- [5] Potentially hazardous food meets temperature requirements during storage; preparation; display; service; transportation
Tamales in warmer measured at 110-124F. Employee stated they had been in the warmer since this morning. Chicken tenders and fried chicken in hot case measured at 94-123F. Chicken observed on foil suspended above hotel pan. Recommend having chicken in direct contact with the pan. Unable to determine last time they were temped. Whole rotisserie chickens in reach in temped at 50-57F. Per employee; they were from last night.Items voluntarily discarded.Hot holding and cold holding logs have been submitted to the health authority as required from 1-21-16 to 2-10-16. Logs have been kept intermittenly since. Provided hot and cold holding logs to operator. Ensure employees have enough copies of logs to properly document temperatures. Employee correctly stated minimum hot holding temperature. Facility must continue to log hot and cold holding temperatures for this permit. As noted in previous inspections; the only foods that may be cooled are tamales and beans. Provided cooling logs. Document cooling procedure to verify that items are cooled from 135F to 70F within 2 hours and from 70F to 41F or below in an additional 4 hours. Per CFPM; rotisserie chickens are usually discarded at the end of the night.
- [2] Food protected during storage; preparation; display; service; transportation
Date marking is used inconsistently. Several pans of tamales observed without date marking. All items kept for more than 24 hours must be date marked to ensure they are used within 7 days. Ensure all food is date marked.
- General Comments that relate to this Inspection
No other CFPMs in this facility.Facility has not had employee(s) take and fail one of the recognized CFPM exams in the past year.Notes:-hand sink stocked; observed employee wash hands. Gloves in use. Reviewed proper glove use.-handwashing signs provided; do post at all handsinks-SOPs have been submitted as required. Reviewed SOPs with CFPM and provided corrections. Please provide updated copy by 3/9/16. Improvements have been noted in food storage and handling.-reach in checked ok -- products temped 36-38F-make up unit checked ok - products temped 37-39F-food stored properly; eggs observed on bottom shelf-hot holding case - all other items checked at 145F or above-nothing cooking at time of inspection; reviewed final cook temperatures and reheating temperatures-discussed raw handling and thawing procedures with no issues noted-3 compartment sink and test strips available-no sanitizer buckets set up at time of inspection; ensure buckets are available for cleaning as needed-chemicals labeled and stored properly-restrooms stocked and clean-regular pest control by Clark; no issues noted at time of inspection-general cleanliness good-dumpster ok-discussed employee health - ensure anyone with gastrointestinal symptoms (vomiting / diarrhea) is excluded for 48 hours after symptoms stop.
|
2/24/2016 | Routine Inspection 2nd | 93 |
- General Comments that relate to this Inspection
Inspector met with all members of the kitchen staff; CFPM and manager. Discussed food safety; temperature danger zone; maintaining logs; personal hygiene. SOPs have been submitted by the consultant. Inspector will review SOPs with all staff. Training material has been ordered for staff. Manager is scheduled to take CFPM class on Monday. Additional staff will be taking the CFPM class.Met with refrigeration repair person. He stated the reason the unit was freezing and causing the temperature to increase was that the unit was turned down too low. Charge on unit checked ok. Unit checked at 38F. Thermometer on unit is not accurate; thermometer inside is broken. Provide hanging thermometer for inside of unit.Highly recommend replacing unit.Unit may be used with the following condition: temperature logs must be maintained every 2 hours for the unit. Temperatures must be taken of the food items inside the unit to verify that they are maintained at 41F or below. No cooling may be done using this unit. Temperature logs shall be faxed/emailed daily to the health authority. (328-6176 or dkarlicek@washoecounty.us) Failure to maintain and submit logs shall result in a reinspection. If during the reinspection the food is temped above 41F the permit shall be suspended until a new unit is purchased. OK to operate. Permit reinstated with the above conditions.
|
1/22/2016 | Routine Reinspection 1st | 100 |
- [5] Potentially hazardous food meets temperature requirements during storage; preparation; display; service; transportation
The following temperatures were observed: chickens thawing at room temperature at 70F; reach in -- pork at 54F (dated 1/20); beans (3 pans) 51-54F(dated 1/19); tamales54F (dated 1/18). Approximately 1 50 gallon trash can of food voluntarily discarded. Due to repeated critical violations; lack of active managerial control; and emminent health hazard this permit is suspended. NO FOOD SERVICE MAY BE CONDUCTED IN THIS KITCHEN UNTIL A REINSPECTION BY THE HEALTH AUTHORITY OCCURS AND THE PERMIT IS REINSTATED.
