- [1] Original container; properly labeled
-Facility did not have shell fish tags for oysters for the past 90 days. Per owner the employees were throwing them away when they were finished with the box.*Ensure shell fish tags are kept for 90 days for trace back purposes.*Corrected during inspection. The owner discussed keeping the tags for 90 days with employees.
- [2] Toilet rooms: self closing doors; fixtures maintained; clean; hand soap/drying devices provided; proper waste receptacle
-Facility did not have soap in the womens restroom. Ensure soap and hand towels are provided at all times to allow proper handwashing.*Corrected during the inspection.
- [2] Toilet rooms: self closing doors; fixtures maintained; clean; hand soap/drying devices provided; proper waste receptacle
-Observed the handsink leaking from the faucet when the water is turned off. Ensure the faucet is not leaking and fixtures are maintained within 14 days; 11/16/15.
- General Comments that relate to this Inspection
Notes: Discussed hand washing policy and employee sick policy. Ensure employees sick with vomiting; diarrhea; jaundice; stay out of work at least 48 hours after symptoms have stopped.-Handsink clean and stocked.-Hot holding temperatures good. Rice 151F; chicken 163F; beans 135F.-Make up unit at cook line at 36F. Tomato 39F; onion 38F; salsa 36F.-Make up unit by door at 38F. Fish 39F; calamari 39F.-Reach in cooler at 40F. Manudo 38F. Food stored properly.-Reach in freezer at -1F. All product frozen and stored properly.-Knives clean and stored proeprly.-Cutting boards clean and smooth.-Observed chemicals stored properly.-Observed proper food storage.-Dishwasher at 100 ppm Chlorine.-Test stripos available.-Utensils clean and stored properly.-PCO is Orkin on a monthly basis. No signs of pests or vermin.In addition to the CFPM listed above the following individual also has a CFPM certificate:Maria Guadalupe VillabosNRFSP - 2114393409/02/20Per owner no individuals have taken a CFPM exam and failed the exam within the past year.
- General Comments that relate to this Inspection
Notes: Discussed hand washing policy and employee sick policy. Ensure employees sick with vomiting; diarrhea; jaundice; stay out of work at least 48 hours after symptoms have stopped.-Handsink clean and stocked.-Restrooms were clean. Soap in womens restroom was addressed on restaurant permit.-Ice machine clean. Observed good scoop storage.-Sanitizer at 200 ppm Chlorine. Test strips available.-Dishes done in restaurant dishwasher. 100 ppm Chlorine.-Customer ice stored properly.-Speed gun clean.-Health advisory posted.-PCO is Orkin on a monthly basis. No signs of pests or vermin.
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11/2/2015 | Routine Inspection 1st | 95 |
- [4] Sanitization rinse; clean; temperature concentration; exposure time; equipment; utensils sanitized
Dishwasher was not dispensing any measureable sanitizer. Chemical sanitizer was changed and unit was measuring 100 ppm Cl – Corrected on site
- General Comments that relate to this Inspection
All violations have been corrected Freezer has been replaced Test strips available with reference sheet. Handsink ok
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11/14/2014 | Routine Reinspection 1st | 96 |
- [2] Accurate thermometers; chemical test kits provided; gauge cock (1/4" IPS Valve)
Facility has test strips; but does not have the colorimetric reference sheet to ensure all sanitizer solutions are at least 50 ppm Cl. Must make reference sheet available to staff.
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
The sliding lids to the reach-in freezer are broken and need to be replaced. New doors must be replaced or whole unit must be replaced.
- [2] Toilet rooms: self closing doors; fixtures maintained; clean; hand soap/drying devices provided; proper waste receptacle
Handsink did not have soap. Keep hand sinks stocked with soap and paper towels at all times to ensure proper hand washing.
