- [3] CFPM or person in charge present; certificates posted as required
No Certified Food Protection Manager (CFPM) present at the time of inspection. The deli is a risk category 3 and requires a CFPM be present at all times during operation. Currently facility has only one CFPM who was not present during the inspection. Facility has indicated that staff are signed up for the CFPM course in early April 2016. Facility must have additional CFPMs certified by 4/14/2016.
- [1] Installed; maintained
Observed the mop sink faucet vacuum breaker leaking. Repair the faucet to ensure that the system is under adequate pressure with no leaks.
- General Comments that relate to this Inspection
All other violations from the previous inspection on 3/14/2016 have been properly addressed.-White powders not in their original containers have been labeled.-Eggs and raw meat are properly stored in the walk in cooler.-No food products have been stored in opened cans in the facility.-The walk in refrigerator door has been repaired.-Chemicals have been moved away from food products and are properly stored.-Shelves in disrepair have been replaced.-Bakery items are now covered with food grade plastic bags.
- General Comments that relate to this Inspection
All other violations from the 3/8/2016 inspection have been addressed properly.-No cooling was observed during the inspection. Discussed procedures in place for cooling potentially hazardous foods. Facility now checks temperatures regularly; allows the food to cool briefly; and once the food product reaches 135F it is put into the walk in refrigerator to finish cooling.-Observed sanitizer at 200 ppm chlorine. Sanitizer was remade to 75 ppm chlorine.-Chlorine test strips are now available. -Facility now has two new stem thermometers for checking food temperatures.-The facility now stores the steam table lid behind the unit after removing the lid.
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3/28/2016 | Routine Reinspection 1st | 96 |
- [5] Source sound condition; no spoilage
Observed cooked (boiled) chicken in a bowl on the deli make table - cooling. Operator advised the chicken was cooked at 7am and placed out in ambient temperature around 8am. Temperature was 85F-100F at 11am. Requested operator re-heat or voluntarily discard. Operator immediately reheated to boiling. Advised operator that after reheating to a minimum internal temperature of 165F; the chicken may be placed out to cooler for ~ 30 minutes; no more than 1 hour before spreading out onto a sheet pan for rapid cooling in the walk-in cooler. The chicken must be cooled from 135F down to 70F within 2 hours; and then from 70F to 41F within an additional 4 hours. Corrected on-site.
- [1] Original container; properly labeled
Observed bulk unlabeld white powder (flour; sugar; etc.). All white powders not in their original labeled containers must be labeled to prevent misuse.
- [2] Food protected during storage; preparation; display; service; transportation
- Observed cases of eggs and raw meat in package/box stored directly on the floor in the walk-in cooler. Keep all foods stored at least 6" off the floor to prevent any potential for contamination.- Operator using non-food grade garbage bags to cover (in direct contact) bakery items. Use only food grade materials to cover foods.- Operator storing peaches in an open #10 can. Once tin cans with liquid product are opened to the atmosphere; the contents must be immediately transferred to a food grade plastic or stainless steel container to prevent the leeching of metals from the can into the food.
- [3] CFPM or person in charge present; certificates posted as required
No CFPM present at the time of inspection. The deli is a risk category 3 and requires a CFPM be present at all times during operation. Currently facility has only one CFPM who was not present at the time of inspection. Must have additional CFPM's certified within 30 days (by 4-14-16)
- [4] Sanitization rinse; clean; temperature concentration; exposure time; equipment; utensils sanitized
Observed sanitizer wipe down water at 0ppm (using wrong test strips); remade at >200ppm. Makeup chlorine based sanitizer water at 50-100ppm. Do not mix with soap and sanitizer waters together as soap will inactivate the sanitizer. Clean countertops with soap and water; rinse and then wipe down with sanitizer and allow to air dry. Corrected on-site.
- [2] Accurate thermometers; chemical test kits provided; gauge cock (1/4" IPS Valve)
- Provide chlorine test strips for the proper makeup of sanitizer water. Makeup bleach water at 50-100ppm.- Must have a NSF listed calibrated stem thermometer for checking product temperatures. The only stem thermometer available was not calibrated and extremely innacurate. Calibrate at 32F in ice water.
