- General Comments that relate to this Inspection
Marlene Bonilla WCHD M110072 01/10/2016Facility looks much cleaner and kept up from last inspection. The bathroom has been updated with stainless steel paneling.All fridges <=41F Freezers <=0FIce machine clean/scoop storage goodObserved proper cooling of food items using shallow restaurant pans and ice baths Items cooled that were cooked on 7/7/15 in the walk-in fridgeChilie Rellenos 37FBeans 42FShredded Pork 42FSalsa verde 41FHandsink clean and stockedBathroom clean and stockedSalsa for customer use on iceFood storage goodHot holding: beans 180FShredded pork 157FSpanish rice 134FEnsure items are cooked prior to placement into the steam tablesSanitizer bucket 100Cold holding in make-up table:sliced tomatoes 40FHighly recommend closing the top section of the make-up table when not in use to maintain temperature and reduce load on compressorReviewed requirements for no-bare hand contact with ready to eat food; ensure staff wash hands prior to donning gloves
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7/7/2015 | Routine Inspection 1st | 100 |
- [5] Potentially hazardous food meets temperature requirements during storage; preparation; display; service; transportation
Beans on fridges were between 49-50F; rice was 50F. Contact and staff said beans were cooked yesterday at 14:00 then placed on the back counter to cool until 20:00 when they were placed in the walk-in cooler. No temperatures were taken by staff to confirm cool temperatures. Gave facility oral and written cooling instructions. Facility is required to use cooling logs for 7 days to confirm proper cooling process. Left an example of a cooling log for staff. Beans were voluntarily discarded during the inspection. Violation corrected on site.
- [4] Presence of vermin; outer openings protected; no prohibited animals
Observed mouse droppings in dry storage area behind freezers. Need to deep clean area and sweep. Observed hole in wall which may be rodent access. Need to monitor for vermin activity. Corrected on site.
- [1] Walls; ceilings: attached equipment constructed; good repair; clean surfaces; dustless cleaning methods
Need to repair wall with hole near floor in dry storage to prevent vermin access. Need to seal wall in dry storage area near top-opening freezer so surface is smooth; sealed and easily cleanable. Did not observe vermin activity anywhere else in the facility.
- General Comments that relate to this Inspection
PCO will be required if vermin activity persists after wall is repaired. Cooling at this facility has been an issue in previous inspections. Due to repeat 4 and 5 violations; this facility will be inspected within 6 months. Ice machine clean/scoop storage goodBathroom clean and stockedHandsinks clean and stockedFridges <=40FFreezers <=0FIf Ms. Bomilla is no longer working at this facility; her food manager certificate should not be posted.
- [5] Potentially hazardous food meets temperature requirements during storage; preparation; display; service; transportation
Reviewed cooling logs and items are still not being cooled properly. Staff is using cooling logs; reviewed wither ways to cool rapidly besides on counter at room temperature. Showed staff how to portion food in small sections; stir; and monitor with temperature control. Reviewed how to fill out cooling logs and corrective action if food does not cool to 140-70F in two hours; and 70-40 in four hours. Will recheck tomorrow; if cooling is incorrect at next inspection tomorrow; facility will be forbidden from cooling until further notice. Further action may also include; but is not limited to; charge a reinspection fee and owner/CFPM will be required to attend an office hearing at the Washoe County Health District.
- General Comments that relate to this Inspection
Wall has been repaired and no new vermin activity was observed.
