- [3] CFPM or person in charge present; certificates posted as required
Carlos Camargo is scheduled to take ServSafe class with John Roberts on June 30; 2015. Please call health inspector once Washoe County CFPM has been acquired.
- General Comments that relate to this Inspection
All violations corrected at time of reinspection. Thank you.Decorating room observed organized. Do remove items no longer used in the operations of the business to declutter this room.Do repaint bathroom walls to be smooth; durable and easily cleanable. Please have this done by end of year 2015.
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5/27/2015 | Routine Reinspection 1st | 97 |
- [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 bags of flour stored directly on ground in bakery.Observed several 1 gallon containers of frosting uncovered in bakery area. When not in use; do cover all foods to prevent possible cross contamination.
- [3] CFPM or person in charge present; certificates posted as required
A full time 30 hour employee must posess a Washoe County Food Protection Manager Certificate to operate a risk category 2 and 3 health permit. Owner: Carlos Camargo will be taking 16 hour course with John Roberts on Jun 23; 2015. Owner and permit holder has expired food safety certificate as of November 30; 2014. 16 hours will be required.
- [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 cardboard cake rounds stored on ground in back decorating storage room.
- [2] Toilet rooms: self closing doors; fixtures maintained; clean; hand soap/drying devices provided; proper waste receptacle
Observed employee bathroom walls dirty. Facility shall wipe down all visible debris from walls in bathroom. Remove items used in the operations of the bakery from being stored inside the restroom. Remove equipment not used in the operations of the bakery to prevent clutter.
- [1] Premises free of litter; unnecessary articles; equipment/personal articles properly stored; authorized personnel
Observed cake decorating storage room dirty and cluttered. Facility shall organize and thoroughly clean room to prevent vermin attraction and possible cross contamination.
- General Comments that relate to this Inspection
No food being prepared or cooking at time of inspection. Tongs are provided for service at bakery units. No bare hand contact to ready to eat foods.Cold holding units checked OK and within regulations. Dairy dates current.Ice cream bunker noted at - 31 F. Handsinks properly stocked.Floors observed clean.
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5/21/2015 | Routine Inspection 1st | 91 |
- General Comments that relate to this Inspection
Owner and operator requested early reinspection.All violations corrected at time of reinspection. Thank you. Ice machine observed empty and clean. Do clean and sanitize ice machine at least once every 3 months. Replace filters as needed. All food covered when not in use. All water spray bottles removed from premise. Reviewed with operator to label all bottles of liquids to prevent misuse. Hood observed clean. No visible buildup.Outdoor area free of loose garbage and trash.
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5/29/2014 | Routine Reinspection 1st | 100 |
- [1] Original container; properly labeled
Lable all spray bottles of water and food dyes to prevent misuse. Even plain water must be labeled.
- [2] Food protected during storage; preparation; display; service; transportation
Observed several containers of lard; fillings and other food containers not covered. Food not covered. Except during cooling; all food products must be covered to prevent potential contamination.
- [2] Food (ice) contact surfaces: designed; constructed; maintained; installed; located
Observed ice machine dirty with visible buildup and soil on the exterior of ice machine a mold like substance on inside of ice machine. Do burn off ice and clean and sanitize entire ice machine. This shall be maintained on a regular basis.
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
Observed hood visibly soiled with heavy flour buildup. Non food contact surface not maintained properly. All non food contact surfaces must be maintained properly.
- [1] Outside storage area enclosures: properly constructed; clean; controlled incineration
Facility shall declutter and remove all trash; garbage and putrusible waste from back entry. Observed items such as open containers of grease; garbage and loose debris strewn throughout back door.
- General Comments that relate to this Inspection
No baking observed at time of inspection. Beverage cooler recorded at 38 F; ice cream bunker @ -30 F. Reach in deep freezer missing thermometer and all food observed frozen. Please acquire a thermometer for this cold holding unit.Carlos Camargo can be reached at 750-6720.
