- [5] Potentially hazardous food meets temperature requirements during storage; preparation; display; service; transportation
-Observed plated shrimp in the bottom part of the make up unit at 52F. Thermometer in make up unit was at 50F. -Shrimp in metal container was at 46F.-Chili rellano was at 46F.*Ensure all cold food products are at 41F or below to reduce the growth of bacteria and viruses.*Plated shrimp was voluntarily discarded during the inspection.*Shrimp in metal container and chili rellano were put on ice during the inspection.*Facility has until 11/30/15 to repair the gasket on the make up unit door and have maintenace look at the cooler to ensure it is keeping products at 41F or below.*Potentially hazardous foods are being stored on ice or in walk in cooler until make up unit is repaired.-Observed chicken cooling in a large plastic container over ice. Chicken was at 129F and was taken off heat at 1:30pm. At 3:15 pm chicken was 115F. Discussed cooling procedures with operator. Operator is going to separate cooked chicken into smaller metal pans immediatly after cooking. Metal pans will be placed in an ice water bath and stirred frequently. Cooked food that is cooling must go from 135F to 70F within 2 hours and 70F to 41F within the next 4 hours for a total of 6 hours for complete cooling. *Chicken was placed back on stove to reheat to 165F before starting the cooling process again.
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
-Observed a leak in the keg reach in cooler. Ensure equipment is maintained and not leaking by 11/30/15
- General Comments that relate to this Inspection
Notes: 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.-Handsink clean and stocked.-Restrooms clean and stocked.-Alcohol advisory posted.-Customer ice stored properly and observed proper scoop storage.-Speed guns clean.-Sanitizer at 100 ppm Chlorine.-Test strips avaliable.-Dishwasher at 100 ppm Chlorine.-No signs of pests or vermin.
- General Comments that relate to this Inspection
Notes: Facility was clean and organized. 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.-Cold holding temperatures in the top of make up unit good. Cucumber 40F; onion 38F; tomato 38F.-Hot holding temperatures good. Rice 163F; beans 159; pork 158F; shredded beef 189F.-Cold holding temperatures good in drawers under cook line at 32F. Chorizo 38F; fish 38F; chicken 38F. All items stored properly.-Reach in freezer at 0F. All product stored properly.-Walk in cooler at 40F. Beans 40F; rice 40F; tamales 39F; chorizo 39F. Lights properly shielded. All product stored properly.-Observed proper food storage at least 6 inches off floor.-Observed proper utensil storage and clean.-Ice machine clean and good scoop storage.-Observed proper chemical storage.-3 compartment sink set up properly. Sanitizer at 400 ppm Quat.-Dishwasher at 100 ppm Chlorine.-Test strips available.-Outside garbage stored properly.-Facility has a PCO operator every other month. No signs of pests or vermin.Besides the CFPM listed above; no other individuals have a CFPM certificate.Per owner no individuals have taken a CFPM exam and failed the exam within the past year.
|
11/16/2015 | Routine Inspection 1st | 94 |
- General Comments that relate to this Inspection
*Ok to issue permit to operate. *No problems noted
|
1/13/2015 | Opening Inspection | 100 |
- [5] Potentially hazardous food meets temperature requirements during storage; preparation; display; service; transportation
Observed rice in walk-in cooler at 48 f to 58 f. Rice had been prepared the night before. Product voluntarily discarded. Per operator; facility use an ice bath to cool food. Food must cool from 140 f to 40 f within four hours or 140 to 70 f within 2 hours and from 70 f to 40 f within 4 hours. Ensure that employees are not batching product together until it has completely cooled down to 40 f. Also recommend using shallow pans; with product at no more that a 2 inch level and cool uncovered in walk-in cooler. Corrected on site.