- General Comments that relate to this Inspection
All violations from the last inspection have been corrected Cooling system is approved and cooling logs are being filled out correctly no vermin activity observed Facility is still cooling bean pans on ice water; and reheating on the stoveContact said he is going to use logs at other Jimboy's; gave contact more logsMust continue to use cooling logs until further notice
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7/21/2014 | Routine Inspection 1st | 85 |
- General Comments that relate to this Inspection
All violations from the last inspection have been correctedObserved proper cooling of meat in restaurant panHandsinks clean and stockedAll beans in fridge 40-41FAll food storage good Tiles in floor have been repaired and wall has been repaired Sanitizer bucket 200 ppm Cl
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11/13/2013 | Routine Reinspection 1st | 100 |
- [5] Potentially hazardous food meets temperature requirements during storage; preparation; display; service; transportation
030) Potentially hazardous food found out of temperature. Ensure all cold foods maintain 40 degrees F or less and hot foods maintain 140 degrees F or more to prevent bacteria growth. Observed a pan of Spanish rice at 45F; a thick restaurant pan of refried beans at 50F(dated 10/29/13) and a shallow restaurant pan of refried beans at 50F (dated 10/28/13). The beans and rice date 10/29/13 were made yesterday evening. All food items listed above were voluntarily discarded - corrected on site. Facility needs to develop a better system for cooling items so they are cooled from 140-70F in two hours and from 70-41F in four hours.
- [4] Number; convenient; accessible; designed; installed
300) All hand washing sinks must remain unobstructed and accessible during operation to ensure proper hand washing. Observed clean trays drying in the handsink while the 3 compartment sink was being cleaned - corrected on site. There is another handsink around the corner near the cash register but it was out of hand towels.
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
Observed a missing tile in the floor in front of the grill; many of the surround tiles are also missing grout. Need to replace tile and repair floor so it is smooth; sealed and it not pooling water to facilitate proper cleaning.
- [1] Walls; ceilings: attached equipment constructed; good repair; clean surfaces; dustless cleaning methods
The south wall next to the 3 compartment sink is missing tiles and the drywall is exposed. There is also a hole under the 3 compartment sink that is currently plugged with a towel. Wall in need of repair. Repair following area(s) to maintain a smooth; durable; and easily cleanable surface.The walls in the dry storage also need to be painted and sealed. Seal all gaps around electrical outlets.
- General Comments that relate to this Inspection
Make-up table 41F; sliced tomatoes 40FWalk-in fridge <=41FHot holding:Refried beans 160FSpanish rice 165FBathroom clean and stockedIce machine clean/ice scoop storage goodFood storage goodSalsa and condiments on iceRecommend storing the trays on the front counter away from the handsink to prevent cross contaminationThis facility will be receiving another routine inspection within the next 6 monthsIt is also highly recommended that facility maintain a sanitizer bucket behind the front counter for cleaning tables and chairs
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10/31/2013 | Routine Inspection 1st | 89 |
- [2] Food protected during storage; preparation; display; service; transportation
Observed individually packed salsa made on site stored on counter at room temperature. Discussed with operator to keep all salsa cold holding at 40 F or lower. Ice may be used and must be restocked with ice routinely throughout day.Observed 1 gallon of milk with expired use by date. Do practice first in first out method of rotation. Do observe use by; sell by or best by dates for best practice. Do label all personal food and designate a separate area for the storage of personnel food and drinks separate from public food to prevent misuse.
- [2] Handling of food; ice; minimized
Observed a styrofoam cup used for a scoop for diced cooked potatoes. Inappropriate scoop used for food service. Use an approved; food grade scoop with a handle to minimize hand contact with food product.
- [2] Toilet rooms: self closing doors; fixtures maintained; clean; hand soap/drying devices provided; proper waste receptacle
Observed hand dryer not working in only unisex restroom. Please repair hand dryer or place sanitary disposable towels in restroom. Keep hand sinks stocked with soap and paper towels at all times to ensure proper hand washing. Please correct this by the end of business day. Place a roll of paper towels in restroom until hand dryer can be repaired.