- General Comments that relate to this Inspection
Reviewed cooling process for bagged menudo base; items are cooked in bulk; cooled at room temperature in 2 '' restaurant pans; cooled in fridges and are then bagged. Contact said the whole process takes about two hours.Shellfish tags with product and kept for 90 daysDishwasher 50 ppm Cl; recommend testing daily to ensure proper sanitization All fridges <=40FFreezer <=0FKeep the lid on the make-up table closed as much as possible to maintain proper temperatureObserved proper thawing under running water in the prep sinkFacility has another staff member who is Servsafe certified but still needs to register
- General Comments that relate to this Inspection
Handsink clean and stockedIce machine clean/scoop storage goodObserved good handwashing by staffFood storage goodAll fridges <=40FBathrooms clean and stockedSanitizer bucket 200 ppm Cl; recommend maintaining between 50-100 ppm Cl
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11/7/2014 | Routine Inspection 1st | 95 |
- General Comments that relate to this Inspection
Handsink has been installed. The hand towel dispenser and soap dispenser are in the process of being installed. Hot water was available in the sink.
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1/13/2014 | Routine Reinspection 2nd | 100 |
- [4] Number; convenient; accessible; designed; installed
Handsink has not been installed due to plumbing work that is being done on the line. Facility currently has hot water at all sinks and the bathroom. Call when handsink is installed.
- General Comments that relate to this Inspection
All violations from the last inspection have been correctedRice made last night @40FAll areas have been cleanedHandsink clean and stockedDishwasher 100 ppm ClAll holes have been sealedFood storage good
- General Comments that relate to this Inspection
All other violations from the last inspection have been correctedIce machine is clean. Ensure all parts of the ice machine are cleaned including the top plastic plate; the back wall and the air filter on a routine basis to prevent mold growth. Sanitizer bucket 100 ppm ClIce scoop storage goodFridges <=41FFood storage goodSpeed gun holsters clean
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12/6/2013 | Routine Reinspection 1st | 96 |
- [5] Potentially hazardous food meets temperature requirements during storage; preparation; display; service; transportation
Observed Spanish rice in reach-in fridge at 50F; the cook who made the rice said it was made last night around 20:00 which would put the ice over the maximum 6 hours cooling period. Rice was voluntarily discarded.
- [1] In-use food; ice dispensing utensils properly stored
Observed ice scoop on the ice machine. 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 a slude building on the metal contact plate. Need to clean and sanitize to prevent cross contamination.
- [4] Number; convenient; accessible; designed; installed
There is no handsink on the bar line or within 25' of food prep areas. Need to install a handsink to facilitate proper handwashing in bar area by staff. Highly recommend installing handsink next to ice machine as there is already a floor sink.
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
Observed dirt and food debris on the floors; especially under the cold holding units; the cook line and the storage area south of the dishwasher. Need to clean to prevent vermin attraction.
- [1] Walls; ceilings: attached equipment constructed; good repair; clean surfaces; dustless cleaning methods
Observed various holes in the walls throughout the facility. Need to repair; seal so walls are smooth and easily cleanable.
- General Comments that relate to this Inspection
Currently the men's bathroom is under construction and out of order; the building owner is replacing the sewer pipe from the bathrooms in this facility to the sewer connection. Spoke to the contractor who said they have a building permit (A1302259) for the work; construction is occurring outside of business hours. The women's restroom is currently in operation with ample drainage and hot water. Ensure all employees are using this restroom and not the portable toilet outside. Observed ample drainage throughout the facility and all sinks have hot water. Ensure all surfaces are being cleaned and sanitized following any construction to prevent cross contamination.Operational bathroom clean and stockedReviewed proper cooling process with owner who reviewed it with staff in Spanish Handsink clean and stockedAll cold holding units <=41FAll other food storage goodDishwasher 100 ppm ClSanitizer bucket 200 ppm Cl
- General Comments that relate to this Inspection
Sanitizer bucket 200 ppm CLSome dishes are also cleaned in dishwasher in kitchen; 100 ppm ClAll fridges <=41FFood storage good
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11/18/2013 | Routine Inspection 1st | 86 |
- General Comments that relate to this Inspection
All violations corrected at time of reinspection 2nd. Cold holding makeup table with recorded temperature of 38 F. Thermcouple recorded temperature at 39 F. Makeup table lid repaired and in good repair. Doors to reach in freezer are on order and will be replaced by end of month 10/31/12. Call health inspector when lid has been replaced.
