- General Comments that relate to this Inspection
Operator must payoverdue permit fee within 5 days or permit will be suspended-
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8/24/2015 | Routine Inspection 2nd | 100 |
- General Comments that relate to this Inspection
All violations from the last inspection have been correctedCooling logs are being maintained and food items are getting down to 41F in less than four hours Walk-in fridge was at 39F and all food items tested were 38-39F including chilies rellenos; shredded pork Reach-in fridge <=40F; chilies rellenos was 41FFacility was maintaining cold holding logs and has been checking them twice a day Facility is required to maintain cooling logs and cold holding logs until further notice. Facility will receive another inspection within the next 90 daysWalk-in fridge was cracked open at the start of the inspection so ensure staff close the door at all times to maintain an internal temperature <=41F
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6/30/2015 | Routine Reinspection 4th | 100 |
- [1] Original container; properly labeled
Observed an open can of tomato sauce in the walk-in fridge. Must transfer food items into a food container to prevent leaching of the metal into the food item - corrected on site.
- [5] Potentially hazardous food meets temperature requirements during storage; preparation; display; service; transportation
Chilies Rellenos in walk-in fridge 48-49F;Tamales in walk-in: 46-48F; cook said these items were from yesterday Chilies rellenos in reach-in fridge 46-48F from yesterdayAll food items mentioned above were voluntarily discarded. Contacts said they have had a lot of staff going in and out of the fridge today as they have been prepping for the weekend. If this is the case then the temp of the fridge needs to be lowered to maintain at least 41F during normal business function. Walk-in fridge was at 42F during the inspection and most of the food items in the unit were 42-44F. In addition to the cooling logs of the facility will need to take cold holding temperatures of the walk-in fridge at least twice a day until further notice; corrective action must also be documented. Facility is allowed to make tamales and chilies renllenos for this weekend and cooling items because staff has verbalized proper cooling technique using shallow pans; ice bags and a fan. Both the cooling logs and cold holding logs must be maintained over the weekend for review on Monday. If facility continues to have issues will cooling; this practice will not be allowed or the menu will be limited. Had reviewed cooking logs on 6/10/15 with staff and they were using them correctly. Reviewed logs today and the cooling of the tamales was available for the last two weeks except for yesterday. This was a requirement from the last inspection.
- [5] Hands washed and cleaned; good hygienic practices
Observed staff eating in the kitchen while they were working in the kitchen without washing hands. Cannot eat in the kitchen; must do in designated areas and must wash hands after eating before working in kitchen to prevent contamination. Staff member stopped eating and staff was educated about this issue. Corrected on site.
- General Comments that relate to this Inspection
Reinspection fee will be charged due to number of reinspections. If the logs are not maintained as stated in this inspection for the next inspection on Monday; another reinspection fee may be charged including further enforcement or permit closure.
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6/26/2015 | Routine Reinspection 3rd | 89 |
- [5] Potentially hazardous food meets temperature requirements during storage; preparation; display; service; transportation
Tamales labeled from 5/22 tested between 45-48F. 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. Items were voluntarily discarded - corrected on site. Contact said they make tamales on Thursdays. Provided contact copies of cooling and they are required to follow use cooling logs for tamales for the next two week to ensure proper cooling process.
- General Comments that relate to this Inspection
All other violations from the last inspection had been corrected Facility has test strips for both bleach-based and Quat-based sanitizer. Reviewed minimum sanitizer levels for both sanitizers with kitchen staffHandsink clean and stockedAll other food items in the walk-in fridges were 40-41F including a restaurant pan of refried beans (40F). All food items in the reach-in fridge were 39-40F including whole beans (40F)No cooling was occurring during the inspection Food storage goodReviewed approved cooling processes with contact and staff
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6/9/2015 | Routine Reinspection 2nd | 95 |
- [3] CFPM or person in charge present; certificates posted as required
Facility has a staff member who is Servsafe certified; but need to register with Washoe County Health District and post certificate.
- [2] Accurate thermometers; chemical test kits provided; gauge cock (1/4" IPS Valve)
Still need test strips for Quat and staff must be able to verbalize the contact time of the sanitizer. Sanitizer in 3 compartment sink was 400 ppm Quat.
- General Comments that relate to this Inspection
Contact has had the walk-in fridge lowered and is now at 38F; the reach-in is also stilling at 35F. Cold Holding Walk-in:Chilies Rellenos 40; 41F food items have been moved to the back Handsink clean and stockedRefried Beans 40FMoldy caulking has been replaced Light covers have been replacedFood storage good
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5/26/2015 | Routine Reinspection 1st | 95 |
- [5] Potentially hazardous food meets temperature requirements during storage; preparation; display; service; transportation
There was a pan of chilies rellenos that was at 47F; staff said they had made it this morning at 08:00. 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. Discussed ways to cool down items using fans or shallow pans prior to placing cold holding unit. Food items were voluntarily discarded – corrected on site.