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
The walk-in door is not closing tight agains the door frame. Operator has rigged a magnetic closure in place of the missing closure device. Repair or replace the closure so that the door closes tightly against the frame in order to help maintain adequate temperature and to prevent premature failure of the compressor.
- [1] Installed; maintained
The mop sink faucet vacuum breaker is removed and a plug has been installed in its place. Repair or replace the missing vacuum breaker.
- [4] Number; convenient; accessible; designed; installed
Observed operator storing the steam table lid in the hand washing sink. Do not store any items in the hand sink. The hand sink must remain accessible at all times during operation. Corrected on-site.
- [5] Necessary toxic items properly stored; labeled; used
Operator storing lubricant over bakery area and paint in the cabinet with single use articles (cups). All chemicals must be stored under and away from foods; food contact areas and equipment. Corrected on-site.
- General Comments that relate to this Inspection
OBSERVATIONS:- Defrost the chest ice cream freezer.- Paint or repair the exposed wood at the edge of the shelving above the dough table so that the finished surface is non-absorbent; smooth and easily cleanable.- Hand sink stocked and functional.- Clean-in-place equipment such as the dough former must be washed; rinsed and sanitized on a routine basis. Consult with the manufactuer on the cleaning process required.- Discussed employee health and that staff with gastrointestinal illness (vomiting/diarrhea) may not work for 48 hours after symptoms have stopped.-No one has taken the Certified Food Protection Manager (CFPM) exam within the past year and not passed.-No pest issues noted during inpsection.
- General Comments that relate to this Inspection
OBSERVATIONS:- Ensure hands are washed in conjunction with glove use. Reminded operator of No Bare Hand Contact law with ready to eat foods.- Post hand washing signs as required.- Date mark any foods maintained longer than 7 days.- Do not reheat on the steam table. All product must be initially reheated on the stove or microwave to 165F prior to placing in the steam table to hot hold at 135F or hotter. Observed the following temperatures: (rice = 168; beans=165; beef=174; chicken=180; pork=153).The following product and equipment temperatures observed were at or near that required by law. Makeup unit tomatoes 41F; head cheese 44F; ambient 44F; tamales hot holding on the grill at 145F; reach-in freezer 10F; walk-in cooler ambient 40F; refried beans within the walkin 45F; dairy reach-in 40F.- Ensure that personal items are stored in a designated area below and away from customer food items.- Discussed employee health and that staff with gastrointestinal illness (vomiting/diarrhea) may not work for 48 hours after symptoms have stopped.- No one has taken the Certified Food Protection Manager (CFPM) exam within the past year and not passed.- Discussed proper sanitization procedures.-No pest issues noted during inpsection.
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3/14/2016 | Routine Inspection 1st | 72 |
- [1] Non-food contact surfaces of equipment and utensils clean
FAN GUARD IN THE WALK-IN IS DIRTY. MUST CLEAN TO REMOVE ALL DUST BUILD-UP TO ENSURE THAT IT DOES NOT CONTAMINATE ANY OPEN FOOD PRODUCT.
- General Comments that relate to this Inspection
NOTES:HANDSINK AVAILABLE AND PROPERLY STOCKED.OBSERVED GOOD EMPLOYEE HANDWASHING WHILE ON SITE.SANITIZER BUCKET GOOD AT 100PPM CHLORINE.3-COMP SINK GOOD.ALL CONTAINERS LABELLED IF NOT ORIGINAL.WALK-IN AT 40F.NO PEST CONTROL ISSUES.NO EMPLOYEE HEALTH ISSUES.DISCUSSED STORING RAW SHELL EGGS ON BOTTOM SHELF TO REDUCE THE RISK OF CROSS CONTAMINATION OF READY TO EAT FOODS.
