- General Comments that relate to this Inspection
All violations from previous inspection have been corrected: - Staff is logging cooling process and has purchased ice baths and other equipment to facilitate cooling process. Staff has diligently completed cooling logs for all items cooked and cooled since last inspection and seems to understand the importance of this process. Staff shall continue to fax or email logs to WCHD inspector weekly until further notice. - Only one container of beans are being held on serving line now instead of two. This will ensure product is stirred frequently. - Fan guards in cold holding units have been cleaned.
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4/13/2015 | Routine Reinspection 1st | 100 |
- [5] Potentially hazardous food meets temperature requirements during storage; preparation; display; service; transportation
Observed chicken and beans prepped 4/6/15 in walk in temping at 48F-65F. Facility cooled product 4/6/15 but did not check to ensure it reached 40F. All chicken and beans voluntarily discarded during inspection and cooling logs discussed with operator. Cooling logs are required for all items cooked and cooled until further notice. Logs must be faxed or emailed to WCHD inspector weekly until further notice. This item considered corrected on site. Observed beans in back of hot holding unit at server station @ 120F. Beans in front of unit are stirred frequently but the container in the back is not. Beans reheated to 165F during inspection and will be cooled down properly. The back section of this hot holding shall not be used in the current fashion unless the beans are stirred regularly. This item considered corrected on site.
- [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. This item corrected on site.
- [1] Non-food contact surfaces of equipment and utensils clean
Observed fan guards in various cold units dirty with dust and debris build up. These need to be cleaned throughly and regularly.
- General Comments that relate to this Inspection
Hand sink clean and stocked. Dishwasher dispesning 50 ppm Chlorine.Ice scoop good. *Ensure consumer ice is kept separate from storage ice. Facility clean and well maintained.Speed guns clean. Ice machine clean.*Replace cutting board with a plastic board.
- General Comments that relate to this Inspection
Hand sinks clean and stocked. Restroom clean and stocked. All hot holding on line good. All product temped from 140F to 155F. Continue to stir all food regularly to ensure bacteria growth is eliminated. All cold holding on line good. All product in make up units temped 38F and product on ice 42F-44F. Walk in fridge @34F. Good storage practices. Walk in freezer @ 10F.Ice machine clean. Good scoop storage. Good scoop storage for dry goods. Dishwasher dispensing 100 ppm Chlorine. Logs being kept. No issues noted. Discussed no bare hand contact with operator and importance of still washing hands even with glove use. This facility is currently categorized as a Risk Category 3 facility. Due to the amount of cooking and cooling performed here; this facility is being re-classified as a Risk Category 4 facility; effective today. Facility has sufficent CFPM's to satisfy all requirements associated with a Risk category 4.
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4/6/2015 | Routine Inspection 1st | 93 |
- [1] In-use food; ice dispensing utensils properly stored
Observed scoop lying in rice bin where it could be contaminated by employees hands. Store ice/food scoops within separate clean container or in product with handle up to minimize hand contact with product. This item corrected on site but facility needs to develop a permanent solution to prevent cross contamination of food.
- [4] Sanitization rinse; clean; temperature concentration; exposure time; equipment; utensils sanitized
Observed dishwasher not dispensing sanitizer. Facility has been randomly checking levels with test strips but tube was not properly immersed in sanitizer solution. Instructed staff on how to properly insert tube; primed unit and it was reading @ 100 ppm Chlorine at end of inspection. This is a repeat violation from Routine 1st inspection in June 2014. Therefore; facility shall record sanitizer concentraions for dishwasher twice a day and for everytime three compartment sink is set up and used to wash larger pots and pans. Example logs left with operator and logs shall be maintained until further notice.
- General Comments that relate to this Inspection
Hand sinks clean and stocked. All hot holding on line good. All items from 140F-175F. All cold holding on line good. All items from 39F-42F. Discussed cooling procedures with operator. All items placed in shallow pans and on ice and then into metal pans and into walk-in. Walk in @ 38F. All food @ 39F-41F. Improved storage practices in walk-in. All food is covered properly to prevent cross contamination. Sani buckets in place with 100 ppm Chlorine. Facility very clean and orderly. *Recommend routinely deep cleaning of walls around dishwasher and three compartment sink.
