- General Comments that relate to this Inspection
Corrections from 11/9/15 inspection have been completed
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1/11/2016 | Routine Reinspection 1st | 100 |
- General Comments that relate to this Inspection
Corrections from 11/9/15 inspection have been completed.
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1/8/2016 | Routine Reinspection 1st | 100 |
- [1] Original container; properly labeled
2 - Packaged items (meat/fish/poultry) without proper labeling. > Provide proper labeling of product. Label should have business name; address; phone and product name. 2nd violation.
- [1] Original container; properly labeled
2- Repackaged items without proper labels (rice; produce; meats; fish). > Provide proper labeling of product. Labeling should have business name; address; phone number and product name. This is 2nd violaiton
- [2] Food protected during storage; preparation; display; service; transportation
5 - Meat stored between vegetables on shelf. > Store all meats/poultry/fish below vegetables and ready to eat items to prevent contamination.
- [2] Food protected during storage; preparation; display; service; transportation
5 - Boxes stored on ground. > All food products must be stored 6" off ground to prevent contamination
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
21 - Cardboard on shelves and bare wood shelves. > Remove cardboard and paint/seal bare wood shelves to provide smooth cleanable surface.
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
21 - Cardboard on shelves as well as bare wood shelves. > Remove cardboard and paint/seal bare wood shelves in walk in refrigerator and freezer to provide smooth cleanable surface
- [1] Lighting provided as required; fixtures shielded
37 - Lights not shielded. > Provide light shield/cover for light in fish counter
- [1] Lighting provided as required; fixtures shielded
37 - Unshielded lights. > Provide light shields/covers to prevent contamination.
- General Comments that relate to this Inspection
Floor freezer goodIce machine good / Handled scoop properly storedWalk in freezer -10 F / Walk in refrigerator 38 FDisplay case 32-40 F / Fish/shrimp/fish heads 27-37 FHandsink available and stocked3 compartment sink available / Test strips available
- General Comments that relate to this Inspection
3 door floor freezer 0 F / 10 door freezer 15 F3 door refrigerator eggs 35 F / 3 door refrigerator milk 34 F7 door produce unit 37-40 F / 2 door fish freezer goodProduct dates goodWalk in freezer - 10 F
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11/10/2015 | Routine Inspection 1st | 90 |
- [1] Original container; properly labeled
Observed repackaged meat items not labled with facility information. Label all repackaged items with facility name and address for traceback purposes.
- [1] Original container; properly labeled
Observed bags of rice repacked from bulk containers. Ensure all repackaged items are labeld with facility name and address for trace back purposes.
- [2] Food (ice) contact surfaces: designed; constructed; maintained; installed; located
Observed two cutting boards with deep grooves and in worn condition. Replace to ensure smooth easily cleanable surface.
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
Observed meat display case window not sealing correctly and partially covered with duct/packing tape. Replace display window as tape is not an acceptable repair. Window must be smooth; non absorbant and easily cleanable.
- [1] Installed; maintained
Observed handsink pulling away from wall. Reattach and recaulk handsink.Also observed prep sink in need of recaulking. Re-calk to ensure smooth; easily cleanable surface.
- [1] Walls; ceilings: attached equipment constructed; good repair; clean surfaces; dustless cleaning methods
Observed open holes in ceiling (possible electrical ports). Seal holes to ensure smooth; easily clean able surface.
- [1] Lighting provided as required; fixtures shielded
Observed several lights out. Replace lights to ensure adequate lighting.Also observed missing light in frozen fish (filipino) freezer. Replace to ensure adequte lighting.
