- General Comments that relate to this Inspection
No violations noted at time of reinspection. Thank you.Diced cook beef made previous day temped at 41 F.Diced cook beef made today temped at 41 F in walk in unit. Cooked carrots observed cooling in shallow baking sheets on speed rack with fan blowing across hot products.Operator has good understanding on how to cool foods rapidly. Do continue to monitor cooling to meet the proper cooling temperature requirements.
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7/24/2015 | Routine Reinspection 1st | 100 |
- [5] Potentially hazardous food meets temperature requirements during storage; preparation; display; service; transportation
030) 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.Recorded temperature of ground beef in metal hotel pan made previous day temped at 48 F in walk in unit noted at 40 F.* 10 lbs of ground beef voluntarily discarded. ** Reviewed with operator(s) and CFPM's 2 step cooling process. Do monitor cooling to meet the required cooling parameters. *** Hot food shall be RAPIDLY COOLED from 135 F - 70 F within first two hours of cooling. This can be done by using ice water baths and dividing thick masses of food into less than 4 inch masses. Use a fan to blow cool air across speed rack for cooling of pork and cooked vegetables. Ice wands can be used to cool soups and liquids.
- General Comments that relate to this Inspection
Cold holding temps. recorded:Lettuce @ 42 F; cheese @ 41 F; cut tomatoes @ 42 F; beef @ 42 F; chicken @ 41 F; chorizo @ 40 F and cold holding units holding below 40 F.Hot holding temps. recorded:Refried beans @ 145 F; rice @ 145 F; beef @ 170 F; tongue @ 180 F; and pork @ 180 F. Ice scoop properly stored. Handsinsk properly stocked. Dry storage observed clean and organized.Chemicals properly stored and labeled. This restaurant has second CFPM: Edgar M. Magallon M130487 exp. date: 02/18/18.A reinspection is required to verify proper cooling methods for TCS foods.Reviewed with operator "no bare hand contact with ready to eat foods" and "date coding" new regulations.
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7/17/2015 | Routine Inspection 1st | 95 |
- General Comments that relate to this Inspection
Notes-Hand sink properly stocked and used.-Three compartment sink ok.-Test stripes available.-Reach-In 34F.-Proper cooling observed.-Date labeling observed.-Freezer -10F.-Freezer -3F.-Ice machine clean.-Ice scoop properly stored.-Walk-In 38F.-Hot holding-Beans 170F.-Rice 175F.-Beef 189F.-Pork 190F.-Chicken 173F.-Cold holding-Chicken 38F.-Pork 39F.-All lights properly shielded.-All items stored at least 6" off the ground.-Bathrooms properly stocked.
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10/14/2014 | Routine Inspection 1st | 100 |
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
Replace handle and door seal on reach-In. Maintain reach-In as constructed.
- [2] Toilet rooms: self closing doors; fixtures maintained; clean; hand soap/drying devices provided; proper waste receptacle
Repiar handle on hand sink to ensure proper hand washing.
- [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 sink properly stocked and used.-Reach-In 38F.-Reach-In 32F.-Proper thawing observed.-Three compartment sink ok.-Test stripes available.-Walk-In 36F.-Freezer 10F.-Reach-In 36F.-Freezer 11F.-Ice machine clean.-Ice scoops properly stored.-Freezer 20F.-Hot holding-Tongue 176F.-Beef 188F.-Rice 145F.-Beans 150F.
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9/30/2013 | Routine Inspection 1st | 96 |
- [1] In-use food; ice dispensing utensils properly stored
Observed scoop in sugar container and other dry ingrediants improperly stored with scoop handle in food product. Store ice/food scoops within separate clean container or in product with handle up to minimize hand contact with product.
- General Comments that relate to this Inspection
Hot holding temperatures recorded:Beef tongue @ 163 F; pork @ 168 F; tripe @ 167 F; rice @ 156 F; refried beans @ 153 F; diced pork @ 179 F and diced pork @ 147 F. Cold holding temperatures recorded:Diced tomatoes @ 45 F; pork @ 41 F and beef @ 44.5 F that was cooked on 09/34/12 and cooled. Reviewed with operator to cool thick foods in shallow pans no thicker than 4 inches. Food must be rapidly cooled from 140 F to 70 F within first two hours and than from 70 F to 40 F within another 4 hours. The first requirement must be met in order to be able to cool from 70 F to 40 F within 4 hours. If food is not rapidly cooled from 140 F to 70 F within first two hours; it must be discarded or reheated to 165 F for at least 15 seconds prior to starting the 2 tier cooling process again. Foods at top of makeup table were observed with recorded temperatures between 40-45 F. Time may be used as a public health control. If food cannot cold hold at 40 F or lower; than food must be time marked for the time the food starts in the temperature danger zone 40 F - 140 F and than marked for time it will be discarded four hours or within four hours. If time is to be used as a public health control; it must be labeled with the time and must be discarded. Food cannot be recooled if using time for a public health control.Discussed with operator to consistently date mark all prepared foods. Foods that are made on premise must be discarded or used within 7 days. Frozen food(food made in advanced and frozen) must be date coded once it is placed in refer for thawing and must be used within 7 days.Handsinks properly stocked. Food properly stored. Chemicals properly stored. Chlorine sanitizer recorded at 50 ppm. Food propelry covered when not in use.
