- [2] Accurate thermometers; chemical test kits provided; gauge cock (1/4" IPS Valve)
Chemical test strips not approriate for sanitizer being used. Chlorine is being used as sanitizer but quat test strips in facility. Provide appropriate test strips for sanitizer being used for testing of sinks and sanitizer buckets.
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
Floors underneath three compartment sink missing co ing and standing water issues are starting to develop. Repair coving to prevent standing water. **Repair of coving and wall are begun and halfway complete. Extension granted. **
- General Comments that relate to this Inspection
**All other violations corrected from original inspection-Food contact surfaces clean-Thermometer calibrated-Non food contact surfaces cleaned-Lights repaired**During repair of tile and wall behind 3 comp sink; drain line for hand sink was removed and bucket put in place to cach water. Drain line MUST be replaced within 48 hours to facliate hand washing.
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1/25/2016 | Routine Reinspection 1st | 97 |
- [2] Food contact surfaces of equipment and utensils clean; free of abrasives; detergents
Several food contact surfaces need cleaning; including large mixer and outside of dry storage containers. Clean and sanitizer thoroughly to prevent potential contamination of food product.
- [2] Accurate thermometers; chemical test kits provided; gauge cock (1/4" IPS Valve)
No chemical test strips available. Provide suitable chemical test strips (chlorine for current practice) to allow for testing of sanitizer solution for sinks and sanitizer buckets.Thermometer not calibrated - reading 24F in ice water. Keep thermometer calibrated to ensure proper temperatures of food product.
- [1] Non-food contact surfaces of equipment and utensils clean
Many non food contact surfaces need deep cleaning; including handles of doors and equipment; soap dispenser; shelving; outsides of equipment; etc. All surfaces need to be cleaned and sanitized to prevent potential cross contamination issues.
- [1] Wiping clothes: clean; use restricted
No sanitizer buckets set up for wiping cloths. Maintain sanitizer buckets with 50-100ppm chlorine to keep wiping cloths in when not in use. These must be changed every 4 hours or when dirty.
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
Floors underneath three compartment sink are missing coving and standing water issues are starting to develop. Repair coving to prevent standing water.Floors throughout facility could use cleaning; in particular behind and under equipment. Clean thoroughly to prevent potential pest attraction.
- [1] Lighting provided as required; fixtures shielded
Several lights were out in the kitchen area. Repair lights to allow for proper lighting in kitchen area.
- General Comments that relate to this Inspection
**No temperature issues observed during the inspection. Facility no longer has to keep logs; however; proper temperature requirements must be met. For the most part; food is cooked fresh with minimal cooling. Small amounts are pulled from make up unit and stored on ice for quick service. Ice and water holding was good to keep products below 40F. **Reviewed proper calibration technique for thermometer with operator; as well as basic food temperaute requirements.**Cleaning and sanitizing remains the largest concern in facility. Some pieces of equipment not working - explained to operator that if the equipment or additional stored items are making cleaning not possible; then facility may have to eliminate unused items.Pupusa meat - 40FMake up unit @ 40F-raw product stored on bottom-pupusa meat @ 39F-raw beef @ 39F-cheese @ 40FWalk in @ 42F-only vegetables stored in walk inHand sink stockedRestrooms stockedGarbage area cleanReviewed receipts for meats and cheese not stored in original packaging. Product is from approved sources.No visible signs of pests.-Reviewed with operator that failure to maintain a clean facility may attract pests and that it can be difficult to determine if pests are present when cleaning is not maintained.Freezer at 0FIce scoop stored in clean fashionIce machine clean
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12/16/2015 | Routine Inspection 1st | 92 |
- General Comments that relate to this Inspection
**All violations from original inspection correctedAll food product stored off floor and raw product stored below ready to eat foodsIce scoop being stored in separate clean and sanitary containerCFM on site*Food safety knowledge demonstratedChlorine test strips availableFacility cleaner*Maintain cleaning scheduleSanitizer solution @ 100ppm chlorineFloor sink draining correctlyFloors cleanedAll refrigeration units had working thermometersTemperatures-pupusa meat @ 41F-cooled products ranged from 38F - 40F**Temperature logs now being kept; no temperature violations were observed. Discussed what would be sufficient for temperature logs and how exactly to do them with CFM. Agreement was made that temperatures would be taken for products in each cold holding unit; ice holding; and hot holding twice daily. In addition; any items being cooled would have temperatures taken hourly until they reached 40F. Discussed the meaning of corrective actions and possibilities of what potential corrective actions are for different situations. Operator will record any necessary corrective actions on logs. After trial period; if there are difficulties achieving 140F - 40F cooling; operator will contact inspector for guidance. If not problems are observed during next inspection; the requirement of temperature logs will be lifted.
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11/24/2014 | Routine Reinspection 1st | 100 |
- [2] Food protected during storage; preparation; display; service; transportation
Lettuce stored on floor. Store all foods off floor to prevent potential contamination. *Corrected on site*Raw product stored in walk in over previously cooked product. Store all raw product; including shell eggs; underneath cooked and ready to eat foods to prevent potential contamination from drips and spills. *Corrected on site*
- [1] In-use food; ice dispensing utensils properly stored
Scoop stored with handle in ice. Store in ice with handle out or in separate clean and sanitary container.
- [3] CFPM or person in charge present; certificates posted as required
Certified Food Manager not on site upon arrival at facility. Was able to respond shortly; but previous inspection mandated that CFM be on site at all times while food handling was occurring. No temperature logs being kept. Last inspections condition for re-opening was to keep temperature logs. See notes for additional discussion on practices in facility.
- [2] Accurate thermometers; chemical test kits provided; gauge cock (1/4" IPS Valve)
No chlorine test kit available. Operator must have bleach test strips available on site at all times.
- [1] Non-food contact surfaces of equipment and utensils clean
Many non food contact surfaces need additional detail cleaning; including; but not limited to; handles of equipment; restroom door handle; outside of ice machine; outside of blender; walls behind prep area; etc. Clean and maintain in a clean and sanitary fashion ot prevent potential bacteria growth.
