Taco Bell, 601 E Moana Ln, Reno, NV - inspection findings and violations
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Inspection findings | Inspection date | Type | Score |
|---|
- General Comments that relate to this Inspection
Observed:Handsinks clean and and well stocked; handwashing signs present.Hot holding good- sausage patties @ 150F; beans @ 145F; hash browns @ 137F; eggs @ 145F; taco meat @ 172FCold holding good- cheese @ 41F; tomato @ 40FReheating practices good- final reheat temp chicken @ 190FThawing practices good- frozen food thawed under refridgerationWalk in cooler @ 39F; pico de gallo @ 40F; guacamole @ 41F; beef @ 41FFreezer @ -15F; good storage.Dry storage good; chemical storage good. Sanitizer @ 100ppm in sani buckets and 3 comp sink.Warmer- beans @ 153F; cheese sauce @ 160FDate marking system in placeRegular pest control by OrkinRestrooms clean and well stockedFloors; walls; and ceilings cleanThermometers present in unitsDiscussed excluding employees for 48 hours after vomitting and/or diarrhea.Discussed no bare hand contact with ready to eat foods. Clean dish storage (noted in opening inspection) good. All dishes stored at least 1 foot above sinks.Additional CFPM: Adriana Rodriguez M150202 2/14/2020Facility has not had employee(s) take and fail one of the recognized CFPM exams in the past year.
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3/21/2016 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
OK to issue permit to operate. Facility will be a risk category 2. CFPM requirement met.Additional CFPM: Austin Furrow; ServSafe #12482760; exp 6/10/20No other employees are certified; no one has attempted an initial certification in the last year and failed.The following items shall be corrected with in 30 days: clean dishes are currently stored over the 3 compartment and prep sinks and are subject to potential cross contamination. The prep sink shall be moved and the dishes shall be stored in the area that the prep sink was in. This will allow them to air dry and be protected from potential cross contamination from the 3 compartment sink.Notes:-hand sinks stocked; observed good employee handwashing. No bare hand contact policy in place; observed proper glove use. Handwashing signs posted in kitchen. Do post in restrooms as well. Provided handwashing signs.-minimal cooling may be done at the end of the day; procedure mounted on wall and monitored. Discussed procedure with no issues noted-all cold holding checked ok - walk in - all product 39-41F; make up unit on line all temped 38-40F; freezer at 0F; all frozen-temperature logs are maintained-all hot holding checked at 145F or above-no raw product on site; items are reheated to a minimum temperature of 165F. Observed employee taking temperature of reheated bag - temped at 176F.-3 compartment sink and test strips available; measured at 50ppm chlorine-food and chemicals are properly stored-date marking procedures in place; observed properly used-restrooms clean and stocked-dumpster ok-sanitizer buckets at 50ppm chlorine; wiping cloths properly stored-regular pest control by Orkin; no pest issues noted at time of inspection-discussed first in; first out procedures with no issues noted-facility is clean and well maintained. Operator demonstrated active managerial control.-employee health policy in place
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1/7/2016 | Opening Inspection | 100 |
| No violation noted during this evaluation. | 1/7/2016 | Opening Inspection | 100 |
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