General Comments that relate to this Inspection Notes: No violations observed during the inspection. Facility was clean and organized.-Discussed hand washing and sick policy. Ensure people who are sick with vomiting; diarrhea; jaundice stay out of work at least 48 hours after symptoms have stopped.-Observed good glove use.-Hand sink clean and stocked.-Restroom clean and stocked.-3 compartment sink not in use; but set up good. Facility uses bleach.-Test strips available.-Sanitizer bucket at 200 ppm Chlorine.-Prep surfaces clean.-Utensils clean and organized.-Right reach in cooler at 32F. Whole vegetables and eggs. Good storage.-Left reach in cooler at 40F. Pork for pork buns at 43F. Filling for chicken empinadas at 75F at 12:45. Per operator filling was made 1 hour ago. Discussed proper cooling procedures 120F to 70F within 2 hours and from 70F to 40F within the next 4 hours. The total cooling time from 120F to 40F must be within 6 hours. Recommended the operator stir the empanada filling frequently and take temperatures. The filling was in a small batch. Temperature at 1:15 was 54F.-Reach in freezers good. Product frozen.-Facility did not have items hot holding during the inspection. Per operator they usualy only do hot hold items on weekends.-Observed good food storage.-Observed good chemical storage.-Mop area clean and organized.-No signs of pests or vermin.
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