- General Comments that relate to this Inspection
THE FOLLOWING ITEMS WERE NOTED DURING INSPECTION:-ALL REFIGERATION UNITS -PRPERLY FUNCTIONING. TEMPS TAKEN OF BEEF; CHICKEN; GROEND BEEF AND RICE- ALL BETWEEN 38-48F (DIFFERENT STAGES OF COOLING). -OBSERVED CONDENSATION ON PLASTIC WRAP OF FOOD ITEMS; MAKE SURE YOU HAVE TEMPERATURES DOWN TO 40F PRIOR TO WRAPPING AND/OR USE SHALLOWER PANS.-OBSERVED RICE AND GROUND BEEF BEING COOLED DOWN IN ICE BATHS- GOOD JOB; TEMPS COMING DOWN EFFECTIVELY.-HOT HOLD ON STEAM TABLE: ALL TEMPS WERE IN THE RANGE OF 149-186f.-HAND WASH PROPERLY STOCKED WITH SOAP AND PAPERTOWELS.-OBSERVED EMPLOYEES USING GLOVES DURING INSPECTION.-OBSERVED 3-COMPARTMENT SINK WITH CLEAN WASH WATER; RINSE; AND SANITIZER WATER. CL2 WAS OBSERVED @ 50-100PPM. TEST STRIPS AVAILABLE.-DISCUSSED NEW FOOD REGULATIONS WITH PATRICIA. WENT OVER SOME OF THE CFPM INFORMATION AND DISUSSED NO BARE HAND CONTACT WITH READY TO EAT FOODS. (FACILITY ALREADY PRACTICES THIS).-RESTROOMS PROPERLY STOCKED.I AM PROVIDING THE WCHD WEBSITE FOR MORE INFORMATION ON THE NEW FOOD REGULATIONS:https://www.washoecounty.us/health/programs-and-services/food-protection-services/food-safety-news.php
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6/29/2015 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
NOTES:RE-INSPECTION FROM ROUTINE INSPECTION ON 9/22/14ALL PREVIOUS VIOLATIONS NOTED HAVE BEEN CORRECTED.WALK-IN REFRIGERATOR HAS BEEN REPAIRED AND HOLDING PROPER TEMPERATURE.WHITE FREEZER IN OUTSIDE STOREROOM HAS BEEN REPLACED WITH A NEW REFRIGERATOR - HOLDING AT 38F.ALL CONTAINERS OF FOOD ON COLD HOLDING LINE PACK IN ICE TO PRODUCT LEVEL.OUTSIDE STOREROOM HAS BEEN CLEANED AND ORGANIZED.REMIND STAFF TO PLACE UTENSILS IN CONTAINERS THAT ARE BEING COOLED TO HELP FACILITATE THE COOLING PROCESS.
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9/25/2014 | Routine Reinspection 1st | 100 |
- [4] Facilities to maintain product temperature
Observed walk in refrigerator at 45F. Condenser unit has ice build up on it. Have unit serviced to ensure its holding food at 40F or below; even with high use. Observed white reach in freezer in outside storage area at 44F. Unit was turned up to use as a refrigerator instead of freezer. Temperature adjusted on site. The facility must monitor product temperature. Ensure unit holds proper temperature.
- [2] Food protected during storage; preparation; display; service; transportation
Repeat violation - observed sour cream and diced tomatoes with temperatures over 40F. Items are stored on the cook line on ice. Ensure food containers are emersed in ice; not just sitting on top of ice to ensure product stays at 40F or below. Corrected on site. In outdoor storage room; observed large metal bin used for storing pinto beans with to go containers on top of loose beans. Make sure to not store food containers in direct contact with food product. Also provide a lid for the container to prevent attraction and entry of rodents.
- [1] Premises free of litter; unnecessary articles; equipment/personal articles properly stored; authorized personnel
Observed outside storage unit with maintaince items stored in and around food items. Store food and maintaince items separately to ensure no cross contamination occurs. Observed build up of debris in outside storage unit. Clean the unit to prevent the attraction of vermin.
- General Comments that relate to this Inspection
Notes:-hand sink stocked and accessible. Observed several employees washing hands.-cooling rice initially observed at 103F; then 80F-cooling beef initially observed at 86; then 65-75F-observed employees stirring cooling product during inspection-hot holding good - shredded chicken at 180F; beef at 188F; rice at 152F; refried beans at 140F-cold holding on cook line - diced tomatoes at 51F; sour cream at 55F.-sanitizer buckets at 100ppm; observed good storage of cleaning rags-reach in refrigerator - salsa 39F; guacamole 44F-walk in refrigerator thermometer at 45F - ground beef 44F; taquitos 42F; beef 45F; ground beef 40F; shredded chicken 45F; beans 40F. Facility has logs that monitor temperatures in refrigertor. Ensure food meets temperature even during high use times.-Discussed employee health policy. Ensure any employee with gastrointestinal symptoms (vomitting; diarrhea) are excluded for 48 hours after last bout of symptoms. -facility has 5 current CFPMs
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9/22/2014 | Routine Inspection 1st | 93 |
- [2] Food protected during storage; preparation; display; service; transportation
Observed sourcream; diced tomatoes; and guacomole temped at temperatures above 40 F. Facility must completely ice down these Potentially hazardous foods to prevent bacteria growth. These items have a fast turnover time. The ice level must be at the same level of the food product to maintain cold holding at 40 F or lower. Do temp the foods held in ice cold holding to maintain proper cold holding temperature of 40 F or lower.
