- General Comments that relate to this Inspection
Violations noted on previous inspection have been corrected.-make up unit - pico at 38F-Do continue to monitor unit daily to ensure food is kept at 41F or below.
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7/20/2015 | Routine Reinspection 1st | 100 |
- [5] Potentially hazardous food meets temperature requirements during storage; preparation; display; service; transportation
Observed rice in walk in at 54F. Per operator rice had been made yesterday. Item voluntarily discarded.Discussed cooling procedures; cooling logs left with operator. Ensure foods are cooled from 135F to 70F within 2 hours and from 70F to 41F within an additional 4 hours. Foods shall be left uncovered during cooling process to allow heat to escape.Observed pot of frozen meat thawing at room temperature. Ensure foods are thawed under refrigeration; under cold (less than 70F) running water or as part of the cooking process.Corrected on site.
- [4] Facilities to maintain product temperature
Observed make up unit with the following temperatures: sliced tomatoes 48F; lettuce 49F; pico 48F. Per operator items had been sliced this morning. Store items on ice or mark items with date and time to ensure they are not held above 41F for more than 4 hours.Repair or repace unit to hold food at 41F or below.
- General Comments that relate to this Inspection
No violations noted at time of inspectionNotes:-reach in at 39F-ice labeled as required-dates checked ok - discussed first in; first out procedures with no issues noted-food properly stored-chemcials labeled and properly stored-regular pest control by Orkin - no pest issues noted at time of inspection-discussed employee health - ensure anyone with gastrointestinal symptoms (vomiting / diarrhea) is excluded for 48 hours after symptoms stop.
- General Comments that relate to this Inspection
CFPM - Lourdes Rodriguez and Martin Zermeno-Lara: certificates not available at time of inspection.No one has failed an initial inspection in the last year.Notes:-hand sink stocked; observed good employee handwashing-discussed no bare hand contact with ready to eat foods-walk in ok -- all items temped at 41F or below.-freezer at 0F - all items frozen-hot holding on stove 137F - 180F-food properly stored-date marking system in place; discussed first in; first out procedures with no issues noted-chemicals labeled and properly stored-restrooms stocked and clean-3 compartment sink and test strips available-thermometers available-discussed final cook temperatures with no issues noted-regular pest control by Orkin - no pest issues noted at time of inspection-discussed employee health - ensure anyone with gastrointestinal symptoms (vomiting / diarrhea) is excluded for 48 hours after symptoms stop.
- General Comments that relate to this Inspection
No violations noted at time of inspection.Notes:-hand sink stocked; observed good employee handwashing-walk in ok - all product at 41F or below-freezer ok - all product frozen-display case ok - fish 31F; raw beef 37-39F; raw chicken 39F; sausage 41F-food properly stored; no cross contamination issues noted at time of inspection-discussed cleaning procedures with no issues noted-slicer clean-date marking system in place; discussed first in; first out procedures with no issues noted-3 compartment sink and test strips available-chemicals labeled and properly stored-restrooms stocked and clean-regular pest control by Orkin - no pest issues noted at time of inspection-discussed employee health - ensure anyone with gastrointestinal symptoms (vomiting / diarrhea) is excluded for 48 hours after symptoms stop.
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7/17/2015 | Routine Inspection 1st | 91 |
- [2] Food protected during storage; preparation; display; service; transportation
Food product stored on floor. Store all food product at least 6 inches off floor to prevent potential cross contamination.Food products on the shelve past expiration dates. Remove items and properly rotate stock to ensure safety of food sold to customers.
- [1] Lighting provided as required; fixtures shielded
Lights not shielded. Provide light shields or use shatterproof bulbs to prevent potential glass contamination of food.
- [1] Lighting provided as required; fixtures shielded
Lights not shielded. Provide light shields or use shatterproof bulbs to prevent potential glass contamination of food.
- General Comments that relate to this Inspection
Notes-Walk-In 36F.-Produce reach-In ok-Mop sink ok-Bathroom properly stocked.-Dairy dates ok.
- General Comments that relate to this Inspection
Notes-Hand sink properly stocked and used.-Three compartment sink ok.-Test stripes available.-Hot holding-Pork 165F.-Beans 155F.-Most items are cooked to order-Walk-In 38F.-Freezer -10F.-Hood clean.-Salsa bar ok.-Scoops and thongs properly stored.
