- [5] Cross connection; back siphonage; backflow
Observed "y" connector on mop sink with two hoses attached and in operation. Operator removed device immediatley and will utilize only one single hose connected at any given time.
- General Comments that relate to this Inspection
The following was observed and inspected:Good handwashing was observed; hand sink is stocked with pump soap and paper towelHot Holding: beans @ 175f; cut chicken @ 165; beef @ 170fCooked whole chicken @ 180fsalsa @ 40fReach in freezer holding @ 0; all products were frozenWalk in holding at 40f; salsa @ 39 - 41; stacked 3 bins high with bottom bin on ice; raw chicken @ 39fAll product is labed with date made and discard date and timeOperator demonstrated knowledge of sanitizer strips and ensuring all sanitizer buckets are at the correct sanitizer levelsAll dry storage 6" off ground and area clean and clearAll chemical storage is away from food productDiscussed updated Food Regulations with operator and went over the CFPM and No Bare Hand Food Contact with Ready To Eat Foods.For more information please see:https://www.washoecounty.us/health/programs-and-services/food-protection-services/food-safety-news.php
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6/24/2015 | Routine Inspection 1st | 99 |
- General Comments that relate to this Inspection
Violations from previous inspection have been corrected. - Cutting board has been replaced. - Pico de gallo was cooling in walk in. Product was prepped at 730AM and temps ranged from 42F-48F. Product temps will be checked every two hours and stirred and ice changed if needed. Recommend not stacking more than two pans deep as heat in middle pan may still be insulated. Also recommend limiting the amount of ingredients that are removed from cold storage prior to prepping product.
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11/21/2014 | Routine Reinspection 1st | 100 |
- [2] Food protected during storage; preparation; display; service; transportation
Observed pico de gallo prepped 3 hours earlier in three stacked metal containers in walk-in with temperatures ranging from 42F-49F. Middle container was warmest of three; bottom container was on ice. Middle container was voluntairly discarded by operator and top container was placed on ice to accelerate cooling. Facility should ensure all prepped salsas cool properly; Placing lids and stacking containers can impede cooling process. Operator will ensure all containers are placed on ice and all staff is aware of this requirement. This item will be reinspected on Friday 11/21/14 as salsa is prepped daily.
- [2] Food contact surfaces of equipment and utensils clean; free of abrasives; detergents
Observed cutting board in three compartment sink area for chicken warped; stained and with plastic pieces peeling away from board. Facility has two cutting boards and they are switched out every four hours so this board would have been used today. This board should be replaced immediately and no longer used as the plastic pieces could contaminate food. This item will be reinspected on Friday 11/21/14.
- General Comments that relate to this Inspection
Hand sinks clean; stocked and accessible. Observed good hand washing by employees during inspection. Also observed glove use by line employees during inspection. All hot holding throughout facility good @ 140F-180F. All cold holding on line good with most product @ 39F. Walk in @ 36F. Raw chicken @ 39F. Reach in freezer @ 24F. Good product labeling throughout facility. All salsa on bar in dining room @ 45F- product is discarded every four hours. Good ice scoop storage at drive thru station. Restrooms clean and stocked. Sani buckets in place with 200 ppm Quat. Three compartment sink not set up during inspection but facility uses Quat sanitizer. Test strips on site.*Ensure all cold holding units have working thermometers. Observed two broken thermometers during Both replaced during inspection.Discussed employee illness policy with operator. No issues noted.
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11/18/2014 | Routine Inspection 1st | 96 |
- General Comments that relate to this Inspection
NOTES:NO VIOLATIONS NOTED AT TIME OF INSPECTION.HANDSINKS AVAILABLE AND PROPERLY STOCKED.OBSERVED MULTIPLE EMPLOYEES WITH GOOD HANDWASHING WHILE ON SITE.ALL HOT AND COLD HOLDING TEMPS GOOD - ALL WITHIN REGULATION.TEMPERATURES ARE CHECKED EVERY 4 HOURS AND DOCUMENTED.ALL FOOD PROPERLY STORED; COVERED AND DATED.NO PEST CONTROL ISSUES.NO EMPLOYEE HEALTH ISSUES.RESTROOMS GOOD.QUAT SANITIZER USED IN 3-COMP SINK.HAVE STAFF THAT HAVE COMPLETED SERVE SAFE CERTIFIED FOOD PROTECTION MANAGER TRAINING BRING CERTIFICATE TO THE HEALTH DEPARTMENT TO OBTAIN WASHOE COUNTY HEALTH DISTRICT ID CARD AND CERTIFICATE. POST EITHER CERTIFICATE OR ID CARD WHEN RECEIVED.
