- General Comments that relate to this Inspection
NOTES:RE-INSPECTION FROM ROUTINE INSPECTION FROM 6/30/15ALL PREVIOUS VIOLATIONS HAVE BEEN CORRECTED.COOKED CHICKEN AT 38F IN REACHIN UNIT. COOLING BEING DONE WITH USE OF ICE WATER AND STORING IN WALK-IN UNIT. NO LONGER PLACING WARM FOODS IN REACHIN UNIT TO COOL.LEAK HAS BEEN REPAIRED IN REACHIN UNIT.GREASE HAS BEEN CLEANED FROM HOOD.
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7/9/2015 | Routine Reinspection 1st | 100 |
- [5] Potentially hazardous food meets temperature requirements during storage; preparation; display; service; transportation
FOUND PAN OF COOKED TRIPE AND PAN OF COOKED BEEF IN REACH-IN UNIT AT 58F AND 47F. BOTH OF THESE PANS HAD BEEN PLACED IN REACHIN OVER NIGHT TO COOL. WHEN COOLING DOWN POTENTIALLY HAZARDOUS FOODS THEY MUST BE COOLED FROM 135F TO 70F IN 2 HOURS AND THEN FROM 70 TO 41F IN AN ADDITIONAL 4 HOURS. PRODUCT WAS VOLUNTARILY DISCARDED.
- [2] Food protected during storage; preparation; display; service; transportation
HAD PLACED SALTED DUCK EGGS AND QUAIL EGGS IN DISPLAY CASE WITH PRODUCE THAT IS NOT REFRIGERATED ON A CONTINOUS BASIS BECAUSE IT GETS TOO COLD FOR THE PRODUCE SO THEY SHUT IF OFF AT TIMES THROUGHOUT THE DAY. THE EGGS REQUIRE CONTINOUS REFRIGERATION. MUST MOVE EGGS TO A REFRIGERATED CASES TO ENSURE THAT THE EGGS STAY AT A CONSTANT 41F OR BELOW. CORRECTED ON SITE.
- [2] Potentially hazardous food properly thawed
OBSERVED FROZEN FISH THAWING ON SIDE BOARD OF 2 COMPARTMENT SINK. FROZEN POTENTIALLY HAZARDOUS FOOD MUST EITHER BE STORED UNDER REFRIGERATION OR UNDER COLD RUNNING WATER IF THAWING PRIOR TO PLACING IN MEAT DISPLAY CASE. CORRECTED ON SITE.
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
REACHIN UNIT HAS A LEAK IN CONDENSOR LINE AT TOP OF UNIT THAT IS DRIPPING INTO A PAN. MUST HAVE UNIT SERVICES TO REPAIR THE LEAK AND CLEAN ANY STANDING WATER FROM BOTTOM OF REACHIN UNIT. MUST BE CORRECTED IN 2 WEEKS; BY 7/15/15
- [1] Walls; ceilings: attached equipment constructed; good repair; clean surfaces; dustless cleaning methods
MUST ATTACH AND SEAL FRP BOARD TO WALL BY STOVE TO ENSURE ALL GAPS ARE SEALED PROPERLY.MUST CLEAN GREASE BUILD-UP DROPLETS FROM VENTALATION HOOD. GREASE DROPLETS SHOULD BE CLEANED ON A DAILY BASIS TO REDUCE THE RISK OF FIRE HAZARD.VIOLATIONS MUST BE CORRECTED BY 7/8/15
- General Comments that relate to this Inspection
NOTES:ALL OTHER FOOD ITEMS ARE PROPERLY STORED.REFRIGERATION AND FREEZER UNITS ARE PROPERLY WORKING.THERMOMETERS AVAILABLE IN EACH DISPLAY CASE.FACILITY HAS BI-MONTHLY PEST CONTROL TREATMENT.NO EVIDENCE OF PEST ACTIVITY.
- General Comments that relate to this Inspection
NOTES:HANDSINK AVAILABLE AND PROPERLY STOCKED.MEAT/SEAFOOD PROPERLY STORED IN DISPLAY CASES.TEMPERATURE OF DISPLAY CASES ARE AT PROPER TEMPERATURES; PORK AT 38F; FISH 41F.SHELL TAGS KEPT AND MAINTAINED.DISCUSSED NEW FOOD REGULATIONS. GO TO THE FOLLOWING WEB SITE FOR ADDITIONAL INFORMATION ON NEW FOOD REGULATIONS:https://www.washoecounty.us/health/programs-and-services/food-protection-services/food-safety-news.php ADDITIONAL CFPM:MYLENE LERON; M120414; EXP 4/30/17
- General Comments that relate to this Inspection
NOTES:HANDSINK AVAILABLE AND PROPERLY STOCKED.GOOD HOT HOLDING TEMPS; SOUPS 167F; 172F; SAUSAGE 140F; STEAMED RICE 175F.GOOD COLD HOLDING TEMPS; PORK 42F.3-COMP SINK GOOD.DID NOT OBSERVE ANY BARE HAND CONTACT WITH READY TO EAT FOODS.DISCUSSED PROPER COOLING PROCEDURES. RECOMMENDED USING ICE WATER BATHS AND STORING FOOD BEING COOLED IN THE WALK-IN UNIT AND NOT THE REACHIN REFRIGERATOR.DISCUSSED THE MULTIPLY FOOD ITEMS SITTING OUT AT ROOM TEMPERATURE WAITING TO BE COOKED. POTENTIALLY HAZARDOUS FOODS MUST EITHER BE HELD AT 135F OR ABOVE OR 41F OR BELOW. MUST KEEP FOODS IN REFRIGERATION UNITS PRIOR TO COOKING AND NOT AT ROOM TEMPERATURE.DISCUSSED USING TIME AS A CONTROL FOR HOT HOLDING OF COOKED TALAPIA. FACILITY MUST HAVE A SYSTEM THAT THEY CAN DOCUMENT TO PROVE HOW LONG FOOD IS OUT OF TEMPERATURE. FOOD MUST BE DISCARED IF LEFT FOR MORE THAN 4 HOURS.DISCUSSED NEW FOOD REGULATIONS. GO TO THE FOLLOWING WEB SITE FOR MORE INFORMATION ON NEW FOOD REGS:https://www.washoecounty.us/health/programs-and-services/food-protection-services/food-safety-news.php ADDITIONAL CFPM'S:NELIA RAMIREZ; M120526; EXP 7/23/17EVELYN HARTSOOK M120336; EXP 4/30/17
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6/30/2015 | Routine Inspection 1st | 89 |
- General Comments that relate to this Inspection
Notes-Display case has been repaired.-Products being thawed correctly.