- General Comments that relate to this Inspection
Notes:Restooms and hansinks properly stocked.Discussed importance of handwashing.Discussed employee health. Ensure employees ill with gastrointestinal symptoms (vomiting and/or diarrhea) are not allowed to return to work for at least 48 hours after symptoms stop.Meat display case at 37 fDiscussed wash; rinse; sanitize steps for utensils/cutting boards.Sanitizer bucket at 100 ppm chlorine.Test strips availableEnsure prep sink is utilized for food prep and three comp sink is used for utensil washing only.Facility clean and well keptReviewed invoices for items. Facility does have invoices; however distributor is not supplying description of product on invoice. Invoices must have description of product in order for Health Authority to verify that product is from approved source.
- General Comments that relate to this Inspection
Notes:Restroom properly stocked.Produce cooler at 41 fReach in freezer at 2 fReach in cooler at 36 fDairy/noodle cooler at 38 fReviewed invoices for items. Facility does have invoices; however distributor is not supplying description of product on invoice. Invoices must have description of product in order for Health Authority to verify that product is from approved source.Ensure that staff is routinely checking product dates. Observed a few items out of date.
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10/30/2014 | Routine Inspection 1st | 92 |
- General Comments that relate to this Inspection
Cold holding 3 door refer checked OK and recorded < 42 F. Thermometers present. All violations corrected at time of 2nd reinspection. Discussed with operator to create a standard operating procedure to check all cold holding units on a regular and daily basis to monitor for proper cold holding at 40 F at all cold holding units and 0 F at all freezer units.
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8/23/2013 | Routine Reinspection 2nd | 100 |
- [5] Potentially hazardous food meets temperature requirements during storage; preparation; display; service; transportation
Observed 3 door sliding beverage unit with recorded temperature of 50 F. No potentially hazardous foods or beverages stored inside unit at time of inspection. This is a repeat violation. Do not store any potentially hazardous food inside unit until reinspected by health inspector.This cold holding unit must be repaired within 48 hours. If there is a delay in the correction of this violation. Please call the heatlh inspector for an extension to be granted.
- [2] Food protected during storage; preparation; display; service; transportation
Observed raw meat products stored above ready to eat and prepared foods in reach in refer and in reach in freezer. Raw product stored incorrectly. Store all raw foods below cooked and ready to eat foods to prevent potential cross contamination.
- [1] Thermometers provided and conspicuous
Observed missing thermometers in several cold holding units:Provide a thermometer in each and every refrigerator and freezer unit.
- General Comments that relate to this Inspection
All violations corrected at time of reinspection. Discussed with operator to install a screen door at front entrance or an air curtain to prevent flies from entering store. No meat observed stored above produce in meat department.
- General Comments that relate to this Inspection
All other violations corrected at time of 1st reinspection.Reviewed with operator to store all raw and uncooked meat products below ready to eat foods and prepared cooked foods.
- SECTION XVII: ABATEMENT DATE
Cold holding unit to be repaired by 08/08/13 and all other items by 08/09/13.
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8/6/2013 | Routine Reinspection 1st | 93 |
- [5] Potentially hazardous food meets temperature requirements during storage; preparation; display; service; transportation
Observed over 2 dozen packages of cooked rice noodles stored at room temperature. Operator stated that all cooked rice noodles were on display at front counter since this morning. Packaging on noodles read"perishable; keep refrigerated." THIS IS A REPEAT VIOLATION FROM 2012 WITH SAME FOOD PRODUCT. * Approximately 23.20 pounds of cooked rice noodles voluntarily discarded.Observed 8 quart containers of Tofu milk with recorded temperature of 54 F. * All 8 quart containers voluntarily discarded to outside dumpster.Observed several packages of dried salted herring with label reading "Keep Frozen" stored in cold holding unit with recorded temperature of 70 F. * 10 packages of dried salted herring voluntarily discarded.Discussed with operator Boon who is also the Certified Food Protection Manager for the Meat department of grocery store to read all labels to assist in the determination of Potentially Hazardous Foods.This grocery store will be monitored for compliance for proper cold holding of potentially hazardous foods at temperatures below 40 F. Reinspection fees of $95.00 will be assessed for non-compliance and progressive enforcement action for failure to comply with food safety regulations.
