- General Comments that relate to this Inspection
Second Routine inspection for follow-up from complaintThe following was inspected:Refers are all @ 40f; meat slicers are clean and sanitized at the time of inspection.All areas under the counter have been pressure washed and cleaned; floor drains have been cleaned; floor area in butcher area is clean and free of debris.No vermin or pests observed at the time of inspection. Manager states that no pests have been observed since the area has been cleaned.Discussed routine cleaning and maintainence of the area to ensure no pests or vermin issues in the future.Observed three compartment sink with leak; repairs being conducted at the time of inspection. Ensure that all leaks are resolved when repairs are completed.Hand sink is clean and stocked.No violations noted at the time of inspection.
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6/16/2015 | Routine Inspection 2nd | 100 |
- General Comments that relate to this Inspection
Violation from the last inspection has been correctedFRP has been installed in the map sink room and all holes in the walls have been sealedAll recommendations from the CPO have been completedNo pest activity observed during the inspection or in the sticky padsHandsink clean and stockedCarnitas 140FArea is very clean; and floors under both display fridges have been cleaned. Coving has been installed on the junction between the walls and the floors
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2/26/2015 | Routine Reinspection 2nd | 100 |
- [1] Walls; ceilings: attached equipment constructed; good repair; clean surfaces; dustless cleaning methods
Coving on the wall under the sink still needs to be replaced to seal wall juncture and facilitate proper cleaning.
- General Comments that relate to this Inspection
Contact provided a copy of the report from the CPO which included treatment and additional abatement recommendations including replacement of weather stripping on the exterior door; clearing and sanitizing all floor drains/sinks; sanitize ovens and fryers; removing grease deposits on surfaces and equipment and sanitize floors or wet organic matter. All of these recommendations have been completed except for the weather stripping and the area is very clean. All recommendations from the CPO must be followed to abate and prevent vermin attraction. Only one sticky trap was visible in the facility; no pest activity was observed. Need to distribute more sticky traps throughout the facility to monitor pest activity. Will follow-up next week with facility during the reinspection for all other violations noted at this facility from the last inspection. A copy of the CPO report is attached.Carnitas 135-170F; ensure ambient temperature is at least 140F to correctly maintain hot holding temperature Handsink clean and stockedFridges <40FEnsure staff are deep cleaning under the meat display case on a routine basis; especially along the front cover to prevent pest attraction
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2/20/2015 | Routine Reinspection 1st | 99 |
- [4] Presence of vermin; outer openings protected; no prohibited animals
Observed both dead and alive cockroaches in the meat market area; especially under the display fridge. Contact said they Terminex is the CPO and they come monthly. CPO needs be called within 48 to treat facility; highly recommend deep cleaning facility prior to treatment to facilitate proper monitoring after CPO treatment. Ensure CPO leaves sticky traps throughout facility to facilitate monitoring. All floors; walls and under equipment must be thoroughly deep cleaned to prevent further attraction and propagation. A copy of the CPO repot must be available during reinspection. Outside solid waste enclosure looks clean; no cardboard visible.
- [1] Walls; ceilings: attached equipment constructed; good repair; clean surfaces; dustless cleaning methods
Need to replace coving under the sink behind the meat display case and in the wall behind the hot holding display case to facilitate proper cleaning. Need to repair the holes in the walls in the mop sink area to prevent access by vermin.
- General Comments that relate to this Inspection
Handsink clean and stockedBathrooms clean and stockedFood storage goodAll fridges <=40FCarnitas 140-125F; contact said the meat had been made at 10:30 and they usually only make enough to last through lunch. Ambient temperature of the case was 100F contact turned up the heat on the unit. At 11:30 the ambient temperature was 150F and the meat was at 140F. Unit was working; ensure the unit is kept hot to maintain all food <=140F.
