- [3] CFPM or person in charge present; certificates posted as required
Owner and permit holder: Carlos Camargo will be taking ServSafe class with John Roberts on June 23; 2015.
- General Comments that relate to this Inspection
One door makeup table/cold holding unit recorded at 40 F. OK to use cold holding unit. All chemicals properly stored and labeled. Hot holding huevos ranchero burrito temped at 136 F. Discussed with operator to provide a hot holding thermometer at hot holding case and monitor hot foods to be at 140 F or higher. CFPM; Certified Food Protection Manager must be acquired by end of June 2013. Please post Washoe County approved food protection manager certificate in a conspicous spot of facility.
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5/27/2015 | Routine Reinspection 1st | 97 |
- [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 hot holding meat with a recorded temperature of 88 F. ** Reviewed with operator to hold potentially hazardous foods such as meat at a minimum temperture of 140 F or higher. ** Meat voluntarily discarded. *** DO TURN ON THE HOT HOLDING UNIT TO MAINTAIN HOT FOODS AT 140 F OR HIGHER. Potentially hazardous foods cold holding in makeup cold holding unit found out of temperature. The following temps. were recorded:Sliced tomatoes @ 49 F; cheese @ 49 F; ham @ 49 F; deli meat @ 49 F and sour cream @ 49 F. All food stored inside makeup unit was noted out of temperature. * Person in charge was unable to determine duration of time potentially hazardous food (PHF) was stored in the temperature danger zone. ** All PHF foods voluntarily discarded approx. 6 lbs of food.*** This is a repeat violation from 2014.
- [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.Observed one door makeup cold holding unit with a recorded temperature of 50 F at inside thermometer. All food inside unit temped above 49 F. * Potentially hazardous foods voluntarily discarded. DO NOT USE UNIT UNTIL REPAIRED AND APPROVED BY HEALTH INSPECTOR.
- [3] CFPM or person in charge present; certificates posted as required
Permit holder and owner has expired food safety manager certificate. This deli is a risk category 2 health permit and requires at least one full time Certifed Food Protection Manager to be assigned to this facility that has two operating health permits: 1) Delicatessen and a 2) Bakery.Both permits reside in < 5;000 sq. feet and will require at least 1 full time employee who is at least 30 hours. Health inspector spoke with owner/permit holder via telephone regarding renewing food protection manager certificate which expired in November of 2014. Permit holder stated he would take course on June 23; 2015 with John Roberts; which is the next availble 16 hour course.
- [5] Necessary toxic items properly stored; labeled; used
400) Label all containers of toxic chemicals with name of contents.Observed one spray bottle of chemicals not labeled to its contents. Observed one spray bottle of water that was visibly dirty with mold growth inside bottle and not labeled. * Reviewed with person in charge to label all chemicals moved from its original bottle into a spray bottle with the name of its contents to prevent misuse; ** Corrected on site.
- General Comments that relate to this Inspection
2 door desert case noted at 40 F. Walk in unit recorded at 40 F. Food properly stored inside walk in unit and desert case.No chemicals stored next to food.Ice machine observed not currently in operation.Handsinks observed properly stocked with liquid soap and sanitary disposable towels. Discussed with operator to educate person in charge with basic food safety of both hot and cold holding temperatures of potentially hazardous foods. Owner is responsible of monitoring the safety of the food handling operations during operations and when absent from the facility. ** A reinspection is required.
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5/21/2015 | Routine Inspection 1st | 83 |
- [4] Facilities to maintain product temperature
1) Observe dessert case with thermometer reading of 50 F. Ambient air temperatue recorded at 47 F. Cold holdingunit not maintaining proper temperature. Repair unit to maintain 40 degrees F or below to prevent bacteria growth.* All dairy; flan; yogurt and desserts move to walk in refrigerator.2) The following temperatures were recorded inside the walk in refrigerator:Head cheese @ 46 F; ham slices @ 46 F; raw beef slices @ 46 F and cut raw beef @ 42 F. Do lower the temperature of the walkin unit to cold hold foods at 40 F or lower. External thermometer recorded at 50 F.*** Discussed temperatures with owner/CFPM Carlos via telephone. Operator will have repairman back to service walk in unit ***Do monitor cold holding temperatures by checking temperatures of food stored inside unit to be at temperatures of 40 F or lower.3) Makeup table/cold holding unit temperatures recorded: Sliced tomatoes @ 45 F; shredded lettuce @ 46 F and sour cream @ 45F. Unit must maintain cold holding of food at 40 F or lower. ** Please lower thermostat and monitor temperatures of food bytemping food cold held inside. **
- [5] Hands washed and cleaned; good hygienic practices
Employees must wash hands between tasks. Employees must wash hands before putting on clean gloves.Observed employee clean floors; handle money and did not wash hands before putting on clean gloves before preparingsandwiches. All employees must wash hands with soap and water and dry hands with disposable paper towels.* Corrected on site. Employee was asked to wash hands by health inspector.
