- General Comments that relate to this Inspection
All violations from the last inspection have been correctedWeather stripping has been installed on the door to the kitchen and to the dry storage areaDry storage area has been deep cleaned and sticky pads installed Did not observe any pest activity Screen has been installed over fan and shelves have been replaced with metal shelves Contact said she has been on contact with CPO about additional treatmentsA follow up inspection will occur in the next 60 days to monitor pest activity
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11/16/2015 | Routine Reinspection 1st | 100 |
- [2] Food protected during storage; preparation; display; service; transportation
Observed cardboard boxes in a shelf with dried red papers and tamarind beans without a lid. Need to put food items in food grade containers with lids to protect food.
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
Need to seal/paint the bare wood shelves in the dry storae room so they are smooth; sealed and easily cleanable.
- [4] Presence of vermin; outer openings protected; no prohibited animals
Observed live cockroaches in the sticky pad outside the door to the dry storage area. Observed dead coackroaches in this room as well. Did not see any evidence of cockroaches in the kitchen or dining area. Contact said she noticed them on Tuesday and called Terminex for treatment. CPO has sprayed for contact but did not leave any sticky pads; recommendations and only told the contact to call if she did not see the problem cease. Need to abate the following issue:- Need to put a mesh cover over the fan above the door so roaches cannot assess the room via the walls. Contact said they looked at all the walls and did not see any holes. Ensure all holes or access points are covered. -Need to pull out all shelves and cold holding units and clean; sweep and mop all floors due to observed food debris and dirt. - Need to install weather stripping on the bottom of the door to limit access from hallway- Need to place sticky pad throughout the room and in the kitchen to tract activity
- [1] Walls; ceilings: attached equipment constructed; good repair; clean surfaces; dustless cleaning methods
Need to secure electrical panel to the wall and keep the door shut to prevent access to pests in kitchen;
- General Comments that relate to this Inspection
Handsink clean and stockedAll fridges <=41FFood in freezer is frozen solidRice that was cooled yesterday was 41F; 42FSanitizer bucket 100 ppm ClReviewed process for making pupusas dough in small batches to maintain proper temperatureSteamtable: beans 199F; rice 187FUtensil storage goodReviewed no bare hand contact with ready to eat foodAll salsa is on ice Facility has not had employee(s) take and fail one of the recognized CFPM exams in the past year. No other CFPM's for this location
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11/12/2015 | Routine Inspection 1st | 92 |
- General Comments that relate to this Inspection
Handsink clean and stockedIce machine clean/scoop storage okBathrooms clean and stockedAll fridges <=40FFreezer <=0FObserved proper thawing of frozen fish in sink under running water Discussed cleaning and sanitizing of tubs used to store shredded cabbageRice in reach-in fridge 41-42FRice in front reach-in fridge @ 48F; contact said it had been cooling since 11:00Hot holding: beans 187F; rice 189FFood storage good
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11/10/2014 | Routine Inspection 1st | 100 |
- [3] CFPM or person in charge present; certificates posted as required
Need to register with Washoe County
- General Comments that relate to this Inspection
All violations besides CFPM have been corrected. Observed staff using wiping rags when cleaning tables; 50 ppm ClAll fridges <=41FFreezer <=0FFood storage is good; reviewed storage of food in cold holding units based on cooking temperature rice in reach-in fridge that was made last night; 41FHandsinsk clean and stocked
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9/9/2013 | Routine Reinspection 1st | 97 |
- [4] Facilities to maintain product temperature
Reach-in fridge in the storage area was reading 44F; beans and shredded pork was also at 44F. Cold holding units not holding correct temperature was also an issue during the last routine inspection. Unit needs to be repaired or replaced to hold at 41F.
- [2] Food protected during storage; preparation; display; service; transportation
Observed a container of fish being properly thawed in the prep sink; however; in the basin was a bag of radishes. I advised the operator to remove the radishes and thoroughly wash the radishes to prevent cross contamination. It is highly recommend to discard the radishes.
- [3] CFPM or person in charge present; certificates posted as required
The contact was also the prior CFPM; her certification expired 08/04/2012 but she took a recertification class last year. Need to register with Washoe County Health District and post certification in a conspicuous place.
