- General Comments that relate to this Inspection
No violations noted.Notes:Restrooms and handsinks properly stocked.Handswashing observed - goodDiscussed importance of handwashing;Discussed no bare hand contact with ready to eat foodsDiscussed employee health. Ensure employees ill with gastrointestinal symptoms (vomiting and/or diarrhea) or sore throat with fever are excluded for at least 48 hours after symptoms stop.All coolers at 41 f or below-pasta salad 38 f-turkey 42 f-ham 41 f-potato salad 42 f-chicken 41 fStew 160 fChili 145 fDiscussed cooling procedures - good. Facility cools at shallow levels inside walk-in cooler. Ensure that food is uncovered or vented properly until it reaches 41 f.Dishmachine ok-wash 160 f-Rinse 180 fSanitizer buckets at 400 ppm quat.Test strips availableObserved good food storageFacility clean and well kept**Facility doing vacuum packaging of raw tri tips. This is considered a Special Process and will require a HACCP Plan. Inspector will notify facility of requirements.Other CFPM's:Jose Gomez FloresM1105889/28/18Carlos Paredes -SerranoM1105859/28/18Sandra Barajas NavaroM1105912/25/16No employees have failed course in past year.
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12/10/2015 | Routine Inspection 1st | 100 |
- [1] Walls; ceilings: attached equipment constructed; good repair; clean surfaces; dustless cleaning methods
#36- Observed mold growth and possible water damage on the walls in walkin refrig. unit. Must thoroughly clean with soap and water and sanitize with a 10% bleach solution.
- General Comments that relate to this Inspection
Notes: - Ice machine clean; ice scoop stored properly- Dishwasher working properly- observed rinse temp @ 180F- Temps taken (hot hold): Chili- 154F (Steam table the same)- Col hold in makeup units- holding @ 40F throughout facility. Temps taken of turkey; cheese; and roast beef- all 42F.- Freezers – Good; properly functioning- Test strips available – facility uses Quat- Handsinks all properly stocked with soap and papertowels
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11/19/2014 | Routine Inspection 1st | 99 |
- SECTION XVI: GENERAL COMMENTS
The items noted on the previous routine inspection conducted on 10/22/2013 have been corrected.Deli case at 42 F ambient temperature; whole turkey breast package at 45 F. Case will be serviced tomorrow to keep product temperatures at 40 F or less.
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10/28/2013 | Routine Reinspection 1st | 100 |
- [5] Potentially hazardous food meets temperature requirements during storage; preparation; display; service; transportation
Swiss cheese 50 F; provolone cheese 58 F; cheese being left out during lunch and placed afterwards under refrigeration; no temperature tracking done to keep cheese under 4 hours at temperatures over 40 F. Must keep cheese refrigerated to keep at 40 F or below.
- [2] Food contact surfaces of equipment and utensils clean; free of abrasives; detergents
Noted mold build-up inside ice machine. Clean and sanitize ice machine on frequent scheduled basis to keep free of mold or scale.
- [1] Walls; ceilings: attached equipment constructed; good repair; clean surfaces; dustless cleaning methods
Noted wall panels deteriorated inside walk-in cooler. Operator plans to have walls covered with FRP panles within short time.
- General Comments that relate to this Inspection
Antipasto 40 F; pasta salad 40 F; sliced tomatoes 44 F in refrigerated prep units.Soup 185 F in soup warmer.Quat sanitizer checked slightly below 200 ppm in sanitizer bucket at prep station. Channge sanitzer more frequently to keep at 200 ppm concentration.Dish washer thermometer at 178 F on fnal rinse cycle.Walk-in freezer at 0 F; Walk-in cooler at 38 F.Product temperatures checked at 40 F and below in walk-in cooler.Lunch meat packages at 42 F to 44 F in refrigerated case. Lower temperature of this unit to keep products at 40 F or below.Discussed employee glove use requirement when new regulations adopted; recommed impement glove use now.Noted hand sinks in prep area and in restrooms stocked and functional.
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10/22/2013 | Routine Inspection 1st | 92 |
- General Comments that relate to this Inspection
All violations noted on the previous inspection have been corrected.Dish machine tested 162F at the dish and 180F at the external jacket thermometer. Ok to use. Enusre that the external thermometer reads a minimum of 180F prior to use each day.
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10/4/2012 | Routine Reinspection 1st | 100 |
- [4] Sanitization rinse; clean; temperature concentration; exposure time; equipment; utensils sanitized
Dish machine not sanitizing properly. Observed 175F on external thermometer on the rinse cycle. Tested internal temperature on two additional and separate runs (153F & 149F). High temperature sanitizing water must reach a minimum of 162F at the dish (internal) or 180F at the jacket thermometer. Repair or replace. Until the unit is repaired; sanitize in the 3-compartment sink. This is a 48 hour mandatory abatement (by Monday 10-1-12).
