- [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. Frosting applicator found in frosting bucket - corrected immediately on-site.
- [1] Premises free of litter; unnecessary articles; equipment/personal articles properly stored; authorized personnel
Do not use any sponges in facility. Owner threw away sponge-
- General Comments that relate to this Inspection
Handsinks were fully stockedAll Prep tables were cleanTemps noted:Sliced Ham @36 FHot Carne Asada @157FSliced Turkey @35FHot Chicken Mole @165FAll sandwich condiments were <40FWalk-in Refrig. @34FSanitizer buckets used for prep tables - tested - 100 ppm Cl3-comp sink used fore utensils - tested - 100 ppm ClCustomer restrooms clean and stocked
- General Comments that relate to this Inspection
Handsink was fully stockedAll Dry goods were off floorAll baking equipment was cleanAll Prep tables were cleanBaking ovens were cleanAll Floor bins were found cleanCustomer restrooms were clean and stocked3-comp sink used for utensil cleaning - tested - 100 ppm Cl
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3/10/2015 | Routine Inspection 1st | 98 |
- [2] Food protected during storage; preparation; display; service; transportation
Sweetened condensed milk stored in open can - need to store in proper NSF container - Corrected immediately
- General Comments that relate to this Inspection
The following items were noted:Sweetened condensed milk stored in open can - need to store in proper NSF container - Corrected immediatelyThe following temps were noted:Head Ham @40FSliced Turkey @39FCarne Asada prepared for service @178FChicken Mole prepared for service @159FWalk-in Refrig @38F - all items stored correctlyAll Hand sinks were fully stockedCustomer restrooms were clean and stocked3-comp sink used for utensils - tested - 100 ppn ClSanitizer buckets used for prep table surfaces - tested - 100 ppn Cl
- General Comments that relate to this Inspection
The following items were noted:All scoops were in placeAll Dry goods were properly stored off the floorAll Flour bins were covered and clean; scoop handles were uprightFrosting buckets and utensils were cleanBaking ovens were cleanHandsinks were clean and fully stocked3-comp sink used for utensils - tested - 100 ppm ClCustomer restrooms were clean and stocked
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3/3/2014 | Routine Inspection 1st | 98 |
- [5] Potentially hazardous food meets temperature requirements during storage; preparation; display; service; transportation
Beans in plastic tub in walk-in fridge @ 70F; operator said beans were made yesterday at 20:00. Food item was voluntarily discarded; included the beans on the steam table that were from this batch; Discussed a better cooling method included using a shallow restaurant pan. Temperature of cooling food should be checked to ensure food item is cooling from 140-70F in 2 hours and from 70-41F in four hours; If this cannot be obtained; then the cooling process must be adjusted. Rice from 12/16/13 @ 48F; this was also voluntarily discarded.
- General Comments that relate to this Inspection
Handsinks clean and stockedAll fridges <=41FFreezer <=0FBathrooms clean and stockedsteam table:Chopped beef 145FRice 140FAll cutting boards in good conditionSanitizer bucket 100 ppm ClMeat slicer clean Food storage good
- General Comments that relate to this Inspection
Food storage goodFloors and walls cleanStationary mixing equipment is clean All trays and tongs are cleaned and sanitized throughout the dayAll pastry trays are cleaned at the end of the day or after empty Handsinks clean and stocked Bathrooms clean and stockedHood cleanSanitizer bucket 100 ppm Cl; water was clear
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2/21/2013 | Routine Inspection 1st | 95 |
- [1] In-use food; ice dispensing utensils properly stored
Observed improper scoop used for cocoa powder. Use a scoop with a handle for all dry ingrediants. Store ice/food scoops within separate clean container or in product with handle up to minimize hand contact with product.
- General Comments that relate to this Inspection
Owner Alma Espinoza is renewing her CFPM on May 17 th; 2012 with John Roberts. She was on site during inspection and her CFPM needs to be renewed. Please call health inspector when Washoe County certificate has been obtained on or before 06/10/12 at 328-2682.No violations observed at time of inspection. Thank you.Hot holding temps. recorded:Rice @ 142 F; cubed beef @ 171 F; goat stew @ 180 F; refried beans @ 150 F; pork skins @ 167 F; sliced beef @ 150 F; shredded pork @ 183 F.All prepared foods are used within 3 days. Rice and beans are not cooled for next day service. Meat items are moved to shallow containers and cooled in reach in reefer or walk in reefer. Discussed with operator to do a cooling study on cooled foods. Foods must be cooled rapidly from 140 F to 70 F within first two hours and than from 70 F to 40 in next 4 hours. Do temp. all cooling foods so that food is properly cooled from the 140 to 70 F in first two hours. Operator does have a thermometer to temp foods. Cold holding temperatures recorded at one door makeup table:Head cheese @ 40 F; sourcream @ 40 F; cold holding checked OK and recorded below 40 F.Walk in reefer recorded at 36 F. All food properly stored. No raw over ready to eat.All dairy dates current.Observed good handwashing.Facility is clean and organized.Chemicals properly stored.Chlorine santizer recorded at 100 ppm.Meat slicer observed clean.
