Caie Foods Partnership Ltd, 1802 Brierley Way, Sparks, NV - inspection findings and violations

Business Info

Name: CAIE FOODS PARTNERSHIP LTD
Address: 1802 Brierley Way, Sparks, NV
Total inspections: 6
Last inspection: 9/16/2015

Score
99

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Inspection findings	Inspection date	Type	Score
[1] In-use food; ice dispensing utensils properly stored Observed bowl stored in rice.Store food scoops within separate clean container or in product with handle up to minimize hand contact with product. General Comments that relate to this Inspection CFPM (list all CFPMs in facility): Alma Martinez; WCHD M150015; exp 12/17/19Facility has not had employee(s) take and fail one of the recognized CFPM exams in the past year.Facility manufactures and packages pot stickers; buns and spring rolls for sale and for use in their restaurant. Facility is also regulated by the USDA and FDA.Notes:-hand sinks stocked; observed good employee handwashing-no bare hand contact policy in place-separate preparation areas for veges; dough and meat - no cross contamination issues noted at time of inspection-reviewed HACCP plan and logs with no issues noted-discussed cooling procedures with no issues noted; after steaming to 185F; product is cooled for 10 minutes at room temperature (temped at 81F); then placed in the blast freezer (unit at 1F)-walk in for packaged product at 35F-walk in for prepped items at 30F; lettuce 36F; onions 37F; ginger 54F - had just been out and being used to prepare product-walk in freezer at 2F-3 compartment sink measured at 200ppm quat; test strips available-pot stickers being manufactured at 55F-meat is received frozen and thawed under refrigeration-food stored properly-chemicals labeled and properly stored-restrooms clean and stocked-dumpster area ok-date marking procedure in place; discussed first in; first out; recall and lot tracking procedures with no issues noted-regular pest control by Terminex; no pest issues noted at time of inspection-laundry done on site for smocks - good separation between clean and dirty-observed equipment cleaning procedure with no issues noted-facility is very clean and well maintained-discussed employee health - ensure anyone with gastrointestinal symptoms is excluded for 48 hours after symptoms stop. General Comments that relate to this Inspection No violations noted at time of inspection.Facility manufactures and packages pot stickers; buns and spring rolls for sale and for use in their restaurant. Facility is also regulated by the USDA and FDA.Notes:-walk in for packaged product at 35F-2 storage freezers - all product frozen-food stored properly-chemicals labeled and properly stored-restrooms clean and stocked-dumpster area ok-date marking procedure in place; discussed first in; first out; recall and lot tracking procedures with no issues noted-regular pest control by Terminex; no pest issues noted at time of inspection-facility is very clean and well maintained-discussed employee health - ensure anyone with gastrointestinal symptoms is excluded for 48 hours after symptoms stop.	9/16/2015	Routine Inspection 1st	99
[1] In-use food; ice dispensing utensils properly stored Observed bowl stored in sauce bucket for dispensing. Observed a handled scoop in the flour bin with the handle touching the product. Store ice/food scoops within separate clean container or in product with the handle up to minimize hand contact with product. Corrected on site. [3] CFPM or person in charge present; certificates posted as required Current CFPM expired. Must take 16 hour CFPM class through an approved Washoe County instructor. After passing the exam; bring the certificate and ID to Washoe County Health Dept to register. [3] CFPM or person in charge present; certificates posted as required Current CFPM expired. Must take 16 hour CFPM class through an approved Washoe County Instructor. After passing the exam; bring the certificate and ID to Washoe County Health Dept to register. [1] Wiping clothes: clean; use restricted Observed sanitizer bucket in packaging room with no residual concentration. Cloth was stored in solution; however residual in bucket must be maintained to prevent bacteria growth on cloth. Will use spray bottle alcohol and paper towels. Corrected on site. General Comments that relate to this Inspection Notes:Facility manufactures and packages pot stickers; buns; spring rolls for sale and for their restaurant. Facility is regulated by USDA and FDA. -hand sinks stocked and hot water available-meat received frozen and thawed under refrigeration-separate prep areas for meat; dough and vegetables with no cross contamination issues noted.-use a 3 compartment sink for cleaning and sanitizing. Test strips available. Observed sanitizing section with under 50ppm chlorine. No dishes were being done at time of inspection. Ensure concentration of sanitizer is checked before using. Maintain sanitizer at 50-100ppm chlorine.-ingredients are combined in a mixer in a separate area. Mixed product temped at 34-36F. Product is either used immediately in manufacturing or returned to walk in for storage.-after prep; product is steamed (temped 175F and above); Cooled on speed racks for approx 30 min (temped 65-70F) then placed in walk in (temped 36F and below)-walk in refrigerator at 35F; walk in freezer at 5F - all product frozen-all product stored off ground and no cross contamination issues noted.-facility uses ZEP FS RTU-D2 alcohol sanitizer - food grade-all employees wear gloves; hair nets and smocks. Observed several employees washing hands.-Discussed equipment cleaning process - broken down once per day and cleaned and sanitized in place.-Reviewed HACCP plan with operator with no issues noted. Logs kept for product cooling and walk in temperatures.-Chemicals labeled and properly stored. General Comments that relate to this Inspection Notes:-food storage good-warehouse is clean and organized-chemicals are kept in locked separate area-2 large freezer containers for storage of packed product for customer pick up - less than 0F-pest control company - Terminex - no issues noted-in process of installing new lights in freezer containers	9/30/2014	Routine Inspection 1st	92
