- [1] Non-food contact surfaces of equipment and utensils clean
Observed hood screens in need of cleaning - all screens have grease buildup and will need to be cleaned on regular basis. Correct by 11/6.
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
350) Floors dirty. Clean thoroughly to prevent vermin attraction and maintain sanitary conditions.Observed behind stove area grease and food debris buildup on floor. Clean on regular basis to maintain sanitary conditions. Correct by 10/30.
- General Comments that relate to this Inspection
Notes:Walk in cooler @ 40 f; Shrimp 39 f; Oyster 39 f (tags on file); Beef 37 f; Chicken @ 36; Cheese 38 f; All food products stored properly. All products labeled and dated. Lareg refrigerator @ 40 f; Ceviche @ 38 f; Stored in cooler until customer orders product then put back in cooler. Serving utensil stored properly. Freezers 0 f; All food frozen. Reach in cooler @ 40 f; Cheese 39 f; Seafood 39 f. Hot holding: Chicken 168 f; Pork 172 f; Beans 160 f; Rice 165 f; All serving utensils stored properly and clean.Discussed cooling process - no issues.2 compartment sink - used a area for cooling product - Beef tongue @ 120 f in pan surround by ice. Chile Relleno cooling on shelf @ 70 f.Handsink stocked properly and accessible. 3 compartment sink operational - no leaks in plumbing. Dish machine @ 194 f final rinse. Equipment clean and well maintained. Ice machine clean and scoop ok. Cutting boards in good condition and clean free of stains and groove marks. Dry storage clean and all food product stored properly.Plates ; utensils; glassware clean and stored in clean location.Counters; prep areas clean and well maintained.No employees have failed serve safe exam in last year. Fatima De La Torre is the CFPM for this facility. **Discussed no bare hand contact to ready to eat food items with Fatima.
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10/28/2015 | Routine Inspection 1st | 98 |
- General Comments that relate to this Inspection
Notes:Walk in cooler @ 40 f. Cooked chicken @ 37 f; Rice 38 f. Beans 38 f; Veggies 38 f; Cheese 38 f. All food stored properly and stored in food grade containers. All food stored in shallow pans. Large refrigerator @ 40 f. All food products stored properly and all dates current.Reach in coolers @ 40 f. Veggies @ 38 f. Cheese 38 f.Hot holding: Rice @ 170 f; Shredded chicken @ 169 f; Beef @ 160.Chicken cooking on stove @ 170 f.Rice cooling @ 59 f & Beef @ 64 f; Discussed cooling process - no issues noted. Freezer @ 0 f. All tilipia properly wrapped and frozen.Ice machine clean and scoop stored properly.Dry storage clean and all products stored up off ground.Handsink stocked properly and accessible.Dish Machine @ 182 final rinse.3 compartment sink operational and no leaks in plumbing. Sani @ 50ppm.Floors and counters clean.Customer area clean and well maintained.Trash Area clean and well maintained.Observed proper food handling and prep onsite. Observed proper handwashing onsite.
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4/2/2014 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
Walk in cooler @ 40 f. Cooked chicken @ 37 f; Rice 38 f. Beans 38 f. All food stored properly and stored in food grade containers.Large refrigerator @ 40 f. All food products stored properly and all dates current.Reach in coolers @ 40 f. Veggies @ 40 f. Cheese 40 f.Hot holding: Rice @ 170 f; Shredded chicken @ 169 f; Beef @ 172.Chicken cooking on stove @ 166 f.Freezer @ 0 f. All tilipia properly wrapped and frozen.Ice machine clean and scoop stored properly.Dry storage clean and all products stored up off ground.Handsink stocked properly and accessible.Dish Machine @ 182 final rinse.3 compartment sink operational and no leaks in plumbing. Sani @ 50ppm.Floors and counters clean.Customer area clean and well maintained.Trash Area clean and well maintained.