- [1] Wiping clothes: clean; use restricted
Sanitizer solution for wiping cloths above 200 ppm chlorine. Reduce concentration to acceptable level of 50-100ppm chlorine and provide test strips for employees to use.
- [1] Installed; maintained
Floor sink under three compartment sink is draining very slowly. Also drain at hand sink is draining very slowly. Repair lines so that all adequately drain. *Notified operator that if any back up occurs; facility permit may be suspended.*
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
General cleaning of floors is needed throughout facility and in particular in back storage area. Clean and keep clean to maintain sanitary conditions and prevent potential pest harborage.
- General Comments that relate to this Inspection
Hand sink stocked-gloves worn by food handlers-reminded operator that hand sink is for hand washing onlyThree compartment sink ok @ 100ppm chlorine-operator was familiar with set up; CFM was notUpright freezers ok @ 0F-all product dated as required by last inspectionSmall make up unit @ 39F-raw product stored correctly-thermometer available as requiredLarge make up unit not working-no product stored inside; repair has been orderedWalk in unit @ 41F-advised operator to keep close on temperature-cooled chicken @ 40F-cooled beans @ 39F-pupusa meat mixture @ 39F-All cooled products checked - temp ranges from 39F to 41FNo sign of pests-operator has monthly serviceRestroom stockedAll thawing done under refrigeration or as part of the cooking processProduct stored on grill line for immediate usage @ 42F-product is kept on ice-amount is limited to reduce potential time out of temp*Reviewed proper set up of ice - ice and water mixture must be at or above product level. Temperature of product must remain @ 40F or below or product must be discarded in 4 hours. If desiring to use time as a barrier; some written procedure on how to know when 4 hours is up must be on file.**Overall; it appears that the temperatue issues observed in past inspections are being mostly handled. However; there continues to be concern about Active Managerial Control in the facility. CFM was unclear on many of the basic termperature and sanitizer concentration requirements. In addition; CFM determined not to create logs for temperature recording or a time as barrier procedure as required by the last inspection. Advised operator that temperature logs needed to be kept for all refrigeration units and cooling until the requirement is removed by the Health District.**Advised operator that failure to pay permit fee by the end of 11/14/2014 would result in permit suspension. Permit expired at end of June and previously received Certified letter in July reminded operator. Provided copy of letter; invoice; and copy of letter receipt to operator.
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11/12/2014 | Routine Inspection 1st | 88 |
- [5] Source sound condition; no spoilage
- [1] Original container; properly labeled
- [5] Potentially hazardous food meets temperature requirements during storage; preparation; display; service; transportation
- [4] Facilities to maintain product temperature
- [2] Food protected during storage; preparation; display; service; transportation
- [2] Handling of food; ice; minimized
- [2] Potentially hazardous food properly thawed
- [1] Thermometers provided and conspicuous
- [1] In-use food; ice dispensing utensils properly stored
- [5] Personnel with infections restricted
- [5] Hands washed and cleaned; good hygienic practices
- [1] Clean clothes; hair restraints
- [3] CFPM or person in charge present; certificates posted as required
- [4] Sanitization rinse; clean; temperature concentration; exposure time; equipment; utensils sanitized
- [2] Food (ice) contact surfaces: designed; constructed; maintained; installed; located
- [2] Dishwasher facilities designed; constructed; maintained; installed; located; operated as required
- [2] Food contact surfaces of equipment and utensils clean; free of abrasives; detergents
- [2] No re-use of single service articles
- [2] Wash; rinse water: clean; proper temperature
- [2] Accurate thermometers; chemical test kits provided; gauge cock (1/4" IPS Valve)
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
- [1] Non-food contact surfaces of equipment and utensils clean
- [1] Storage; handling of clean equipment / utensils
- [1] Single service: articles; storage; dispensing; used
- [1] Wiping clothes: clean; use restricted
- [5] Water sources: safe; hot & cold under pressure
- [5] Sewage and waste water disposal
- [5] Cross connection; back siphonage; backflow
- [1] Installed; maintained
- [4] Number; convenient; accessible; designed; installed
- [2] Toilet rooms: self closing doors; fixtures maintained; clean; hand soap/drying devices provided; proper waste receptacle
- [2] Containers or receptacles: covered; adequate number; insect/rodent proof; frequency; clean
- [1] Outside storage area enclosures: properly constructed; clean; controlled incineration
- [4] Presence of vermin; outer openings protected; no prohibited animals
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
- [1] Walls; ceilings: attached equipment constructed; good repair; clean surfaces; dustless cleaning methods
- [1] Lighting provided as required; fixtures shielded
- [1] Rooms and equipment - vented as required
- [1] Rooms clean; lockers provided; facilities clean; properly located
- [5] Necessary toxic items properly stored; labeled; used
- [1] Premises free of litter; unnecessary articles; equipment/personal articles properly stored; authorized personnel
- [1] Clean; soiled linen properly stored
- [1] Raw / undercooked food advisory; liquor birth defect warning signs posted as required
- General Comments that relate to this Inspection
Reinspectionthe mop sink has been installed with hot and cold water.
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7/22/2013 | Routine Inspection 4th | 100 |
- [1] Original container; properly labeled
All food must be properly labeled to its name to prevent misuse. All food will be date marked/date coded.
- [1] Installed; maintained
Install a mop or utility sink in facility.
- [2] Toilet rooms: self closing doors; fixtures maintained; clean; hand soap/drying devices provided; proper waste receptacle
Install self closures for both restroom doors. Clean vent covers in both restrooms.
- [1] Lighting provided as required; fixtures shielded
Light in walk in refer and in dry storage room not shielded. Lights not shielded. Provide light shields or use shatterproof bulbs to prevent potential glass contamination of food.
- [1] Premises free of litter; unnecessary articles; equipment/personal articles properly stored; authorized personnel
All employees must store their personal food separate from customer's food. Discussed with operator to store employee's personal food in a separate storage container. All drinks must be covered and straw provided. Store all personal items away from food; food preparation areas; and food contact surfaces; including dishware.
