- [5] Potentially hazardous food meets temperature requirements during storage; preparation; display; service; transportation
Potentially hazardous food found out of temperature. Ensure all cold foods maintain 41 degrees F or less and hot foods maintain 135 degrees F or more to prevent bacteria growth.Observed cooked bell peppers holding at makeup line with a recorded temperature of 53 F. Person in charge voluntarily discarded cooked peppers. * Corrected on site.
- [2] Food (ice) contact surfaces: designed; constructed; maintained; installed; located
Observed deflector plate inside ice machine visibly dirty with a mold like growth. * This is a repeat violation from 2014.** Discussed with operator to remove all ice and clean and sanitize ice machine. This shall be done at least quarterly and ice machine wiped down on a routine basis.
- General Comments that relate to this Inspection
This restaurant has the following additional food protection managers:Scotty ArndtServSafe 11015416 exp. date: 04/29/19Lorena M Lopez ServSafe 11015031 exp. date: 04/30/19Mirna E Herrera ServSafe 10325694 exp. date: 08/26/19No other employees are certified in food safety management or scheduled to take course for initial examination.Hot holding temps. recorded:Diced chicken @ 191 F; refried beans between 166 F - 170 F; taco meat @ 165 F and potato oles @ 150 F. Cold holding temps. recorded:Shredded cheese between 39.3 F - 40.9 F; diced tomatoes @ 37.6 F and pico de gallo @ 45.4 F at makeup line. Pico de gallo was recently prepped and placed on makeup line.Pico de gallo and salsas at salsa bar recorded < 41 F and within regulations.Quat sanitizer at sanitizer bucket noted at 400 ppm.Handwashing sinks properly stocked and handwashing signs posted. Icescoops properly stored in separate clean containers. Discussed with operator to store wet wiping cloths in sanitizer bucket between uses to prevent bacteria growth. DO NOT allow wet wiping cloths to be stored out of sanitizer solution. No bare hand contact with ready to eat foods. Facility has a glove use policy.Restrooms observed stocked and clean. Chemicals properly stored and labeled. Walk in noted at 38 F; food properly stored. Walk in freezer noted at 0 F.
|
9/10/2015 | Routine Inspection 1st | 93 |
- General Comments that relate to this Inspection
Routine Reinspection:All violations corrected at the time of reinspection***Make-up refrigeration repaired and checked at 36F; food product temperatures checked as follows: tomatoes at 37F; salsa at 38F.
|
8/15/2014 | Routine Reinspection 1st | 100 |
- [4] Facilities to maintain product temperature
Makeup unit recorded with cold holding temperature of 48 F. Foods temped on makeup line:Pico de gallo @ 49 F; lettuce @ 49 F; grilled vegetables @ 48 F. ALL PHF/TCS foods (potentially hazardous/time temperature control for safety shall be moved to walk in unit recorded at 34 F) until unit is repaired and cold holding at 40 F or lower. * Foods on line are high turnover. Operator stated food on line turns over every 2 hours. HACCP logs reviewed. Discussed with operator to notate corrective action taken when critical limits are not met.
- [1] In-use food; ice dispensing utensils properly stored
Observed icescoop stored in a dirty metal hotel pan. Do clean hotel pan on a daily basis. Store ice/food scoops within separate clean container or in product with handle up to minimize hand contact with product.* All in use scoops and tongs shall be properly cleaned once every four hours by washing; rinsing and sanitizing. This includes utensils used on the salsa condiment line and on the makeup line.
- [3] CFPM or person in charge present; certificates posted as required
Please post Washoe County Certified Food Protection Manager Certificate on site. * This is a repeat request from annual inspection 2013*
- [2] Food (ice) contact surfaces: designed; constructed; maintained; installed; located
Facility shall clean ice machine of all mold growth on ice deflector plate on inside of ice machine.
- [1] Wiping clothes: clean; use restricted
Discontinue storing wiping cloths in handsink in kitchen area. Handsinks are to be used for handwashing only. Observed employee fill coffee pot with water at handsink. Do review with employees that handsinks are for handwashing only. No other activity is to be allowed at handsinks other than handwashing.
