- General Comments that relate to this Inspection
Notes:Handsink stocked and accessible - hot & cold water ok. Reach in coolers @ 40 f; All drink products have current dates. Service sinks operational - no leaks. 3 compartment sink operational - no leaks in plumbing.Set up properly for wash; rinse; sanitize. Bar ware clean and in good condition. Knives and cutting boards clean. Floors; counters; and customer area clean & well maintained.Restrooms clean and stocked.
- General Comments that relate to this Inspection
Notes:Large refrigerator @ 40 f. Rice @ 38-41 - stored in proper food containers. Chile Relleno @ 38 f; Tamales @ 38 f. Sliced tomatoes @ 40; Pork @ 38 f. Date and labels ok. Reach in coolers/ Make up units @ 39 f - Sliced tomatoes @ 37 f; guacomole 37 f; Cheeses @ 38 f; Tamales @ 38 f; Chile Relleno @ 41-42 f. Open chest freezer - All food frozen. Freezer @ 0 f. All food products frozen. Hot holding: Chicken @ 182 f; Beans @ 178 f; Rice @ 165 f. All serving utensils clean and stored properly. Tortilla chips stored properly and containers/ lids clean. Prep area clean. Knive and prep utensil stored clean in clean location. Equipment clean. Fryers clean. Handsinks stocked properly and accessible. Scullery sinks operational. Sprayer in good condition. Sani @ 100ppmDish Machine @ 180 f Final Rinse. Server area - glasses; plates clean and stored properly. Drink refrigerator @ 40 f. All drink products have current dates. Ice machine clean and scoop stored properly. Cutting boards clean and in good condition.Prep areas; floors; counters; and customer very clean and well maintained. **Observed proper food prep and handwashing onsite.Discussed no bare hand contact with ready to eat foods - no issues. Observed glove use and changing of gloves. *No employee has failed serve safe exam in last year.
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9/25/2015 | Routine Inspection 1st | 100 |
- [1] Walls; ceilings: attached equipment constructed; good repair; clean surfaces; dustless cleaning methods
- General Comments that relate to this Inspection
Notes:Reach in coolers @ 40 f. All drink products have current dates. Ice bin clean and scoop stored properly Handsink stocked and accessible. Bar gun holders clean. Equipment clean and well maintained. Floors and walls clean and well maintained. Bar customer area clean well maintained.
- General Comments that relate to this Inspection
Notes:Large refrigerator @ 40 f. Rice @ 40-42 - stored in proper food containers. Chile Relleno @ 38 f; Tamales @ 38 f. Sliced tomatoes @ 40; Pork @ 38 f. Reach in coolers/ Make up units @ 40 f - Sliced tomatoes @ 38 f; Cheeses @ 38 f; Tamales @ 38 f; Chile Relleno @ 38 f. Freezer @ 0 f. All food products frozen. Hot holding: Chicken @ 175 f; Beans @ 165 f; Rice @ 158 f. All serving utensils clean and stored properly. Tortilla chips stored properly and containers/ lids clean. Prep area clean. Knive and prep utensil stored clean in clean location. Equipment clean. Fryers clean. Handsinks stocked properly and accessible. Scullery sinks operational. Sprayer in good condition. Sani @ 100ppmDish Machine @ 182 f Final Rinse. Server area - glasses; plates clean and stored properly. Drink refrigerator @ 40 f. All drink products have current dates. Ice machine clean and scoop stored properly. Cutting boards clean and in good condition.Prep areas; floors; counters; and customer very clean and well maintained. **Observed proper food prep and handwashing onsite.**Small dent in frp wall by prep sink - repair dent in wall by 3/27/14 to provide smooth; sealed; easily cleanable; durable surface.
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3/20/2014 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
Notes:Reach in coolers @ 40 f. All drink products have current dates. Ice bins clean and scoop stored properly. Bar gun and holder clean. Drain hose installed properly. Bar utensils clean and stored in clean containers. Mixers clean. Handsink stocked and accessible. 3 compartment sink set up properly for wash; rinse; sani. Floors and bar area clean. Bathrooms clean.
