- General Comments that relate to this Inspection
Cold holding unit noted replaced with NSF makeup and 3-door cold holding units. The following cold holding food temperatures were recorded on top and inside unit:Shredded lettuce @ 40.2 F; diced tomatoes @ 40.2 F; shredded cheese @ 40.5 F and raw meats stored below makeup table temped between 42.3 F - 43.0 F. Reviewed with person in charge to temp. foods inside unit to monitor for proper cold holding at 41 F or lower.* Continue to complete cold holding temperature logs at least once every 3 hours to allow for corrective action to be taken when Time; Temperature Control for Safety Foods are found out of temperature. Observed a new one door reach in freezer for icecream products. Unit noted at 0 F. ** Do remove the non NSF old icecream bunker from the premise that is not longer being used in the operations of the business. *** Remove the old cold holding unit that was removed from kitchen. All violations have been corrected. Thank you.
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8/19/2015 | Routine Reinspection 2nd | 100 |
- [2] Food (ice) contact surfaces: designed; constructed; maintained; installed; located
Both makeup cold holding unit and non-NSF reach in deep freezer bunker shall be replaced by 08/17/15 to be in good repair and cold holding food within regulations.
- General Comments that relate to this Inspection
Owner Peter Francis will be replacing entire cold holding makeup table. A 6 ft brand new NSF makeup/cold holding unit will be replacing unit. Please post Juan Silva's Certified Food Protection Manager Certificate on site in a prominent location. Owner Peter Francis is also Food safety certified and shares his time between 2 other locations. Cold holding logs checked for dates 07/18/15 - 07/21/15. Cold holding checked OK and the following cold holding temps. were recorded with food stored in ice in tubs at makeup line:Sourcream @ 34 F; lettuce @ 38 - 40 F; diced tomatoes @ 36 F; cheeses @ 38 F. ** Continue to use cold holding logs until cold holding unit has been replaced. Complete the cold holding logs at least once every 4 hours. *** A reinspection will be conducted. Failure to correct violation at said abatement date will result in a reinspection fee being charged.
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7/21/2015 | Routine Reinspection 1st | 98 |
- [4] Facilities to maintain product temperature
040) Cold holding unit not maintaining proper temperature. Repair unit to maintain 40 degrees F or below to prevent bacteria growth.**DISCONTINUE USING THIS UNIT TO STORE POTENTIALLY HAZARDOUS FOODS/TCS FOODS (TIME TEMPERATURE CONTROL FOR SAFETY) UNIT SHALL BE REPLACED DUE TO INADEQUATE COLD HOLDING FOR 4 CONSECUTIVE INSPECTIONS OVER THE COURSE OF 3 YEARS. This is a repeat violation from 2013 and 2014. The three door makeup unit noted at 50 F and the following temps. were recorded:Shredded cheese temped at 55 F; mozzerella cheese @ 55 F; sourcream @ 57 F; guacomole @ 56 F; pico de gallo @ 61 F; taquitoes @ temped between 52-59 F; burritoes @ 52 F; diced tomatoes @ 52 F; chicken @ 55 F; sliced tomatoes 54 F; diced tomatoes @ 52F; chorizo @ 49 F; diced ham @ 51 F-53 F and cooked potatoes @ 58 F.TCS foods moved to walk in unit. Walk in noted at 40 F. TCS foods have been out of temperature for less than 4 hours. The unit was stocked at 7 AM and TCS foods moved to walk in at 9:30 AM. No TCS foods is stored inside this unit overnight. Owner/operator will maintain cold holding logs of all TCS foods stored in ice/water baths at this makeup unit until repaired and within 30 days. Operator will contact health inspector on status of unit by 07/22/15 at 328-2682.Cold holding shall be monitored every 4 hours and any TCS foods found out of temperature above 41 F must be discarded and corrective action noted.
- [2] Food (ice) contact surfaces: designed; constructed; maintained; installed; located
Please replace the reachi in freezer bunker with a NSF unit. The freezer lid is in poor repair.