- [1] Non-food contact surfaces of equipment and utensils clean
In both the reach in freezers in the kitchen and in the back storage area; there is significant frost accumulatin. Frozen liquid from the chickens was also seen frozen on the ice in the
- [1] Wiping clothes: clean; use restricted
- General Comments that relate to this Inspection
Bleach is used in 3 compartment sink and operator was able to verbalize the minimum sanitizer level Handsink clean and stockedIce machine clean All other fridge units <=41FFreezer <=0FAll other food storage goodReviewed storage of food based on cooking temperaturesSalsa for service are on ice
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8/23/2013 | Routine Inspection 1st | 90 |
- General Comments that relate to this Inspection
Construction violation corrected at time of reinspection. Prep sink installed next to 3 compartment sink and indirectly drains to floor sink. Hot and cold running water under pressure available at prep sink and splashguard installed on north side of prep sink to prevent backsplash of water from prep sink from coming into contact with drainboard of 3 compartment sink.
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8/15/2012 | Routine Reinspection 2nd | 100 |
- [1] Installed; maintained
Restaurant must install a prep sink to wash vegetables and to thaw meats under running water. This prep sink must be indirectly drained to a floor sink.
- General Comments that relate to this Inspection
All other violations corrected at time of re-inspection. Cold holding Cr Pepper case recorded at 40 F; fruit salad drink recorded at 39 F.Handsink properly stocked with liquid soap and sanitary disposable towels.A reinspection is required for prep sink on 08/15/12.
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7/30/2012 | Routine Reinspection 1st | 99 |
- [4] Facilities to maintain product temperature
Observed thermometers in Dr Pepper case with recorded temperature of 50 F. Foods temped cold holding in unit recorded: Cut fruit @ 47 F; slice cabbage in water @ 46 F and bananna pudding @ 46 F. * All food moved to reach in refer in back dry storage room. Cold holding unit not maintaining proper temperature. Repair unit to maintain 40 degrees F or below to prevent bacteria growth. Do not use unit to store potentially hazardous foods until repaired and cold holding at 40 F or lower.
- [2] Handling of food; ice; minimized
Observed operator use a bowl that is used to hold the ice scoop as a scoop for ice. The bowl was visbly dirty. Do clean the bowl/container used to store the ice scoop on a regular basis and USE the ice scoop with the handle to scoop ice. Inappropriate scoop used for food service. Use an approved; food grade scoop with a handle to minimize hand contact with food product.
- [1] Installed; maintained
Restaurant will need to install a prep sink to wash vegetables and for thawing of meats under running water. Facility only has a 3 compartment sink and a handsink. Space is availabe on either side of ice machine to install a prep sink to be indirectly drained to floor drain adjacent to ice machine. Reviewed with operator 3 methods for thawing of frozen foods:1) Under running cold water2) A part of the cooking process in a microwave or other cooking device3) Under refrigeration at 40 F or lower.
- [4] Number; convenient; accessible; designed; installed
Observed two plastic food strainers stored in handsink. All hand washing sinks must remain unobstructed and accessible during operation to ensure proper hand washing.* Corrected on site.
- [2] Toilet rooms: self closing doors; fixtures maintained; clean; hand soap/drying devices provided; proper waste receptacle
Observed no paper towels at handsink. Observed employee dry hands on apron she was wearing. * Instructed female employee to dry hands on paper towels and to stock paper towel dispenser. Keep hand sinks stocked with soap and paper towels at all times to ensure proper hand washing.
- [5] Necessary toxic items properly stored; labeled; used
Observed spray bottle of degreaser with no label. Label all containers of toxic chemicals with name of contents.* Corrected on site.0bserved degreaser stored inside 3 basin sink and 1 bottle of window cleaner stored on shelf with clean equipment. Store all toxic items away from food; food preparation areas; and food contact surfaces; including dishware.* Corrected on site.Discussed with operator to store all chemicals underneath 3 compartment sink away from all food service equipment.
- General Comments that relate to this Inspection
No food observed cooking at time of inspection.Hot holding temps. recorded:Refried beans @ 153 F & Spanish rice @ 170 F.Cold holding temps. recorded at makeup table:cheese @ 39 F and all other cold holding refer recorded at 40 F or lower. Do acquire thermometers in reach in freezer units in back room.All food properly covered when not in use.Bathrooms are shared with strip mall and maintained by property manager. Reviewed with operator importance of handwashing. Do monitor employees for a proper 20 second handwasha and at appropriate times. A reinspection is required. Failure to correct violations by specified time frames may result in reinspection fees and possible suspension of health permit.
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7/23/2012 | Routine Inspection 1st | 82 |
- [1] Original container; properly labeled
Observed several containers of food stored in recycled containers with labels not matching the food it contained.Do label all food container to the name of the contents when reusing food containers to prevent misuse.
- [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.Observed missing thermometers at all reach in freezers. All food observed frozen at time of inspection.