- General Comments that relate to this Inspection
Notes-Hand sink properly stocked and used.-Walk-In 38F.-Freezer -10F.-Reach-In 38F.-Cold holding-Chicken 34-36F.-Beef 37-38F.-Pork 34F.-Shrimp 38F.-Three compartment sink ok.-Test stripes available.-All lights properly shielded.-All items stored at least 6" off the ground.
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6/9/2014 | Routine Inspection 1st | 96 |
- [2] Food protected during storage; preparation; display; service; transportation
Food product stored on floor. Store all food product at least 6 inches off floor to prevent potential cross contamination.
- [1] Non-food contact surfaces of equipment and utensils clean
Fan guards in freezer with exposed meat have lint build up on them. Clean fan guards.
- [1] Lighting provided as required; fixtures shielded
Lights not shielded. Provide light shields or use shatterproof bulbs to prevent potential glass contamination of food.
- General Comments that relate to this Inspection
Notes-Reach-In 40.-Walk-In 36F.-Can dates ok.-Dairy dates ok.-Bathroom properly stocked.-Three compartment sink ok.-Test stripes available.-Mop sink ok.-Chemicals properly stored.
- General Comments that relate to this Inspection
Notes-Hand sink properly stocked and used.-Three compartment ok.-Test stripes available.-Wiping cloth bucket santizer at 100 ppm chlorine.-Scoops ok on salsa bar.-Reach-In fish 31F.-Beef 35F.-Beef 37F.-Beef 38F.-Bathroom properly stocked.-Mop sink ok.-Chemicals properly stored.
- General Comments that relate to this Inspection
Notes-Hand sink properly stocked and used.-Wiping cloth buckets sanitizer at 100 ppm chlorine.-Meat slicer cleaned after each use.-Fish 31F.-Beef 35F.-Beef 37F.Beef- 38F.-Walk-In 34F.-Freezer -10F.-All items stored at least 6" off the ground.-All lights properly shielded.-Three compartment sink ok.-Test stripes available.-Bathroom properly stocked.-Chemicals properly stored.-Mop sink ok.
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7/31/2013 | Routine Inspection 1st | 96 |
- [2] Food protected during storage; preparation; display; service; transportation
Observed clean wiping cloths used for food. Discontinue using wiping cloths for storage or covering of food. Acquire food grade lids and food grade containers to cover tortillas.
- [5] Necessary toxic items properly stored; labeled; used
Observed 3 spray bottles not labeled to its proper contents. Label all containers of toxic chemicals with name of contents. Discussed with operator to discontinue recycling chemicals bottles that are labeled "tire cleaner" and other cleaning agents with Sanitizer B-130. Do label all chemicals properly to prevent misuse. Do acquire general use spray bottles to store Sanitizer B-130 and properly label all cleaners and chemicals.* Corrected on site.
- General Comments that relate to this Inspection
All cold holding checked OK and recorded below 40 F.All food properly stored; no chemicals over food.All use by dates current. First in; first out method of rotation on all food including bulk foods.Dairy dates current. Discussed with operator to keep packaging labels displayed on individual candy for traceback capabilities.
- General Comments that relate to this Inspection
All cold holding checked OK and recorded below 40 F.Hot holding temps. recorded:Beef @ 183 F; Menudo soup @ 190 F; Mexican rice @ 181 F; and Chicken @ 157 F.No leftover food is cooled for reservice. Reviewed with operator cooling process for chicarron . Hot food must be cooled from 140 F to 70 F within first two hours. Do cool foods in a single layer in a shallow pan. Temp cooling food so that food is properly cooled to meet the first cooling step and than cool foods from 70 F to 40 F within next two hours. Kitchen observed clean and organized.Do monitor employees for a proper 20 second handwash and at appropriate times.
- General Comments that relate to this Inspection
No violations observed at time of inspection. Cold holding units checked OK. Cold holding temperatures recorded:Tripe @ 37-43 F; raw pork @ 39.5 F; liver @ 37 F and "pastor" beef @ 40 F.Meat slicer and blade observed clean. Meat slicer is cleaned and sanitized between species of meat. Only pork and beef is cut on meat slicer. All meat properly stored in walk in reefer and freezer. No raw foods stored above ready to eat foods. Chlorine sanitizer recorded at 50 ppm at 3 compartment and at sanitizer bucket. Both owner and butcher employee are Washoe County Certified Food Protection Managers.Reviewed employee sick policy. Employees with gastrointestinal such as diaharrea and vomiting must be excluded for 48 hours until last symptom or bout occurs.
