Bistro Habanero, 1196 S Rock Blvd, Reno, NV - inspection findings and violations
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Inspection findings | Inspection date | Type | Score |
|---|
- [4] Number; convenient; accessible; designed; installed
Obseved back handsink with dishes placed on top of it. Handsinks must be kept clear and accessible at all times to ensure proper handwashing. Corrected.
- General Comments that relate to this Inspection
Notes:Restrooms and handsinks properly stocked.Discussed importance of handwashing;Discussed no bare hand contact with ready to eat foodsDiscussed employee health. Ensure employees ill with gastrointestinal symptoms (vomiting and/or diarrhea) or sore throat with fever are excluded for at least 48 hours after symptoms stop.Discussed cooling procedues. Food must cool from 135 f to 70 f within 2 hours and 70 f to 41 f within an additional 4 hours. Cool using an ice bath or in walk-in cooler; in stainless steel pans; with product left uncovered and at a level of no more than 2 inches.Walk-in cooler at 32 f-pork 41 f; rice 41 f; beans 40 fStand-up reach in cooler 38 f-pork tamales 38 f; chicken tamales 40 fPrep units at 30 f; 35 f-cooked spinach 38 f; chicken 36 f; cooked shrimp 30 fHot holding temps good-rice 168 f; beans 171 f; chicken 159 fObserved wash; rinse; sanitize procedures - goodChlorine sanitizer at 100 ppmSanitizer bucket at 50 ppm chlorineOther CFPM:David Arevalo-OrdonezM1306869/12/18No other employees have taken CFPM class in past year
|
12/9/2015 | Routine Inspection 1st | 96 |
- General Comments that relate to this Inspection
No violations found during inspectionTemps noted:Cold held Tamales @34FH-held cooked bee @153FH-held cooked chicken @153FPrepared chicken dish - temp'd @201FPrep'd Pork Papusa - temp'd @187FH-hedl rice @151FH-held pork @151FWalk-in Refrig @37FReach-in Frzr @-3FPrecooked beans cold held @37F - Discarded every nightWiping cloth buckets throughout - tested - 100 ppm ClCondiments table items were all <40FAll dishes are prepped individually with main ingredients above 140F*Observed frequent handwashing by all employees**All food items were kept orderly and all prep surfaces were constantly being wiped - very clean facility3-comp sink used for dishes - tested - 200 ppm QuatCustomer restrooms were clean and stocked
|
9/25/2014 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
Opening inspection:Handsinks - okFloors - okEquipment - ok Scullery sinks - ok. Walk in cooler @ 40 f. Walk in freezer @ 0 f. Reach in coolers @ 40 f. Bathrooms ok.Sneezeguard installed properly. All gaps sealed properly.**Will be a risk 3 facility.
|
11/6/2013 | Opening Inspection | 100 |
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