- General Comments that relate to this Inspection
Restaurant has two Certified Washoe County Food Protection Managers:1) Vilma Rosas M130354 expiration date 05/20/18 and2) Antonio R Gutierrez M100322 exp. date 05/20/18.* A certified food protection manager MUST BE ON SITE AT ALL TIMES during food handling operations. Cold holding units checked OK and recorded < 40 F. Thermometers present. No refrigerated foods observed in cold holding units. Frozen foods observed at -8 F at reach in freezer. Food properly stored; no raw over ready to eat. A digital thermometer and a bimetallic thermometer on site for monitoring cold holding and checking cooking temperatures. Reviewed with operator procedure for calibrating bimetallic stem thermometer in ice and water to 32 F or 0 Celsius. Cold holding monitoring logs for all cold holding units will be completed daily along with a written procedure for using time as a public health control. All foods that are stored in the temperature danger zone from 40 F - 140 F must be documented for the time it starts in the temperature danger zone and the time 4 hours later that the food will be discarded. Logs were not present at time of opening inspection. Operator stated he will have them first thing in the AM. The following items must be corrected within 7 days on 05/30/13.1) A utility sink for mopping will be installed in kitchen area. Please install a splash guard on west side of this installed utility sink to prevent backsplash of mop water onto prep table. 2) Shield lights in walk in refrigerator and in dry storage rooms. 3) Install self closures at both restroom doors. 4) Clean vent covers in both restrooms of all dust debris buildup. 5) Label all food that is transferred from original container to another recycled food container with the name of its contents to prevent misuse. 6) Date mark all food that is prepared in restaurant. Food that is prepared at restaurant must be used within 7 days if held in refrigeration. Reviewed cold holding; cooling processs; final cook temperatures and health policy with operator.Restaurant may prepare foods on site but must remain closed until temperature logs are acquired and written procedures are devleloped and implemented for the foods that will be stored next to the grill line in the temperature danger zone. Logs shall be retained on site for health review. Restaurant may not open until 05/24/13; please call health inspector when these items have been corrected at 328-2682.RESTAURANT MAY START PREPARING AND COOKING FOOD BUT MUST REMAIN CLOSED UNTIL 05/24/13. MR TONY PASTINI WILL SUBMIT REQUIRED LOGS TO RESTAURANT BY 11 AM. UNTIL THAN REMAIN CLOSED.
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5/23/2013 | Opening Inspection | 94 |
- [5] Potentially hazardous food meets temperature requirements during storage; preparation; display; service; transportation
Observed several potentially hazardous ground meat and cheese mixtures used for pupusas with recorded temperatures between 46 F to 70.9 F at grill station and in walk in refer. Potentially hazardous food found out of temperature. Ensure all cold foods maintain 40 degrees F or less and hot foods maintain 140 degrees F or more to prevent bacteria growth.The regulations of the Washoe County District Board of Health governing food establishments require a Washoe County Food Protection Manager to be on site. NOTICE OF VIOLATION:Section 010.145 SUBSTANTIAL HEALTH HAZARD CITED: Lack of operational supervision by a certified food protection manager. This restaurant health permit is suspended until a Washoe County Certified Food Protection Manager is obtained and the following corrections made:1) All food that is held in the temperature danger zone from 40-140 will be documented and logged on a time/temperature holding log.2) A certified food protection manager and/or designated persons in charge of food establishment shall:- Ensure that all employees and other persons such as delivery; and maintenance and pesticide applicators entering food preparation; food storage; and warewashing areas comply with the Regulations of the Washoe County District Board of Health Governing Food Establishments;- Ensure that persons unnecessary to the food establishment are not allowed in the food preparation; food storage; or warewashing areas; brief visits and tours may be authorized if steps are taken to ensure that exposed food; clean equipment; utensils; linens and unwrapped single service and single-use articles are protected from contamination;- BE RESPONSIBLE FOR IDENTIFYING FOOD SAFETY HAZARDS IN THE DAY-TO-DAY OPERATION OF THE FOOD ESTABLISHMNET;- Ensure that employees are effectively cleaning their hands by routinely monitoring the employees' handwashing;- DEVELOP AND IMPLEMENT SPECIFIC POLICIES; PROCEDURES AND STANDARDS AIMED AT PREVENTING FOOD BORNE ILLNESS;- Ensure that consumers who order raw ar partially cooked ready-to-eat foods of animal origin are informed; as required in Section 030.603 of these regulations; that the food is not cooked sufficiently to ensure its safety;- COORDINATE TRAINING; SUPERVISE OR DIRECT THE FOOD PREPARATION ACTIVITIES; AND TAKE CORRECTIVE ACTION AS NEEDED TO PROTECT THE HEALTH OF THE CONSUMER; AND;- CONDUCT IN-HOUSE SELF-INSPECTIONS OF DAILY OPERATIONS ON A PERIODIC BASIS TO SEE THAT PROCEDURES CONCERNING FOOD SAFETY ARE BEING FOLLOWED.
- [1] Thermometers provided and conspicuous
Observed missing thermometer at reach in freezer drawer. Thermometer missing in cold holding unit. Ensure all refrigeration and freezer units are stocked with a conspicuously placed thermometer in order to monitor unit temperature.* This is a 4th request and repeat violation.
