- General Comments that relate to this Inspection
Reach-in refrigerator was serviced again. Ambient temperature checked at 41 F and product temperatures at 40 F to 44 F. Operator has ordered another refrigerator to replace the existing refrigerator in one week.
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9/23/2015 | Routine Reinspection 2nd | 100 |
- [4] Facilities to maintain product temperature
The reach-in refrigerator was serviced to keep product temperatures at 41 F or less but ambient temperature checked at 50 F at this time. TCS food inside this unit were prepared this day and relocated to other refrigators at this time; one bowl of rice prepared last night was at 50 F and voluntarily discarded. Do not store any TCS foods until unit has been serviced again and capable of maintaining ambient temperature of less than 41 F.
- General Comments that relate to this Inspection
All other items noted on the previous routine inspcetion conducted on 9/9/2015 have been corrected.Cooling time and temperatures are being recorded on logs and noted cooling being done within required timeframes now.
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9/21/2015 | Routine Reinspection 1st | 96 |
- [5] Source sound condition; no spoilage
Shellstock tag for box of oysters in use not retained; tag was discarded. Must keep tags always in box until empty and keep tag on file for 90 days thereafter.Oysters were voluntarily discarded.
- [5] Potentially hazardous food meets temperature requirements during storage; preparation; display; service; transportation
Bowl of cooked beef at 110 F in reach-in refrigerator; cooling for about 1.5 hours; beef was placed on ice/water bath in refrigerator to speed cooling. Other food products in refrigerator checked at 43 F to 44 F; ambient temperature registered at 44 F. Have refrigerator serviced to keep product temperature of 41 F or below. Recommend setting ambient temperature at 36 F.Must use proper cooling practices to allow foods to cool to 70 F within two hours on ice/water bath and continue cooling foods uncovered in 2 inch layers in walk-in cooler to 41 F within four hours.
- [2] Food protected during storage; preparation; display; service; transportation
Noted food pans covered with cloth towels in refrigerator. Cloth towles may be in direct contact with foods as they may impart chemicals from laundry to foods. Discontinue using cloth towels; use single use paper towels or plastic instead.
- General Comments that relate to this Inspection
Noted employee handling ready to eat food products with bare hands. Operator implemented glove use as of this moment. Ensure that employees use gloves whenever handling ready to eat food with hands as required under new regulations.Noted hand sinks stocked and functional.Walk-in cooler at 38 F.Must keep all food containers marked with the date when foods were prepared and use within 7 days or less.CFPM obtained ServSafe certificate via re-certification class taken less than a year ago and passed exam on first attempt. There are no additional CFPM's in the facility.
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9/9/2015 | Routine Inspection 1st | 88 |
- [1] Thermometers provided and conspicuous
Thermometer missing in cold holding unit (freezers have no thermometers)(all product are frozen). Ensure all refrigeration and freezer units are stocked with a conspicuously placed thermometer in order to monitor unit temperature.
- General Comments that relate to this Inspection
Notes-Hand sink properly stocked and used.-Bathroom properly stocked.-Reach-In 40F.-Reach-In 40F.-Hot Holding-Beans 150F.-Rice 163F.-Beef 165F.-Chicken 162F.-Reach-In 40F.-Proper thawing observed.-Hood clean.-Wiping cloth bucket sanitizer at 100 ppm chlorine.-Three compartment sink ok.-Test stripes available.-All items stored at least 6" off the ground.-All lights properly shielded.-Ice machine clean.-Ice scoop properly stored.-Walk-In 36F.
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9/9/2014 | Routine Inspection 1st | 99 |
- General Comments that relate to this Inspection
Notes-Reach-In 40F.-Reach-In 40F.-Freezer clean.-All coild holding units have thermometers.-Door seal on reeach-In replaced.-Hot holding-Pork 150F.-Beef 157F.-Chicken 163F.-Rice 154F.-Beans 165F.
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11/4/2013 | Routine Reinspection 1st | 100 |
- [4] Facilities to maintain product temperature
Cold holding unit not maintaining proper temperature. Repair unit to maintain 40 degrees F or below to prevent bacteria growth.Hot holding unit not maintaining proper temperature. Reheat product and maintain holding of hot food at 140F and above.
- [2] Food protected during storage; preparation; display; service; transportation
Raw product stored incorrectly. Store all raw foods below cooked and ready to eat foods to prevent potential cross contamination (CLEAN OUT FREEZER).
- [1] Thermometers provided and conspicuous
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.
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
Replace door seal on reach-In unit.
- General Comments that relate to this Inspection
Notes-Hand sink properly stocked and used.-Three compartment sink ok.-Test stripes available.-Ice machine clean.-Walk-In 36F.-Hot holding-Rice 158F.-Beans 153F.-Tongue 161F.-Pork 176F.**-Beef 93F.-Reach-In 36F.-All lights properly shielded.-All items stored at least 6" off the ground.-Bathroom properly stocked.
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9/30/2013 | Routine Inspection 1st | 92 |
- General Comments that relate to this Inspection
All violations from the last inspection have been correctedAll furniture from back area has been removed. Ensure the vent filter is replaced on a regular schedule or as neededAll food storage goodHandwash clean and stocked
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10/3/2012 | Routine Reinspection 1st | 100 |
- [2] Food protected during storage; preparation; display; service; transportation
- [2] Food contact surfaces of equipment and utensils clean; free of abrasives; detergents
Observed food debris on bins containing beans and rice near prep sink; need to keep all containers continaing food clean
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
Observed major holes in the floor near the three compartment sink and near front entrance to seating area from kitchen; Need to repair all holes in floors to facilitate proper cleaning.