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10/15/2012 | Routine Reinspection 2nd | 100 |
- [4] Facilities to maintain product temperature
West side cold holding unit observed with a recorded temperature of 48 F with health inspector thermocouple. Both hanging thermometers inside unit observed with recorded temperature of 50 F. Cold holding unit not maintaining proper temperature. Repair unit to maintain 40 degrees F or below to prevent bacteria growth.Discussed with operator to place either tap water in a cup or piece of fruit such as a lemon; lime or orange into unit to verify cold holding of unit to be at 40 F or lower. A reinspection is required. Do not use this unit until it is inspected by health inspector. No food observed inside unit at time of inspection.
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
Repair south side makeup table lid to cold holding unit. Resurface top of sliding door to reach in freezer to be smooth and easily cleanable. Non food contaact surface not maintained properly. All non food contact surfaces must be maintained properly.
- General Comments that relate to this Inspection
CFPM and owner requested early inspection for West side cold holding unit which was repaired yesterday on 10/10/12. Cold holding unit is not cold holding at 40 F or lower. This is a repeat violation. All other violations have been corrected. A reinspection will be conducted on 10/15/12.
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10/11/2012 | Routine Reinspection 1st | 95 |
- [1] Original container; properly labeled
Observed several squeeze containers and recycled containers not labeled to its food contents. For example; "mango mix container" contained wine. All food that is not easily identifiable must be labeled to its contents to prevent misuse. Label all bottles of oil; lemon juice and any other item that is moved from its original container into another.
- [5] Potentially hazardous food meets temperature requirements during storage; preparation; display; service; transportation
Observed food in West side cold holding makeup table with food temperatures above 40 F. Diced tomatoes and onions at 52 F; cut lettuce in water @ 52 F and pork @ 54 F. Potentially hazardous food found out of temperature. Ensure all cold foods maintain 40 degrees F or less and hot foods maintain 140 degrees F or more to prevent bacteria growth.* 10 pounds of food voluntarily discarded.
- [4] Facilities to maintain product temperature
Observed west side cold holding makeup table with recorded temperature of 52 F. Cold holding unit not maintaining proper temperature. Repair unit to maintain 40 degrees F or below to prevent bacteria growth.DO NOT USE UNIT UNTIL REPARIED AND INSPECTED BY HEALTH AUTHORITY.
- [2] Handling of food; ice; minimized
Observed plastic round bowls used for scoops in several dry ingrediants and spices. Inappropriate scoop used for food service. Use an approved; food grade scoop with a handle to minimize hand contact with food product.
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
Observed surface on top of reach in deep freezer with heavy rust and chipped paint. Do scrape off all loose paint and resurface top of cold holding unit to prevent physical contamination into food stored inside unit. Surface shall be resurfaced so it is smooth and easily cleanable. Non food contaact surface not maintained properly. All non food contact surfaces must be maintained properly.Observed lid to South side cold holding makeup table with inside part of lid in poor repair and held up with masking tape. Repair lid to be in good repair.
- [5] Necessary toxic items properly stored; labeled; used
Observed 7 spray bottles stored next to clean equipment such as dishes; pitchers and hanging on shelves with clean food service equipment.400) Store all toxic items away from food; food preparation areas; and food contact surfaces; including dishware.* Corrected on site.Discussed with operator to store all chemicals separately from any food service equipment of food surface. Store them in a designated place and have employees retrieve and return them in a designated area to prevent possible cross-contaminaton.
