- General Comments that relate to this Inspection
High temperature dishwasher is not being used any longer at facility. Operator has taken it out of service and will wash; rinse and sanitize all food service equipment at 3 compartment sink.All violations corrected at time of reinspection. Thank you.Proper scoop storage.Recycled food containers properly labeled and date coding observed being used.Frozen food in reach in unit properly stored. No raw over ready to eat foods.Reviewed with operator proper storage of raw meats.
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7/1/2015 | Routine Reinspection 1st | 100 |
- [1] Original container; properly labeled
All white powders such as flour; sugar; salt; etc shall be labeled to prevent misuse. These food items all look the same and must be labeled. * This is a repeat violation from 2014.
- [5] Potentially hazardous food meets temperature requirements during storage; preparation; display; service; transportation
Observed cooked chicken in reach in makeup unit with a recorded temperature of 115 F.The cooked chicken was cooked < 1 hour and was covered and stored inside reach in unit. * Reviewed with operator to properly cool foods by cooling foods rapidly from 140 F to 70 F within first two hours and than from 70 F to 40 F within an additional 4 hours. It is imperative that the first cooling parameter is met before step two. Hot food must be cooled rapidly. This can be done by using ice and water baths or dividing food into shallow pans to be allowed to air cool at room temperature. DO NOT COVER HOT FOOD WHILE COOLING. * Chicken was removed from reach in unit; uncovered and allowed to air cool. Do monitor chicken for proper cooling by using a food thermometer to verify that food is properly meeting the required cooling steps and temperature parameters. ** Corrected on site.
- [2] Food protected during storage; preparation; display; service; transportation
050) Raw product stored incorrectly. Store all raw foods below cooked and ready to eat foods to prevent potential cross contamination.All raw chicken in either reach in refer or reach in freezer must be stored below ready to eat foods such as icecream. Do not store any raw meat products over ready to eat foods.
- [2] Handling of food; ice; minimized
060) Inappropriate scoop used for food service. Use an approved; food grade scoop with a handle to minimize hand contact with food product.Discontinue using plastic ramekin/bowl to scoop vegetables. Operator shall provide scoops with handles to scoop food.
- [4] Sanitization rinse; clean; temperature concentration; exposure time; equipment; utensils sanitized
140) High temperature dishwasher not achieving proper sanitizing rinse temperature. Repair unit to reach 180F.High temp dishwasher recorded with hot water less than 180 F at final rinse. High temp dish machine must be repaired to have a final hot water rinse of 180 F.Please use the 3 compartment sink in the interim until the high temp dishwasher can be repaired. Monitor chlorine sanitizer to be at levels between 50-100 ppm. The dish machine must be repaired by 06/26/15.
- General Comments that relate to this Inspection
Facility has active pest control operator servicing restaurant monthly. Advanced Pest control reports reviewed and no evidence of vermin noted on both inspection and pest control reports.Final cook temperature of beef steak recorded at 159 F. Cold holding untis checked OK and within regulations. Pasta marinara temped at 42.1 F; raw beef @ 42 F; cut lettuce @ 37.4 F and raw beef @ 38.6 F.Do have the exhaust vent above grill line cleaned of all grease buildup to prevent potential fire hazard and physical contamination onto food cooking blelow. Operator stated schedule service is set for July.Handsinks properly stocked. Bathrooms observed clean. A reinspection is required.
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6/25/2015 | Routine Inspection 1st | 86 |
- General Comments that relate to this Inspection
All violations noted on routine inspection 2nd have been corrected. Thank you.Owner has contracted with Advanced Integrated Pest Management and has had restaurant last serviced on 11/19/14. Invoice and statement from Advanced stated no pests noted at time of service. Facility has corrected all cleaning issues at restaurant. Discussed with operator to maintan cleanliness of kitchen to prevent cockroaches and other vermin attraction. Pest Control Service has been contracted for yearly service at this facility.
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12/3/2014 | Routine Reinspection 1st | 100 |
- [4] Presence of vermin; outer openings protected; no prohibited animals
340) Evidence of vermin activity observed. Clean following area thoroughly and seal all access points. Recommend hiring certified pest control operator. This is a repeat request to hire a licensed pest control operator to service restaurant for cock roach activity. Restaurant has had over 2 weeks to hire a pest control operator.*** Owner called pest control operator at time of inspection for service on 11/19/14 ***Restaurant owner shall have on-going routine pest control service for facility.
- General Comments that relate to this Inspection
Reviewed with owner Susana M Contreras to maintain cleanliness of kitchen. Floors shall be swept and wet mopped on a daily basis to prevent food debris buildup. Pay attention to areas where grease collects for example next to fryer. Maintain a clean kitchen to prevent vermin and cross contamination from vermin such as cockroaches. ** A reinspection is required. Failure to correct violation by abatement date will result in reinspection fees being charged and possible suspension of health permit. ** Operator shall have receipt of licensed pest control service for facility by 11/20/14. Facility shall be serviced by pest control operator every month until no activity is noted by pest control operator.