- General Comments that relate to this Inspection
Notes:Restrooms and handsinks properly stocked. (Recommend some cleaning in men's restroom; especially around FRP).Discussed importance of handwashing.Discussed employee health. Ensure employees ill with gastrointestinal symptoms (vomiting and/or diarrhea) are excluded for at least 48 hours after symptoms stop.Walk-in cooler at 38 f-beans 39 f- 41 f-beef 40 f-steak 38 f-whole roast 39 fPrep cooler at 40 f-beef 39 f-taco meat 40 f-shrimp 41 fHot holding temps good-beef 173 f-chicken 184 f-pork 165 f-rice 148 fDishwasher sanitizing at 100 ppm chlorineSanitizer bucket at 100 ppm chlorineTest strips availableFacility clean and well kept (recommend cleaning shelf above steam table).
|
11/7/2014 | Routine Inspection 1st | 95 |
- [2] Food protected during storage; preparation; display; service; transportation
Observed raw shrimp/raw tripe stored above ready to eat foods (ice cream) in freezer. Store all raw foods below ready to eat foods to prevent cross contamination. Corrected.Also observed several uncovered pans of food inside walk in. Except during cooling; cover food to prevent cross contamination. Corrected.
- [1] Walls; ceilings: attached equipment constructed; good repair; clean surfaces; dustless cleaning methods
Observed dishwasher drain board in need of recaulking. Recaulk to ensure smooth easily cleanable surface.
- General Comments that relate to this Inspection
Notes:Handsinks and restrooms properly stocked. Discussed importance of handwashing. Discussed employee health policies. Ensure employees ill with gastrointestinal symptoms (vomiting and/or diarrhea) are excluded for at least 48 hours after symptoms stop.Walk-in cooler at 39 f-beans 41 f-chicken 41 fPrep cooler at 34 f-ground beef 39 f-shrimp 40 fHot holding temps good-chicken 147 f-beef 151 fObserved/discussed cooling procedures - goodDishwasher sanitizing at 100 ppm chlorine. Test strips on site.
|
10/3/2013 | Routine Inspection 1st | 97 |
- General Comments that relate to this Inspection
The items noted on the previous routine inspection conducted on 5/7/2012 have been corrected.Dish washer was serviced immediately after the inspection on 5/17/2012. Chlorine concentration of dish washer checked at 100 ppm at this time. Ensure to have chlorine monitored in dish washer twice daily as for proper concentrations.Observed proper cooling procedures and temperatures of foods that are cooled; except for one pan with beans at depth of 4 to 5 inches; ensure to cool foods at not more than 2-inch depth always. Owner to resume use of temperature logs to monitor and record temperatures during cooling starting with the next batch of cooked foods.
|
5/9/2012 | Routine Reinspection 1st | 100 |
- [4] Sanitization rinse; clean; temperature concentration; exposure time; equipment; utensils sanitized
Chlorine sanitzer not registered in dish washer. Service company called and will be in to service dishwasher shortly. Do not use dish washer until serviced to dipsense chlorine at 50 to 100 ppm. Monitor chlorine daily with test strips to ensure it operates at proper concentrations at all times.
- [2] Food contact surfaces of equipment and utensils clean; free of abrasives; detergents
Noted slime build-up inside ice machine. Clean and saitize ice machine to rid of slime build-up and clean and sanitize more frequently to prevent build-up in future.
- [2] Toilet rooms: self closing doors; fixtures maintained; clean; hand soap/drying devices provided; proper waste receptacle
Noted paper towel dispenser empty for hand sink in waitress station. Paper towels provided at this time. Ensure thart hand sinks are properly stocked at all times.
- General Comments that relate to this Inspection
Rice 176 F; beans 159 F; shredded chicken 183 F; chopped beef meat 177 F on hot holding table. Pork meat 190 F; beans 152 F in other hot holding table.Cooked beef tongue 38 F; crumbeld cheese 38 F; guacamole 36 F on refrigerated prep unit.Walk-in cooler at 38 F. Beans 40 F; ground beef 40 F; shredded beef 40 F; chile relllenos 39 F in walk-in cooler.All other hand sinks in prep areas and restrooms noted stocked and functional.Chlorine concentration checked at more than 200 ppm in sanitizer bucket with wiping cloths. Ensure to keep chlorine comncentration at 100 to 200 ppm.
|
5/7/2012 | Routine Inspection 1st | 92 |
- General Comments that relate to this Inspection
The items noted on the previous inspection conducted on 5/12/2011 have been corrected.Temperatures taken in walk-in cooler: pans of beans at 39 F pan of rice at 39 F.Proper cooling procedures being followed. Beans being cooled in 2 inch layers.Temperature logs being filled out; continue filling in temperature and time on logs until products reach 40 F.Food temperatures on steam table checked at 178 F to 182 F.