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5/28/2014 | Routine Inspection 1st | 94 |
- [1] Original container; properly labeled
All white powders such as sugar; salt; flour; corn starch etc must be labeled in their dry ingrediant containers to prevent misuse. These products are not eaily identifiable by site and must be properly labeled. * Corrected on site.
- [1] In-use food; ice dispensing utensils properly stored
Observed handle to scoop stored in product in bulk dry ingrediant container. Store ice/food scoops within separate clean container or in product with handle up to minimize hand contact with product. Discussed with operator to provide a smooth and easily cleanable lid for this container. A piece of cardboard is not an approved NSF (National Sanitation Foundation) approved lid.
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
Observed overhead hood under flat grill and baking ovens with heavy visible dust debris buildup. Non food contact surface not maintained properly. All non food contact surfaces must be maintained properly to prevent physical contamination from dust falling below food prep surfaces and food below.Remove moldy caulking behind 3 compartment sink and recaulk. Observed visible black mold growth at junction between sink and wall.Observed fan guards in walk in refer with heavy dust debris buildup. Please clean both fanguards of all dust to prevent possible cross contamination.
- [1] Wiping clothes: clean; use restricted
Observed no recordable chlorine sanitizer at chlorine sanitizer bucket. Chlorine sanitizer shall be made fresh daily and remade at least once every 4 hours or more frequently when chlorine sanitizer has become visibly dirty. Chlorine must be monitored to be at levels between 50-100 ppm. Operator knows how to use chlorine test strips.
- [1] Walls; ceilings: attached equipment constructed; good repair; clean surfaces; dustless cleaning methods
Observed black mold growth on masonry wall in dry storage room where cake decorating supplies are stored. Wall in need of repair. Repair following area(s) to maintain a smooth; durable; and easily cleanable surface.Discussed with operator to remove all visible mold and resurface wall to be smooth and easily cleanable. FRP may be used to resurface wall.
- [1] Rooms clean; lockers provided; facilities clean; properly located
Facility shall replace broken handle to employee restroom door. This is a second request.
- [1] Premises free of litter; unnecessary articles; equipment/personal articles properly stored; authorized personnel
Observed employee's jackets stored hanging on shelfs to clean equipment. Store all personal items away from food; food preparation areas; and food contact surfaces; including dishware.Owner stated he would be installing a coat rack/peg hooks for employees personal items in employee restroom. Observed one open drink container in walk in refer. All employee personal food and drinks must be stored separately from food that is used for the operations of the business. Do provide an area or a container labeled "employee food only" for the storage of personal food. All drinks must be covered with a straw provided.Please place a trash receptacle at handsink in kitchen for the disposal of paper towels after handwashing.
- General Comments that relate to this Inspection
This bakery is connected to a deli permit under same owner and falls under the <5000 sq. ft. exemption for having multiple CFPM's (Certified Food Protection Manager Certificates). Carlos Camargo is the CFPM for both permits.Walk in refer recorded at 34 F. All food properly stored. No raw over ready to eat .Croakers Pest Management services facility at the end of each month. Reviewed both August and September's pest control report. All checked OK. Garbage dumpster is shared with strip mall and observed clean. Operator stated that there are no issues with the garbage not being adequately sized for all of the tenents in strip mall.Observed good handwashing. Bakery has done a good job maintaining a clean facility especially around floor and perimeter of bakery floors. Keep up the good work.
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10/15/2013 | Routine Inspection 1st | 93 |
- [2] Food protected during storage; preparation; display; service; transportation
050) Raw product stored incorrectly. Store all raw foods below cooked and ready to eat foods to prevent potential cross contamination.Observed raw shell eggs and uncooked chorizo above ready-to-eat food products; correction on-site.
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
Facility shall replace damaged lids for bulk food storage; all lids shall be smooth and easily cleanable. Use lids on all bulk food storage; some containers observed without lids.