- General Comments that relate to this Inspection
Notes-All products stored correctly.-Cutting board for table has been ordered. Facility using smaller cutting boards for the time being.
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8/7/2014 | Routine Reinspection 1st | 100 |
- [2] Food protected during storage; preparation; display; service; transportation
Display case had water dripping on food products. Remove food from display case and have food discarded.
- [2] Food protected during storage; preparation; display; service; transportation
Raw product stored incorrectly. Store all raw foods below cooked and ready to eat foods to prevent potential cross contamination.
- [2] Potentially hazardous food properly thawed
Incorrect thawing. Thaw all foods under continuously cold running water; under refrigeration; in the microwave; or as part of the cooking process to prevent bacteria growth.
- [2] Food contact surfaces of equipment and utensils clean; free of abrasives; detergents
Food contact surfaces dirty (resurface cutting boards). All food contact surfaces must be clean and free of debris.
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
Non food contact surface not maintained properly (repair leaking display case). All non food contact surfaces must be maintained properly.
- General Comments that relate to this Inspection
Notes-Freezer 15F.-Freezer -10F.-Freezer 0F.-Freezer -2F.-Reach-In 38F.-Freezer 0F.-Freezer -10F.-Reach-In 40F.-Reach-In 30F.-Bathroom properly stocked.-All lights properly shielded.-All items stored at least 6" off the ground.
- General Comments that relate to this Inspection
Notes-Hand sinks properly stocked and used.-Reach-In 38F.-Reach-In 40F.-Freezer -5F.-Freezer -10F.-All lights properly shielded.-All items stored at least 6" off the ground.-Three compartment sink ok.-Test stripes available.-Bathroom properly stocked.
- General Comments that relate to this Inspection
Notes-Hand sinks properly stocked and used.-Three compartment sink ok.-Test stripes available.-Freezer 0F.-Reach-In 40F.-Hot Holding-Fish 142F.-Fish 158-162F.-Tripe 178F.-Pork 185F.-Rice 195F.-All lights properly shielded.-All items stored at least 6" off the ground.-Bathroom properly stocked.
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7/21/2014 | Routine Inspection 1st | 91 |
- General Comments that relate to this Inspection
Notes-Produce is being rotated properly.-All items stored at least 6" off the ground.-Floor by freezer has been repaired.-All lights have been properly shielded.
- General Comments that relate to this Inspection
Notes-All food items stored at least 6" off the ground.-All lights are properly shielded.
- General Comments that relate to this Inspection
Notes-Fish being cooked to order.-Freezer -10F.-Hood has been cleaned.
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9/3/2013 | Routine Reinspection 1st | 100 |
- [5] Source sound condition; no spoilage
Tomatoes spoiling on shelf. All food must be kept free of spoilage and/or contamination.
- [4] Facilities to maintain product temperature
Fish holding at 120F. Hard to hot hold; fish advisded from now on to cook fish to order.
- [2] Food protected during storage; preparation; display; service; transportation
Food product stored on floor. Store all food product at least 6 inches off floor to prevent potential cross contamination.
- [2] Food protected during storage; preparation; display; service; transportation
Food product stored on floor. Store all food product at least 6 inches off floor to prevent potential cross contamination.
- [2] Food protected during storage; preparation; display; service; transportation
- [1] Thermometers provided and conspicuous
Thermometer missing in freezer unit. Ensure all refrigeration and freezer units are stocked with a conspicuously placed thermometer in order to monitor unit temperature.
- [1] Non-food contact surfaces of equipment and utensils clean
Non food contact surfaces of equipment dirty. All non food contact surfaces of equipment must be clean.
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
Floor in need of repair by back freezer. Repair the following area(s) to maintain a smooth; durable; and easily cleanable surface.
- [1] Lighting provided as required; fixtures shielded
Lights not shielded. Provide light shields or use shatterproof bulbs to prevent potential glass contamination of food.
- [1] Lighting provided as required; fixtures shielded
Lights not shielded. Provide light shields or use shatterproof bulbs to prevent potential glass contamination of food.