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6/7/2012 | Routine Inspection 1st | 93 |
- General Comments that relate to this Inspection
At time of re-inspection. Health inspector observed cold holding temperatures and hot holding temperatures. Reviewed temperature logs; both hot and cold holding. Discussed with Mr. Zermeno to continue to complete all logs every two hours. Recommend a digital thermometer which does not need to be calibrated and is designed for recording food temperatures. Observed date coding being used. All food is dated by date it is made and discarded before 7 days. Reviewed with operator responsibility of food protection managers. Health inspector will bring a translator for next annual health inspection. Facility has made good improvements and please continue with operating procedures for monitoring temperatures and for cooling. Thank you.
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7/22/2011 | Routine Reinspection 4th | 100 |
- [5] Potentially hazardous food meets temperature requirements during storage; preparation; display; service; transportation
Recorded temp. of pork fat (meat and fat of pig) with temps. between 70-91 F. * Food voluntarily discarded.
- [5] Necessary toxic items properly stored; labeled; used
Observed 4 (1) gallon bottles of chemicals stored next to soda. * Corrected on site.
- General Comments that relate to this Inspection
Notes:Health inspector conducted inspection from complaint regarding facility. These high risk violations are a repeat from annual inspection on 04/28/11. Inspector discussed with operator that health permit to operate is suspended immediately due to repeat high risk violations observed at deli and in meat and grocery departments.Operator will be required to obtain a food safety consultant to create an action plan for food safety and protection prior to issuing health permit.Health inspector supervisor Tony Macaluso: 745-2018 and 328-2434.Health permit suspended until futher notice. Operator wants an office heating to be scheduled for further discussion.
- General Comments that relate to this Inspection
Notes:Office hearing conducted on 05/06/11. Owner Martin Zermeno; Tony Macaluso (EHS supervisor); Kim Franchi (Health Inspector); David Orozko (Health Inspector) and Nancy Zermeno present.Discussed with operator and daughter Nancy to have Deli complete temperature logs for both 1) hot holding foods; 2) Cooling temperature logs 3) Chlorine sanitizer logs and 4) Equipment cold holding logs. These logs are to be completed daily by a "person in charge" and followed up on by a "food protection manager" on a daily basis.Health inspector will monitor facility for compliance through routine re-inspections that will be unannounced.- Standard operating procedures were given to operator. Please call health inspector: Kim at 328-2682 with any issues or concersn.OK to operate; OK to issue Health Permit.
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7/21/2011 | Routine Inspection 2nd | 90 |
- General Comments that relate to this Inspection
All hot holding temps temped at 140 F and above.All cold holding temps checked OK.Reviewed with operator required hot and cold holding temperature logs. Discussed with operator to continue completing logs once every four hours. A Certified Food Protection Manager shall review and follow up on all logs. Cooling temperature logs shall be completed for all food that is cooled. Do use only approved alcohol wipes or chlorine sanitizer to sanitize temperature measuring devices such as digital and bimetallic thermometer.Reviewed with operator proper cooling process. Do cool foods from 140 F to 70 F within first two hours and than from 70 F to 40 F within four hours. DO COOL FOODS RAPIDLY. Recommend purchasing a ice paddle or wand.Notes:Operator has been completing logs. Do have logs completed thouroughly and write down any corrective actions. Deli and meat department will be monitored for compliance by routine reinspections. Meat department has designated food protection manager and deli will have two food protection managers.Observed date coding being used. All food prepared in deli must be used within 7 days of makeup date. Reviewed with operator to have all employee drinks be stored in a covered container with a lid and straw.
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6/14/2011 | Routine Reinspection 3rd | 100 |
- [2] Food protected during storage; preparation; display; service; transportation
050) Raw product stored incorrectly. Store all raw foods below cooked and ready to eat foods to prevent potential cross contamination.Observed raw shell eggs stored above ready to eat foods in makeup table cold holding unit. This is a repeat violation. * Corrected on site.
- General Comments that relate to this Inspection
All violations corrected at time of reinspection.Reviewed with operator that repeat violations may result in immediate suspension of health permit.
- General Comments that relate to this Inspection
All other violations corrected at time of reinspection. Reviewed with operator to maintain a clean and sanitary facility. Operator and Food Protection Managers will comply to Washoe County regulations or possible suspension and revocation of health permit may occur. Martin Zermeno and Maria Zermeno are both Food Protection Managers. They will have one additional employee take Certified Food Protection Manager Course within 60 days. Martin will call health inspector with name of employee who will take course by end of month 05/31/11.
