- General Comments that relate to this Inspection
No violations observed at the time of inspection:Hot-holding/cooking temperatures checked good; chicken at 161F; tri-tip at 157F; pork at 162F; rice at 167F; beans at 152F.Cold-holding checked good; cooked and cooled tri-tip at 41F; raw chicken at 37F; avacado at 38F; raw beef at 36F; cheese at 43F.Observed proper three-compartment sanitization; chlorine checked at 50-100ppm. Sanitizer buckets available with 50-100ppm chlorine.Handsink stocked and functional; reviewed importance of not using bare hands with ready-to-eat foods (new regulations).Reviewed date marking of prepared foods (new regulations).All refrigeration temperatures checked within regulation; food products properly stored.Reviewed employee illness protocols***
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4/17/2015 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
No violations observed at the time of inspection:Inspector recommends glove use with ready-to-eat food preparation such as burrito assembly.Hot-holding/cooking checked good; pork at 164F; beef at 167F; rice at 153F; beans at 152F; chicken at 168F.Cold-holding checked good; raw chicken in walk-in checked at 37F; tomatoes at 38F; pico de gallo at 42F; cheese at 44F; pork at 42F.Observed proper three-compartment sink set-up; third compartment checked at 50-100ppm chlorine.Handsinks checked stocked and functional; observed handwashing.All refrigeration and freezer systems checked within regulation.Reviewed cooling practices; thawing procedures; and employee exclusion for any illness.
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3/18/2014 | Routine Inspection 1st | 100 |
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
Observed a few areas in kitchen that need sealing/painting/ or re-surface to ensure they are smooth and easily cleanable. Also; remove tape from rice cooker to ensure no growth of microorganisms
- General Comments that relate to this Inspection
The following was observed at the time of inspection:Steak cooking at 193F; rotisserie chicken cooking at 182F; chicken (stove) cooking at 177F; pork cooking at 181F.Cold-holding checked good; raw chicken at 43F; coleslaw at 42F; avacado at 40F; cheese at 44F.Three-compartment sanitization checked good at 50-100ppm chlorine; sanitizer buckets availble with 50-100ppm chlorine.Handsink checked stocked and functional; observed good handwashing.All refrigeration and freezer temperatures checked within regulation; food properly stored according to cook temperature.Restrooms checked stocked.
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7/1/2013 | Routine Inspection 1st | 99 |
- General Comments that relate to this Inspection
No issues Raw product separately from cooked product in walk in-poultry on bottomWalk in @ 40FMake up unit 1@ 40FMake up unit 2 @ 38FCooled product @ 38FPrep sink separate from 3 compartment sinkThree compartment sink @ 50ppm chlorine sanitizer concentration*Reviewed wash rinse and sanitize set up with operatorAll items off the floorHand sink stockedSanitizer bucket @ 50ppm chlorineNo sign of pestsRestrooms stockedFacility clean
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12/18/2012 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
**No violations observed during the inspectionHand sinks stockedRestrooms stockedAll refrigeration @ 40F or belowCooled items @ 40 or below-cubed meat - 40FRaw product stored correctly-order is correct with beef above and poultry belowThree compartment sink @ 50ppm chlorineSanitizer buckets in place
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12/23/2011 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
**No violations observed during the inspectionHand sink stocked-hand washing observedRefrigeation @ 40f or belowThawing done under waterRaw product stored correctlySanitizer buckets @ 50 ppm chlorine3 comp sink @ 50ppm chlorineFacility cleanCooking temps ok-chicken 170FCooled temps ok-tri tip - 40f**Cooling process was tested and cooling products were down to 40F in approximately 5 hours. Product was done to 70F in 1.5 hours. Recommend using metal containers to speed process; but process appears to be good.
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10/25/2010 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
**No violations observed during the inspection**Violations corrected from last years inspection remain correctedHand sink stocked3 comp sink @ 50ppm chloroSanitizer buckets @ 100ppm chlorineRestrooms stockedWomen's restroom has covered receptacleLighting shieldedAdequate lightingHot food hot-chx - 180F; 168F-beans - 175FReefer units 40F or below-Trip tip slices - 38F- chx - 39F**While no violations were observed; two issues of concern were discussed with operator; all due to space limitations vs large amount of output1) Cross contamination. Due to limited space; much of the prep area is used for both raw and cooked product at different times. In addition; the prep sink is used for thawing during the time that cooked product is coming out. Recommendations are to a) alternate thawing and cooking times to allow for a complete wash and sanitize between raw and cooked products b) attempt to find separate cooling areas for cooked product to separate the cooked and raw completely. One ideal recommendation is to perform thawing under refrigeration in advance as much as time and space allow (such as in walk in reefer unit)2) Cooling. No cooled product found out of temperature. Meat cooling method appears to be stacking large amounts in plastic containers. Recommendatins are 1) use metal cooling pans; 2) do not fill containers (Stack meats) very deep to allow heat to dissapate; 3) allow meat to cool down to 70F on flat pans or equivalent before placing them in bins. Other suggestions would be to cube meat as soon as possible rather than cooling large chunks.**One final note is that while cooled products are dated; it does not appear that a first in; first out policy is being followed. Strongly recommend that operator ensures that oldest cooled products are used first.
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11/20/2009 | Routine Inspection 1st | 100 |
- [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.
- [3] CFPM or person in charge present; certificates posted as required
Must have a currently registered CFPM
- [1] Wiping clothes: clean; use restricted
250) Moist wiping cloths must be kept in sanitizing solution between uses to prevent bacteria growth.
- [2] Toilet rooms: self closing doors; fixtures maintained; clean; hand soap/drying devices provided; proper waste receptacle
Must provide a covered waste receptacle in Women's restroom.
- [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
Handsinks fully stockedReach-in Frzr @1fReach-in Refrig @38FReach-in prep table refrig @39FTemps noted: Pot of beans @147F; Cooked Sirloin @142F; Cooked chicken @151F3-comp sink used for utensil cleaning - tested - 100 ppm ClDumpster area clean
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10/8/2008 | Routine Inspection 1st | 91 |
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