Carniceria And Deli Mendoza, 5055 Sun Valley Blvd, Washoe County, NV - inspection findings and violations

Business Info

Name: CARNICERIA AND DELI MENDOZA
Address: 5055 Sun Valley Blvd, Washoe County, NV
Total inspections: 5
Last inspection: 6/10/2015

Score
100

Restaurant representatives - add corrected or new information about Carniceria And Deli Mendoza, 5055 Sun Valley Blvd, Washoe County, NV »

Inspection findings	Inspection date	Type	Score
General Comments that relate to this Inspection Notes: -At1:45 pm observed a pan of cooked beans on the counter. Per operator the beans were prepared at 12:00 pm. The temperature of the beans was 99F. Operator moved the beans to a pan of ice water and stirred the beans. Temperature of the beans at 2:10 pm was 63F. Temperature of beans at 2:45 pm was 56F. Inspector instructed facility to cool beans using the ice bath every time instead of leaving on the counter. Inspector told the operator the beans must reach 40F within the next 4 hours. Inspector discussed the proper cooling procedure. Product must be cooled from 140F to 70F within 2 hours and from 70F to 40F within the next 4 hours.-Operator was not keeping cooling logs. -Temperatures of food items in the walk in cooler were good. Rice #1 42F; Rice #2 40F; barbacoa 41F.-Discussed the written procedure for using time as a control for the Chicharrones. Inspector instructed facility to name product; briefly explain how the product is prepared (cooked to what temperature); explain how time will be tracked and recorded and to explain how product will be discarded. Inspector also instructed facility they must keep a record of each time the chicharrones are made including the date; time prepared and the discard time. Inspector will check this procedure and the logs during the next inspection.*If the facility does not have the written procedure or if logs are not being kept the facility will not be able to use time as a control for the Chicharrones.	6/10/2015	Routine Reinspection 2nd	100
General Comments that relate to this Inspection Notes:-All food items in the reach in cooler were properly labeled.-Facility installed FRP between the meat cutting area and the serving area.-No items were thawing at the time of inspection. General Comments that relate to this Inspection Notes: Violations from the routine inspection on 05/06/15 have been corrected.-Cooling logs were checked. Operator is keeping good logs.-Items are now prepared in the morning so the operator can monitor throughout the day. Previously; operator was making the food in the evenings and leaving in the walk in cooler when done cooking.-Items were in disposable shallow pans and smaller metal cooking pots.-Walk in cooler at 34F. Rice at 40F; Manudo at 40F; Pasole at 39F; Barbacoa (called bbq beef in routine inspection report) at 39F. All items were prepared yesterday.-Hot holding temperatures good. Beans 148F; Rice 151F.-Operator is going to use time as a control for the pork pieces. -Operator is no longer using bags to heat product. Food items are poured directly into the hot holding basins.-No water was pooled or leaking in the cold holding make up unit during the inspection.Continue keeping cooling logs for rice; beans and barbacoa. Cooling logs left with facility.Continue to cool all foods using the cooling guidelines.*Container of pork pieces must be labeled with a time to discard the product. Operator must have a written procedure for how time will be controlled for pork pieces.	5/21/2015	Routine Reinspection 1st	100
[5] Source sound condition; no spoilage -Observed a container of tamales in the walk in cooler. Per operator the tamales were made by a friend in a private home. Operator removed the tamales from the restaurant and took them home. Ensure all food items being sold to customers are prepared by a permitted facility. [1] Original container; properly labeled -Observed several wrapped wedges of cheese in display unit with no label. Per operator; cheese is purchased from Cal Vada in bulk and repackaged and wrapped in facility - invoice provided. Ensure a label with name of facility; address and phone number is maintained on all packages -Corrected on site. [5] Potentially hazardous food meets temperature requirements during storage; preparation; display; service; transportation -Observed beans in the walk in cooler that were prepared yestersday. Temperature at 50F. Voluntarily discarded.-Observed rice in the walk in cooler that was prepared yesterday. Temperature at 47F. Voluntarily discarded.-Observed bbq beef in the walk in cooler that was prepared yesterday. Temperature at 80F. Voluntarily discarded.Ensure food items are cooked and cooled properly. Foods need to cool from 135F to 70F within 2 hours and from 70F to 41F within 4 hours. A total cooling time of 6 hours must be achieved.Discussed proper cooling methods including ice baths; shallow pans and smaller portions. Provided operator with proper cooling instructions and cooling logs. Inspector will check cooling logs on a weekly basis until further notice.-Observed pork pieces prepared last night and held at room temperature since last night. Voluntarily discarded.Discussed two options operator can use to hold this product between service. (Operator does not want to use cold holding for this product) -Pork must be kept hot at 135F or above. OR -Time as a control. No more than 4 hours (operator must have a written procedure if using this method) (Product container must be marked with a time to discard the product) [2] Food protected during storage; preparation; display; service; transportation -Observed rice in a grocery bag being heated in the hot holding area. Discontinue use of grocery bags and ensure food is placed in food grade containers to prevent contamination of food products. Facility will have 7 days 05/13/15; to provide food grade bags for heating products. [2] Potentially hazardous food properly thawed -Observed raw chicken thawing in standing water in prep sink. Ensure all potentially hazardous foods are thawed using one of the following methods: 1) Under refrigeration @ 40F or less. 2) Under cold running water. 