- General Comments that relate to this Inspection
All violations corrected at time of inspection.Certified Food Protection Manager Certificate for Maria has expired. This is to be corrected by 07/02/11.A reinspection will be conducted to verify compliance. Discussed with operator that repeat violations mayl result in immediate suspension of health permit.
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5/2/2011 | Routine Reinspection 1st | 98 |
- [5] Source sound condition; no spoilage
010) All food must be kept free of spoilage and/or contamination.Observed bags of cut cactus slimy. Observed green peppers spoiled and shriveled. Discussed with operator to discard rotting produce immediately and do not allow any produce to be stored rotten. Rotten produce can attract vermin .
- [5] Potentially hazardous food meets temperature requirements during storage; preparation; display; service; transportation
030) Potentially hazardous food found out of temperature. Ensure all cold foods maintain 40 degrees F or less and hot foods maintain 140 degrees F or more to prevent bacteria growth.Observed cut vegetables with recorded temp. of 65 F; observed pork fat hot holding at 105 F.* Both items voluntarily discarded.Discussed with operator temperature danger zone. No potentially hazardous foods can be kept out of termperature. Hot foods should be hot held at 140 F or higher. Cold foods to be cold held at 40 F or lower. Observed paint scrapers used as cooking utensils on flat grill. Only NSF; National Safety Foundation or equivalent cooking equipment and utensils may be used. * Corrected on site.
- [2] Food protected during storage; preparation; display; service; transportation
Observed bags of onions; potatoes and box of toritallas stored on floor in front of produce case. 050) Food product stored on floor. Store all food product at least 6 inches off floor to prevent potential cross contamination.* Corrected on site.
- [2] Food protected during storage; preparation; display; service; transportation
Observed several containers of ingrediants stored on top of cut vegetables. This container of vegetables was directly stored under table of meat slicer and at room temperature. Observed cook tripe being cooled in 3rd compartment sink while dishwasher washed and rinsed food service equipment in 2nd compartment. Health inspector instructed operator to discontinue process immediatety to prevent cross contamination of backsplash of water into food. * Corrected on site.Observed raw shell eggs stored above ready to eat foods in makeup table/cold holding unit.050) Raw product stored incorrectly. Store all raw foods below cooked and ready to eat foods to prevent potential cross contamination.
- [5] Hands washed and cleaned; good hygienic practices
110) Employees must eat or smoke in designated areas away from all food operations.Observed 4 open drink containers througout back kitchen. Observed several employees with wrist jelwrey. Only a wedding band can be worn on food handlers hands. Facility shall have all employees remove bracelets.Observed employee return to work area without washing hands. Health inspector instructed person in charge to ask employee to remove gloves and wash hands. 110) All employees must wash hands with soap and water and dry hands with disposable paper towels.Discussed with operator appropriate times for handwashing. Employees have an option to wear gloves. Handwashing is suspect at facility.
- [4] Sanitization rinse; clean; temperature concentration; exposure time; equipment; utensils sanitized
Observed dishwasher wash and rinse food service equipment and did not use a sanitizer step. Reviewed with operator to set up 3 compartment sink. Wash in first compartment; rinse in second compartment and sanitize in 3rd compartment with chloring concentration between 50-100 ppm.Observed no chlorine sanitizer at sanitzer buckets.Discussed with operator to test sanitizer solution daily to ensure proper makeup. Sanitizer buckets corrected on site and recorded @ 100 ppm.
- [2] Food contact surfaces of equipment and utensils clean; free of abrasives; detergents
Observed knives on knife rack and knife rack dirty with visible food debris buildup.Observed meat slicer dirty. Meat slicer shall be cleaned after each use and washed; rinsed and sanitized once every 4 hours or between different types of cuts of meat.170) Food contact surfaces dirty. All food contact surfaces must be clean and free of debris.
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
210) Non food contaact surface not maintained properly. All non food contact surfaces must be maintained properly.Observed shelving in front of meat counter heavily soiled with food debris. Facility shall clean shelves and junction between meat display case and shelving to maintain a clean and sanitary environment.
- [1] Single service: articles; storage; dispensing; used
240) Improper storage of single service articles. Store all single service articles at least 6" off ground to avoid cross contamination.Observed single service containers stored directly on ground.Observed handles to plastic knives stored improperly.Store all plastic eatery with handles up to prevent possible cross contamination.
