- General Comments that relate to this Inspection
No violations noted.Notes:Restrooms and handsinks properly stocked.Discussed importance of handwashing;Discussed no bare hand contact with ready to eat foodsDiscussed employee health. Ensure employees ill with vomiting and/or diarrhea; or sore throat with fever are excluded for at least 48 hours after symptoms stop.All coolers at 40 f or belowBaked good properly dispensedSanitizer in three compartment sink at 100 ppm chlorineTest strips availableObserved good food storageNo other CFPM's. No employees have failed class in last year.
- General Comments that relate to this Inspection
No violations noted.Notes:Restrooms and handsinks properly stocked.Discussed importance of handwashing;Discussed no bare hand contact with ready to eat foodsDiscussed employee health. Ensure employees ill with vomiting and/or diarrhea; or sore throat with fever are excluded for at least 48 hours after symptoms stop.All cooler at 40 f or below-tamales 41 f; ham 43 f (during busy time)Hot holding temps good-tongue 165 f; beans 149 f; rice 153 fDiscussed cooling procedures - goodSanitizer buckets at 100 ppm chlorineSanitizer in three compartment sink at 100 ppm chlorineTest strips availableObserved good food storage**Discontinue canning of salsa until further direction from the Health District.No other CFPM's. No employees have failed class in last year.
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11/17/2015 | Routine Inspection 1st | 100 |
- [5] Potentially hazardous food meets temperature requirements during storage; preparation; display; service; transportation
Pork filing in a 5 gallon plastic container in the front reach-in was 47F and contact said it was made yesterday. Product was voluntarily discarded. Product was being stored in a fridge that is only rated for holding beverages not for cooling product. Do not use this unit for cooling product. Going to provide facility with cooling logs and they must be used until further notice to control cooling in facility.Other meat filling and corn mixture for tortillas was at 47F; contact said these items were made yesterday. Voluntarily discarded. All PHF must be kept at <=40F. All fillings should be made from chilled items or cooled properly after completion to maintain a proper temperature.Carnita meat in the steam table was 105F; need to reheat all leftovers to 165F prior to putting in the steam table for hot holding. Corrected on site. Steam tables are NOT to be used for reheating or cooking; only hot holding.
- [4] Facilities to maintain product temperature
Reach-in fridge with produce; Redfield unit; was at 48F. All tomatoes and PHF in this unit need to be discarded due to temperature abuse - corrected on site. Need to repair or replace unit so it can hold <=40F. Unit cannot be used until repaired.
- [2] Food protected during storage; preparation; display; service; transportation
Observed containers in the cold holding units and on the shelved without lids. Food not covered. Except during cooling; all food products must be covered to prevent potential contamination.
- [2] Food protected during storage; preparation; display; service; transportation
Food product in cold holding units and dry storage throughout the facility without lids. Food not covered. Except during cooling; all food products must be covered to prevent potential contamination.
- [2] Potentially hazardous food properly thawed
Observed five to six large blocks of frozen tripe in the prep sink with only water running on one block. Need to have running water on all thawing meats. Contact put a plastic bucket in the sink; only put a few blocks of trips inside; and ran water over meat to thaw - corrected on site.
- [3] CFPM or person in charge present; certificates posted as required
There is a complete lack of managerial oversight at this facility. Need to establish better cleaning/sanitizing procedures and schedule; cooling procedures and reheating procedures. Facility is required to maintain cold holding unit logs and cooling logs until further notice. Manager needs to develop a training program for staff as they could not verbalize proper reheating temperatures prior to putting in steam table for hot holding.
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
- [1] Non-food contact surfaces of equipment and utensils clean
Observed food debris on the following areas that need to be deep cleaned and sanitized: inside all cold holding units; all baking racks and the shelved under the baking table.
- [1] Non-food contact surfaces of equipment and utensils clean
Need to defrost front freezer and deep clean/sanitize; observed meat juices and food debris frozen in the ice in the unit.
- [1] Wiping clothes: clean; use restricted
Observed moist wiping cloths on the make up table. Moist wiping cloths must be kept in sanitizing solution between uses to prevent bacteria growth - corrected on site.
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
Need to deep clean all floors; especially under tables and cold holding units. Clean thoroughly to prevent vermin attraction and maintain sanitary conditions. Install coving on floor under the the bags of dry ingredients.
- General Comments that relate to this Inspection
Staff could verbalize how to proerly make sanitizer solution in 3 compartment sinksanitizer bucket 200 ppm ClHandsink stockedBathroom clean and stockedAll fridges in bakery area were <=40FFreezer <=0F
- General Comments that relate to this Inspection
All 5 point violations were corrected on site. 4 point violations: 48 hours from this inspection; 11-20-14All other violations": 7 days from today; 11/25/14
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11/18/2014 | Routine Inspection 1st | 78 |
- [2] Handling of food; ice; minimized
Observed bowl used as a scoop for bulk rice. Inappropriate scoop used for food service. Use an approved; food grade scoop with a handle to minimize hand contact with food product.