- [1] Thermometers provided and conspicuous
Observed missing thermometer at the upright freezer in outside storage facility. * All food observed frozen. Please also get a second thermometer at walk in refrigerator to be placed in a conspicous spot of walk in unit. External thermometer recorded at 50 F. Beef temped at 40 F inside walk in unit. 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.
- [2] Toilet rooms: self closing doors; fixtures maintained; clean; hand soap/drying devices provided; proper waste receptacle
Please repair broken tiles at base coving in both men's and women's restrooms. Floors shall be impervious to water; smooth and easily cleanable.
- [1] Outside storage area enclosures: properly constructed; clean; controlled incineration
Keep outside dumpster enclosure lid closed when not in use to prevent vermin attraction. Declutter and remove all items not used in the operations of the business inside and outside of dumpster area.
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
Clean perimeter of kitchen at back exit door. Observed buildup of debris behind storage shelves and behind ice machine. * This is a repeat violation from 2012.Do create a schedule to clean hard to reach areas on a regular basis to prevent possible cross-contamination.
- General Comments that relate to this Inspection
The following hot holding temps. were observed at time of inspection:Pork @ 176 F; beef @ 156.6-159.5 F; ranchero sauce @ 157.7 F; green chile @ 146 F; chicken @ 169 F; beef cubes @ 165 F; rice @ 150 F and refried beans @ 156 F. Observed cooked rice properly being cooled in shallow pans and employee rapidly cooling rice by stirring rice while cooling in ice and water bath. Chlorine sanitizer levels observed high. Do lower concentration at sanitizer buckets to be at levels between 50-100 ppm. Observed no bare hand contact with food. Restaurant has 5 Certified Food Protection Managers at restaurant.
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12/6/2013 | Routine Inspection 1st | 93 |
- [2] Food protected during storage; preparation; display; service; transportation
Observed two pans of beans on bottom shelf under can opener at 118F; beans were prepared about an hour ago. Facility shall either hot-hold at 140F or start the cooling process of placing beans in shallow pans on ice. Products can not stay in the danger zone at room temperature; this can contribute to microbial growth.(correction on-site)
- [1] Installed; maintained
Three-compartment sink faucet does not reach all three-compartments properly; observed (metal foil used as a funnel to route water to all three compartments.) Repair three-compartment sink with proper faucet.
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
Facility shall clean all debris on floors in back storage area; in addition; keep food products at least six inches off the floor.
- General Comments that relate to this Inspection
The following was observed at the time of inspection:Hot-holding on make-up table checked ok; beef at 172F; chicken at 174F; rice at 166F; pork at 178F.Cold-holding checked good; cheese at 43F; tomatoes at 42F; beef at 41F; avacado at 39F.Please be careful with the cooling process and ensure products are deep in ice (in shallow pans at the start of cooling). This will ensure products get to 70F within 2 hours and from 70F to 40F within 4 hours.Reviewed handwashing; recommendation for no bare hands when preparing ready-to-eat foods; and employee illness policies.Handsinks checked stocked and functional.***recommend steam clean at garbage area******deep clean back storage room***
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3/27/2012 | Routine Inspection 1st | 96 |
- [2] Food contact surfaces of equipment and utensils clean; free of abrasives; detergents
Facility shall clean all utensils and knives in back food preparation area; utensils and knives observed placed in drawer with food soils and debris. Please clean all food contact surfaces between use and place in drawer clean.
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
Facility shall repair steam table surface to ensure a smooth and easily cleanable surface. Recommend a new piece of stainless steel be welded in damaged area. Observed food soils and debris in damaged area.Facility shall re-caulk at three compartment sink and handsink in back food preparation area.
- [1] Non-food contact surfaces of equipment and utensils clean
Facility shall clean and sanitize fan guards in walk-in refrigeration unit; observed debris.