- [1] Premises free of litter; unnecessary articles; equipment/personal articles properly stored; authorized personnel
Observed employee drinks stored on shelf with clean equipment. All employee drinks shall be stored in a covered container with a straw provided. Any eating should be done in a designated area separate from food surface. Store all personal items away from food; food preparation areas; and food contact surfaces; including dishware.
- General Comments that relate to this Inspection
Cold holding temperatures recorded:Diced cucumbers @ 40 F; diced tomatoes @ 42 F at South side cold holding unit. Reach in unit recorded at 34 F; reach in freezer at 0 F. Do acquire a thermometer for reach in deep freezer; all food observed frozen.Hot holding temperatures recorded:Refried beans @ 154 F; Spanish rice @ 158 F and beef @ 151 F. Handsinks properly stocked with liquid soap and sanitary disposable towels.Chlorine dishwasher recorded at 100 ppm. A reinspection is required.
- General Comments that relate to this Inspection
All cold holding units checked OK and recorded < 40 F.Proper ice scoop storage.All barware is taken to kitchen dishwasher. Bar is using 3 compartment sink for a handwashing sink. Bar does not have a designated handwashing sink. Please wash; rinse and sanitize any of the three basins that is used in handwashing prior to using it for washing any produce such as lemons and limes.
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10/10/2012 | Routine Inspection 1st | 81 |
- [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.Observed cold holding makeup table with thermometer temperature of 50 F. Temped foods between 43-50 F. All food moved to reach in reefer. Do not use makeup table until unit is repaired and a reinspection is conducted. Do not store food in unit until health inspector approves unit for cold holding at 40 F or lower.
- [3] CFPM or person in charge present; certificates posted as required
Jacquelin Aleman will be taking a Washoe County approved food protection course by 08/11/11.This restaurant is a risk category 4 restaurant and required at least one food protection manager to be on site at all times. No food protection manager present at time of reinspection.
- General Comments that relate to this Inspection
Do not use cold holding unit until reinspection.A reinspection is required and a reinspection fee will be charged. Do call health inspector if unit is repaired before 07/16/11 at 328-2682.Vendor called on site during reinspection.
- General Comments that relate to this Inspection
All violations corrected at time of reinspection - thank you.Notes:Owners are scheduled to replace older style cold plate ice bin with an NSF National Sanitation Foundation approved ice bin. Observed a plastic tub used for cold holding ice for beverages in bar. Continue to use plastic tub unitl unit is replaced. This is to be done by 01/01/12.Do install a separate stand alone handsink in bar area during remodel. Bar currently used dishwasher to wash all barware and bar equipment and uses 3 compartment sink for handwashing and dumping. A separate handsink shall be installed for handwashing only. This is to be installed by 01/01/12. Do call health inspector with any questions or concerns. Reviewed with operator to keep handsink at one well of 3 compartment sink stocked with liquid soap and sanitary disposable towels at all times.
- General Comments that relate to this Inspection
During re-inspection upon owner's request; owner present and hold a Washoe County Food Protection Manger Certificate. Reviewed with owner to have at least 91) CFPM on site at all times during food handling operations.Observed makeup unit with recorded temperature of 42 F. Food temped between 42044 F.Discussed with operator to lower thermostat to be at levels between 36-38 F so food cold holds at 40 F or lower.All violations corrected at time of re-inspection 2nd. Do monitor cold holding on a regular basis by probing and taking temperatures of food with stem thermometer. Foods shall be cold holding at 40 F or lower.Reviewed with operator's how to calibrate a bi-metallic stem thermometer. Do use ice/water bath and calibrate to 32 F; adjust nut under thermometer. Do this daily.
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7/15/2011 | Routine Reinspection 1st | 93 |
- [5] Potentially hazardous food meets temperature requirements during storage; preparation; display; service; transportation
Observed whole raw fish with food temperatures between 54- 63 F.Approx. 10 pounds of raw whole fish voluntarily discarded.030) Potentially hazardous food found out of temperature. Ensure all cold foods maintain 40 degrees F or less and hot foods maintain 140 degrees F or more to prevent bacteria growth.