- [1] Thermometers provided and conspicuous
Observed missing thermometers in the following cold holding units: 1) La Michoacana ice cream bunker. * All icecream bars observed frozen. 2) 2 door reach in cake refer; cake temped at 43 F; discussed with operator to lower temperature so food is cold holding at 40 F or lower. 3) deep freezer where raw meats are stored 4) 2 door stainless steel reach in refer; menudo temped at 39.4 F. and 5) 1 door makeup table; sourcream temped at 40.9 F. 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. Reviewed with operator to check cold holding units at least once daily to ensure equipment is working properly and cold holding at 40 F or lower. Do temp food temperatures.
- [1] In-use food; ice dispensing utensils properly stored
Observed scoop in sugar improperly stored with handle in sugar. Store ice/food scoops within separate clean container or in product with handle up to minimize hand contact with product. * Corrected on site.
- [2] Food (ice) contact surfaces: designed; constructed; maintained; installed; located
Observed visible debris buildup on ice machine. Reviewed with operator to clean and sanitize ice machine at least once every 3 months. Ice should be removed and unit cleaned and sanitized and than flushed with clear water before remaking ice. Do maintain a clean ice machine both inside and out on a regular basis.
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
Observed baking shelves with visible food debris buildup. Non food contact surface not maintained properly. All non food contact surfaces must be maintained properly.
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
Observed floors around perimeter of bakery with food debris buildup. Discussed with operator to clean these hard to reach areas on a regular basis. Consider vacuuming under these hard to reach storage areas where bulk flour; sugar; etc are stores. Floors dirty. Clean thoroughly to prevent vermin attraction and maintain sanitary conditions.
- General Comments that relate to this Inspection
No baking observed at time of inspection.Cold holding units checked OK and recorded under 40 F.This bakery and deli fall under the 1 CFPM rule per Washoe County Food Protection Manager requirement.Dry bulk food containers properly labeled.Observed good handwashing.
- General Comments that relate to this Inspection
Hot holding temperatures recorded:Beef @ 166 F; pork between 157- 170 F.Observed proper cooling of tripe at prep sink with frozen tripe under running water.Observed carnitas cooling in shallow pans with the use of ice.Handsinks properly stocked and functional.Chlorine sanitizer recorded at 100 ppm.Food stored properly and no chemiclas stored next to food. Discussed with operator to cover foods when not in use.Check out inspection scores at WashoeEats.com
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4/9/2013 | Routine Inspection 1st | 92 |
- General Comments that relate to this Inspection
Routine Reinspection:All violations from 04/30/2012; corrected.
- General Comments that relate to this Inspection
Routine Reinspection:All violations from 04/30/2012; corrected.
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5/7/2012 | Routine Reinspection 1st | 100 |
- [1] In-use food; ice dispensing utensils properly stored
Facility shall store all utensils in a clean dry location; on the stove (heated water) at 140F and above; or in ice to prevent cross-contamination. Observed in-use food utensils in standing water.
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
Facility shall replace damaged gaskets as needed; some were observed torn/damaged.
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
Observed sanitary towels at front handsink; however; facility shall install a sanitary towel dispenser. (sanitary towels shall be kept clean and dry)
- [1] Non-food contact surfaces of equipment and utensils clean
Facility shall clean refrigeration handles; refrigeration units; outside of equipment; shelves; gaskets; top of ice-machine etc. Maintain all surfaces clean and free of build-up to prevent cross-contamination.
- [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 and maintain solution with 50-100ppm chlorine or 200-400ppm quatinary ammonia.
- [4] Number; convenient; accessible; designed; installed
Facility shall repair back handsink; unit turned off with broken faucet. All handsinks must be available and functional for effective handwashing. Use front handsink until unit repaired. (reinspection required)
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
Facility shall clean floors under equipment and perimeter areas; observed build-up.
- [1] Lighting provided as required; fixtures shielded
370) Lights not shielded. Provide light shields or use shatterproof bulbs to prevent potential glass contamination of food.Facility shall repair burned out lights and shield all lights in food preparation area.
- General Comments that relate to this Inspection
The following was observed at the time of inspection:Facility must perform a deep cleaning prior to reinspection in (7) days; maintain on a regular cleaning schedule.Reviewed handwashing and employee illness policies.Facility falls within the CFPM guidelines to have one on-site Manager for the Deli and Bakery Health Permit.Refrigeration and freezer units checked within regulation.
- General Comments that relate to this Inspection
The following was observed at the time of inspection:Hot-holding checked good; beef at 176F; pork at 184F; and tongue at 168F.Cold-holding checked good; cilantro; chopped onions; and tomatoes holding at <40F. Reviewed handwashing; three-compartment sanitization and employee illness policies.Refrigeration with dairy product checked at approximately 36 degrees ambient temperature.