- General Comments that relate to this Inspection
Per operator; a food safety consultant has been hired as required. Provide SOPs to the health authority. Daily temperature logs are required for hot and cold holding units. Logs must be faxed/emailed DAILY to the health authority for review until further notice. 775-328-6176 or dkarlicek@washoecounty.us. Per operator logs are being kept but are not available for review at time of inspection. Keep logs on site for review during inspections. Operator stated they are planning a kitchen remodel in the next year. A prep sink shall be installed in the kitchen area during the remodel. Call for reinspection 328-2614 or 203-8459.
|
1/21/2016 | Routine Inspection 1st | 95 |
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
Facility shall repair hot holding unit in kitchen to enclose all gaps to prevent heat loss.Store manager requested extension on 12/26/15 for abatement date of 01/14/16.
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
350) Floor in need of repair. Repair the following area(s) to maintain a smooth; durable; and easily cleanable surface.All floor tiles including base coving shall be repaired to be smooth; durable; and easily cleanable. Store manager Cesar requests extension for abatement date of 01/14/16.
- [1] Rooms clean; lockers provided; facilities clean; properly located
Facility shall provide lockers for employees to store all personal items.Store manager requested extension for abatement date of 01/07/14.
- General Comments that relate to this Inspection
Standard operating procedures for hot holding; cold holding; cooling; storage of food; final cook temperatures; cleaning and sanitizing schedules and employee health and hygeine shall be created; documented and kept in a training binder on site. Resources can be found at www.washoecounty.us/health- Food protection program -online forms/guidesHealth inspector recommends facility hire a food safety consultant for creation of S.O.P.'s for this kitchen permit. At this time; no foods other than tamales and refried beans shall be allowed to be cooled and reheated for service. A reinspection is required and a reinspection fee will be charged.
|
12/31/2015 | Routine Reinspection 1st | 97 |
- [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 41 degrees F or less and hot foods maintain 135 degrees F or more to prevent bacteria growth.The following TCS foods were noted at time of inspection:1) Pico de gallo @ 54 F2) Whole raw shell eggs in warehouse 58-60 F3) Cooked pork 107 -123 F4) Tamales 127 - 128 F5) Cooked chicken in reach in unit @ 58 F* The TCS foods found in the temperature danger zone were voluntarily discarded. ** Corrected on site*** This is a reoccurring repeat violation
- [2] Food protected during storage; preparation; display; service; transportation
050) Food not covered. Except during cooling; all food products must be covered to prevent potential contamination.All food shall be covered including baked goods stored in downstairs warehouse under pipes.050) Food product stored on floor. Store all food product at least 6 inches off floor to prevent potential cross contamination.All food shall be stored off ground. Facility shall organize both walk in freezer and walk in refrigerator for proper segregation of raw foods from ready to eat and cooked foods.050) Raw product stored incorrectly. Store all raw foods below cooked and ready to eat foods to prevent potential cross contamination.Rearrange all raw foods inside reach in unit to be below ready to eat foods; Whole raw shell eggs shall be stored on bottom shelf in produce reach in unit.* Date marking of all prepared foods shall be marked on a consistent basis.
- [2] Handling of food; ice; minimized
060) Inappropriate scoop used for food service. Use an approved; food grade scoop with a handle to minimize hand contact with food product.Observed improper scoop used for pinto beans in reach in unit. Discontinue using stryofoam bowls or any bowl as a food scoop. * Corrected on site.