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
Facility shall clean floors under equipment; observed build-up. Use a bleach water solution to clean and sanitize floors.Clean all floor drains and maintain clean; observed build-up.
- [1] Walls; ceilings: attached equipment constructed; good repair; clean surfaces; dustless cleaning methods
Facility shall clean walls with heavy build-up; especially around handsink; prep sink; and under three-compartment sink.Facility shall repair damaged base coving as needed; all surfaces shall be smooth and easily cleanable.
- [1] Lighting provided as required; fixtures shielded
Facility shall replace one of the burned out lights in the restroom; area observed dark.
- General Comments that relate to this Inspection
The following was observed at the time of inspection:Cold-holding checked good; chorizo checked at 37F; cheese at 38F; fruit checked at 39F.Walk-in refrigeration unit checked at approximately 35F.Handsink checked with sanitary towels and soap; reviewed handwashing and three-compartment sanitization procedures.note: please repair damaged door handle for restroom door.
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5/9/2012 | Routine Inspection 1st | 94 |
- [1] Walls; ceilings: attached equipment constructed; good repair; clean surfaces; dustless cleaning methods
Facility shall repair any holes in bakery area and install (cleanable wall material (FRP) in food preparation areas.) Walls observed with heavy food soils/grease. Installing FRP in food preparation areas is essential for improved cleanability. Correction by 06/02/2011
- General Comments that relate to this Inspection
Routine Reinspection:All items corrected exept item noted above (correction must be complete by 06/02/2011)
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5/19/2011 | Routine Reinspection 1st | 99 |
- [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.Food shall be stored in approved food containers after opening; discontinue storing products in metal tin cans.
- [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.Facility shall clean and sanitize all utensils on a regular basis and between each use; some observed with food soils and debris.
- [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 at all times with 50-100ppm chlorine or 200-400ppm quatinary ammonia.
- [2] Toilet rooms: self closing doors; fixtures maintained; clean; hand soap/drying devices provided; proper waste receptacle
Observed restroom without sanitary towels; maintain sanitary towels at all times for effective handwashing. Handwashing is one of the single most critical items in prevent foodborne illness. (correction on-site)
- [1] Walls; ceilings: attached equipment constructed; good repair; clean surfaces; dustless cleaning methods
Facility shall repair any holes in walls in bakery area and install (cleanable wall material (FRP) in food preparation areas.) Walls observed with heavy food soils/grease. Installation of FRP will help with cleanability.Facility shall clean all vents; observed a lot of dust/debris.
- General Comments that relate to this Inspection
The following was observed at the time of inspection:Facility shall perform a complete deep cleaning and maintain facility on a master cleaning schedule.Walk-in refrigeration checked at approximately 37 degrees ambient temperature.Reviewed handwashing procedures and the importance of handwashing with warm water and soap for at least (20) seconds.Reinspection on 5/12/2011
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5/12/2011 | Routine Inspection 1st | 92 |
- General Comments that relate to this Inspection
Notes:On violations from 5/21/2010 corrected.....
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5/28/2010 | Routine Reinspection 1st | 100 |
- [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.050) Food not covered. Except during cooling; all food products must be covered to prevent potential contamination.
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
Facility shall re-caulk at three-compartment sink; observed with some growth.
- [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 a chlorine sanitizer bucket for rags to ensure food contact surfaces cleaned on a regular basis.
- [1] Installed; maintained
Facility shall install a new retention spring at three-compartment sink to prevent possible back siphonage.
- [1] Lighting provided as required; fixtures shielded
Facility shall repair damaged lighting in food prepartion areas; all food preparation areas must have sufficient lighting.
- [1] Premises free of litter; unnecessary articles; equipment/personal articles properly stored; authorized personnel
Facility must cover employee drinks in food preparation area with a lid; observed opened containers of drinks.Facility shall remove articles not in use to improve cleanability.
