit is a risk category 4 which requires a CFPM to be on location at all times during operation. There was only one available who was not initially on site at the time of inspection.- Makeup sanitizer water to wipe down counter tops and other food contact surfaces periodically throughout the day. This should be made up prior to start of shift and changed frequently to ensure proper sanitizer levels.- Dish machine tested 50ppm chlorine residual.
|
9/17/2010 | Routine Inspection 1st | 84 |
- General Comments that relate to this Inspection
Previous violation from 6/3/09 corrected. Cold table @ 38 F.mbient temperature below. Internal temperature cooked meat above @ 40 F.
|
6/5/2009 | Routine Reinspection 1st | 100 |
- [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.Ambient tempereatue of cold table on cook line @ 48 F. Internal food temps. on top of unit: cooked meat @ 54 F.; chopped tomatoes @ 62 F.; salsa pico de gallo@ 60 F.Product in temp. danger zone for about 2 hours. Put in walkin @ 36 F. to cool it back down. Maintain on cook line in ice water until unit has been serviced and holds temperature @ 40 F. or below.
- General Comments that relate to this Inspection
No violations. Dish machine @ 50 ppm chlorine.
- General Comments that relate to this Inspection
No other violations noted. Walkin ambient temperature @ 36 F. Refried beans internal temp. @ 39 F; cooked rice @ 40 F.Foods on hot holding line @ 142 F - 186 F internal temperature.Dish machine @ 50 ppm chlorine.Discussed tamale prep with CFM. Awareness of cooking small batches to minimize prep time in temp. danger zone.
|
6/3/2009 | Routine Inspection 1st | 96 |
- SECTION XVI: GENERAL COMMENTS
Refrigerated prep table has been serviced; however; product temperatures on top checked between 40 F and 50 F; Food products are allways kept in small amounts for quick turn over. Continue using ice pans below pans of guacamole; sour cram and pork meat to keep products temperatures at 40 F or below. Recommend replacement of parts soon to keep unit colder.
|
9/22/2008 | Routine Reinspection 2nd | 100 |
- [4] Facilities to maintain product temperature
Refrigerated prep table was serviced; unit operating at 47 F at this time; few potentially hazardous food products in small amounts being kept in this unit to turn over in less than 4 hours. Keep potentially hazardous food products on top of unit on ice pans to keep colder. Ice pans provided at this time. Per manager; service company is to replace all door and drawer gaskets soon to maintain unit at proper temperature; temperature of unit at 47 F at this time.
- General Comments that relate to this Inspection
Reinspection to occur by 9/22/2008; failure to comply may result in assessment of reinspection fees.
|
9/10/2008 | Routine Reinspection 1st | 96 |
- [4] Facilities to maintain product temperature
Temperature of refrigerated prep unit checked at 52 F. Must service unit so as to maintain product temperatures of 40 F or below. Very few food products in small amounts for turn over of less than 4 hours currently being kept in unit.
- General Comments that relate to this Inspection
No violations noted at this time.Glass washer's clhorine concentration at 100 ppm.Hand sink found stocked and functioning properly.bar back cooler at 36 F.
- General Comments that relate to this Inspection
Product temperatures taken in stam table: rice 175 F; beans 170 F; ground beef 185 F; red sauce 172 F; shredded beef 180 F.Product temperatures taken in walk-in cooler: tamale 37 F; shredded beef 37 F; pork 34; chicken 37 F.Dish washer's chlorine concentration at 100 ppm and temperature at 125 F.Hand sink found stcoked and functining properly.
|
9/3/2008 | Routine Inspection 1st | 96 |
|
1/3/2008 | Routine Reinspection 1st | 100 |
Restaurant representatives - add corrected or new information about Bertha Miranda's Mexican Restaurant, 336 Mill St, Reno, NV »