Maria's Mexican Restaurant, 2905 Us 40, Washoe County, NV - inspection findings and violations

Business Info

Name: MARIA'S MEXICAN RESTAURANT
Address: 2905 Us 40, Washoe County, NV
Total inspections: 5
Last inspection: 5/27/2015

Score
100

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Inspection findings	Inspection date	Type	Score
General Comments that relate to this Inspection All violations from previous inspection have been corrected: - Raw product stored correctly. - Chilis are now being placed in a metal pot to steam them. - Shrimp being thawed in walk in. - Excess dishes have been discarded. - Personal items no longer being stored with consumer items.	5/27/2015	Routine Reinspection 1st	100
[2] Food protected during storage; preparation; display; service; transportation Observed raw product stored incorrectly. Store all raw foods below cooked and ready to eat foods to prevent potential cross contamination. Ensure raw meat is stored in the following order from bottom to top: chicken and eggs; beef; pork/shrimp in all cold holding units.Observed chilis being placed in plastic grocery bags after being cooked to soften before being peeled. This process should be discontinued as these bags can have chemical residue on them and it can be transferred to the food. Use a container that can be cleaned and sanitized. [2] Potentially hazardous food properly thawed Observed shrimp being thawed in standing water. Thaw all foods under continuously cold running water; under refrigeration; in the microwave; or as part of the cooking process to prevent bacteria growth. [1] Premises free of litter; unnecessary articles; equipment/personal articles properly stored; authorized personnel Observed numerous dishes and other items from previous owners still in kitchen area but are no longer being used. Remove all items not routinely used in daily activities from faciliy. Observed personal items being stored near consumer areas in waitress station. These items need to be stored away from food; food preparation areas; and food contact surfaces; including dishware in a designated area. General Comments that relate to this Inspection No violations noted during inspection. Hand sink clean and stocked. Ice machine clean. Good ice scoop storage. Dishwasher at 50 ppm Chlorine. Dairy fridge @ 35F. Speed guns clean. Alcohol advisory posted. Restrooms clean and stocked. General Comments that relate to this Inspection Hand sinks clean and stocked. *Ensure sani bucket in server area is not stored in hand sink. Walk in @ 40F. Beef @ 42F. Shredded beef final cook temp @ 175F and then cooled down on ice baths during inspection. Discussed cooling procedures. No issues noted. Dishwasher @ 100ppm Chlorine. Reach in fridge @ 28F. Hot holding on line good. All at 140F and above. Make up unit on line @ 38F. Guac at 40F. Small make up unit in server area @ 35F. Good ice scoop storage. Ice machine clean.Discussed no bare hand contact rule and upcoming regulations with operator.	5/8/2015	Routine Inspection 1st	95
General Comments that relate to this Inspection All items from opening inspection have been corrected except the following two items: - Repair electrical outlet behind steam table and attach a proper cover over outlet. - Remove non working refridgeration unit above soda boxes. Operator is waiting on building owner to address these two items. These items shall be corrected by the 90 day routine inspection which will occur anytime after 5/13/15. Aurelio is working on CFPM course and plans to have it completed by mid April. Facility shall contact WCHD inspector once this item is completed.	3/25/2015	Opening Reinspection 2nd	100
General Comments that relate to this Inspection All items from opening inspection have been addressed. -Ice machine cleaned. -Floor sink under dishwasher cleaned. -Paper towel dispenser ordered and should arrive today. General Comments that relate to this Inspection The following items from Opening inspection have been addressed: - Cutting board on make up unit in server station has been removed. - Employee food stored in a designated area. - Cutting board on make up unit in grill area has been resurfaced. - Thermometer present in drawers for fridge across from grill. Unit holding @ 28F. - Top coils of reach in fridge have been cleaned and unit is holding @ 38F. - Salt and pepper are being stored in covered containers. - Raw meat is being stored properly. The following items still need to be corrected and must be corrected by 3/12/15: - Repair electrical outlet being steam table and attach a proper cover over outlet. - Remove non working refrigeration unti above soda boxes. - Repair or replace any loose coving throughout kitchen. - Install coving where missing along walls in grill area. - Replace missing caulk along floor and stainless steel wall behind grill. - Patch all places where drywall has broken on corners in and around dishwasher and grill area. Facility must have one Certified Food Protection Manager within 60 days of 2/13/15 inspection.	2/23/2015	Opening Reinspection 1st	100
General Comments that relate to this Inspection OK to issue permit until 2/20/15 at which time the following items must be corrected or permit to operate may be suspended: - Deep clean ice machine.- Clean Floor sink under dishwasher. - Install paper towel dispenser at hand sinkDishwasher was not dispensing sanitizer during inspection. Operator shall discontinue use of this unit until it properly dispenses 50-100 ppm Chlorine. Repair man arrived during inspection and unit was dispensing 100 ppm Chlorine. Example logs left with operator so they can monitor unit.Other items observed during inspection; Speed guns clean. Ice scoop storage good. Floors clean. Test strips on site. Hand sink clean and accessible. General Comments that relate to this Inspection OK to issue permit until 2/20/15 at which time the following items must be corrected or permit to operate may be suspended: - Remove not working refridgeration unit above soda boxes or discontinue storing utensils in this unit. - Resurface or replace cutting board on make up unit in server station. - Store employee food in a designated area. - Resurface or replace cutting board on make up unit in grill area. - Place a thermometer inside make up unit in grill and ensure this unit is holding at 41F. - Clean top coils of reach in fridge in grill area and ensure unit holds at 41F or below. During inspection unit displayed 32F but food inside temped @ 44F-46F. Most food had also just been set out for lunch service. Operator shall monitor unit and food inside to ensure product stays @ 41F or below. - Repair electrial outlet behind steam table and attach a proper cover over outlet. - Cover pepper container that is being stored near coffee station. - Ensure raw meat in all refridgeration units is stored from bottom to top in order of cooking temperatures (Chicken; beef; pork/fish). The following items must be completed by 3/12/15: - Repair any loose coving throughout kitchen. - Install coving where missing along walls in grill area. - Replace missing caulk along floor and stainless steel wall behind grill.- Patch all places where drywall has broken on corners in and around dishwasher and grill area. Facility must have one Certified Food Protection Manager within 60 days of todays inspection. List of approved instructors left with operator.Other items observed during inspection: All hand sinks clean and stocked. Make up unit for servers @ 38F. Salsa @ 37F. Dishwasher dispensing @ 100 ppm Chlorine. Sani buckets in place @ 100 ppm ChlorineHot holding good. Beans 2 175F and enchilada sauce @ 150F. Discussed cooling practices with operator. No issues noted. Facility will be a Risk Category 4.	2/13/2015	Opening Inspection	100

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