- General Comments that relate to this Inspection
Notes -Reach-In 36F.-Freezer -14F.-Freezer -16F.-Freezer -10F.-Freezer -12F.-Freezer 20F.-Reach-In 38F.-Freezer -15F.-Freezer 5F.-Reach-In 32F.-Mop sink ok.-Three compartment sink ok.-Test stripes available.-Bathroom properly stocked.
- General Comments that relate to this Inspection
Notes-Hand sink properly stocked and used.-Reach-In 36F.-Reach-In 36F.-Freezer -6F.-Freezer -10F.-Three compartment sink ok.-Test stripes available.-Proper thawing observed.-Cleaning of meat saw observed.-Ice machine ok.-Ice scoop properly stored.-Cold holding-Meat 36-38F.-Fishes 35-37F.-Bathroom properly stocked.
- General Comments that relate to this Inspection
Notes-Hand sink properly stocked and used.-Hot holding #-Fish 120F.-Pork 175F.-Beef 178F.-Oxtail 156F.-Sausage 170F.-Tripe 154F.-Rice 188F.-Reach-In 38F.-Three compartment sink ok.-Test stripes available.-Bathroom properly stocked.-All lights properly shielded.-All items stored at least 6" off the ground.
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8/19/2013 | Routine Inspection 1st | 82 |
- [2] Food protected during storage; preparation; display; service; transportation
Cold holding vegetable case recorded with a 50 F thermometer temperature. Do adjust thermostat on the open air cold holding case so cut leafy greens and other fresh produce is being held at 40 F or lower.Discussed with operator to consider a cover or vinyl curtain to assist with mainitaining temperature on this open cold holding display case.
- [1] In-use food; ice dispensing utensils properly stored
Observed several tongs stored in raw fish products in meat case. Store ice/food scoops within separate clean container or in product with handle up to minimize hand contact with product.
- [3] CFPM or person in charge present; certificates posted as required
Observed no CFPM in kitchen. This is a repeat violation. A CFPM must be present at this kitchen at all times during food handling operations and be on site to be able to operate this risk category 4 support kitchen.Mae V Macahuhay must retake Certified Food Protection Manager Course and oversee the food safety and food handling practices in kitchen. She must be or another CFPM be present in the "kitchen" to actively manage the operations. Facility will have 30 days to comply by 09/01/12.
- [1] Wiping clothes: clean; use restricted
Observed several wet wiping cloths stored improperly. Moist wiping cloths must be kept in sanitizing solution between uses to prevent bacteria growth. This is a repeat violation. Discussed with owner to have kitchen and meat department personnel start a sanitizer bucket at teh beginning of each and every shift to keep wet wiping cloths in between uses and to be used frequently on hard food contact surfaces througout the business day. Do test chlorine to be at levels between 50-100 ppm. Lower the concentration in the bleach and test to be at proper levels. Too much chlorine leaves a residue that may be toxic at high levels on food contact surfaces.
- [1] Premises free of litter; unnecessary articles; equipment/personal articles properly stored; authorized personnel
- [1] Premises free of litter; unnecessary articles; equipment/personal articles properly stored; authorized personnel
Observed open drink container and employee drink in kitchen. All employee drinks stored in kitchen must be covered with a straw provided. Do not allow employees to eat or drink unless it is done in the dining area or other approved designated area. Facility shall designate a separate area in any cold holding unit to store personal employee food and beverages. All food is to be labeled with employee name to prevent misuse.
- General Comments that relate to this Inspection
Reach in Cold holding units recorded below 40 F.All other violations corrected at time of inspection. Thank you.All food stored off ground.
- General Comments that relate to this Inspection
Handsink operational with hot and cold running water. Do post a "handwashing only sign" at all handsinks. No foods observed stored in garbage bags. Cold holding units checked OK and recorded at 40 F. Meat slicer observed clean.Reviewed with operator to clean and sanitze meat slicer after each use promptly and not allow food debris to accumulate and dry on the meat slicer. A sanitizer bucket with chlorine is to be set up at the beginning of each shift to be used for wiping down hard food contact surfaces and for storage of wet wiping cloths. The meat manager/employee is taking CFPM course this month.
- General Comments that relate to this Inspection
Facility has acquired ice paddles/wands and health inspector reviewed with operator two step cooling process. Do calibrate bi-metallic thermometer to monitor that cooling is being done properly and meeting the required time marks. Do acquire enough icescream scoops to be used throughout day for icescream service. Kitchen does not have a dipper well and cannot store icescream scoops in plain water. Use the icescream scoop once and wash and sanitize before use again.Notes:Rice paddle and other scoops stored in ice and water. Do change ice and water when ice has melted or when water has become visibly soiled. All in use equipment must be washed; rinsed and sanitized at least once every four hours. Do verify that this is being done by creating a check off log or list. Kitchen shall post "handwashing only" signs at both handsinks. Do not allow ANY OTHER ACTIVITY other than handwashing to occurr at these handsinks. Likewise; do not thaw raw meats or prep vegetables in any other sink other than the prep/service sink. The 3 compartment sink is for washing and saniting of food service equipment and can be used for cooling of foods in separate containers in an ice/water bath at any of the three basins.
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8/1/2012 | Routine Reinspection 1st | 92 |
- [5] Potentially hazardous food meets temperature requirements during storage; preparation; display; service; transportation
Observed several boxes of cut leafy greens stored at room temperature in grocery. Observed several boxes of cut leafy greens such as bokchoy and other greens stored on floor at room temperature. 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.* Approximately 50 pounds of leafy green voluntarily discarded. Operator at the time of inspection has recently taken ServSafe course with Tony Pastini. Health inspector reviewed with Ray LeRon that any cut leafy greens cannot be stored at room temperature.