- [4] Facilities to maintain product temperature
Observed 3 door sliding cold holding unit with recorded thermometer reading of 60 F. 8 containers of tofu milk voluntarily discarded. All other cold holding beverages observed non potentially hazardous. Cold holding unit not maintaining proper temperature. Repair unit to maintain 40 degrees F or below to prevent bacteria growth.DO NOT STORE ANY POTENTIALLY HAZARDSOUS FOODS OR BEVERAGES INSIDE UNIT UNTIL REPAIRED AND REINPSECTED BY HEALTH INSPECTOR.
- [2] Food protected during storage; preparation; display; service; transportation
Observed raw meats cut and packaged at meat department stored on top shelf above produce cold holding unit. DISCONTINUE THIS PRACTICE IMMEDIATELY. Raw meats shall not be stored above produce that may not go through a cooking process that will eliminate microorganisms that cause foodborne illnesses. Raw product stored incorrectly. Store all raw foods below cooked and ready to eat foods to prevent potential cross contamination.
- [2] Food protected during storage; preparation; display; service; transportation
Observed boxes of food stored directly on ground in walk in freezer located outside of grocery store. Food product stored on floor. Store all food product at least 6 inches off floor to prevent potential cross contamination.Observed raw frozen fish and other meats stored directly above ready to eat foods in reach in freezer. Raw product stored incorrectly. Store all raw foods below cooked and ready to eat foods to prevent potential cross contamination.
- [2] Handling of food; ice; minimized
Keep door to ice machine that makes ice for cold holding of raw fish closed when not in use.
- [1] Thermometers provided and conspicuous
Observed missing thermometer in "La MIchoacana" reach in icecream bunker. * All product inside bunker observed frozen. 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 no paper towels in restroom. Keep hand sinks stocked with soap and paper towels at all times to ensure proper hand washing.Facility shall install the proper paper towels in dispensor in meat department or replace paper towel dispenser to properly install the proper size or roll of paper towels to minimize hand contact to paper towel roll.
- [4] Presence of vermin; outer openings protected; no prohibited animals
Observed front door to grocery store opened and flies throughout open meat display case. Facility shall keep all doors closed to prevent vermin entrance such as flies in both grocery and meat department of store. Many raw meat items are stored in open display cases. * Recommend hirning a pest control operator.
- [1] Lighting provided as required; fixtures shielded
Observed light in 2 door "Coke" unit not shielded. Lights not shielded. Provide light shields or use shatterproof bulbs to prevent potential glass contamination of food.
- General Comments that relate to this Inspection
Outdoor walk in freezer checked OK. Thermometer reading at walk in refrigerator at 50 F. Thermocouple reading at 40 F. Do provide an accurate thermometer for walk in refrigerator located outside of grocery store. De clutter items not used in the operations of the business and wipe down all surfaces of heavy food debris and dust buildup. The operator Boon is also the certified food protection manager. Failure to comply with regulations will result in suspension of health permit. Operator must take active managerial control of operations to ensure safety of food products. Recommend Boon retake the Food Safety Manager Course.
- General Comments that relate to this Inspection
No chemicals stored next to food.Discussed with operator to maintain a clean and sanitary environment for grocery store. Observed several surfaces throughout dirty. A reinspection is required and follow up inspection will be conducted for compliance.
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8/2/2013 | Routine Inspection 1st | 74 |
- General Comments that relate to this Inspection
Routine Reinspection:All violations from 02/10/2012; corrected.
- General Comments that relate to this Inspection
Routine Reinspection:All violations from 02/10/2012; corrected.
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2/16/2012 | Routine Reinspection 1st | 100 |
- [1] Original container; properly labeled
Facility shall ensure all food products have a label for proper traceback; observed some containers of "sweet rice" without labels. Ensure all products are from approved sources.
