- [2] Food protected during storage; preparation; display; service; transportation
- [1] In-use food; ice dispensing utensils properly stored
- [1] Non-food contact surfaces of equipment and utensils clean
- General Comments that relate to this Inspection
All violations corrected at time of reinspection. Thank you. Cold holding 2 door unit has been exchanged for a new one door upright reach in unit. Cold holding recorded at 40 F. Vegetable cooler noted with slightly elevated temps. with food temps. between 42-43 F. Do lower unit to cold hold the cut leafy greens and beef broth to cold holding at 40 F or lower inside this unit.All food properly stored inside reach in units with the proper storage of raw foods from ready to eat foods. Scoops stored properly in dry storage containers. A second annual inspection will be conducted for compliance. This inspection will be unannounced and will be conducted before end of 2015.
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5/14/2015 | Routine Reinspection 1st | 100 |
- [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.The following food temps. were recorded at two door reach in sliding cold holding unit:Pork @ 50 F; beef @ 47-76 F; rice @ 55 F and sauces @ 53 F. * All potentially hazardous foods voluntarily discarded.Reviewed with owner operator importance of cold holding and hot holding potentially hazardous foods at the proper cold holding temperature of 40 F or lower and hot foods at 140 F or higher. ** This is a repeat violation from 2014.*** Both owners are ServSafe certified and lack the proper safety controls of the food handling operations in the kitchen. Discussed with owner: Loida that repeat critical violation such as food stored improperly will result in immediate suspension of health permit and possible revocation of health permit. Owners and permit holders are REQUIRED to teach; monitor and handle food safely.
- [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.2 door sliding cold holding unit recorded with a thermometer reading of 52 F. Foods temped above 40 F. DO NOT USE UNIT UNTIL REPAIRED AND COLD HOLDING AT 40 F or lower. Place a glass of water inside unit to monitor cold holding at 40 F or lower before putting potentially hazardous foods inside unit. ** This is a repeat violation from 2014.
- [2] Food protected during storage; preparation; display; service; transportation
050) Raw product stored incorrectly. Store all raw foods such as raw cuts of meat in the following order:Shrimp and seafood should be stored on top shelf of reach in freezer followed by whole muscle intact beef; pork and than ground meats and than chicken on bottom. Any precooked foods; prepared foods and ready to eat foods shall be stored above any raw uncooked foods. * This is a repeat violation from 2014.Do move the bag of rice in the dry storage room off the floor. Store all food 6 inches off ground.Reviewed with operator proper cooling of hot food. Do not cover food while cooling.
- [2] Potentially hazardous food properly thawed
070) Incorrect thawing. Thaw all foods under continuously cold running water; under refrigeration; in the microwave; or as part of the cooking process to prevent bacteria growth.Observed beef broth thawing at room temperature. * Corrected on site.** This is a repeat violation from 2014. Potentially hazardous foods must be thawed in the following ways: (NO EXCEPTIONS)1) In refrigeration at 40 F or lower.2) Under continuosly running water at 70 F or lower.3) In the microwave as part of a cooking process.
- [1] In-use food; ice dispensing utensils properly stored
090) Store ice/food scoops within separate clean container or in product with handle up to minimize hand contact with product.Observed scoops stored in rice; sugar; salt and flour improperly stored. Do discontinue using metal can for scoop for rice. The can does not have a handle. * Corrected on site.
- [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.Do remove dirty wiping cloth that is tied securley to scullying spray tube. Do investigate any leaks at scullying spray tube and repair. Clean all gaskets inside all reach in cold holding units.
- [1] Premises free of litter; unnecessary articles; equipment/personal articles properly stored; authorized personnel
410) Store all personal items away from food; food preparation areas; and food contact surfaces; including dishware.Observed employee hat stored on shelf in back kitchen. Observed employee drink stored uncovered at prep table. Observed employee food stored at room temperature on prep surface in kitchen. * Employee food removed from prep table; corrected on site.
- General Comments that relate to this Inspection
Cold holding temps. recorded:Pork sausage at one door makeup table recorded @ 37 F; fish balls @ 40 F and shredded cheese @ 43 F. Hot holding temps. recorded: Observed beef cooking on stovetop boiling. Chlorine dishwasher recorded with 100 ppm chlorine. Chemicals stored and labeled properly.Bathrooms observed clean and stocked. Lighting adequate in bar area. Reviewed with operator proper hot and cold holding of potentially hazardous foods. Reviewed holding or different cuts of raw meat. Reviewed cooling procedures of beefsteak. Hot foods must be cooled from 140 F to 70 F within first two hours and than from 70 F to 40 F in another 4 hours. Do not cover food while cooling. Do monitor cooling by temping foods as it is cooling. A reinspection is required. A second annual inspection will be conducted for compliance for repeat critical violations from 2014 and 2015.
