- General Comments that relate to this Inspection
The items noted on the routine inspection condcuted on 6/23/2015 have been corrected.Walk-in cooler and refrigerated prep unit have been serviced. Walk-in cooler at 36 F and prep unit at 39 F.Recommend replacing the prep unit since it is on coldest temperature and will rise to above 40 F unless it is lightly used; Operator plans to keep just few items in this unit in small amounts to minimize use of unit and for short time turn over of products; Products kept in unit are vegetables and only two to three TCS food products in small pans.Ok to resume food operations and to re-open establishment.
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6/25/2015 | Routine Reinspection 1st | 100 |
- [5] Potentially hazardous food meets temperature requirements during storage; preparation; display; service; transportation
Cooked pork meat at 57 F; Cooked chicken at 53 F to 57 in walk-in cooler.Cooked pork meat at 57 F in refrigerated prep uniit.All TCS foods in the above refrigerators were voluntarily discarded.
- [4] Facilities to maintain product temperature
Walk in cooler at 58 F. Refrigerated prep unit at 57 F.Must repair walk-in cooler and prep unit to keep at ambient temperature below 40 F.
- [2] Toilet rooms: self closing doors; fixtures maintained; clean; hand soap/drying devices provided; proper waste receptacle
No paper towels available at kitchen hand sink. Must keep hand sinks properly stocked at all times.Noted liquid soap diluted in bottle for restroom hand sink; replace with soap bottle that is not diluted.
- General Comments that relate to this Inspection
Healht permit suspended as of this time. Establishment closed. Re-inspection is required to veify that equipment is at proper ambient temperature prior to re-opening.Operator using chlorne in washing soltution in 3-compartment sink and no sanitizer being set up to sanitize dishware and utensils in. Must use 3-comapartment sink as follows: wash in first compartment in clean soap water solution; rinse in middle compartment and sanitize in third compartment in chlorine solution at 100 ppm concentration.
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6/23/2015 | Routine Inspection 1st | 89 |
- General Comments that relate to this Inspection
Shelving rack for dirty dishes is on order and will obtain in about one week.Other Items noted on the routine inspection conducted on 4/22/2014 have been corrected.Temperature of prep unit at about 46 F at this time; temperature rises during lunch and drops to 34 F afterwards per manager. Manager is monitoring temperature of unit.
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4/29/2014 | Routine Reinspection 1st | 100 |
- [2] Food protected during storage; preparation; display; service; transportation
Noted cloths being used to cover food products in walk-in cooler and in prep area. Discontinue use of cloths in direct contact with foods as these may impart chemical residue from laundering to foods. Corrected on site.
- [2] Dishwasher facilities designed; constructed; maintained; installed; located; operated as required
Noted tubs full of dirty dishes on set on top of freezer lid and close to prep table with clean and in use utensils. Provide a shelving rack to keep tubs separate and away rom food equipment and clean equipment and utensils to prevent potential cross-contamination.
- General Comments that relate to this Inspection
Cooked pork 39 F; tamal 40 F in walk-in cooler.Few food products in small amounts kept on top of prep unit at 47 F. Temperature inside unit at 39 F; lower the temperature from thermostat and keep lid closed to keep products colder on top of unit.Improper cleaning and santizing of tableware and utensils being done per operator's description. Ensure that tableware ad utenils are rinsed first in clean water in mid compartment and then sanitized in water/bleach solution at 50 to 100 ppm in third compartment of 3-compartment sink and then allow to air dry.Noted food containers not dated. Label food containers with date when food was prepared to ensure foods are used within 7 days.No time/temperature monitoring being done on cooked and cooled foods. Monitor tmeprature to ensure that foods are cooled from 140 F to 70 within two hours using ice/water baths and in shalllow layers and stirring and then continue cooling in shallow layers in walk-in cooler from 70 F to 40 F in 4 additional hours.Noted hand sinks stocked and functional.Walk-in cooler at 34 F.Some dirt and carboard and wood door noted on floor of trash enclosure for strip mall. Ensure that enclosure is maintained clean by all tenants.
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4/22/2014 | Routine Inspection 1st | 96 |
- General Comments that relate to this Inspection
The items noted on the previous routine inspection conducted on 3/22/2013 have been corrected.Product temperatures in refrigerated prep unit at 37 F to 42 F.
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3/28/2013 | Routine Reinspection 1st | 100 |
- [4] Facilities to maintain product temperature
Noted prep table being used without pans on open top; lid of unit was also open at this time; thermometer inside unit reading 56 F; temperature of one pan of rice checked at 45 F and one pan of rice and bean mixture at 48 F inside unit. Keep top of unit covered with pans even if these are emnpty to keep colder temperature inside unit. Per operator they keep lid closed when unit is not in use; keeping lid closed most of the time will also help keep temperature colder inside unit.