- General Comments that relate to this Inspection
NOTES:NO VIOLATIONS NOTED AT TIME OF INSPECTION.HANDSINK AVAILABLE AND PROPERLY STOCKED.ALL FOOD PROPERLY STORED.PREP REACH-IN AT 38F; FOOD INSIDE AT 42F.GOOD HOT HOLDING TEMPS - TAMALES 167F; REFRIED BEANS 162F.ALL LEFT OVERS ARE DISCARDED AT THE END OF THE DAY.DISCUSSED PROCESS FOR TAMALES. MEAT IS COOLED PRIOR TO MAKING OF THE TAMALE. ONCE MADE THEY ARE STORED IN FREEZER. TAMALES ARE RE-HEATED ON THE STOVE TOP FROM A FROZEN STATE - CHECKED POT OF TAMALES AFTER IS WAS DONE AND TEMP WAS ABOVE 165F. ENSURE MEAT IS COOLED WITHIN 4 HOURS PRIOR TO MAKING TAMALES.DISCUSSED EMPLOYEE HEALTH AND NO ISSUES. DISCUSSED IF EMPLOYEES ARE ILL WITH VOMITING OR DIARRHEA THEY DO NOT COME TO WORK FOR 48 HOURS AFTER THEIR SYMPTOMS STOP.
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2/18/2015 | Routine Inspection 1st | 99 |
- [1] Original container; properly labeled
Ensure that all bulk containers with product not easily identified by sight (e.g. white powders) are labeled to prevent misuse (i.e. 2-bulk flour bins at the dough area; 1-bulk baking powder bin at the dough area).Label all food product sold in bulk so that it may be traced back if necessary (i.e. bulk bags of churros). Label with name; address and phone number of facility where producted or bagged.
- [2] Accurate thermometers; chemical test kits provided; gauge cock (1/4" IPS Valve)
No chemical test strips available for proper sanitizer make-up. Obtain and make available. Make-up and maintain bleach sanitizing solution at 50-100ppm.
- [1] Wiping clothes: clean; use restricted
Wiping clothes at the deli area were not being stored in sanitizer water. No sanitizer water available. Advised operator to make-up sanitizer water prior to opening and change out each shift or as often as necessary in order to maintain adequate sanitizer concentration. Always store wiping clothes in the sanitizer water when not in use.
- [4] Number; convenient; accessible; designed; installed
Operator using the deli area hand sink to intermittently store the pan lid from the steam table during service. Do not store or otherwise block the handsinks as they are not convienent to use when blocked. Do not store food contact surfaces on or in the hand sink as it may lead to contamination of the food on the steam table. Corrected on-site.
- [2] Toilet rooms: self closing doors; fixtures maintained; clean; hand soap/drying devices provided; proper waste receptacle
- General Comments that relate to this Inspection
OBSERVATIONS:- Ensure that all hand washing stations are stocked with soap and paper towels at all times during operation. Recommend a dispenser be installed at the deli hand sink location (currently missing).- Ensure that moldy; compromised cans or otherwise spoiled food product is immediately discarded once observed (e.g. observed a couple of moldy oranges in the boxes of whole unpeeled oranges in the walk-in cooler). Corrected on-site.- Rotate out used utensils; trays; bins at the deli make table area at least once every 4-hours with clean utensils; trays; etc. in order to prevent pathogenic growh of bacteria as the food debris on the service utensils is not under temperature control. Wash; rinse and sanitize all food contact surfaces (cutting boards; etc.) every couple of hours; never exceed 4-hours without thorough cleaning/sanitizing of all food contact surfaces.- All product and equipment temperatures observed were at or near that required by regulation. All equipment had internal and/or external NSF listed thermometers installed. Refried beans 170F; rice 170F; beef 145F; deli meat 40F; sliced tomato 40F; reach-in freezer 6F; walk-in cooler 40F; make table cooler 40F.
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11/21/2014 | Routine Inspection 1st | 92 |
- [5] Potentially hazardous food meets temperature requirements during storage; preparation; display; service; transportation
30) Potentially hazardous food found out of temperature Tamales on stove at 130F to 135. Re-heat tamales to 165F for at least 15 seconds and ensure hot foods are maintained at 140 degrees F or more to prevent bacteria growth. Corrected on-site. *If time is used as a control; a written time tracking system must be used to ensure potentially hazardous foods are net held out of temperature for more than 4 hours total. Documentation of time as a control system must be available for review during inspections.