- [1] Installed; maintained
All faucets and spray arms by code must hang freely above the flood level rim of the sink to prevent the possibility of backflow. The spray arm on the food preparation sink is hanging below the floor level rim. Repair or replace.
- [1] Premises free of litter; unnecessary articles; equipment/personal articles properly stored; authorized personnel
Observed unauthorized personnel (family members of other employees) in the main kitchen area and in the back area at the start of the inspection. Only employees necessary to the operation of the kitchen may be allowed in production areas of the facility. Corrected on-site.
- General Comments that relate to this Inspection
OBSERVATIONS:- Silicone the restroom hand sink to the back wall for ease of cleaning.- Post a copy of the Washoe County Certified Food Protection manager certificate within the facility. If the Washoe County certificate is not available; a copy of the picture identification card may be posted or a replacement copy of the certificate may be obtained from the Health District main office at 9th and wells avenue.- When possible; do not prepare food in the back of the facility while the back door is open (in order to prevent insect entry). Ok to have open during times of delivery and loading.- All temperatures observed were at or near that required by regulation (pasta 164F; beef stew 145F; tomato soup 146F; sliced tomato 43F; reach-in coolers 40F; 42F; walk-in cooler 42F; walk-in freezer 10F; display coolers 32F; 34F).- All hand washing stations were stocked and operational.- All chemicals observed were properly stored and labeled.- Sink sanitizer tested 200ppm quat ammonia with test strips available.
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9/27/2012 | Routine Inspection 1st | 94 |
- [1] Non-food contact surfaces of equipment and utensils clean
There was an accumulation of food debris on the outside of the cabinet doors (doors sticking to the cabinet and physically sticky to the touch). Clean and maintain clean.
- [1] Lighting provided as required; fixtures shielded
The light shields on the fluorescent bulbs in the front counter glass display cabinet are missing end caps. The shield end caps are required to hold the entire shield in place in the event of breakage over open foods. Install where missing over open foods.
- General Comments that relate to this Inspection
OBSERVATIONS & RECOMMENDATIONS:- All temperatures observed were at or near regulation (eg. freezer 0F; tomato bisque 176F; white wine sauce 182F; chicken breast 45F; chopped tomato 55F (prepared this morning); prep. table ambient 37F; walk in cooler ambient 38F; sliced tomato 49F; roast beef 51F; display case ambient 38F; make table ambient 40F.- Sanitizer bucket tested 100ppm quat ammonia. Makeup and maintain at 200ppm or per labeled instructions. Dish machine tested 162F at the dish. The external thermometer is registering below 180F (~172F) have the external thermometer checked to ensure accuracy.- Install a thermometer in the walk-in freezer. All other refrigeration units had thermometers installed and easily visible.- All hand washing stations were stocked and operational.
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9/13/2011 | Routine Inspection 1st | 98 |
- [4] Facilities to maintain product temperature
- General Comments that relate to this Inspection
The following was observed during the inspection:Deli display cooler @ 40 f. Pasta salad 39 f. Walk in 40 f. All food products stored properly. Tomatoes 40 f. Deli meat 40 f.Freezer @ 0 f. All food frozen.Reach in: salad 39 f. Tuna 39 f. Large freezer in back @ 0 f. All products frozen.Hot holding: Tomato Bisque 140 f. Chili 167 f. Handsink stocked properly w/ soap and p-towels.Sani bucket 400ppm3 compartment area ok - no leak in pipes.Dry storage area clean and organized.***Reach in cooler has been running at 50 f. Reach in cooler is down not being used for operation. N-47 refrigeration company will be coming out this morning to repair refrigerator. Call once refrigerator has been repaired. Refrigerator will need to be registering at 40 f or below. Paisan has adequate refrigeration for food products and all food products have been removed out of reach in unit that is down. Call once refrigerator has been repaired 771-6501 Byron Collins.
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7/27/2010 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
The following was observed during the inspection:Handsink stocked properly w/ soap and p- towelsFloors and counters cleanWalk in 40 f; Freezer 0 f; All food frozenReach ins @ 38 f; Tomatoes 39 f; Cheese 39 f; Deli meat 38 fHot holding: Ravioli 167 f; Deli Cooler - Ham (Whole) 40 f.Dishwasher @ 180 f; Final rinse.Dry storage - okCutting boards; handles; surface very cleanAll utensils; cookware stored properly.All serving spoons stored properly.Items discussed w/ Gary: Handwash policy; Sick employee policy.Observed handwashing and proper food prep while onsite.
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12/11/2009 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
**No violations observed during the inspectionHand sinks stockedDisplay reefer @ 38FDishwasher @ 180FSanitizer at 200ppm quatMake up units - 40FRoast beef - 39F; chili - 167FIce machine cleanRestrooms stocked
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5/20/2008 | Routine Inspection 1st | 100 |
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