- [3] CFPM or person in charge present; certificates posted as required
At time of 4th reinspection; no Certified Food Protection Manager present on site. This is the third site visit when no Certified Food Protection Manager has not been on site at this permitted risk category 4 restaurant.This restaurant has repeated temperature violations with potentially hazardous foods being improperly stored; cooled and thawed. Several attempts have been by health inspector to required cold foods to be held at 40 F or lower and hot foods at 140 F or higher. Mr. Salvador Gutierrez has stated that he has no time to read "Health Establishment Inspection Report" and hence cannot correct critical holding temperatures for potentially hazardous foods. Current Certified Food Protection Manager is absent from restaurant on last 3 inspections and the active managerial control to properly oversee food employees.Mr. Antonio Gutierrez Washoe County Certified Food Protection Manager Certificate will be required to do mandatory retraining and /or certification for Certified Food Protectoin Managers employed in food establishments where theire is displayed an inability to maintain safe and sanitary food handling practices as demonstrated by the occurrence of food borne illnesses; SUBSTANTIAL HEALTH HAZARDS; or other factors increasing the risk to consumers. It is advised that Mr. Salvador Gutierrez; the co-owner of the restaurant retake his Certified Food Protection Manager Certificate along with Mr. Antonio Gutierrez. FAILURE TO COMPLY WILL RESULT IN IMMEDIATE CERTIFICATE REVOCATION. Section 015.400 of the Regulations of the Washoe County District Board of Health governing Food Establishments states:1. CERTIFICATE REVOCATIONA. Any Food Protection Manager Certificate; may be revoked by the Health Authority when the holder of the certificate fails to comply with the Regulations of the Washoe County District Board of Health Governing Food Establishments. Prior to revocation; the holder of the certificate shall be given opportunity for a hearing before the Food Protection Hearing and Advisory Board; as outlined in Section 190.800 of these regulations.
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
Observed hole in floor in dry storage covered with a piece of plywood that has not been sealed. Floor in need of repair. Repair the following area(s) to maintain a smooth; durable; and easily cleanable surface.The floor in the dry storage area shall be replaced with a material that is DURABLE; SMOOTH AND EASILY CLEANABLE. Porous plywood is not a good floor covering. Do replace floor in this small area with tiles; vinyl or the like. This is a repeat request and repeat violation.
- General Comments that relate to this Inspection
Health permit F010135 is suspended until a Certified Food Protection Manager is on site and meets the requirements of his or her duties. This is a risk category 4 health permit and a Certified Food Protection Manager must be on site at all times. The permit holders shall have an appropriate food employee successfully complete an approved Food Protection Manager Certification Cours and pass a recognized examination; or1) The food estblashment shall hire a Certified Food Protection Manager to be on site during all food handling operations. 2) Retake and retrain for his Washoe County Food Protection Manager Certificate.This restaurant is to remain closed until a Certified Food Protection Manager is acquired and whom has the active managerial control of its restaurant. PERMIT HOLDERS MAY PETITION TO THE HEALTH AUTHORITY FOR AN APPEAL BEFORE THE FOOD PROTECTION HEARING AND ADVISORY BOARD. He or she may filing a petition or written notice of appeal to the office of the Health Authority within 10 business days after teh person bringing the appeal has receicved any order; been subject to any action; or has had a a permit or certificate; required by thes regulations; suspended or revoked by the Health Authority. Health inspector Kim Franchi can be contacted at 775-328-2682 for re-opening of health permit.
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5/2/2013 | Routine Reinspection 3rd | 90 |
- [2] Food protected during storage; preparation; display; service; transportation
Observed pans of fillings for "pupusas" with temperatures between 46-58 F sitting in ice and water. Discussed with operators to store these meat and cheese fillings with ice to the same level of the food product. Meat and cheese fillings cannot be held out of temperature. Cold foods must be held at 40 F or lower. * Ice was added to the container holding meat fillings at time of inspection. Time may be used as a public health control but food held in the temperature danger zone must be time marked for the time it starts at 41 F and than marked for the time it is discarded 4 hours later. The food cannot be rechilled and used at a later time.Discussed with operator to date mark all prepared foods on site. All food made on site must have a date code for the date it was made in the restaurant. This will assist operators how long foods have been stored in cold holding and to assist in proper cold holding temperatures. Food that is in the walk in refrigerator and freeze MUST have the date in which the food was made. For example; bags of pupusa fillings will be date marked for the day they were prepared at restaurant.* This is a repeat request.
- [1] Thermometers provided and conspicuous
Thermometer missing in cold holding unit. Ensure all refrigeration and freezer units are stocked with a conspicuously placed thermometer in order to monitor unit temperature.* This is a repeat violation.
- [3] CFPM or person in charge present; certificates posted as required
Please post Antonio Gutierrez certificate on site. Duplicate Washoe County certificates may be obtained at Washoe County Environmental Health Building located at 1001 E Ninth Street; Reno; NV 89512. Go upstairs to building B to Environmental Health Services. Please have Salvador Gutierrez obtain his Washoe County Certified Food Protection Manager Certificate by bringing in passing ServSafe test and verification of an approved 16 hour class along with a picture ID and $32.00.Observed Certified Food Protection Manager absent at time of inspection and no Washoe County Food Protection Manager certificate posted.
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
Observed hole in floor in dry storage covered with a piece of plywood. Please paint or seal the bare wood. Repair the following area(s) to maintain a smooth; durable; and easily cleanable surface.* This is a third request and repeat violation.
- General Comments that relate to this Inspection
Person in charge is unaware of the food handling processes of his employees. Food temperatures in walk in refer recorded between 54.4 F - 59.1 F. Operator must take control of operations in kitchen. He or she should know when foods are cooling and monitor for proper cooling processes. Certified Food Protection Manager is not on site and has person in charge who lacks the understanding of active managerial control. The person in charge and the Certified Food Protection Manager must monitor employees for safe food handling and proper holding of hot foods; cold foods; thawing of foods; preparation of foods and cooling of foods.Discussed with operator to have CFPM certificate for Antonio posted. A duplicate certificate can be acquired at Washoe County Health at 1001 E Ninth Street. There is a $15.00 fee to get a replacement certificate. This restaurant has several repeat violations and it is clear that the operator is lacking control of its kitchen operations and ability to correct violations at the stated correction times. Health inspector reviewed temperature logs for cold holding units. All checked OK. Please monitor the food temperatures in cold holding units to verify that the food is being held properly at 40 F or lower. Do temp the foods at least once every four hours. Cold food must remain cold holding at 40 F or lower and hot foods at 140 F or higher. Do not allow food to stay in the 41 F- 139 F range without time controls and strict documentation. A reinspection is required for compliance and a reinspection fee will be charged. Failure to comply to properly cold hold foods at the proper temperatures may result in immediate suspension of health permit.
