- [2] Food protected during storage; preparation; display; service; transportation
050) Food product stored on floor. Store all food product at least 6 inches off floor to prevent potential cross contamination.Store all bag in the box sodas off ground to prevent potential cross contamination.
- [5] Necessary toxic items properly stored; labeled; used
400) Label all containers of toxic chemicals with name of contents.Observed one spray bottle of chemicals not labeled to its chemical contents.400) Store all toxic items away from food; food preparation areas; and food contact surfaces; including dishware.Observed chlorine sanitizer bucket stored directly on top of packaged drinks.* Corrected on site. ** This is a repeat violation from 2014.*** Reviewed with operator to store and lable all chemicals properly at all times.
- General Comments that relate to this Inspection
This restaurant has only one food safety manager. No other employees are scheduled to take initial exam or have failed exam in the last year.Health inspector observed proper cooling of cooked and diced meat in walk in cooler. Ice bags and ice paddles are being used to rapidly cool diced meat. Meat cooked and cut at 11:30 AM temped below 70 F in walk in cooler with ice paddles submerged in product. Final reheat temperature of shredded chicken temped at 186 F. Operator reheats all food prepared in advanced to 180 F. All food is prepped and cooked in advanced and cooled. Restaurant reheats food using microwave. Operator is meeting the required critical limit for reheating. Health inspector reviewed with operator the new regulations governing food establishments. Discussed "no bare hand contact with ready to eat foods." Reviewed date coding procedures and food protection manager requirements. The following cold holding temps. were recorded:Al pastor @ 38.6 F; potatoes @ 38 F; chile rellenos @ 34.8 F; pico de gallo @ 39.9 F; cut lettuce @ 39.7 F; shredded cheese @ 43.9 F and guacomole @ 41 F. Recommended to operator to use metal hotel pan to cold hold shredded cheese. Metal is a more effective conductor of cold holding than plastic. Do monitor temps. of food that are time temperature control for safety by temping foods on a routine basis to ensure cold holding at 41 F or lower. Hot holding temps; recorded:Chile verde @ 171 F; shredded beef @ 158 F; chicken @ 174 F; rice @ 166 F and ground beef @ 170 F.Please provide a handwashing sign at every handsink in facility. Food safety manager shall monitor food handlers for proper glove use and handwashing procedures and times. Handsinks observed properly stocked.Chlorine dishwasher noted at 100 ppm. Do store all wet wiping cloths in sanitizer bucket when not in use. Do datecode all food prepared on site and use within 7 days. Restaurant uses first in first out method of rotation.Bathroom observed clean and stocked. Facility is well organized and clean.
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9/3/2015 | Routine Inspection 1st | 93 |
- [5] Potentially hazardous food meets temperature requirements during storage; preparation; display; service; transportation
Observed chille relleno's made the night prior with a cold holding temperature of 49 F.030) Potentially hazardous food found out of temperature. Ensure all cold foods maintain 40 degrees F or less and hot foods maintain 140 degrees F or more to prevent bacteria growth.Reviewed with operator cooling procedures for hot food. Hot food must be cooled rapidly. Divide chile relleno's into shallow pans and cool with depth of food no deeper than 3 inches. Cool hot food from 140 F to 70 F within 2 hours and then from 70 F to 40 F within an additional 4 hours. Do not store food in the temperature danger zone. This temperature is from 40 F - 140 F. This is where bacteria can multiply and grow in food and make someone sick. ** 20 lbs of prepared chille relleno's voluntarily discarded; corrected on site.
- [2] Handling of food; ice; minimized
Observed metal hotel pan used as a scoop in bulk rice container. 060) Inappropriate scoop used for food service. Use an approved; food grade scoop with a handle to minimize hand contact with food product.
- [5] Necessary toxic items properly stored; labeled; used
Observed 1 spray bottle of degreaser stored next to meat slicer. Observed 1 bottle of windex window cleaner stored on shelf with clean food service equipment. 400) Store all toxic items away from food; food preparation areas; and food contact surfaces; including dishware.* Corrected on site.
- General Comments that relate to this Inspection
Hot holding temperatures recorded:Refried beans @ 157 F; rice @ 142; shredded chicken @ 164 F; ground beef @ 163 F; black beans @ 157 F; shredded beef @ 156 F; chile verde @ 163 F; and pork carnitas @ 163 F.Cold holding temperatures recorded:Shredded cheese @ 37 F; shredded lettuce @ 36 F; cut tomatoes @ 36 F; guacomole @ 42 F; makeup unit recorded at 38 F; walk in unit @ 40 F and one door upright freezer @ 10 F. Food stored properly. No raw over ready to eat. No food stored on ground. Food properly covered when not in use.Handsinks properly stocked with liquid soap and sanitary disposeable towels. Bathroom observed clean and stocked. Salsas at salsa bar temped between 28 - 29 F. Chemicals properly labeled.
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10/22/2014 | Routine Inspection 1st | 88 |
- General Comments that relate to this Inspection
No violations observed at time of inspection. Thank you.Cold holding units checked OK and within regulation.Cold holding temperatures recorded:Lettuce @ 40 F; cheese @ 40 F and pico salsa @ 37 F.Hot holding temperatures recorded:Spanish rice @ 185 F; refried beans @ 155 F; chicken @ 165 F; beef @ 173 F and pork @ 140 F.Chlorine dishwasher recorded at 100 ppm.Food properly stored off ground and no raw over ready to eat.Please have Minora acquire her Washoe County Food Protection Manager Certificate by 12/12/13. Please call health inspector once this has been completed at 775-328-2682.