- [5] Potentially hazardous food meets temperature requirements during storage; preparation; display; service; transportation
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.Observed beef soup cooling in kitchen improperly. A 5 gallon stock pot was observed full of hot beef soup with a cover with a recorded temperature of 112 F. A discussion was made with kitchen cook who stated she had set the stock pot to cool at 2 PM. Health inspector recorded temperature at 3 PM and noted temperature of 112 F. I instructed cook to rapidly cool the beef soup in an ice water bath at the prep sink. The prep sink was observed full of broken down cardboard boxes at time of inspection. Meat department employee was asked to remove the carboard to provide access to prep sink. I spoke with owner's brother Ray LeRon and discussed with operator two step cooling process. Foods must be cooled rapidly using ice and water baths and or ice paddles and frequent stirring. Foods shall be reduced to smaller quantities prior to cooling and must be cooled from 135 F to 70 F within first two hours. If food cannot be cooled to 41 F within first two hours than it must be either 1) reheated to 165 F for 15 seconds and cooling process starts again or discarded. Food can than be cooled from 70 F to 41 F within 4 hours. * Beef soup was reheated at time of inspection to boiling and than cooled in smaller containers. Certified Food Protection Manager was not on site at time of inspection. This facility also has 2 other health permits for the meat and grocery department.
- [4] Facilities to maintain product temperature
Observed 2 reach in coolers that cold hold and display custards and breads with recorded temperature of 50-55 F. Custard was temped at 51 F. All food was immediately moved to walk in cooler. Cold holding unit not maintaining proper temperature. Repair unit to maintain 40 degrees F or below to prevent bacteria growth.Do not use these cooler until repaired and cold holding at 40 F or lower. Grocery store will temp the food in these cases when they have been repaired to monitor that food is actually cold holding at 40 F or lower. At time of inspection cold holding beverage cooler was also observed with a recorded temperature of 60 F. No beverages in this unit require to be cold holding until opened. No beverages are perishable or need temperature control for safety. Do not store any DAIRY products in this unit.
- [2] Food protected during storage; preparation; display; service; transportation
Observed several boxes of food stored on floor in front of meat case. Food product stored on floor. Store all food product at least 6 inches off floor to prevent potential cross contamination.Observed raw duck eggs stored above ready to eat greens in walk in cooler. Raw product stored incorrectly. Store all raw foods below cooked and ready to eat foods to prevent potential cross contamination. * Corrected on site.Observed raw meat stored in black plastic garbage bags. * This is a repeat violation. Do not store ANY FOOD in garbage bags. Garbage bags are often treated with chemicals such as pesticides and odor control agents that can leach in to foods. Store all foods in FOOD GRADE plastic bags or containers.
- [2] Food protected during storage; preparation; display; service; transportation
Observed several boxes of food stored on ground in walk in freezer. This is a repeat violation from 2011. Food product stored on floor. Store all food product at least 6 inches off floor to prevent potential cross contamination.This is a repeat violation from 2010; 2011 and 2012. All food must be kept off ground. Failure to comply may result in an office hearing for compliance.
- [1] Thermometers provided and conspicuous
Observed missing thermometer at reach in deep freezer in kitchen. 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
Observed icecream scoop and rice paddle stored in plain water in kitchen. This is an improper way to store icecream scoops and may lead to cross contamination. Icecream scoops cannot be stored in water. They must be stored in a dipper water with running water or washed; rinsed and sanitized after each use. Rice paddle used to scoop rice must be washed rinsed and sanitized after each use or can be stored in ice and water to prevent bacteria growth.* Corrected on site. Reviewed with operator that in use food serving equipment such as tongs; serving spoons(in-use equipment) on the hot line must be washed; rinsed and sanitized at least once every four hours.
- [3] CFPM or person in charge present; certificates posted as required
Certified Food Protection Manager certificate was posted on site but not present. This kitchen is assigned a risk category 4 and requires a food protection manager to be on site AT ALL TIMES during food handling operations. At the time of the inspection; the handsink next to the 3 compartment sink was unoperational. No hot and cold running water was available to the handsink. Several food items in large quantities were being stored on counters. The kitchen employee stated that the food was either being cooled or being discarded. Recorded temps. were between 70 F - 112 F. The CFPM certified food protection manager must have operational control of the kitchen and ensure that safe food handling practices and Washoe County Regulations regarding food establishments are complying to regulations. A CFPM must be present at this kitchen at all times and be on site to be able to operate.
- [4] Sanitization rinse; clean; temperature concentration; exposure time; equipment; utensils sanitized
Observed operator wash serving trays in handsink. Observed operator wash and rinse foodservice equipment in 3 compartment sink without a sanitizing step. Health inspector requested employee set up chlorine sanitizer and test chlorine for health inspector. * Corrected on site.Do not allow any other activity to occurr at handsinks other than handwashing. The sinks at the facility are designated for particular uses. 3 compartment sink is to be used for washing; rinsing and sanitizing food service equipment. It can also be used to cool foods rapidly using ice and water baths once the basin has been properly washed and sanitized. The two basin prep sink is to be used to prep and wash vegetables and to thaw meats. Do wash; rinse and sanitize prep sink between uses to prevent cross contamination.