- [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.Cold holding/makeup table recorded with 60 -70 thermometer temp. All tortillas moved to reach in cold holding unit. Do not use unit until repaired and a reinspection is conducted. Observed freezer with foods thawing. Operator moved partially thawed foods to reach in freezer in bar area.
- [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 boxes of canned tomatoes stored in boxes on floor of back room.
- [2] Food protected during storage; preparation; display; service; transportation
Observed ice bin in bar to be older style cold plate. This type of ice colding bin is prohibited to be used for holding ice for consumption. Instructed person in charge to store ice in a food grade container and than placed on top of cold plate ice bin. Bar shall store all ice this way in this cold plate ice bin.
- [1] Thermometers provided and conspicuous
Observed missing thermometer at reach in (white) freezer in bar area. All food observed frozen. Do provide cold monitoring thermometers. Do not use bimetallic (food probing) thermometers for monitoring cold holding in cold holding units.080) 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.
- [1] In-use food; ice dispensing utensils properly stored
090) Store ice/food scoops within separate clean container or in product with handle up to minimize hand contact with product.Observed ice scoop improperly stored in ice bin. * Corrected on site.
- [3] CFPM or person in charge present; certificates posted as required
This health permit is a risk category 4 restaurant. A food protection manager must be present during food preparation and food handling activities. At time of inspection; no certificate was posted and no food protection manager was on site. Contacted owner Sylvia Martinez. She will have a second Food Protection Manager certified for restaurant. This is to be done by 08/11/11.
- [2] Accurate thermometers; chemical test kits provided; gauge cock (1/4" IPS Valve)
Provide cold holding thermometers in reach in makeup table across from cookline. Do not use bimetallic probe thermometers. Provide chlorine test strips for chlorine/bleach dishwasher. Recorded sanitizer at 50 ppm. 200) Inaccurate thermometeres/no chemical test kits available. Must provide accurate thermometers/chemical test kits.
- [2] Accurate thermometers; chemical test kits provided; gauge cock (1/4" IPS Valve)
Observed no chlorine test strips for chlorine/bleach sanitizer buckets and dishwasher. Recorded sanitizer above 100 ppm chlorine at bar sanitizer bucket. Do lower concentration to be at levels between 50-100 ppm. Test sanitizer daily with test strips for proper makeup.200) Inaccurate thermometeres/no chemical test kits available. Must provide accurate thermometers/chemical test kits.
- [2] Toilet rooms: self closing doors; fixtures maintained; clean; hand soap/drying devices provided; proper waste receptacle
Observed no paper towels in women's bathroom. * Corrected on site. 310) Keep hand sinks stocked with soap and paper towels at all times to ensure proper hand washing.
- General Comments that relate to this Inspection
Hot holding temps. recorded:refried beans @ 144 F; rice @ 144 F; shredded beef @ 149 F; and shredded chicken @ 172 F.Reviewed with person in charge proper cold holding temperatures to be at 40 F or lower. Proper raw foods stored below ready to eat foods. Observed proper cooling an ice water bath. A reinspection is required.
- General Comments that relate to this Inspection
No chemicals stored next to food.Reviewed with operator to observe use by dates. Observed half and half dated May 23; 2011 and milk dated July 09. 2011. Do practice first in first out method of rotation.Please replace all non working bulbs in reach in bar coolers. Do replace alcohol warning in women's bathroom. Sign is not readable and should be framed to be impervious to water if hung next to handsink.Do chain all carbon dioxide tanks to wall or shelf in bar area to prevent falling of tanks.