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4/25/2013 | Routine Reinspection 2nd | 93 |
- [4] Facilities to maintain product temperature
Observed thermometers in walk in refer with temperatures between 42-48 F. Cold holding unit not maintaining proper temperature. Repair unit to maintain 40 degrees F or below to prevent bacteria growth.The following food temperatures were recorded in walk in refer:Milk @ 43.7 FRaw beef @ 44 FCooked vegetable mixture in broth @ 44 FMonitor temperatures inside unit for food to be cold holding at 40 F or lower. Do not store food inside the walk in until unit is repaired. It was noted during the routine 1st inspection that the walk in was not in use and was awaiting repairs. Food protection manager and staff must monitor temperatures on a daily basis. Transfer the food to makeup up units if unit cannot be repaired by end of business day today on 04/23/13. A reinspection is required.
- [2] Food protected during storage; preparation; display; service; transportation
Observed 1 bag of onions stored on floor of back dry storage area. Food product stored on floor. Store all food product at least 6 inches off floor to prevent potential cross contamination.* Corrected on site.Observed raw shell eggs stored on top of prepared foods in walk in cooler. Raw product stored incorrectly. Store all raw foods below cooked and ready to eat foods to prevent potential cross contamination.* Corrected on site.Observed several hotel pans and plastic bags of food stored in cold holding units. All food made on site/premise will be date coded for the date the food item was made. All food prepared on site must be used within 7 days. This is a repeat request.
- [2] Potentially hazardous food properly thawed
Observed frozen cooked pork thawing on counter in kitchen. 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.Reviewed with operator proper thawing process. DO NOT ALLOW EMPLOYEES TO THAW FOODS ON COUNTERTOPS AT ROOM TEMPERATURE. This is the second time health inspector has observed this improper process and has reviewed with Antonio Guiterrez verbally the proper process to thaw frozen burritoes that were prepared on site; frozen and observed thawing on counters on first inspection. Schedule time in advance to thaw foods properly in cold holding refrigerator units.
- [1] Thermometers provided and conspicuous
Observed missing thermometers at reach in freezer units. Thermometer missing in cold holding unit. Ensure all refrigeration and freezer units are stocked with a conspicuously placed thermometer in order to monitor unit temperature. Please provide a thermometer for one door upright freezer and 2 door reach in freezer. * This is a repeat violation. All food in freezers observed frozen.Please clean all buildup and food debris from the bottom of these units. This is a repeat violation.
- [3] CFPM or person in charge present; certificates posted as required
This restaurant is a risk level 4 food establishmnet and shall employ a minimum of one full time (30 hour employee) who is required to be present on the premises during ALL hours when high-risk food handling activities such as; but not limited to; cooking; cooling; reheating and/or extensive handling of raw foods; are being conducted.On 1st routine inspection; the Certified Food Protection Manager was not on site and was phoned. Mr. Anotonio Gutierrez arrived at facility to accompany health inspector at time of inspection. Critical health violations was noted; and health inspector asked and documented on inspection report to post Certified Food Protection Manager Certificate on site in a conspicous spot by 04/23/13.During 1st re-inspection; No Washoe County Certified Food Protection Manager (CFPM) was on site; and no certificate posted. The CFPM was absent and in another state.Please have (1) CFPM present at facility and certificate posted on site during business hours.
- [1] Wiping clothes: clean; use restricted
Facility shall lower the chlorine concentration at the sanitizer buckets to be at levels between 50-100 ppm. Reviewed proper makeup of chlorine with the person in charge at time of inspection. Use one cap of bleach to one gallon of water. Use chlorine test kit to monitor for proper concentrations. This was reviewed with operator at the last inspection for 3 compartment sink operations.
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
Observed floor in dry storage area damaged directly through subfloor exposing outside environment. Floor in need of repair. Repair the following area(s) to maintain a smooth; durable; and easily cleanable surface. This is an area where vermin can enter facility and contaminate food and the indoor environement. It was observed that standing water was pooling in front of dry storage. Do not allow water to pool in low spots in hallways. This is a source for vermin attraction and cross contamination. Please have staff mop floors where water has been standing. * This is a repeat violation.
- General Comments that relate to this Inspection
This restaurant is lacking active managerial control and critical violations have been noted in the last two inspections. Facility will be required to create a cold holding checklist for all cold holding units. This checklist shall notate ALL cold holding units in facility and will also require operators to monitor the food temperatures holding in ice and water at grill once every 4 hours. Failure to comply may result in immediate suspension of health permit. Reviewed with operator creation of cold holding check off list and how to date code foods made on site. Frozen foods that are made on site must be date coded for the date it was prepared and must be used within 7 days after it has been thawed for use. A reinspection fee will be charged for the next inspection; if all violations are not corrected by the assigned correction dates.
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4/23/2013 | Routine Reinspection 1st | 86 |
- [5] Potentially hazardous food meets temperature requirements during storage; preparation; display; service; transportation
Observed whole raw shell eggs with a recorded temperature of 68 F. Observed meat and protein food items such as meat mixture and rice with recorded temperatures of 61-67 F. Observed raw chicken with a recorded temperature of 55 F. Potentially hazardous food found out of temperature. Ensure all cold foods maintain 40 degrees F or less and hot foods maintain 140 degrees F or more to prevent bacteria growth.* Corrected on site. Approximately 20 pounds of potentially hazardous foods voluntarily discarded. Reviewed with operator that potentially hazardous foods cannot be kept at room temperature. All foods must be held hot at 140 F or cold at 40 F or less. Do not allow employee to store food without temperature controls.
- [2] Food protected during storage; preparation; display; service; transportation
Observed food being stored hot holding in garbage bags and food cold holding in garbage bags. Facility shall acquire "food grade" containers and plastic bags for proper food storage. Observed cabbage being pickled in a rubbermaid storage container. Facility shall use food grade NSF equipment to brine or acidify cabbage in to prevent possible leaching of plastic into food. Discontinue using garbage bags as food storage bags.Observed several containers of prepared foods in hotel pans and in garbage bags throughout cold holding units in kitchen. All food made on premise will be date coded for the date the food item was made. All food prepared on site must be used within 7 days from the day it was prepared.