- General Comments that relate to this Inspection
All cold holding units checked OK and recorded at 40 F or lower.Cold holding temperatures recorded:Sourcream @ 41 F; cheese @ 40 - 45 F; diced tomatoes @ 41-45 F. Discussed with operator to store all food at the rim level of hotel pans at reach in refer/two door makeup unit to cold hold foods at 40 F or lower. Do not store foods higher than the level of the plastic hotel pans. Observed two plastic bowls of shredded cheese stored in ice and water bath next to flat grill. Discussed with operator to set the bowls of cheese in the ice and water bath so that the cheese is placed in the same level of ice and water. Hot holding temperatures recorded:Taco meat 165 F; and refried beans @ 145 F.Reviewed with operator to monitor chlorine sanitizer to be at levels between 50-100 ppm. Observed chlorine sanitizer over 100 ppm at sanitizer bucket. * Corrected on site. Do use one cap of bleach to one gallon of water and test chlorine to be at proper levels. Handsinks in kitchen properly stocked and observed good handwashing.
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8/10/2012 | Routine Inspection 1st | 94 |
- [2] Accurate thermometers; chemical test kits provided; gauge cock (1/4" IPS Valve)
No chemical test kits available. Must provide accurate chemical test kits. Facility shall provide chlorine test strips to test sanitizer used to be at 50-100 ppm.
- [1] Wiping clothes: clean; use restricted
Observed no recordable chlorine sanitizer at sanitizer bucket. Reviewed with operator proper makeup of chlorine sanitizer. Use 1 tablespoon of bleach to 1 gallon of water and test with chlorine test strips to be at levels between 50-100 ppm.
- [2] Toilet rooms: self closing doors; fixtures maintained; clean; hand soap/drying devices provided; proper waste receptacle
Observed handsink at front counter and at men's restroom with no liquid soap. Keep hand sinks stocked with soap and paper towels at all times to ensure proper hand washing.
- [1] Premises free of litter; unnecessary articles; equipment/personal articles properly stored; authorized personnel
Observed employee purse and cell phone stored on shelf along with food. Store all personal items away from food; food preparation areas; and food contact surfaces; including dishware.* Corrected on site;
- General Comments that relate to this Inspection
Hot holding temps. recorded:Refried beans @ 166 F; rice @ 151 F; ground beef 156 F; shredded chicken @ 163 F.Walk in recorded at 36 F; makeup table cold holding unit @ 42 F. Foods temped at makeup table recorded between 39-44 F. Discussed with operator to adjust thermostat so ambient air temperature is between 34-36 F so foods cold hold below 40 F. * Corrected on site. Do monitor reefer for cold holding at 40 F or lower daily. Chemicals properly stored and labeled.Observed good handwashing. Observed refried beans properly cooling in back kitchen in shallow pans.
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10/20/2011 | Routine Inspection 1st | 94 |
- General Comments that relate to this Inspection
Notes:This restaurant is assigned a risk category 4 facility which requires a CFPM to be present during any food operations. 2nd CFPM designated for facility who is a full time employee is Bertha Blanquet; M080525 with expiration date of 06/16/13.Facility has 2 full time CFPM's and one is present during food handling operations. CFPM update only.No site visit.
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6/3/2010 | Routine Reinspection 2nd | 100 |
- [3] CFPM or person in charge present; certificates posted as required
Facility has been given notice to have one; full time Certified Food Protection Manager who is required to be present on the premises during ALL hours when high-risk food handling activities such as; but not limited to; cooking; cooling; reheating and/or extensive handling of raw foods; are being conducted.No CFPM present at time of re-inspection. Reviewed with President/owner of Jimboy's Tacos to have a 2nd CFPM certified and employed at facility within 30 days 03/18/10. Marco Blanquet to call health inspector with name of employee enrolled in Food Protection Manager course by 03/01/10.Additionally; If the CFPM is not present physically; he or she must be available via telephone communication when needed.
- General Comments that relate to this Inspection
Notes:Food observed properly stored. Reviewed with owner proper cooling process of refried beans. Food should be rapidly cooled from 140 F to 70 F within 2 hours. Than food should be cooled from 70 F - 40 F within 4 hours. Mop sink leak to be repaired by 03/18/10. All handsinks properly stocked and all other violations corrected at time of reinspection.