|
5/17/2011 | Routine Reinspection 1st | 100 |
- [5] Potentially hazardous food meets temperature requirements during storage; preparation; display; service; transportation
Three pans of beans at 57 F and one pan of beans at 52 F that were cooked yestersday found in walk-in cooler. Product voluntarily discarded. Beans being cooled in 4 inch pans. Must employ proper cooling methods to cool all foods within required time frames. Foods must be cooled from 140 F to 40 F within 6 hours and from 140 F to 70 F within the first two hours of cooling. Foods must be cooled in 2 inch layers and be cooled on ice/water bath to achieve cooling time frames.Operator to monitor and record cooling temperatures and times on next batches of foods that will be cooled to verify proper cooling of foods.Four one-sixth pans with meats on steam table noted insetred into two one-third pans on steam table; temperature of food in 3 pans at 135 F and one pan with shredded beef at 120 F. Discontinue placing foods double panned on steam table as this prvents foods from being kept at proper temperatures. Products reheated over 165 F at this time.
- [1] Installed; maintained
Rasie ice machine's drain line above the floor sink to provide required air gap.
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
Clean floor under chef base and fryer of grease and debris build-up. Clean floor under refrigerated prep table of trash and debris build-up.
- General Comments that relate to this Inspection
Other food products in sinlgle pans on steam table were at proper temperatures: beans 145 F; red pork 147 F; carnitas 157 F.Product temperatures on refrigerated prep unit: guacamole 38 F; crumbled cheese 38 F; cooked ground beef 40 F.Other product temperatures checked in walk-in cooler were at proper temperatures: rice 40 F; carnitas 40 F; cooked ground beef 40 F.Dish washer checked at 120 F and 100 ppm chlorine concentration.Noted hand sinks in prep areas and restrooms stocked and functional.Noted alcohol warning sign posted as required.
|
5/12/2011 | Routine Inspection 1st | 93 |
- General Comments that relate to this Inspection
All items with the exception of the Dipper Well have been resolved.The Dipper Well will not be required as all ice cream prouct is prepared once per week and NOT scooped throughout the week.
|
7/12/2010 | Routine Inspection 1st | 100 |
- [2] Food protected during storage; preparation; display; service; transportation
High acid foods (Tomato sauce/Stewed tomatoe chunks) being stored in opened cans. Must transfer contents of cans to proper storage containers. Note: Food was voluntarily discarded.
- [1] In-use food; ice dispensing utensils properly stored
Must provide a Dipper Well with actively running water for ice cream scoops.
- [3] CFPM or person in charge present; certificates posted as required
No CFPM present. Explained to owner that a CFPM must be present at all times the facility is open to oversee food preparation.
- [1] Wiping clothes: clean; use restricted
250) Moist wiping cloths must be kept in sanitizing solution between uses to prevent bacteria growth.
- [1] Installed; maintained
290) Self-metering faucets must provide a flow of water for a least 15 seconds without the need to reactivate the faucet.
- [1] Premises free of litter; unnecessary articles; equipment/personal articles properly stored; authorized personnel
410) Store all personal items away from food; food preparation areas; and food contact surfaces; including dishware.
- General Comments that relate to this Inspection
Handsinks fully stockedReach-in Frzr @-7F and 0 FWalk-in Refrig @ 35FTemps noted: Refried beans @179F; Cooked Beef Taco meat @188F; Cooked shrimp @173F; Rice @152F; Raw Chicken breasts @ 33FCustomer restrooms clean and stockedDry goods storage 6" off floorSanitizer dishwasher used for utensils - tested - 100 ppm Cl
|
4/5/2010 | Routine Inspection 1st | 91 |
- General Comments that relate to this Inspection
All items have been corrected form previous inspections
|
4/16/2009 | Opening Reinspection 1st | 100 |
- General Comments that relate to this Inspection
Okay to issue permit1. paint or seal raw sood at drink station2. Silcone back of sink at dishwasher3.repair walin box must maintain food at 40F(note: Restaurant has plenty of refrigeration to operate w/o walkin box)
|
4/8/2009 | Opening Inspection | 100 |
Restaurant representatives - add corrected or new information about Fiesta Mexicana, 2975 El Rancho Dr, Sparks, NV »