- [4] Number; convenient; accessible; designed; installed
Observed only handsink in deli and meat area backed up with water. Health inspector advised operator to repair handsink immediately. Employees may wash hands in prep sink temporarily. Do wash; rinse and sanitize prep sink prior to using it for prepping food. 300) All hand washing sinks must remain unobstructed and accessible during operation to ensure proper hand washing.* Handsink slowly began to drain at end of inspection. Do have handsink repaired to drain properly.
- [4] Presence of vermin; outer openings protected; no prohibited animals
340) Evidence of vermin activity observed. Clean following area thoroughly and seal all access points. Recommend hiring certified pest control operator.Observed heavy fly infestation inside eating area in front of meat counter and deli area. Addressed owner Martin to hire an active pest control operator to eliminate flies. Flies can lay larvae on open food and cause food contamination and on surfaces.
- [1] Walls; ceilings: attached equipment constructed; good repair; clean surfaces; dustless cleaning methods
Facility shall repaint door to walk in cooler to be smooth and easily cleanable. Door and walls to entrance of walk in units are in poor repair.
- [1] Lighting provided as required; fixtures shielded
Observed light not working in walk in freezer. Do repair light to allow for sufficient lighting for seeing access for cleaning. 370) Adequate lighting not provided. Provide sufficient lighting to ensure food protection and proper cleaning.
- [5] Necessary toxic items properly stored; labeled; used
400) Store all toxic items away from food; food preparation areas; and food contact surfaces; including dishware.Observed 5 bottles of chlorine stored directly on top of beverages.* Corrected on site.
- General Comments that relate to this Inspection
All cold hold units checked OK.Thermometers present.All dairy dates current.Facility does not sale dented cans of food.Discussed with operator to store all food 6 inches off ground. This is a reoccurring violation.
- General Comments that relate to this Inspection
All cold holding temps. at cold holding units checked OK. Deli and meat department work in same area and the space is tight for the operations of the two departments. Health inspector discussed with Martin previously to scale down on menu items that require prep and cooling. Walk in units are not adequate to store all food products properly .This deli is not operating under active managerial control. Health inspector observed several high risk violations at time of inspection. Many of the violations observed are repeat violations from previous year inspections in 2010. If repeat violations continue; an office hearing will be requested and possible suspension of health permit. Discussed with Food Protection Manager Martin Zermeno to create an action plan for improvement. An outside food safety consultant may be required and is recommended.Repeat inspections will be conducted for future compliance.
- General Comments that relate to this Inspection
Meat department shares walk in cooler and walk in freezer with deli department and grocery store. Observed walk in reefer full of food product. Discussed with operator that facility does not have the space to properly cool foods rapidly. Do consider enlarging walk in units or providing more work space for both meat operations and deli operations to prevent possible cross contamination.Reviewed with operator proper handwashing procedures and appropriate times. Reviewed glove use policy. All employees must wash hands prior to putting gloves on.
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4/29/2011 | Routine Inspection 1st | 58 |
- General Comments that relate to this Inspection
No violations observed at time of inspection.All hot holding meats recorded between 176-199 F; refried beans @ 168 F; rice @ 178 F. Do use only NSF National Sanitation Foundation food service equipment that is in good repair. Remove all enamel ware and broken pots used for cooking in deli operations. Martin Zermeno currently is a Certified Food Protection Manager. Martin has voluntarily agreed to retake Certified Food Protection Course. Martin will call health inspector Kim by 09/15/10 to verify class registration. Martin who is also owner of deli will reduce menu items. Menudo and Birria will be discontinued. Only tacos; burritos; tortas; quesadillas will be served with either sliced beef; diced chicken and shredded pork. Rice and refried beans are also made from scratch. Reviewed with Martin to cool all foods in depths of 4 inches or lower. Do use shallow pans and ice water baths. DO NOT cool any foods on floors of meat or deli. Food must not be kept out of temperature either hot holding or cold holding longer than 4 hours. A reinspection fee will be assesed.This deli and meat department will be monitored for further compliance. Thank you for correcting all violations.
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9/8/2010 | Routine Reinspection 3rd | 100 |
- [5] Potentially hazardous food meets temperature requirements during storage; preparation; display; service; transportation
Observed cooked beef with food temps. between 110-120 F. Meat was reheated to 165 F for 15 seconds and hot held on grill with recorded temp. of 150 F. * Corrected on site. Potentially hazardous food found out of temperature. Ensure all cold foods maintain 40 degrees F or less and hot foods maintain 140 degrees F or more to prevent bacteria growth.