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11/18/2014 | Routine Inspection 2nd | 95 |
- General Comments that relate to this Inspection
All violations from 6/23/14 have been corrected. -Hot holding unit has been adjusted and all product holding @ 140F or above. All staff is aware of need to check temperatures throughout the day. -Food in walk-in has been covered. -Dishwasher dispensing 100ppm Chlorine and sanitizer logs are being maintained. -Sanitizer buckets in place w/ 50-100ppm Chlorine and being changed out every four hours.
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7/2/2014 | Routine Reinspection 1st | 100 |
- [5] Potentially hazardous food meets temperature requirements during storage; preparation; display; service; transportation
Observed hot holding unit for mole; green chile sauce; black beans holding @ 120F. All product voluntarily discarded and temperature logs left with staff to monitor unit. Corrected on site.
- [2] Food protected during storage; preparation; display; service; transportation
Observed numerous items uncovered in walk-in fridge and dry goods on shelves behind prep line. Except during cooling; all food products must be covered to prevent potential contamination.
- [4] Sanitization rinse; clean; temperature concentration; exposure time; equipment; utensils sanitized
Observed dishwasher not dispensing proper sanitizer levels. Initial level was 0 ppm Chlorine. After priming unit dispensed 100 ppm Chlorine therefore corrected on site. Sanitizer logs left with facility and should be kept until further noticed.
- [1] Wiping clothes: clean; use restricted
Observed facility using chlorine sanitizer buckets but they are not being changed out frequently enough. Change all sanitizer buckets every four hours or when water is visibly dirty or clouded. Corrected on site.
- General Comments that relate to this Inspection
Hand sink clean and stocked. Restrooms clean and stocked. Alcohol advisory posted. Good ice scoop storage. Speed guns clean. *Ensure staff uses sanitizer log sheets for dishwasher as instructed for kitchen. *Ensure staff replaces sanitizer buckets every 4 hours as instructed for kitchen.
- General Comments that relate to this Inspection
Hand sinks clean and stocked. Restrooms clean and stocked. Walk-in fridge @ 34F. Ground beef and carnitas @ 37F. Chicken @ 36F. Pinto beans @ 47F but had been cooked that morning and were still cooling. Good food storage in walk-in with raw food stored below cooked and ready to eat. Walk in freezer @ 12F. Main hot holding on line good. Carnitas @ 140F. Shredded beef @ 150F. Make up unit displaying @ 36F. Sour crean @ 41F; Peppers @ 41F and Tamales @ 42F. *Recommend servicing this unit to ensure all product stays at 40F. Prep fridge below line @ 42F. Chicken @ 41F. Small make up unit behind line @ 36F. Shrimp @ 40F. Large hot holding beans @ 155F. Good food storage throughout entire facility. *Ensure tomato juice in metal cans is transferred into separate containers and not stored in orignal cans.Facility very clean and well kept.
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6/23/2014 | Routine Inspection 1st | 88 |
- General Comments that relate to this Inspection
**No violations observed during the inspectionHand sink stockedFacility cleanDishes washed in main kitchen dishwasherSpeed gun cleanRestrooms stockedScoops stored correctlyIce machine clean
- General Comments that relate to this Inspection
**No violations observed during the inspection*First operating inspection since openingFacility cleanHand sinks stockedDishwasher @ 100ppm chlorineTest strips availableSanitizer bucket @ 100ppm chlorineWalk in @ 38F-cooled beef @ 38F-raw product stored on bottomCooling at this facility is limited; almost all items made freshHot holding ok-black beans @ 158F-rice @ 147-meat @ 160FSalad make up unit @ 40FLine make up unit @ 39F-raw on bottom-beef @ 39FFreezer okRestrooms stocked**Discussed training employees to wipe down these areas frequently whenever they are wiping down the counter to keep them clean.
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6/3/2013 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
**Ok to operator; ok to issue permitCoolers okIndirect drains where neededDishwasher okSpeed guns okFacility cleanSurfaces smooth and cleanable*Facility is risk category 1. No Washoe County Certified Food Manager required.
- General Comments that relate to this Inspection
**Ok to operate; ok to issue permitAll refrigeration @ 40F or belowAll refrigerators equipped with thermometersIce machine indirectly drainedDishwasher okTest strips availableFreezer okAll surfaces smooth and cleanableFacility cleanGarbage ok *Facility is risk category 3. A minimum of one full time Washoe County Certified Manager on staff at all times. Requirement met.
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3/27/2013 | Opening Inspection | 100 |
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