- [2] Food protected during storage; preparation; display; service; transportation
Observed fresh rice noodles stored on counter at room temperature; all potentially hazardous foods must be stored under refrigeration (water activity on this product is high without protective barriers****)correction on-site......
- [2] Potentially hazardous food properly thawed
070) Incorrect thawing. Thaw all foods under continuously cold running water; under refrigeration; in the microwave; or as part of the cooking process to prevent bacteria growth.
- [1] Non-food contact surfaces of equipment and utensils clean
Facility shall clean all meat cases including glass doors and door tracks; observed build-up of food debris.
- [2] Toilet rooms: self closing doors; fixtures maintained; clean; hand soap/drying devices provided; proper waste receptacle
Observed handsink without sanitary towels and soap; facility must maintain soap and towels at meat preparation handsink at all times for effective handwashing.(correction on-site)
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
Facility shall clean all floors in meat (fish) preparation areas; floors in food preparation must be maintain cleaned and sanitary.
- General Comments that relate to this Inspection
The following was observed at the time of inspection:Cold-holding meat products checked good; whole raw chickens at 37F; pigs feet at 38F; ground pork at 37F; pork liver at 38F.Observed customer go behind meat counter and use bare hands to remove fish products; please ensure customers stay in front of meat counter and have employees remove fish products with tongs.*** Education provided on-site.Reviewed handwashing and employee illness policies with owner and employees.
- General Comments that relate to this Inspection
The following was observed at the time of inspection:Food product storage ok.All refrigeration and freezer systems operating within regulation. Refrigeration units checked at 33-37 degrees. Good....Most products labeled; see notes above.Reviewed produce slicing procedures and the importace of washing all products with cold water and a clean brush before slicing.
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2/10/2012 | Routine Inspection 1st | 91 |
- [3] CFPM or person in charge present; certificates posted as required
Facility must have a Certified Food Protection Manager for Meat Department registered with Washoe County Health District within 60 days. List of instructors provided to Facility Owner.
- General Comments that relate to this Inspection
Routine Reinspection 1st:All violations except Certified Food Protection Manager corrected.Certified Food Protection Manager must be in place by 04/08/2011. Failure to comply may result in closure.
- General Comments that relate to this Inspection
Routine Reinspection 1st:All violations from 02/08/2011 corrected.
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2/11/2011 | Routine Reinspection 1st | 97 |
- [2] Food protected during storage; preparation; display; service; transportation
050) Food product stored on floor. Store all food product at least 6 inches off floor to prevent potential cross contamination.
- [2] Potentially hazardous food properly thawed
070) Incorrect thawing. Thaw all foods under continuously cold running water; under refrigeration; in the microwave; or as part of the cooking process to prevent bacteria growth.
- [3] CFPM or person in charge present; certificates posted as required
Facility must have a Certified Food Protection Manager for Meat Department registered with Washoe County Health District within 60 days. List of instructors provided to Facility Owner.
- [2] Food contact surfaces of equipment and utensils clean; free of abrasives; detergents
Facility shall replace damaged cutting boards and use only NSF approved cutting boards. All cutting boards must be smooth and easily cleanable.
- [2] Accurate thermometers; chemical test kits provided; gauge cock (1/4" IPS Valve)
Facility shall purchase chemical test kits to monitor sanitization levels (chlorine test kits).
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
Facility shall repair/replace one cooling fan in three-door reach-in refrigeration unit. (ambient temperature ok at <40 degrees; however; repair unit to NSF specifications.)
- [1] Lighting provided as required; fixtures shielded
370) Lights not shielded. Provide light shields or use shatterproof bulbs to prevent potential glass contamination of food.Shield all mercury containing bulbs; especially in reach-in refrigeration cases.