- [2] Food contact surfaces of equipment and utensils clean; free of abrasives; detergents
Observed meat slicer and meat counter visibly dirty. This is a repeat violation from 2011. Discussed with operator that meat slicer and counter must be cleaned immediately after each use to prevent food debris buildup and possible cross contamination of surfaces. Food contact surfaces dirty. All food contact surfaces must be clean and free of debris.
- [1] Wiping clothes: clean; use restricted
Observed several wet and dirty wiping cloths througout kitchen. Moist wiping cloths must be kept in sanitizing solution between uses to prevent bacteria growth.Kitchen shall provide a sanitizer bucket for storage of wiping cloths and test the chlorine or quat sanitizer to be at the appropriate levels. Sanitizer solution is to be used to wipe down counters and other food contact surfaces regularly. Do change sanitizer solution once the solution has become visbily dirty or at least once every 4 hours.
- [1] Installed; maintained
Observed condensate leak at several cold holding units. Vegetable display case was observed with a 4 gallon metal hotel pan full of dirty condensate water on ground underneath display. This is not acceptable and is a source of vermin attraction. Observed a mop head used to whisk condensate leak from bottom of reach in cooler to drain outside reach in cooler of condensate leak. Facility shall have a refrigeration professional repair leaks. Vegetable display case must have a evaporative drip pan or drain indirectly into a floor drain.
- [4] Number; convenient; accessible; designed; installed
Observed handsink next to 3 compartment sink and in meat department with no hot and cold running water. All hand washing sinks must remain unobstructed and accessible during operation to ensure proper hand washing.Discussed with operator importance of having all handsinks operating and properly stocked for proper handwashing. Health inspector observed kitchen employee wash hands in 3 compartment sink. Facility may use 3 comparment sink and handsink in kitchen for handwashing until sink next to 3 comparment sink is repaired. Do stock handsink with liquid soap and sanitary disposable towels at all times.Do wash; rinse and sanitize 3 compartment sink and prep sink if used as a handsink prior to washing foodservice equipment or prepping foods.
- General Comments that relate to this Inspection
All other cold holding units checked OK and recorded below 40 F. Do create a equipment check list for all cold holding units to monitor cold holding at 40 F or lower. Reviewed with operator to store all foods off ground including in walk in freezers. Check out health inspection scores for facility at WashoeEats.us. This website is available to public to review food establishment scores and document scores for last several years and all comments made by health authority. A reinspection is required and failure to comply will result in reinspection fees and possible suspension of health permit.
- General Comments that relate to this Inspection
Walk in refer recorded at 40 F. Do discard the porous wooden blocks used for supports for shelving inside walk in refer. Repair shelves to be in good repair; smooth and easily cleanable. Do not allow employees to have open drinks. All employees shall have their personal food stored separately inside any cold holding unit and labeled with their name. Drinks shall be in a closed container such as a lidded container with a permanent straw. Health inspector observed employee drink behind meat counter and store personal open drink on meat counter. Discontinue this practice immediately and allow employees to eat and drink in designated dining area. Meat cases observed at 40 F or lower. All chemicals properly stored. Meat department shall also have a sanitizer bucket set up with either chlorine bleach or quaternary ammonia at the start of every shift to store wet wiping cloths and to be used to wipe down food contact surfaces regularly throughout business day. A CFPM; certified food protection manager must be assigned to this meat health permit by 08/30/12.Check out health inspection scores for facility at WashoeEats.us. This website is available to public to review food establishment scores and document scores for last several years and all comments made by health authority. A reinspection is required and failure to comply will result in reinspection fees and possible suspension of health permit.
- General Comments that relate to this Inspection
Cold holding temperatures checked OK. Do move whole raw shell eggs in reach in refer to bottom of unit to prevent possible cross contamination. Hot holding temperatures recorded on hot line:Oxtail soup @ 157 F; beef soup @ 174 F; pork stew @ 179 F and steamed rice @ 180 F. Health inspector discussed with operator to store all dish soap containers and chemicals on bottom shelf and not next to or above foods. A reinspection is required and a CFPM must be on site. Person in charge Ray LeRon has recently taken course with Tony Pastini and test results have not been received. Health inspector discussed with Ray LeRon the requirements of the CFPM and its duties to inform; train and verifty that safe food practices are occurring.Check out health inspection scores for facility at WashoeEats.us. This website is available to public to review food establishment scores and document scores for last several years and all comments made by health authority. A reinspection is required and failure to comply will result in reinspection fees and possible suspension of health permit.
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7/30/2012 | Routine Inspection 1st | 65 |
- [1] Original container; properly labeled
All food manufactured at grocery store or in kitchen must have label on all food with name of store and address for traceback capabilities. Do keep all bulk food invoices for traceback capabilities.
- [2] Food protected during storage; preparation; display; service; transportation
050) Raw product stored incorrectly. Store all raw foods below cooked and ready to eat foods to prevent potential cross contamination.Reviewed with operator proper storage of foods. Do store all raw meats and undercooked foods below ready to eat vegetables; pastries and icecream.
- [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.050) Raw product stored incorrectly. Store all raw foods below cooked and ready to eat foods to prevent potential cross contamination.Observed walk in coolers with boxes of food stored directly on floor. Observed whole raw shell eggs stored above ready to eat foods. * This is a repeat violation from 2010. Failure to comply may result in immediate suspension of health permit and reinspection fees will be assessed.