General Comments that relate to this Inspection No violations noted at time of inspection. Facility not in production at time of inspection.Portion of facility manufactures; packages and sells pot stickers; buns; spring rolls etc. and is regulated by USDA and FDA. Facility also manufactures above food items for their restaurant located in Reno - Caie's Oriental Cafe.General Notes:-hand sinks all stocked-reviewed HACCP plan with operator including cleaning/sanitizing of grinding equipment; pot sticker machines; mixers and food preparation areas with no problems noted-observed equipment temperature and cooling logs in use with no problems noted-three-comp. sink used for wash; rinse; sanitize-chemical test kits available-walk-in at 40F -cooled pot sticker filling checked at 39F-no raw meat product stored at time of inspection - discussed proper storage of raw meats to prevent cross-contamination of ready-to-eat foods-freezer at 0F-food and single service items stored 6" above ground-chemicals labeled and stored properly-restrooms stocked and clean-discussed employee health policies. Ensure ill employees with gastrointestinal symptoms (vomiting; diarrhea; jaundice; fever) are excluded for the duration of the illness and 48 hours after their last bout of illness.*Note: Observed dish machine in production room not in operation. Per operator; three-comp. sink is used instead of dish machine because the dish machine uses too much hot water. Advised operator that if hot water is not available at all times of operation; the water heater may need to upgraded. All hand sinks; prep sinks and three-comp sink functional with hot water at time of inspection. Operator stated that hot water is always available when the three-comp. sink is used for dishwashing. Operator stated that facility is currently in the process of submitting permits to construct a new preparation room - hot water heater capacity will be re-evaluated during plan review process for new preparation room. General Comments that relate to this Inspection No violations noted at time of inspectionGeneral Notes:-food all stored 6" above ground-walk-in freezers checked at -1 and -5-chemicals labeled and stored properly-facility clean and in good condition-restrooms stocked and clean-regular pest control by Orkin	8/14/2013	Routine Inspection 1st	100
[1] Lighting provided as required; fixtures shielded 370) Adequate lighting not provided. Provide sufficient lighting to ensure food protection and proper cleaning.Light bulb out in walk in cooler. Replace light bulbs to ensure proper cleaning and food protection. Correct by 9/7/12. General Comments that relate to this Inspection Notes:Manufacturing side for restaurant:Handsink stocked properly and accessible. Wok/Hood Area - clean and well maintained.3 compartment sink operational. No leaks observed in plumbing. Sani in compartment 200ppm. Discussed w/ Bill about proper sani levels for chlorine. Needs to be 50-100ppm. Strips on Hand.Equipment clean and well maintained. Handles clean. Facility very clean. **Observed proper food preparation on site. General Comments that relate to this Inspection Notes:Walk in coolers @ 38 f. All food products stored properly and in food grade containers. Potstickers cooling temped at 38 f. All food products stored properly and well contained. Shelving and floors clean. Pest control - traps clean and set throughout warehouse. Warehouse clean.	8/31/2012	Routine Inspection 1st	99
[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 food scoop not stored properly in food bin. Correct by 3/8/11. [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.Observed wooden knife block used in restaurant prep area. Wood block must be removed from kitchen and replaced with a smooth; sealed; easilu cleanable container to prevent cross contamination issues. Observed food scissors and knives dirty with food debris. Correct by 3/8/11. [1] Storage; handling of clean equipment / utensils Observed food debris and dirty blue gloves stored in stainless steel container with chopping and cutting utensils. All utensils must be stored in clean containers to prevent potential cross contamination issues. Correct by the end of 3/8/11. [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.Observed in restaurant prep area wall behind food bins food stains on wall. Clean on regular basis to maintain sanitary conditons. Correct by 3/8/11. General Comments that relate to this Inspection The following was observed during the inspection: Walk in 10 f. All food product frozen.Prep area table clean.Hood area/ wok area very clean.Dishwasher operational 50ppm.Cookware and utensils stored properly clean.Handsinks stocked properly w/ soap and p-towels.Floors and counters clean.**Inspected manufacturing area equipment and prep areas very clean. Did not observed any food debris. Reviewed all temperature logs in facility. Discussed cooking and cooling procedures with Tom. General Comments that relate to this Inspection The following was observed during the inspection:Warehouse area clean and all food products stored properly.All food products have current dates. Orkin is pest control - visits are every 2 weeks.Observed Uncle Chen White Pepper in warehouse facility - product was purchased Dec 2010. Gave Tom phone number to a contact to call to see if White pepper is ok. White pepper should be ok to use.	3/8/2011	Routine Inspection 1st	95
General Comments that relate to this Inspection Opening inspection:All equipment clean and operational. Kitchen area clean.All handsink operational (Hot and cold water provided) and stocked.3 compartment sink - ok.DIshwasher 200ppm. All construction in good condition.Knife block have become worn - Meaning that block have exposed wood. All food equipment should be smooth non absorbent surfaces and easy to clean. Replace knife blocks w/ equipment that is smooth durable surfaces and easily to clean. Replace by 5/7/10.Submit plans if new construction takes place for this facility.Facility will be risk 4. General Comments that relate to this Inspection Openin Inspection:Facility construction in good condition. Walk in 40 f. All food properly stored.Freezer 0 f. All food frozen and stored properly.Pest Control is Orkin- Tin cats all over warehouse.When expansion of packing line and cooking area begin - Remember to submit plans for new construction**Warehouse Risk Category 2.	4/28/2010	Opening Inspection	100

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