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2/17/2015 | Routine Inspection 1st | 95 |
- [2] Food protected during storage; preparation; display; service; transportation
#5 -Observed cooked meat in hot holding display at temperatures between 95-198F. Per CFPM; items were placed in display at ~1030. Cooked pork; etc. was pulled from display and re-heated at the time of inspection. (Tripe was ok at 198F).#5- Observed uncovered meat in the walkin refrig.- Ensure all food is properly covered.
- [1] Thermometers provided and conspicuous
#8- Facility must have thermometers in cold hold meat display. Provide 3-4 additional thermometers in meat case to ensure proper temperatures are maintained. (Case was holding colder at the south end- meat temped b/n 38-46F. Case temperature lowered during inspection.
- [2] Food (ice) contact surfaces: designed; constructed; maintained; installed; located
#15- Observed dirt and orange mold on ice machine. Must completely empty; clean and sanitize within 48 hours.
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
#35- Observed pooling water where missing tiles are located. Must replace missing tiles.
- General Comments that relate to this Inspection
Notes- Advised CFPM that if he chooses to use time as temp. control; he must properly document. Must provide time pulled and place in display case and properly discard anything left after 4 hours.- Handsinks were properly stocked with soap and papertowels.- Test strips available; bucketsfor cleaning towels tested; @ ~100ppm Cl.- Walkin refrig. holing @~ 30F.
- General Comments that relate to this Inspection
All violations noted from previous inspection (11/12/2014) have corrected at this time. Good Job!(Window on displayon hot hold case has been replaced. Temps good)
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11/14/2014 | Routine Inspection 1st | 94 |
- [2] Accurate thermometers; chemical test kits provided; gauge cock (1/4" IPS Valve)
Provide a thermometer to check food temperatures; none were available in meat department. Note: Thermometers (2 of them) were found after inspection.
- [1] Non-food contact surfaces of equipment and utensils clean
Clean buckets (small white buckets) that hold the paper.
- General Comments that relate to this Inspection
Original Inspection completed on Washoe County Health District hard copy by Bryan Wagner:Hand sink has soap; paper towels; hot and cold running water.Dry goods area clean.Stomach meat (pork) 140F on steam table.Reach-in display refrigerator 35F.Walk-in meat refrigerator 41F.Hobart meat mixer clean.Note: Small white buckets have been cleaned.
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7/9/2013 | Routine Inspection 1st | 97 |
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
Facility shall repair damaged/torn walk-in refrigeration door gasket to maintain a tight seal.Facility shall repair damaged coving near handsink; stainless steel has seperated and detached from wall. Maintain all surfaces smooth and cleanable especially in meat preparation.
- [1] Installed; maintained
Facility shall repair leak under three-compartment sink; observed a bucket collecting water.
- General Comments that relate to this Inspection
The following was observed at the time of inspection:Cold-holding meat products checked good; ground beef at 41F; beef shank at 36F; chicken breast at 37F; talapia at 38F; stomach at 36F.Handsink checked stocked and functional; observed handwashing.All meat display cases; freezers; and walk-in refrigeration checked within regulation.Sanitizer bucket available with 50-100ppm chlorine.Reviewed employee illness protocols....
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4/18/2012 | Routine Inspection 1st | 98 |
- General Comments that relate to this Inspection
Opening Reinspection:All opening inspection corrections from 01/04/2012; complete.Washoe County Health Permit will be issued.
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1/10/2012 | Opening Reinspection 1st | 100 |
- General Comments that relate to this Inspection
Opening Inspection/Change of Ownership:Facility is approved to operate as a (risk category 3 Meat Health Permit) with the following conditions:1) Facility shall repair/replace meat chest freezer; unit is cracked in several places and no longer cleanable.2) Facility shall repair hot-case glass door to ensure a tight seal.3) Facility shall only use food grade lubricants on all grinding equipment; all other lubricants shall be stored in another location away from food.4) Facility shall re-caulk at three-compartment sink.5) Facility shall purchase additional thermometers for checking food temperatures.
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1/4/2012 | Opening Inspection | 100 |
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