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5/13/2015 | Routine Inspection 1st | 84 |
- General Comments that relate to this Inspection
All violations corrected at time of reinspection except for 2 door makeup unit. A motor has been ordered. Restaurant is not using walk in refer. Restaurant acquired a stand alone makeup/cold holding unit with a thermometer cold holding recorded at 40 F. Shredded cheese on table recorded at 38 F. This one door stand alone unit is brand new and NSF certified. The 2 door cold table on main makeup line is awaiting a new motor part and will be put into service. Do not stock this cold holding unit until repaired and cold holding at 40 F or lower. The 2 door sliding door cold holding units recorded at 40 F and the following food temps. were recorded:spagetthi sauce @ 40 F and beef @ 38 F. Restaurant has a binder labeled "Daily Line Log" for both cold holding and hot holding. These temperature logs shall be completed daily at the prescribed times of 2 and 4 hours. Any corrective action shall be documented. Owner is food safety certfied along with kitchen cook. Observed thermometer for monitoring food temperatures. Reviewed with operator proper order of frozen food storage inside upright one door refrigerators. Raw meat products should be stored according to final cook temperatures to prevent possible cross contamination. Do not store raw meats above foods that will not go through a cooking step to kill bacteria. Ready to eat foods such as salads; desserts and other foods that do not get cooked shall be stored above raw meats. Do continue to reorganize both reach in freezer for proper food storage. Reviewed with operators; temperature danger zone. Food cannot be stored at room temperature or temperatures between 40 F - 140 F. This allow bacteria to grow in food that cannot be killed by cooking or reheating. Foods such as dairy products; raw and cooked meats; cooked vegetables; cooked rice; pasta and beans cannot be out of temperature for longer than 4 hours. When in doubt; the food must be discarded. A reinspection is required to monitor compliance. Please call health inspector once 2 door makeup table is repaired at 328-2682.
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10/30/2014 | Routine Reinspection 1st | 100 |
- [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.The following food temperatures were recorded at the cold table/makeup cold holding unit:Whole raw shell eggs @ 65.6 F; cooked vegetables @ 83 F; liver spread @ 57.6 F; cut tomatoe @ 59.6 F; shredded chicken @ 60.0 F; pork @ 64.8 F; salted shrimp @ 68 F; pork belly @ 69 F and taro root in coconut milk @ 61.4 F. * Cold holding table was observed not operational at time of inspection. Operator stated that the unit was not working. The potentially hazardous foods on the cold table was determined to be out of temperature for longer than 4 hours. All potentially hazardous foods voluntarily discarded; corrected on site.
- [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.The cold table/makeup table must be repaired to cold hold foods at 40 F or lower or replaced. This piece of equipment is crucial to the operations and flow of food for the restaurant. The use of ice will not be used as a means to cold hold food at the cold table. Do not use unit until repaired or replaced.Observed both 2 door sliding glass cold holding units with the following cold holding temperatures:Palabok cooked meat mix @ 45 F; flan @ 45 F; beef shank @ 43 F and sauces between 42.3 - 45 F. Adjust thermostat and monitor cold holding of food to be at 40 F or lower.
- [2] Food protected during storage; preparation; display; service; transportation
050) Raw product stored incorrectly. Store all raw foods below cooked and ready to eat foods to prevent potential cross contamination.Reviewed with operator the proper storage of raw meats at reach in freezer. Raw chicken shall be stored on bottom of all cold holding units to prevent possible cross contamination. Observed raw chicken stored above ribs and seafood in reach in freezer.
- [2] Potentially hazardous food properly thawed
070) Incorrect thawing. Thaw all foods under continuously cold running water; under refrigeration; in the microwave; or as part of the cooking process to prevent bacteria growth.Observed improper thawing of frozen raw beef and frozen tripe in prep sink. Discontiue thawing food at room temperature.
- [1] Thermometers provided and conspicuous
Operators must acquire a food thermometer that will record cold holding temperatures. Food safety manager will instruct all food handlers on how to monitor food temperatures using a bimetallic stem thermometer or a digital thermometer. Potentially hot foods must be stored hot at 140 F or higher or cold at 40 F or lower. Foods shall not be stored in the temperature danger zone. The temperature between 40 F through 140 F. Reviewed with operator the importance of monitoring food temperatures. Food temperatures must be checked by actual temping of foods that are stored; cold held; hot held and verification of final cook temperatures.
- [2] Food contact surfaces of equipment and utensils clean; free of abrasives; detergents
170) Food contact surfaces dirty. All food contact surfaces must be clean and free of debris.1) Discontinue using newspaper to line prep surfaces. Do not store clean equipment on newsprint paper. 2) Discontinue lining plywood prep tables with black plastic. This is not an approved food prep surface. Food prep surfaces must be smooth and easily cleanable. The black plastic sheet is not food grade and is ripped in several places exposing the porous plywood surface underneath. 3) Observed visible rust on food storage shelving above prep sink where spices are stored. Clean surface and refinish surface to be smooth and easily cleanable.