- [5] Hands washed and cleaned; good hygienic practices
110) All employees must wash hands with soap and water and dry hands with disposable paper towels.Observed food handler enter work station without washing hands. Observed food handler with nail polish on nails and handling open food.Reviewed with operator jelwrey policy for food handlers. Discussed hand hygiene and glove use. Bare hands cannot touch ready to eat foods including fresh produce. * Corrected on site.
- [3] CFPM or person in charge present; certificates posted as required
Store manager is scheduled to take food safety course for initial certification in January of 2016. Luis; the kitchen manager took course for initial certification in December 2015 and awaiting test results.No other employee is scheduled to take course or has failed food safety course for initial certification in 2015.
- [2] Food (ice) contact surfaces: designed; constructed; maintained; installed; located
Facility shall repair hot holding unit in kitchen to enclose all gaps to prevent heat loss.
- [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.Floors in walk in freezer and walk in unit shall be thoroughly cleaned of all food debris buildup and liquid spills.350) Floor in need of repair. Repair the following area(s) to maintain a smooth; durable; and easily cleanable surface.All floor tiles that are broken or missing shall be replaced by back entrance and hallway to be smooth and easily cleanable.
- [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.All personal jackets; cell phone and wallet shall be stored away from operations of the kitchen.* This is a repeat violation.** Facility shall provide lockers for employees to store all personal items.*** This is a repeat violation
- General Comments that relate to this Inspection
The following items shall be corrected within 7 days:1) The bakery department shall apply for a separate health permit to operate from the kitchen. Both divisions are located adjacent to each other in a facility >5;000 sq. ft. The food safety manager will have direct operational supervision of the respective divisions.2) Both hot and cold temperature logs shall be completed on a daily basis and faxed to the area health inspector; Dianna Karlicek at 328-6176.3) The kitchen shall discontinue cooling prepared foods with the exception for tamales and refried beans. A cooling log shall be submitted on a daily basis for both items to area health inspector.4) Every food handler shall be trained on the proper use of gloves and handwashing. All employees shall wash hands prior to donning on clean gloves.5) Every food handler will be trained to use a food temperature thermometer including calibration and proper completion of temperature logs. 6) Standard operating procedures for hot holding; cold holding; cooling; storage of food; final cook temperatures; cleaning and sanitizing schedules and employee health and hygeine shall be created; documented and kept in a training binder on site. Resources can be found at www/washoecounty.us/health.A reinspection is required. Failure to correct all critical violations will result in immediate suspension of health permit. Facilities will not be able to operate until a food safety consultant is contracted to create a program of training and S.O.P.s for the facilities.Call Kim Franchi @ 328-2682 if an extension for any item that may need an extension.A reinspection fee will may be charged for repeat violations.
|
12/24/2015 | Routine Inspection 2nd | 81 |
- [3] CFPM or person in charge present; certificates posted as required
This kitchen permit will be changed to a risk category 4 health permit which will require a Certified Food Protection Manager to be on site at all times during food handling operations.This kithcen will have 2 separate Certified Food Protection Managers to oversee both the Bakery division and the hot food/deli division of the kitchen permit. Please call health inspector once the CFPM certified food protection manager has been acquired on or before 06/22/15.