- General Comments that relate to this Inspection
Juan Silva is also a Certified Food Protection Manager for restaurant. Please have Juan Silva who will be the designated CFPM on site to post his Food Safety Manager Certificate in a prominent spot of the restaurant.Walk in unit temps. recorded:Shredded cheese @ 42 F; refried beans @ 39 F; chicken @ 41 F; beef @ 36 F and pico de gallo @ 43 F. Chlorine sanitizer @ 100 ppm. Hot holding temps. recorded:Refried beans @ @ 159 F; rice @ 171 F and shredded beef @ 157 F.Please clean the deflector plate on the inside of ice machine.A reinspection will be conducted to review cold holding logs.
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7/17/2015 | Routine Inspection 1st | 94 |
- General Comments that relate to this Inspection
All tiles around base of soda fountain have been replaced. Thank you.Drain line to soda fountain machine has been replaced. Observed standing water/liquid at soda machine. Do investigate drain line for clogs and repair so liquids do not pool in bottom of drain pan at soda machine. Notes:Stainless stell counter has been installed at salsa station (self service). Observed proper sneeze guard over salsa station. Reviewed with owner/CFPM via telephone contact to review with al food handlers to use scoops and any other food serving utensil to have a handle to minimize bare hand contact with food.
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12/18/2014 | Routine Inspection 2nd | 100 |
- [1] Installed; maintained
The soda machine does not drain to floor sink. This shall be corrected by 12/10/14. Owner has recently remodeled front countertop and the soda fountain machine is not draining properly to floor sink. Do clean visibly moldy drain line to prevent backup of soda at machine.
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
350) Floor in need of repair. Repair the following area(s) to maintain a smooth; durable; and easily cleanable surface.Observed missing and broken base coving tiles under soda machine. This violation continues to exist after 4 repeat re-inspections. A second reinspection fee will be charged to permit holder for failure to correct violation by stated abatement date.Health inspector spoke with owner and permit holder Mr. Peter Francis. Tiles have been ordered and he will have work completed by next Wednesday. Please call health inspector if there will be any delays to the correction of this repeated violation at 328-2682.
- General Comments that relate to this Inspection
A reinspection is required and a reinspection fee to be charged for fourth re-inspection. Facility has had over 30 days to correct violation and has failed to correct repeat violations in stated time frames.
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12/3/2014 | Routine Reinspection 4th | 98 |
- [2] Handling of food; ice; minimized
060) Inappropriate scoop used for food service. Use an approved; food grade scoop with a handle to minimize hand contact with food product. Observed styrofoam bowl used as a scoop for a white sauce sitting on counter of back kitchen. * This violation continues to exist and is a repeat violation on subsequent reinspections. * CFPM; certified food protection manager Peter Francis shall develop a risk control plan for proper scoop use. Food handlers shall use a scoop that has a handle to prevent hand contact with food product. This risk control plan will state the who; what; when; why and how for using a proper scoop at the restaurant.
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
350) Floor in need of repair. Repair the following area(s) to maintain a smooth; durable; and easily cleanable surface.Observed broken and missing base coving tiles next to entrance to kitchen. This violation continues to exist. This facility has had over 25 days to correct violation. A reinspection fee will be charged for routine reinspection 3rd.
- General Comments that relate to this Inspection
Countertop to salsa bar has been replaced with a stainless steel counter surfess that is smooth and easily cleanable. Action item to be corrected:The drain line to the the soda machine is clogged. Catch drain for soda is growing mold and the drain line observed heavy with black mold growth. Investigate source of clog and repair drain to drain freely into floor sink. A reinspection is required. Restaurant has 7 days to abate all violations. Failure to correct all violations will result in suspension of health permit which is closure of business to public. Any reinspection fees for reopening food establishment and any other inspection fees will apply.
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11/26/2014 | Routine Reinspection 3rd | 97 |
- [2] Handling of food; ice; minimized
- [1] In-use food; ice dispensing utensils properly stored
- [2] Dishwasher facilities designed; constructed; maintained; installed; located; operated as required
- [2] Food contact surfaces of equipment and utensils clean; free of abrasives; detergents
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
- [1] Single service: articles; storage; dispensing; used
- [1] Installed; maintained
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
- General Comments that relate to this Inspection
Cold holding unit recorded @ 40 F. Foods temped @ makeup/cold holding unit:Cheese @ 38 F - 40.2 F; diced tomatoes @ 37.6 F; sourcream @ 38.3 F and pork @ 30.9 F. Foods temped in walk-in unit:Beef @ 38.9 F; ground beef @ 36.5 F; shredded cheese @ 37.7 F and lettuce @ 37.7 F.Reviewed with operator to create a temperature check log for all cold holding equipment and a temperature log to monitor cold holding @ 40 F or lower. * All chemicals properly labeled and stored. All other violations including risk control log to be corrected by 11/02/14.Okay to operate. A reinspection will be conducted for all other violations.
