La Fuente Mexican Restaurant, 790 Baring Blvd, Sparks, NV - inspection findings and violations
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Inspection findings | Inspection date | Type | Score |
|---|
- General Comments that relate to this Inspection
Notes: All violations from previous inspection corrected.-Make up cooler is clean.-Floor behind cook line is clean.-Temperature of cold holding unit is good 40F. Beef 38F.
|
3/13/2015 | Routine Reinspection 1st | 100 |
- [4] Facilities to maintain product temperature
-Observed pork at 53F and sliced tomatoes at 57F. Operator said the product had been in the cold unit for 1/2 hour and the unit had just been turned on. Thermometer in the unit was 50F. Corrected during inspection. Operator moved all product in the cold holding unit to a different unit. Ensure cold holding unit thermometer is at 40F before placing any potentially hazardous food in the unit.
- [1] Non-food contact surfaces of equipment and utensils clean
-Observed food build up in the make up cooler. Ensure make up unit is clean to prevent food contamination.
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
-Observed grease build up behind the cook line. Ensure floors are clean to prevent attraction of pests and vermin.
- General Comments that relate to this Inspection
Notes:-Handsinks clean and stocked.-Restrooms clean and stocked.-Outside trash properly stored.-Cold holding unit at 30F. Guacamole at 36F; Cheese at 37F; Ceviche at 37F.-Hot holding good. Chicken at 148F; Beef at 155F.-Walk in cooler good 40F. Carnitas 42F; Rice at 42F; Beans at 42F.-Test strips available. -High temp dishwasher rinse at 180F.
- General Comments that relate to this Inspection
Notes: No Violations Observed-Handsink clean and stocked.-Sanitizer at 300 ppm Quat.-Good ice and scoop storage.-Alcohol advisory posted.-Reach in cooler at 39F.-Good product storage.
|
3/4/2015 | Routine Inspection 1st | 94 |
- General Comments that relate to this Inspection
Required corrections have been made - thank you.
|
9/4/2014 | Routine Reinspection 1st | 100 |
- [2] Food protected during storage; preparation; display; service; transportation
Observed raw food stored above ready to eat foods. Store raw foods below cooked/ready to eat foods to prevent cross contamination. Corrected on site.Observed several uncovered containers of food inside walk-in cooler. Keep product covered to protect it from cross contamination. Corrected on site.
- [2] Potentially hazardous food properly thawed
Observed shrimp being thawed in standing water. Ensure food is thawed in continuously flowing cold water. Corrected on site.
- [2] Food (ice) contact surfaces: designed; constructed; maintained; installed; located
Cutting board on large prep cooler has deep grooves and is in need of replacement. Replace to ensure smooth cleanable surface. Do not screw cutting board down to prep table.
- General Comments that relate to this Inspection
No violations noted.Notes:Restrooms and handsinks proplery stocked. Discussed importance of handwashing.Discussed employee health. Ensure employees ill with gastrointestinal symptoms (vomiting and/or diarrhea) are excluded for at least 48 hours after symptoms stop.Cooler at 36 fThree compartment sink set up correctly. Quat sanitizer at 200 ppm. Test strips available.Bar clean and well keptAlcohol advisory posted as required
- General Comments that relate to this Inspection
Notes:Restrooms and handsinks properly stocked. Discussed importance of handwashing.Discussed employee health. Ensure employees ill with gastrointestinal symptoms (vomiting and/or diarrhea) are excluded for atleast 48 hours after symptoms stop.Prep cooler at 34 f-shrimp 40 fSmall prep cooler at 40 f-beef at 44 f after lunch rush. Unit adjusted down. Monitor unit to ensure food product maintains 40 f or below at all times.Walk-in cooler at 40 f-beans 41 f-chicken 41 f-beef 40 fHot holding temps good-beans 145 f-shredded beef 153 f-shredded chicken 154 fObserved cooling procedures - goodHigh temp dishwasher ok-wash 155 f-rinse 180 fOther recommendations:Provide deep cleaning of kitchen; especially in hard to reach areas; under equipment; etc.Recaulk front handsink as well as restroom handsinks for easier cleaning.
|
7/28/2014 | Routine Inspection 1st | 94 |
- General Comments that relate to this Inspection
Required corrections have been made. Ok to issue permit to operate.
- General Comments that relate to this Inspection
Required corrections have been made. Ok to issue permit to operate.
|
5/8/2014 | Opening Reinspection 1st | 100 |
- General Comments that relate to this Inspection
Ok to issue permit to operate on the following conditions:1. Replace or clean and reseal shelves under bar counter as shelves are heavily soiled and hard to clean.2. Determine and repair source of water inside bottom of reach in cooler.
- General Comments that relate to this Inspection
Ok to issue permit to operate on the following conditions:1. Remove and recaulk prep sink; bathroom sinks. Also recaulk toilet in mens restroom.2. Seal hole in wall by front handsink.3; Clean/recaulk areas between floor tiles and base coving. Replace base coving as necessary.4. Pressure wash or steam clean metal storage racks5. Repair area inside of walk-in cooler. Lower area of walk-in cooler wall is deteriorating. Install metal flashing to provide smooth easily cleanable surface.6. Replace shelf above wooden cutting boards in back.7. Ensure rinse on high temp dishwasher hits 180 f minimum. Currently hitting 175 f. Utilize three compartment sink in the mean time. 8. Provided general deep cleaning to facility 9. Provide weather stripping to back door to prevent rodent entry.
|
4/8/2014 | Opening Inspection | 100 |
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