- General Comments that relate to this Inspection
Notes: No violations observed during the inspection. Facility was very clean and organized. Discussed hand washing policy and employee sick policy. Ensure employees sick with vomiting; diarrhea; jaundice; stay out of work at least 48 hours after symptoms have stopped.-Handsinks clean and stocked.-Restrooms clean and stocked.-Make up unit on right at 40F. Chopped tomato at 40F. Sliced tomato at 44F (just prepared); -Make up unit on left at 36F. Just for meat products. Steak at 36F; chorizo 36F.-Hot holding temperatures good. Ground beef 158F; beans 145F-Reach in freezer at -10F. All product frozen and stored properly.-Walk in cooler at 39F. Rice at 40F; Beans at 40F. All products stored properly. Cooler was clean and organized.-Ice machine clean. Observed good scoop storage.-Knives clean and stored properly.-Utensils clean and stored proeprly.-Dishwasher at 100 ppm Chlorine. Test strips available.-Sanitizer at 50 ppm Chlorine.-Observed proper chemical storage.-PCO is Clark on a monthly basis. No signs of pests or vermin.Per owner no other individuals have a CFPM certificate.Per owner no employees have taken a CFPM exam and failed the exam within the past year.
|
10/23/2015 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
No violations noted.Notes:Restrooms and handsinks properly stocked. Discussed importance of handwashing.Discussed employee health. Ensure employees ill with gastrointestinal symptoms (vomiting and/or diarrhea) are excluded for atleast 48 hours after symptoms stop.Walk in cooler at 38 f-carnitas 40 f-beef 40 f-rice 41 fPrep unit currently under repair. Facility using ice baths until repaired. Observed ice baths set up properly.-steak 39 f-shrimp 37 fSmall prep unit at 39 f-chorizo 39 f-ground steak 40 fHot holding temps good-carnitas 177 f-beans 153 f-chicken 162 fDiscussed/observed cooling procedures - goodObserved good food storageDishwasher sanitizing at 50 ppm chlorineSanitizer buckets at 50 ppmTest strips on siteFacility clean and well kept
|
6/27/2014 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
No violations noted.Notes:Restrooms and handsinks properly stocked. Discussed importance of handwashing.Discussed employee health. Ensure employees ill with gastrointestinal symptoms (vomiting and/or diarrhea) are excluded for at least 48 hours after symptoms stop.Walk-in cooler at 38 f-carnitas 39 f-rice 40 f-chicken 39 fSmall prep unit at 33 f-chili rellano 37 f-tamale 38 fPrep unit across from cook line at 45 f after lunch rush-chicken at 47 f-beef at 46 fOperator closed lid; adjusted thermostat; and iced product. Continue to monitor to ensure unit recovers rapidly.Hot holding temps good-pork 155 f-rice 167 f-beans 171 fDiscussed cooling procedures - goodObserved good food storageDishwasher at 100 ppm chlorineSanitizer buckets at 50 - 100 ppm chlorineTest strips on siteFacility very clean and well keptFound operator to be very knowledgeable and conscientious of proper food handling procedures
|
8/19/2013 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
No violations observed at time of inspection. Thank you.Cold holding checked OK and all units recorded below 40 F.Walk in noted at 36 F; guacamole @ 40.6 F; sour cream 40.5 F; shredded cheese 40 F; chorizo @ 40.0 F.Hot holding temps. recorded:Beans @ 151 F; shredded chicken @ 174 F; shredded beef @ 186 F; shredded pork @ 182 F; rice @ 182 F and ground beef @ 165 F.Observed refried beans cooling in shallow pans in depths of 4 inches stacked on top of each other with a fan blowing over cooling beans. Disucussed with operator to conduct a cooling study on beans. Monitor cooling of beans so that beans are being cooled properly. Beans must be cooled from 140 to 70 F within first two hours. Do temp beans within hour to investigate temperature drop of beans to meet this two hour requirement. Beans than can be cooled from 70 F to 40 F within another 4 hours. Observed proper storage of scoops in food hot and cold holding on makeup line. All food properly stored and labeled. Do practice consistent date coding on all prepared foods. Foods made on site must be used within 7 days. Handsinks properly stocked with liquid soap and sanitary disposable towels. Chlorine santizing dishwasher recorded with 50 ppm. Sanitizer buckets checked Ok and sanitizer water observed visibly clean. Reviewed with operator to store clean utensils and utensils being used on hot gril can be stored in either ice water baths between uses or hot water at 140 F and above. Do not store clean equipment in sanitizer solution between uses. Bathrooms observed stocked and restaurant kitchen observed clean and organized. Garbage dumpster is shared. Do keep lid closed when not in use. Do keep all personal artifacts and employee food separate from public food. Consider designating a separate area or container for personal items to prevent misuse.