- [1] Walls; ceilings: attached equipment constructed; good repair; clean surfaces; dustless cleaning methods
Observed fan guards in both walk in refrigerator and walk in freezer with visible dust debris buildup. Clean fanguards to prevent physical contamination of food stored inside cold holding units.
- General Comments that relate to this Inspection
Health inspector reviewed Taco John's Food Quality & Temperature Logs. Logs are based upon HACCP principles and last report dated for Monday; August 11; 2014. Logs are completed 4 X daily and temperatures exceed compliance ranges for cold holding. No corrective action was observed notated. Cold holding ranges for items such as sourcream; diced tomatoes and lettuce recorded at 45-51 F with no documentation of corrective action. Facility must cold hold food at 40 F or lower per regulations and HACCP principles for facility state cold holding must be in the range between 34-40 F. Food protection managers shall monitor and follow up with employees for proper corrective action of PHF/TCS foods that are not held properly. Logs should be completed daily and reviewed daily for monitoring and compliance per "FQT Directions for Corrective Action." Food cannot be stored in the temperature danger zone longer than 4 hours. Temperature danger zone is the temperature between 41 F - 135 F. A reinspection is required. Cold holding unit must be repaired to cold hold at 40 F or lower. A reinspection fee will be charged if violation is not corrected within 2 business days.
|
8/13/2014 | Routine Inspection 1st | 88 |
- [2] Food contact surfaces of equipment and utensils clean; free of abrasives; detergents
Observed metal can opener mounted on stainless steel counter with visible food debris buildup. Food contact surfaces dirty. All food contact surfaces must be clean and free of debris.
- [1] Non-food contact surfaces of equipment and utensils clean
Observed fan guards in walk in refrigerator with heavy dust debris buildup. Non food contact surfaces of equipment dirty. All non food contact surfaces of equipment must be clean.
- General Comments that relate to this Inspection
Cold holding temperatures recorded:Diced tomatoes @ 40 F; shredded cheese temped between 41-42 F; shredded lettuce @ 41 F and pico de gallo @ 41 F. All cold holding units checked OK and within regulation. Hot holding temperatures recorded:Chicken @ 181 F; ground beef @ 152-166. All meat products are a precooked product.Outside dumpster observed free of loose garbage. Handsinks properly stocked and observed good handwashing. Quat sanitizer recorded at 200 ppm.Observed good storage of ice scoops in a separate container. Please acquire a proper scoop for the shredded cheese at makeup line. A scoop with a handle shall be used to minimize hand contact to food. Reviewed with operator HACCP log. Health inspector discussed with operator that fluctations in temperatures will be common in reporting temperatures of food product both hot and cold holding. Reviewed process of temping foods acurately on HACCP logs. If food is found out of temperature control requirements; corrective action should be notated on HACCP log.Please have Jim Raum acquire his Washoe County Food Protection Manager Certificate by bringing his ServSafe certificate; a picture ID such as a driver's license and $32.00 to the Health District located at 1001 E Ninth Street in Reno. Go to Environmental Health in Building B upstairs to acquire his Washoe County Certificate. Please post this certificate in a conspicous spot in restaurant once received.
|
11/27/2013 | Routine Inspection 1st | 97 |
- General Comments that relate to this Inspection
No violations observed at the time of inspection:Hot-holding checked good; ground beef at 145F; refried beans at 174F; apple sauce at 155F.Cold-holding checked good; tomatoes at 39F; tamato sauce at 41F; cheese at 38F; olives at 44F.Three-compartment sanitization procedures checked good; quatinary ammonia checked at 200-400ppm; sanitizer buckets checked at 200-400ppm.Handsinks checked stocked and functional; observed good handwashing.All refrigeration and freezer temperatures checked within regulation; walk-in ambient temperature checked at 35F. All products properly stored and labeled.note: Inspector would like to see glove use and much less bare hand contact with ready-to-eat foods. Recommend transition to glove use and eliminating bare hands with ready-to-eat foods.Please provide Victory Wash (vegetable wash) chemical test kits for dispensing unit.
