- General Comments that relate to this Inspection
Facility is no longer having cooling issues; carnitas 38F; beans 39FFacility is no longer required to maintain cooling logsNo other CFPM's at this location. No other staff have taken/failed a recognized CFPM exam
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1/4/2016 | Routine Inspection 2nd | 100 |
- [5] Potentially hazardous food meets temperature requirements during storage; preparation; display; service; transportation
Facility is using cooling logs; but was not filling all items our correctly. Some of the temperatures matched the food items in the fridge; but a batch of beans did not. Beans were at 70F but had taken three hours to get to that point; cooling logs had said it hit 60F an hour ago. The time and temperatures were also not correct for all items. Beans were reheated to 165F and will start the cooling process over - corrected on site. If the beans do not cool from 135F to 70F in two hours; they must be discarded. Facility must continue to maintain cooling logs; they will be checked again in 48 hours; If problems persist; cool activities may be disallowed at this location. Reviewed procedure for using cooling logs with CFPM and operator.
- General Comments that relate to this Inspection
All other violations have been corrected. All containers have labels; lids and datesObserved a staff wash hands prior to donning gloves All food storage was good based on cooking temperaturesFacility is serving ceviche but it is under refrigeration and is from cooked shrimpBoth cold holding units have thermometers and contact is using daily temperature logsCFPM was present during the inspection. Contact said a couple of the cooks and other staff members are going to take the CFPM class Facility has a stem thermometer available to staff. All temperatures of the cooling food items were taken with this thermometer and by the CFPM. Provided contact a copy of the thermometer calibration instructions and logsSanitizer buckets tested at 50 ppm ClSilverware storage goodHandsinks clean and stocked
- General Comments that relate to this Inspection
CFPM is available and other staff members are going to CFPM class so there are more staff available when PHF is being prepared Reviewed cooling logs; they are being used properly and the temperatures match the food items in the cold holding unitsObserved proper handwashing in the kitchen by staffAll food items are labeled and dated in the fridge Meat slicer clean Handsink clean and stockedFacility is still required to maintain cooling logs until further notice. Facility has not had employee(s) take and fail one of the recognized CFPM exams in the past year. Both of the staff members who took the class yesterday passed the exam and are waiting for the certificate. Outside of the current CFPM and the two staff members who took the class/exam yesterday; there are no other CFPMs for the permit.
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10/29/2015 | Routine Reinspection 1st | 95 |
- [1] Original container; properly labeled
None of the containers in the make-up table or the reach-in fridge were dated or labeled. Need to label food items and date them so that food items are not held for more than 7 days.
- [5] Potentially hazardous food meets temperature requirements during storage; preparation; display; service; transportation
Found a container of beef that was cooling in a deep; plastic container in the reach-in fridge. It was 100F at 12:30 and contact said it had been in there since 09:00. Found a container of red sauce in another deep; plastic that was 80F at 12:30 that had also been in the fridge since 09:00. Both items were voluntarily discarded - corrected on site. Cook was unaware of proper cooling process. Educated staff on proper cooling from 135F to 70F in 2 hours and from 70F to 41F within 4 hours. Reviewed proper technique of cooling with metal pans and shallow pans to expedite cooling of food items; Facility is required to maintain cooling logs until further notice.
- [2] Food protected during storage; preparation; display; service; transportation
Observed shelled eggs being stored above sauces and other ready-to-eat food in the make-up table. Observed raw chicken being stored above salsa verde in the reach-in fridge. Food is not being stored based on the cooking temperature in either of the cold holding units. Corrected on site.
- [1] Thermometers provided and conspicuous
Make-up table did not have a thermometer but measured 36F with a thermocouple. Ensure all refrigeration and freezer units are stocked with a conspicuously placed thermometer in order to monitor unit temperature. Staff was able to verbalize the proper cold holding temperature. Ensure staff is checking temperature daily to ensure proper cold holding until function.
- [5] Hands washed and cleaned; good hygienic practices
Did not observe staff wash hands during the inspection; this included prior prepping chicken that was being hot held in the steam table for plating. Informed contact about the issue and staff was made to wash hands. Corrected on site. Staff need to wash hand frequently including between task and changes in activity.
- [3] CFPM or person in charge present; certificates posted as required
CFPM was not present onsite which is required when PHF is being managed; which includes cooling; CFPM either need to be present with PHF is being managed or facility needs to hire another CFPM.
- [2] Accurate thermometers; chemical test kits provided; gauge cock (1/4" IPS Valve)
Facility did not have a thermometer to monitor cooling or check cooking. Corrected on site. Ensure stem thermometer is properly calibrated weekly.
- [1] Storage; handling of clean equipment / utensils
Observe disposable forks and knives stored next to the salsa bar without all handles facing the same direction. Store all utensils with handles facing the same direction to avoid cross contamination. Corrected on site.
- [1] Wiping clothes: clean; use restricted
Sanitizer bucket tested >200 ppm Cl; strip was almost black. Based on water temperature and hardness; chlorine sanitizer solution should be between 25-100 ppm Cl. Corrected on site.