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11/6/2014 | Routine Reinspection 1st | 89 |
- [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. Cold table/makeup unit observed with recorded temperature of 50 F. Potentially hazardous foods temped on makeup line: shredded cheese at 51.8 F; sour cream @ 53- 54 F; shredded lettuce @ 51.6 - 54 F and raw ground beef at 3 door below cold table temped at 52 F. Cooked fish @ 49.9 F and taquitoes @ 49 F. Observed potentially hazardous foods stored on ice with the following recorded temperatures: diced ham @ 47 F; sourcream @ 54 F; whole raw shell eggs temped at 46 F. Foods stored on ice must be completely iced down and monitored to cold hold at 40 F or lower. Walk in refrigerator observed with torn gasket and no door handle with the following recorded food temperatures:raw beef and port at 47.8 F; shredded cooked pork @ 47.6 F; refried beans at 3 separate stainless steel hotel pans @ 47 F and shredded cheese at 3 separate hotel pans temped at 47-49 F. * Operator unable to determine how long food inside both units have been out of temperature. Potentially hazardous food cannot be stored in the temperature danger zone for longer than 4 hours. The temperature danger zone is the temperature between 40 F to 140 F. ***HEATLH PERMIT SUSPENDED AT TIME OF INSPECTION. FACILITY HAS NO MEANS OF COLD HOLDING FOOD SAFELY*** The food cannot be used for consumption per heatlh authority.This is a repeat violation from 2013.
- [4] Facilities to maintain product temperature
040) Cold holding unit not maintaining proper temperature. Repair unit to maintain 40 degrees F or below to prevent bacteria growth.Makeup table/cold holding unit recorded at 50 F. Walk in unit recorded with ambient air temperature of 45 F. Potentially hazardous foods throughout walk in temped above 47 F. Discussed with food safety manager and owner of restauratn that regardless of defrost times; potentially hazardous foods such as meat; dairy and other time temperature control for safety foods must cold hold at 40 F or lower at ALL TIMES. Both units must be repaired to cold hold at 40 F or lower. Discussed with operator importance of taking physical temperatures of food inside cold holding units to verify and monitor cold holding temperatures. ***DO NOT USE UNIT TO STORE POTENTIALLY HAZARDOUS FOODS UNTIL UNIT IS REPAIRED AND REINSPECTED BY HEALTH AUTHORITY***This is a repeat violation from 2013.
- [2] Handling of food; ice; minimized
060) Inappropriate scoop used for food service. Use an approved; food grade scoop with a handle to minimize hand contact with food product.Observed plastic rounds used as scoops for diced ham; potatoes and cheese and makeup table. Facility shall acquire scoops with handles to scoop and serve foods at makeup table.
- [1] In-use food; ice dispensing utensils properly stored
090) Store ice/food scoops within separate clean container or in product with handle up to minimize hand contact with product.1) Observed handle to scoops for cheese and condiments on makeup table with handle in food product.2) Observed plastic cutlery such as forks and spoons stored improperly. Store plastic cutlery with handles facing upwards.
- [2] Dishwasher facilities designed; constructed; maintained; installed; located; operated as required
Repair scullying spray tube so that it hangs above the flood rim level of the 3 compartment sink. This is a potential backflow cross contamination point.
- [2] Food contact surfaces of equipment and utensils clean; free of abrasives; detergents
170) Food contact surfaces dirty. All food contact surfaces must be clean and free of debris.Resurface or replace cutting board stored on top of prep sink. Cutting board observed visibly stained with deep grooves on board. These grooves are hard to properly clean and can harbor bacteria.