- [2] Potentially hazardous food properly thawed
70) Found beef roast stored in three-comp. sink. Per operator; meat is soaked in hot water to remove blood - discontinue soaking meat and ensure that meat is thawed/cleaned using one of the following approved methods: thaw all foods under continuously cold running water; under refrigeration; in the microwave; or as part of the cooking process to prevent bacteria growth. Corrected on-site.
- General Comments that relate to this Inspection
No violations noted at time of inspectionGeneral Notes:-hand sinks stocked-discussed future WCHD requirement of no bare hand contact with ready-to-eat foods-freezer less than 0F-walk-in at 37F-product dates current -containers labeled-handled scoops available-food all stored 6" above ground-three-comp. sink used for wash; rinse; sanitize-wiping cloth sanitizer bucket at 100 ppm chlorine-chemical test kits available-restrooms stocked and clean-discussed employee health policies. Ensure employees ill with gastrointestinal symptoms (vomiting; diarrhea; jaundice; fever) are excluded for the duration of symptoms and 48 hours after last symptom.
- General Comments that relate to this Inspection
General Notes:-hand sink stocked-discussed future WCHD requirement of no bare hand contact with ready-to-eat foods-hot holding: -beans; rice; pork; chicken 170F to 188F-discussed cooling procedures - per operator; limited cooling is conducted; only small portions of rice and beans - discussed process with no problems noted-make-up unit at 40F -cheese; deli meats 42F-45F *ensure unit is adjusted to maintain product temperatures at 40F or less even during busy times-wiping cloth sanitizer bucket at 100 ppm chlorine-chemical test kits available-three-comp. sink used for wash; rinse; sanitize *discussed sanitizing procedure for sink between uses-food and single service items stored 6" above ground-chemicals labeled and stored properly-restrooms stocked and clean-discussed employee health policies. Ensure ill employees with gastrointestinal symptoms (vomiting; diarrhea; jaundice; fever) are excluded for the duration of the illness and 48 hours after symptoms stop.
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9/9/2013 | Routine Inspection 1st | 93 |
- [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 scoops in food product not stored properly.
- [1] Non-food contact surfaces of equipment and utensils clean
Observed dough mixer with food stains and debris. Wipe and clean on a regular basis. Observed on walk in cooler handle food debris. Clean all handles on regular basis to prevent cross contamination.
- General Comments that relate to this Inspection
Notes:Walk in cooler @ 40 f. All baking products stored properly.All pastries stored in clean display. Trays clean and tongs clean. Freezer 0 f. Cake press clean. Prep area ok.Dry storage - all baking products stored properly. Handsink stocked and accessible.3 compartment sink operational. No leaks observed. Sprayer in good condition. Hood/oven area clean.
- General Comments that relate to this Inspection
Notes:Reach in cooler temps @ 40 f. Ham 39 f; Sliced tomatoes 39 f. Avacado 38 f. Drink cooler @ 40 f. All dates current on food and drink products. Hot holding temps: Pork 177 f. Equipment and meat slicer clean.Coffee area clean and well maintained.Handsinks accessible and stocked. Floors and counters clean.
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8/30/2012 | Routine Inspection 1st | 98 |
- General Comments that relate to this Inspection
All corrections have been completed from 5/23/11 Routine inspection.Walls have been painted and sealed; Ceiling painted and sealed.Floors painted and sealed. Complete CFPM requirements by 6/24/11. Reinspection on 6/24/11 for CFPM followup.