- General Comments that relate to this Inspection
Based on the number of high point violations; there is very little oversight by the CFPM and staff are not being properly trained. All fridges <=41FBathroom clean and stockedHandsinks clean and stockedSalsa in bar is on iceObserved good use of tongs for handing ready to eat food for platingSteam table: rice 155F; beef 140F; chicken 135FIce machine clean and stockedFacility is using ROP fish. Reiterated with staff that bagged fish must remain frozen while it bagged and can only be thawed if the bag is cut open. Reviewed proper cooking with a microwave. Heat to 165F and let sit for 2 minutesNo pest activity observedFacility has not had employee(s) take and fail one of the recognized CFPM exams in the past year. No other CFPMs at this location.
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10/22/2015 | Routine Inspection 1st | 78 |
- [1] Wiping clothes: clean; use restricted
Observed towels in a green sanitizer bucket with only soap. Moist wiping cloths must be kept in sanitizing solution between uses to prevent bacteria growth. Recommend using rags in sanitizer solution to wipe tables; menus; bar counter and other high touch places within the facility. Corrected on site - 100 ppm Cl.
- General Comments that relate to this Inspection
Wall has been repaired. Ensure all spaces around the replaced drywall are sealed to prevent vermin/insect access. Reviewed cooling process for soups; facility is using ice water baths to cool certain soups. Discussed reheating of soup items.Handsink clean and stockedFridge <=40FFreezer <=0F
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7/28/2014 | Routine Reinspection 2nd | 99 |
- [1] Walls; ceilings: attached equipment constructed; good repair; clean surfaces; dustless cleaning methods
Wall still needs to be repaired. Contact said there is also a leak in the wall. Need to repair wall and leak.
- General Comments that relate to this Inspection
Handsinks clean and stockedNo cooling to check during inspection Food storage goodFood from parties has been removedFacility has colored reference paper for sanitizer
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7/21/2014 | Routine Reinspection 1st | 99 |
- [2] Accurate thermometers; chemical test kits provided; gauge cock (1/4" IPS Valve)
Facility has bleach test strips but no colorimetric sheet to confirm concentration. Need to have available
- [1] Walls; ceilings: attached equipment constructed; good repair; clean surfaces; dustless cleaning methods
Observed hole in wall on the right-side of the oven. Must repair so it is smooth; sealed and easily cleanable.
- General Comments that relate to this Inspection
Tested beans at start of the inspection in plastic container in fridges @53F (contact said they were taken off stove at 10:00). At the end of the inspection beans were @ 42F. Highly recommend cooling beans and rice in smaller batches and in metal containers.Handsinks clean and stockedIce machine clean/scoop storage goodEnsure all personal food and food from parties are labeled Food storage goodFridges <=40FFreezer <=0F
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7/8/2014 | Routine Inspection 1st | 97 |
- [2] Food protected during storage; preparation; display; service; transportation
Still observed meat in the freezer; fridge and hot holding unit being stored in non-food grade plastic bags. This was an issue from the first inspection. Corrected on site.
- General Comments that relate to this Inspection
All other violations from the first inspection have been correctedTest strips available for bleach All fridges <=41FFreezer <=0FAll other food storage good in cold holding units Handsinks clean and stockedIce machine clean/ice scoop storage goodFacility is going to change operations to include heating and cooling of beans and rice. Due to this change the risk level of the facility will be changed to a 4. Reviewed the correct cooling technique with the contact and the operator.
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5/31/2013 | Routine Reinspection 1st | 98 |
- [2] Food protected during storage; preparation; display; service; transportation
Observed raw meat and vegetables in shopping bags in reach-in fridge. Grocery bags are not considered food grade containers and cannot be used to store food. Must use food grade containers with lids to store food.Observed meat being stored above vegetables in the reach-in fridge. Food must be stored based on ready-to-eat status and cooking temperature. There is a poster on the reach-in freezer that shows how to correctly store food in cold holding units.
- [2] Potentially hazardous food properly thawed
Observed a large pot of frozen meet sitting on a cooler in the kitchen with no lid or cover. Contact said the cook was letting the meat thaw in this fashion for dinner tonight This is not an acceptable thawing process. Container was covered with aluminum foil and put into a fridge - corrected on site. PHF can be thawed under warn running water; in a fridge or as part of the cooking process.
- [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. Observed ice scoop laying in the ice with the handle touching the ice product. Corrected on site.
- General Comments that relate to this Inspection
Ice machine clean and stockedHandsinks clean and stockedAll fridge <=41FFreezer <=0FTest strips available. Staff was able to verbalize the correct minimum sanitizer concentratin for chlorine sanitizer.All salsas are on ice for customers
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5/20/2013 | Routine Inspection 1st | 95 |
- General Comments that relate to this Inspection
**Ok to open; operate and issue permit**3 compartment sink installedAll handsinks installed All fridges <=41FFreezers <=0FOperator said they are only making beans and rice for each day without cooling and reheating. All leftovers at the end of the day will be discarded. Food from approved sources Bathrooms okPrior to opening must stock all handsinks; have test strips for bleach sanitizer and deep clean floors.If facility is going to be a depot for mobile food units; operator must fill out an application paperwork at Washoe County Health.
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1/30/2013 | Opening Inspection | 100 |
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