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10/10/2013 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
Handwashes clean and stockedObserved good handwashing and glove use during inspectionIce scoop storage - goodWalk-in fridge <40F Reach-in freezer -10FDry storage - goodBeans not sold by the end of the day are discardedChicken on the grill 190FThermometers availableAll items in reach-in fridge are labeled and datedSanitizer in 3-compatement sink/sanitizer buckets 200ppm Bathrooms clean and stockedGeneral cleanliness - goodHot holding:Rice 187FChicken for burritos 170FFloor; walls and shelves are clean Reviewed employee exclusion policy and what symptoms to look for in ill employees Recommendations: The caulking around the prep sink is starting to show a small amount of mold growth; the manager said they are on monthly maintenance schedule and will add this it item to address next maintenance check-up. The label for the salt is starting to fade; ensure this label is always legible.
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2/3/2012 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
Handsinks were all fully stockedAll Reach-in Refrig. were <40FWalk-in Refrig. @33FReach-in Frzr @-8FTemps noted: Raw marinated chicken @33F; Raw Marinated skirt steak @33F; Cooked chicken hhalves @193F; cooked chicken breast patties @174F; cooked skirt steak @182F; pinto beans @169FFacility utilizes temp logs - checked - OKFacility uses time/date labels for product freshness3-comp sink used for utensils - tested - 200 ppm QuatSanitizer buckets used throughout - tested - 200 ppm QuatCustomer restrooms clean and stocked
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1/12/2011 | Routine Inspection 1st | 100 |
- [2] Toilet rooms: self closing doors; fixtures maintained; clean; hand soap/drying devices provided; proper waste receptacle
310) Back hand sink not stocked with paper towels. Keep hand sinks stocked with soap and paper towels at all times to ensure proper hand washing. Corrected on-site.
- General Comments that relate to this Inspection
Notes:-front hand sink properly stocked-observed employee hand washing-checked cook temp. of chicken at 175F-180F-hot holding: -beef 148F -chili 167F -beans 157F -macaroni and cheese 156F-reach-in freezer checked at -20F-walk-in at 30F -raw chicken at 32F-temperature logs in use - all temperatures checked 4 times per day-no cross contamination issues observed - all raw product stored properly and separate utensils used for raw and cooked chicken-sanitizer buckets checked at 200 ppm quat.-chemical test kits available-containers labeled and dated - FIFO policies in place-ice machine clean; scoop properly stored-chemicals labeled and properly stored-restrooms clean and stocked-discussed employee health and hygiene policies. Ensure ill employees exhibiting GI symptoms (vomiting; diarrhea; jaundice; fever) are excluded from work for at least 48 hours after their last bout of illness.
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1/14/2010 | Routine Inspection 1st | 98 |
- General Comments that relate to this Inspection
No violations noted at time of inspection.Notes:Hot Holding: Chicken at 182F on grill. All chicken is cook to order. Steam Table: rice at 165F; macaroni and cheese at 170FReach-in at 35FWalk-in at 32F Prepared raw chicken in reach in at 30FSanitizer buckets at 200ppm quat.Three-compartment sink sanitizer at 200ppm quat.Handsinks properly stocked. Observed several employees hand washing.All containers labeled and date and time marked - facility is using FIFOFood and single service items stored properly.Chemical bottles properly labeled and stored.Ice machine clean and ice scoop stored properly.Discussed employee health policies - no problems noted.Facility extremely clean and well maintained.
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1/29/2009 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
Notes:-Multiple CFPM's -Ismelda M. Ramirez -M050522 -6/9/2010 -Alfredo R. Gomez -M040805 -10/1/2009-Hand sinks properly stocked and used.-Wiping cloth buckets sanitizer at 200 PPM Quat.-Sanitizer in three compartment sink at 200 PPM Quat.-Hot Holding -Beans 168F. -Chicken 184F.-Reach-In 38F.-Reach-In 38F.-Freezer -5F.-Freezer -25F.-Walk-In 38F.-Ice machine clean and all ice scoops properly stored.-All containers properly labeled.-All lights properly shielded.-All food items stored at least 6" off the ground.-All chemicals properly labeled and stored.-Entire kitchen area VERY CLEAN.-GREAT JOB!!!
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1/8/2008 | Routine Inspection 1st | 100 |
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