|
7/19/2012 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
No violations observed at the time of inspection:Hot-holding checked good; beans at 161 degrees; ground beef at 178 degrees; chicken breast at 174 degrees; potatoes checked at 145 degrees.Cold-holding checked good; tomatoes at 41 degrees; pico de gallo at 42 degrees; cheese at 43 degrees.Handsinks stocked and functional; handwashing procedures checked good. Reviewed recommendations of no bare hand contact with ready-to-eat foods; future regulations may require glove use with ready-to-eat foods. Refrigeration and freezer temperatures checked good; walk-in refrigeration checked at 36 degrees; freezer checked at -10 degrees.Three-compartment sanitization procedures checked good; quatinary ammonia checked 200-400ppm; sanitizer buckets checked at 200-400ppm.Observed good Managerial Control and employee hygiene****
|
7/22/2011 | Routine Inspection 1st | 100 |
- [2] Food (ice) contact surfaces: designed; constructed; maintained; installed; located
There is a visible accumulation of mold on the outside surface of the ice machine drop chute (inside the ice bin) - Clean and maintain clean.
- General Comments that relate to this Inspection
NOTES:- All temperatures were within regulation (ground beef 161F; cheese 43F; beans 171F; chicken 200F; chili 173F; eggs 161F; walk-in ambient 40F; freezer 0F).- Sanitizer water tested 150ppm- All hand washing stations were clean and operational. Good employee hygiene observed.- Facility was overall extremely clean and well organized.
|
6/4/2010 | Routine Inspection 1st | 98 |
- General Comments that relate to this Inspection
No violations noted.Walkin at 39 F. I nternal temps.: pico de galo @ 38 F.; cut tomato @ 48 F. (had just been prepared.All items in walkin are labeled and dated by prep date.Internal food temps. on cook line: all hotholdong between 174 anf 200 F.pico de gallo @ 44 F.; cut tomatoes at 42 F.; shredded cheese at 42 F.Handwashing observed by three different employees. Gloves are not used on prep line. Noted that wiping rags are left at end of counter. Manager confirmed that the wiping rags are changed out every 15 mintes when the quality assurance bell that is part of a programed system rings. Ther5efgore no [points deducted for wiping rags outside of sanitizer bucket. Chlorine sanitizer in buckets at 100 ppm.+.All temps on refrigeration units and makeup line are logged on each shift.
|
1/12/2009 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
Floor underneath ice machine was cleaned; ensure to do more thorough cleaning to remove some remaining trash behind drain pipe of ice machine.CFPM certificate for Louise Gass not found posted; ensure to keep certificate issued by WCDHD posted as noted on previous inspection.
|
4/9/2008 | Routine Reinspection 1st | 100 |
- [2] Food contact surfaces of equipment and utensils clean; free of abrasives; detergents
Clean nozzles and surfaces around nozzles of soda machine of syrup build-up in dining area.
- [2] Toilet rooms: self closing doors; fixtures maintained; clean; hand soap/drying devices provided; proper waste receptacle
No paper towel found in dispenser for men's bathroom hand sink. Keep hand sinks stocked with paper towles at all times; corrected.
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
Clean floor underneath ice machine and soda machine of trash build-up. Clean floor sink under soda machine of slime build-up
- General Comments that relate to this Inspection
Product temperatures taken on steam table: rice 163 F; chicken 179 F; beef strips 197 F; ground beef 180 F; beans 160.Product temperatures in warmers in back area were: beans 154 F; ground beef 142 F; chicken 173 F.Shredded cheese at 40 F and rice at 38 F in reach-in cooler. Shredded cheese at 40 F in pan on ice on prep table.Pakaged dressing at 40 F in walk-in cooler.Kitchen hand sink was stocked and functioning properly; Employees observed washing hands properly.Temperature monitoring being done. Temperatures logs kept on site.Notes on CFPM requirements: Must keep CFPM certificate for Louise Gass issued by WCDHD posted.James Raum completed and approved recertification class and received ServSafe certificate in May of 2007. He will apply for WCDHD's certificate by 4/9/2008; keep certificate posted when received.
|
4/2/2008 | Routine Inspection 1st | 95 |
Restaurant representatives - add corrected or new information about Taco Johns, 770 S Wells Ave, Reno, NV »