- [3] CFPM or person in charge present; certificates posted as required
- CPFM; food safety manager Carlos Camargo was not present at time of inspection but was availble via telephone.One female employee was present at time of inspection and spoke very limited English. Please train employees on appropriatetimes for handwashing and how to monitor for proper cold holding of all potentially hazardous foods at 40 F or lower.
- [2] Toilet rooms: self closing doors; fixtures maintained; clean; hand soap/drying devices provided; proper waste receptacle
Observed no sanitary disposable towels at handsink in kitchen and in employee restroom. Keep hand sinks stockedwith soap and paper towels at all times to ensure proper hand washing.Facility shall have every handsink in the bakery and deli stocked with liquid soap and disposeable towels during business hours.THERE WERE NO PAPER TOWELS THROUGHOUT THE FACILITY AT TIME OF INSPECTION. Wiping cloths may not be usedto dry hands.Employees must wash hands in designated handsink ONLY! Do not allow employees to wash hands in prep sink or at 3compartment sink.
- General Comments that relate to this Inspection
- Hot holding chicken recorded at 139 F.Makeup unit recorded at 42 F.Beverage 2 door cooler recorded at 38 F. Dairy dates current.CFPM and owner's food safety certificate will expire this November. Do take recertification course before 11/30/14. Recert class is6 hours vs. 16 hours if certification expires on 11/30/14.Failure to correct cold holding violations by 11/30/14 will result in immediate suspension of health permit. Do not use dessert reachin case until repaired and verified by health inspector.Facility shall repair self closure at front entrance and provide a screened door for back entrance to prevent vermin entrance. At timeof inspection back door was open without any protective barrier to prevent vermin entrance.
- General Comments that relate to this Inspection
Owner and operator requested early reinspection.All violations corrected at time of reinspection.1 door makeup table recorded at 42 F. Food temperatures recorded cold holding: Sliced tomatoes @ 43 F and ham slices @ 43 F. PHF; potentially hazardous foods must maintain cold holding temperature of 40 F or lower. *** Thermostat on unit lowered at time of inspection *** Unit was serviced by repairman. Continue to monitor this unit to ensure proper cold holding. Repairman is scheduled to recheck unit by end of business day. Walk in refer external thermometer reading of 36 F. Recorded temperatures inside unit: Head cheese @ 41 F and raw pork roast @ 41 F. Operator shall acquire a hanging thermometer for inside of walk in refer. Dessert case recorded at 40 F. OK to restock dessert case. Continue to monitor for proper cold holding at 40 F or lower on a routine basis. Both handsinks in kitchen and in employee unisex restroom properly stocked with liquid soap and sanitary disposeable towels. DO POST A HANDWASHING ONLY SIGN AT HANDSINK THAT IS DIRECTLY NEXT TO PREP SINK.
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5/29/2014 | Routine Inspection 1st | 89 |
- [2] Food protected during storage; preparation; display; service; transportation
The following cold holding temperatures were observed and recorded at makeup unit/cold holding refer: Sliced tomatoes @ 43 F; sour cream @ 42 F; and Mexican soft cheese @ 43 F. Operator lowered temperature of unit at time of inspection. Internal thermometer recorded at 44 F. Potentially hazardous foods must be cold held at 40 F or lower. Do temp foods with a food probing thermometer to monitor for proper cold holding periodically throughout the day.Observed desert case with a recorded temperature of 44 F. Flan temped with thermocouple at 43 F. Operator adjusted thermostat at time of inspection and called refrigeration man to check units by end of business day.
- [1] Thermometers provided and conspicuous
Please acquire a thermometer to monitor both hot and cold holding temperatures. Bi-metallic stem thermometers must be calibrated daily in ice water bath to 32 F. A digitatl food thermometer is also approved to be used.
- [2] Food (ice) contact surfaces: designed; constructed; maintained; installed; located
Facility shall clean the bottom of all cold holding units of all visible food debris buildup and spills. This should be done on a daily basis.
- General Comments that relate to this Inspection
Icecream bunker recorded at -30 F. All icecream observed frozen. Handsinks properly stocked with liquid soap and sanitary disposable towels. Chemicals properly stored and labeled.Deli has limited operations and does cook to order tortas. No bare hand contact to ready to eat foods. Disposable gloves are used.Reviewed with operator proper handwashing procedures and appropriate times. Please monitor employees for a proper 20 second handwash.
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10/15/2013 | Routine Inspection 1st | 95 |
- [2] Food (ice) contact surfaces: designed; constructed; maintained; installed; located
Facility shall re-surface cutting board at deli refrigeration unit; cutting board observed with cracks; all food contact surfaces shall be smooth and easily cleanable.
- [1] Non-food contact surfaces of equipment and utensils clean
Facility shall clean small deli refrigeration unit; observed food debris.
- [1] Wiping clothes: clean; use restricted
250) Moist wiping cloths must be kept in sanitizing solution between uses to prevent bacteria growth.