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7/12/2011 | Routine Inspection 1st | 76 |
- General Comments that relate to this Inspection
All violations corrected at time of reinspection.This food establishment is a risk category 4 restaurant. 2nd CFPM for restaurant located in Sparks is Silvia Martinez. First; is Jorge Martinez. 3rd CFPM is Carlos Martinez. All three CFPM's also serve restaurant in Incline Village. Lupita Martinez is currently taking ServSafe course to meet the requirements for both risk category 4 restaurants. All CPFM's are full time employee's/ Cold holding makeup table recorded @ 32 F. Cheese temped at 34 F. OK to use unit again.
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9/22/2010 | Routine Reinspection 1st | 100 |
- [4] Facilities to maintain product temperature
Recorded temperature of foods in makeup table between 44-50 F. Fish and sliced tomatoes moved to reach in reefer. Do not store any potentially hazardous foods until unit is operating and cold holding at 40 F or lower. Cold holding unit not maintaining proper temperature. Repair unit to maintain 40 degrees F or below to prevent bacteria growth.
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
Replace worn and broken gasket at makeup table. Clean all door handles to reach in cold holding units of all food debris buildup. Non food contaact surface not maintained properly. All non food contact surfaces must be maintained properly.
- General Comments that relate to this Inspection
Hot holding temps. recorded:Refried beans @ 162 F; rice @ 183 F; shredded chicken @ 186 F; birria beef @ 174 F and mole sauce @ 165 F.Reach in freezers recorded below < 0 F.Bleach sanitizer bucket @ 400 ppm. Do lower bleach sanitizer to be between levels of 50-100 bleach. Handsinks properly stocked.No bare hand contact to food.
- General Comments that relate to this Inspection
No violations observed at time of inspection.Speed gun holders and speed guns observed clean.Chemicals properly stored and labeled.Bar has no designated handsink.Bar has a 3 compartment sink. Do post a handwashing sign and designate one well to handwashing. All barware and utensils are being washed and sanitized in dishwasher in restaurant. Chlorine sanitizer recorded @ 200 ppm.
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9/20/2010 | Routine Inspection 1st | 95 |
- [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.Clean speed gun and speed gun holder on a daily basis.
- [5] Necessary toxic items properly stored; labeled; used
400) Label all containers of toxic chemicals with name of contents.* Corrected on site.
- General Comments that relate to this Inspection
Notes:All cold holding temps. checked OK. Reach in between 38-40 F; reach in freezer 2 F; octopus @ 38 F; raw beef @ 40 F.Hot holding temps. recorded:refried beans @ 172 F; rice @ 160 F and chicken @ 172 F.Dishwasher @ 100 ppm.Reviewed with operator cooling process of foods leftover. Cool foods to 70 F w/in first 2 hours. Do not store potentially hazardous foods out of temp. for longer than 4 hours. Reviewed with operator to post sign at handsink for handwashing only and reviewed employee sick policy.
- General Comments that relate to this Inspection
Notes:Icescoop properly stored. Bar is clean and organized. All cold holding recorded < 40 F. All dairy dates current.
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9/3/2009 | Routine Inspection 1st | 93 |
- General Comments that relate to this Inspection
The following was observed during the inspection:Reach in coolers @ 38 f; Chicken 38 f; Tomatoes 38 f; Beef 38 f; Beans 38 f; Cheese 38 f; Shrimp 38 f; Squid 38 f.Freezer 0 f; All food frozen.Hot Holding: Rice 148 f; Beans 148 f.Handsink stocked w/ soap and p-towels.Dishwasher @ 300ppm.Bathrooms clean and stocked.Dumpster area clean.Items discussed w/ Jorge:Handwash policy; sick employee policy; and temperature logs.
- General Comments that relate to this Inspection
The following was observed during the inspection:Ice bins clean and scoops stored properly.Ice machine clean and scoop stored properly.Handsink stocked.Reach in cooolers @ 38 f; All dates current on drink products.Counters and floors clean.
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11/24/2008 | Routine Inspection 1st | 100 |
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