- [3] CFPM or person in charge present; certificates posted as required
Expired - Must obtain in 60 days (9-16-2015)
- General Comments that relate to this Inspection
Handsinks were fully stockedReach-in Makeup table(s) were all <40FReach-in Chest Frzr @2FFood Temps noted:H-held Chicken in Mole Sauce @179FRe-fried Rice @164FRefried Beans @157FFreshly prepared Enchilada Sauce @184F**Plated Chicken Burrito @172F**Plated Chorizo and Egg omlette @181FCold-Held raw beef cubes@37FC-held pre-cooked Chorizo mix@35FAll condiments were <40FAllserving/scoop handles were uprightAll food prep surfaces were cleanSanitizer buckets used in food prep areas - tested - 100 ppm Cl3-comp sink used for utensils - not setup @time of insp.Both Customer restrooms were found clean and stocked
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7/16/2015 | Routine Inspection 1st | 97 |
- [1] Wiping clothes: clean; use restricted
250) Moist wiping cloths must be kept in sanitizing solution between uses to prevent bacteria growth.
- [1] Installed; maintained
290) Must have hot and cold water under adequate pressure with no leaks.
- General Comments that relate to this Inspection
Repair dripping faucet in Men's RestroomWiping cloth near 3-comp sink needs to be kept in a sanitizer bucketH-held Re-fried beans @163FH-held rice @157FCold-held raw beef @38FCold-held raw shrimp @37FAll condiments were <40FEnchilada sauce @164F* Plated Chile Rellenos temp'd @192F* Plated Shrimp Enchiladas @185FSanitizer buckets used throughout - tested - 100 ppm ClPrep tables were found cleanReach-in Refrig.'s were <40FReach-in Chest Frzr. @ -4F3-comp sink used for utensils - tested - 100 ppm ClCustomer restrooms were cleand and stocked
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7/7/2014 | Routine Inspection 1st | 98 |
- General Comments that relate to this Inspection
All violations from the last inspection have been corrected All food in cold storage is covered and in food grade materials Sanitizer buckets with submerged rags are being used in the front and back of the operationBoth handsinks are clean and stockedAll food storage goodAll fridges <=41FFreezer <=0F
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9/11/2013 | Routine Reinspection 1st | 100 |
- [1] Original container; properly labeled
Observed a can of evaporated milk in the original container with a plastic bag on the top for a lid. Food cannot remain in the original container when opened; must be transferred to a food grade container with a lid - corrected on site
- [2] Food protected during storage; preparation; display; service; transportation
Observed a container under the front counter with avocado; tomatoes and peppers without a lid. Need to store perishable items in a fridge at or below 41F with a cover to prevent cross contamination and temperature abuse - corrected on site
- [1] Wiping clothes: clean; use restricted
Contact said he was using rags to wipe his hands and another rag to wipe down surfaces. Unless towels used to wipe hands are only being used once and laundered; they cannot be used and disposable paper towels must be used. Moist wiping cloths must be kept in sanitizing solution between uses to prevent bacteria growth. Front hand towel holder is broken; need to repair or replace.
- [2] Toilet rooms: self closing doors; fixtures maintained; clean; hand soap/drying devices provided; proper waste receptacle
Neither of the handsink were stocked with paper towels. Keep hand sinks stocked with soap and paper towels at all times to ensure proper hand washing.
- General Comments that relate to this Inspection
Sanitizer bucket 100 ppm CLAll fridge <=41FFood storage goodMinimal cooling of beans and rice; most is made for the day. If facility increases cooling operations; risk level will have to increase Freezer <=0F
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8/27/2013 | Routine Inspection 1st | 94 |
- General Comments that relate to this Inspection
All violations from the last inspection have been corrected and a NSF handsink has been installed near the prep sink. If any plumbing is going to be installed or moved; need to contact Washoe County Health to submit applicable permits and/or plans.All fridges <=41F Food storage good All sink drainage goodIf facility is going to use Quat sanitizer; will need test strips to test concentration
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5/7/2013 | Opening Reinspection 1st | 100 |
- General Comments that relate to this Inspection
**Ok to open; operate & issue permit**Ok to open with the understanding that all corrections discussed below will be completed in a month. If not completed; permit may be suspended until corrections are made. Kitchen is small and only has a 3 compartment sink; hand sink and mop sink. Operator is going to move the prep table up to the front of the restaurant; move the ice machine under the unused hood and install the mop sink to the left of the hot water heater. This will allow the installation of a prep sink. Until the prep sink is installed; must be NSF approved sink; all produce prep must take place in the three compartment sink. Prior to any produce prep the sink must be cleaned and sanitized. Prep sink must be indirectly plumbed to a floor drain by a licensed plumber. All food is made for the day; very few leftovers. All handsinks and cold holding units working and in good repair.Bathrooms clean and stockedIce machine clean and stockedReviewed menu; if there are any major changes to the menu or the operation; need to call the Washoe County Health District. Food is from an approved source Food storage good.Ensure test strips are available for all sanitizers used on site
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4/10/2013 | Opening Inspection | 100 |
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