- General Comments that relate to this Inspection
Owner Alma Espinoza is renewing her CFPM on May 17 th; 2012 with John Roberts. She was on site during inspection and her CFPM needs to be renewed. Please call health inspector when Washoe County certificate has been obtained on or before 06/10/12 at 328-2682.Notes:All food properly stored. Tongs and pastry papers are provided for customers to self serve pastries. All pastries properly covered and shielded. Operators monitor customers when self serving of pastries. Handsinks properly stocked with liquid soap and sanitary disposable towels.Chlorine sanitizer recorded at 100 ppm.All dry ingrediants properly labeled and covered when not in use. Floors are cleaned daily. No signs of rodents or droppings. Bathrooms observed clean and dumpster area checked OK.All cold holding units checked OK and recorded below 40 F.
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5/10/2012 | Routine Inspection 1st | 99 |
- General Comments that relate to this Inspection
All violations corrected at time of reinspection. Thank you.Foods temped at makeup table/cold holding unit between 37-39 F.Thermometers present at all cold holding units. All handsinks properly stocked with automatic foaming soap dispensers and sanitary towels (disposable) provided.Reviewed with operator to keep all wet wiping cloths in sanitizer solution between uses to prevent bacteria growth. Reviewed proper scoop storage for storage of of scoops in all dry ingrediants. All scoops to have handle up and extended out of food. Do not use paper cups as scoops.
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3/23/2011 | 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 turkey slices with recorded temps. between 47-50 F. * Both packages voluntarily discarded.Observed marinated chicken (cooked) with recorded temp. of 57 F. * Chicken was voluntarily discarded.
- [2] Food protected during storage; preparation; display; service; transportation
Do not store any food in their metal cans in cold holding units. Discontinue using grocery bags for food storage. Do use food grade containers for proper food storage. Metal cans can oxidize and leach into food.
- [2] Food protected during storage; preparation; display; service; transportation
050) Food not covered. Except during cooling; all food products must be covered to prevent potential contamination.Observed several decorated cakes stored in reach in reefer with beverages not properly covered. Facility shall store all cakes in cake boxes to prevent patrons from touching cakes.
- [1] Thermometers provided and conspicuous
080) Thermometer missing in cold holding unit. Ensure all refrigeration and freezer units are stocked with a conspicuously placed thermometer in order to monitor unit temperature.Observed missing thermometer in deli makeup table cold holding reefer. Foods temped between 41-57 F. All potentially hazardous foods with recorded temps. above 45 F were voluntarily discarded.
- [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 several scoops in dry baking ingrediants improperly stored.
- [2] Food contact surfaces of equipment and utensils clean; free of abrasives; detergents
Observed scoops and other baking utensils dirty and with heavy food debris buildup. Faciltiy shall clean al utensils including rolling pins; scoops; and other food service equipment after use and on a daily basis.
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
210) Non food contaact surface not maintained properly. All non food contact surfaces must be maintained properly.Observed steam table dirty. Clean area between steam table and cutting boards of all visible food debris builup to prevent possible cross contamination.
- [1] Non-food contact surfaces of equipment and utensils clean
Observed several contact surfaces such as handles; doorknobs; faucets to all handsinks and faucets with heavy visible soil. Microwave observed with heavy soil buildup as well as food prep surfaces in back kitchen. Discussed with operator to maintain a cleaning schedule to keep facility clean and from attracting vermin.
- [1] Wiping clothes: clean; use restricted
250) Moist wiping cloths must be kept in sanitizing solution between uses to prevent bacteria growth.Observed several wet wiping cloths stored on countertops of facility. Reviewed with operator to keep all wet wiping cloths in sanitizer solution when not in use.
- [2] Toilet rooms: self closing doors; fixtures maintained; clean; hand soap/drying devices provided; proper waste receptacle
Observed no paper towels at handsink in bakery area.310) Keep hand sinks stocked with soap and paper towels at all times to ensure proper hand washing.Facility shall discontinue using any types of wiping cloths to dry hands. Do provide sanitary disposable hand towels not napkins for drying hands.Handwashing is suspect at facility. Reviewed with operator handwashing procedures.
- [1] Lighting provided as required; fixtures shielded
Observed insufficient lighting in back kitchen area. Operator to replace all nonworking lights in back kitchen to provide sufficient lighting for food preparation.370) Adequate lighting not provided. Provide sufficient lighting to ensure food protection and proper cleaning.
- [1] Premises free of litter; unnecessary articles; equipment/personal articles properly stored; authorized personnel
Observed several places in facility with clutter. Facility shall remove all unnecessary articles not used in the operation of the business from dining area; from dumpster pad and in niches where clutter has accumulated. All personal drinks must be covered with a lid and straw provided and employee coats jackets and other personal artifacts shall have a designated area for their storage.
- General Comments that relate to this Inspection
Hot holding temps. recorded:Beef pieces @ 170 F.Refried beans @ 165 F; rice @ 159 F.Walk in reefer recorded at 40 F. No chemicals stored next to food. All use by dates current.A reinspection is required.