- [2] Toilet rooms: self closing doors; fixtures maintained; clean; hand soap/drying devices provided; proper waste receptacle
Restroom door not self-closing; observed door left open; install closing device such as door closer or spring-loaded hinges to keep door closed at all times.Noted restroom lacking trash receptacle with lid; only one trash container with no lid observed. Provfde one trash receptacle with lid.Noted two paper towel dispensers out of paper towels in prep area; one dispenser at hand sink and one at prep sink. Keep dispenser at hand sink stocked with paper towels at al times. Paper towel and soap dispenser present at prep sink are not required as prep sinkis is not to be used for hand washing; remove these dispensers from prep sink.
- General Comments that relate to this Inspection
Wak-in cooler at 32 F. pan of precooked pork meat at 33 F; monterrey cheese block at 37 F in walk-in cooler.Per operatror's description; table ware being washed in first compartment and sanitised in middle compartment in sanitizing solution; Must change procedure from this time on to use middle compartment to rinse table ware first in clear water and then sanitize them in the third compartment in sanitizing solution. Sanitizer effectiveness is diminished if table ware is not free of soap foam.
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3/22/2013 | Routine Inspection 1st | 94 |
- [2] Handling of food; ice; minimized
Operator using a tupperware bowl as a scoop in the bulk rice; a bowl as a scoop in the rice flour (in dry storage room). Use food grade scoops with handles so that you are minimizing operator hand contact with the customer food.
- [1] Non-food contact surfaces of equipment and utensils clean
There is a visible accumulation of food debris inside and outside the make table refrigeration unit and the microwave. Clean and maintain clean.
- [2] Toilet rooms: self closing doors; fixtures maintained; clean; hand soap/drying devices provided; proper waste receptacle
- No soap at the hand sink at the time of inspection. (Corrected on-site). Ensure that all hand washing stations are stocked with soap and towels at all times during operation. Remove the soap and towel dispensers located over the single compartment food preparation sink. The hand sink in the kitchen cook line area is sufficently located to serve the entire kitchen without the need to use additional sinks for hand washing. Do not use the food preparation sink for anything other than food preparation.
- General Comments that relate to this Inspection
OBSERVATIONS; REQUIREMENTS AND RECOMMENDATIONS:- All product and ambient temperatures observed were at or near required levels (make cooler 32F; precooked cube beef 41F; mashed potatoes 39F; walk-in 36F).- Ensure that all foods are rapidly re-heated on the stove (165F for leftovers; 140F for commercially canned product) prior to hot holding at 140F or hotter.
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5/23/2012 | Routine Inspection 1st | 95 |
- General Comments that relate to this Inspection
All violations noted on the previous inspections (dated 3/22/11 and 4/22/11) have been corrected.
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5/10/2011 | Routine Reinspection 2nd | 100 |
- [2] Food protected during storage; preparation; display; service; transportation
- Operator storing raw in shell eggs over RTE (ready to eat) foods in the walk-in cooler. Always store raw meat and dairy below ready to eat foods to prevent contamination to those foods which may not get cooked before consumption.- Operator storing raw beef over salsa in the reach-in cooler. Store raw below RTE foods.- Operator storing raw pork sausage over vegetables on the top shelf of the reach-in cooler. Store raw below RTE foods.- There was open food containers on top of a stainless steel food preparation table stored directly next to the hand washing sink. All foods and food contact surfaces must be at least 12" away from the hand sink. If you are unable to maintain this distance then a splash guard must be installed between on the food preparation table side of the hand sink.
- [3] CFPM or person in charge present; certificates posted as required
The Washoe County Certified Food Protection Manager Certificate or a copy was not posted at the time of re-inspection. The manager must obtain reciprocity (picture ID card and Washoe County certificate) from this office within 7 days and then post the certificate or a copy within the restaurant once obtained.
- [2] Toilet rooms: self closing doors; fixtures maintained; clean; hand soap/drying devices provided; proper waste receptacle
The restroom door opens directly into the kitchen. Therefore regulation requires a self-closing device on the restroom door. There is currently no self-closing device on the door. Install.
- [1] Walls; ceilings: attached equipment constructed; good repair; clean surfaces; dustless cleaning methods
There is some minor damage to the wall behind the mop sink. Install FRP (fiberglass reinforced plastic panel) on the walls around the mop sink to prevent further damage to the wall.
