Candelaria's Mexican Food, 654 N Mc Carran Blvd, Sparks, NV - inspection findings and violations
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Inspection findings | Inspection date | Type | Score |
|---|
- [1] In-use food; ice dispensing utensils properly stored
Ice scoop and scoops in dry storage bins observed with handles in contact with the product. Bowls may not be used as scoops.090) Store ice/food scoops within separate clean container or in product with handle up to minimize hand contact with product.
- [3] CFPM or person in charge present; certificates posted as required
CFPM on file no longer works at facility. A new CFPM must be on staff with in 30 days. The CFPM must be at least a 30 hour per week employee. Correct by 12/17/15.
- [4] Sanitization rinse; clean; temperature concentration; exposure time; equipment; utensils sanitized
Dishwasher observed with less than 50ppm chlorine. Repair or replace dishwasher to maintain sanitizer concentration between 50-100ppm chlorine.Facility has 3 compartment sink that shall be used to wash; rinse and sanitize dishes until the dishwasher is repaired.
- [1] Non-food contact surfaces of equipment and utensils clean
Observed inside of microwave; freezers and refrigerators dirty. Clean inside of all units and maintain on regular cleaning schedule.
- [1] Installed; maintained
Leak observed in prep sink faucet. Repair leak.
- [2] Toilet rooms: self closing doors; fixtures maintained; clean; hand soap/drying devices provided; proper waste receptacle
No hand soap available at front hand sink.Provide soap and paper towels at all times to facilitate proper handwashing.
- General Comments that relate to this Inspection
Notes:-observed good employee handwashing at back hand sink; no bare hand contact observed-cold holding checked ok - reach in 1 at 36F; cooled rice at 38F; sauce 36F; reach in 2 at 40F - cheese at 40F; reach in 3 at 36F - stew at 37F; raw beef at 36F; shrimp at 37F; make up unit - lettuce at 39F; tomatoes 38F; cheese 38F; chicken 37F; produce reach in at 40F-hot holding checked between 140-178F-discussed cooling procedures with no issues noted; nothing cooling at time of inspection-final cook temp of beef at 185F-test strips available-sanitizer bucket at 200ppm chlorine - lower and maintain between 50-100ppm chlorine-discussed raw handling and thawing procedures with no issues noted; separate tongs are used for raw and cooked-date labeling is used inconsistently. All containers must be marked to ensure that no product is kept for more than 7 days.-restrooms clean and stocked-dumpster ok-no pest issues noted at time of inspection-discussed employee health - ensure anyone with gastrointestinal symptoms (vomiting / diarrhea) is excluded for 48 hours after symptoms stop.
|
11/17/2015 | Routine Inspection 1st | 88 |
- General Comments that relate to this Inspection
OK to issue permit to operate.Facility will be a risk category 3. Violations noted on opening inspection have been corrected.Chest freezer and ice machine clean; do maintain on regular cleaning schedule.Make up unit checked ok - tomatoes and cheese at 40F; do monitor product regularly to ensure it is kept at 41F or below.Dish machine checked at 50ppm chlorine. Sanitizing log left with operator. Do check machine daily to ensure proper levels of sanitizer are dispensed (50-100ppm chlorine).
|
8/4/2015 | Opening Reinspection 1st | 100 |
- General Comments that relate to this Inspection
The following items must be corrected prior to issuing permit:1. dishwasher not dispensing proper levels of sanitizer. Repair or replace dishwasher to maintain 50-100ppm chlorine. 3 compartment sink will be used to wash; rinse and sanitize until dishwasher is repaired and dispensing proper levels of sanitizer.2. Chest freezer observed with large amount of ice and stains. Clean out freezer and sanitize before refilling.3. Ice machine deflector plate observed with brown and yellow fuzzy growth. Burn ice; clean and sanitize ice machine.4. Make up unit on cook line food temped at 41F-45F. Ambient air thermometer showed 41F. Unit turned down durng inspection and temped approximately 30 minutes later at 40-43F. Per operator they had just refilled many items in the unit. Monitor unit (refrigeration log provided) to ensure all potentially hazardous food is maintained at 41F or below.CFPMs:Raul Hurtado de la Torre; WCHD cert#M140516; exp 3/18/19Juan Esquivel; certificate not available at time of inspectionNotes:Facility will be a risk category 3.-hand sinks stocked; observed good employee handwashing-discussed no bare hand contact with ready to eat foods. Please review with all employees to properly use gloves or utensils to prevent bare hand contact. -observed salsa cooling in ice bath. Initially temped at 82F; approximately 30 minutes later temped at 71F. Reviewed cooling procedures with no issues noted.-freezers; reach in and chest freezer at 0F or below; all product frozen-1 door reach in with beef at 32-35F; 2 door produce reach in at 38; lettuce at 41F; 2 door tall reach in salsa 38F; tamales 39F; chicken 39F; rice 41F; 2 door short reach in shrimp 39-39F; back 2 door reach in beef 38F; cheese 38F-hot holding rice 167F; cheese sauce 152F; red sauce 178F; beans 152F-no items cooking at time of inspection; discussed final cook temperatures with no issues noted-thermometers available in all cold holding units and stem thermometers available for monitoring product temperature-discussed thawing procedures with no issues noted-food stored properly. Good separation of raw and ready to eat.-out door storage room ok-chemicals labeled and properly stored-regular pest control by Terminex; no pest issues noted at time of inspection-restrooms clean and stocked-sanitizer bucket at 100ppm chlorine; cloths properly stored-slicer observed clean-discussed employee health; ensure anyone with gastrointestinal symptoms (vomiting / diarrhea) is excluded for 48 hours after symptoms stop.
|
7/24/2015 | Opening Inspection | 100 |
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