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12/5/2013 | Routine Inspection 1st | 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.050) Food not covered. Except during cooling; all food products must be covered to prevent potential contamination.
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
Facility shall repair broken tiles on front counter to ensure a smooth and easily cleanable surface.
- General Comments that relate to this Inspection
The following was observed at the time of inspection:Hot-holding/cooking temperatures checked good; chile verde @ 154F; shredded beef at 171F; shredded chicken at 156F; ground beef at 158F; rice at 144F; chorizo cooking at 166F.Cold-holding checked good; pork at 38F; beef at 36F; chili at 37F; rice at 36F. (all temperatures recorded from cooked products in walk-in refrigeration unit indicating good cooling practices).Dishwasher sanitizing at 50-100ppm chlorine on final rinse sanitization; sanitizer buckets available in food preparation area with 50-100ppm chlorine.All refrigeration and freezer temperatures checked within regulation.Handsink checked stocked and functional; observed handwashing.Recommend glove use with any ready-to-eat food products****
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10/9/2012 | Routine Inspection 1st | 97 |
- [4] Sanitization rinse; clean; temperature concentration; exposure time; equipment; utensils sanitized
Dishwasher checked at <50ppm chlorine on final rinse sanitization. (chlorine container was empty) Please ensure to prime and check dishwasher daily before washing dishes to ensure effective sanitization.***Violation corrected on-site***
- General Comments that relate to this Inspection
The following was observed at the time of inspection:Cooking/hot-holding temperatures checked good; beans cooking at 172 degrees; steaking cooking at 164 degrees; pork cooking at 158 degrees; rice holding at 154 degrees; shredded beef holding at 161 degrees.Cold-holding checked good; shredded beef at 41 degrees; rice cold-holding at 38 degrees; pork at 42 degrees. Cooling practices checked good; cooling wands and shallow pans used.Handsink checked stocked and functional; reviewed handwashing procedures.Recommend glove use during burrito assembly to avoid bare hand contact with ready-to-eat foods.All refrigeration and freezer temperatures checked within regulation; walk-in ambient temperature checked at approximately 34 degrees.
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10/25/2011 | Routine Inspection 1st | 96 |
- [2] Dishwasher facilities designed; constructed; maintained; installed; located; operated as required
Washer was low on pumping sanitizer; the hose is long are cutting to see if that works better. They test every morning and the test strip from morning was ok. Could smell it. Got going after left (corrected on site).
- General Comments that relate to this Inspection
Notes: Below noted at time of inspection1) Handsink stocked hot/cold2) Hot holding great below are temps:Chicken 160 degree FBeef 156 degree FRice 177 degree FBeans 183 degree F3) Cold speed line refer 38 degree Fonion 41 degree Ftomatoe 40 degree FCheese 40 degree F4) All thermometers and test strips available5) Freezer -2 degree Fstorage goodonly on thing of raw meat stored on bottom everything else cooked6) Cooking beans on stove when done they will put in two inch pans on ice with ice wands to cool.7) Main refer 36 degree FStorage good; cooked product is separate from raw product.Verde 37 degree FPork 38 degree fSame process make new batch daily then put into shallow pans on ice into the refer.8) No labeling advised to label with date/time/temp product went into refer9) Ice machine clean; they clean twice a month scoop good10) NO single service scoops to be used; must have handle.11) Clean and well organized service line.
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10/15/2010 | Routine Inspection 1st | 98 |
- General Comments that relate to this Inspection
Chlorine sanitizer at 50 ppm was restored immediately to dish machine.
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6/5/2009 | Routine Reinspection 1st | 100 |
- [4] Sanitization rinse; clean; temperature concentration; exposure time; equipment; utensils sanitized
140) Dishwasher not dispensing proper levels of sanitizer. Repair unit to dispense adequate amounts of sanitizer to ensure proper sanitization.
- General Comments that relate to this Inspection
walkin @ 34 F. Internal food temps. : shredded cooked chicken @ 38 F.; pork cooked w/ vegetables @ 39 F.Hot holding temps: refritos @ 170 F.; chicken @ 152 F.Cold table: ambient temp. @ 40 F.; chopped tomatoes @ 42 F.; sour cream @ 43 F. on top of unit.No additional violations noted.
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6/4/2009 | Routine Inspection 1st | 96 |
- General Comments that relate to this Inspection
All issues from 1/30/2009 have beencorrected.
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2/3/2009 | Opening Reinspection 1st | 100 |
- General Comments that relate to this Inspection
Patch wall above 3 compartment sink.Clean fans in walkin.Install thermometere in chest type freezer.Finish painting floor in dish washing area and wall in rest room.Repair broken tile under rice/flour storage area.Cold table internal food temps at 43 -44 F. Set lower or clean coils to try to keep unit at 41 F. or below._____________________________________________Chlorine sanitizer in doish machine at 100 ppm. Walkin at 34 F.Hot holding unit at 144 to 172 F. internal food temperatures.Establishment is clean and well-organized.
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1/30/2009 | Opening Inspection | 100 |
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