- [1] Walls; ceilings: attached equipment constructed; good repair; clean surfaces; dustless cleaning methods
Observed significant damage throughout facility. Need to repair holes and seal/cover with a material that is smooth; cleanable and durable. Need to fill holes on wall next to mop sink; the left and right side of the handsink and the hole in the all next to the prep sink.Observed hole in AC unit above prep sink. Observed dust and debris building up on the ceiling above the prep sink. Need to install a screen in AC unit opening to decrease the contamination of prep sink
- General Comments that relate to this Inspection
Handsink clean and stockedObserved good handwashing during inspection by staffSanitizer buckets 200 ppm ClIce scoop storage All furniture used in break area must be clean; smooth; and easily cleanableReviewed proper thawing techniques Steam table:Rice 139FCooked chicken 145FPork 140FAll other food storage goodFreezer <=0FFridge <=41F
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9/4/2012 | Routine Inspection 1st | 96 |
- [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.050) Raw product stored incorrectly (Shell eggs.) Store all raw foods below cooked and ready to eat foods to prevent potential cross contamination.
- General Comments that relate to this Inspection
Handsink fully stockedReach-in refrig.(s) were <40FReach-in Frzr. @-7FChest Frzr.(s) were both ;0FWalk-in Refrig. @ 35FTemps noted: H-held beef chunks @153F; Chile verde @147F; Chile Colorado @149F; Re-fried beans @144F; Seafood medley (crab; Oyster and fish pieces @35F3-comp sink used for utensils - 200 ppm QuatSanitizer buckets used throughout - tested - 100 ppm ClCustomer restroom clean and stocked
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7/22/2011 | Routine Inspection 1st | 98 |
- General Comments that relate to this Inspection
** CFPM UPDATE **
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6/9/2010 | Routine Inspection 2nd | 100 |
- [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.
- [3] CFPM or person in charge present; certificates posted as required
No CFPM; Must obtain CFPM and register with WCHD w/in 60 days (3-15-2010).
- [2] Toilet rooms: self closing doors; fixtures maintained; clean; hand soap/drying devices provided; proper waste receptacle
310) Keep hand sinks stocked with soap and paper towels at all times to ensure proper hand washing.
- [1] Lighting provided as required; fixtures shielded
370) Adequate lighting not provided. Provide sufficient lighting to ensure food protection and proper cleaning.370) Lights not shielded. Provide light shields or use shatterproof bulbs to prevent potential glass contamination of food.
- General Comments that relate to this Inspection
Handsink needed to be re-stocked w/working soap dispenser and paper towels.**Note: Corrected at time of inspectionAll Reach-in Freezrers were <0FWalk-in refrig @37FTemps noted: Rice @!43F; Diced Beef @152F;Re-fried beans @188FReviewed shallow pan cooling procedures w/cookCustomer restroom clean and stocked
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1/15/2010 | Routine Inspection 1st | 92 |
- General Comments that relate to this Inspection
All corrections made. Thank you.
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1/13/2009 | Routine Reinspection 1st | 100 |
- [2] Food protected during storage; preparation; display; service; transportation
Observed beef thawing at room temperature. Utilize approved method for thawing. Approved methods include under continuously cold running water; under refrigeration; or as part of the cooking process. Corrected.Observed facility using plastic bags as liners in between food and pans on steam table. Discontinue using plastic bags for this purpose to prevent possible contamination to food.Per operator; facility uses handsink to shuck/prep oysters. Utilize prep sink for this purpose to prevent cross contamination.
- [3] CFPM or person in charge present; certificates posted as required
No Certified Food Protection Manager present. Facility is a Risk Category 4 food establishment. A CFPM must be present at all times that potentially hazardous foods are being handled.
- [4] Sanitization rinse; clean; temperature concentration; exposure time; equipment; utensils sanitized
Automatic sanitizer dispenser at three compartment sink not dispensing sanitizer at proper levels. Sanitizer levels must be 50-100 ppm chlorine bleach or 200 ppm quaternary ammonia. Adjust dispenser to proper levels. Facility has chlorine bleach on site. Explained how to set up as sanitizer. Corrected. Also; ensure sanitizer buckets are changed out every two hours or as needed.
- [1] Installed; maintained
Caulking between handsink and wall badly worn. Re-caulk handsink to ensure a smooth cleanable surface.
- [1] Raw / undercooked food advisory; liquor birth defect warning signs posted as required
No raw/undercooked food advisory posted. Facility serves raw oysters and therefore must post a consumer advisory stating "The Washoe County District Health Department advises that eating raw;undercooked animal foods; or animal foods that are not otherwiseprocessed to eliminate pathogens; (such as meat; poultry; eggs; milk;seafood or shellfish) poses a potential health risk to everyone; especially the elderly; young children under the age of 4 years; pregnant women; andother highly susceptible individuals with compromised immune systems.Thorough cooking or processing of foods to eliminate pathogens reduces the risk of illness."Advisory must be posted in a location that is visble to the patron.
- General Comments that relate to this Inspection
Notes:Handsink and restrooms properly stockedTwo door reach in cooler at 39 degrees FChicken at 40 degrees FWalk-in cooler at 38 degrees FHot holding temps goodPork at 166 degrees F; chicken at 154 degrees F; tongue at 160 degrees FDiscussed cooling procedures. Food must cool from 140 degrees F to 40 degrees F within 4 hours. Proper cooling procedures include portioning product into stainless steel pans at a level of no more than 2 inches and placing in refrigerator; utilizing an ice bath or ice wand; and/or adding ice.Discussed proper methods for handling raw oysters. Remind employees to wash hands before AND after handling raw oysters. Facility MUST clean and sanitize all food prep surfaces and equipment after preparing raw oysters. Ensure that shellfish tags stay with the oysters at all times and are kept on file for a minimum of 90 days.
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12/8/2008 | Routine Inspection 1st | 89 |
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