Carniceria Morelia Deli, 4753 N Virginia St, Reno, NV - inspection findings and violations

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Business Info

Name: CARNICERIA MORELIA DELI
Address: 4753 N Virginia St, Reno, NV
Total inspections: 5
Last inspection: 8/6/2015
Score
83
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Inspection findings

Inspection date

Type

Score
  • [5] Potentially hazardous food meets temperature requirements during storage; preparation; display; service; transportation
    30) CANNOT COOK AT HOME; ALOT OF PRODUCT RICE; BEANS; MEATS BUT NO EQUIPMENT (2ND).
  • [2] Food protected during storage; preparation; display; service; transportation
    50) 1) THE EQUIPMENT THAT WAS PRESENT IS NOT APPROVED; HOT PLATE; CROCK POT; MICROWAVE; PROPANE STOVE DISCONTINUE USE UNTIL GET NSF COMMERCIAL GRADE EQUIPMENT (2ND) 2) HAD SHRIMP THAWING IN STANDING WATER AT 61-64 DEGREE F MUST THAW UNDER CONTINUOUS RUNNING WATER OR REFRIGERATOR. PRODUCT DISCARDED
  • [4] Sanitization rinse; clean; temperature concentration; exposure time; equipment; utensils sanitized
    140) SANITIZER AT 400 PPM TURNED BLACK WENT OVER THIS ON 4/13/15 WITH OPERATOR ONLY 50-100 PPM. CORRECTED ON SITE
  • [1] Single service: articles; storage; dispensing; used
    240) FOAM CUPS USED AS SINGLE SERVICE ITEMS TO SCOOP RICE [; BEANS; SPICES; MEATS DISCONTINURE AND USE HANDHELD SCOOPS/SPOONS TO PREVENT CROSS CONTAMINATION.
  • [5] Necessary toxic items properly stored; labeled; used
    400) BOTTLE OF UNKNOWN CLEANER NOT LABELLED LABEL ALL BOTTLES (CORRECTED ON SITE)
  • General Comments that relate to this Inspection
    NOTES:NONE OF THE VIOLATIONS FROM 4/13/15 CORRECTED. SAW SAME VIOLATIONS AT 6/4/15 INSPECTION. DAUGHTER ASKED IF "COOKING AT HOME AND SHE SAID YEAH" THEY ARE COOKING FOOD IN NON COMMERCIAL PRODUCTS.********DAVID OROZKO WENT BACK A WEEK LATER AND REALLY WAS ABLE TO TALK TO TALK TO THEM; THEY DEFINATELY DID NOT UNDERSTAND ME CLEARLY.DAVID FELT THAT THEY ARE OK DOING WHAT THEY ARE DOING AND ALOT OF THE IDE
8/6/2015Routine Reinspection 1st83
  • [5] Source sound condition; no spoilage
    10) Had a bus tub of cooked chicken that they were shredding. When asked about how cook employee stated she made it at home. YOU CAN NOT COOK AT HOME ANY PRODUCT FOR SERVICE IN THE DELI. Chicken was Voluntarially Condemned.
  • [4] Facilities to maintain product temperature
    40) There was a two burner propane stove along with other propane stoves that utilize lp tanks and open flame. This is not approved commercial cooking equipment and is a danger to staff. Discontinue the use of these cooking devices. Cooking devices must be NSF approved.
  • [2] Food protected during storage; preparation; display; service; transportation
    50) Had a bus tub all the way full of refried beans. The temp was 79-82. Was told it was made last night but the process is cooking then turn off all night and sit then put into bus tub and into the refer when they come in at 0900 next day. Went over cooling procedure and parameters and left cooling logs. They were adviced that they must moonitor temps at all time they cannot leave off over night. One cook transfer into shallow metal pans no more than a inch to 2 inches thick do not cover and place into to refer/freezer to cool monitor temps pre log. Voluntarially Condemned
  • [2] Food contact surfaces of equipment and utensils clean; free of abrasives; detergents
    170) Service utensils were all stored food contact up; must rotate to food contact down handles up to prevent against cross contamination. Corrected on site
  • [1] Single service: articles; storage; dispensing; used
    240) Were using single service cups in the spices/rub. Discontinue and use handled scoops that must be kept handles up out of product to prevent cross contamination. Corrected on site
  • [4] Number; convenient; accessible; designed; installed
    300) Handsink was being used to wash service utensils. No handwashing was observed. HANDSINK MUST BE USED AS A HANDSINK ONLY and MUST WASH HANDS WHEN A TASK IS SWITCHED. Advised
  • General Comments that relate to this Inspection
    Notes:There is a small leak on the 3 comp sink that needs fixed.3 comp sink wash; rinse; sanitize air dry and MUST USE TEST STRIPSHot holding temps were all 143-152 beans; rice; meats. Prep refer at 39 degree F product ok Hand sink stocked but must use as a handsinkCooling logs leftWent over sick policy for hands and cooling.
4/13/2015Routine Inspection 1st82
  • [1] Thermometers provided and conspicuous
    Thermometer missing in cold holding unit. Ensure all refrigeration and freezer units are stocked with a conspicuously placed thermometer in order to monitor unit temperature.
  • [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
    Non food contaact surface not maintained properly. All non food contact surfaces must be maintained properly (Replace flaking shelves in Reach-In.).
  • General Comments that relate to this Inspection
    Notes-Hand sink properly stockled and used.-Hot holding-Beef 145F.-Pork 154F.-Chicken 144F.-Beans 144F.-Rice 145F.-Reach-In 35F.-All lights properly shielded.-All items stored at least 6" off the ground.-Bathroom properly stocked.-Three compartment sink ok.-Test stripes available.
4/18/2014Routine Inspection 1st98
  • [2] Food protected during storage; preparation; display; service; transportation
    Using single service cups as scoops for deli items. Only use scoops with handles for dispencing deli items.
  • General Comments that relate to this Inspection
    Notes-Hand sink properly stocked and used.-Hot holding-Beans 164F.-Rice 173F.-Beef 189F.-Pork 182F.-Chicken 167F.-Cold holding -Beef 31F.-Pork 33F.-Chicken 32F.-All items stored at least 6" off the ground.-All lights properly shielded.-Bathroom ok.
4/17/2013Routine Inspection 1st98
  • General Comments that relate to this Inspection
    Ok to issue permit to operate.Hand sinks noted stocked and functional.Temperatrue of foods on steam table 165 F and 187 F; all above 140 F.Refigretators observed below 40 F.Cutting boards are becoming rough from cuts; plan on replacing in near future.
1/17/2013Opening Inspection100

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