Tres Amigos Carniceria, 550 E Prater Way, Sparks, NV - inspection findings and violations

Business Info

Name: TRES AMIGOS CARNICERIA
Address: 550 E Prater Way, Sparks, NV
Total inspections: 5
Last inspection: 10/13/2015

Score
99

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Inspection findings	Inspection date	Type	Score
[1] Walls; ceilings: attached equipment constructed; good repair; clean surfaces; dustless cleaning methods -Observed meat debris building up on the electrical outlet of the meat case and starting to accumulate into the knockout section of the junction box. Ensure food/meat debris is cleaned more thorough in this area to prevent the attraction of pests and vermin and to prevent electric sparks.-Observed dirty walls; light switches; handles and floors around the walk in freezer and walk in cooler. Ensure these high touch areas are cleaned and sanitized often to reduce cross contamination.*Per manager the facility does a deep cleaning on Tuesdays. Ensure all meat; blood and food debris is cleaned from the floors in the walk in cooler; light switch at the walk in freezer; wall at the walk in freezer and handles of the walk in cooler and walk in freezer by 10/13/15. General Comments that relate to this Inspection Notes: No violations observed during the inspection. Facility was clean and organized. Discussed hand washing policy and employee sick policy. Ensure employees sick with vomiting; diarrhea; jaundice; stay out of work at least 48 hours after symptoms have stopped.-Handsinks clean and stocked.-Restrooms clean and stocked.-Make up unit at 39F. Salsa 39F; onion 38F; beans 41F; rice 41F.-Hot holding temperature good. Pork 158F.-Ice machine clean and scoop stored properly.-Meat slicer clean.-Prep areas clean and organized.-Observed good utensil storage and utensils clean.-Cutting board clean and smooth.-Sanitizer at 100 ppm Chlorine.-3 compartment sink set up properly. Sanitizer at 100 ppm Chlorine.-Test strips available.-Facility does not have a PCO. No signs of pests or vermin.-Observed good chemical storage and good food storage.-All products properly labeled for trace back purposes.Besides the CFPM listed above no other individuals have a CFPM certificate.Per manager no individuals have taken a CFPM exam and failed the exam within the past year. General Comments that relate to this Inspection Notes: Discussed hand washing policy and employee sick policy. Ensure employees sick with vomiting diarrhea; jaundice; stay out of work at least 48 hours after symptoms have stopped.-Handsink clean and stocked.-Restrooms clean and stocked.-Reach in cooler at 36F. Cheese 39F; steak 36F; chorizo 36F; pork 32F; shrimp 34F; fish 29F.-Reach in cooler was very clean and organized properly.-Walk in freezer at 0F. All product stored properly. Lights properly shielded.-Walk in cooler at 32F. Steak 39F; roast 39F. Product was stored properly. Lights properly shilded.-Cutting boards clean and smooth.-Band saw clean. Per manager the facility cleans and sanitizes the saw between species and every evening the saw is broken down and deep cleaned.-Meat grinder clean.-Knives were clean and stored properly.-Utensils clean and stored properly.-3 compartment sink set up properly.; Sanitizer at 100 ppm Chlorine.-Sanitizer at 100 ppm Chlorine.-Test strips available.-Reach in freezers at 0F. All product frozen.-Observed good chemical storage.-No signs of pests or vermin.The facility does not have any other CFPM besides the CFPM listed above.Per manager no individuals have taken a CFPM exam and failed the exam within the past year. General Comments that relate to this Inspection Notes: No violations observed during the inspection. Facility was clean and organized. Discussed hand washing policy and employee sick policy. Ensure employees sick with vomiting; diarrhea; jaundice; stay out of work at least 48 hours after symptoms have stopped.-Handsinks clean and stocked.-Restrooms clean and stocked.-Walk in cooler at 38F. All product stored properly and dates good. Lights properly shielded.-Reach in cooler at 36F. Hot dogs 40F; cheese 40F.-All products properly labeled.-Observed proper chemical storage.-Observed proper food storage.-Facility does not have a PCO. No signs of pests or vermin.The facility does not have any other CFPM other than the individual listed above.The facility has not had any individuals take a CFPM exam and fail the exam within the past year.	10/13/2015	Routine Inspection 1st	99
General Comments that relate to this Inspection All violations from the last inspection have been correctedCardboard used to shelves is clean and changed dailyHandsink has been installed in the packaging area with liquid soap and hand towels General Comments that relate to this Inspection All food storage goodIce has been removed from pipes in freezer and have been rewrappedWalk-in fridge floor has been deep cleaned Ceiling tile has been reinstalled General Comments that relate to this Inspection All violations from the last inspection have been corrected.All food storage goodAll food items with more the one ingredient are labeled correctly with ingredients listed	9/23/2014	Routine Reinspection 1st	100