- [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.(walk-in refrigeration unit)
- General Comments that relate to this Inspection
The following was observed at the time of inspection:Cold-holding checked good; salmon at 34 degrees; tuna at 36 degrees; talapia at 35 degrees.All refrigeration and freezer cases operating within acceptable ranges; (meat cases holding between 33-38 degrees)Handsink stocked with sanitary towels and soap; please educate all saff on handwashing for 20 seconds under warm water with soap.Reinspection on 2/11/2011
- General Comments that relate to this Inspection
The following was observed at the time of inspection:All reach-in refrigeration cases; freezers; and walk-in refrigeration holding within regulation. (walk-in refrigeration @ approximately 38 degrees)Reinspection on 02/11/2011
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2/8/2011 | Routine Inspection 1st | 86 |
- General Comments that relate to this Inspection
All violations from 2/19/2010 corrected.Mr. Prachunbarn will need to recertifly his food safety course prior to 06/09/2010.
- General Comments that relate to this Inspection
All violations from 2/19/2010 corrected.
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2/25/2010 | Routine Reinspection 1st | 100 |
- [1] Original container; properly labeled
All products must be properly labeled for proper traceback purposes. Observed some products not labeled.
- [2] Food protected during storage; preparation; display; service; transportation
Observed potentially hazardous foods near cash register not stored under refrigeration. All foods which are potentially hazardous and capable of supporting growth must be stored under refrigeration.
- [2] Food protected during storage; preparation; display; service; transportation
050) Food product stored on floor. Store all food product at least 6 inches off floor to prevent potential cross contamination.
- [2] Potentially hazardous food properly thawed
Observed several whole fish thawing in standing water.070) Incorrect thawing. Thaw all foods under continuously cold running water; under refrigeration; in the microwave; or as part of the cooking process to prevent bacteria growth.
- [5] Hands washed and cleaned; good hygienic practices
Observed no handwashing in facility; facility did not have sanitary towels at any sink; in addition; there were no sanitary towels at facility.Sent Mr. Prachunbarn to purchase sanitary towels.Facility must practice good handwashing to prevent foodborne illness; this is critical in meat department with raw animal foods.
- [2] Food contact surfaces of equipment and utensils clean; free of abrasives; detergents
Ice machine must be cleaned and sanitized; all scale must be removed. All ice must be discarded prior to the cleaning process and the machine must be rinsed completely before returning to service.
- [1] Non-food contact surfaces of equipment and utensils clean
Facility must clean all reach-in handles and shelves to prevent possible cross-contamination.
- [1] Storage; handling of clean equipment / utensils
Utensils must be stored in a way to prevent possible cross-contamination; observed utensils with fish debris laying on top of the refrigeration unit.
- [1] Wiping clothes: clean; use restricted
250) Moist wiping cloths must be kept in sanitizing solution between uses to prevent bacteria growth.
- [2] Toilet rooms: self closing doors; fixtures maintained; clean; hand soap/drying devices provided; proper waste receptacle
Observed back handsink in meat department without sanitary towels; handsinks must remain stocked with sanitary towels and soap at all times for effective handwashing.
- [2] Toilet rooms: self closing doors; fixtures maintained; clean; hand soap/drying devices provided; proper waste receptacle
Restroom observed with no sanitary towels; in addition; restroom must be cleaned. Handwashing is critical in prevent foodborne illness.
- General Comments that relate to this Inspection
Mandatory Re-Inspection required:Facility must practice better handwashing and keep all handsinks stocked with sanitary towels and soap.Facility must properly thaw potentially hazardous foods as indicated above.Facility must have a routine cleaning schedule to help prevent possible cross-contamination.Catfish checked at 33 degrees; and ground pork at 34 degrees.Refrigeration temperatures checked within acceptable limits below 40 degrees.
- General Comments that relate to this Inspection
Re-inspection on 2/25/2010Please ensure potentially hazardous foods stay refrigeration at all times.Label all products as indicated above.All refrigeration and freezer temperatures checked ok; freezer at 2 degrees; and walk-in checked at 37 degrees.
