- General Comments that relate to this Inspection
Violations noted on previous inspection have been corrected.-flour and sugar bins labeled-front make up cooler - chicken 33F; rice 33F; tomatoes 37F; cheese 40F-sanitizer buckets available - measured at 50ppm chlorine; wiping cloths properly stored-spoke with owner about ceviche -- it is made with raw fish but is kept under refrigeration. No HACCP plan is required; however; a raw/undercooked advisory is required. Advisory given to operator.
- General Comments that relate to this Inspection
Violation noted on previous inspection has been corrected. CFPM:Luis IbarraWCHD cert M1410338/25/19
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9/2/2015 | Routine Reinspection 1st | 100 |
- [1] Original container; properly labeled
Observed flour and sugar bins without labels. Label any items not stored in their original container.
- [4] Facilities to maintain product temperature
Front make up unit observed with the following temperatures: cheese 45F; tomatoes 53F; chicken 59F; rice 61F. Per operator these items have been there for approximately 1 hour. Items moved to walk in.Repair or replace unit to maintain TCS food at 41F or below.Do not use unit until repaired.
- [3] CFPM or person in charge present; certificates posted as required
No certified food protection manager available.Previous CFPM has expired.Owner stated a CFPM is employeed; however certificate not available at time of inspection.Discussed new regulations; information regarding certification given to operator.
- [1] Wiping clothes: clean; use restricted
Damp wiping cloths observed on counter. No sanitizer buckets available at time of inspection.Provide sanitizer buckets with appropriate concentration of sanitizer to store wiping cloths to prevent bacterial growth.
- General Comments that relate to this Inspection
CFPM (list all CFPMs in facility): No other CFPMsFacility has not had employee(s) take and fail one of the recognized CFPM exams in the past year.Notes:-hand sinks stocked; observed good employee handwashing-discussed no bare hand contact with ready to eat foods-Discussed cooling procedures: observed beans cooling with ice wands at 61F; observed stock cooling on counter at 91F - placed in ice bath; observed shredded chicken in walk in at 45-55F - per operator had been made approximately 3 hours ago. Split into smaller pans. Observed pan of rice in walk in at 81F covered. Rice was uncovered and placed in ice bath. Items must remain uncovered during the cooling process.The cooling process must be monitored by the CFPM or a person trained by the CFPM to ensure the cooling process is adequate. Owner was not present at start of inspection; however; he was able to state proper cooling parameters when he arrived. -Contact stated they occasionally make ceviche. This is a high risk process that requires a HACCP plan. Inspector will deliver information regarding HACCP plans on 9/2/15. A HACCP plan shall be submitted for review by 10/1/15.-walk in: beef at 43F; shredded beef at 42F; raw steak at 41F. Operator stated the walk in had been left open during a delivery. Thermometer at begining of inspection showed at 47F; and by end of inspection showed at 38F. Ensure the door of the walk in is kept closed as much as possible to prevent loss of temperature.-walk in freezer was turned off - operator stated that they didn't have anything that required freezing. Freezer was turned back on during inspection. Leaving the freezer on allows it to more easily maintain its temperature and ensures that it is available when needed.-3 compartment sink available. Employee was not able to state proper cleaning and sanitizing procedures. Please review with all employees.-test strips available-hot holding checked ok - beans 141F; beef 168F; chicken 159F; pork 145F; beef 155F-thermometers available; no items being cooked at time of inspection. Discussed final cook temperatures with no issues noted.-discussed thawing procedures with no issues noted-ice machine clean; scoop properly stored-food stored properly; discussed first in first out procedures with no issues noted-Do institute a date marking procedure. All prepared items must have a date mark to ensure they are not kept for more than 7 days.-chemicals labeled and properly stored-no pest issues noted at time of inspection. Should any pest issues arise; ensure they are abated with a licensed pest control operator.-dumpster area ok-discussed employee health - ensure anyone with gastrointestinal symptoms (vomiting / diarrhea) is excluded for 48 hours after symptoms stop.
