- [2] Food protected during storage; preparation; display; service; transportation
- [1] Thermometers provided and conspicuous
Unable to locate thermometer in small two door reach in. Provide thermometer to help verify that cooler is holding at 41 f or below.
- [4] Sanitization rinse; clean; temperature concentration; exposure time; equipment; utensils sanitized
Observed less than 50 ppm chlorine sanitizer in three compartment sink. Maintain chlorine sanitizer at 50 - 100 ppm at all times. Corrected.
- [2] Toilet rooms: self closing doors; fixtures maintained; clean; hand soap/drying devices provided; proper waste receptacle
No paper towels at front handsink. Ensure handsinks are properly stocked at all times for proper handwashing. Corrected.Soap dispenser in men's restroom clogged. Ensure soap dispenser is functional. Corrected.
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
Floors; especially in front of grill/stove area in very poor condition and need to be replaced to maintain a smooth; cleanable; non absorbant condition.
- [1] Raw / undercooked food advisory; liquor birth defect warning signs posted as required
No raw or undercooked food consumer advisory posted. Post as required. Provided operator with proper verbage and where to post advisory.
- General Comments that relate to this Inspection
Notes:Other handsinks properly stocked.Discussed importance of handwashing;Discussed no bare hand contact with ready to eat foodsDiscussed employee health. Ensure employees ill with gastrointestinal symptoms (vomiting and/or diarrhea) or sore throat with fever are excluded for at least 48 hours after symptoms stop.Reviewed raw oyster handling procedures as outlined.Shellfish tags kept for 90 days minimum as required.Hot holding temps good-beef 147 f; rice 143 f; beans 146 fAll coolers at 41 f or below-cooked chicken 38 f-steak 40 f-ham 37 f-shrimp 40 f-carnitas 38 fReviewed cooling prodecures - goodAlcohol advisory posted
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12/1/2015 | Routine Inspection 1st | 91 |
- [1] Non-food contact surfaces of equipment and utensils clean
Lint build up on fan guards in walk-In cooler. Clean fan guards to ensure safety of the food stored in walk-In cooler.
- [1] Lighting provided as required; fixtures shielded
Lights not shielded. Provide light shields or use shatterproof bulbs to prevent potential glass contamination of food.
- General Comments that relate to this Inspection
Notes-Hand sinks properly stocked and used.-Ice machine clean.-Ice scoop properly stored.-Reach-In 34F.-Reach-In 38F.-Thongs and scoops properly stored.-Hot holding-Beef 158F.-Chicken 155F.-Pork 159F.-Tongue 160F.-Beans 163F.-Rice 161F.-Prep sink ok.-Three compartment sink ok.-Test stripes available.-Wiping cloth bucket sanitizer at 100 ppm chlorine.-Reach-In 40F.-Reach-In 39F.-Freezer -10F.-Walk-In 39F.-Date labeling observed.-Alcohol waning properly posted.-Mop sink ok.-Chemical storeage ok-Bathroom properly stocked.
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11/24/2014 | Routine Inspection 1st | 98 |
- [2] Potentially hazardous food properly thawed
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.
- [1] Thermometers provided and conspicuous
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.
- General Comments that relate to this Inspection
Notes-Hand sinks properly stocked and used.-Ice machine clean.-Ice scoop properly stored.-Reach-In 39F.-Reach-In 38F.-Three compartment sink ok.-Test stripes available.-Hot holding-Beef 150F.-Pork 151F.-Beans 149F.-Rice 153F.-Reach-In 39F.-Reach-In 30F.-Date labeling observed.-All lights properly shielded.-All items stored at least 6" off the ground.-Bathroom properly stocked.-Alcohol warning properly posted.
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12/5/2013 | Routine Inspection 1st | 97 |
- [2] Food protected during storage; preparation; display; service; transportation
Observed pans and containers in all reach-in fridges that were not covered. Except during cooling; all food products must be covered to prevent potential contamination.
- General Comments that relate to this Inspection
All handsinks clean and stockedBathrooms clean and stockedAll fridges <=41FFreezer <=0F3 compartment sink 100 ppm Cl. Need to test sanitizer water each time it is made to ensure it is at the correct concentration. Shredded beef 150FShredded chicken 148FMeat slicer and grider cleanShellfish tags from last 90 days available. Suggest organizing shellfish tags; tags older than 90 days can be discarded
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11/28/2012 | Routine Inspection 1st | 98 |
- [2] Food protected during storage; preparation; display; service; transportation
050) Food not covered. Except during cooling; all food products must be covered to prevent potential contamination.