- [4] Facilities to maintain product temperature
Operator called and left two phone messages at Health inspector's desk phone regarding reinspection. Operator stated he was ready for reinspection. During inspection makeup table not repaired to cold hold at 40 F or lower. Recorded temp of 45 F. Spoke with Javier a certified cold holding technician and he stated that makeup table will not work properly until control knob is replaced. DO NOT USE THE MAKEUP TABLE TO STORE ANY FOOD PRODUCTS. All sliced tomatoes and vegetable to be stored inside walk in reefer. Cold holding unit not maintaining proper temperature. Repair unit to maintain 40 degrees F or below to prevent bacteria growth.
- General Comments that relate to this Inspection
A reinspection is required and a reinspection fee will be assessed for today's reinspection and any subsequent inspections. Discussed with operator to reduce menu items for deli. Facility has expanded menu that involves cooling of many food products. Space is not designed properly for flow of food. Owner to retake Certified Food Protection Manager Course by November 15; 2010. Owner voluntarily agreed to take course. Both meat market and deli market is in need of active managerial control. Reviewed handwashing procedures with owner Martin; all employees must wash hands with liquid soap and disposable sanitary towels.Repeat violations will result an immediate suspension of health permit.
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9/3/2010 | Routine Reinspection 2nd | 91 |
- [5] Potentially hazardous food meets temperature requirements during storage; preparation; display; service; transportation
- [4] Facilities to maintain product temperature
Observed makeup table/cold holding unit with recorded temp. of 48 F. This is a repeat violation. Cold holding unit not maintaining proper temperature. Repair unit to maintain 40 degrees F or below to prevent bacteria growth.All condiments and vegetables moved to walk in reefer. * Sourcream voluntarily discarded with temp. of 46 F. DO NOT USE UNIT UNTIL REPAIRS ARE DONE AND COLD HOLDING UNIT IS REINSPECTED BY HEALTH AUTHORITY. CALL 328-2682 for reinspection.
- [1] Outside storage area enclosures: properly constructed; clean; controlled incineration
Observed garbage and litter on ground outside of facility's garbage enclosure. Owner to contact property management to assist with garbage that is being dumped outside facility's garbage enclosure. All garbage should be disposed of into garbage can and lid closed to prevent vermin attraction.
- General Comments that relate to this Inspection
Reviewed with owner to discuss handwashing procedures with all employees. Hands to be washed with liquid soap at handsink only. Gave sign to owner to post handwashing sign in Spanish at handsink. No handwashing should be occuring at prep sink or 3 compartment sink. No rinsing of food or food service items should occur at handsink. Deli is lacking active managerial control. Repeat violations may result in immediate suspension of health permit and revocation of health permit.
- General Comments that relate to this Inspection
All other violations corrected at time of inspection. Owner requested a reinspection on today's date of 09/02/10.Reviewed with owner proper makeup of bleach solution. Use 1 full cap of bleach to 2 gallons of water for chlorine/bleach solution to be at levels between 50-100 ppm. DO KEEP all moist wiping cloths in bucket when not in use.
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9/2/2010 | Routine Reinspection 1st | 95 |
- [5] Potentially hazardous food meets temperature requirements during storage; preparation; display; service; transportation
Temperature of foods recorded at makeup table/cold holding unit between 47 F - 67 F. Observed large plastic cambro of meat taquitoes stored on top shelf out of temperature for longer than 4 hours. Recorded temp. of 73 F.Observed hot holding pig rinds and beef with hot holding temps. of 84 F.All food voluntarily discarded. Potentially hazardous food found out of temperature. Ensure all cold foods maintain 40 degrees F or less and hot foods maintain 140 degrees F or more to prevent bacteria growth.All cooked meat products voluntarily discarded; sour cream discarded.
- [4] Facilities to maintain product temperature
Observed makeup table with food temps between 47-63 f. Cold holding unit not maintaining proper temperature. Repair unit to maintain 40 degrees F or below to prevent bacteria growth.Do use metal hotel pans to store food on makeup table. Metal such as stainless steel is a better conductor of cold than plastic. DO KEEP lid down when makeup table is not in use to keep unit cold.
- [2] Food protected during storage; preparation; display; service; transportation
Observed several items of food stored on floor of grocery store such as bags of onions and bags of rice. Food product stored on floor. Store all food product at least 6 inches off floor to prevent potential cross contamination.
