- [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 machine. Observed scoops used for bulk foods stored downstairs improperly stored in food product.
- [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 large box of plastic food containers stored on ground in downstairs storage area.
- [1] Wiping clothes: clean; use restricted
Facility shall discontinue using dry wiping cloths for food storage or to cover foods in cold holding units.This is not permitted in regulation to use wiping cloths for food storage. 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
350) Floors dirty. Clean thoroughly to prevent vermin attraction and maintain sanitary conditions.Observed liquid spill from recycling of aluminum cans at back door exit in downstairs basement. The recycling shall be removed from premise at least once a week(once every 7 days) to prevent vermin attraction. Please clean all spills and leaks immediately to prevent vermin attraction and to prevent nuisance odors from occurring.
- [5] Necessary toxic items properly stored; labeled; used
400) Label all containers of toxic chemicals with name of contents. Observed spray bottle not labeled to its chemical contents. Reviewed with person in charge to label all chemicals that are moved from its original stock bottle and transferred into a spray bottle to prevent misuse.* Corrected on site.
- General Comments that relate to this Inspection
No food observed cooking at time of inspection. Reviewed with food handler "no bare hand contact to ready to eat foods." For example; food handler shall wear gloves when cutting ready to eat cucumbers. All limes cut into wedges that are used for garnish must not be cut with bare hands. The walk in unit was noted at 43 F at thermometer and the following temps. were recorded:Shrimp @ 42.6 F; diced tomato @ 40.7 F; raw shrimp @ 37.7 F; beans @ 42.3 F; raw chicken @ 40.5 F and rice @ 43.2 F. Do monitor walk in unit and check temperatures of food inside unit to cold hold at 41 F or lower. Cold holding at makeup units recorded:Cut lettuce @ 28.3 F; raw shrimp @ 42.6 F; diced tomatoe @ 41.3 F; squid @ 39.2 F; scallops @ 36.4 F; and chopped clams from a can @ 43 F. ** Consider prechilling canned clams prior to opening can and storing it on makeup table. Hot holding temps. recorded:White rice @ 153 F and refriend beans @ 161 F.Observed frozen shrimp properly thawing at perp sink under running water. Dumpster area observed clean. Reviewed with operators "No bare hand contact with ready to eat foods."* Please date code all food that is made in advance and stored in cold holding units for later reuse.
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9/3/2015 | Routine Inspection 1st | 91 |
- [1] In-use food; ice dispensing utensils properly stored
Please store all scoops in dry food storage bins with the handles out of contact with food. Store all scoops in a separate clean container or with handles up to minimize hand contact with food. * Corrected on site. *
- [1] Installed; maintained
Repair leak under 3-compartment sink. Sink must have hot and cold running water with no leaks. Repair walk in freezer from dripping condensate lines. Condensate water may not drip on food. Repair to prevent possible cross contamination.
- General Comments that relate to this Inspection
Notes:Cold holding temps. recorded: Diced tomatoes @ 41 F; sliced tomatoes @ 35 F; fish ceviche @ 36 F; raw shrimp @ 39 F; cooked cold holding shrimp @ 45 F and imitation crab @ 44 F. Do monitor cold holding temperatures of food to maintain cold holding at 40 F or lower. Hot holding temperatures recorded:Rice @ 160 F; refried beans @ 176 F; chicken ! 145 F.No cooking of food observed at time of inspection. Ice machine observed clean. Dry storage checked OK located downstairs. Handsinks properly stocked. Food properly stored. Cold holding units checked OK and < 40 F.Consumer advisory posted for raw and undercooked foods.
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7/17/2014 | Routine Inspection 1st | 98 |
- [1] Original container; properly labeled
Please label all food ingrediants that are moved into recycled food containers to prevent misuse. Observed ketchup container with salt. Do label all white powders such as sugar; salt; and flour to its name. These ingrediants are not identifiable by sight.
- [2] Handling of food; ice; minimized
Observed plastic bowl used as scoop for bulk rock salt. Inappropriate scoop used for food service. Use an approved; food grade scoop with a handle to minimize hand contact with food product.Please clean lid to container of rock salt of all visible soil. Lids and storage bins and containers shall be cleaned on a regular basis including scoops.
- [1] In-use food; ice dispensing utensils properly stored
Observed scoops stored in dry ingrediant bins improperly stored. Store ice/food scoops within separate clean container or in product with handle up to minimize hand contact with product.
- [1] Wiping clothes: clean; use restricted
Discontinue using clean dry wiping cloths for food covers in reach in refer. Wiping cloths are not allowed to be used for food storage or covering.
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
Please install base coving to painted drywall in hallway that leads to public restrooms.
- [1] Lighting provided as required; fixtures shielded
Please repair non working light overhead in dry storage room directly down stairwell to basement. Adequate lighting not provided. Provide sufficient lighting to ensure food protection and proper cleaning.Observed light in walk in refer not shielded. Provide light shields or use shatterproof bulbs to prevent potential glass contamination of food.