- [2] Food protected during storage; preparation; display; service; transportation
050) Raw product stored incorrectly. Store all raw foods below cooked and ready to eat foods to prevent potential cross contamination.Observed raw food products stored on top of ready to eat ice cream products in reach in deep freezer. Observed whole raw shell eggs stored above ready to eat foods in reach in (Superiror) refrigerator.* Corrected on site.Discussed with operator to store all RAW foods even if its frozen below READY TO EAT FOODS.
- [2] Food (ice) contact surfaces: designed; constructed; maintained; installed; located
Observed meat slicer with heavy soil in areas under table and around working parts.Meat slicer is to be cleaned and all working parts including under carrriage on a daily basis. Meat slicer is to be broken down and taken apart to clean and sanitze hard to reach areas.This is a repeat violation from 2010.
- [1] Installed; maintained
290) Must have hot and cold water under adequate pressure with no leaks.Observed handsink in kitchen with leak at hot water side. Faucet is scheduled for repair.
- [5] Necessary toxic items properly stored; labeled; used
400) Label all containers of toxic chemicals with name of contents.400) Store all toxic items away from food; food preparation areas; and food contact surfaces; including dishware.Observed one bottled labeled "Dawn" dishwashing soap with unknown chemical and was stored on top of meat case in meat department.* Bottle was voluntarily discarded. Reviewed with operator to label and store all chemicals including regular detergent away from food and food service areas.
- [1] Premises free of litter; unnecessary articles; equipment/personal articles properly stored; authorized personnel
Facility shall declutter and remove any items not used in the operation of the business in ununsed walk in reefer and in back utlity closet to prevent vermin harborage.
- [1] Raw / undercooked food advisory; liquor birth defect warning signs posted as required
Do post raw/undercooked food advisory on menu or in view in kitchen for customers.
- General Comments that relate to this Inspection
Cold holding temps. recorded:Raw tillapia @ 34.6 F; pork @ 34.5 F; tofu @ 42.3 F; walk in vegetable unit @ 40 F. Walk in freezers recorded < 0 F. Reviewed with operator proper storage of food. Discussed procedures and policy for cleaning meat slicer between different cuts of meat. Operator cleans and sanitizes machine between uses.
- General Comments that relate to this Inspection
No chemicals stored next to food. All dairy dates current.Store does not sell damaged food products such as cans of food with dents in them. Garbage area enclosure observed free of loose debris. Grocery store has recently repainted and store is clean - thank you.
- General Comments that relate to this Inspection
All cold holding units recorded < 40 F.Hot holding temps. recorded: Tillapia @ 148 F; sausage @ 209 F; vegetable soup @ 148 F and steamed rice @ 155 F.Discussed with operator two step cooling process: 1) All foods shall be rapidly cooled in shallow pans using ice/water bath or ice wands and cooled from 140 F - 70 F within first two hours. 2) Foods shall be cooled from 70 F- 40 F within 4 hours. DO not cover food while cooling. Do use prep sink for ice/water baths for soups and other sauces that require cooling. Quat sanitizer recorded at 400 ppm. All use by dates current. No bare hand contact to food. Handsinks properly stocked with liquid soap and sanitary disposable towels.Kitchen has done a great job with keeping facility clean and organized-thank you.Notes:Support kitchen is a risk category 4 health permit and requires one Food Protection Manager to be on site. Do have 2 Food Protection Managers designated to support kitchen.Discussed with operator to install Fiber Glass Reinforced Plastic (FRP) board on wall that prep table is against to provide a smooth; durable and easily cleanable surface. Do remove table on a regular basis and clean visible soil that accumulates in this hard to reach area.
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7/13/2011 | Routine Inspection 1st | 83 |
- [1] Original container; properly labeled
Need to label any thing that are separating from bulk i.e.Unmarked fish; octopus; etc. ANYTHING THAT IS SEPARATED NEEDS TO HAVE LABEL.
- [2] Food protected during storage; preparation; display; service; transportation
Had fried pork being hot held in for 30 minutes reheated and put in different place in unit.
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
In dry storage area need a cover for the drain to prevent trips and falls
- General Comments that relate to this Inspection
Notes: Below noted at time of inspection:1) Handsinks stocked hot cold2) Hot Holding temps:Oxtail 170 degree F; Beef 162 degree F; beans 172 degree F; Fried Fish 166 degree F.3) Thermometers and test strips available4) Prep sink and three compartment sink clean no dishwasher5) Refer at 34 degree F all storage good eggs; soup; at 39 degree F6) Freezer 10 degree F all frozen mainly fish7) Dry storage area organized and lighted8) Sick policy and pest control in place.9) Clean10) Disinfect sinks after thawing raw product.11) Refuse area ok.
- General Comments that relate to this Inspection
Notes: Below noted at time of inspection:1) Register refer at 42 degree F; no dairy all soda etc.2) Middle freezer -10 degree F frozen fish need labeling on separated items.3) Wall freezers and refers taken from right to left.Freezer 20 degree F mainly fish Freezer 0 degree F all veggies frozenFreezer 2 degree F storage good all meatsFreezer 4 degree F all different types wrapsFrigerator 38 degree F All jarred products Freezer -10 degree F all frozen mainly fish.4) Storage for store was good everything off floor5) Floor clean6) Produce area clean7) Ice machine cleaned weekly and clean8) Employee sick policy in place9) Pest control Bonanza monthly10) Employee Restroom stocked hot/cold water11) All fish and meat delivered from H&N out of San Francisco12) Have all shell fish tags on hand.