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11/18/2014 | Routine Inspection 2nd | 96 |
- [1] Original container; properly labeled
Facility shall label foods stored in recycled food containers to its contents to prevent misuse. Foods that are not easily identifiable by sight must be labeled. Observed several glass containers and recycled food containers with foods that do not match the description on the container or unknown prepared foods stored in recycled containers with no labels. All food made in restaurant shall be used within 7 days. Date marking and labeling of food is recommended.
- [2] Food contact surfaces of equipment and utensils clean; free of abrasives; detergents
Observed hard to clean areas such as crevices of meat slicer visibly dirty. Food contact surfaces dirty. All food contact surfaces must be clean and free of debris.Do break down meat slicer components after each use and properly clean working parts.
- [1] Wiping clothes: clean; use restricted
Observed wet wiping cloths stored on countertops of restauratn. Moist wiping cloths must be kept in sanitizing solution between uses to prevent bacteria growth.Discontinue storing wet wiping cloths on counters throughout kitchen.
- [1] Installed; maintained
Owner and Certified Food Protection Manager must use mop sink to acquire and dump mop water. Do declutter back room to gain access to mop sink. Please recycle aluminum cans from restaurant once every 7 days. Do not stock pile recycling at restaurant to prevent vermin attraction.* Corrected on site; all items.
- [1] Premises free of litter; unnecessary articles; equipment/personal articles properly stored; authorized personnel
All employee drinks shall be stored in a covered container with a straw provided. Employees must remove all wrist and hand jelwrey when handling food. A wedding band is permitted. Employees MUST wear gloves if handling food with polish on nails or have artificial nails. All employee food shall be stored separately from food used in the operations of the business. Put employee personal food in a tub or container marked "employe food" to prevent misuse.
- General Comments that relate to this Inspection
White rice temped at 155 F hot holding.Cold holding units checked OK and recorded < 40 F. Cut tomatoes temped @ 40 F. Beef steak temped at 156 F final cook temperature. Food is made to order at restaurant.Handsinks properly stocked.Food properly stored.Dairy dates current.Chlorine sanitizer buckets recorded @ 100 ppm.High temp dishwasher recorded at 170 F final rinse temperature. The thermometer is inaccurate at high temp dishwasher. Hot water is achieving 180 F final rinse temperature but not displaying on unit itself. Do repair thermometer to accurately display final rinse temperature.Restaurant has 3 compartment sink. Do repair leak at faucet.** Do post alcohol warning in a conspicous spot in restaurant.
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9/10/2014 | Routine Inspection 1st | 94 |
- General Comments that relate to this Inspection
All violations corrected at time of reinspection. Thank you. Thermometer in true refrigerator.Ceiling repaired to be smooth and easily cleanable. Approved scoops.Sanitary disposable towels at all handsinks and paper towel dispensers functional.
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3/5/2013 | Routine Reinspection 1st | 100 |
- [2] Handling of food; ice; minimized
Observed a cup used for a scoop in dry ingrediants. Inappropriate scoop used for food service. Use an approved; food grade scoop with a handle to minimize hand contact with food product.
- [1] Thermometers provided and conspicuous
Observed missing thermometer in "true" one door reach in refrigerator where milk dessert is stored. Desert temped at 37.9 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.
- [2] Toilet rooms: self closing doors; fixtures maintained; clean; hand soap/drying devices provided; proper waste receptacle
Observed paper napkins used for towels and non working soap dispenser in employee restroom. Keep hand sinks stocked with soap and paper towels at all times to ensure proper hand washing.* This is a repeat violation from 2012.
- [1] Walls; ceilings: attached equipment constructed; good repair; clean surfaces; dustless cleaning methods
Ceiling in need of repair above mop sink. Observed ceiling with water damage and crawl space cover missing from ceiling above. Repair following area(s) to maintain a smooth; durable; and easily cleanable surface.
- General Comments that relate to this Inspection
Hot holding temperatures recorded:White rice @ 149 F. Food is made to order.All cold holding units checked OK and recorded < 40 F.Chemicals properly stored and labeled.Do lower concentration of bleach at sanitizer buckets to be at levels between 50-100 ppm.Garbage area observed clean.Discussed with operator to date mark all prepared foods; foods prepared must be used within 7 days. Facility shall date mark the date food is prepared at site. Reviewed 2 step cooling process with operators. Hot foods must be cooled rapidly from 140 F to 70 F within first two hours and than from 70 F to 40 F within another 4 hours. The first step must be met prior within 2 hours. Whole potatoes are cooked and cooled at restaurant. Please conduct a cooling study of your cooling process for potatoes. No cooling observed at time of inspection.
