Jalapenos, 295 Los Altos Pkwy, Sparks, NV - inspection findings and violations
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Inspection findings | Inspection date | Type | Score |
|---|
- 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 symtoms have stopped.-Handsinks clean and stocked.-Restrooms clean and stocked.-Cooking temperatures good - beef 171F.-Hot holding temperatures good. Beans 147; rice 162; shredded chicken 158.-Make up unit at 36F. Cheese 40F; salsa 39F; tomato 39F; guacamole 39; tamale 37F.-Reach in coolers at 36F and 36F. Cheese 40F; rice 40F; shredded chicken 38F; chicken 37F; beef 38F.-Observed proper thawing in cooler.-Reach in freezer temperature good. All product frozen.-Observed proper food storage in coolers and dry storage.-Reviewed cooling process. Facility was using shallow metal pans to cool.Chicken at 69F cooked 30 min prior. Chicken was at 69F after 1 hour.Beef at 70F cooked 40 min prior. Beef was at 70F after 1 hour.Ground beef at 99F cooked 10 min prior. Beef was at 85F after 1 hour.Rice at 129F just cooked. Rice was at 83F after 1 hour.Beans at 96F cooked 30 min prior. Beans at 76F after 1 hour.*Discussed with operator to cool in shallow pans for 1 hour and then move to deeper containers in an ice bath and stir frequently to cool faster.Final temperatures at end of inspection after moving to ice bath:Chicken 54F; Beef 65F; ground beef 67F; rice 73F; beans 56F.-3 compartment sink set up properly. Sanitizer at 100 ppm Chlorine. -Test strips available.-Sanitizer buckets at 100 ppm Chlorine.-Ice machine clean. Observed good scoop storage.-Utensils clean and stored properly.-Knives and meat slicer clean.-Observed proper chemical storage.-Cutting boards were clean and smooth.-PCO is Bonanza every 2 months. No signs of pests or vermin.*Discussed no bare hand contact with ready to eat foods.Per owner no other individuals have a CFPM certificate.Per owner no individuals have taken a CFPM exam and failed the exam within the past year.Owner signed the inspector section of the report instead of received by section. Owner and health inspector signed owner copy that was left in the field.
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11/6/2015 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
No violations notedNotes:Restrooms and handsinks properly stocked.Discussed importance of handwashing. Handwashing observed - goodDiscussed employee health. Ensure employees ill with gastrointestinal symptoms (vomiting and/or diarrhea) are excluded for at least 48 hours after symptoms stop;Prep cooler at 38 f-cheese 38 f-taco meat 38 f-shredded beef 37 fThree door reach in refer at 36 f-chili rellanos 38 f-raw beef 37 fHot holding temps good-rice 158 f-beans 153 f--shredded chicken 171 fDiscussed cooling procedures - good. Facility uses ice baths for cooling.Observed three compartment sink set up - good. Santiizer at 100 ppm chlorineSanitizer bucket at 100 ppm chlorineTest strips available.Facility clean and well kept
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11/14/2014 | Routine Inspection 1st | 100 |
- [5] Potentially hazardous food meets temperature requirements during storage; preparation; display; service; transportation
Observed 3 pans of refried beans prepared the day before at 54 f - 57 f inside reach in cooler. Food MUST cool from 140 f to 40 f within 4 hours OR 140 f to 70 f within 2 hours and 70 f to 40 f within an additional 4 hours. Per operator; normal cooling procedures are to utilize ice bath. Ensure that product is completely submerged in ice when cooling and product is stirred frequently. Also recommend obtaining ice wand to also cool product from interior as well. Also recommend taking and logging frequent temperatures while cooling to ensure that product is cooling fast enough.Product voluntarily discarded.
- General Comments that relate to this Inspection
Notes:Restrooms and handsinks properly stocked.Discussed importance of proper handwashing. Discussed employee health. Ensure employees ill with gastrointestinal symptoms (vomiting and/or diarrhea) are excluded for at least 48 hours after symptoms stop.Three door reach in cooler at 40 f-rice 38 f-chili rellano 39 f-chicken 39 fPrep unit at 37 f-chicken 37 f-ham 39 f-cheese 38 fHot holding temps good-beans 159 f-rice 161 f-chicken 158 fSanitizer buckets at 100 ppm chlorineThree compartment sink not set up at time of inspection. Discussed wash; rinse; and sanitize procedures - good.Chlorine test strips available.*Ensure that only food grade lubricants are used on food equipment
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12/2/2013 | Routine Inspection 1st | 95 |
- General Comments that relate to this Inspection
Required corrections have been made. Operator still trying to locate toughskin bulbs to fit the three door refer unit. Inspector will verify that they have been installed during facility routine inspection.
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2/15/2013 | Opening Reinspection 1st | 100 |
- General Comments that relate to this Inspection
Ok to issue permit on the following condition:1. Replace missing light bulb in hood2. Replace missing light bulbs in three door reach in cooler. Ensure they are covered or are "toughskin" shatterproof type.3. Provide drain line on salsa bar. Ensure drain line is indirectly plumbed.4. Repair leaking mop sinkNotes:-Soda fountain set to be installed by Coke-Discussed wash; rinse; sanitize procedures for three compartment sink-Discussed cooling procedures. Facility plans to cook in small batches. Facility does not have a walk-in cooler and will be utilizing ice baths for cooling. Discussed time frames for cooling. Food must cool from 140 f to 40 f within 4 hours or 140 f to 70 f within 2 hours and from 70 f to 40 f within an additional 4 hours.-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.-Recommended taking cooling; hot holding; and cold holding temperature logs.
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2/6/2013 | Opening Inspection | 100 |
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