- General Comments that relate to this Inspection
Health inspector reviewed temperature logs for hot food at display case with grocery manager.Health inspector discussed with operators and food handlers to conduct a cooling study for hot foods that are prepared and cooked in advance to ensure that proper cooling parameters are being met. Prepared foods must be reheated to 165 F for at least 15 seconds on stovetop and not at the hot holding case. Do verify that prepared TCS (time temperature control for safety) foods are being reheated to proper cook temp.Notes:Final cook temperature of pork noted at 180 F.TCS foods made in advanced temped with the following cold holding temps:Chille rellenos @ 34 F and pork @ 39 F. Cold holding temps checked OK and < 40 F. Raw fish @ 40 F. Hot holding temps. recorded:Chicharon @ 174 F; caldo deres @ 164 F; Ropu viesa meat and cooked vegetable dish @ 146 F. Whole fried Tilapia temped at 119 F proper hot holding of all TCS foods. TCS (Time temperature control for safety) cannot remain in the temperature danger zone longer than 4 hours! TCS foods that cannot be verified for the time stored in the temperature danger zone SHALL BE DISCARDED IMMEDIATELY. NO REHEATS AND COOL DOWNS.Do have food handlers verifty final cook temperatures for all TCS meat items. Pork must be cooked to 145 F; Beef to 155 F and chicken to 165 F. Vegetables have been moved to a separate two door cold holding NSF unit. Main cook is cooking in smaller batches. Temperature logs are being completed. Do review these procedures wtih main cook in kitchen and document ALL AND ANY corrective action.
|
6/5/2015 | Routine Reinspection 3rd | 97 |
- [5] Potentially hazardous food meets temperature requirements during storage; preparation; display; service; transportation
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.Tamales in 2-door reach in unit recorded at 50 F; chimichanga's @ 48 F and house made salsa @ 46 F. * All PHF foods voluntarily discarded. Tamales were prepared 2 days ago and wrapped in foil and stored in a plastic tote covered. Reviewed with person in charge and food handler proper cold holding at 40 F or lower. Do pre-chill ingrediants prior to making tamales and chimichango's. Do portion foods into shallow pans to promote proper air flow. Discontinue overstocking and overfilling the 2-door reach in unit. This unit is not designed to cool foods. Refrigerator units are designed to cold hold foods only. ** This is a repeat critical violation. Support Kitchen will be required to create; keep and document temperatures for all cold holding equipment and do a cooling study on PHF prepared foods that are prepared; cooked and cooled for later use.Reviewed wtih operator proper cooling parameters. Hot foods must be cooled from 140 F to 70 F within 2 hours and than from 70 F to 40 F within another 4 hours. Please conduct a cooling study on hot foods that will be cooled and cold held for later use. Potentially hazardous foods/time temperature control for safety cannot be stored in the temperature danger zone for longer than 4 hours. Foods must be discarded if internal registered temperature is between 40-140 F for longer than 4 hours.
- [3] CFPM or person in charge present; certificates posted as required
- General Comments that relate to this Inspection
Observred ice being used to rapidly cool down prepared PHF foods on stainless steel counter. Discussed with operator to completely ice down the food while cooling and stir hot foods to promote air flow. This kitchen has a large volume and a large amount of different types of food being made and stored in a small space. The kitchen has only one upright reach in unit and one makeup table. Recommend scaling back on menu items to promote proper safe flow of food operations. Health inspector has observed in the last two consecutive inspections that the kithcen lacks the space to safely prepare all the menu items offered. Do organize prepared foods to prevent possible cross contamination from the many activities and operations being conducted in the small space. A reinspection fee will be charged for 3rd reinspection. Failure to correct violation will result in immediate suspension of health permit. A temperature log and procedures on how to monitor cold holding and cooling will be required to be documented; reviewed with food handlers and provided to health authority for review.
|
5/29/2015 | Routine Reinspection 2nd | 92 |
- [5] Potentially hazardous food meets temperature requirements during storage; preparation; display; service; transportation
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.The following temperatures were recorded at time of reinspection:Carnitas @ 70 F; beef @ 120 F; pork @ 77.4 F; chicken @ 70 F; refried beans @ 70 F and cooked tomatoes @ 50 F. Health inspector observed several prepared hotel pans of cooked potentially hazardous foods stored on prep table with raw foods such as eggs and fish. Food temperatures were found in the temperature danger zone. The temperature from 40 F - 140 F. Reviewed with operator that hot foods must be maintained hot at 140 F or higher. Food must be reheated to 165 F for 15 seconds prior to hot holding in steam table at 140 F or higher. Steam table is not a reheating unit and cannot be used to reheat foods that are made from scratch in kitchen. Potentially hazardous foods must be cold held at 40 F or lower. Do not slack or thaw potentially hazardous foods at room temperature. The kitchen prepares a large number of prepared foods made from scratch. Discussed with operator to discontinue prepping raw meats and prepared ready to eat foods at the same time on the same prep table. The flow of food operations must be set up to prevent cross contamination. Discontinue allowing employees to store their personal cell phones on top of canned food items that will be used for the food in kitchen. Designate a separate area to store their personal food items such as their snacks and beverages. ** Carnitas to be reheated to 165 for 15 seconds and placed into steam table immediately following. *** Pork was voluntarily discarded and all other items found at 70 F was placed into cold holding at 2 door reach in unit. CORRECTED ON SITE - REPEAT VIOLATION.