3) As part of the cooking process. Corrected on site. [2] Food contact surfaces of equipment and utensils clean; free of abrasives; detergents -Observed clean plates stored next to meat cutting area with visible dripage from raw meats - operator removed plates and cleaned/sanitized soiled /contaminated plates. Corrected on site. Ensure all clean equipment and utensils are stored in a separate area to prevent cross contamination. [1] Non-food contact surfaces: designed; constructed; maintained; installed; located -Observed water pooled at the bottom of the cold holding make up unit. Ensure make up unit is repaired within 7 days; 05/13/15; so that water is not leaking in the unit. General Comments that relate to this Inspection Notes:-Food stored 6" above ground-Reach in @ 35F.-Product dates current.-Meat display at 44F; beef 41F; chicken 42F.-Discussed cleaning/sanitizing procedues.-Sanitizer bucket @ 100 ppm Chlorine General Comments that relate to this Inspection Notes:-Handsinks clean and stocked.-Restrooms clean and stocked.-Walk in cooler at 38F. Beef at 41F; Beef in sauce at 41F.-Cook temperature of bbq beef at 167.-3 compartment sink set up properly. Sanitizer at 100 ppm Chlorine.-Sanitizer bucket at100 ppm Chlorine.	5/6/2015	Routine Inspection 1st	82
General Comments that relate to this Inspection Notes:Facility obtained a Washoe County Certified Food Protection Manager as required.The following items were discussed and corrected during the inspection and will be checked during the routine inspection. -Make sure coolers have thermometers to monitor temperatures.-Make sure all product is labeled with product name; date to use by and where product came from for trace back purposes. -Make sure products are stored correctly in the cooler. (Ready to eat foods and vegetables on top; beef and pork in the middle; chicken and eggs on bottom.-Make sure coolers; walls and floors are kept clean. General Comments that relate to this Inspection Notes: All items noted in the Opening Inspection have been corrected. The facility has obtained a Washoe County Certified Food Protection Manager.The following items were discussed and corrected with the operator and will be checked during the routine inspection.-Handsinks must be used to wash hands only. Handsinks cannot be used as a prep sink or for thawing product.-Employees must wear gloves or use utensils when handling ready to eat food.-Employees must wash hands when changing tasks and inbetween handling meat products to prevent cross contamination.-Make sure walls; floors and equipment are cleaned on a regular basis.-Make sure knives and cutting surfaces are kept clean and are sanitized in between preparing meat products.-Make sure product is labeled with when it was made and when to discard. -When cooking large batches of food- (Beans; Soups) Make sure food goes from 135F - 70F within 2 Hours and70F - 40F within 4 Hours.If food is not 70F in 2 hours; food must be reheated and cooling process started over.	3/13/2015	Opening Reinspection 1st	100
General Comments that relate to this Inspection OK to issue permit to operate. Facility will be a Risk Category 2.Facility needs one full time staff member to become a Certified Food Protection Manager within 60 days. List of approved CFPM instructors left with operators. General Comments that relate to this Inspection Ok to issue permit to operate. Facility will be a Risk Category 3. The following items must be completed by operator prior to opening: - Replace missing coving/tile sections in walkway from grocery area into kitchen. - Move display unit out into grocery area to open up access to hand sink. - Install light bulb in Reach in fridge. - Clean door gaskets on make up unit. - Caulk along metal piece near window. - Fill in all holes in walls with spackle or caulking and paint/seal repaired spots so they are smooth and easily cleanable. - Install paper towel dispenser above back hand sink. - Replace light bulb cover in Walk in Fridge. Facility needs one full time staff member to become a Certified Food Protection Manager within 60 days. List of approved CFPM instructors left with operators. The following items should be corrected by next routine inspection (approx 90 days): - Repair external thermometer on Reach in unit (currently reading 50 F while internal is 40F). - Remove tin foil on counter and replace or repair wood shelf so it's smooth and easily cleanable.	12/31/2014	Opening Inspection	100

CARNICERIA AND DELI MENDOZA respresentatives - respond and add information

Recently added reviews

Name	City	Users' Rating
Denny's Restaurant @ Wld Wld West 8189	Las Vegas, NV
Dream Cafe & Hookah Lounge	Las Vegas, NV
MOLLY'S TAVERN BAR	Las Vegas, NV
El Pollo Loco #6042	Henderson, NV
Island Grill Bar	Las Vegas, NV
Agua El Manantial #2	Las Vegas, NV
Tavern at the Falls - Restaurant	Las Vegas, NV
DOTTY'S #48	Las Vegas, NV
SOHO PIZZA BAR - ISABELA'S RESTAURANT	Las Vegas, NV
WENDY'S #34	Henderson, NV

Restaurants in neighborhood

Name
BOB & LUCY'S SUN VALLEY
CARNICERIA AND DELI MENDOZA
CHELENA'S TACOS
JAVA GEM
PANDA HOUSE
SUBWAY
TEJARO MEXICAN GRILL
QUIK STOP MARKET #160

Create your own business profile on city-data.com. It's completely free!

Business Search - 14 Million verified businesses