- General Comments that relate to this Inspection
Facility not in production at time of inspection.Notes:-hand sinks stocked-discussed no bare hand contact with ready to eat foods-conveyor belts observed clean; discussed cleaning and sanitizing procedures with no issues noted-packages labeled ok-food properly stored-chemicals labeled and properly stored-dumpster area ok-no pest issues noted at time of inspection. Should any pest issues arise; ensure they are abated with a licensed pest control operator.-discussed employee health - ensure anyone with gastrointestinal symptoms (vomiting / diarrhea) is excluded for 48 hours after symptoms stop.
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8/31/2015 | Routine Inspection 1st | 91 |
- [2] Food protected during storage; preparation; display; service; transportation
Observed flax seed bag in office stored on floor. Make sure all food is stored at least 6 inches off the floor to prevent contamination. In walk in; observed raw eggs stored over vegetables and raw menudo stored next to cooked ready to eat foods. Ensure all food is stored so that no cross contamination can occur. Ensure all raw product is stored below and separate from cooked and ready to eat food. Corrected on site. In front reach in make up unit; observed cooked chile relleno stored with cloth towels separating the layers of food. Store product on food grade material to prevent leaching of chemicals to food. Corrected on site.
- [1] Wiping clothes: clean; use restricted
Observed multiple cleaning cloths on counter throughout kitchen and front service line with no sanitizer buckets available. Ensure sanitizer buckets with approprite concentration of sanitizer are available and cloths are stored in buckets while not in use to prevent bacteria growth on wiping cloths. Corrected on site. Observed a sponge in 3 compartment sink. Sponges should not be used for cleaning as they harbor bacteria. Corrected on site.
- [5] Necessary toxic items properly stored; labeled; used
Observed can of lubricant on shelf with food items. Could not identify on label that it was food grade. Ensure all chemicals are stored separately from food to prevent contamination. Corrected on site.Observed bottle of glass cleaner unlabeled and stored on shelf with food product. Ensure all chemicals are properly labeled to prevent misuse or cross contamination and are stored separately from food. Corrected on site.
- General Comments that relate to this Inspection
Other observations:-Hand sinks stocked and availble. Observed several employees washing hands.-General cleanliness is good. -Discussed cooling procedures with no issues noted. Per operator; they use ice wands; and cool in stainless steel shallow pans before placing in walk in. Ensure product is not covered until fully cool to appropriate temperatures.-Walk in: raw beef 39F; raw pork butts 41F; cooked chicken 39F; shredded chicken 43F; beef 41-42F.-Freezer: all product frozen. Raw beef 29F.-Steam table: beef 152F; carne asada 140F; refried beans 150F; rice 156F.-Front line make up unit: cheese 40F; tomatoes 38F; chile relleano 42F.-Test strips available.-Bathrooms cleaned and stocked. -Discussed proposed regualtions for no bare hand contact with ready to eat foods. -Discussed exclusion of ill employees with vomitting and/or diarrhea for 48 hours after last bout of symptoms.
- General Comments that relate to this Inspection
No violations noted at time of inspection.General comments:-Hand sinks stocked.-Food stored properly.-Good equipment cleaning procedures(clean in place); noted one employee cleaning corn grinder while on site.-Bleach used as sanitizer.-Conveyer cleaned monthly.-Product labeled. -Discussed handwashing policy with no issues noted.-Victor Ibarra has expired CFPM; expired 10/14/2013. Per owner employee will be enrolled in class. Must be a 16 hour class from a Washoe County approved instructor. Upon completion of class; certificate must be brought to Washoe County Health Dept for registration.