[1] Original container; properly labeled [1] Original container; properly labeled Items that are packaged on site with more than one ingredient (e.g. salsa) need to list the ingredients on the label including allergens [2] Food protected during storage; preparation; display; service; transportation [2] Food protected during storage; preparation; display; service; transportation Observed boxes of meat being stored on the floor of the walk-in freezer. Food product stored on floor. Store all food product at least 6 inches off floor to prevent potential cross contamination.Observed chicken breasts being cut near stacks of beef on the cutting board behind the front deli counter. Ensure different raw meats are not stored together to prevent cross contamination. [2] Food protected during storage; preparation; display; service; transportation Observed food product stored on floor in the dry storage area and in the walk-in fridge. Store all food product at least 6 inches off floor to prevent potential cross contamination. [1] Non-food contact surfaces: designed; constructed; maintained; installed; located Observed ice forming on the left pipe on the compressor in the walk-in fridge. Need to remove ice; repair any leaks and rewrap pipe to ensure proper function of the unit and to prevent ice formation on food products. Recommend relocating and food stored under pipe until repaired to prevent contamination. [1] Non-food contact surfaces of equipment and utensils clean Under the metal table near the hood; observed dirty cardboard on the shelf. If facility is going to cover the shelf to protect against grease splatter; must use a non-absorptive material or clean daily. [2] Toilet rooms: self closing doors; fixtures maintained; clean; hand soap/drying devices provided; proper waste receptacle The area where items are being packaged needs to have a handsink installed to ensure proper handwashing of staff and prevent cross contamination. Need to install a handsink; paper towel dispenser and soap dispenser in the food packaging area. [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods Observed grease and food matter on the floors in the walk-in fridge. Need to deep clean floors in walk-in; including under the legs/wheels of the storage racks to prevent vermin attraction. [1] Walls; ceilings: attached equipment constructed; good repair; clean surfaces; dustless cleaning methods Install the ceiling tile above the door to the walk-in fridge to prevent access by vermin or inspects. General Comments that relate to this Inspection All meat fridges <=40FBathrooms clean and stockedHandsinks clean and stockedAll meat cases are cleaned dailyMeat slicer is clean Sanitizer solution >50 ppm Cl General Comments that relate to this Inspection Handsinks clean and stockedIce machine clean/scoop storage goodFood storage goodMeat saw clean; being using during inspection Meat containers clean and in good repair Fridge <=40FFreezer <=0F General Comments that relate to this Inspection All fridges <=40FFreezer <=0FBathrooms clean and stockedAll other food items labled Expiration dates current	9/9/2014	Routine Inspection 1st	89
[1] Original container; properly labeled All ice bagged on site for sale must be labeled with the facility name; location and phone number for tractability. General Comments that relate to this Inspection Carnitas 135F; contact is going to increase hot holding temperatureHandsink clean and stockedAll fridges <=41FFreezer <=0Fsanitizer bucket 50 ppm ClAll food from approved sourcesFood storage goodBathrooms clean and stocked General Comments that relate to this Inspection Ensure that areas where food packaging is occurring is thoroughly cleaned and sanitized prior to any activity. Recommend having a sanitizer bucket available during packaging. Ensure staff are washing hands properly prior to packaging food and with glove use. Sanitizer bucket 50 ppm ClIf the back handsink is going to be used for cleaning utensils; it cannot also be used as a handsink; Staff will need to use the handsink on the meat line. Ice machine clean/ice scoop storage goodFridges <=41FFood storage good General Comments that relate to this Inspection Food storage goodFood from approved sources Bathrooms clean and stockedHandsink clean and stockedFridges <=41fFreezer <=0F	10/30/2013	Routine Inspection 1st	99
[5] Personnel with infections restricted General Comments that relate to this Inspection The items noted on the inspection conducted on 4/12/2013 have been corrected.Ok to issue permit to operate.Noted all hand sinks stocked and functional.All refrigerated equipment operating at below 40 F and freezer at 0 F.Risk category 3 assigned. Facility requires one Certified Food Protection Manager on staff full time. Facility already has one CFPM for deli department and is therefore in compliance with this requirement. Post WCHD certificate of CFPM and keep posted. General Comments that relate to this Inspection The items noted on the inspection conducted on 4/12/2013 have been corrected.Ok to issue permit to operate.Noted all hand sinks stocked and functional.All refrigerated equipment operating at below 40 F and freezer at 0 F.Risk category 1 assigned. No Certified Food Protection Manager required for grocery permit. General Comments that relate to this Inspection The items noted on the inspection conducted on 4/12/2013 have been corrected.Ok to issue permit to operate.Noted all hand sinks stocked and functional.All refrigerated equipment operating at below 40 F and freezer at 0 F.Risk category 2 assigned. Facility requires one Certified Food Protection Manager on staff full time. Facility already has one CFPM for meat department and is therefore in compliance with this requirement.	4/15/2013	Opening Inspection	100

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