- [2] Food (ice) contact surfaces: designed; constructed; maintained; installed; located
Facility shall remove all ice from ice machine and thouroughly clean and sanitize ice machine. Observed visible debris buildup on deflector plate inside of ice machine.Do clean and sanitize ice machine on a quarterly basis.
- [1] Non-food contact surfaces of equipment and utensils clean
220) Non food contact surfaces of equipment dirty. All non food contact surfaces of equipment must be clean.Observed scullying spray nozzle dirty with food debris buildup.
- [2] Containers or receptacles: covered; adequate number; insect/rodent proof; frequency; clean
Keep lid to garbage dumpster closed when not in use to prevent attraction.
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
350) Floor in need of repair. Repair the following area(s) to maintain a smooth; durable; and easily cleanable surface.Observed several floor tiles missing from in front of flat grill and in back exit door. Facility shall replace all missing floor tiles and install a gasket or threshold under the back exit door.
- [1] Walls; ceilings: attached equipment constructed; good repair; clean surfaces; dustless cleaning methods
360) Wall in need of repair. Repair following area(s) to maintain a smooth; durable; and easily cleanable surface.Clean all dust debris buildup on top of ceiling in walk in cooler.
- General Comments that relate to this Inspection
This restaurant has 4 other food protection managers:1) Sandra Allen ServSafe #8870510 exp. date: 02/25/172) Juan Salas Hernandes; certificate could not be confirmed3) Dezaree Sieben; certificate could not be confirmed4) Rosio Mendoza is renewing her ServSafe Certification. Her ServSafe is expired. No other employees scheduled to take initial certification.Cold holding temps. recorded: Salsa 40.8 F; diced tomato @ 43 F; lettuce @ 43-44 F; and cheese @ 41 F.Hot holding temps. recorded:Final cook temperature of chicken174 F. Chicken holding hot between 160-180 F; grill corn @ 140 F; black beans @ 169 F; tortilla soup ! 140 F; mashed potatoes @ 164 F and gravy @ 160 F; rice @ 174 F and diced chicken 154-172 F and shrimp @ 145 F. Observed good and consistent datecoding on all product. Handsinks properly stocked with liquid soap and sanitary disposable towels. Cold holding unit checked OK and within regulations < 41 F. Food properly stored. Chemicals properly stored and labeled. Bathrooms observed cleaned and stocked. Reviewed with operator handwashing procedures for dishwasher. Dishwasher must wash his/her hands when going from dirty dishes and clean dishes. Quat sanitizer noted at 400 ppm.
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7/30/2015 | Routine Inspection 1st | 93 |
- [1] Installed; maintained
Repair leak at scullying spray tube in dishwashing room. Must have hot and cold water under adequate pressure with no leaks.** A work order has been placed for the grease drain at grill ** This is to be repaired no later than 07/11/14.Please call health inspector once both items have been completed at 328-2682.
- [5] Necessary toxic items properly stored; labeled; used
Observed chemical spray bottled not properly labeled to its chemical contents. Label all containers of toxic chemicals with name of contents.*** This is a repeat violation*** Do review with all employees that once chemicals are dispensed or transferred into another container it MUST BE PROPERLY LABELED to prevent misuse. Repeat violations will result in a reinspection fee being charged of $86.00.* Corrected on site *
- General Comments that relate to this Inspection
All other violations have been corrected at time of inspection. Thank you.Cold holding two door reach in recorded at 40 F. Light shielded as required.Thermometers present inside all cold holding units. ** Do clean all loose garbage in the shrubs and landscaping next to dumpster**
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6/27/2014 | Routine Reinspection 1st | 94 |
- [4] Facilities to maintain product temperature
Observed 2 door reach in refrigerator with food temps recorded above 40 F: Grated Cotija cheese at 50 F; lettuce salad mix @ 50 F and red sauce prepackaged at 50 F. Cold holding unit not maintaining proper temperature. Repair unit to maintain 40 degrees F or below to prevent bacteria growth.* All food removed from unit and transferred to walk in unit recorded at 43 F. - Do not use unit until repaired and cold holding at 40 F or lower.-
- [1] Thermometers provided and conspicuous
Observed missing thermometers at 2 door reach in refrigerator next to drive through. Recorded temperature of salsa inside unit temped at 39 F. 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.* Corrected on site. Observed missing thermometer at 2 door reach in refrigerator in dry storage. * Corrected on site.
- [1] Installed; maintained
Observe leak at scullying spray tube in dishwashing room. Must have hot and cold water under adequate pressure with no leaks.