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6/19/2013 | Routine Inspection 1st | 100 |
- [5] Potentially hazardous food meets temperature requirements during storage; preparation; display; service; transportation
030) Repeat Violation: Potentially hazardous food found out of temperature - Two pans of rice and one pan of cooked chicken in walk-in and reach-in found at 50F-70F. Per operator; all foods were cooked the previous night. All product was voluntarily discarded by operator. Ensure potentially hazardous foods are cooled from 140F to 70F (using ice baths and shallow pans with small portions) within 2 hours and from 70F to 40F (uncovered in walk-in) within an additional 4 hours. Ensure all cold foods maintain 40 degrees F or less and hot foods maintain 140 degrees F or more to prevent bacteria growth. Observed cooling logs in use consistently and correctly for morning shift; but inconsistent cooling logs used during the evening shift. Ensure managerial control is maintained throughout the day and ensure high risk processes such as cooling potentially hazardous foods are monitored by a CFPM. Note: Improper cooling has been noted as a repeat violation during previous inspections. If improper cooling is noted a future inspections; the health permit to operate may be suspended.
- [2] Toilet rooms: self closing doors; fixtures maintained; clean; hand soap/drying devices provided; proper waste receptacle
310) No soap available at time of inspection. Keep hand sinks stocked with soap and paper towels at all times to ensure proper hand washing and ensure extra soap and paper towels are on-site (operator had to go purchase soap as no back-up soap was on-site); Corrected
- General Comments that relate to this Inspection
Notes:-discussed future WCHD requirement of no bare hand contact with ready-to-eat foods-walk-in at 39F -cooked and cooled beef tongue 40F -cooked and cooled beans 39F -cooked and cooled pork 41F -raw beef 37F-freezer at -7F-produce/dairy reach-in at 40F-cook-line reach-in at 39F -cooked and cooled soup 36F -cooked and cooled goat 37F -raw fish and shrimp 38F-cook-line make-up unit at 40F -cooked shrimp 38F -cooked abalone 39F-all raw meats stored on bottom shelf and separate from ready-to-eat foods - no cross-contamination issues observed-hot holding: -rice; beans; chicken; beef 145F-155F-dishwasher checked at 180F for rinse cycle-discussed cleaning/sanitizing of meat slicer with no problems noted-food and single service items stored 6" above ground-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.
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11/14/2012 | Routine Inspection 1st | 93 |
- [5] Potentially hazardous food meets temperature requirements during storage; preparation; display; service; transportation
030) Potentially hazardous food found out of temperature. Found cooked and cooled chicken; fried fish and beef tongue at 58F to 98F in walk-in. Per operator product was cooked the day before. No accurate temperature/cooling logs available for product that was out of temperature. All product discarded on-site. Observed proper cooling logs and adequate temperatures for products cooked in the morning. Advised operator to monitor cooling procedures and provide training for employees working the afternoon shift. Provided cooling/temperature logs to operator and discussed proper cooling procedures with operator. Ensure potentially hazardous foods are cooled from 135F to 70F within 2 hours and from 70F to 41F within an additional 4 hours.
- [2] Food protected during storage; preparation; display; service; transportation
050) Food not covered. Except during cooling; all food products must be covered to prevent potential contamination. Corrected on-site.
- [1] Non-food contact surfaces of equipment and utensils clean
220) Non food contact surfaces of equipment dirty (back reach-in freezer). All non food contact surfaces of equipment must be clean.
- [1] Wiping clothes: clean; use restricted
250) Moist wiping cloths must be kept in sanitizing solution between uses to prevent bacteria growth.
- General Comments that relate to this Inspection
Notes:-hand sink stocked-observed employee handwashing-walk-in at 40F -cooked and cooled carne asada 40F -raw beef; chicken and shell fish 37F-41F-raw product stored on bottom shelf- no cross-contaminations issues noted-shell fish tags available - ensure tags are kept for at least 90 days-freezers all less than 0F-hot holding: -beef; chicken; pork; rice; beans 141F-158F-make-up unit at 40F -pork 39F-3-door reach-in at 39F -cooked and cooled soups 38F-42F-dishwasher checked at 180F for the rinse cycle-food and single service items stored 6" above ground-chemicals labeled and stored properly-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.