- [1] Thermometers provided and conspicuous
The following cold holding units do not have thermometers and violation still exists:1) 2 door makeup/cold holding unit. Dairy cream temped at 40 F.2) 1 door Coca Cola reach in unit where fresh salsa is cold held. Salsa temped at 38 F with thermocouple.* This is a repeat violation.
- [3] CFPM or person in charge present; certificates posted as required
Health inspector discussed with person in charge to have a Certified Food Protection Manager oversee the operations in the kitchen. Currently; the bakery manager is the designated CFPM for the kitchen but does not overssee the operations in the cooked foods department. This portion of the kitchen is lacking active managerial control. Health inspector observed employee wash hands in 3 compartment sink and no handwashing occurring between changing of gloves. This operational portion of the kithcen shall have a Certified Food Protection Manager in charge of the safe food handling operations for all of the cooked and prepared foods in the kitchen by 06/22/15.
- [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.Facility shall designate an area for personal employee artifacts. Employees are prohibited from eating inside the support kitchen. All snacks should be stored separately from operations of the kitchen. All employee drinks to be stored covered with a lid and a straw provided and not stored throughout the kitchen. Do provide a separate area for employee personal beverages. This also includes cell phones and any other employee personal items.
- General Comments that relate to this Inspection
A reinspection is required for compliance. Failure to correct all violations will result in reinspection fees being assessed and possible suspension of health permit. This support kitchen may be subject to having a separate health permit for its deli/prepared foods operations and a separate permit for its bakery operations if facility fails to oversee the safe food handling operations of the deli/prepared foods operations. Reviewed with operator proper handwashing times and reviewed flow of food in the support kitchen to prevent cross contamination.
|
5/22/2015 | Routine Reinspection 1st | 90 |
- [5] Potentially hazardous food meets temperature requirements during storage; preparation; display; service; transportation
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.Pork soup temped at 67 F in reach in two door cooler. Soup was prepared a little over 2 hours ago and was cooling in reach in unit covered with plastic wrap. Reviewed with operator 2 step cooling process. Hot foods must be cooled rapidly from 140 F to 70 F within first two (2) hours and than from 70 F to 40 F in another 4 hours. The first cooling parameter must be met prior to proceeding with step 2. Cold holding units are for cold holding food and not designed to cool foods. ** Pork soup was reheated to boiling for 15 seconds and recooled. Corrected on site. Discussed with operator to cool foods rapidly by divinding hot foods into shallow pans; using ice wands or ice bath to rapidly cool. Health inspector recommended operator conduct a cooling study on hot foods cooled on premise to verify cooling steps are being met. *** A reinspection is required.
- [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.The following cold holding units must have thermometers:1) 2 door desert case. Leche cake cup recorded at 42 F. 2) 2 door makeup/cold holding unit. Sourcream temped at 38 F.3) 1 door Coca Cola reach in unit where fresh salsa is stored. Salsa temped at 38 F;
- [2] Food (ice) contact surfaces: designed; constructed; maintained; installed; located
Observed enamel pot in kitchen with several chipped areas of enamel throughout pot. * Operator voluntarily discarded chipped enamel pot. Corrected on site.
