- [5] Potentially hazardous food meets temperature requirements during storage; preparation; display; service; transportation
Hobart refrigerator light inside not working. Repair light inside refrigeratorTrue refrigerator broken light bulb with element exposed. Unplug unit to remove bulb and replace bulb. Ensure no parts of bulb get on food.
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
Additional bowls of product stored on top of trays on make-up unit. Keep bowls and tray bottoms away from food product and store in refrigerator.
- General Comments that relate to this Inspection
General Observations:Food contact surfaces cleanSanitizer is chlorine 100ppmCold storage refried beans 38F chicken 37FHot Holding pork 168F beef 165FMake-up unit sour cream 42F tomatoes 38FCorrect all violations
|
7/2/2015 | Routine Inspection 1st | 97 |
- [2] Food protected during storage; preparation; display; service; transportation
Raw product stored incorrectly. Store all raw foods below cooked and ready to eat foods to prevent potential cross contamination.
- [2] Food (ice) contact surfaces: designed; constructed; maintained; installed; located
Mold build up on deflector of ice machine. Discard ice and clean ice machine to ensure safety of ice served to customers.
- General Comments that relate to this Inspection
Notes-Hand sinks properly stocked and used.-Bathroom properly stocked.-Salsa bar ok.-Reach-In 30F.-Freezer 10F.-Reach-In 39F.-Hot holding-Beef 176F.-Pork 177F.-Beans 185F.-Chicken 177F.-Reach-In 30F.-Three compartment sink ok.-Test stripes available.-Chemical storage ok.-Mop sink ok.-All items stored at least 6" off the ground.-All lights properly shielded.
|
5/28/2014 | Routine Inspection 1st | 96 |
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
Door seal on reach-In need to be replaced. Replace door seals to ensure cold holding unit is holding correctly. Doors seals on order have not come in yet.
- General Comments that relate to this Inspection
Notes-Reach-In 39F.-Proper cooling observed.-All items stored at least 6" off the ground.-Door seals on order. Replace once they come in to ensure reach-In is holding at proper temps.
|
7/8/2013 | Routine Reinspection 1st | 99 |
- [4] Facilities to maintain product temperature
Cold holding unit not maintaining proper temperature. Repair unit to maintain 40 degrees F or below to prevent bacteria growth.
- [2] Food protected during storage; preparation; display; service; transportation
Improper cooling of refried beans. Transfer beans to shallow pans to ensure proper cooling.
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
Door seal on reach-In need to be replaced. Replace door seals to ensure cold holding unit is working properly.
- [1] Single service: articles; storage; dispensing; used
Single service articles stored on the ground. Store all single service articles at least 6" off the ground.
- General Comments that relate to this Inspection
Notes-Hand sink properly stocked and used.-Bathroom properly stocked.-Scoops prperly stored.-Wiping cloth buckets sanitizer at 100 ppm chlorine.-Ice machine clean.-Ice scoops properly stored.-Three compartment sink ok.-Test stripes available.-Mop sink ok.-Chemical storage ok.-All lights properly shielded.-Hot holding-Beef 188F.-Beans 183F.-Rice 164F.-Pork 176F.-Chicken 183F.-Reach-In 34 F.-Sour cream 38F.
|
6/25/2013 | Routine Inspection 1st | 92 |
- [2] Food protected during storage; preparation; display; service; transportation
Had a pan of beans at 123 degree F; put back and reheated to 165 degree F; need to hot hold at 140 degree F or higher.
- [1] Storage; handling of clean equipment / utensils
Had a bin of cooking utensils; utensils need to be stored handles in one diretion food contact in another to prevent cross contamination of food contact surfaces.
- General Comments that relate to this Inspection
Notes: Below noted at time of inspection:1) Rest. ok.2) Hot holding pork 156; beef 173; chicken 183 rice 171 all degree F.3) Prep refer at 40 degree F; all product properly stored; top cheese 42; onion 41; tomato 43 all degree F.4) Handsinks stocked 5) Refer 1 at 37 degree F all product labelled and properly stored.6) Refer 2; at 38 degree F all product labelled and properly stored; pan beans at 39; pork 38 degree F. 7) Remember cooling procedures; must reach 70 degree F in two hours then 4 hours to reach 40 degree F. Or 40 degree F in 4 hours. Can only do one reheat to 165 degree F if miss above. 8) Freezer at 0 degree F all product frozen.9) Restrooms/Trash area ok10) Test strips and thermometers11) Two sanitizer buckets both at 100 ppm.12) # comp sink wash; rinse; sanitize.Check your score at washeeats.com
|
6/21/2012 | Routine Inspection 1st | 97 |
- [5] Potentially hazardous food meets temperature requirements during storage; preparation; display; service; transportation
1) One pan of chicken at 122 degree F over 2 hours VOLUNTARIALLY CONDEMNED2) One pan of beef at 123 degree F over 2 hours VOLUTARIALLY CONDEMNEDBurner got turned off.
- [2] Food protected during storage; preparation; display; service; transportation
Can of tomato sauce; must be transfered to food grade container once opened to prevent metal leaching into producxt.
- [2] Accurate thermometers; chemical test kits provided; gauge cock (1/4" IPS Valve)
No test strips must have test strips for sanitizer.
- [5] Necessary toxic items properly stored; labeled; used
Had unlabelled bottle of sanitizer need to label all bottles. CORRECTED ONSITE400) Label all containers of toxic chemicals with name of contents.
- General Comments that relate to this Inspection
Notes: Below noted at time of inspection:1) Hot holding chicken 173; beef 182; beans 177 all degree F.2) Prep refer at 39 degree F; tomato 39; onion 41; cheese 40 all degree F. Storage below good and products dated.3) First refer at 36 degree F all product below 40 degree F and properly stored. Product dates good.4) Second refer at 37 degree F; all product dated and transfered to shallow pans to cool. All product below 40 degree F and stored properly.5) Store clean and organized6) Handsink stocked (Observed)7) Soda machine ok8) Ice machine ok9) Mop area ok remember mops up so can dry.10) Single sserve items propelry stored11) Restrooms OK
|
5/25/2011 | Routine Inspection 1st | 86 |
- General Comments that relate to this Inspection
** OK to stock food and open **Handsinks were fully stockedAll Reach-ins were <40FReach-in Frzr. @ -5FStove hood cleanRestroom clean and stocked3-comp sink on premises (Not setup @time of insp.)Dry storage area racks clean
|
7/22/2010 | Opening Inspection | 100 |
Restaurant representatives - add corrected or new information about Jimboy's Tacos, 1999 Selmi Dr, Reno, NV »