- General Comments that relate to this Inspection
Notes: All violations from previous inspection have been corrected.-Wooden shelves have been replaced with stainless steel shelves.-Rusting and chipped shelves in the walkin cooler have been replaced.-Floor sinks were clean.-Facility has a Washoe County Certified Food Protection Manager.
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3/13/2015 | Routine Reinspection 1st | 100 |
- [3] CFPM or person in charge present; certificates posted as required
The facility is a risk level 4 and only has 1 CFPM. During the inspection there was no CFPM on site. It was noted in the last routine inspection that the facility needs another CFPM or a CFPM needs to be on site during high risk food operations.
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
-Observed wooden shelves made of particle board material that are sagging; chipping and crumbling. Ensure shelves are constructed of a smooth easily cleanable surface.-Observed racks in the walk in cooler that are peeling and showing rust. Ensure racks are maintained in good condition with no chipping or peeliong to prevent contamination of food.
- [1] Installed; maintained
-Observed brown; slime build up in the floor sink of the soda dispenser. Ensure floor sinks are cleaned to allow proper drainage and to prevent contamination.-Observed drain pipe leaking and floor sink filled with papers and plastic containers at the salsa bar. Ensure fixtures are maintained to prevent leaks and ensure floor sinks are clean to allow proper drainage and to prevent contamination.-Observed the spray hose at the 3 compartment sink leaking and hanging below the top level of the sink. Ensure fixtures are maintained to prevent leaking and ensure hose is adjusted to maintain an air gap above the sink.
- General Comments that relate to this Inspection
Notes:-Restrooms are clean and stocked.-Operator was cooling two pans of beans during inspection. Initial temperature was 80F. Operator said the beans had been cooling about 1 1/2 hours. Recommended the operator replace ice in the cooling containers in order to drop the temperature rapidly. The temperature was 70F at 3:00 pm. -Handsink was clean and observed employees washing hands throughout the inspection. Upon arrival the paper towel dispenser was stuck and employees had to remove the paper towels from the dispenser.*Recommend fixing the paper towel dispenser.-Observed good product storage.-Walk in cooler at 40 F. Walk in freezer at 10F.-Hot holding temps good-Cold holding temps good.*Observed rice and beans being cooled in 4 inch deep pans making it difficult to ensure proper cooling. Recommend getting more shallow pans or putting less product in the 4 inch depth pans to ensure product is cooling within the proper time frames.
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3/2/2015 | Routine Inspection 1st | 95 |
- [1] Installed; maintained
Observed leaks under handsink (front) and three compartment sink - Repair leaks.Observed no cold water on three comp sink. All sinks must be supplied w/ both hot and cold waterObserved no faucet handle on cold side of handsink in women's restroom. Replace faucet and ensure cold H2O is functional.
- [2] Toilet rooms: self closing doors; fixtures maintained; clean; hand soap/drying devices provided; proper waste receptacle
No soap at abck handsink. ENsure handsinks are properly stocked at all times. Per employee; boss bringing soap this afternoon.
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
Observed missing/broken floor tiles in dishroom. Repair/replace.
- General Comments that relate to this Inspection
Notes:Discussed importance of handwashing. Handwashing observed - good.Discussed employee health. Ensure employees ill w/gastrointestinal symptoms (vomiting and/or diarrhea) are excluded for at lesat 48 hours after symptoms stop.Walk-in cooler at 40 f-cheese 39 f; taquitos 41 f; beef 39 f; rice 39 fBeans 177 f; beef 181 fObserved good cooling proceduresObserved good food storageFacility clean and well kept* A Certified Food Protection Manager must be at facility at all times. No CFPM on site at time of inspection. If this is observed in the future; a point deduction will occur *
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12/2/2014 | Routine Inspection 1st | 96 |
- [2] Accurate thermometers; chemical test kits provided; gauge cock (1/4" IPS Valve)
Facility out of test strips. Obtain test strips in order to verify sanitizer concentration.
- [1] Installed; maintained
Observed small leak on three compartment sink drain line. Repair leak.Cold water sided of handsink in women's restroom not working. Repair. (Hot side working fine).Codensation line in walk-in freezer not draining properly and causing a buildup of ice on freezer floor. Repair condensation line so that is drains properly.
- General Comments that relate to this Inspection
Notes:Handsinks and restooms 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.Walk-in cooler at 38 f-beans 38 f-chili rellano 40 f-cheese 39 fCheese on prep line at 40- 41 fHot holding temps good-ground beef 176 f-refried beans 164 f-rice 161 - 167 fDiscussed cooling procedures. Per operator; ice baths are used for cooling. Product must cool from 140 f to 40 f within 4 hours OR from 140 f to70 f within 2 hours anf 70 f to 40 f within an additional 4 hours.Per operator; product reheated to 165 f minimum.Sanitizer bucket at 200 ppm chlorine. Maintain sanitizer at 50 - 100 ppm chlorine.Discussed wash; rinse; and sanitize procedures - goodFacility overall clean and well kept
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11/27/2013 | Routine Inspection 1st | 97 |
- General Comments that relate to this Inspection
The items noted on the previous routine inspection have been corrected.Temperature of rice cooling on ice/water bath in 2 inch layer checked at 81 F; has been cooling for less than one hour. Pan of beans cooling in walk-in cooler uncovered checked at 52 F; has been cooling less than 4 hours. Verified proper cooling practices in place.