- General Comments that relate to this Inspection
Notes:Large refrigerator @ 40 f. Rice @ 40-42 - stored in proper food containers. Chile Relleno @ 38 f; Tamales @ 40 f. Sliced tomatoes @ 40; Pork @ 38 f. Reach in coolers/ Make up units @ 40 f - Sliced tomatoes @ 38 f; Cheeses @ 38 f; Tamales @ 38 f; Chile Relleno @ 38 f. Freezer @ 0 f. All food products frozen. Hot holding: Chicken @ 160 f; Beef @ 168 f; Beans @ 168 f; Rice @ 158 f. All serving utensils clean and stored properly. Cooking on stove: Beef @ 198. Tortilla chips stored properly and containers/ lids clean. Prep area clean. Knive and prep utensil stored clean in clean location. Equipment clean. Fryers clean. Handsinks stocked properly and accessible. Scullery sinks operational. Sprayer in good condition. Server area - glasses; plates clean and stored properly. Drink refrigerator @ 40 f. All drink products have current dates. Ice machine clean and scoop stored properly. Cutting boards clean and in good condition.Prep areas; floors; counters; and customer very clean and well maintained. **Observed proper food prep and handwashing onsite.Javier Berumen has completed a 16 hour serve safe class and will need to come to Washoe County Health District and apply for and receive Washoe County Food Managers card. Bring Certificate with instructors name and test score attached. Complete by 9/30/13.
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9/24/2013 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
No violations noted at time of inspection.Notes:-hand sink stocked-ice bin scoop stored properly-reach-ins less than 40F-three comp. sink used for wash; rinse; sanitize-chemical test kits available-restrooms stocked and clean-alcohol advisory sign provided to operator; ensure sign is posted in a conspicuous location.
- General Comments that relate to this Inspection
No violations noted at time of inspection.Notes:-hand sinks stocked-observed proper thawing -observed vegetable sauce and chicken in the cooling process - discussed cooling procedures with no problems noted-2-door produce reach-in at 41F -cooked and cooled chicken at 40F -cook-line make-up unit at 45F - all product inside (raw chicken; beef and pork) at 42F-48F *Ensure potentially hazardous foods are maintained at 40F or less even during busy times. Operator adjusted temperature and refrigerator was checked at 40F at the end of inspection.-hot holding: -beans; rice; chicken; beef 153F-164F-2-door meat reach-in at 39F -raw chicken and beef at 38F-40F -cooked and cooled chicken and rice at 39F-raw product stored on bottom shelf - no cross-contamination issues noted-freezer at 0F-high temp. dishwasher checked at 185 for the rinse cycle-wiping cloth sanitizer buckets at 100 ppm chlorine-chemical test kits provided-ice machine clean; scoop stored properly-front dairy and beverage reach-ins less than 40F-food and single service items stored 6" above ground-chemicals labeled and stored properly-restrooms stocked and clean-discussed employee health policies. Ensure ill employees exhibiting gastrointestinal symptoms (diarrhea; vomiting; fever; jaundice) are excluded from work for at least 48 hours after symptoms stop.
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7/26/2012 | Routine Inspection 1st | 100 |
- [2] Accurate thermometers; chemical test kits provided; gauge cock (1/4" IPS Valve)
200) No chemical test kits available. Must provide chemical test kits to verify concentration of sanitizer in three-comp. sink. Sanitizer should be maintained at 50ppm - 100ppm chlorine or 200pppm - 400ppm quat. per manufacturer’s specifications.
- General Comments that relate to this Inspection
Notes:-hand sink stocked-ice scoop stored properly-reach-ins less than 40F-three-comp. sink used for wash; rinse; sanitize-chemicals labeled and properly stored-restrooms stocked and clean-alcohol advisory sign provided to operator. Ensure sign is posted in a conspicuous location.