- [1] Thermometers provided and conspicuous
Observed missing thermometers at both makeup cold holding units. Cheese recorded at 29.2 F and coleslaw @ 39 F. Observed missing thermometers at both reach in freezers. Thermometer missing in cold holding unit. Ensure all refrigeration and freezer units are stocked with a conspicuously placed thermometer in order to monitor unit temperature.
- [5] Hands washed and cleaned; good hygienic practices
Observed employee wash hands with no soap at 3 compartment sink. All employees must wash hands with soap and water and dry hands with disposable paper towels. Health inspector instructed operator to have employee wash her hands properly at designated handsink. * Corrected on site.
- [4] Sanitization rinse; clean; temperature concentration; exposure time; equipment; utensils sanitized
Observed sanitizer at 3rd compartment not used properly. All food service equipment must be fully submerged in a chlorine sanitizer at levels between 50-100 ppm and submersed for at least one minute and than allowed to air dry. Health inspector observed 3rd compartment full of dishes sitting in room temperature sanitizer that was overbrimming with stacked dishes not even exposed to sanitizer water. Sanitizer level in 3 compartment sink not adequate. Maintain adequate amounts of sanitizer to ensure proper sanitization.
- [2] Accurate thermometers; chemical test kits provided; gauge cock (1/4" IPS Valve)
Observed no chlorine test strips for chlorine sanitizer. No chemical test kits available. Must provide accurate chemical test kits.
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
Observed heavy pooling of frozen blood from raw meat and food debris buildup in bottom of reach in freezer. Observed gaskets to makeup tables with heavy food debris buildup. Non food contact surface not maintained properly. All non food contact surfaces must be maintained properly.Reviewed with operator to keep and maintain kitchen in sanitary condition.
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
Observed floor in dry storage area damaged directly through subfloor exposing outside environment. Repair all areas in floor in dry storage room to prevent vermin entrance. Floor in need of repair. Repair the following area(s) to maintain a smooth; durable; and easily cleanable surface.
- [1] Premises free of litter; unnecessary articles; equipment/personal articles properly stored; authorized personnel
Observed employee personal food and drinks stored throughout the kitchen. Store all personal items away from food; food preparation areas; and food contact surfaces; including dishware.* Corrected on site;All employee drinks must be stored in a covered container with a straw provided. Do not allow employees to store food directly on same shelves where customer food is stored.
- General Comments that relate to this Inspection
Please post Washoe County Food Protection Manager Certificate on site in a conspicous spot. This restaurant must have a certified food protection manager on site at all times during food handling processes. Health inspector spoke with owner Antonio who is also the Certified Food Protection Manager for the restaurant. It was clear that after several questions that active managerial control is lacking for this restaurant. Owner is unaware of employees practices and does not follow up on safe food handling practices. At the time of the inspection; the walk in unit was unoperational and is waiting to be repaired. Much of the food items are being stored in makeup tables with no thermometers. A physical check of all thermometers should be done on a daily basis to ensure proper cold holding termperatures.A reinspection is required. Failure to correct violations will result in reinspection fees being assessed and possible suspension of health permit. This facility will be monitored for compliance throughout the 2013 year.
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4/16/2013 | Routine Inspection 1st | 78 |
- General Comments that relate to this Inspection
Routine Reinspection:All violations from 07/02/2012; corrected.
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7/9/2012 | Routine Reinspection 1st | 100 |
- [2] Food protected during storage; preparation; display; service; transportation
050) Raw product stored incorrectly. Store all raw foods below cooked and ready to eat foods to prevent potential cross contamination.
- [1] Non-food contact surfaces of equipment and utensils clean
Facility shall clean; sanitize; and defrost single door freezer; observed substantial build-up of ice and food debris.Facility shall clean and sanitize microwave; observed build-up of food debris.
- [1] Wiping clothes: clean; use restricted
Facility shall maintain a sanitizer bucket in food preparation area at all times and maintain with 50-100ppm chlorine or 200-400ppm quatinary ammonia. (this is very important in preventing cross-contamination)(correction on-site)
- [2] Toilet rooms: self closing doors; fixtures maintained; clean; hand soap/drying devices provided; proper waste receptacle
Observed no soap at handsink in food preparation area; in addition; observed no sanitary towels in employee restroom. Facility must maintain soap and towels at all times for effective handwashing.correction on-site
- [1] Walls; ceilings: attached equipment constructed; good repair; clean surfaces; dustless cleaning methods
Facility shall clean walls around three-compartment sink; observed build-up of food debris.
- General Comments that relate to this Inspection
The following was observed at the time of inspection:Hot-holding checked good; rice at 157F; beans at 159F; red sauce cooking at 182F.Cold-holding checked good; pork at 42F; tomatoes at 36F; tamale at 42F; chicken at 41F.Reviewed proper three-compartment sanitization procedures; provided a hand-out in Spanish on proper time/temperature control.All refrigeration units checked within regulation; walk-in ambient temperature at approximately 37F.Please perform a deep cleaning throughout food preparation area prior to reinspection in (7) days by 07/09/2012.
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7/2/2012 | Routine Inspection 1st | 93 |
- General Comments that relate to this Inspection
Washoe County Health Permit Reinstated:Facility is approved to resume normal operations; all violations from 06/20/2011 corrected.Walk-in refrigeration repaired and operating below 40 degrees.Facility must maintain Managerial Control; maintain a routine cleaning schedule; and ensure food safety/sanitation at all times.