- General Comments that relate to this Inspection
Walk in unit recorded at 32 F. Walk in freezer located downstairs checked OK. Reviewed with operator to store frozen raw meats properly in cold holding. Raw chicken must always be stored on bottom of shelves. Seafood on top and ready to eat and prepared foods above any raw cuts of protein/meat. Cold holding temps. recorded:Vegetable mix @ 40.8 F; sliced tomatoes @ 36.9 F; rice @ 38.9 F; squid @ 39.3 F and shrimp @ 37.3 F. Hot holding temps. recorded:Grilled chicken final cook temperature @ 171 F; rice @ 141 F and refried beans @ 158 F. Chlorine sanitizer at 3 compartment sink recorded at 100 ppm.Shell fish tags present for over 90 days. Raw and undercooked advisory posted.Alcohol warning posted as required for alcoholic beverages.Reviewed with operator proper handwashing techniques. Employees must wash hands before putting on clean gloves. Handsinks properly stocked with liquid soap and paper towels.*** Please discard all ceramic tile that is not used in the operations of the business into the dumpster that is currently being stored in dumpster area. Clean all loose debris***
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11/19/2013 | Routine Inspection 1st | 93 |
- [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.(freezer reach-in units)
- [2] Toilet rooms: self closing doors; fixtures maintained; clean; hand soap/drying devices provided; proper waste receptacle
Observed back handsink without sanitary towels; facility shall maintain sanitary towels and soap at all times for effective handwashing.(correction on-site)
- [1] Walls; ceilings: attached equipment constructed; good repair; clean surfaces; dustless cleaning methods
Facility shall install FRP (washable walls near grill area); observed exposed dry wall which is not washable/cleanable.Facility shall paint bare wood exposure around vent in center of kitchen; paint with white washable paint.
- [1] Lighting provided as required; fixtures shielded
Facility shall replace burned out lights in food preparation area.
- General Comments that relate to this Inspection
The following was observed at the time of inspection:Agustin Valdivia must take ServSafe certificate to Washoe County Health District and register as a Certified Food Protection Manager.Cold-holding checked good; shrimp at 36F; octopus at 38F; rice at 42F; tomatoes at 42F; ceviche at 35F.All refrigeration and freezer units checked within regulation; walk-in refrigeration unit checked at <40F.Reviewed handwashing; glove use with ready-to-eat foods; and exclusion of sick employees.Inspector will provide a new copy (Consumer Advisory for raw and undercooked food items); please post new copy in public view.
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10/9/2012 | Routine Inspection 1st | 95 |
- [3] CFPM or person in charge present; certificates posted as required
No Certified Food Protection Manager on-site during the Health Inspection. Facility is a risk (category 4 restaurant) and must have a Certified Food Protection Manager on-site during all operational hours. No current staff hold a Certified Food Protection Manager Certificate. Facility shall complete approved food safety course by 12/03/2011.
- General Comments that relate to this Inspection
Routine Reinspection 1st:All violations abated except Certified Food Protection Manager requirement. (see note above)
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11/3/2011 | Routine Reinspection 1st | 97 |
- [2] Potentially hazardous food properly thawed
070) 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.Observed shrimp being thawed at room temperature; corrective action taken immediately.
- [5] Hands washed and cleaned; good hygienic practices
Observed kitchen staff eating lunch in the food preparation area while cooking; all food preparation staff shall eat in disignated areas away from food production.(corrected on-site)
- [3] CFPM or person in charge present; certificates posted as required
No Certified Food Protection Manager on-site during the Health Inspection. Facility is a risk category 4 restaurant and must have a Certified Food Protection Manager on-site during all hours of operation. The Certified Food Protection Manager Certificate on the wall was expired.(Facility shall have at least one Certified Food Protection Manager within 30 days) List of instructors provided to Agustin Valdivia)
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
Observed broken tiles throughout food preparation areas; facility shall repair broken tiles to maintain a smooth and easily cleanable surface.
- General Comments that relate to this Inspection
The following was observed at the time of inspection:Cold-holding checked good; octopus at 42 degrees; imitation crab at 41 degrees; shrimp at 42 degrees; tomatoes at 38 degrees.Hot-holding ok; beans at 157 degrees; and rice at 155 degrees.Reviewed three-compartment sanitization procedures; procedures checked ok.Handsink checked stocked and functional; however; Management must ensure handwashing occurs in the designated handsink only. No handwashing shall occur in the three-compartment sink.Shellfish tags on file; however; more control and organization of shellfish tags is recommended. Maintain shellfish tags for at least (90) days.All refrigeration temperatures within regulation; walk-in ambient temperature checked at approximately 37-38 degrees.****Facility must enroll at least one Manager in an approved food safety course immediately**** See note above****Reinspection on 11/03/2011
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10/31/2011 | Routine Inspection 1st | 89 |
- General Comments that relate to this Inspection
All previous violations from 10-25-2010 inspection have been corrected.1) No pest control program advised to get one established.