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9/15/2014 | Routine Inspection 1st | 92 |
- General Comments that relate to this Inspection
No violations noted at time of inspectionGeneral Notes:-hand sink stocked-discussed future WCHD requirement of no bare hand contact with ready-to-eat foods-discussed cleaning/sanitizing of tortilla equipment with no problems noted-all food stored 6" above ground-handled scoops in use-chemicals labeled and stored properly-food and single service items all stored 6" above ground-restrooms stocked and clean-discussed employee health policies. Ensure ill employees with gastrointestinal symptoms (vomiting; diarrhea; jaundice; fever) are excluded for the duration of the illness and 48 hours after last bout of illness.
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9/20/2013 | Routine Inspection 1st | 100 |
- [1] Original container; properly labeled
Label tortilla bags in front grocery area with name; address; and phone number of facility for traceback purposes.
- [5] Potentially hazardous food meets temperature requirements during storage; preparation; display; service; transportation
030) Potentially hazardous food found out of temperature - one quarter pot of tripe soup found at 80F in walk-in - operator not aware time soup was cooked - voluntarily discarded by operator.Found three covered 6" hotel pans of shredded beef at 68F to 85F. Per operator; product was cooked approximately 3 hours prior. Separate beef into shallow (3" pans) and put back in walk-in (uncovered) to facilitate cooling to 40F or within the next hour. Product must be discarded if temperature does not reach 40F or below within the hour. Corrected on-siteTo prevent bacteria growth; potentially hazardous foods must be cooled from 140F to 70F within 2 hours and from 70F to 40F within an additional 4 hours. *If product does not cool from 135F to 70F within the first 2 hours; only 4 total hours allowed to cool product to 40F or below. Provided operator with cooling charts. Ensure employees are trained on cooling process and process is supervised by the CFPM.
- [1] Installed; maintained
Back kitchen hand sink not functioning. Repair sink to provided hot and cold water under adequate pressure for proper employee hand washing. Facility has 2 additional hand sinks for employee hand washing while sink is in the process of being repaired.Repair leak in three-comp. sink drain line. Repair hot water nozzle in women's restroom to prevent high pressure plashing out of sink basin to ensure proper employee hand washing.
- General Comments that relate to this Inspection
General Notes:-hand sinks stocked-discussed future WCHD requirement of no bare hand contact with ready-to-eat foods-make-up unit at 37F -cheese; chopped tomato at 39F-40F -rice 40F-hot holding: -pork; beef; beans all 135F to 160F-walk-in at 38F -cooled beef 38F -cooled beans 39F -raw beef and chicken 37F to 40F-raw product stored properly - no cross-contamination issues noted-ice machine clean; scoop stored properly-three-comp. sink used for wash; rinse; sanitize-chemical test kits available-handled scoops used for bulk rice; beans; flour; sugar-food and single service items all stored 6" above ground-front display reach-in at 39F-restrooms stocked and clean-overall; facility is very clean and in good condition-discussed employee health policies. Ensure employees ill with gastrointestinal symptoms (vomiting; diarrhea; jaundice; fever) are excluded for the duration of the illness and 48 hours after symptoms stop.*CFPM to expire in the next month - ensure CFPM is renewed prior to expiration; or Ernesto Ibarra must bring ServSafe certificate and proof of a 16 hours course from a WCHD approved instructor to the WCHD office and obtain a WCHD CFPM certificate.
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9/19/2013 | Routine Inspection 1st | 93 |
- [2] Food contact surfaces of equipment and utensils clean; free of abrasives; detergents
- [1] Non-food contact surfaces of equipment and utensils clean
- [1] Installed; maintained
- [2] Toilet rooms: self closing doors; fixtures maintained; clean; hand soap/drying devices provided; proper waste receptacle
- General Comments that relate to this Inspection
Notes:Walk in cooler @ 40 f. Pork 38 f; Chili Releno 38 f; Tamales 38 f; Beef 38 f.Walk in freezer @ 10 f. All food products frozen. Reach in cooler 40 f; Chicken 38 f; Chili releno 40 f; Tamales 40 f.Steam Table: Rice 150 f; Beef 158 f; Beans 155 f. All serving utensils clean and stored properly.Pastry display clean and tongs stored properly.Beverage cooler @ 40 F. All dairy products have current dates.Prep areas; mixer; slicer; knives; utensils clean and stored properly.Handsinks stocked properly and accessible.Hood/fryer area clean. Dry storage clean and all products stored properly.Prep sink operational.3 compartment sink operational. Sprayer in good condition. No leaks in plumbing. **Customer area clean and well maintained.