- [1] Wiping clothes: clean; use restricted
250) Moist wiping cloths must be kept in sanitizing solution between uses to prevent bacteria growth. Observed several wet wiping cloths stored throughout kitchen. Restaurant shall set up sanitizer buckets at the beginning of each shift. Chlorine santizer buckets shall be changed when water has become visibly dirty or at least once every 4 hours.
- [1] Premises free of litter; unnecessary articles; equipment/personal articles properly stored; authorized personnel
410) Store all personal items away from food; food preparation areas; and food contact surfaces; including dishware. All personal employee drinks must be stored in a covered container with a straw provided. Observed glass of beverage stored on prep surface in kitchen.All employees shall eat and drink in a designated area away from food; food preparation areas; and food contaact surfaces.
- General Comments that relate to this Inspection
Due to several high risk violations during time of inspection; the health permit is suspended until all the violations have been corrected. Restaurant is lacking active managerial control. Both operators are Washoe County Certified Food Protection Managers and must practice safe food handling operations in the business of the restaurant. Food cannot be stored at room temperature. Foods cannot be stored in the temperature danger zone (40 F -140 F) and than recooled or reheated. This restaurant will not be approved to use time as a public health control.The following will also need to be done prior to reopening: 1) Permit holder and food safety managers will develop a risk control plan for cold holding; cooling and thawing of foods.2) Create a cold holding log to monitor foods in all cold holding units. This log will serve as an equipment check list and for a cold holding monitoringlist. *** This restaurant is to remain closed to the public until all violations are corrected at a reinspection is conducted by the health authority. ***
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10/23/2014 | Routine Inspection 1st | 82 |
- General Comments that relate to this Inspection
All violations corrected at time of inspection. Thank you. Reviewed with operator to continue to monitor food temperatures at makeup line. Potentially hazardous foods PHF (time/temperature control for safety) must have proper cold or hot holding temperatures; cooking and final cooking and reheating temperatures. PHF foods are foods that can cause growth of microorganisms that can lead to a foodborne illness. Temp foods on makeup line that are PHF foods (time/temperature) control for safety. These include proteins such as raw meats; dairy products; cut tomatoes; cut melons/all types; and cut leafy greens. Soy products and seed sprouts must also be held properly to prevent bacteria growth. Consider creating a cold holding temperature log to check and monitor cold holding temps of PHF foods and to monitor cold holding at all cold holding units.
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12/18/2013 | Routine Reinspection 1st | 100 |
- [5] Potentially hazardous food meets temperature requirements during storage; preparation; display; service; transportation
Observed whole raw shell eggs stored on makeup line with a recorded temperature of 50 F. Cut tomato temped @ 47 F at makeup line and shredded cheese @ 43 F. 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.Discussed with operator to monitor food temperatures at makeup line by temping foods with a food thermometer. Do not overstock metal hotel pans past the rim level of the container. Cut tomatoes; all melons and leafy greens such as lettuce must be cold held at 40 F or lower. * Cut tomato discarded; whole raw shell eggs moved to reach in cooler recorded at 37 F and thermostat adjusted at time of inspection at makeup table.
- [2] Food protected during storage; preparation; display; service; transportation
Food not covered. Except during cooling; all food products must be covered to prevent potential contamination.Discontinue storing food in their tin or aluminum containers once opened. Food shall be stored in food grade containers. NSF seal or brand is approved food grade container for food storage. Do not use garbage bags for food storage or recycled containers that use to hold chemicals.Raw product stored incorrectly. Store all raw foods below cooked and ready to eat foods to prevent potential cross contamination. Observed raw meat products stored above ready to eat foods such as vegetables; bread and icecream throughout reach in freezers.
- [2] Handling of food; ice; minimized
Please have employees where gloves when handling cooked rice with bare hands. Employees must wash hands prior to putting on clean gloves. Discard open bag of ice from upright freezer that is stored below raw meats. This will prevent any possible cross contamination from raw meat juices being ingested from contaminated ice.
- [2] Potentially hazardous food properly thawed
Observed whole raw chicken; and several different cuts of raw meat improperly thawing in standing water. Incorrect thawing. Thaw all foods under continuously cold running water; under refrigeration; in the microwave; or as part of the cooking process to prevent bacteria growth.* Corrected on site.
- [1] In-use food; ice dispensing utensils properly stored
Store ice/food scoops within separate clean container or in product with handle up to minimize hand contact with product. Observed ice scoop with handle exposed to ice at ice bin.Please discontinue using bowls as scoops. Please use a scoop with a handle for all dry ingrediants.