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4/30/2012 | Routine Inspection 1st | 89 |
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
Facility shall defrost freezer chest in bakery area and replace the gasket.
- [1] Non-food contact surfaces of equipment and utensils clean
Facility shall clean all refrigeration handles in front food preparation areas.
- [1] Wiping clothes: clean; use restricted
250) Moist wiping cloths must be kept in sanitizing solution between uses to prevent bacteria growth.
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
Facility shall repair floor area under three-compartment sink; replace missing floor tiles and damaged base coving.
- [1] Lighting provided as required; fixtures shielded
370) Lights not shielded. Provide light shields or use shatterproof bulbs to prevent potential glass contamination of food.Facility shall shield all lights in food preparation areas and replace any burned out units.
- [1] Premises free of litter; unnecessary articles; equipment/personal articles properly stored; authorized personnel
Employees shall drink from cups with lids and straws and discontinue drinking from open containers.(Ensure employees eat in disignated areas instead of food preparation areas)
- General Comments that relate to this Inspection
The following was observed at the time of inspection:(One Certified Food Protection Manager is sufficient for both Washoe County Health Permits; Bakery and Deli)Three-compartment sanitization procedures checked good; third compartment checked at 50-100ppm chlorine.Handsink checked with sanitary towels and soap; observed handwashing.Restroom checked with sanitary towels and soap; recommend a new handwashing sign in restroom.Refrigeration (bakery area) checked below 40 degrees ambient temperature.
- General Comments that relate to this Inspection
The following was observed at the time of inspection:(One Certified Food Protection Manager is sufficient for Bakery and Deli)Hot-holding/cooking temperatures checked good; beans cooking at 184 degrees; pork cooking at 186 degrees; beef tongue holding at 157 degrees.Cold-holding checked good; tomatoes at 42 degrees; avacado at 41 degrees; tamales at 43 degrees.All refrigeration units holding within acceptable ranges; two door unit holding at <40 degrees ambient temperature. Reviewed handwashing procedures and employee illness policies.Recommend one additional handsink in front food preparation area.
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4/25/2011 | Routine Inspection 1st | 94 |
- General Comments that relate to this Inspection
All violations noted on the previous inspection (dated 3-24-2010) have been corrected.
- General Comments that relate to this Inspection
All violations listed on the previous inspection (dated 3-24-2010) have been corrected.
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4/13/2010 | Routine Reinspection 1st | 100 |
- [1] Original container; properly labeled
Several bulk containers of white powder were unlabeled (salt; sugar; flour). Label all white powders and other foods not easily identified by sight and not in its original labeled container to prevent misuse. (Corrected on-site).Spray bottle of water unlabeled. (Corrected on-site).
- [1] Original container; properly labeled
- [2] Food protected during storage; preparation; display; service; transportation
Operator storing bags (2) of flour on the floor - All food products must be stored a minimum of 6" off the floor to prevent contamination and for ease of cleaning. (Corrected on-site).
- [2] Food protected during storage; preparation; display; service; transportation
- [2] Handling of food; ice; minimized
Operator using a small pan as a scoop in the salt - Use food grade scoops with handles only so that you minimize hand contact with the food. (Corrected on-site).
- [2] Handling of food; ice; minimized
- [2] Accurate thermometers; chemical test kits provided; gauge cock (1/4" IPS Valve)
No chemical test strips available for testing sanitizer makeup water - obtain and have available (makeup sanitizer water 50-100ppm).
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
There is a heavy accumulation of ice on the inside of the homestyle chest freezer due to a bad seal with the lid (damaged gasket and underside of lid exposing some insulation at the front). Repair or replace the unit.
- [1] Lighting provided as required; fixtures shielded
Light levels appeared to be very low at the time of inspection. Several of the overhead light bulbs in the kitchen have been removed. There are also a couple of bulbs which are unshielded. Install 3 new working bulbs (over oven area; 3-comp. sink area and dry storage area). Ensure that all bulbs are covered or shielded.
- General Comments that relate to this Inspection
NOTES:1) Beef carnitas meat on the steam table tested 113F. Product was prepared at approximately 7AM. Operator reheated in microwave to 165F prior to hot holding at 140F. Please be advised that initial cook temperatures are 155F for pork; 150F for beef and 165F for chicken. All reheated leftover products must reach 165F regardless of meat type. Hot hold at 140F or higher after cooking.2) Salad/ingredient make table reach-in cooler at 50F ambient. Advised operator to adjust to <40F to hold product at 40F or less.3) A copy of the alcohol advisery warning for pregnant women to operator. Post4) All other product temperatures were within regulation (beef tongue 132F-143F steam table; pork 138F - steam table). Advised operator to keep stem thermometer calibrated and take product temperatures routinely to ensure proper cooking and holding temperatures.