- General Comments that relate to this Inspection
Notes:Handsink stocked and accessible.3 compartment sink operational.All tortilla equipment clean and well maintained. Observed proper food preparation onsite.All food products labeled properly and stored properly.Lighting - ok. Floors clean.
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10/29/2012 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
Notes:Walk in cooler @ 40 f. Pork 38 f; Chicken 38 f. All food products stored properly. Freezer 0 f. All food products frozen.Reach in cooler - 40 f. Make up unit - Chimichanga 39 f; cheese 39 f; veggies 39 f. Hot holding: Beans 160 f; Rice 158 f; chicken 150 f; Pork 143 f. Prep areas; knives and storage; equipment; hood/fryer area clean.Ice machine and bins clean - scoops stored properly.Dry storage clean and food product stored properly. All dated and labeled properly.All handsinks stocked and accessible.3 compartment sink operational - no leaks in plumbing. Sprayer in good condition. **Observed proper food prep and handwashing onsite.
- General Comments that relate to this Inspection
Notes: All equipment clean and well maintained.Handsink stocked properly and accessible.3 compartment operational. All dry food products stored properly - all labeled and dated. All floors and counters clean.
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12/16/2011 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
The following was observed during the inspection:Walk in 40 f. All food products stored properly. Raw beef 38 f.Freezer 0 f. All food products frozen.Reach in 40 f; Tomatoes 38 f; Cheese 38 f.Hot holding: Chicken 148 f; Rice 149 f; Beans 146 f.Make up unit cooler @ 40 f; Cheese 40 f.Ice bins and scoops stored properly.Kitchen clean. Food prep areas clean.Floors; counter clean.Handsink stocked properly with soap and p-towels.Dry storage clean and food products stored properly.Facility very clean.
- General Comments that relate to this Inspection
The following was observed during the inspection:Handsink stocked properly with soap and p-towels.Manufacturing area clean and organized. All equipment clean. All food products labeled and stored properly;
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12/6/2010 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
The following was observed during the inspection:Walk in units 40F or below - Pork 38 f.Reach in/ Makeup units @ 38 f; All food properly stored. Cheese 38 f; Tomatoes 38 f; Chimichangas 39 f. Steam table ok - 165 - 180FHot holding: Pork 143 f; Beans 170 f. Sanitizer bucket @ 100 ppm chlorineDates on food products current.Hood and oven area clean.Floors and counters clean. Dry storage - Clean and food stored properly.
- General Comments that relate to this Inspection
The following was observed during the inspection:Hand sinks stockedReefer unit @ 40FTortillas stored correctlyAll product stored off groundSanitizer bucket @ 50ppm chlorine
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12/15/2009 | Routine Inspection 1st | 100 |
- [2] Food protected during storage; preparation; display; service; transportation
Employee drink stored in ice. Keep all drinks and other objects out of ice for consumer use. **Corrected on site**
- General Comments that relate to this Inspection
Hand sinks stockedReefer units 40F or belowSteam table ok - 165 - 180FHot holding - 180FSanitizer bucket @ 100 ppm chlorineDates okThermometers in placeCooling ok
- General Comments that relate to this Inspection
**No violations observed during the inspectionHand sinks stockedReefer unit @ 40FTortillas stored correctlyAll product stored off groundSanitizer bucket @ 50ppm chlorine
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9/9/2008 | Routine Inspection 1st | 98 |
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