- General Comments that relate to this Inspection
No violations noted at time of inspectionNotes:-hand sinks all stocked-2-door reach-in at 40F -cooked and cooled rice at 42F -cooked and cooled beef at 40F-make-up unit at 38F -cooked and cooled beef 39F -raw beef 38F-observed proper thawing-freezer at -5F-3-door reach-in at 39F -raw shrimp 37F -cooked and cooled rice at 43F to 48F (cooked the previous night) *discussed cooking and cooling procedures; ensure rice is portioned into smaller shallow containers for the cooling process. -cooked and cooled beef at 40F-ice machine clean; scoop stored properly-beverage reach-ins all 40F-product dates current-dishwasher checked at 182F for rinse cycle-food and single service items stored 6" above ground-chemicals labeled and properly stored-restrooms stocked and clean-discussed employee health policies. Ensure ill employees exhibiting gastrointestinal symptoms (diarrhea; vomiting; fever; jaundice) are excluded from work for at least 48 hours after symptoms stop.
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4/18/2011 | Routine Inspection 1st | 98 |
- [1] Thermometers provided and conspicuous
080) 2nd notice: 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] Thermometers provided and conspicuous
080) Thermometer missing in freezers. Per operator; outside thermometer gauge of reach-ins are not accurate - provide therm. inside reach-ins and freezers in order to monitor unit temperature.
- General Comments that relate to this Inspection
Notes:-hand sink properly stocked-ice scoops properly stored-3-comp. sink used for wash; rinse; sanitize-chemicals labeled and properly stored-chemical test kits available-restrooms stocked and clean
- General Comments that relate to this Inspection
Notes:-hand sink stocked-hot holding: beans; rice; pork; chicken; beef 168F-179F-salad make-up unit at 40F - product (dairy dates) current-cook-line make-up unit at 40F-45F *unit adjusted on-site. Ensure foods are maintained at 40F or below even during high volume times. -cheese 41F-46F; pork 40F-44F-reach-ins: outside therm. @ 48F-50F. Internal food temps at 40F-43F *see violation above-ice machine clean; scoop properly stored-wiping cloth sanitizer bucket at 100 ppm chlorine-chemical test kits available-dishwasher checked at 186F for rinse cycle-observed proper cooling procedures-foods stored 6" above ground-discussed employee health and hygiene policies with no problems noted-restroom stocked and clean-chemicals labeled and properly stored
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7/16/2010 | Routine Inspection 1st | 98 |
- [2] Handling of food; ice; minimized
Found glassware and opened beer bottle stored in consumer ice. Ensure consumer ice is stored in a separate dedicated container to avoid cross-contamination.
- [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.
- [1] Wiping clothes: clean; use restricted
250) Moist wiping cloths must be kept in sanitizing solution with a concentration of 50-100ppm chlorine between uses to prevent bacteria growth. Corrected on-site.
- General Comments that relate to this Inspection
Notes:-hand sink properly stocked-ice scoop stored properly; however ensure consumer ice is stored in a dedicated container - see above violation-3-compartment sink used for wash; rinse; sanitize; test strips available-chemical bottles labeled and stored properly-restrooms properly stocked and clean-provided alcohol advisory to operator. Ensure advisory is posted in a conspicuous location.
- General Comments that relate to this Inspection
Facility is a Risk Category 4: Ensure that there is at least one CFPM on-site during all high risk cooking/cooling procedures. Owner; Raul Berumen is in the process of renewing his CFPM certification and manager; Javier Berumen is enrolled in a CFPM course. Ensure WCHD approved certificates are available in the facility at all times.Notes:-hand sinks properly stocked-reach-in at 40F-raw beef in reach-in checked at 50-52F. Per operator; beef was just prepared (sauce added). Monitor beef and ensure product is maintained at 40F or less. Raw chicken and other products checked in reach-in at less than 40F.-make-up unit at 40F-hot holding: beans 178F; chicken 180; ground beef 176F-discussed cooling procedures with no problems noted.-observed proper thawing of raw product-high temp. dishwasher checked at 180F for rinse cycle-food products stored 6" off the ground-ice machine clean; scoops stored properly-restrooms properly stocked and clean-discussed employee health policies. Ensure ill employees exhibiting high risk symptoms (vomiting; diarrhea; jaundice) are excluded from work for at least 48 hours after their last bout of illness.
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5/28/2009 | Routine Inspection 1st | 96 |
- General Comments that relate to this Inspection
Obtain extra chlorine test strips for bar area.
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3/11/2008 | Routine Inspection 1st | 100 |
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