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2/19/2010 | Routine Inspection 1st | 79 |
- General Comments that relate to this Inspection
Previous violations from 3/19/2009 have been corrected. Owner has installed screens in doors and windows. No flies were evident at the time of the reinspection.Walls; floors; ceiling; equipment are clean.Wiping rags stored in a bucket of water with bleach. Tested a bit lower than 50 ppm and appeared murky. Change out bleach water often; at least every two hours; to maintain chlorine level at a minimum of 50 ppm.Reminder to operator to than shrimp and meats under cool running water in the sink or in a refrigeration unit.
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4/9/2009 | Routine Reinspection 1st | 100 |
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
210) Non food contaact surface not maintained properly. All non food contact surfaces must be maintained properly.Splashed blood from fish; meat on oputside of display case; floor; and scale.
- [1] Non-food contact surfaces of equipment and utensils clean
220)Non food contact surfaces of equipment dirty. All non food contact surfaces of equipment must be clean. Splashed blood from fish; meat on oputside of display cases; counters; and scale for weighing fish.
- [1] Wiping clothes: clean; use restricted
250) Moist wiping cloths must be kept in sanitizing solution between uses to prevent bacteria growth.Dirty wiping cloths left on counters;etc. Keep in bucket of chlrine bleach sanitizer when not in use.
- [1] Installed; maintained
Back flow prevention missing on hose used for mop bucket and cleaning the floor. Install device on hose bib.
- [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.Flies noted flying around fish; lighting on counters; etc. Keep front door and window closed at all times or install screens to elimate flies.
- General Comments that relate to this Inspection
Internal temps on all meat and fish @ 34 - 36 F.Ice drains into a second tub so that product does not remain in melted ice water.
- General Comments that relate to this Inspection
No violations noted. Reach in with pickled plums & cucumbers;cooked needles; starch; at 42 F. All other refrigeration units @ 32 F. 38 F.Freezers @ 0 F. - 4 F.
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3/19/2009 | Routine Inspection 1st | 93 |
- General Comments that relate to this Inspection
The items noted on the previous inspection conducted on 12/2/08 have been corrected.CFPM certificate issued by WCHD has been posted.
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12/9/2008 | Routine Reinspection 1st | 100 |
- [2] Toilet rooms: self closing doors; fixtures maintained; clean; hand soap/drying devices provided; proper waste receptacle
Paper towel dispenser for prep are hand sink noted to be empty. Dispenser was stocked with paper towels at this time.
- [1] Lighting provided as required; fixtures shielded
Provide shields for light tubes of light fixture in prep area.
- General Comments that relate to this Inspection
Do not keep window at prep area open unless a window screen is provided to prevent entry of insects. Window was closed at this time.All refrigerated/freezer units cheked at proper temperatures.Hand sink in bathroom found stocked and functional.Certificate for CFPM not found in establishment. Must provide CFPM certificate issued by WCHD and keep posted.
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12/2/2008 | Routine Inspection 1st | 97 |
- [2] Food protected during storage; preparation; display; service; transportation
Several canned products on shelves noted to have expired dates. Products were removed from shelves.
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
Condensation spill on floor noted coming from two refrigerated cases. Fix cases to eliminate condensation spills.
- General Comments that relate to this Inspection
Temperature of two refrigerated cases at about 42 F to 45 F; have cases adjusted to maintain temperature below 40 F.Bathroom's hand sink found stocked and functional.
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8/8/2008 | Routine Inspection 1st | 97 |
- General Comments that relate to this Inspection
Ok to issue permit to operate.All refrigerated untis were below 40 F; Freezers were 0 F and below.Rubber coved base to be installed inside walk-in cooler and freezer and on wall area behind floor drain.Restroom door must be self-closing; provide covered waste receptacdle in restroom.Risk category 1 assigned; no CFPM required.Plans to open on 5/14/08
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5/8/2008 | Opening Inspection | 100 |
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