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2/18/2010 | Routine Reinspection 1st | 97 |
- [5] Potentially hazardous food meets temperature requirements during storage; preparation; display; service; transportation
Food observed improperly cooling in walk in reefer. Reviewed with cook to cool refried beans and potatoes in shallow pans to 70 F within 2 hours prior to placing into walk in reefer. Observed 5 inch thick hotel pan of refried beans in walk in cooler at 130 F. Observed potatoes in walk in reefer @ 120 F.Both items removed from walk in and reduced to shallow pans.
- [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.Observed several containers of food stored on floor of walk in reefer. Observed two bags of rice stored on floor of office. Observed several personal artifacts such as jackets and aprons stored on food service equipment. Facility shall designate a separate area for all personal employee artifacts including beverages. Beverages should be kept in a enclosed container with a straw and kept away from clean equipment.050) Raw product stored incorrectly. Store all raw foods below cooked and ready to eat foods to prevent potential cross contamination.Observed chorizo's stored above ready to eat foods in reach in freezer. Observed several cartons of raw shell eggs stored above ready to eat foods in walk in cooler.
- [3] CFPM or person in charge present; certificates posted as required
This facility is a risk category 4 which requires a Certified Food Protection Manager to be present at all times during food preparation and operations. Observed no CFPM present nor a person in charge responsible for food protection.Facility shall have a second CFPM Certified Food Protection Manager certified for this facility to meet the requirements of Washoe County regulations for food establishments.* Facility was unable to contact CFPM and owner at time of inspection.
- [1] Installed; maintained
Facility shall fix leak at mop sink.
- [2] Toilet rooms: self closing doors; fixtures maintained; clean; hand soap/drying devices provided; proper waste receptacle
310) Keep hand sinks stocked with soap and paper towels at all times to ensure proper hand washing.Observed no sanitary towels in both men and women's bathroom.
- General Comments that relate to this Inspection
Notes:Walk in reefer @ 33 F.Reach in cold holding make up table @ 40 F. Hot holding temps. checked OK:Refried beans @ 175 F; rice @ 168 F; beef @ 168 F; and chicken @ 185 F.Observed good handwashing.Chemicals stored properly. Cooling practices are suspect at this facility. Facility will be required to have a Certified Food Protection Manager present during all food operations/activities. Both employees were unable to make contacts with either the CFPM designated for the facilty and the facilities owner.
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2/16/2010 | Routine Inspection 1st | 87 |
- General Comments that relate to this Inspection
Notes:All items from opening reinspection 2nd have been corrected on 02/10/09. Thank you.
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2/10/2009 | Opening Reinspection 2nd | 100 |
- General Comments that relate to this Inspection
Notes:The following items are to be corrected: (2nd request)1) Acquire chemical test kit for either Chlorine or Quat sanitizer whichever is being used for facility. 2) Replace missing vent cover at bottom of reach in freezer. 3) Shorten drain tubes that go into floor sinks or secure lines so that drain tubes are not resting at bottom of floor sink.
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1/30/2009 | Opening Reinspection 1st | 100 |
- General Comments that relate to this Inspection
Notes:The following items are to be corrected:1) Fix leak at condensate fan in walk-in reefer.2) Fix/repair leak at faucet in 3 compartment sink.3) Replace missing vent cover at bottom of reach in freezer.4) Acquire Quaternary Ammonia test strips for Quat sanitizer.5) Paint/seal wooden blocks that hold up steam table or provide longer legs for prep table that are smooth; non absorbent and easily cleanable.6) Repair missing wall tiles from front of kitchen. 7) Replace missing doorknob to office. Reach in prep table/reefer <40 F; walk-in reefer @ 32 F. All lighting adequate. Handsinks properly stocked. Backflow/RP device at soda fountain. Dumpster area clean.OK to operate; OK to issue permit.
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1/8/2009 | Opening Inspection | 100 |
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