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6/22/2011 | Routine Reinspection 1st | 100 |
- [5] Potentially hazardous food meets temperature requirements during storage; preparation; display; service; transportation
Observed several potentially hazardous food products out of temperature. Potatoes checked at 58 degrees; chicken legs at 57 degrees; chicken breast at 56 degrees; fried beans at 57 degrees; chicharon at 58 degrees; vegetable soup at 57 degrees. All cold-holding products must hold at 40 degrees or below.(all products in walk-in refrigeration)
- [4] Facilities to maintain product temperature
Walk-in refrigeration checked at approximately 60 degrees ambient temperature. All potentially hazardous food products volutarily discarded.Walk-in refrigeration must be repaired to hold potentially hazardous food products at 40 degrees or below.
- [2] Food protected during storage; preparation; display; service; transportation
Observed raw shell eggs being stored on counter at room temperature; store all raw shell eggs under refrigeration or deep in ice when food preparation is occuring.
- [5] Hands washed and cleaned; good hygienic practices
Facility food service workers must wash hands during food preparation; before starting work; after handling raw meat products; etc. Handwashing must occur under warm water with soap for at least 20 seconds.
- [3] CFPM or person in charge present; certificates posted as required
Facility is a (risk level four restaurant); a Certified Food Protection Manager must be on duty during all hours when food preparation is occuring.
- [1] Non-food contact surfaces of equipment and utensils clean
Facility shall clean and sanitize all shelves; racks; refrigeration gaskets; refrigeration units; door handles; etc.
- [1] Wiping clothes: clean; use restricted
Facility shall maintain a sanitizer bucket during all hours of operations for dirty wiping cloths. Maintain the solution at 50-100ppm chlorine or 200-400ppm quatinary ammonia.
- [2] Toilet rooms: self closing doors; fixtures maintained; clean; hand soap/drying devices provided; proper waste receptacle
Observed one restroom without sanitary towels; one restroom without soap; and the main kitchen handsink without sanitary towels.Facility must maintain soap and sanitary towels at all times for effective handwashing.
- [1] Lighting provided as required; fixtures shielded
Facility shall repair burned out lights in food preparation area and shield any light bulbs.
- General Comments that relate to this Inspection
Facility Health Permit is Suspended at this time for the following reasons:Potentially hazardous foods not holding proper temperature.Walk-in refrigeration holding at approximately 60 degrees ambient temperature.Facility lacks basic sanitation; reviewed cleaning procedures with operator.No Certified Food Protection Manager on-duty (risk level four)**All critical violations must be corrected before Washoe County Health Permit will be reinstated*** Contact Scott Baldwin#704 on cell @ 636-2405 when critical violations are abated.
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6/20/2011 | Routine Inspection 1st | 76 |
- [1] Lighting provided as required; fixtures shielded
Replace/repair the non working overhead fluorescent lighting in the kitchen in order to ensure adequate lighting levels. All llights within the kitchen must be shielded.
- General Comments that relate to this Inspection
All other violations listed on the previous inspection (dated 4-28-2010) have been corrected.
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6/1/2010 | Routine Reinspection 3rd | 99 |
- [2] Food protected during storage; preparation; display; service; transportation
Operator storing containers of food on the floor of the walk-in cooler (cabage; etc.). All food must be stored a minimum of 6" above the floor for ease of cleaning and to prevent contamination.
- [3] CFPM or person in charge present; certificates posted as required
No CFPM available. Provide. The Washoe County Certified Food Protection Manager certificate or a copy must be posted within the facility.
- [1] Non-food contact surfaces of equipment and utensils clean
There is a general accumulation of grease and food debris on the outside surfaces of the equipment facing the cook line - Clean and maintain clean.There is a general accumulation of grease and food debris on the NSF metal shelving in the walk-in cooler. Clean and maintain clean. (remove and power wash shelving).
- [1] Lighting provided as required; fixtures shielded
Several of the overhead lights in the kitchen are not sheilded or covered - Shield or cover.
- General Comments that relate to this Inspection
The above listed violations continue to exist at the time of 2nd reinspection.FAILURE TO CORRECT THE ABOVE LISTED ITEMS WITHIN THE TIME FRAME SPECIFIED MAY RESULT IN THE ISSUANCE OF A REINSPECTION FEE AND/OR THE SUSPENSION OF THE HEALTH PERMIT TO OPERATE UNTIL SUCH TIME AS ALL THE LISTED VIOLATIONS HAVE BEEN CORRECTED.
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4/28/2010 | Routine Reinspection 2nd | 93 |
- [2] Food protected during storage; preparation; display; service; transportation
1) Operator storing cheese wedge directly on the shelf of the walk-in cooler - Do not store items directly on the shelving as the shelves are dirty and not routinely cleaned. Keep all food products in food grade containers. Voluntarily discarded. (Corrected on-site).2) Operator storing contianers of corn and coleslaw on the floor of the walk-in cooler - Store all food products a minimum of 6" off the floor to prevent potential for contamination and for ease of cleaning.
- [3] CFPM or person in charge present; certificates posted as required
Operator advised that Antonio Guitierrez has taken the class the first of the month however there was no certificate or ID card available at the time of inspection. The Certified Food Protection Manager certificate must be posted at the facility.
- [1] Non-food contact surfaces of equipment and utensils clean
1) There is a general accumulation of grease and food debris on the outside surfaces of the equipment facing the cook line - Clean and maintain clean.2) There is a general accumulation of grease and food debris on the NSF metal shelving in the walk-in cooler - Clean (e.g. remove and power wash) and maintain clean.
- [1] Lighting provided as required; fixtures shielded
There are several overhead light bulbs in the kitchen that are not shielded - Install light shields or covers to prevent broken glass contamination of the food.
- General Comments that relate to this Inspection
The above listed violations continue to exist at the time of re-inspection.
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3/29/2010 | Routine Reinspection 1st | 93 |
- [5] Potentially hazardous food meets temperature requirements during storage; preparation; display; service; transportation
1) Large ~15 gallon stock pot 3/4 full of cooked pork on the table tested 73F at the center. The operator advised it was cooked the night previous at about 9PM and cooled. The item had not been properly cooled and as a result was still at a temperature in the danger zone well above 40F. Advised operator that cooling from 140F down to 40F within 4 hours must be accomplished to prevent food borne illness. Advised operator that the item was unsafe for consumption. (Voluntarily destroyed - bleach - and discarded). Corrected on-site.2) ~15 gallon stock pot of tripe about 1/8 full tested 70.7F. Unknown when prepared. Voluntarily discarded - destroyed with bleach. (Corrected on-site).3) In-shell intact raw eggs being stored in a pitcher at room temperature - eggs must be refrigerated until used. (Corrected on-site).