- [5] Necessary toxic items properly stored; labeled; used
Discontinue using detergent containers for food storage. Do not store any chemicals on the same shelf with food or food equipment. Observed one gallon of paint stored next to food in back kitchen. Store all toxic items away from food; food preparation areas; and food contact surfaces; including dishware.Chicken stock discarded that was stored in plastic detergent bucket. One gallon of paint removed from shelf next to handsink. * Corrected on site.
- General Comments that relate to this Inspection
Chlorine dishwasher recorded at 100 ppm.Handsinks properly stocked with liquid soap and sanitary disposable towels. Reviewed with operator and employees proper handwashing and the importance of handwashing. Employees must wash hands at designated handsink.Restaurant has 3 food protection managers on site and the owner will be taking course in January. Reviewed with owner Loida importance of active managerial control. It is the responsibility of the food protection managers and the permit holder to ensure that food is being handeled; prepard and cooked safely. A reinspection is required.
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12/11/2013 | Routine Inspection 1st | 83 |
- General Comments that relate to this Inspection
All items corrected at time of reinspection 2nd opening. Cold holding units checked OK; thermometers present. Handsinks properly stocked and functional. Mop sink operational. Chlorine dishwasher recorded with 50 ppm chlorine; test kit available. Restaurant will be serving undercooked steaks and will be required to post the raw and undercooked food advisory information at restaurant. This can be printed onto the menus; as a table tent or a sign posted in a conspicous spot in restaurant.Please post all Certified Food Protection Manager Certificates on site and the official health permit must be posted at restaurant. A copy of the raw and undercooked food advisory was printed for owner at time of inspection. An annual inspection will be conducted within 90 days. This inspection will be unannounced. OK to operate; OK to issue health permit.
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10/2/2013 | Routine Reinspection 2nd | 100 |
- General Comments that relate to this Inspection
The following items must be corrected prior to permit approval:1) Thermometers to be placed in every cold holding unit. - Missing a thermometer at 2-door reach in bar refer.2) Acquire chlorine test kit(s) for chlorine dishwasher and for chlorine sanitizer buckets. - Chlorine should be at levels between 50-100 ppm. Chlorine dishwasher recorded at 50 ppm at time of inspection.3) Mop sink must be operational with working handles to both hot and cold water and a faucet. Mop water may not be acquired and dumped down any other sink including a toilet.4) Upright "Frigidaire" reach in refer must cold hold at 40 F or lower. 5) Adequate lighting provided in mop area must be provided.6) Repair slow drain @ floor sink next to hostess station.Notes:All other corrective and construction items completed at time of 1st reinspection. Please call health inspector when all items are corrected and verified at 328-2682.
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9/19/2013 | Opening Reinspection 1st | 100 |
- General Comments that relate to this Inspection
The following items must be corrected prior to permit approval:1) Hot and cold running water under pressure must be supplied to all plumbing fixtures such as handsinks; prep sinks and bar 3 compartment sinks. No hot water observed throughout facility.2) Walk in unit to cold hold at 40 F or lower. Recorded temperature at 48 F. 3) Thermometers to be placed in every cold holding unit. Discussed with operator to acquire only NSF or equivalent equipment in restaurant. Commercial grade equipment is acceptable. Do not purchase any equipment that is non commercial or non-NSF approved. Look for the NSF seal or sticker.4) Paint bare exposed wood in hallway between dining area and bar to be smooth and easily cleanabel.5) Seal concrete floor throughout kitchen and men's restroom.6) Replace accoustical ceiling tiles in kitchen with smooth and easily cleanable ceiling tiles. Restaurant will be serving Philipinno cuisine. All food is cooked to order.7) Remove all spray foam from around perimeter of walk in refrigerator floor to be smooth and easily cleanable. 8) All handsinks to be stocked with liquid soap and sanitary disposable towels.9) Dishwasher must be operational and sanitizing at 50-100 ppm chlorine. Acquire chlorine test kit. Owner is having a new dishwasher installed. 10) Install base coving in men's restroom (employee men's restroom).11) Steam tables must be turned on and hot holding water at 140 F or higher.12) Turn on reach in refrigerator at makeup table and test to ensure unit can cold hold at 40 F or lower. Provide a lid to the makeup table cold holding unit. 13) Paint or seal any porous areas of walls in back kitchen. 14) Store all food 6 inches off ground. Facility has already brought food into the faciltiy in both dry storage and in cold holding units. All food stored in reach in freezer observed frozen. DO NOT BRING ANY MORE FOOD TO BE STORED UNTIL PERMIT IS ISSUED AND HEATLH PERMIT APPROVED. Call health inspector when all items are compeletd at 328-2682.
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8/30/2013 | Opening Inspection | 100 |
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