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9/25/2012 | Routine Inspection 1st | 99 |
- General Comments that relate to this Inspection
Cold holding makeup table recorded at 39.5 F. Violation corrected at time of reinspection. Thank you.
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11/30/2011 | Routine Reinspection 1st | 100 |
- [4] Facilities to maintain product temperature
040) Cold holding unit not maintaining proper temperature. Repair unit to maintain 40 degrees F or below to prevent bacteria growth.Observed makeup table with temperature reading of 50 F. All food stored inside unit was taken to cold holding walk in unit recorded at 38 F. All food items found out of temperature were not held out of temperature longer than 4 hours.
- General Comments that relate to this Inspection
Hot holding temperatures recorded:Pinto beans @ 156 F; rice @ 180 F; enchilada sauce 176 F; shredded chicken 177 F; diced beef @ 168 F; pork @ 171 F; lengua @ 182 F; carnitas 179 F and final cook temperature 179 F.Handsinks properly stocked with liquid soap and sanitary disposable towels. Chlorine sanitizer recorded @ 100 ppm.Proper scoop storage at ice bins and at condiment buffet station. 2nd CFPM for restaurant: Joseph Magallon; M100257 expiration date 09/13/13.
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11/28/2011 | Routine Inspection 1st | 96 |
- [1] In-use food; ice dispensing utensils properly stored
090) Store ice/food scoops within separate clean container or in product with handle up to minimize hand contact with product.
- [2] Wash; rinse water: clean; proper temperature
- [1] Wiping clothes: clean; use restricted
250) Moist wiping cloths must be kept in sanitizing solution between uses to prevent bacteria growth. Sanitizer below 50 ppm on one and above 300 ppm on another; sanitizer should be around 100 ppm.
- General Comments that relate to this Inspection
Notes: Below observed at time of inspection:1) Hot line pork 153; rice 163; beans 156; lengua 153; beef 147 all temperatures in degree F.2) Prep line all storage good and in food grade containers.Cheese 42; onion; 41; salsa 39; eggs 40 all temperatures in degree F.3) North refer 39 degree F; good storage; all product dates good.4) North Freezer -3 degree; all frozen no meat all other foods fries; veggies; etc.5) Back freezer; all meat all frozen and stored properly temp -3 degree F.6) Main refer at 41 degree F; this is the walk in; all storage good. All the prepped food in this refer in individual line pans; chicken 39 degree F; beef 40 degree F; onions; tomatoe; some pans labelled with date.7) Went over process with him on all hazardous foods they have control talked about starting a temperature log for prepped food.8) Hand sink stocked hot/cold water9) Test strips/thermometers available10) Refuse area ok11) Restrooms stocked and hot/cold12) Dry store room organized and good lighting.13) Sick policy and pest control in place.
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10/20/2010 | Routine Inspection 1st | 98 |
- [1] Original container; properly labeled
Operator storing bulk sugar in an unlabeled container. All white powders and other items not easily identified by sight and not in its original labeled container must be properly labeled to prevent misuse.
- [1] Thermometers provided and conspicuous
Broken thermometer in the small reach-in cooler at the cook line - Corrected on-site.
- [2] Food (ice) contact surfaces: designed; constructed; maintained; installed; located
The bulk flour in the back dry storage area appears to be stored in a non-food grade bulk bin. Unless the bin is a food grade container (NSF listed and labeled) the food must be stored in a food grade liner or clear plastic bag to prevent the container from imparting chemicals into the food.
- [2] Toilet rooms: self closing doors; fixtures maintained; clean; hand soap/drying devices provided; proper waste receptacle
No paper towels at the hand washing sink - Corrected on site.
- [1] Lighting provided as required; fixtures shielded
1) Some of the overhead lighting is not working (walk-in cooler and in the cooking area) - Replace burned out bulbs.2) Replace the missing light shield over the lights in the cooking area.
- General Comments that relate to this Inspection
NOTES & OBSERVATIONS:1) Always ensure that food product to be hot held on the steam table is first cooked to 165F on the stove or in the microwave prior to placing in the steam table. (i.e. refried beans at 120F; chicken at 116F made ~1 hour prior). Steam tables are not designed to heat cold food; only to hold already hot foods hot. Hot hold all foods at 140F or higher. Items were immediately reheated to >165F.2) When cooling potentially hazardous foods (e.g. meat; sauces with meat; rice; beans; etc.) ensure that the product is cooled from 140F down to 40F within 4 hours. Use shallow stainless steel pans (no more than 2" in depth) and or ice baths to help speed cooling time.
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11/19/2009 | Routine Inspection 1st | 93 |
- General Comments that relate to this Inspection
No violations observed at the time of inspection:Hot-holding/final cook temperatures checked good; beef cooking at 189 degrees; beans holding at 167 degrees; rice holding at 157 degrees; chopped beef holding at 162 degrees.Cold-holding checked good; tomatoes @ 41 degrees; cheese at 39 degrees; avacado holding at 36 degrees.Three-compartment sanitization checked good at 50-100ppm chlorine; sanitizer buckets available with proper concentrations.Walk-in ambient temperature checked at 38 degrees; most all products date marked; in addition; all raw animal foods stored on the bottom.Observed proper cooling practices with chopped pork cooling in 2 inch hotel pans on ice. (great job)Observed handwashing and glove use.Facility observed very clean.
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11/5/2008 | Routine Inspection 1st | 100 |
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