M & M's Southern Cafe, 840 Holman Way, Sparks, NV - inspection findings and violations
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Inspection findings | Inspection date | Type | Score |
|---|
- General Comments that relate to this Inspection
All violations from the last inspection have been correctedHandwashing sign is postedHandsink clean and stockedContact said all the veggie prep is done on Monday and sink is sanitized prior to use to reduce cross contamination All thawing is being done under refrigerationSanitizer buckets 200 pm Quat and contact said they are being changed on a routine basis; Contact said all staff have been trained how to make the sanitizer solution and when to change the buckets All fridges <=41FFood storage goodFood items have color coded date stamps Facility is using temperature logs for the cold holding units and the dishwasher daily. Reviewed logs and didn't see any issues Contact said they are sending two more staff members to CFPM class in early NovemberFacility has not had employee(s) take and fail one of the recognized CFPM exams in the past year. There are no other CFPMs at this location.
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10/22/2015 | Routine Reinspection 1st | 100 |
- [1] Original container; properly labeled
Observed various plastic storage bags in the fridge and the freezer of meat; beans; collard greens; etc. without dates or labels. All food items need to be labeled and dates. Frozen items can be held indefinitely but items in opened container and bags can only be held for days <=41F.
- [2] Food protected during storage; preparation; display; service; transportation
Observed individual bags of fish and chicken intermingled in a metal pan on a mobile cart in front of the fryer. These bags were open; next to each other and only had a small amount of ice on them. Contact said they go through the meat fast be that it had been out since before lunch. This practice cannot not continue due to the lack of separation of different meats and because these items are not being monitored for temperature. Contact put all meat items into a respective container in the make-up table across from the fryer. Items will then be pulled from the fridge per order and then fried. Corrected on site.
- [2] Potentially hazardous food properly thawed
Observed beans; frog legs and fish being thawed on the back counter near the meat slicer. Incorrect thawing. Thaw all foods under continuously cold running water; under refrigeration; in the microwave; or as part of the cooking process to prevent bacteria growth. All items were placed in the reach-in fridge across from the walk-in fridge to finish thawing. Corrected on site.
- [4] Sanitization rinse; clean; temperature concentration; exposure time; equipment; utensils sanitized
High temperature dishwasher was 170F at the manifold and 159F at the rack. Contact said they do not use the dishwasher often. Contact fixed the machine during the inspection and observed final rinse >180F. If machine is going to be used to wash dishes; CFPM needs to ensure that unit is working prior to using machine. Facility is required to maintain dishwasher logs until further notice. Corrected on site.
- [2] Accurate thermometers; chemical test kits provided; gauge cock (1/4" IPS Valve)
Facility was using chlorine in the sanitizer buckets but facility does not have chlorine test strips. Facility has Quat sanitizer on site as well; but the need to replace test strips due to the heat degradation from sitting on the high temp dishwasher. Must provide accurate and appropriate chemical test kits. Ensure all staff know what is the proper concentration of sanitizer solution. Review concentration with staff which is 50-100 ppm Cl.
- [1] Wiping clothes: clean; use restricted
Observed a pile of used; damp rags on the table next to the three compartment sink. These rags were used today and needed to be laundered. Keep all dirty rags away from food contact surfaces or keep rags in a sanitizer solution. Rags were removed and santiizer buckets were made durnig the inspection; These buckets need to be chaged evey hours or when the solution becomes visibly dirty. Sanitizer bucket was >200 ppm Cl; need to reduce solution so it is 50-100 ppm Cl. Corrected on site.
- [2] Toilet rooms: self closing doors; fixtures maintained; clean; hand soap/drying devices provided; proper waste receptacle
Observed staff pour liquid from chicken and fish tub into the handsink. Has staff cease and has handsink clean and sanitized. HANDSINKS CAN ONLY BE USED FOR HANDWASHING. Corrected on site.
- General Comments that relate to this Inspection
Facility is required to maintain cold holing logs until further notice. Copies of these logs and dishwasher logs can be found on the Washoe County Health District website. Handsink was stocked with soap and paper towelsReviewed cooling process for beans and collard greens. Contact said they use ice baths and small portion to cool down food items.Bathrooms clean and stockedReviewed no bare hand contact with ready to eat foodDid not observe any pest activity Make-up tables; 42; 42F. Recommend turning down make-up tables so units maintain at least 41F during high volume times. Walk-in fridge 38FFood in freezer was frozen solid Steam table:yams 171Fbeans 165Fcollard greens 140F
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10/15/2015 | Routine Inspection 1st | 87 |
- General Comments that relate to this Inspection
*Ok to open; operate & issue permit*Bathroom clean and stockedHandsink clean and stockedIce machine clean Freezer <=0F; with thermometer Fridges <=41F; with thermometer Plumbing okDishwasher: observed final rinse >=180FMop sink okEnsure all surfaces are cleaned and sanitized prior to openingFacility has not had employee(s) take and fail one of the recognized CFPM exams in the past year: No
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8/25/2015 | Opening Inspection | 100 |
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