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
210) Non food contact surface not maintained properly. All non food contact surfaces must be maintained properly.(1) Observed broken handle to walk in refrigerator. Observed gasket in disrepair at walk in refrigerator door. This may be a reason the walk in refrigerator is not maintaining temperature.(2) Regrount tile countertop next to salsa bar. Observed grout dirty. Repair tile countertop to be smooth and easily cleanable.
- [1] Single service: articles; storage; dispensing; used
240) Improper storage of single service articles. Store all single service articles at least 6" off ground to avoid cross contamination.Observed foam cups stored directly on ground in back kitchen. Any single service food container must be stored properly to prevent possible cross contamination.
- [1] Installed; maintained
290) Must have hot and cold water under adequate pressure with no leaks.Repair leak at handsink in front of kitchen.
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
350) Floor in need of repair. Repair the following area(s) to maintain a smooth; durable; and easily cleanable surface.Observed broken and missing base coving throughout restaurant.
- [5] Necessary toxic items properly stored; labeled; used
400) Label all containers of toxic chemicals with name of contents. Observed 4 spray bottles not labeled to its chemical contents. ***THIS IS A REPEAT VIOLATION FROM 2013***
- General Comments that relate to this Inspection
Hot holding temperatures recorded:Rice @ 147 - 150 F; beef @ 143 F; refried beans @ 143 F; ground beef @ 141 F; shredded pork @ 146 F; and shredded chicken @ 161 F.All 5 point and 4 point violations must be corrected prior to re-opening. A reinspection is required. Please call 848-0077 for a reinspection. Reviewed with operator active managerial control. This restaurant has had the same repeat risky violations from prior year 2013. Food protection manager and CFPM will create a risk control plan to prevent future violations in regards to cold holding and for labeling of chemicals. This risk control plan will outline who; what; when and how operations will be conducted to prevent future violations. This is to be submitted to the health inspector by 11/02/14.This restaurant permit is closed until a reinspection is conducted and approved by the health authority.
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10/28/2014 | Routine Inspection 1st | 75 |
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
Please remove fan guards from walk in refer and remove all dust debris buildup observed on fan guards. Non food contact surface not maintained properly. All non food contact surfaces must be maintained properly.This is a repeat violation and second request. Discussed with operator to cover all sauces in walk in refer when not in use to prevent possible cross contamination. Except when cooling; foods must be covered.
- [1] Installed; maintained
Observed handsink in kitchen leaking heavily on hot water sidel Must have hot and cold water under adequate pressure with no leaks.Faucet is scheduled to be repaired over the weekend ending 12/15/13. This is a second request. Please call heatlh inspector when violation has been corrected.
- General Comments that relate to this Inspection
Makeup line/cold holding unit recorded with the following food temperatures:Diced tomato @ 40 F; pico de gallo @ 40 F; sourcream @ 40 F and guacomole @ 40 F. Intermal thermometer recorded at 36 F. All other violations corrected at time of reinspection. Please re-adhere vinyl base coving to wall in back kithchen and replace broken gasket at walk in refer to prevent cold air loss by next annual inspection in 2014.
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12/11/2013 | Routine Reinspection 1st | 98 |
- [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.Observed makeup table with thermometer reading of 48 F. Foods temped at top of line recorded with the following observed temperatures:Shredded cheeses @ 49 F; diced tomatoes @ 49 F and sour cream @ 49 F.* Potentially hazardous foods iced down at time of inspection and owner called vendor for repair at time of inspection. Please monitor food temperatures most noteably potentially hazardous foods to cold hold at 40 F or lower when using ice to cold hold during the interim. Do not store any food inside this unit overnight;
- [2] Food protected during storage; preparation; display; service; transportation
Observed whole raw shell eggs stored without temperature controls on makeup line. Eggs must be stored cold at 40 F or below. Eggs may be iced down during busy operating hours but all eggs and other potentially hazardous foods must be completely iced down. * Corrected on site.Observed raw meats stored above ready to eat and prepared 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. Please also provide a thermometer for this reach in freezer. All product observed frozen.
- [2] Accurate thermometers; chemical test kits provided; gauge cock (1/4" IPS Valve)
No chemical test kits available. Must provide chemical test kit for chlorine sanitizer used in restaurant. Please monitor chlorine sanitizer at buckets and at 3 compartment sink to be at levels between 50-100 ppm.