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5/31/2011 | Routine Reinspection 1st | 100 |
- [3] CFPM or person in charge present; certificates posted as required
Has not completed Serv Safe Course. An employee or manager must complete the 16 hour Serv Safe course to be in compliance w/ Washoe County Food establishment regulations. Course was suppose to be completed by 4/15/11. As of today's date this facility must have Certified Food Protection Manager by 6/24/11. Once course is complete bring ceritificate to Washoe County Health District on 1001 East 9th Street Building B with Test Score Attached to receive Washoe County Health District Food Managers Cards. CFPM must be completed by 6/24/11 or Health Permit to operate will be temporary suspended.
- [3] CFPM or person in charge present; certificates posted as required
Has not completed Serv Safe Course. An employee or manager must complete the 16 hour Serv Safe course to be in compliance w/ Washoe County Food establishment regulations. Course was suppose to be completed by 4/15/11. As of today's date this facility must have Certified Food Protection Manager by 6/24/11. Once course is complete bring ceritificate to Washoe County Health District on 1001 East 9th Street Building B with Test Score Attached to receive Washoe County Health District Food Managers Cards. CFPM must be completed by 6/24/11 or Health Permit to operate will be temporary suspended.
- [4] Number; convenient; accessible; designed; installed
300) All hand washing sinks must remain unobstructed and accessible during operation to ensure proper hand washing.Observed stainless steel pitcher in handsink in back area. All handsink must be obstructed and accessible. Corrected onsite.
- [4] Number; convenient; accessible; designed; installed
300) All hand washing sinks must remain unobstructed and accessible during operation to ensure proper hand washing.Observed tongs in handsink in front service area. All handsinks must accessible and not used for utensil storage. Handsinks must be used for washing hands.
- [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.Floors must have tile work completed by 5/31/11.
- [1] Walls; ceilings: attached equipment constructed; good repair; clean surfaces; dustless cleaning methods
360) Wall in need of repair. Repair following area(s) to maintain a smooth; durable; and easily cleanable surface.Wall in back room must be painted to make surface smooth; sealed; durable; and easily cleanable. All construction items must be completed by 5/31/11.Ceiling must be completed by 5/31/11.A walk in refrigerator was removed from this facility. All items above must be completed by 5/31/11.
- General Comments that relate to this Inspection
The following was observed during the inspection:Walk in cooler 40 f. All food items stored properly. Veggies 40 f.Freezer 0 f. All food products frozen.Dry storage - clean and organized. All products off the ground. Scoops ok.Pastry display clean - tongs stored properly.Handsink stocked properly w/ soap and p-towels.3 compartment sink - sprayer in good condition - no leak.
- General Comments that relate to this Inspection
The following was observed during the inspection:Hot holding: Tamales 145 f. Pork 144 f.Drink cooler @ 40 f. Reach in cooler @ 40 f. Cheese 38 f. Display cooler @ 40 f. Porking cooking on burners 200 f. Hood/ oven area clean.Floors and counters clean.Handsink stocked properly w/ soap & p-towels.Bathroom clean. Trash Area clean.
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5/23/2011 | Routine Inspection 1st | 84 |
- General Comments that relate to this Inspection
All items noted on the previous inspection conducted on 2/14/2011 have been corrected.Ok to issue permit to operate.Walk-in cooler at 38 F; other refrigerted equipment operating at below 40 F.Risk category 2 assigned. Facility must have at least one Certified Food Protection Manager on staff full time by 4/15/2011.Ok to have one staff member as CFPM for both permits in this facility.Clean and sanitize all work surfaces; food contact surfaces of equipment and utensils prior to start of food prep activities.Plans to open on 2/19/2011
- General Comments that relate to this Inspection
All items noted on the previous inspection conducted on 2/14/2011 have been corrected.Ok to issue permit to operate.Walk-in cooler at 38 F; other refrigerted equipment operating at below 40 F.Risk category 3 assigned. Facility must have at least one Certified Food Protection Manager on staff full time by 4/15/2011.Ok to have one staff member as CFPM for both permits in this facility.Clean and sanitize all work surfaces; food contact surfaces of equipment and utensils prior to start of food prep activities.Plans to open on 2/19/2011
- SECTION XVII: ABATEMENT DATE
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2/15/2011 | Opening Inspection | 100 |
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