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2/8/2012 | Routine Reinspection 1st | 100 |
- [5] Potentially hazardous food meets temperature requirements during storage; preparation; display; service; transportation
Observed one pan of rice with product temperature at 85 F cooling in walk-in cooler for about 2 hours. Pan of rice placed in ice bath and kept in walk-in cooler for faster cooling. Ensure that foods are cooled in ice/water bath to 70 F within 2 hours before placing inside walk-in cooler and monitor temperatures during cooling to verify that foods are cooled within required time frames. Foods must cool from 140 F to 40 F wihtin 6 hours and from 140 F to 70 F within first 2 hours of cooling
- [1] Walls; ceilings: attached equipment constructed; good repair; clean surfaces; dustless cleaning methods
Observed many holes on FRP walls in prep area. Seal holes with caulking to provide for smooth and easy cleanable surfaces.
- General Comments that relate to this Inspection
Product temperatures taken on hot-holding table: beans 172 F; rice 172 F; ground beef 173 F. Pot of shredded chicken at 190 F on griddle.Guacamole 45 F; shredded cheese 42 F; keep guacamole in deeper pan to keep product deeper in refrigerated well and to keep product temperature at 40 F or less.Noted hand sinks in prep areas and in restrooms stocked and functional.Walk-in cooler at 38 F. Tubs of shredded cheese at 40 F in walk-in cooler.Reviewed employee health policy requirements for exclusion of employees when ill with symptoms that require exclusion.
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1/31/2012 | Routine Inspection 1st | 94 |
- General Comments that relate to this Inspection
Food temperatures taken in hot and cold holding equipment in cook line: beans 170 F; ground beef 189 F; shredded chicken 173 F. guacamole 41 F; shredded cheese 43 F.Walk-in cooler at 37 F. Temperatures taken in walk-in cooler: chile relleno 40 F; tub of shredded cheese 42 F. twp pans of fried beans at 70 F; cooling for about 2 hours; proper cooling procedures for beans in place; Walk-in freezer at 6 F.Noted hand sinks in prep areas and in restrooms stocked and functional.
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2/28/2011 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
Product temperatures taken in hot holding table: ground beef 157 F; beans 160 F; rice 186 F. Pan of chicken at 180 F and pan of beans at 150 F hot held on griddle.guacamole at 44 F and cheese at 45 F on cold holding table.Walk-in cooler at 38 F.cheese at 40 F and chile relleno at 40 F in walk-in cooler.Pan on rice at 56 F; pan of beans at 60 F in walk-in cooler; pans have been cooling about 2.5 hours. Verified proper cooling procedures in place.Hand sinks in prep areas and restrooms stocked and functional.Facility found clean in general.
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3/2/2010 | Routine Inspection 1st | 100 |
- [1] Installed; maintained
Standing water with mold noted in floor sink located inside of sales area back cabinet; clean floor sink frequently to ensure it is properly drained and clean. This item will be corrected by 2/6/09 per manager.
- General Comments that relate to this Inspection
Hot holding temperatures: beans 174 F; shredded beef 174 F; shredded chicken 186 F; ground beef 179 F; beans 153 F; rice 156 F.walk-in cooler at 36 F.Rice at 50 F; two pans of beans at 46 F and 49 F; all these cooling for 3.5 hours; foods cooled in 2 inch layers and precooled on ice before being placed in walk-in cooler. Proper cooling practices found in place.Tub of shredded cheese at 39 F in walk-in cooler.All hand sinks in kitchen and restrooms found stocked and functional.Facility found clean in general.
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2/5/2009 | Routine Inspection 1st | 99 |
- General Comments that relate to this Inspection
Notes:All Handsinks StockedObserved cook wash hands.Cold Holding:Cheese 42 fSalsa 40 fSour Cream 42 fHot holding:Ground Beef 150 fShredded Beef 175 fChicken 151 f Beans 150 fShredded Chicken 175 fWalk in 38 fBeans 40 fRice 45 fShredded Cheese 38 fDiscussed cooling beans. Beans in walk in at 113 f. Beans placed in ice bath to get temp down to cooling temp for walk in. Ice machine clean and scoop properly stored.Bathrooms clean and stocked.Facility clean.
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2/14/2008 | Routine Inspection 1st | 100 |
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