- [2] Containers or receptacles: covered; adequate number; insect/rodent proof; frequency; clean
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 under cooking hood 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 were fully stockedWalk-in Refrig @35FReach-in Refrig(s) were all <40FReach-in Frzr @2FTemps noted: H-held Birria (Goat) @172F; H-held Beef @169F; H-held Chile Verde @181F; H-held Carnitas and vegetables @164F; Cold shrimp @33F; Raw beef steak @ 35FMeat slicer cleanOyster tags kept for 90 days3-comp sink used for utensils - tested - 100 ppm ClCustomer restrooms clean and stocked
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11/15/2011 | Routine Inspection 1st | 95 |
- [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.
- [2] Food (ice) contact surfaces: designed; constructed; maintained; installed; located
Facility shall completely clean and sanitize meat slicer between uses to prevent possible cross-contamination; in addition; the meat slicer shall be moved closer to a handsink.Facility shall clean and sanitize juice extractor between use to prevent possible cross-contamination.
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
Facility shall re-attach prep sink to wall and re-caulk.
- [1] Wiping clothes: clean; use restricted
Station with meat slicer should have a sanitizer bucket with 50-100ppm chlorine at all times. (recommend 100ppm chlorine at this station)
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
Facility shall repair all broken floor tiles to ensure a smooth and easily cleanable surface.
- [1] Walls; ceilings: attached equipment constructed; good repair; clean surfaces; dustless cleaning methods
Facility shall seal holes in wall where near front handsink to prevent possible vermin entry.
- General Comments that relate to this Inspection
The following was observed at the time of inspection:Cooking temperatures/hot-holding checked good; goat meat cooking at 176 degrees; carnitas cooking at 182 degrees; pork cooking at 166 degrees; rice holding at 144 degrees.Cold-holding ok; shrimp at 33 degrees; beef at 34 degrees; cheese at 34 degrees in reach-in units.Oyster tags on file for at least (90) days and stored with the product until used.Walk-in checked at approximately 42 degrees ambient temperature (door open for stocking). Please store raw shell eggs and raw meat below ready-to-eat foods.Three-compartment sanitization procedures checked good.Reviewed the importance of handwashing for at least 20 seconds with warm water and soap.***Recommend purchasing red sanitizer buckets and placing them at all stations instead of the butter containers. Ensure sanitizer solution is changed every 2-3 hours*****
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11/22/2010 | Routine Inspection 1st | 92 |
- [2] Food protected during storage; preparation; display; service; transportation
050) Raw product (shell eggs) stored incorrectly. Store all raw foods below cooked and ready to eat foods to prevent potential cross contamination.**Note: Corrected immediately
- General Comments that relate to this Inspection
Handsinks fully stockedWalk-in refrig. @34FAll reach-in refrig. were <40FAll reach-in Frzr's were <0FTemps noted: Carnitas @184F; Pork chile verde @163F; Cold cooked shrimp salad @35F; Rice @155F; Menudo soup @183FShellfish tags kept for 90 daysDry goods kept 6" off floorCustomer restrooms were clean and stocked
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12/10/2009 | Routine Inspection 1st | 98 |
- General Comments that relate to this Inspection
All corrections made. Refrigerator unit holding below 40 degrees F. Monitor refer unit to ensure it can maintain food at 40 degrees F or below.
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12/16/2008 | Routine Reinspection 1st | 100 |
- [4] Facilities to maintain product temperature
2 door reach in refrigerator holding at 44 degrees F. Product inside temped between 43 - 45 degrees F. Adjust ambient temperature on refrigerator to ensure all product holds at 40 degrees F or below.
- [4] Number; convenient; accessible; designed; installed
Front handsink blocked by garbage can. Ensure all handsinks are accessible at all times to encourage proper handwashing. Corrected on site.
- General Comments that relate to this Inspection
Notes:Handsinks and restrooms properly stockedHandwashing observed - goodDiscussed importance of proper handwashingWalk-in cooler at 36 degrees FBeef at 39 degrees F; pork at 39 degrees F2 door stand-up reach in at 40 degrees FShrimp at 40 degrees F; seafood mixture at 40 degrees FHot holding temps goodRice at 145 degrees F; beans at 140 degrees F; beef at 165 degrees FDiscussed proper cooling procedures. Approved cooling methods include portioning product into shallow stainless steel pans at a level of no more than 2 inches and placing in walk-in; adding ice to the food product; or utilizing an ice bath or an ice wand.Sanitizer in 3 compartment sink at 50 ppm chlorine. Recommend changing every two hours minimum.Shellfish tags reviewed and kept for 90 day minimum.Facility overall clean and well kept.
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12/10/2008 | Routine Inspection 1st | 92 |
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