- General Comments that relate to this Inspection
Cold holding units checked OK and within regulations. Reach in cake case @ 36 F. Cold temps. recorded: Lettuce @ 39 F; cream @ 36 F and salsa @ 34 F. Hot holding temps. recorded: Chimichangas @ 168 F; taquitoes @ 158 F; refried beans 160 F; white rice @ 169 F; Mexican rice 162 F; beef soup 157 F; and meatballs @ 150 F.Chile rellenos observed cooling in shallow pans on countertop properly. eDairy dates current.Chlorine sanitizer recorded at 100 ppm. Chemicals properly stored and labeled. Observed good handwashing. Reviewed with operator importance of handwashing and monitoring self service of baked goods. Tongs are used.
|
5/14/2015 | Routine Inspection 1st | 92 |
- [2] Food protected during storage; preparation; display; service; transportation
Observed tomatillos soaking in water at 3 compartment sink while employee washed and rinsed utensils and food service equipment in first two compartments. Discontinue using 3 compartment sink to prep foods when warewashing and dishwashing is occurring.
- [2] Handling of food; ice; minimized
Discontinue using plastic ramekins for scoops at makeup unit. Inappropriate scoop used for food service. Use an approved; food grade scoop with a handle to minimize hand contact with food product.
- General Comments that relate to this Inspection
Hot holding temperatures recorded:Rotisserie chicken 152 F; shredded meat @ 152 F; carnitas @ 179 F; chimichanga @ 163 F and fried beans @ 135 F. Cold holding units checked OK and within regulation. Dessert cases checked OK; jello salad recorded at 40 F and sourcream at makeup table recorded at 40 F.Discussed with operator to consider installing a prep sink. Fruit is cut on premise and all melon and other fruits must be cleaned or prepped at a prep sink. The 3 compartment sink may be used but the basin or well must be washed with soapy water and soap first; then rinsed and sanitized. Handsink properly stocked with liquid soap and sanitary disposable towels. Hot foods that are leftover from business day must be properly cooled. Hot foods must be cooled rapidly from 140 F to 70 F within first two hours and than from 70 F to 40 F within another 4 hours. Facility uses ice and water baths. Bakery and deli divisions obeserved clean and organized.
|
6/4/2014 | Routine Inspection 1st | 98 |
- General Comments that relate to this Inspection
No violations observed at time of inspection. Thank you.Bakery is part of kitchen. Cold holding cake display units checked OK and recorded < 40 F.Handsinks properly stocked and functional. Hot holding temperatures recorded at hot line:Pork stew @ 143 F; pork soup @ 166 F; carnitas @ 152 F; chicken wings final cook temperature of 200 F and intestines @ 165 F.Reviewed with operator two step cooling process:Hot foods must be cooled from 140 F to 70 F within the first 2 hours and than from 70 F to 40 F within the next 4 hours. The hot foods that are cooled are whole roasted chickens and tamales. Do conduct a cooling study on these two food items to verify cooling practices are being followed properly.
|
3/7/2013 | Routine Inspection 1st | 100 |
- [1] Thermometers provided and conspicuous
Several refrigeration and display cases observed wihout thermometers; install thermometers in all refrigeration units. (employees must be able to verify cold-holding of 40F and below)
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
Facility shall repair lid on make-up refrigeration unit; lid is damaged.Facility shall repair make-up refrigeration unit to eliminate water collection; water pooling/collection may harbor microbial growth.Facility shall replace broken bulk storage unit lids to ensure a smooth and easily cleanable surface.Install lids on bulk storage containers with missing lids.
- [1] Installed; maintained
Facility shall repair the leaking faucet at three-compartment sink and replace the dishwasher spray unit retention spring.
- General Comments that relate to this Inspection
The following was observed at the time of inspection:Hot-holding checked good; chicken wings at 148F; chicken burrito at 178F; beef tongue at 157F; refried beans at 158F; rice at 158F.Cold-holding checked good; tomatoes at 38F; cheese at 37F; salsa/pico de gallo at 36F; sour cream at 43F.Reviewed the importance of frequent handwashing; Inspector would like to see more frequent handwashing and glove changes with all employees.Reviewed warewashing procedures with Manager****Reviewed employee illness protocols and symptoms to be aware of.
|
10/3/2012 | Routine Inspection 1st | 97 |
- [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.