- General Comments that relate to this Inspection
All baked goods properly stored. All use by dates current.All baked goods are self served using tongs and plastic trays. Discussed with operator to maintain a clean facility to prevent vermin attraction and possible cross contamination. A reinspection is required.
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3/14/2011 | Routine Inspection 1st | 80 |
- [1] Thermometers provided and conspicuous
Observed broken thermometer at beverage reach in cooler. Recorded thermocouple temp. @ 42 F.* Corrected on site.
- [1] In-use food; ice dispensing utensils properly stored
Observed improper scoops stored in dry ingrediant bags. 090) Store ice/food scoops within separate clean container or in product with handle up to minimize hand contact with product.* Corrected on site.
- General Comments that relate to this Inspection
No violations observed at time of inspection.Cold holding makeup table/reach in recorded @ 38 F.All food properly stored. Walk in recorded @ 32 F.All food properly covered and stored. Hot holding temps. recorded:Refried beans @ 160 F; tripe @ 153 f; beef tips @ 160; and Spanish rice @ 140 F. This facility has one CFPM for 3 health permits: Deli; Bakery and Meat. Entire facility is approx. 200 sq feet. CFPM on site during inspection. Facility is clean and organized.
- General Comments that relate to this Inspection
Cold holding checked OK < 40 F.All chemicals properly stored and labeled. Dumpster area clean and organized.Bleach sanitizer @ 100 ppm at sanitizer bucket. This facility is a family owned business of 3 employees including owners. One CFPM covers the CFPM requirement for Bakery; Deli and Meat Dept. All handsinks properly stocked with liquid soap and single service paper towels. Reviewed handwashing procedures with operator.
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7/7/2010 | Routine Inspection 1st | 98 |
- General Comments that relate to this Inspection
Items pending for correctionn from the 7/29/09 inspection have been corrected.
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8/27/2009 | Opening Reinspection 1st | 100 |
- General Comments that relate to this Inspection
Ok to issue permit to operate meat department.Hot food table at 185 F to 191 F.Walk-in cooler at 38 F.Seal walk-in cooler's sides to adjacent walls.Seal walk-in cooler's top to the ceiling.above items to be corrected by 8/12/09This facility has two CFPM's and 3 health permits; Oher CFPM Alma Espinoza M070392; 4/30/12 assigned to bakery and deli permits. Facility operated by owners and is under 5000 SF; minimum of one CFPM is required for all permits within this facility. Facility in compliance with CFPM requirement as of this time.
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7/29/2009 | Opening Inspection | 100 |
- [1] Wiping clothes: clean; use restricted
Observed no recordable chlorine sanitizer in sanitizer bucket. Reviewed with operator to keep chlorine sanitizer at levels between 50-100 ppm.
- [1] Premises free of litter; unnecessary articles; equipment/personal articles properly stored; authorized personnel
Facility shall remove unused equipment and organize clutter from storage areas.
- General Comments that relate to this Inspection
Notes:2nd CFPM: Pablo B Alcala M090233 exp. 03/30/2014All cold holding units checked OK: Walk-in reefer @ 38 F; reach in freezer @ -7 F. All food properly stored.Handsinks properly stocked.Do relabel all dry ingrediant bins to prevent misuse.Reviewed employee sick policy and handwashing training with owners.
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6/5/2009 | Routine Inspection 1st | 98 |
- General Comments that relate to this Inspection
All violations from 6/13/2008 corrected.Thank-you
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6/20/2008 | Routine Reinspection 1st | 100 |
- [1] Original container; properly labeled
Facility shall maintain labels on all products in three-door reach-in refrigeration unit. Labels shall be provided for proper traceback purposes.
- [1] Single service: articles; storage; dispensing; used
Observed home style wood spoon used to stir soup. Facility shall use approved NSF (restaurant) grade utensils.
- [1] Wiping clothes: clean; use restricted
250) Moist wiping cloths must be kept in sanitizing solution between uses to prevent bacteria growth.
- [2] Toilet rooms: self closing doors; fixtures maintained; clean; hand soap/drying devices provided; proper waste receptacle
Observed one employee restroom without sanitary towels.310) Keep hand sinks stocked with soap and paper towels at all times to ensure proper hand washing.(violation corrected on-site)
- [1] Premises free of litter; unnecessary articles; equipment/personal articles properly stored; authorized personnel
Facility shall not store employee drinks in food preparation areas. All employee drinks shall be stored in a designated area away from food served to the public.Facility shall remove products not being used and organize shelving for better cleanability.
- General Comments that relate to this Inspection
The following was observed at the time of inspection:Hot-holding checked good; pork soup cooking at 169 degrees.Cold-holding checked good; ham observed at 39 degrees; sour cream at 38 degrees.Reach-in refrigeration systems checked good within acceptable limits.Reviewed three-compartment sanitization procedures with the operator and provided instructions in Spanish.Handsink stocked with sanitary towels and soap; however; towels shall be kept in the sanitary towel dispenser instead of on the counter.Facility shall perform a deep cleaning prior to the next inspection within 7 days.
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6/13/2008 | Routine Inspection 1st | 94 |
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