|
6/27/2012 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
No violations observed at time of inspection.All cold holding units checked OK and all recorded < 40 F.Cold holding temps. recorded:Tamales @ 40 F; Guacomole temped at 41; shredded cheese @ 42 F and sour cream @ 39 F. Discussed with operator to store shredded cheese in a shallow pan to cold hold at 40 F or lower at makeup table. Hot holding temps recorded:Ground beef @ 167 F; chicken @ 179 F; shredded beef @ 172 F; pork @ 187 F; refried beans @ 146 F and rice @ 168 F.All chemicals properly stored and labeled.All food properly stored. Observed datecoding being used and all food items made are used within 3 days.Alcohol warning posted and all handsinks properly stocked.Restaraunt is clean and organized - thank you.Discussed shared dumpster enclosure with operator. Dumpster is shared with other businesses at strip mall. Observed loose debris and trash around dumpster. Reviewed with operator to have all garbage and trash picked up and kept in a sanitary condition. Do not allow loose garbage to accumulate inside dumpster enclosure and keep lid down on garbage can to prevent vermin attraction. All loose garbage shall be picked up at least once every 7 days and disposed of in garbage can.
|
12/13/2011 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
Cold holding temps. recorded:38 F makeup table; reach in @ 36 F; walk in @ 38 F. reach in freezers observed under 0 F.Hot holding temps. recorded:163 F beans; chicken @ 157 F; final cook temp. of ground beef @ 172 F; beef @ 152 F; enchilada sauce @ 149 F.Bleach sanitizer buckets recorded between 50-100 ppm; dishwasher @ 200 ppm bleach. Chemicals properly stored.All cooling done in shallow pans such as refried beans. Ice water also used. Reviewed cooling process with operator. All checked ok.Observed good handwashing.
|
10/27/2010 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
Notes:No violations observed at time of inspection - thank you.Cold holding checked OK; walk in reefer @ 34 F; reach in freezer @ -10 F; make up table @ 38.4 F.Hot holding temps. checked OK:refried beans @ 164 F; 190 F rice and beef meat @ 180 f.Datecoding observed. All food properly stored and covered. Chemicals properly stored and labeled. Dishwasher @ 100 ppm bleach. Do change sanitizer buckets at least once every shift.Restaurant has 3 CFPM and is clean and organized.Discussed cooling of leftover foods with owner; all checked OK.Reviewed with operator employee sick policy and employee handwasing training.
|
9/4/2009 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
The following was observed during the inspection:Walk in @ 38 f; Chicken 38 f; Beef 38 f; Cheese 38 f; Tomatoes 38 f. All food stored properly and dated and labeled.Freezer @ 0 f; All food frozen and stored properly.Cook line unit @ 38 f; Cheese 38 f; Tomatoes 39 f; Chicken Tamales 39 f.**Beef strips off the grill @ 167 f.Cook hot holding unit: Shredded Chicken 162 f; Shredded beef 165 f; Beans 164 f; Rice 164 f.Observed proper thawing of chicken w/ running water; Chicken @ 37 f.All flour bins - scoops stored properly.Cutting boards clean. Utensils clean and organized.Dishwasher @ 300ppm.Ice machine clean and scoop stored properly.Counters and floors clean.Bathrooms clean and stocked.All handsinks stocked properly w/ p-towels and soap. Observed employees handwashing.
|
11/24/2008 | Routine Inspection 1st | 100 |
Restaurant representatives - add corrected or new information about Rigo's Mexican Cuisine, 1450 E Prater Way, Sparks, NV »