Silong Kainang Pinoy, 2312 Oddie Blvd, Sparks, NV - inspection findings and violations
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Inspection findings | Inspection date | Type | Score |
|---|
- General Comments that relate to this Inspection
Violations corrected.Notes:-Hot water side of faucet has been replaced-Provided cook logs; holding logs; cooling logs. Discussed how to take time/temp logs. Notepad ok.-Ice wand has been provided.
|
7/10/2015 | Routine Reinspection 1st | 100 |
- [5] Potentially hazardous food meets temperature requirements during storage; preparation; display; service; transportation
Observed improper cooling procedures. Discussed time/temp requirements for cooling. Food must cool from 135 f - 41 f within 4 hours or 135 -70 f w/in 2 hours and 70 f - 41 f w/in an additional 4 hours. Showed operator how to set up ice baths as facility does not have a walk-in cooler. Also recommend utilizing an ice wand. Inspector will provide cooling logs. Also observed fish on hot holding line at 88 f. Fish is reheated at customer order. If utilizing time/temp control; documentation must show how long food has been out. Food must not be out of the temp danger zone for more than 4 hours. Inspector will provide time/temp logs. Corrected.
- [1] Installed; maintained
Observed vice grips on hot H2O side of 3 comp sink. Replace hot H2O faucet handle. Hot H2O functional.
- General Comments that relate to this Inspection
Notes:Discussed importance of handwashing. Hansink stocked.Discussed no bare hand contact with ready to eat foods.Disucussed employee health. Ensure employees ill w/gastrointestinal symptoms (vomting and/or diarrhea) are excluded for at least 48 hours after symptoms stop.Meat cooler at 40 f-pork 41 f; chicken 41 fVeggie/cooked cooler at 38 f-cooked pork heart 40 f-cooked pork 40 f-cooked chicken 39 fPrep cooler 40 fPork hot holding at 180 fVeggies hot holding at 157 fRice hot holding at 157 f - 188 f3 comp sink not set up; but operator knowledgeable of set up process. Test strips available. Facility overall clean and well keptRemind staff to keep personal food/items labled and stored away from customer food.
|
7/7/2015 | Routine Inspection 1st | 94 |
- General Comments that relate to this Inspection
Notes:-Hand sinks properly stocked and used.-Reach-In 36F.-Reach-In 38F.-Reach-In 39F.-Freezer -2F.-Freezer -10F.-Freezer 2F.-Proper cooling observed.-Hot holding-Chicken 178F.-Beef 162F.-Chicken 165F.-Fish 167F.-Noodles 140F.-Vegetables 142F.-All items stored at least 6" off the ground.-All lights properly shielded.-Bathrooms properly stocked.-Three compartment sink ok.-Test stripes available.
|
7/29/2014 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
Notes-Fish and chicken are now cooked to order.-CFPM on staff.-All items stored at least 6" off the ground.
|
9/6/2013 | Routine Reinspection 1st | 100 |
- [4] Facilities to maintain product temperature
Not properly hot holding chicken and fish (80F). All hot holding must be 140F or above. Discdard propduct and make each order to serve in the future.
- [2] Food protected during storage; preparation; display; service; transportation
Food product stored on floor. Store all food product at least 6 inches off floor to prevent potential cross contamination.
- [3] CFPM or person in charge present; certificates posted as required
Peter J. Framcisco has attended a class with a recognized instructor; but just is not registered with Washoe County as a CFPM. Get registered with Washoe County next week.
- General Comments that relate to this Inspection
Notes-Hand sink properly stocked and used.-Reach-In 38F.-Reach-In 39F.-Freezer -2F.-Three compartment sink ok.-Test stripes available.-Chemical storagbe ok.-All lights properly shielded.-Hot holding-Rice 155F.-Noodle 145F.-Soup 158F.-Ground beef 165F.-Beef 163F.-Beef 167F.
|
8/29/2013 | Routine Inspection 1st | 91 |
- [1] Thermometers provided and conspicuous
All refrigeration units must have thermometers.
- [3] CFPM or person in charge present; certificates posted as required
Peter J. Francisco has completed on-line training; butr need to get registered with Washoe County as a CFPM (60 days).
- [2] Accurate thermometers; chemical test kits provided; gauge cock (1/4" IPS Valve)
Obtain test stripes to test the sanitation levels in the three compartment sink.
- General Comments that relate to this Inspection
NotesOK TO ISSUE HEALTH OPERATING PERMIT.This permit will be risk level 3.-Bathrooms ok.-Steam tables ok.-Hand sink properly stocked.-Three compartment sink ok.-All items stored at least 6" off the ground.-All lights properly shielded.-Hood ok.-Freezer ok.-Reach-Ins ok.
|
5/28/2013 | Opening Inspection | 100 |
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