- [2] Containers or receptacles: covered; adequate number; insect/rodent proof; frequency; clean
Garbage enclosure area is dirty. Clean thoroughly to prevent vermin harboarge. Observed both recycling cardboard dumpster and waste management refuse dumpster full and lid to both dumpsters open. Loose garbage and cardboard observed on ground. * Facility must have adequate garbage service to meet the demands of the sold waste generated. Do have adequate and frequent pick up of garbage to prevent overloading of dumpster and do keep lid closed to dumpster when not in use.
- [1] Lighting provided as required; fixtures shielded
Observed light in 2 door reach in refrigerator in dry storage room not shielded. Lights not shielded. Provide light shields or use shatterproof bulbs to prevent potential glass contamination of food.
- [5] Necessary toxic items properly stored; labeled; used
Observed 3 spray bottles labeled "heavy duty degreasor" which were not degreasor. All chemicals must be labeled properly to prevent misuse. Any chemical transferred to another container must be properly labeled to its chemical contents.
- General Comments that relate to this Inspection
Hot holding temps recorded:Macaroni @ 164 F; rice @ 166 F- 179 F; soup @ 166 F (hold time no longer than 6 hours); beans between 174 - 179 F; hot holding chicken @ 183 F; chicken on line @ 163 F; carne asada 140 - 163 F and final cook temperature of chicken between 165-180 F. Cold holding temps. recorded:Grated cotija cheese @ 49 F; shredded jack cheese @ 40 F; pico de gallo @ 40.7 - 43 F; shredded lettuce @ 40.7. ** Discussed with operator to monitor cold holding line next to hot grill to cold hold foods at 40 F or lower. Do use metal hotel pans to cold hold; they are a better retainer of temperature than plastic hotel pans. Do cover potentially hazardous foods with a lid to assist in maintaining proper temperatures. Adjust thermostat in all cold holding units during hot summer season to properly maintain cold holding temperatures. **Observed good handwashing. Reviewed with operators proper handwashing times and final cook temperatures of chicken. Handsinks properly stocked with liquid soap and sanitary disposeable towels. Observed good handwashing. No bare hand contact with ready to eat foods. Quat sanitizer recorded at 200 ppm. +++ A reinspection is required. +++
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6/24/2014 | Routine Inspection 1st | 86 |
- General Comments that relate to this Inspection
All violations corrected at time of reinspection. Thank you.2- door reach in salsa cold holding cabinet provided with a cold holding thermometer.Handsink with hot and cold running water and properly stocked with liquid soap and sanitary disposable towels reinstalled in dish room. Discussed with operator to review proper handwashing with dish washer. Hands must be washed prior to and after cleaning dishes. Hands must be washed when going from dirty to clean dishes.
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2/19/2013 | Routine Reinspection 1st | 100 |
- [1] Thermometers provided and conspicuous
Observed missing thermometer at 2 door refer next to drive thru. 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.Salsa temped at 40 F with health inspector thermocoupler.
- [4] Number; convenient; accessible; designed; installed
Observed no handsink within 25 visible feet of dishwashing area. Operator stated that handsink was taken out of dishwashing area approximately 2 years ago. Facility shall reinstall the handsink in the dishwashing area to promote proper handwashing between dirty and clean dishes. Facility will have 7 days to comply. Failure to correct violation will result in reinspection fees being accessed.
- General Comments that relate to this Inspection
All cold holding units checked OK and recorded < 40 F. All food properly stored; no raw over ready to eat.Chemicals prperly stored and labeled.Hot holding temperatures recorded:Spanish rice @ 155 F; chicken thighs @ 167 F; beans @ 168 F; Queso cheese @ 173 F; mashed potatoes @ 176 F; brown gravy @ 170 F; chicken mix @ 171 F and rice @ 186 F.Cold holding temperatures recorded:shredded lettuce @ 40 F; shredded cheese @ 40.9 F; coleslaw @ 40 F; guacomole @ salsa bar @ 35.9 F and pico de gallo @ 36.6 F. Reviewed temperature logs; all checked OK. Handwashing log is posted at handsink. Observed good handwashing amongst employees. Final cook temperature of grilled chicken temped at 180 F.Quat sanitizer recorded at 200 ppm. Do change sanitizer at least every 2-3 hours. Garbage dumpster observed clean.Handsinks properly stocked and bathrooms observed clean.Proper scoop storage with handles extended out of food. Observed good date marking on all food stored in walk in units.A reinspection is required.
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2/8/2013 | Routine Inspection 1st | 95 |
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
Facility shall repair damaged base coving; damaged tile; and damaged tile grout as needed; floors must remain smooth and easily cleanable.Facility shall repair damaged stainless steel door guard leading into kitchen and re-attach to door.