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
Observed bulk food containers with cracked and damaged lids; facility shall replace lids with a cleanable lid. Lids shall be cleanable; in addition; they can not be a physical hazard to food due to broken pieces of plastic.
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
Observed damaged tiles in bakery/deli area; in addition; some tile grout needs repair. Repair areas to ensure a smooth and easily cleanable surface and no water collection. Some tiles were floating on water****
- [1] Premises free of litter; unnecessary articles; equipment/personal articles properly stored; authorized personnel
Observed open drink containers in food preparation area; keep all employee drinks in food preparation area with a lid and straw.
- General Comments that relate to this Inspection
The following was observed at the time of inspection:Hot-holding temperatures checked good; pork at 154 degrees; rice at 145 degrees; beans at 146 degrees; burritos at 141-144 degrees; pork stew/soup cooking at 166 degrees.Cold-holding checked good; tomatoes at 38 degrees; sour cream at 37 degrees; chicken at 36 degrees.Reviewed handwashing and employee illness polices; recommend more frequent handwashing with all staff. Handwashing sink checked stocked and functional.Notes:Do not use sponges at three-compartment sink***sponges are not approved for food contact surfaces.Keep chemical test kits available in all Dept areas to monitor sanitization levels at three-compartment sink and sanitizer buckets.All refrigeration unit operating between 36-43 degrees; remind all staff on proper food storage as indicated above.
|
10/6/2011 | Routine Inspection 1st | 95 |
- [3] CFPM or person in charge present; certificates posted as required
No CFM on staff. Obtain a minimum of one full time CFM by 10/26/10.
- General Comments that relate to this Inspection
**All violations corrected except for the CFM.Raw product stored correctlyThermometers on siteKnives stored correctly**Temperature charts are being kept for hot holding.
|
8/31/2010 | Routine Reinspection 1st | 97 |
- [2] Food protected during storage; preparation; display; service; transportation
Raw product stored above ready to eat foods (salsa). Store all raw product below ready to eat foods. Reviewed proper ordering with employees.
- [1] Thermometers provided and conspicuous
Employees not sure about where thermometers were. Stem thermometers need to be available to ensure proper temperatures in holding case.
- [3] CFPM or person in charge present; certificates posted as required
No certified food manager. Facility must have a minimum of one full time certified food manager all times that potentially hazardous food is being handled. **60 days to correct. List of instructors provided**
- [2] Food contact surfaces of equipment and utensils clean; free of abrasives; detergents
Dirty knives stored in clean knife rack. Keep clean and dirty knives stored separately to prevent potential cross contamination of clean knives.
- General Comments that relate to this Inspection
Hand sink stockedTemperatures good-rice - 160F-chicken - 155F-beans - 170FRefrigeration @ 40F or belowSanitizer bucket @ 200ppm quatFacility clean**Temperature control needs to be tightened up in this area. Product temps in the display case ranged from 135F - 170F; but there was little knowledge of proper temperatures. Both cooling items and the roasted chickens for sale were pushing on the four hour time limit; mostly because there was no procedure in place. Reviewed the cooling process and corrected items that had been out for 3 hours. Also suggested that roasted chickens and display case be monitored regularly; and that product that was found out of temp be discarded after a maximum of 4 hours. Obtaining a certified food manager will help with designing these protocols.
|
8/27/2010 | Routine Inspection 1st | 92 |
- General Comments that relate to this Inspection
Previous violations fron 2/5/2009 have been corrected. Spanish rice in steamer at 167 F. Wiping rags in chlorine sanitizer at 10 ppm. Chicken and ribs in hot display case at 147 F. and 165 F. Red chile with meat at 142 F. in hot box. All ready-to-eat foods stored above raw meats in reach in.Inspected area behind proofer for evidence of cockroaches. None seen.
