Los Compadres, 1250 Disc Dr, Sparks, NV - inspection findings and violations

Business Info

Name: LOS COMPADRES
Address: 1250 Disc Dr, Sparks, NV
Total inspections: 6
Last inspection: 5/7/2015

Score
100

Restaurant representatives - add corrected or new information about Los Compadres, 1250 Disc Dr, Sparks, NV »

Inspection findings	Inspection date	Type	Score
General Comments that relate to this Inspection Notes: All violations have been corrected. Cold holding units are working properly. Per operator; there was ice build up in the units and they had to let them thaw.-Cold holding unit 1; temperature at 38F. Cheese at 42F; Beef at 42F.-Cold holding unit 2; temperature at 30F. Tomato at 42F; Cheese at 41F; Beef at 40F; Shrimp at 38F; Chicken at 38F.-Cold holding unit 3; temperature at 40F. Onion at 42F; Salsa at 40F.	5/7/2015	Routine Reinspection 1st	100
[5] Potentially hazardous food meets temperature requirements during storage; preparation; display; service; transportation -Observed food products in the cold holding units out of temperature. Ensure cold holding units are fixed or turned down within 48 hours; 05/07/15; to prevent product contamination.Cold Holding unit one at 36F. On top; cheese at 48F; Onion at 46F; Shredded beef at 52F. Shredded beef discarded. Beef tacos (top layer at 60F; bottom layer at 43F. Top layer discarded.) On bottom Chili relleno at 39F; Rice at 40F.Cold holding unit two at 46F. On top; cheese at 48F; tomato at 48F; onion at 48F. On bottom; chicken at 48F; shrimp at 52F. Product voluntarily discarded and unit turned down. Thermometer at 40F at the end of inspection. Shrimp at 33F; Chicken at 44F.Cold holding unit three at 46F. On top; sliced tomato at 56F; cucumber at 53F; salsa at 47. On bottom tomato at 41F. Unit was turned down. Thermometer at 39F at the end of inspection. General Comments that relate to this Inspection Notes:-Discussed hand washing policy and employee sick policy. Ensure employees sick with gastrointestinal symptoms ie. vomiting; diarrhea; jaundice; stay out of work at least 48 hours after symptoms have stopped.-Observed good hand washing.-Hand sinks clean and properly stocked.-Hot holding temperatures good. Ground beef at 164F; Rice at 150F; Shredded chicken at 158F.-Cooked chicken wings at 191F.-Salad dressing cooler at 32F. Salsa at 38F; half and half at 40F.-Walk in cooler at 38F. Observed product cooked and cooled this morning in shallow metal pans. Guacamole 38F; chicken verde 37F; shredded chicken 37F; beans 39F; rice 39F. All products were stored correctly. Walk in was clean and organized.-Walk in freezer at 2F. Clean and organized. All product frozen.-Sanitizer buckets at 200 ppm Chlorine. Recommend between 50-100 ppm Chlorine.-Dishwasher at 100 ppm Chlorine.-Ice machines clean. Scoops stored properly.-Cutting boards clean and smooth.-Food and non food contact surfaces clean.-Observed good chemical storage.-Test strips on site.-Restrooms clean and stocked.	5/5/2015	Routine Inspection 1st	95
General Comments that relate to this Inspection Cooler has been repaired and is holding at 38 f. Product checked at 40 f. Continue to monitor this cooler.	4/28/2014	Routine Reinspection 1st	100
[4] Facilities to maintain product temperature Observed reach in prep cooler holding at 51 f. Ceviche at 52 f. Salsa at 52 f. Repair unit to ensure it maintains food at 40 f or below. Potentially hazardous items voluntarily discarded. General Comments that relate to this Inspection Notes:Handsinks and restrooms properly stocked; Discussed importance of handwashing. Handwashing observed - good.Discussed employee health. Ensure employees ill with gastrointestinal illness (vomiting and/or diarrhea) are excluded for at least 48 hours after symptoms stop.All other coolers holding at 40 f or below-chicken 41 f-pork 36 f-rice 36 f-beans 37 f-beef 35 fHot holding temps good-rice 166 f-beans 158 f-shredded beef 171 fObserved cooling procedures - good. Ensure food cools from 140 f to 40 f within 4 hours OR from 140 f to 70 f within 2 hours and 70 f to 40 f within an additional 4 hours.Observed good food storage.Sanitizer bucket at 100 ppm chlorineDishwasher at 100 ppm chlorineTest strips available. Ensure staff is checking sanitizer concentration throughout the day.Quat sanitizer in three comp. sink at 200 ppm. Obtain quaternary ammonia test strips.Facility overall clean and well kept	4/24/2014	Routine Inspection 1st	96
General Comments that relate to this Inspection Required corrections have been made.	1/16/2014	Opening Reinspection 1st	100
General Comments that relate to this Inspection Facility to be assigned a Risk Category 4. Ok to issue permit to operate on the following conditions.1. Provide soap and paper towels at all handsinks2. Replace base coving tiles in walk in cooler3. Recaulk the following areas: handsink across from cook line; dish scullery area; toilets and handsinks in all restrooms.4. Trim drain lines on three compartment sink and dishwasher5. Obtain test strips6. Provide a light shield for back grill hood7. Install a mop sink	10/17/2013	Opening Inspection	100

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