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
Non food contact surface not maintained properly. All non food contact surfaces must be maintained properly. Observed heavy dust accumulation on fanguards of walk in refer to prevent possible cross contamination into food stored below;
- [1] Installed; maintained
Observed handsink in kitchen leaking heavily at hot water side. Must have hot and cold water under adequate pressure with no leaks.
- [5] Necessary toxic items properly stored; labeled; used
Observed 2 spray bottles not labeled to its chemicals contents. Label all containers of toxic chemicals with name of contents. * Corrected on site.
- General Comments that relate to this Inspection
Proper scoop storage for ice scoops and for in service utensils at makeup line. Walk in refer recorded at 38 F. Food properly stored; no raw over ready to eat in walk in unit.Chemicals stored away from food.Handsink properly stocked. Bathrooms observed clean. Single service articles properly stored. Hot holding temperatures recorded:Chicken @ 159 F; beef @ 163 F; refried beans @ 149 F. A reinspection is required.
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12/6/2013 | Routine Inspection 1st | 86 |
- [1] In-use food; ice dispensing utensils properly stored
090) Store ice/food scoops within separate clean container or in product with handle up to minimize hand contact with product.Observed ice-scoop handle stored in the ice used for drinks; avoid this and follow procedure above to minimize cross-contamination.
- [1] Wiping clothes: clean; use restricted
Observed no sanitary bucket on food preparation line; maintain sanitizer bucket at all times to keep wiping cloths in; this will help prevent cross-contamination. Maintain solution at 50-100ppm chlorine or 200-400ppm quatinary ammonia.(correction on-site)
- [1] Installed; maintained
Observed primary handsink draining into a bucket; repair handsink plumbing to properly drain into plumbing.Facility has contacted a plumber for immediate repair.
- General Comments that relate to this Inspection
The following was observed at the time of inspection:Hot-holding checked good; taco meat at 157F; beans at 149F; chicken cooking at 189F.Cold-holding checked good; raw beef at 36F; cheese at 41F; sour cream at 35F.Reviewed handwashing procedures; employee illness procedures; and three-compartment sanitization procedures.Walk-in ambient temperature checked at approximately 34F; all products properly stored. Reach-in under counter refrigeration at <40F.Reviewed importance of practicing no bare hand contact with any ready-to-eat food products.
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4/2/2012 | Routine Inspection 1st | 97 |
- General Comments that relate to this Inspection
Routine Reinspection:All violations from 04/05/11 corrected. Hot-holding of potentially hazardous foods checked good; beans at 147 degrees; ground beef at 178 degrees; and enchilada sauce at 154 degrees.Walk-in refrigeration checked at approximately 36 degrees ambient temperature.No new violations*****
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4/6/2011 | Routine Reinspection 1st | 100 |
- [5] Potentially hazardous food meets temperature requirements during storage; preparation; display; service; transportation
Observed enchilada sauce holding at 95 degrees and beans holding at 116-119 degrees. Maintain all potentially hazardous foods hot-holding at a minimum of 140 degrees. Ensure all PHF foods are rethermalized on the stove prior to placing items in the steam table; in addition; ensure steam table temperatures are adequate to maintain minimum hot-holding requirements.Observed walk-in refrigeration turned off at the breaker box; employee stated unit was turned off during loading of new products for approximately 20-30 minutes. Facility shall discontinue this practice immediately.
- [1] In-use food; ice dispensing utensils properly stored
090) Store ice/food scoops within separate clean container or in product with handle up to minimize hand contact with product.
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
Facility shall repair door handle on make-up refrigeration unit; handle observed broken and damaged.
- [1] Wiping clothes: clean; use restricted
250) Moist wiping cloths must be kept in sanitizing solution between uses to prevent bacteria growth.correction on-site
- General Comments that relate to this Inspection
The following was observed at the time of inspection:Mandatory reinspection will occur on 04/06/2011 to check hot-holding temperatures.Reviewed proper three-compartment sanitization procedures.Reviewed handwashing and recommendation of minimizing bare hand contact with ready-to-eat foods.Cold-holding refrigeration checked ok; cheese at 38 degrees; raw ground beef at 42 degrees; chicken at 43 degrees. Handsinks and restrooms stocked with sanitary towels and soap.