- General Comments that relate to this Inspection
The following was observed at the time of inspection:Hot-holding and cooking temperatures checked good; pork cooking at 188-201 degrees; beef cooking at 196 degrees; rice holding at 154 degrees; beef holding at 167 degrees; pork holding at 157 degrees. (all steam table temperatures well above minimum requirements.Cold-holding checked good; cheese at 38 degrees; tomatoes at 37 degrees; sour cream at 42 degrees.Handsinks and restroom checked with sanitary towels and soap; observed handwashing. Please ensure a minimum handwashing time of 20 seconds under warm water with soap.Three-compartment sanitization procedures checked good; however; please eliminate all sponges. Sponges are not approved for food contact surfaces.Observed cooling practices in place****Recommend more food approved NSF containers for food storage.Recommend cooling wands****Recommend less bare hand contact with ready-to-eat foods.
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3/23/2011 | Routine Inspection 1st | 96 |
- [2] Handling of food; ice; minimized
Chopped onions being scooped with bowl. Use a properly handled scoop to minimize hand contact.
- [1] Non-food contact surfaces of equipment and utensils clean
Fans and other equipment on prep table need cleaning. Clean thoroughly to prevent potential contamination of food product.
- General Comments that relate to this Inspection
Hand sink stockedProduct stored correctlySingle service items stored correctlyIce machine cleanSanitizer solution okHot holding temperatures excellend-rice - 160F-beans - 180F-ground beef - 180FCooling methods observed; good methods-ice baths and fans used**Spoke with operator about marking time on pan for items that have been cooled to 70F and then placed in walk in. Suggest using a grease pencil on the pans. This would eliminate any questions about product that was properly cooled but recently placed in the walk in and discovered out of temperature.
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3/24/2010 | Routine Inspection 1st | 97 |
- [5] Potentially hazardous food meets temperature requirements during storage; preparation; display; service; transportation
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.Spanish rice put in walk in @ 12:30 pm today covered in plastic tubs @ 70 F. Leave potentially hazardous foods that have been place in walki to complte cooling uncovered so that they continue to col to 40 F within 4 hours. Corrected immediately.
- [2] Potentially hazardous food properly thawed
070) Incorrect thawing. Thaw all foods under continuously cold running water; under refrigeration; in the microwave; or as part of the cooking process to prevent bacteria growth.Frozen menudo left in boxes on flor under prep table to thaw until sink was available. Corrected immediately. A preferable practice would be to plan ahead and thaw menudo in the walkin or reach in refrigerator.
- General Comments that relate to this Inspection
Cold units 34 F and 40 F. Walk in: refritos @ 40 F.; cut up tomatoes @ 39 F. Reach in: rachero sause cooked this am @ 39 F.; Spanish rice @ 40 F.Chlorine sanitizer with wiping rags @ 200 ppm.Noted cooked pork cooling in 2" metal pans in ice water bath. CFPM needs to remind food handlers to stir often during cooling as temp varied from 105 F on top to 48 F on bottom.Noted staff washing hands at appropriate times. Temperatures are taken and logged every 2 hours on hot holding table. Food handlers noted that rice was below 140 F. and corrected problem immediately during the inspection. All other hot holding temps. between 142 F - 180 F.There are 2 CFPMs for this facility. Neither was onsite at beginning of inspection. Due to risk 4 status; a CFPM must be onsite at all times. Did not deduct 3 points; but may on future inspections.
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7/8/2009 | Routine Inspection 1st | 93 |
- General Comments that relate to this Inspection
The items noted on the previous inspection conducted on 4/23/08 were corrected.All refrigerated equipment was serviced.Temperature of two reach-in refrigerators at 36 F. Thermometer of walk-in cooler at 40 F. Product temperatures taken inside walk-in; chile relleno 41 F; beans 42 F; rice 44 F; taquito 44 F; shredded beef 45 F. Product temperatures must be at 40 F or below. Operator to contact refrigeration company for further service.
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5/1/2008 | Routine Reinspection 1st | 100 |
- [1] Non-food contact surfaces of equipment and utensils clean
Clean shelf top over steam and prep tables more frequently to prevent build-up of dust and debris as these may land on foods below.
- [1] Lighting provided as required; fixtures shielded
Provide light shields for light tubes of ceiling fixtures that are not shielded in food prep area.
- General Comments that relate to this Inspection
Temperatures taken in steam table: beef 165 F; chicken 161 F; rice 145 F; beans 150 F; chile verde pork 164 F; pork 192 F; ground beef 129 F to 136 F; this was placed in steam table half hour earlier; pan of ground beef reheated to 200 F; ensure to keep temperatures at 140 F or higher.Thermometer inside walk-in cooler at 42 F. Temperatures taken in walk-in cooler: pans of beans at 43 F; tubs of rice at 42 F; pan of pork chile verde at 43 F; Temperature of walk-in cooler is below 40 F except during lunch hours per staff; ensure that temperature of foods is kept at 40 F or below.Temperature of two reach-in refrigerators at 42 F; keep these below 40 F.Proper food cooling practices observed in place; shalow pans in ice water baths being employed for all foods.Hand sinks in kitchen and restrooms found stocked and functioning properly.
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4/23/2008 | Routine Inspection 1st | 98 |
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