Texas Soul Bbq, 1295 E Moana Ln, Reno, NV - inspection findings and violations

Business Info

Name: TEXAS SOUL BBQ
Address: 1295 E Moana Ln, Reno, NV
Total inspections: 5
Last inspection: 9/4/2015

Score
100

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Inspection findings	Inspection date	Type	Score
General Comments that relate to this Inspection All violations corrected at time of reinspection 2nd. Makeup unit noted at 40 F at thermometer and shredded lettuce temped at 33.7 F.Discussed with operator to monitor cold holding temperatures of TCS foods (Time; temperature control for safety) to ensure food is cold holding properly at 41 F or lower.	9/4/2015	Routine Reinspection 2nd	100
[4] Facilities to maintain product temperature Cold holding unit not maintaining proper temperature. Repair unit to maintain 41 degrees F or below to prevent bacteria growth.Operator left message on08/31/15 health inspector's voicemail requesting extension to repair makeup table for Wednesday September 2; 2015. A reinspection was conducted on September 2; 2015 and violation remains uncorrected. No food is being stored inside makeup unit. Discussed with operator to repair unit to be operational. This is an important piece of equipment for the operations of the business and must be working properly. General Comments that relate to this Inspection All other violations corrected at time of reinspection; thank you. Reviewed with operator proper storage of raw meats in cold holding units. Raw chicken is always stored on the bottom. Ice machine observed clean. Reviewed with operator cleaning frequency of ice machine. Ice machine shall be cleaned per manufacturers recommendations and at least quarterly. A reinspection is required. Failure to correct violation will result in reinspection fees being charged and possible suspension of health permit.	9/3/2015	Routine Reinspection 1st	96
[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.The following foods were found out of temperature inside the 2 door reach in refer and at the makeup table:Beef bones @ 49.9 F; beef ribs @ 47-49 F; sausage @ 43.9 F and cut lettuce @ 46 F. * Food voluntarily discarded. Reviewed with operator to monitor cold holding at unit and temp foods on makeup line at least once every 3 hours to ensure food is properly cold holding and to allow time to conduct corrective action when food is found out of temperature. [4] Facilities to maintain product temperature Cold holding unit not maintaining proper temperature. Repair unit to maintain 41 degrees F or below to prevent bacteria growth.Makeup table shall be repaired or adjusted at thermostat to cold hold food at 41 F or lower. Do use food thermometer to monitor food for proper cold holding temperature. * Do not use unit if food cannot hold at 41 F or lower. Ice may be used in the interim to cold hold food at makeup line until repaired. [2] Food (ice) contact surfaces: designed; constructed; maintained; installed; located Observed the deflector plastic deflector plate inside ice machine dirty. The ice machine shall be maintained in a sanitary condition. Operator shall remove all ice and clean and sanitize entire interior of ice machine. This should be done on a quarterly basis. [1] Premises free of litter; unnecessary articles; equipment/personal articles properly stored; authorized personnel 410) Store all personal items away from food; food preparation areas; and food contact surfaces; including dishware.Operator shall separate all personal items such as apron; violin bow and other items not used in food operations from food contact surfaces. All personal employee food shall be stored in a designated area of kitchen or cold holding unit so as not to come in contact with food used for public.Operator shall remove items not used in the operations of the business from the walk in dry storage unit. Reviewed with operator to declutter the walk in refer that is used as dry storage. Do not store chemicals next to clean equipment even if the equipment is no longer used in the business. General Comments that relate to this Inspection Facility has not had employee(s) take and fail one of the recognized CFPM exams in the past year. No other food protection managers at this site.Cold holding temps. recorded:Chicken @ 42.4 F; (operator iced down chicken at time of inspection); cooked potatoes @ 35.6 F and ribs @ 39.9 F in 2 door reach in refer. A reinspection is required. Handsink properly stocked.Bathrooms observed clean and stocked. Reviewed with operator cooling process for hot foods. Hot foods shall be cooled rapidly from 135 - 70 F within first two hours and than from 70 F to 41 F in another 4 hours. Do monitor that cooling parameters are being met. Cooked pork ribs temped at 163 F; po	8/27/2015	Routine Inspection 1st	88
[1] Original container; properly labeled Please label the recycled icecream containers that are used to store baked beans in refer unit to its contents.Do label the made by or 7 day discard date to the baked beans prepared and stored in recycled icecream containers. Baked beans temped at 40 F. [2] Food protected during storage; preparation; display; service; transportation Discontinue using plastic grocery bags to cover hot foods on steam table. Plastic bags are made with chemicals that can leach into foods. Use food grade plastic or covers to cover food.Please keep iceberg lettuce and any other cut leafy green cold holding in refrigeration at 40 F or lower or ice/water bath. General Comments that relate to this Inspection Beef ribs are made every other day. Cold holding ribs temped at 40 F. Reviewed cooling procedures for pre-cooked ribs. Food protection manager cools ribs using fans and ice/bath. Discussed with operator to conduct a cooling study for ribs prepared and cooked on site. Do cool hot ribs and pulled pork rapidly. Hot foods shall be cooled from 140 F to 70 F within first 2 hours and than from 70 F to 40 F within another 4 hours. The first cooling step must be met before proceeding to the second step. Please conduct a cooling study and document time it takes to cool the ribs and pulled pork to the safe cooling parameters. Pulled pork temped at 2 door refer @ 40 F. Food properly stored. No raw over ready to eat. Barbecue sauce prepared in restaurant recorded with 4.0 pH and stored at room temperature. Hot beef ribs temped @ 142 F; hot holding chicken @ 145 F; chicken is cooked and temped to reach 165 F final cook temperature. Chemicals properly stored and labeled.Kitchen observed clean and organized. Thank you.	12/5/2014	Routine Inspection 1st	97
General Comments that relate to this Inspection 2 door upright refrigerator temped at 38 F.2 door upright freezer temped at 5 F.Walk in cooler will not be used until approved by health authority. Operator will not be using walk in. Handsinks properly stocked with liquid soap and sanitary disposeable towels. * Please post a"handwashing only" sign at the handsink and label prep sink as "Prep sink."3 compartment sink; prep sink and ice machine drains properly through indirect lines. Dumpster is shared at strip mall. Reviewed with operator to ensure lid is closed when not in use to prevent vermin attraction. Please install a mop rack for drying wet mops.Chicken; brisket; hot links;beef and pork ribs will be cooked inside restaurant. This health permit will be assigned a risk category 3 health permit. A Certified Food Protection Manager will be required to assigned to this restaurant. This Food Protection Manager must be a full time employee (at least 30 hours). Official health permit will be mailed to business via USPS. Please post health permit and Washoe County Certified Food Protection Manager Certificate on site in a conspicous spot. An annual inspection will be conducted within 90 days. This inspection will be unannounced. OK to operate; OK to issue health permit.**	8/20/2014	Opening Inspection	100

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