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4/5/2011 | Routine Inspection 1st | 92 |
- [1] In-use food; ice dispensing utensils properly stored
090) Store ice/food scoops within separate clean container or in product with handle up to minimize hand contact with product.
- [1] Installed; maintained
Facility shall repair water leak under soda machine unit. Unit was observed draining into a bucket.Facility shall repair leak at handsink in men's bathroom; observed bucket collecting water.
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
Facility shall repair any damaged base coving in food preparation areas.
- [1] Lighting provided as required; fixtures shielded
Facility shall repair burned out lighting next to ice-machine.
- General Comments that relate to this Inspection
The following was observed at the time of inspection:Facility has tremendously improved handwashing and general sanitation.Observed good handwashing on front food preparation line.Hot-holding checked good; ground beef at 186 degrees; beans cooking at 202 degrees; chicken at 178 degrees.Cold-holding checked good; beef and chicken holding <40 degrees. Walk-in refrigeration holding at approximately 36 degrees ambient temperature.Handsinks checked with sanitary towels and soap.Sanitizer buckets available with 50-100ppm chlorine.
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3/30/2010 | Routine Inspection 1st | 96 |
- General Comments that relate to this Inspection
All violations from 04/20/2009 corrected.
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5/5/2009 | Routine Reinspection 2nd | 100 |
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
Facility shall repair gasket/ or replace damaged gasket on walk-in refrigeration door.
- [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
Observed a bucket under three-compartment sink collecting water. Facility shall repair leak.Observed a bucket under soda machine collecting water. Facility shall repair leak.
- [1] Walls; ceilings: attached equipment constructed; good repair; clean surfaces; dustless cleaning methods
Facility shall repair wall near soda machine.Facility shall repair damaged base coving and tile near handsink.
- General Comments that relate to this Inspection
Notes:No corrections from the routine inspection have been corrected. All corrections must be complete in one week. Failure to correct the violations may result in enforcment action by the Health Authority.Observed handsink hot-water heater not connected to electricity. Handsink must remain connected to electrical power to maintain hot-water. (corrected on-site) (second notice)SECOND REINSPECTION on 5/4/2009
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4/27/2009 | Routine Reinspection 1st | 95 |
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
Facility shall repair gasket/ or replace damaged gasket on walk-in refrigeration door.
- [1] Wiping clothes: clean; use restricted
250) Moist wiping cloths must be kept in sanitizing solution between uses to prevent bacteria growth. Facility must maintain sanitizer buckets during operational hours to clean and sanitize food services. (corrected on-site)
- [1] Installed; maintained
Observed a bucket under three-compartment sink collecting water. Facility shall repair leak.Observed a bucket under soda machine collecting water. Facility shall repair leak.
- [1] Walls; ceilings: attached equipment constructed; good repair; clean surfaces; dustless cleaning methods
Facility shall repair wall near soda machine.Facility shall repair damaged base coving and tile near handwashing sink.
- General Comments that relate to this Inspection
The following was observed at the time of inspection:Peter T. Fracis has completed ServSafe; however; he must register with Washoe County Health District.The Washoe County Certified Food Protection Manager Certificate shall be posted in the front of the facility.Reviewed handwashing procedures and the proper times for handwashing.Reviewed three-compartment sanitization procedures; facility uses 50-100ppm chlorine.Cooking temperatures checked ok; beans cooking at 198 degrees; ground beef cooking at 202 degrees.Cold-holding checked ok; sour cream at 34 degrees; beef at 36 degrees.Note: Facility must leave separate hot-water heater for front handsink connected to electricity at all times. Water was luke warm.......Restrooms and handsinks stocked with sanitary towels and soap.
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4/20/2009 | Routine Inspection 1st | 95 |
- General Comments that relate to this Inspection
Handsinks properly stockedWalk in 38FHood recently serviced/cleanedOperator has 60 days to provide a certified food protection manager for facility.OK to issue permit to operate once application for health permit is completed.Discussed cooling - operator does not plan on doing any cooling. Will cook beans/sauces fresh daily and hold hot. Chlorine will be used as disinfectant for 3 compartment sinkPermit application submitted 11/12/08.
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11/18/2008 | Opening Inspection | 100 |
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