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3/24/2010 | Routine Inspection 1st | 91 |
- General Comments that relate to this Inspection
Previous violations corrected. Reachin at 39 F. ambient temperature. Internal temp on beans; salsa at 41 F. Manager adjusted temperature setting to reduce temperature.Cutting knives for sandwiches stored in bucket with bleach and water at 100 ppm. chlorine.
- SECTION XVII: ABATEMENT DATE
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2/5/2009 | Routine Reinspection 1st | 100 |
- [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.Coked protein foods are kept in reachin up to a week. Therefore it is important that unit maintain temperature at 40 F. or below at all times. Adjust setting downward and service unit if necessary.
- [2] Food contact surfaces of equipment and utensils clean; free of abrasives; detergents
Knife used for cutting tomatoes; avocado; etc. for sandwiches on cold table stored in container of water. Add sanitizer to water or use wiping rag or sanitizer spray to keep knife sanitized between uses.
- General Comments that relate to this Inspection
No violations noted. Reachin at 41 F.Only one CFPM required for this permit and for F080187 due to small facility run by family members. Bakery and deli are side-by-side in same room.
- General Comments that relate to this Inspection
Discussed the following with manager: proper cooling procedures for beans; rice; and carnitas;tamale preparation (masa and cooked meat cooled before rolling the tamales); thawing meats in prep sink; washing menudo in 3 compartment sink; washing and sanitizing 3 compartment sink after washing menudo; washing lettuce using a large pot and collandar in prep sink; etc. CFPM demonstrated a good understanding of potential for cross-contamination and how to prevent it.Cold table: internal temp. of tomatoes - 39 F.; ham - 42 F.Steam table: internal temp. of carnitas - 166 F.Rice and refried beans are heated to order.Facility shares space with permit #f080186 which is a bakery. There is need for only one CFPM for both permits as the space is small and the staff are primarily family members.
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2/3/2009 | Routine Inspection 1st | 94 |
- General Comments that relate to this Inspection
The items noted on the previous inspection conducted on 8/20/08 have been corrected.Cooked pork meat checked beteen 30 F and 70 F; cooling for two hours; continue monitoring of pork meat in refrigerator until it reaches 40 F to verify cooling occurs within required time limits.
- General Comments that relate to this Inspection
The item noted on the previous inspection conducted on 8/20/07 has been corrected.
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8/27/2008 | Routine Reinspection 1st | 100 |
- [2] Food protected during storage; preparation; display; service; transportation
Raw chicken and beef in bags and pans found stored over cooked and ready to eat foods in refrigerator; Must keep all raw meat products stored below cooked or ready to eat food always; corrected.Trash bags noted being used to store bakery products in. Discontinue use of trash bags; must use food grade plastic bags instead.
- [1] Non-food contact surfaces of equipment and utensils clean
Clean bakery regrigerator's doors and handles frequently to keep free of flour smudges.Launder cloths and gloves for handling of hot pans frequently to keep them clean.
- [2] Toilet rooms: self closing doors; fixtures maintained; clean; hand soap/drying devices provided; proper waste receptacle
Hand soap bottle found nearly empty at back area hand sink and no paper towels available; soap bottle replaced and paper towles provided at this time. Ensure to keep hand sinks stocked with these items at all times.
- General Comments that relate to this Inspection
Ensure to wash rinse and sanitize baker table as well as cutting board and knife after cutting of raw meat before these are used again to prevent cross contamination.
- General Comments that relate to this Inspection
Temperatures meaured in steam table: beef tongue 162 F; beans 160 F; beef 151 F.Refrigeration units were all below 40 F.Cooked chunks of pork meat being cooled on tabe for less than one hour per operator; product temperature measured at 90 F. monitor temperatures each hour throughout cooling to ensure cooling of food takes place with required time limits. foods must be cooled from 140 F to 40 F within 6 hours and from 140 F to 70 F within first 2 hours; otherwise; foods must be cooled from 140 F to 40 F within 4 hours. Cooling in single layers; spreading out chunks of meat and employing ice packs and keeping product uncovered in refrigerator are necessary for cooling within required time limits.
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8/20/2008 | Routine Inspection 1st | 95 |
- General Comments that relate to this Inspection
Ok to issue permit to operate.All refrigerated equipment was below 40 F.Risk category 2 assigned. Must have at least one Certified Food Protection Manager on staff full time by July 23; 2008.
- General Comments that relate to this Inspection
Ok to issue permit to operateAll refrigerated equipmet was below 40 F. Food tempoeratures on steam table at 155 F.Restroom door must self close.Risk category 3 assigned. Must have at least one Certified Food Protection Manager on staff full time by July 23; 2008
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5/23/2008 | Opening Inspection | 100 |
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