- General Comments that relate to this Inspection
The following was observed at the time of inspection:Facility must keep a master cleaning schedule to ensure all surfaces; floors; and food contact surfaces are cleaned on a regular basis.Walk-in refrigeration checked at approximately 36 degrees ambient temperature. All products must be covered; stored off the floor; and not stored in metal tin cans. (food grade containers must be used)Reviewed the critical importance of regular hand washing. Handsink and restroom observed stocked with sanitary towels and soap.Reinspection in (7) days......
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5/21/2010 | Routine Inspection 1st | 93 |
- General Comments that relate to this Inspection
All corrections from 06/09/2009 complete.
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6/16/2009 | Routine Reinspection 1st | 100 |
- [2] Food protected during storage; preparation; display; service; transportation
All raw food products such as raw eggs must be stored below ready-to-eat foods to avoid possible cross-contamination.
- [4] Sanitization rinse; clean; temperature concentration; exposure time; equipment; utensils sanitized
Observed dishes washed with one step in three-compartment sink. All dishes must go through a proper three-step sanitization procedure. Reviewed procedures with operator and provided signs in Spanish.
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
Facility shall remove caulking at three-compartment sink with mold like substance and replace.Facility shall replace spring on dishwasher sprayer so there is no back siphonage/backflow possibilities.
- [1] Wiping clothes: clean; use restricted
Facility shall leave sanitizer buckets out with proper concentrations of chlorine to clean food contact surfaces. Reviewed procedures with staff.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
Facility must install a sanitary towel dispenser at handsink instead of leaving towels out. (sanitary towels must stay clean and dry)
- [1] Lighting provided as required; fixtures shielded
Facility shall replace any burned out lights in food preparation areas and ensure lights stay on in food preparation areas during operational hours.
- General Comments that relate to this Inspection
Notes:All violations indicated above must be completed in (7) days. Failure to comply may result in re-inspection fees or enforcement action by the Health Authority.Wallk-in ok at 38 degrees; all food products properly stored. Recommend facility implement date labels.Facility must practice better handwashing; all handwashing to occur the designated handsink with no hand drying on aprons.
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6/9/2009 | Routine Inspection 1st | 89 |
- General Comments that relate to this Inspection
Items pending for correction on the reinspection of 7/18/08 were completed.Tough skin light tubes installed in bakery cases.Dary refrigerator at 34 F.WCDHD's CFPM certificate has been posted
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7/31/2008 | Routine Reinspection 2nd | 100 |
- [1] Lighting provided as required; fixtures shielded
Light shields for light tubes in bakery display case have not been provided
- General Comments that relate to this Inspection
Items noted on the previous inspection of 7/16/08 were corrected except for light shieds for bakery display case.Label stcikers for labeling of products packed on site are on order.Reinspection to occur by 7/24/08 to verify corrections of items above.
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7/18/2008 | Routine Reinspection 1st | 99 |
- [5] Source sound condition; no spoilage
Jello products in plastic cups with no labels found in refrigerator; these products are from unverifiable source; products voluntarily discarded. Must discontinue sale of these items.
- [1] Original container; properly labeled
Custards in plastic ontainers with no labels made in the establishment found in refrigerator. Provide labels for these items.
- [4] Facilities to maintain product temperature
Dairy refrigerator operating at 47 F. Must service this unit to maintain product temperature of 40 F or below.;
- [2] Food protected during storage; preparation; display; service; transportation
One tray of raw meat sausage noted sotred on shelf above cheese boxes in walk-in cooler. Must keep cooked or ready to eat foods stored above raw meat products always.
- [3] CFPM or person in charge present; certificates posted as required
WCDHD's certificate of certified food protection manager not available in establishment. Must keep certificate posted.
- [1] Lighting provided as required; fixtures shielded
Provide shields for light tubes in bakery display case.
- General Comments that relate to this Inspection
Walk-in cooler at 35 F.Hand sinks found stocked and functional.
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7/16/2008 | Routine Inspection 1st | 85 |
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