- General Comments that relate to this Inspection
Notes: Below noted at time of inspection:1) Meat display thermometers all present 34-37 degree FAll displyed fishes; sausage; and eggs at 36-41 degree F2) Storage good3) Display clean4) Walk in refer vegtables only5) Clean6) Hand sink stocked hot/cold water
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12/7/2010 | Routine Inspection 1st | 96 |
- General Comments that relate to this Inspection
Notes:All violations corrected at time of reinspection-thank you.Observed labels placed on all food prepared for sale in grocery store with name of business and address for traceback capabilities. All food properly stored. No food stored on floor. Facility has made great improvements in general sanitary and maintenance of a clean facility. Thank you.
- General Comments that relate to this Inspection
Notes:All violations corrected at time or reinspection. Thank you.Facility is clean and organized. ON/OFF and temp. indicators observed marked on temp. dials of hot holding steam table. All chemicals properly stored and labeled.Do keep up the good sanitary conditions in support kitchen and store. Facility observed well maintained in general.
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12/22/2009 | Routine Reinspection 2nd | 100 |
- [1] Original container; properly labeled
Facility shall label food items prepared in support kitchen that is being sold in grocery store with name of store; address and phone number for traceback capabilities. Observed pork meat loaf; soaked peanuts and dessert cups with no labels. This is a repeat violation.
- [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.Facility shall store all food off floor in both walk in units and throughout grocery store.
- [2] Food protected during storage; preparation; display; service; transportation
Observed whole gutted raw pigs 25-50 lbs. stored in garbage bags. Food may only be stored in Food Grade containers and bags. Dark plastic garbage bags are sometimes treated with pesticides and not intended for food storage.
- [1] Single service: articles; storage; dispensing; used
240) Improper storage of single service articles. Store all single service articles at least 6" off ground to avoid cross contamination.Observed bags stored on floor behind meat counter. This is a repeat violation. All disposable items used for food service must be stored 6 inches off ground to prevent possible cross contamination.
- [1] Installed; maintained
290) Must have hot and cold water under adequate pressure with no leaks.Repair handsink in support kitchen so that hot water does not have to be turned off due to leak at faucet head.
- [5] Necessary toxic items properly stored; labeled; used
400) Label all containers of toxic chemicals with name of contents.Observed 2 spray bottles not labeled to its chemical contents. * Corrected on site.This is a repeat violation. Facility is to instruct all employees to label chemicals when transferred into a bottle or container from its original stock container.
- General Comments that relate to this Inspection
Notes:A reinpsection is required for repeat violations. Repeat violations not corrected may result in a scheduled office hearing with the Health Authority and possible suspension of health permit. All other violations corrected at time of reinspection.
- General Comments that relate to this Inspection
Notes:Facility has done a great job in cleaning and organizing clutter in meat department. Observed retention of shellfish/oyster tags for last 2 weeks. Facility is required to retain these tags for at least 90 days. Do have employees use lockers provided for them to store all personal artifacts such as clothing. All other violations corrected at time of reinspection-thank you.
- General Comments that relate to this Inspection
Notes:Hot holding temps. recorded:Pigs feet @ 176 F; pork with liver @ 178 F; heart @ 182 F; jackfruit dessert @ 168 F; intestine @ 178 F; fried tilapia between 129 -133 F.Discussed with operator to layer fried whole tilapia fish in a single layer on steam table to retain hot holding temp. at 140 F or above. All food items on steam table are hot holding longer than 4 hours.Facility will permanantely label temperature dials on steam table with indicators of temp. Ex: low; medium and high along with ON and OFF indicator.A 3rd reinspection is required and a Reinspection fee will be accessed. All other items corrected at time of reinspection. Facility has made improvements since first annual inspection. Thank you.
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12/18/2009 | Routine Reinspection 1st | 88 |
- [1] Original container; properly labeled
Facility shall keep shellfish tags on site for at least 90 days for traceback capabilities. Observed only one week worth of tags.
- [1] Original container; properly labeled
Facility shall label food items prepared in store with address of facility for traceback capabilities. Observed several dessert cups with no labels. Do label all items repackaged with manufacturers name and address for traceback capabilities.
- [1] Original container; properly labeled
Observed two bottles of liquids stored on prep sink with no labels to its contents. One contained vinegar and the other water and soap. Do label contents of liquids when moved from it original stock bottle to another container. Do not store soap or any other chemicals next to food or food service areas.
- [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 prepackaged juice and soda reach in unit at 50 F. Thermocouple temp recorded @ 50 F. Operator stated that unit was freezing products and temp. was adjusted down this morning. Operator adjusted temp. controls on site and will monitor unit within 1 hour to ensure unit is cold holding properly.
- [4] Facilities to maintain product temperature
040) Hot holding unit not maintaining proper temperature. Repair unit to maintain 40 degreees F or below to prevent bacteria growth.Recorded temps. of hot holding food:Mixed vegetables @ 111 F; tripe @ 125 F & tilapia @ 112 FReviewed with operator time as a control for hot holding foods. Food items found out of hot holding temps. < 1 hour. Facility is to monitor for proper hot holding @ least once every two hours. * Corrected on site; hot holding temp controls were adjusted.
- [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.All food stored on floor of walk in freezer must be stored properly.
- [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 racks of bread stored on ground in walk in reefer. Facility shall store all foods 6 inches off floor.