- General Comments that relate to this Inspection
The following was observed at the time of inspection:(Very small sandwich preparation area and limited deli operations; one Certified Food Protection Manager is sufficient for the Bakery and Deli).Deli reach-in checked at <40F; very limited food products.Reviewed handwashing and provided education on not using bare hands for any ready-to-eat food products.
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5/9/2012 | Routine Inspection 1st | 96 |
- General Comments that relate to this Inspection
Routine Reinspection 1st:All violations from 05/12/2011; corrected.
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5/19/2011 | Routine Reinspection 1st | 100 |
- [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.Observed tongs in for bakery display case with food soils/debris. Send all tongs to the three-compartment sink every 2-3 hours for proper wash/rinse/sanitize procedures.
- [1] Wiping clothes: clean; use restricted
250) Moist wiping cloths must be kept in sanitizing solution between uses to prevent bacteria growth.Facility shall maintain a sanitizer bucket with 50-100ppm chlorine at all times for cleaning food contact surfaces; change sanitizer bucket every 2-3 hours or when organic load is high.
- [2] Toilet rooms: self closing doors; fixtures maintained; clean; hand soap/drying devices provided; proper waste receptacle
Handsink observed without sanitary towels; handsink shall remain stocked at all times for effective handwashing.
- General Comments that relate to this Inspection
The following was observed at the time of inspection:Facility has very limited sandwich preparation; no cooking or hot-holding observed. Sandwiches are prepared using food service gloves; no bare hand contact with sandwiches observed. (good)****Refrigeration unit checked within acceptable limits at approximately 34-46 degrees. Cheese at 38 degrees; tomatoes at 37 degrees; ham at 39 degrees.
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5/12/2011 | Routine Inspection 1st | 95 |
- General Comments that relate to this Inspection
All violations from 5/21/2010 corrected....
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5/28/2010 | Routine Reinspection 1st | 100 |
- [5] Potentially hazardous food meets temperature requirements during storage; preparation; display; service; transportation
Observed pork in hot-holding unit at approximately 122-127 degrees. All hot-holding must be 140 degrees and above to prevent microbial growth. Pork just placed in unit; unit turned up to maintain proper temperature.Please check hot-holding in this unit on a frequent basis; observed same problem last year.
- [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.All ready-to-eat foods must be covered properly while in the reach-in unit to prevent possible cross-contamination.
- General Comments that relate to this Inspection
The following was observed at the time of inspection:Bakery/deli is a very small operation; one Certified Food Protection Manager is sufficient for this operation. Reviewed the importance of handwashing and wearing gloves at the deli make-up refrigeration unit. Handsink is in the Bakery so gloves are necessary when making ready-to-eat foods.Dairy case with milk products checked at approximately 35 degrees; dairy date marking codes checked ok.Very small deli operation*********
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5/21/2010 | Routine Inspection 1st | 93 |
- General Comments that relate to this Inspection
All violations from 6/09/2009 corrected.
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6/16/2009 | Routine Reinspection 1st | 100 |
- [5] Potentially hazardous food meets temperature requirements during storage; preparation; display; service; transportation
Observed pork chunks and tomales holding at 110-115 degrees. All hot-holding foods must maintain at least 140 degrees. Observed hot-holding unit cold. Pork chunks and tomales sent to the convention oven for reheating to 165 degrees. Hot-holding unit filled with water and turned up.
- [1] Wiping clothes: clean; use restricted
250) Moist wiping cloths must be kept in sanitizing solution between uses to prevent bacteria growth.
- General Comments that relate to this Inspection
The following was observed at the time of inspection:Cold-holding ok; ham and cheese products holding <40 degrees.NOTE: Staff must rethermalize all food products to 165 degrees and turn on hot-holding steam unit before placing food products in unit.Reach-in unit checked at 37 degrees.Reviewed handwashing and the possibility of using food service gloves when preparing sandwiches. (handsink far from deli display case) Staff must practice good handwashing.
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6/9/2009 | Routine Inspection 1st | 94 |
- General Comments that relate to this Inspection
Items noted on the previous inspection of 7/16/08 were corrected.Temperature of pork meat measured at 145 F in hot case. Thermometer of hot case at 150 F.
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7/18/2008 | Routine Reinspection 1st | 100 |
- [5] Potentially hazardous food meets temperature requirements during storage; preparation; display; service; transportation
Temperature of two pork meat chunks measured at 127 F to 130 F in hot display case. Product place in case less than 4 hours earlier. Product reheated above 165 F in oven and temperature of case turned up. Must keep pork meat product at 140 F or above in hot case.
- [1] Thermometers provided and conspicuous
No thermometer provided in hot case. Provide thermometer in hot case to monitor temperature of case.
- General Comments that relate to this Inspection
Product temperatures taken in deli prep cooler: ham 33 F; cheese 37; pork cheese 36 F.
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7/16/2008 | Routine Inspection 1st | 94 |
- General Comments that relate to this Inspection
Ok to issue permit to operate.Risk category 3 assigned.Carlos Camargo; employed full time at this facility; is currently certified. Cert #M050046; exp 11/30/2009
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5/2/2008 | Opening Inspection | 100 |
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