- General Comments that relate to this Inspection
All of the violations noted on the initial routine inspection (dated 3-22-2011) have been corrected except for those re-listed above. FAILURE TO CORRECT THE ABOVE LISTED VIOLATIONS WITHIN THE TIME FRAME SPECIFIED MAY RESULT IN THE ISSUANCE OF A RE-INSPECTION FEE AND/OR THE SUSPENSION OF THE HEATLH PERMIT TO OPERATE AND THE RESULTING CLOSURE OF THE BUSINESS UNTIL SUCH TIME AS ALL OF THE LISTED VIOLATIONS HAVE BEEN CORRECTED.
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4/22/2011 | Routine Reinspection 1st | 92 |
- [1] Original container; properly labeled
There was an unlabeled spray bottle of clear liquid (determined to be water) on the bakery area table. There was an unlabeled bulk container of white powder (determined to be sugar) on the floor in front of the bakery area table. Ensure that all foods not easily identified by sight are clearly labeled to prevent misuse (corrected on-site).
- [2] Food protected during storage; preparation; display; service; transportation
1) Operator storing raw in shell eggs over RTE (ready to eat) foods in the reach-in cooler. Always store raw meats and dairy below RTE foods to prevent the potential for cross contamination. (Corrected on-site).2) Operator storing boxes of produce (cabbage) and other food items on the floor of the walk-in cooler. Operator storing an open bulk container of sugar on the floor in front of the bakery area table. Always store foods at least 6" off the floor for ease of cleaning and to prevent potential contamination. Always keep foods covered (except when cooling) to prevent contamination (corrected on-site).
- [2] Handling of food; ice; minimized
Operator using a mixing bowl as a scoop in the bulk flour. Use a food grade scoop with a handle so that you minimize unnecessary operator hand contact with the food.
- [3] CFPM or person in charge present; certificates posted as required
No Washoe County recognized Certified Food Protection Manager available at the time of inspection. Provide within 60 days. The certificate or a copy must be posted within the establishment.
- [2] Food (ice) contact surfaces: designed; constructed; maintained; installed; located
Operator was covering and storing foods (breads and other bakery items on the cooling rack) in black plastic garbage bags. These bags are not food grade and are only intended to hold garbage. Use food grade bags only (clear or white plastic) when used to cover or hold foods.
- [2] Accurate thermometers; chemical test kits provided; gauge cock (1/4" IPS Valve)
No test strips available for the proper makeup of sanitizer water for the sink and to wipe down food contact surfaces. Provide the appropriate strip for the type of chemical being used (e.g. bleach or quat ammonia).
- [1] Walls; ceilings: attached equipment constructed; good repair; clean surfaces; dustless cleaning methods
There is some minor damage to the wall behind the mop sink. Install FRP (Fiberglass Reinforced Plastic Panel) on the walls around the mop sink to prevent further damage to the wall.
- General Comments that relate to this Inspection
OBSERVATIONS & RECOMMENDATIONS:1) Install a self-closing device on the restroom door.2) Ensure that all chemicals; soaps; personal items (supplements) are stored on the bottom shelf away from customer foods.3) Clean and sanitize areas of high use on a frequent basis to prevent buildup of food debris (lid and handle of reach-in cooler; cutting board on front of reach-in cooler; etc.). Food contact surfaces must be washed; rinsed and sanitized on a frequent basis (at least every 2 hours is best but do not exceed 4 hours).A RE-INSPECTION WILL OCCUR ON OR AFTER 4/22/2012 TO VERIFY COMPLIANCE.
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3/22/2011 | Routine Inspection 1st | 87 |
- General Comments that relate to this Inspection
All items noted on the previous change in ownership inspection (dated 9-21-2010) have been completed.OK TO ISSUE PERMIT TO OPERATENOTES:- Repair the leak on the steam table drain line.- Ensure that the Certified Food Protection manager (Washoe County) certificate or a copy of it is posted within the facility by 11-22-2010.
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9/22/2010 | Opening Reinspection 1st | 100 |
- General Comments that relate to this Inspection
CHANGE IN OWNERSHIPThe following list must be corrected or completed prior to final approval:1) Cut the steam table drain line so that you can drain the unit into a bucket periodically for cleaning. Currently it is too long to get a container under the unit for draining. Since there is not floor sink within the area of the steam table you may drain this unit into a bucket. The unit will only be drained periodically for cleaning purposes.2) Install the grease hood filters; lights and light shields after the hood is cleaned.3) Repair the non-working fluorescent light over the cook line area.4) Install a thermometer in the white chest freezer.5) Hard pipe the ice machine to the floor sink. Do not use unistrut support block. Short sections of flexible drain line are okay to attach to the hard pipe. Hard pipe with a constant minimum slope of 1/8" per foot run of pipe all the way to the floor sink.
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9/21/2010 | Opening Inspection | 100 |
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