- [1] Thermometers provided and conspicuous
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.Install thermometers in Casava reach in freezer and in wonton wrapper reach in freezer. All food items observed frozen.
- [1] In-use food; ice dispensing utensils properly stored
Store all meat slicing equipment such as knives in a clean container.
- [2] Food (ice) contact surfaces: designed; constructed; maintained; installed; located
Observed meat slicer with dried meat debris on blade.Facility shall clean blade daily or on regular intervals to prevent food debris buildup.
- [5] Necessary toxic items properly stored; labeled; used
400) Label all containers of toxic chemicals with name of contents.Observed 3 bottles of chemicals not labeled to its contents. * Corrected on site.
- [1] Premises free of litter; unnecessary articles; equipment/personal articles properly stored; authorized personnel
Facility shall remove all clutter stored behind meat display case including single service articles stored on ground. All single service articles such as bags should be stored 6 inches off ground. Remove items that are not used for the operations of the meat department to prevent vermin harborage and for ease of maintaining a clean environment.
- [1] Premises free of litter; unnecessary articles; equipment/personal articles properly stored; authorized personnel
Facility shall organize back storage room and remove clutter to prevent vermin harborage.
- [1] Premises free of litter; unnecessary articles; equipment/personal articles properly stored; authorized personnel
410) Store all personal items away from food; food preparation areas; and food contact surfaces; including dishware.Observed personal/employee food and drinks stored next to food and food preparation areas.
- General Comments that relate to this Inspection
Notes:Cold holding meat case recorded @ 34 F. All meat properly stored and covered in meat case. Reviewed with operator to create standard operating procedures for maintaing a clean area in meat department. All handsinks properly stocked.
- General Comments that relate to this Inspection
Notes:Reach in reefers recorded < 40 F; walk in boxes both < 40 F. FIFO being practiced with rotation of food products.
- General Comments that relate to this Inspection
Notes:Hot holding temps. recorded:Porkblood @ 167 F; chicken @ 174 F; and final cook temp of chicken dish @ 200 F. Cooling of leftovers suspect at facility. Operator to rapidly cool foods from 140 F to 70 F within 2 hours prior to placing hot foods into walk in unit. Do not cover foods while cooling. Walk in unit recorded @ 33 F.
- SECTION XVII: ABATEMENT DATE
12/07/09
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11/30/2009 | Routine Inspection 1st | 73 |
- General Comments that relate to this Inspection
All violations from 11/21/2008 corrected.
- General Comments that relate to this Inspection
All violations from 11/21/2008 have been corrected.
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11/26/2008 | Routine Reinspection 1st | 100 |
- [2] Food protected during storage; preparation; display; service; transportation
All food products in walk-in refrigeration unit shall be stored in an approved food grade container and covered to prevent possible cross-contamination.Facility shall also improve date marking systems and product rotation procedures in walk-in.
- [2] Food protected during storage; preparation; display; service; transportation
Observed raw product stored over ready-to-eat foods. Store raw meats and eggs on the lower shelf to avoid possible cross-contamination:All food products shall be stored in approved containers and covered during storage.(corrected on-site)
- [1] Non-food contact surfaces of equipment and utensils clean
Facility shall clean two-door reach-in refrigeration unit. Unit observed with food debris.
- [1] Wiping clothes: clean; use restricted
250) Moist wiping cloths must be kept in sanitizing solution between uses to prevent bacteria growth.
- [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 move ice-machine away from the wall and clean all the debris under it.Facility shall clean and sanitize the floors in the walk-in refrigeration unit.Facility shall clean and sanitize all floor drains with growth.
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
Facility shall clean under all shelves in dry storage area. Floors observed with food debris.
- [1] Walls; ceilings: attached equipment constructed; good repair; clean surfaces; dustless cleaning methods
Facility shall patch hole in wall near the restroom.
- [1] Walls; ceilings: attached equipment constructed; good repair; clean surfaces; dustless cleaning methods
Facility shall paint sheet rock near ice-machine to ensure a cleanable surface. (enamal paint preference for cleanability)
- General Comments that relate to this Inspection
The following was observed at the time of inspection:All freezer display cases and reach-in refrigeration units operating within acceptable limits.Product observed with good date marking codes; please ensure product made at Manila Hong Kong has the store address placed on the label for proper traceback purposes.Both walk-in freezers in the back of the store operating below zero degrees.Facility shall try to reduce inventory for cleanability issues.
- General Comments that relate to this Inspection
The following was observed at the time of inspection:Cold-holding in meat cases checked ok; aku fist at 34 degrees; choriso at 35 degrees; Chinese pork at 39 degrees.Handsinks properly stocked with sanitary towels and soap.(Reinspection on the above violations on (11/26/2008)Restrooms stocked with sanitary towels and soap.)Shellfish tags retained for >90 days.
- General Comments that relate to this Inspection
The following was observed at the time of inspection:Cooking temperatures checked ok; pork heart and pork ears cooking at 198 degrees; rice holding at 156 degrees.Cold-holding checked ok; pork @ 37 degrees; vegetable stew at 36 degrees.Facility shall improve their date marking system and label products in two-door unit.Facility shall eliminate the use of sponges in all areas and maintain sanitizer buckets as indicated above.Reviewed three-compartment sanitization procedures with staff and provided new signs.Handsinks properly stocked with sanitary towels and soap.
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11/21/2008 | Routine Inspection 1st | 87 |
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