- [2] Food protected during storage; preparation; display; service; transportation
1) Potatoes and pinto beans stored on the floor of the dry storage room. Store all foods a minimum of 6" off the floor for ease of cleaning and to prevent contamination.2) Operator storing raw beef and marinated raw beef above ready to eat foods (cooked beans). Always store raw meats on the bottom (under ready to eat -RTE- foods) to prevent potential contamination of food which might not be cooked from any dripping raw meat above.
- [2] Handling of food; ice; minimized
Operator using a single service disposable cup in the Nestle hot chocolate mix - Use a scoop or spoon with a handle only so that you minimize unnecessary hand contact with the food. (Corrected on-site).
- [3] CFPM or person in charge present; certificates posted as required
Operator advised that Antonio Guitierrez has taken the class the first of the month however there was no certificate or ID card available at the time of inspection. The Certified Food Protection Manager certificate must be posted at the facility once obtained. Proof that Mr. Guitierrez has attended the CFPM course and passed will abate this violation until the certificate can be obtained and posted.
- [2] Accurate thermometers; chemical test kits provided; gauge cock (1/4" IPS Valve)
No chemical test strips available. Provide for the proper make-up and testing of surface sanitizer water and the sanitizer water used in the 3-compartment sink. Get the appropriate strip for the chemical being used (eg. chloring bleach or quatenary ammonia).
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
Remove the black duct tape hanging from the ceiling in the walk-in cooler - Cap/cover any holes in the walk-in cooler panels with appropriate caps which are smooth and easily cleanable.
- [1] Non-food contact surfaces of equipment and utensils clean
There is a general accumulation of grease and/or food debris on the outside and inside of some of the equipment (eg. outside refrigerators across from the cook line; walls of the walk-in cooler; bottom of the large reach-in freezer and bottom of the small one-door reach in refrigerator). Clean and maintain clean.
- [1] Installed; maintained
1) Low hot water pressure at the hand washing sink - Repair2) There is a leak on the drain line below the 3-compartment dish washing sink - Repair.
- [4] Number; convenient; accessible; designed; installed
Operator storing dirty dishes in the hand washing sink - Do not store anything in the hand sink. It is for hand washing activities only. Storing items in the sink makes the sink inaccessible to use. (Corrected on-site).
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
Accumulation of food on the floor of the dry storage room (pinto beans and chilis) - Clean and maintain clean.
- [1] Walls; ceilings: attached equipment constructed; good repair; clean surfaces; dustless cleaning methods
Clean the exhaust fan grate in the employee restroom - It is covered with a heavy layer of lint.
- [1] Lighting provided as required; fixtures shielded
Repair the burned out lights in the kitchen. All lights must be shielded to prevent broken glass contamination of the food.
- [5] Necessary toxic items properly stored; labeled; used
1) Operator storing a small container of lotion and a bottle of Windex glass cleaner as well as two spray bottles of degreaser on the dry food storage rack with; above and next to food items (eg. beans). Do not store chemicals with foods - Store below to prevent the potential for contamination from leaking chemicals. (Corrected on-site).2) The two degreaser spray bottles were unlabeled - Label all chemicals to prevent misuse. (Corrected on-site).
- General Comments that relate to this Inspection
NOTES:1) The unused ice cream freezer and one door home style refrigeration unit will be removed.2) The hot holding temperatures at the steam table were within regulation (refried beans = 165F; rice 167F). All refrigeration ambient temperatures were within regulation (walk-in = 43F).
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3/22/2010 | Routine Inspection 1st | 71 |
- [2] Potentially hazardous food properly thawed
070) 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.Frozen meats were bring thawed in acontainer of water instead of running water.
- [1] Wiping clothes: clean; use restricted
250) Moist wiping cloths must be kept in sanitizing solution between uses to prevent bacteria growth.Wiping cloths left on prep tables. Must be kept in chlorox sanitizer between uses.
- General Comments that relate to this Inspection
Both violations corrected immediately.Ambient temperature of walkin at 46 F. Reduced setting so that temperature was reduced to 36 F. by end of inspection so that temperature will stay below 40 F. when entering walkin and cooling foods during mornin g prep.Internal food temps.: prep table (raw shrimp @ 36 F.; chopped tomotoes @ 41 F.; ham @ 40 F.); hot holding ( refried beans @156 F.; refried rice at 149 F.); walkin (refried beans @ 42 F.; chichrones @ 41 F.); filling for pupusas on ice water bath next to stove (refried beans @ 42 F.; oroco @ 42 F.).Note: Remind food handlers to use metal rather than plastic containers for cild hilding and cooling foods.Remind food handlers to wash hands completely occasionally rather than use sanitizer rags or just rinsing at 3 compartment sink.
- SECTION XVII: ABATEMENT DATE
N/A Corrected immediately.
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2/25/2009 | Routine Inspection 1st | 97 |
- General Comments that relate to this Inspection
Walk-in cooler at 38 F. Pan of cooked beans at 40 F in walk-in cooler. 3 pans; 2; 4 and 6 inch deep; of cheese mixtures for pupusas at 56 F in walk-in cooler; prepared about 2 hours earlier; keep these items in two inch layers to minimize time spent at temperatures above 40 F.Temperatures taken in steam table: tamal 147 F; ricde 172 F; beans 150 F.Temperaures taken in refrigerated prep units: shrimp ceviche 31 F; sliced ham 40 F; chile relleno 36 F.Chlorine concentration tested at 100 ppm in 3-compartment sink.All hand sinks found stocked and functioning properly.
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4/29/2008 | Routine Inspection 1st | 100 |
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