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2/12/2013 | Routine Inspection 1st | 94 |
- [3] CFPM or person in charge present; certificates posted as required
Facility must have one Certified Food Protection Manager registered with Washoe County Health District within (60) days. Owner; Susana Contreras has signed up for an approved class.(by 08/01/2012)
- General Comments that relate to this Inspection
Routine Reinspection:All violations from 06/01/2012; corrected except item noted above.
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6/8/2012 | Routine Inspection 1st | 97 |
- [3] CFPM or person in charge present; certificates posted as required
Facility must have one Certified Food Protection Manager registered with Washoe County Health District within (60) days. Owner; Susana Contreras has expired CFPM.(by 08/01/2012)
- [1] Non-food contact surfaces of equipment and utensils clean
Facility shall clean shelves; equipment handles; and reach-in refrigeration units; observed build-up.
- [2] Toilet rooms: self closing doors; fixtures maintained; clean; hand soap/drying devices provided; proper waste receptacle
Observed waitress station handsink; kitchen handsink; and bathroom handsink without sanitary towels. Maintain soap and towels at all times for effective handwashing.(correction on-site)
- General Comments that relate to this Inspection
The following was observed at the time of inspection:Hot-holding checked good; steamed rice at 156F; purple corn cooking at 196F; most products cooked to order.Cold-holding checked good; cheese at 37F; raw chicken at 42F; chili sauce at 36F; tomatoes checked at 37F.High temperature dishwasher checked at 182F on final rinse sanitization.Three-door refrigeration system checked at approximately 36F; please ensure products are date marked.Reviewed the importance of handwashing; exclusion for sick employees; and routine deep cleaning in food preparation areas.
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6/1/2012 | Routine Inspection 1st | 94 |
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
Facility shall replace microwave units by the next annual inspection; microwaves must meet (NSF) specifications; in addition; units are no longer cleanable.
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
Facility shall clean floor drain near kitchen handsink; observed some build-up and growth.
- [1] Walls; ceilings: attached equipment constructed; good repair; clean surfaces; dustless cleaning methods
Facility shall install a seal at the bottom of the back door leading into the kitchen; observed (1 inch) gap which could allow vermin/flies to enter.
- [1] Lighting provided as required; fixtures shielded
Facility shall ensure all mercury containing bulbs have shields; observed two light fixtures without shields.
- General Comments that relate to this Inspection
The following was observed at the time of inspection:Hot-holding checked good; rice holding at 154 degrees; chicken breast holding at 143 degrees.Cold-holding checked good; tomatoes at 42 degrees; vegetable mix at 41 degrees; chicken at 43 degrees.High temperature dishwasher checked at 184 degrees on final rinse sanitization.Sanitizer buckets available with proper concentration (50-100ppm chlorine).Refrigeration checked within regulation; (34-36) degrees ambient temperature.Handsink and restrooms stocked with sanitary towels and soap; reviewed handwashing procedures.Consumer advisory for ceviche properly posted on wall****
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6/27/2011 | Routine Inspection 1st | 96 |
- [2] Toilet rooms: self closing doors; fixtures maintained; clean; hand soap/drying devices provided; proper waste receptacle
Facility shall keep handsinks stocked at all times with sanitary towels and soap; observed handsink in food preparation area without towels.
- [1] Lighting provided as required; fixtures shielded
Facility shall ensure all lights have shields in food preparation areas; in addition; facility shall repair burned out lights.
- [1] Premises free of litter; unnecessary articles; equipment/personal articles properly stored; authorized personnel
Facility shall ensure all employee drinks have lids with a straw in food preparation areas.
- General Comments that relate to this Inspection
The following was observed at the time of inspection:Hot-holding checked good; rice checked at 154 degrees; chicken holding at 167 degrees.Cold-holding checked good; pork at 37 degrees; catfish on ice at 33 degrees; beans at 43 degrees.High temperature dishwasher checked at 184 degrees on final rinse sanitization.Sanitizer bucket available with proper chlorine concentration.Reach-in refrigeration (three-door) checked at approximately 36 degrees.Reviewed the importance of handwashing for 20 seconds under warm water with soap.Consumer advisory properly posted.
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7/8/2010 | Routine Inspection 1st | 96 |
- General Comments that relate to this Inspection
Opening Reinspection Notes:All corrections from 07/23/2009 complete; ok to issue final forms for Washoe County Health Permit.
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8/13/2009 | Opening Reinspection 1st | 100 |
- General Comments that relate to this Inspection
Ok to issue Washoe County Health Permit with the following conditions:Facility will be assigned a (risk category 3 Restaurant Permit) Owner; Susana Contreras has already registered with Washoe County Health Department (Certified Food Protection Manager).Facility shall install FRP in all food preparation areas around the perimeter kitchen.Facility shall install one additional handsink in waitress station area.Facility shall ensure there is a consumer advisory on all menus.Facility shall eliminate any equipment in food service areas not being used.High temperature dishwasher checked at 182 degrees on final rinse.All refrigeration and freezer holding within acceptable ranges.
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7/23/2009 | Opening Inspection | 100 |
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