- General Comments that relate to this Inspection
The following was observed at the time of inspection:Hot-holding checked good; chicken breast cooking at 198F; chicken breast hot- holding at 169F; rice holding at 182F; black beans holding at 170F; chicken legs cooking at 203F.Cold-holding checked good; raw chicken breast at 38F; raw chicken thigh at 41F; cole slaw at 38F.Three-compartment sanitizer dispensing at approximately 300ppm quatinary ammonia; sanitizer bucket checked at approximately 300ppm quatinary ammonia.All refrigeration and freezer units checked within regulation; walk-in refrigeration checked at <40F; single door freezer checked at -12F.Observed glove use on food preparation line; in addition; observed frequent handwashing. Handsink checked stocked and functional.Observed good date marking system and proper rotation on products in refrigeration systems.Please remind employees to register with Washoe County Health District after completing approved food safety courses.
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5/14/2012 | Routine Inspection 1st | 99 |
- General Comments that relate to this Inspection
No violations observed at the time of inspection:Hot-holding/cooking temperatures checked good; whole chicken grilling at 176-182 degrees; chicken breast holding at 194 degrees; chicken mix at 183 degrees; grilled corn at 192 degrees; rice at 184 degrees; beans at182 degrees.Cold-holding checked good; raw chicken thigh at 33 degrees; raw chicken breast at 33 degrees; cheese at 37 degrees; pico-de-gallo at 37 degrees.All refrigeration units checked well below 40 degrees ambient temperature (31-35) degrees.Observed excellent handwashing procedures; proper glove use; and no bare hand contact with any food products. (good)******Quatinary ammonia sanitization dispensing at >200ppm; all sanitizer buckets checked clean with proper concentration.Handsink checked with sanitary towels and soap; restrooms checked clean and properly stocked.Consumer advisory not necessary; no raw animal foods or undercooked food items sold***Reminder:Please post Washoe County Health Permit and Certified Food Protection Manager Certificates in public view.Recommend installing (FRP) over wood shelves (under cashier area) to help prevent pealing paint.
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5/18/2011 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
No violations observed at the time of inspection:Final cook temperatures on whole chickens checked good at 186-192 degrees; chicken breast hot-holding at 168 degrees; potatoes at 172 degrees; rice at 171 degrees.Cold-holding checked good; guacamole at 31 degrees; cheese at 33 degrees; and pico de gallo at 33 degrees.All refrigeration and freezer temperatures checked good; walk-in refrigeration checked at approximately 31 degrees ambient temperature; two door freezer checked at -15 degrees; and one door freezer at -9 degrees. All products properly stored; rotated; and labeled.Sanitizer levels checked ok at approximately 200ppm quatinary ammonia.Handwashing procedures checked very good; observed employees washing for approximately 20 seconds.note:Observed a small liquid collection in tile grout near three- compartment sink area. Please repair tile grout. Repair liquid collection near tile at drive through window.
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4/9/2010 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
No violations observed at the time of inspection:Final cook temperatures of chicken checked good; observed final cook temperatures of 176-186 degrees. Hot-holding checked good; chicken tortilla soup at 173 degrees; rice at 160 degrees; white sauce at 173 degrees.Cold-holding checked good; cheese at 41 degrees; avacado at 39 degrees; chicken at 37 degrees.Observed handwashing at the time of inspection.Reviewed final cook temperature logs; all temperatures checked good.Three-compartment sanitization at >200ppm quatinary ammonia; sanitizer buckets available at >200ppm quatinary ammonia.Walk-in refrigeration checked at 37 degrees; all food products properly labeled and stored. (date marking codes checked excellent)All handsinks and restrooms properly stocked with sanitary towels and soap.note: recommend repair on damaged tile base coving.
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3/3/2009 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
NOTES:NO VIOLATIONS NOTED DURING TIME OF INSPECTION.HANDSINK AVAILABLE AND PROPERLY STOCKED.OBSERVED GOOD HANDWASHING BY EMPLOYEES WHILE ON SITE.GOOD COOKING TEMPS. CHICKEN COOKED AT 179FGOOD HOT HOLDING TEMPS. VARIETY OF CHICKEN BETWEEN 155-170F.GOOD TEMPERATURE MONITORING.SANITIZER GOOD AT 200PPM QUAT.GOOD FOOD STORAGE. GOOD USE OF DATE LABELING.RESTROOMS CLEAN AND STOCKED.DISCUSSED EMPLOYEE SICK POLICY.
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11/6/2008 | Routine Inspection 1st | 100 |
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