- General Comments that relate to this Inspection
All cold holding units checked OK ; all recorded < 40 F.All food properly stored and covered.Hot holding temps. recorded:Beans @ 174 F; Spanish rice @ 187 F; shredded chicken @ 174 F and cut cabbage slaw @ 38.3 F.Chlorine sanitizer recorded at 50 ppm.Handsinks properly stocked with liquid soap and sanitary disposable towels.Discussed with operator to monitor restrooms to be in a sanitary condition. Both men's and women's restrooms which are shared restrooms for strip mall was observed dirty. Sinks observed dirty; paper observed on floors. Do notify property management to maintain sanitary conditions of restrooms when restrooms become dirty.
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11/28/2011 | Routine Inspection 1st | 98 |
- [2] Food protected during storage; preparation; display; service; transportation
Observed 2 bags of onions stored on floor of back storage room. Food product stored on floor. Store all food product at least 6 inches off floor to prevent potential cross contamination.Observed raw meats stored over ready to eat foods in reach in reefer and reach in freezer. Raw product stored incorrectly. Store all raw foods below cooked and ready to eat foods to prevent potential cross contamination.
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
Observed bottom of reach in reefer rusty. Do remove all food from makeup table/reach in reefer prior to sanding and repainting all rusted areas of unit. Non food contaact surface not maintained properly. All non food contact surfaces must be maintained properly.
- [1] Non-food contact surfaces of equipment and utensils clean
Observed top of ice machine dirty. Observed inside of doors to reach in reefer/makeup table dirty. Clean these surfaces on a regular basis to prevent food debris buildup.
- [1] Premises free of litter; unnecessary articles; equipment/personal articles properly stored; authorized personnel
Observed employee drinks stored improperly. Store all personal drinks away from food and food equipment. All drinks should be covered with a lid and a straw provided. Do designate an area separate for employee items.
- General Comments that relate to this Inspection
All cold holding units recorded < 40 F. All food properly covered.Observed proper cooling of boiled beans at time of inspection. Dumpster area clean.Handsinks properly stocked.Do replace frying pot for fried foods. Observed pot in poor repair.Lower the bleach to concentrations between 50-100 ppm. Use color indicator on test strip package.
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9/22/2010 | Routine Inspection 1st | 95 |
- General Comments that relate to this Inspection
Notes:All violations corrected at time of reinspection - thank you.Do monitor cold holding makeup table so that temp. is kept at 40 F or lower.
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9/14/2009 | Routine Reinspection 1st | 100 |
- [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.Facility shall installn a thermometer at makeup table cold holding table. Recorded temps of food in unit between 37-42 F.
- [4] Sanitization rinse; clean; temperature concentration; exposure time; equipment; utensils sanitized
140) Sanitizer level in 3 compartment sink not adequate. Maintain adequate amounts of sanitizer to ensure proper sanitization.Obseved dishwasher not sanitizing dishes in 3 compartment sink. Reviewed with operator to wash; rinse and sanitize dishes and food service equipment. Reviewed makeup of sanitizer. Use one cap of bleach to 1 gallon of water at 3rd compartment to adequately sanitize equipment.* Corrected on site.
- [2] Accurate thermometers; chemical test kits provided; gauge cock (1/4" IPS Valve)
200) Inaccurate thermometeres/no chemical test kits available. Must provide accurate thermometers/chemical test kits.Facility shall acquire chlorine/bleach test strips. Chlorine sanitizer should be at concentrations between 50-100 ppm.
- [5] Necessary toxic items properly stored; labeled; used
400) Label all containers of toxic chemicals with name of contents.Observed bottle of chemicals not labeled to its chemical contents. * Corrected on site.
- General Comments that relate to this Inspection
Notes:All cold holding units checked OK between 37 - 42 F. Do lower thermostats in cold holding units so that ambient temp. is between 33-36 F Facility shall post a handwashing only sign at handwashing sink. Handwashing to occur only at handwashing sink. No food observed cooking at time of inspection. Reviewed with staff proper handwashing techniques.
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9/4/2009 | Routine Inspection 1st | 88 |
- General Comments that relate to this Inspection
The following was observed during the inspectionReach in @ 39 f; beef 38 f; lettuce 38 f; cheese 38 f; Salsa 38 f; All food products stored properly. All dairy products have current fresh dates.Drink Cooler @ 38 f.Ice machine clean and food products stored correctly.Handsinks accesible and stocked w/ soap and p-towels.Dumpster Area clean.Sani Buckets @ 100ppmAll floors and counters clean.
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12/8/2008 | Routine Inspection 1st | 100 |
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