- [2] Food protected during storage; preparation; display; service; transportation
Observed several boxes of meat stored on floor of both walk in reefer and freezer. Food product stored on floor. Store all food product at least 6 inches off floor to prevent potential cross contamination.
- [2] Potentially hazardous food properly thawed
Observed 5 gallon bucket of beef tongue improperly thawing at room temperature.* Reviewed with operator 3 options for thawing meat; meat was placed into walk in cooler. Incorrect thawing. Thaw all foods under continuously cold running water; under refrigeration; in the microwave; or as part of the cooking process to prevent bacteria growth.
- [1] Thermometers provided and conspicuous
Observed missing thermometer in makeup table; cold holding makeup table. Reviewed with operator to check equipment daily to ensure that equipment is cold or hot holding properly.
- [1] In-use food; ice dispensing utensils properly stored
Observed improper scoop storage at dry ingrediant bins. Discontinue using plastic containers for scoops.Store ice/food scoops within separate clean container or in product with handle up to minimize hand contact with product.
- [1] In-use food; ice dispensing utensils properly stored
Observed several handles and scoops stored improperly in food products. store handles to tongs and knives out of food poduct. Store ice/food scoops within separate clean container or in product with handle up to minimize hand contact with product.
- [5] Hands washed and cleaned; good hygienic practices
Observed emloyee wash hands with gloves on in prep sink. Observed same employee wash hands in prep sink with no handsoap.* Corrected on site. Employee asked to demonstrate proper handwashing. Using soap; running water and sanitary disposable towels.Discussed with operator importance of handwahing. Reviewed appropriate times for handwashing such as between handling raw and ready to eat foods; before and after eating and between tasks; after touching body parts and after using restroom.
- [2] Accurate thermometers; chemical test kits provided; gauge cock (1/4" IPS Valve)
Observed sanitizer bucket with recorded chlorine above 400 ppm. Acquire test strips for bleach sanitizer and test solution to be at levels between 50-100 ppm. Inaccurate thermometeres/no chemical test kits available. Must provide accurate thermometers/chemical test kits.
- [1] Wiping clothes: clean; use restricted
Observed wiping cloths stored on countertops wet. Moist wiping cloths must be kept in sanitizing solution between uses to prevent bacteria growth.
- [1] Installed; maintained
Repair leak at P trap at handsink to prevent vermin attraction. Observed bucket catching leaking water from handsink used for both meat market and deli.
- [1] Outside storage area enclosures: properly constructed; clean; controlled incineration
Observed dumpster area dirty. Clean all trash outside of dumpster area and power wash area of all rotting meat juices dripping from garbage can. Remove all cardboard and other debris to prevent vermin attraction and harborage.
- [1] Lighting provided as required; fixtures shielded
Observed light not working in walk in freezer. Repair light. Adequate lighting not provided. Provide sufficient lighting to ensure food protection and proper cleaning.
- General Comments that relate to this Inspection
Walk in cooler recorded @ 34 F. All use by dates current.No chemicals stored next to food.Do provide thermometers icecream reach in freezers.Bathroom handsink properly stocked with liquid soap and disposable towels.
- General Comments that relate to this Inspection
Notes:Certified Food Protection Managers are both owners and operators. Discussed with Mr. Zermeno active managerial control. Owner/operator to follow up with employee's that food is properly cold holding at 40 F or lower and hot holding @ 140 F or higher. A reinspection is required and facility will be monitored for compliance.
- General Comments that relate to this Inspection
Walk in reefer @ 34 F; walk in freezer @ 0 F.Meat case @ 42 F.Cold holding temp. recorded: 37.7 F; chorizo @ 37.4 F; whole raw chicken @ 29.2 F; ground beef @ 44.8 F; beef liver @ 29.3 F.All chemicals properly stored.Reviewed handwashing procedures with operator and staff. Discussed with operator cleaning of in place equipment such as meat slicer and grinder. Both items are cleaned and sanitized daily.
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8/30/2010 | Routine Inspection 1st | 71 |
- [2] Food protected during storage; preparation; display; service; transportation
Raw meat stored over open container of sauce. Always keep raw and ready to eat foods separated by storing raw foods under ready to eat foods or in separate section of walk in. Corrected on site.
- [2] Potentially hazardous food properly thawed
Thawing meat in standing water and in bag in sink. Meat must be thawed under running water or in refrigerator. Meat placed back in walk in refrigerator.