|
2/9/2009 | Routine Reinspection 1st | 100 |
- [5] Potentially hazardous food meets temperature requirements during storage; preparation; display; service; transportation
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.Cooked beans on stove at 110 F. (cooling before refrying). Reheated to 165 F. and put in hot holdong oven at 140 F. until ready to make refritos.Cooked rice in electric steamer at 84 f. to 100 F. inernal temp. Voluntariy discarded. Determine if unit is maintaining temperature using a stem thermometer prior to use.Roast ribs in hot display case at 116 F. - 120 F. in part that was overfilled. Reheated in oven to 165 F. prior to placement in the hot holdong oven.Green chile with meat in hot holding ovenh at 118 F. Reheated on the stove and returned to hotholding unit.
- [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.Tomatoes; fruits stored beneath raw chicken and beef. Corrected immediately.
- [1] Wiping clothes: clean; use restricted
250) Moist wiping cloths must be kept in sanitizing solution between uses to prevent bacteria growth.
- General Comments that relate to this Inspection
Other temps. were good: Hot display case items between 135 F. and 167 F.; red chile in hot holding oven at 163 F.; items i n cold table at 38 F. - 41 F. internal product temp.; reach in at 34 F. Chicken on hot table at 153 F. Chlorine sanitizer in bucket for rags at 200 ppm. Previous problem with cockroaches has been abated. No sign of roaches in facility.
|
2/5/2009 | Routine Inspection 1st | 92 |
- General Comments that relate to this Inspection
All violations noted on the routine inspection conducted on 3/13/2008 were corrected.Product temperatures taken in hot case: Rice 147 F; beans 147 F; beef in sauce 164 F; pork chops 145 F; chicken wing 149 F; pork meat 165 F; roast chicken quaters 143 F; Temperature in hot case at 167 F.Temperature of bakery and deli refrigerfators at 30 F.
|
3/18/2008 | Routine Reinspection 1st | 100 |
- [5] Potentially hazardous food meets temperature requirements during storage; preparation; display; service; transportation
Ambient temperature of hot food case was 155 F. Temperature of foods on top of several pans in hot case were below 140 F; these pans had been in hot case about two hours; pans were removed for reheat. Do not overfill pans with food to keep at proper temperature in hot case. Other temperatures taken in hot case were ok: rice at 164; beans 143 F; beef soup 156 F; meat in sauce 155 F; seafood rice 162 F.Ambient temperature of hot case for packed rotisserie chicken was at 120 F; temperatures of six chickens found in case were 97 F to 120 F and had been there for about 4 hours; chickens were voluntarily discarded. Hot case to be discontinued; chicken to be sold directly from rotisserie oven.
- [4] Facilities to maintain product temperature
Ambient temperature of deli and bakery coolers were at 47 F; product temperature in deli cooler measured at 47 F. Must service both of these coolers to keep product temperatures at 40 F or below.
- [2] Dishwasher facilities designed; constructed; maintained; installed; located; operated as required
First compartmet of 3-compartment sink noted being used to clean and thaw whole raw fish while dirty kitchenware was noted in other two compartments and in process to be washed. This is a repeat violation from previous inspections. 3-compartment sink is to be used for one activity at a time; sink must be cleaned and sanitized between different uses to prevent cross-contamination between food products and utensils. Per manager; fish and other meat products are to be cleaned and thawed only in prep sink in meat department hereafter.
- [4] Presence of vermin; outer openings protected; no prohibited animals
Some dead roaches and two live roaches observed on glue boadrs inside control panel cabinet for rotary oven. Pest control copmany serviced area recently and will continue service to eliminate roaches in this area.
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
Floor underneath pastry display cases was dirty; clean floor in this area more frequently to prevent build up of dirt.
|
3/13/2008 | Routine Inspection 1st | 86 |
Restaurant representatives - add corrected or new information about Marketon Kitchen, 1500 S Wells Ave, Reno, NV »