- General Comments that relate to this Inspection
Notes: No violations observed during the inspection. Discussed hand washing policy and employee sick policy. Ensure employees sick with vomiting; diarrhea; jaundice; stay out of work at least 48 hours after symptoms have stopped.-Handsinks clean and stocked.-Restrooms clean and stocked.-Observed good hand washing and glove use.-Cold holding temperatures by counter good. Salsa 38F; coleslaw 38F; cheese 39F; salad 39F.-Hot holding temperatures by counter good. Beans 158F; soup 145F; rice 180F; chicken 148F.-Hot holding temperatures on cook line good. Chicken thigh 194F; chicken breast 155F; corn 155F.-Cooked temperature of shrimp 191F.-Discussed cooking process of chicken; good. Tong use good. Temperatures and procedure good.-Drive thru area clean. Customer ice good. Observed good scoop storage.-Walk in cooler at 36F. Salsa 43F (just prepared); Sausage 34F; chicken 36F. Observed proper food storage and good date marking. Clean and organized.-Reach in cooler at 40F. Peas 36F; shrimp 28F. Storage good.-Ice machine clean. Observed good scoop storage.-Utensils clean and stored properly.-Observed good chemical storage and proper food storage.-3 compartment sink set up properly. Sanitizer at 300 ppm Quat.-Sanitizer buckets at 400 ppm Quat.-Test strips available.-PCO is Orkin once per month. No signs of pests or vermin.-Outside garbage stored properly.In addition to the CFPM listed above the following individuals also have CFPM certificates:Maria del Rosario RangelM14052702/04/19Laura MederosServ Safe - 844985810/03/16Jaqueline Estrada-RamirezM13084110/21/18Yesinia Zaragoza CastanedaServ Safe - 1194471701/19/20Miguel SoteloduenasServ Safe - 1194471401/19/20The following individual had a Serv Safe certificate that had just recently expired. Per manager the individual took the CFPM exam and failed the exam on the first try. The individual has retaken the certified food managers class from Kami Biamonte; retook the exam and the facility is waiting for the results of the exam.Manuela NajeraServ Safe - 707553404/20/15
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9/25/2015 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
All food items are dated and labeled Salsas were 44-45F; facility is using time as a control and replaces all salsa every four hours. Salsas are on ice; ice was replaced in the unit and the salsas were replaced during the inspection. Handsinks clean and stockedIce machine clean/scoop storage goodAll fridges <=40FHot holding: Spanish rice 157Fbeans 160FSanitizer buckets/3 compartment sink: 400 ppm Quat Chicken roller was cleanAll raw meat storage goodChicken on the grill ready to serve: 165-200FBathrooms clean and stockedFacility has another staff member with Servsafe certification who is going to register as a CFPM with Washoe County
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10/3/2014 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
Handsinks clean and stocked3 compartment sink 300-400 ppm QuatChicken 146-153FSpanish rice 155FGrated cheese 40FIce machine clean/ice scoop storage goodAll fridges <=41FFreezer <=0FFood storage goodDid not observe any inspects or vermin in sticky pads
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11/27/2013 | Routine Inspection 1st | 100 |
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
Observed floors in dry storage dirty. Floors dirty. Clean thoroughly to prevent vermin attraction and maintain sanitary conditions. Do move shelving and clean hard to reach areas under dry storage shelves on a routine basis to prevent cross contamination and vermin attraction.
- [1] Rooms clean; lockers provided; facilities clean; properly located
Observed employee reach in refer visibly dirty with heavy food debris buildup on top and inside refer. Please clean this refer and keep employee refer in a sanitary condition.
- General Comments that relate to this Inspection
Reviewed handwashing verification sheet and restaurant temperature logs. All checked Ok and completely filled. Observed good handwashing and allll handsinks properly stocked with liquid soap and sanitary disposabe towels. Cold holding temperatures recorded:Cabbage slaw @ 38 F; pico de gallo 34 F; cheese @ 40 F; house salsa @ 41 F and avocado sauce @ 44 F. Reviewed with operator to maintain cold holding at 40 F or lower for condiments and salsas stored at salsa bar. Do place more ice to the level of the food stored inside the condiment station holder. Hot holding temperatures recorded:Pinto beans @ 162 F; corn @ 154 F; chicken thighs @ 160-166 F; Spanish rice @ 158 F; shredded beef @ 147 F; chicken soup 165 F; chicken breasts @ 162 F.Quat sanitizer at 3 compartment sink recorded at 400 ppm.All food properly stored. Walk in recorded @ 34 F. No raw chicken stored above ready to eat foods. Bathrooms observed clean. Observed good handwashing. No bare hand contact to ready to eat food.
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12/4/2012 | Routine Inspection 1st | 98 |
- General Comments that relate to this Inspection
No violations observed at time of inspection - thank you.Hot holding temperatures recorded: Spanish rice 154 F; beans 164 F; rice @ 155 F; chicken breast @ 169 F; bbq chicken @ 168 F; mash potatoes @ 159 F; mixed diced chicken @ 163 F. Final cook temperature of grilled chicken @ 185 F.Cold holding temperatures recorded: coleslaw @ 36 F; shredded lettuce @ 32 F and avocado @ 42 F. Salsa's at salsa bar recorded < 40 F.All handsinks properly stocked. All chemicals properly stored and labeled.All food properly stored; labeled and covered when not in use. Katherine Morin; Miguel Stocio; Manuel Najera; Yulina Guerrero and Bertha Silva are all certified food protection managers for restaurant.Reviewed employee sick policy. All checked OK and exclusion policy is working and in place. Operators know when to call health authority regarding food borne illness complaints.
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11/8/2011 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
No violations observed at time of inspection.Notes:Cold holding temps. recorded:Walk in reefer @ 40 F; reach in reefer @ 40 F; guacolmole 35 F. Raw chicken temped between 30-32 F.Hot holding temps. recorded: Chicken breasts @ 180 F; steak @ 165 F; chicken thighs @ 161 F; beans @176 F; rice @ 171 F.All handsinks properly stocked.Chemicals properly stored.Observed date marking being used and no bare hand contact to food;Observed good handwashing.Reviewed temp. logs and employee sick policy and handwashing training. Do remove all debris from dumpster area and remove recycled cardboard at least once a week to prevent vermin harborage.
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6/7/2010 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
Handsinks fully stockedReach-in Frzr @-6FReach-in refrig @35FWalk-in Refrig. @33FTemps noted: Cold held chicken @33F; Cooked Chicken @ 188F; H-held chicken @172F; H-held rice @152FEmployees practice frequent handwashing - Excelllent job!!!There are 6 current CFPM's that work at this location
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3/24/2009 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
Observed good hot-holding and cooking temperatures; chicken cooking at 189 degrees; chicken hot-holding on grill at 160 degrees. Rice holding at 167 degrees and beans at 168 degrees.Maximum hot-hold time for cooked chicken is 1 hour.Cold-holding good; chicken holding at 37 degrees in main walk-in refrigeration unit.Three-compartment sanitization observed at 200ppm quatinary ammonia.Sanitizer buckets observed at 200ppm quatinary ammonia and changed every hour.Observed frequent handwashing by all facility staff.All handsinks and restrooms properly stocked with soap and sanitary towels.Discussed employee illness policies and symptoms to be aware of.Main walk-in refrigeration observed at 39 degrees with all products labeled and properly rotated.note: Facility has at least six Certified Food Protection Managers currently registered with Washoe County District Health Department.
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1/30/2008 | Routine Inspection 1st | 100 |
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