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11/4/2010 | Routine Reinspection 1st | 100 |
- [5] Potentially hazardous food meets temperature requirements during storage; preparation; display; service; transportation
In a prep refer unit the temp was 60 degree F; had a raw steak and another type of beef; sausabe llinks along with sliced onions and tomatoes; Ana did not know how long refer was out of temp; voluntary discard of above items due to potentially hazardous products.
- [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.
- [2] Food protected during storage; preparation; display; service; transportation
Open metal can of tomato sauce; must transfer to a food grade container to prevent metal leaching into product; voluntary discard (on site).
- [2] Accurate thermometers; chemical test kits provided; gauge cock (1/4" IPS Valve)
No test strips on site; sanitizing bucket at 300 ppm.
- [1] Storage; handling of clean equipment / utensils
Utensils for resturant stored improperly must be stored handles up to prevent contamination of eating surface.
- [1] Wiping clothes: clean; use restricted
250) Moist wiping cloths must be kept in sanitizing solution between uses to prevent bacteria growth. Cloths were kept out on cutting board.
- [1] Outside storage area enclosures: properly constructed; clean; controlled incineration
Area was clena but there was a matress and boxspring in area. Need to discard in a proper manner this item is a draw for vermin.
- [1] Walls; ceilings: attached equipment constructed; good repair; clean surfaces; dustless cleaning methods
Ceiling in dining area had a hole in ceiling from water damage with a bag to prevent leaking. Repair the leak and ceiling to prevent any further damage.
- [5] Necessary toxic items properly stored; labeled; used
400) Label all containers of toxic chemicals with name of contents. Had a spray bottle with unknown cleaning product on bar.
- [1] Raw / undercooked food advisory; liquor birth defect warning signs posted as required
Serve raw oysters and other foods; must post an advisory in the menu or at point of ordering to ensure public aware of possible health effects. (one left by inspector to post).
- General Comments that relate to this Inspection
Notes: Below noted at time of inspection.1) No cooking at time of inspection; hot holding rice 157 degree F; beans 173 degree F. Discard at end of night and cook new in morning.2) Hand sink stocked hot cold water observed.3) Ice machine good4) Scoops in the flour; sugar; corn meal were all in container; none with handles in product; consider storing outside of product to prevent handles in products and contamination.5) Prep refer that was out of temp had 3 types of shrip all on ice and between 39-42 degre F.6) Shuck there own oysters; they come from an approved source and they keep the harvest tags (observed). Went over importance of disinfecting that area when done.7) North prep refer: 39 degree F; oyster at 39; egg in shell 40; onion diced 39; tomator diced 39; shrimp cooked at 38; all temperatures at degree F.8) Main refer at 34 degree F. Three types of fish and oysters at 36 degree F and all storage was good with good separation.9) Freezer at -4 degree F; all product frozen and properly stored.10) Restrooms ok
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10/25/2010 | Routine Inspection 1st | 77 |
- General Comments that relate to this Inspection
No violations noted.Walkin refrigerator ambient temp. @ 38 F. Internal temp. cooked rice @ 41 F.; raw shrimpt @ 40 F.Walkin freezer @ 8 F. Prep tables internal temps.: raw shrimp @ 40 F. - 43 F.; cooked shrimp b@ 40 F.; tomatoes sliced @ 42 F.Hot holding temps.: rice @ 161 F.; refried beans @ 142 F.; seafood broth @ 182 F.Chlorine sanitizer in 3 compartment sink at 200 ppm. Use less chlorine bleach to reduce to 50 - 100 ppm.Discussed sick leave policy with CFPM.
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2/25/2009 | Routine Inspection 1st | 100 |
- [2] Toilet rooms: self closing doors; fixtures maintained; clean; hand soap/drying devices provided; proper waste receptacle
Soap dispenser for men's bathroom's hand sink was full but dispenser is not operating. soap bottle povided at this time until dispenser is fixed. Ensure soap is available at all hand sinks at all times.
- [1] Raw / undercooked food advisory; liquor birth defect warning signs posted as required
- General Comments that relate to this Inspection
Product temperatures taken in refrigerated units: beans 40 F; shrimp stock 40 F; cooked shrimp 40 F; shrimp ceviche 40 F; ceviche 37 F; noodles 40 F.Walk-in cooler at 38 F.Rice at 160 F and beans at 140 F in warmer units.Consumer advisory for raw or undercooked animal foods found posted as required.Health warning sign on alcohol/birth defects found posted as required.Shellstock tag found kept in tub with shelled oysters and tags being retained for at least 90 days after containers are emptied being kept in the establishment.Roach treatment products found in establishment; no evidence of roaches found. These product are not allowed to be used in food establishments; must have service provided by licensed pest control operator. Products discarded at this time.
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5/6/2008 | Routine Inspection 1st | 98 |
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