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7/25/2011 | Routine Inspection 1st | 91 |
- [5] Potentially hazardous food meets temperature requirements during storage; preparation; display; service; transportation
30) 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 cooked and cooled pork in walk-in at 49F-51F. Pork moved to opposite side of walk-in. Do not store potentially hazardous foods under condenser/fan as temperature is not maintained at 40F or below. All other foods in walk-in at 40F or below. Store only uncut produce under condenser/fan.
- [1] Non-food contact surfaces of equipment and utensils clean
220) Non food contact surfaces of equipment dirty ( back reach-in freezer and reach-in refrigerator inside and outside including handles). All non food contact surfaces of equipment must be clean.
- General Comments that relate to this Inspection
Notes:-hand sink properly stocked-hot holding: -beef 140F-157F -pork 140F-150F -chicken 156F -beans 158F -rice 155F-reach-in at 40F -cooked and cooled shrimp at 40F -raw shrimp at 38F -tamales 40F Shell fish at 40F-observed shell fish tags -make-up unit at 40F -raw beef at 39F-reach-in freezers less than 0F-back reach-in refrigerator at 40F-walk-in at 39F -cooked and cooled beans 39F -cooked and cooled chicken 38F -raw beef 38F-observed proper cooling methods during inspection (ice bath and shallow pans). -observed properly thawing of potentially hazardous foods during inspection-dishwasher checked at 200F for rinse cycle. Ensure temperature of dishwasher rinse cycle is checked on a daily basis.-food and single service items stored 6" above ground-chemicals labeled and properly stored-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.
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12/9/2010 | Routine Inspection 1st | 94 |
- [5] Potentially hazardous food meets temperature requirements during storage; preparation; display; service; transportation
030) Potentially hazardous food found out of temperature (beef head) found at 69F-80F). Ensure all cold foods maintain 40 degrees F or less and hot foods maintain 140 degrees F or more to prevent bacteria growth. Beef cooked and cooled the previous night. Beef voluntarily discarded on-site. Discussed proper cooling procedures with operator: ensure product is cooled in shallow containers in ice bath from 140F to 70F within 2 hours and then put product into walk-in to cool from 70F to 40F within an additional 4 hours. Ensure product is uncovered during the cooling process. Cooling chart examples provided to operator at time of inspection.
- General Comments that relate to this Inspection
Notes:-hand sink properly stocked-hot holding: -beans 140F -150F -rice 159F -pork 160F -beef 158F -beef tongue 156F-reach-in at 40F -cooked and cooled goat stew 40F -cooked and cooled chicken 40F -cooked and cooled fish 39F -raw shrimp 39F-make-up unit at 38F -octopus at 39F-condiments stored on ice -walk-in at 43F -raw chicken at 38F -raw beef at 40F -oysters at 40F -cooked and cooled chicken 41F -cooked and cooled beef head at 69F-80F *see comments above-discussed cooking and cooling procedures *see comments above-freezer at -5F-oyster tags available-3-compartment sink sanitizer at 100 ppm chlorine-chemical test kits available-food stored 6" off the ground-all raw product stored on bottom shelving-ice machine clean; scoop stored properly-chemical bottles labeled and properly stored-discussed employee health and hygiene policies. Ensure ill employees exhibiting GI symptoms (diarrhea; vomiting; jaundice) are excluded from work for at least 48 hours after their last bout of illness.
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10/22/2009 | Routine Inspection 1st | 95 |
- [2] Handling of food; ice; minimized
Inappropriate scoop used for food service. Use an approved; food grade scoop with a handle to minimize hand contact with food product.
- General Comments that relate to this Inspection
Notes:-2nd CFPM-Fatina De La Torre-M080481-8/5/2013-Hand sink properly stocked and used.-Ice machine clean.-Ice scoop properly stored.-Proper cooling observed.-Proper thawing observed.-Three compartment sink sanitizer at 100 ppm chlorine.-Hot holding -Rice 170F. -Beans 150F. -Beef 188F. -Spicy pork 186F. -Chicken 177-Reach-In 32F.-Reach-In 38F.-Walk-In 40F.-Freezer 10F.-Both restrooms properly stocked.-Shell fish tags observed.-All chemicals properly labeled and stored.-All lights properly shielded.-All items stored at least 6" off the ground.
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10/23/2008 | Routine Inspection 1st | 98 |
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