- [3] CFPM or person in charge present; certificates posted as required
One of the staff is Servsafe certified but has not registered with Washoe County. Need to register with Washoe County Health District and post certificate.This facility is current listed as a risk level 3 facility; but is current cooling items like refried beans and sauces with meats. The risk level is going to be increased from a 3 to a 4 which means a CFPM must be on site when PHFs are being handled or prepared. Ensure there are enough certified staff to fulfill this requirement.
- [2] Accurate thermometers; chemical test kits provided; gauge cock (1/4" IPS Valve)
Facility has currently switched to a Quat dispenser for the 3 compartment sink but facility does not have test strips for Quat; only chlorine. Must have proper test strips for testing chemicals in use. Also; ensure all staff working in the kitchen know the proper contact time for this chemical to facilitate proper cleaning and sanitizing.
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
- [4] Number; convenient; accessible; designed; installed
Observed a fish being thawed under running water in the handsink. All hand washing sinks must remain unobstructed and accessible during operation to ensure proper hand washing. Fish was removed and the handsink was washed and sanitized to prevent contamination - corrected on site.
- [2] Toilet rooms: self closing doors; fixtures maintained; clean; hand soap/drying devices provided; proper waste receptacle
Handsink did not have paper towels. Also observed ice in the handsink; do not use as a dump sink and is only to be used as a handsink. Sink was stocked with hand towels and soap during the inspection – corrected on site.
- General Comments that relate to this Inspection
3 compartment sink 400 ppm QuatSanitizer buckets 50-100ppm Cl; ensure they are being changed every 4 hours or when the water becomes dirty Walk-in fridge <=40FMake-up tables <=40FFreezer <=0FIce machine clean/scoop storage goodDid not observe any pest activity in the facility. Contact just hired a PCO and is going to be on monthly service. Highly recommend installing sticky pads throughout the facility to monitor pest activity and installing a screen door on the back door if the door is to remain open to prevent vermin access; Bathrooms clean and stockedHot holding:refried beans: 140Fchicken in green sauce 144F; 150Fbeans 137Fbeef 140FWalk-in fridge:chilies rellenos 42Frefried beans 41chicken 42Fbeef 40Ftamales 42-43FThe food items near the door were the warmest; so ensure the door remains closed; reorder fridge or lower the temperature of the unit to ensure all food items stay cool even during busy times.Salsa in ice both in the kitchen and on the tables
- General Comments that relate to this Inspection
All fridges <=40FFood storage goodExpiration dates currentUtensil storage goodReviewed three step cleaning process with staffSpeed gun holster/gun clean
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5/15/2015 | Routine Inspection 1st | 84 |
- [2] Food protected during storage; preparation; display; service; transportation
Storing server aprons on top of food items. Store personal items away from food items.
- [2] Food protected during storage; preparation; display; service; transportation
Food product stored on floor. Store all food product at least 6 inches off floor to prevent potential cross contamination.
- [4] Sanitization rinse; clean; temperature concentration; exposure time; equipment; utensils sanitized
Sanitizer level in 3 compartment sink not adequate. Maintain adequate amounts of sanitizer to ensure proper sanitization.
- [2] Toilet rooms: self closing doors; fixtures maintained; clean; hand soap/drying devices provided; proper waste receptacle
Keep hand sinks stocked with soap and paper towels at all times to ensure proper hand washing. Corrected at time of inspection.
- [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-Three compartment sink ok.-Test stripes available.-Ice machine clean.-Ice scoop properly stored.-Walk-In 36F.-Freezer 16.4F.-Date labeling observed.-Wiping cloth sanitizer at 300 quat.-Hot holding-Pork 185F.-Chicken 182F.-Beef 181F.-Beans 188F.-Cold holing -Chicken 40F.-Pork 39F.-Beef 39F.
- General Comments that relate to this Inspection
Notes-Hand sink properly stocked.-Restrooms properly stocked.-Alcohol warning properly posted.-Reach-In 39F.-Reach-In 38F.-Reach-In 39F.-Cutting board ok.-Speed gun clean.
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3/24/2014 | Routine Inspection 1st | 89 |
- General Comments that relate to this Inspection
Notes:-OK TO ISSUE HEALTH OPERATING PERMIT.-This permit will be risk level 3>-Hand sinks properly stocked.-Reach-Ins ok (38-40F).-Freezer ok -20F.-Walk-In ok 36F.-Three compartment sink ok.-Mop sink ok.-Ice machine ok.-Chemical storage ok.-All lights properly shielded.
- General Comments that relate to this Inspection
Notes-OK TO ISSUE HEALTH OPERATING PERMIT.-This permit will be risk level 1.-Hnad sink properly stocked.-Three compartment sink ok.-Reach-In 38F.-All lights properly shielded.-Alcohol warning properly posted.--Bathrooms properly stocked.
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12/17/2013 | Opening Inspection | 100 |
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