- General Comments that relate to this Inspection
All violations from the last inspection have been correctedThe hole in the floor goes to a small clean-out that cannot be covered because access is required. Because it is depressed in the floor it must be kept and free of standing water. Area was clean and free of standing water during the inspection Handsink clean and stockedFridge has been cleaned Sticky pads to monitor vermin activity are available and being used by operator. No pest activity was observed during the inspection.
|
2/26/2015 | Routine Reinspection 1st | 100 |
- [1] Non-food contact surfaces of equipment and utensils clean
Observed food debris on the bottom of the reach-in freezer near the hood. Need to deep clean unit to prevent contamination and vermin attraction.
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
Observed a hole in the floor under the handsink with standing water. Need to repair floor to prevent standing water and vermin attracting. Due to abatement next door; all floors need to be swept and deep cleaned to prevent vermin attraction. Ensure CPO puts sticky pads in the area as well to monitor vermin activity though none was observed during the inspection.
- General Comments that relate to this Inspection
All fridges <40FAll meats in walk-in fridge 38-40Fsalsa; cheese and sliced tomatoes in make-up table <=40F; ensure staff keep the lid closed when not in use to maintain temperature Handsink clean and stockedFood storage good3 compartment sink and sanitizer bucket 200 ppm Cl; recommend maintaining between 50-100 ppm Cl
|
2/17/2015 | Routine Inspection 1st | 98 |
- [2] Food protected during storage; preparation; display; service; transportation
#5- Observed carne asada and pork at 108-117F (inspection conducted during lunch). Per staff; meat was in steam table for approximately 1.5 hours. Advised to reheat as facility was not busy. Advised staff to keep covers closed when not using to help maintain temps. All meat was reheated during time of inspection.
- [1] Non-food contact surfaces of equipment and utensils clean
#22- Observed grease buildup under & behind deep fryers – must be maintained in a clean manner to prevent vermin etc.#22- Observed buildup in makeup refrigeration unit- must clean on a regular basis.
- General Comments that relate to this Inspection
Notes: - Handsink properly stocked with soap and papertowels.-Test strips provided and accessible.- Cleaning cloths in bucket sanitizer b/n 100-200ppm.- Walkin refrig unit holding @ ~ 40F- Beans; rice; ground beef all holding above 140Fon steam table.
- General Comments that relate to this Inspection
All violations have been corrected from previous inspection (11/12/2014).Good Job!
|
11/14/2014 | Routine Inspection 1st | 97 |
- General Comments that relate to this Inspection
Oringinal Inspection completed on Washoe County Health District hard copy by Bryan Wagner:Temperature Chef Station reach-in 40F.Temperature beef on steam table151F.Temperature of refried beans 149F.Chlorine sanitizer for cleaning rags in customer area 100ppm.Chlorine sanitizer for cleaning rags at chef station 100ppm.Third compartment sanitization rinse (chlorine) 100ppm.Garbage area clean; lids to dumpster closed.Handsink stocked with soap and towels; plus has hot and cold running water.Men and women's restroom serve the restaurant; meat dept.; and grocery store. Restrooms have soap; paper towels; and toilet paper.Front counter refrigerator 39F.Observed employee washing hands.Observed employee using ice scoop.Small reach-in out front 36F.No violations noted this date.Patricia Patino was aware of how to calibrate a metal stem probe thermometer.
|
7/9/2013 | Routine Inspection 1st | 100 |
- [2] Food protected during storage; preparation; display; service; transportation
Observed rethermalization of beef and chicken in microwave in paper bag and grocery bag; facility shall use approved foodgrade containers. Paper bags and grocery bags may impart chemicals into the food product when rethermalizing in the microwave.
- General Comments that relate to this Inspection
The following was observed at the time of inspection:Hot-holding on steam table checked good; beef carnita at 137F; pork at 143F; chorizo at 139F; tongue at 160F; rice at 145F.Cold-holding checked good; tomatoes at 37F; cheese at 39F; tongue at 38F; beef shank at 42F.Reviewed handwashing; employee illness protocols; and three-compartment sanitization procedures. All procedures checked good.Sanitizer buckets available with proper chlorine (50-100ppm).Refrigeration and freezer temperatures checked within regulation.
|
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 Counth Health permit will be issued.
|
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 restaurant Health Permit) with the following conditions:1) Repair walk-in refrigeration floor with a cleanable surface such as diamond plate or stainless steel; floor is very rusted and no longer cleanable.2) Repair any water leaks in reach-in refrigeration system.3) Seal/ repair metal shelf which is very rusted/oxidized.4) Clean juice case in customer area; refrigeration unit observed dirty with debris and water collection.5) Install thermometers in all refrigeration units.
|
1/4/2012 | Opening Inspection | 100 |
Restaurant representatives - add corrected or new information about Carniceria Los Amigos (Restaurant), 677 E Moana Ln, Reno, NV »