- [4] Number; convenient; accessible; designed; installed
Bag of meat being thawed in handsink. Discontinue this practice to keep handsink available for handwashing. Corrected on site.
- General Comments that relate to this Inspection
Very clean and organizedWalk in 36F; all dates on perishables checked goodGood separation and storage of chemicalsRecommend a plastic shelf liner to prevent items from falling into bulk binsAll food items stored properly
- General Comments that relate to this Inspection
Handsink properly stockedMakeup table 36FCooked chicken 40FCooked beef hot held at 168FBeans hot held at 178F
- General Comments that relate to this Inspection
Handsink properly stocked with soap and paper towelsFacility is very cleanAll refrigeration >40F; freezer 0FRaw beef in walk in 38F; Carne Asada in display case 36F; tilapia 38FUsing bleach as sanitizer; test strips availableCleaning and sanitizing slicer; grinder and band saw after each use
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8/5/2009 | Routine Inspection 1st | 92 |
- General Comments that relate to this Inspection
All corrections from 6/16/2008 complete.
- General Comments that relate to this Inspection
All violations from 6/16/2008 corrected.
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6/23/2008 | Routine Reinspection 1st | 100 |
- [2] Food protected during storage; preparation; display; service; transportation
Facility shall store all ice bags and food products at least six inches off the floor. This will help prevent cross-contamination and possible vermin entry.Facility shall discontinue the use of cardboard in reach-in refrigeration units. The use of cardboard on the shelves restricts cold air around the food products.
- [2] Food protected during storage; preparation; display; service; transportation
Facility shall organize all food items in deli reach-in refrigeration unit using a "first in; first out" system. Facility shall cover all food products with plastic wrap or food grade lids. Facility shall store all raw products below ready-to-eat foods. (reinspection on this in (7) days.
- [2] Potentially hazardous food properly thawed
Facility shall thaw all meat products in the food preparation sink and not in the three-compartment sink. The three-compartment sink shall be used to wash dishes only; in addition; all thawing must occur under cold running water.
- [1] Thermometers provided and conspicuous
080) 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. Please provide thermometer in two-door reach-in refrigeration unit.
- [1] Thermometers provided and conspicuous
080) 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. Shall provide thermometer in main walk-in refrigeration unit and freezer unit.
- [1] Wiping clothes: clean; use restricted
250) Moist wiping cloths must be kept in sanitizing solution between uses to prevent bacteria growth. Observed no sanitizer buckets at the time of inspection. (violation corrected on-site)
- [1] Wiping clothes: clean; use restricted
250) Moist wiping cloths must be kept in sanitizing solution between uses to prevent bacteria growth. Observed no sanitizer buckets at the time of inspection. (Violation corrected on-site.)
- [1] Installed; maintained
Observed handsink in deli area draining slow. This must be corrected within 24 hours.
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
Facility shall repair/replace broken tile near the three-compartment sink.
- [1] Walls; ceilings: attached equipment constructed; good repair; clean surfaces; dustless cleaning methods
Observed vents over deli food preparation area with heavy debris. Shall clean and sanitize all vents over food preparation areas.
- [1] Walls; ceilings: attached equipment constructed; good repair; clean surfaces; dustless cleaning methods
Facility shall paint/seal wall and door near the walk-in refrigeration unit to provide a cleanable surface.
- General Comments that relate to this Inspection
Grocery PermitRestrooms properly stocked with sanitary towels and soap.Please organize all bulk food containers; label all products in bulk food boxes; and store all scoops with the handle out of the product to minimize possible cross contamination.Please post both Certified Food Protection Manager Certificates in the front of the store.
- General Comments that relate to this Inspection
Hot-holding/cooking temperatures checked ok; rice holding at 167 degrees; beans cooking at 176 degrees.Handsink properly stocked with sanitary towels and soap; however the above violation regarding this handsink must be corrected in 24 hours.Restroom properly stocked with sanitary towels and soap.Reviewed dishwashing procedures; facility uses chlorine and has chlorine chemical test kits.Reviewed employee illness policies with owner Maria Zermeno.
- General Comments that relate to this Inspection
Cold-holding in meat cases checked ok; steaks observed at 37 degrees; fish at 38 degrees.Meat cases checked ok operating within acceptable ranges (36-38) degrees.Please post dishwashing instructions provided in Spanish at the time of inspection.Please post handwashing signs at the handsink provided in Spanish at the time of inspection.Please have the above items corrected in (7) days; reinspection within one week.
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6/16/2008 | Routine Inspection 1st | 86 |
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