- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
350) Floors dirty. Clean thoroughly to prevent vermin attraction and maintain sanitary conditions.Observed under coolers & freezers floors dirty with food debris. Pull all equipment out and clean underneath on regular basis. Correct by 10/5/15.
- General Comments that relate to this Inspection
Notes:Large refrigerator @ 40 f. Beef @ 39 f; chicken 39 f; pork 39 f. Freezer @ 0 f. All food frozen.-hot holding Rice; beans; chicken; ground beef 168-194 fCook line cooler @ 40 f; -fish; shrimp; beef; cheese checked at 38-42 f.Server cooler @ 40 f; Thermometer inside - cheese 38 f; Eggs stored on bottom shelf.Reach in cooler @ 40 f; veggies @ 38 f; Chile verde 39 f. All stored properly and in food grade containers.Handsink stocked properly and accessible. Raw product stored properly - no cross-contamination issues notedDishwasher checked at 100 ppm chlorineFood and single service items stored 6" above groundHandled scoops in use for bulk dry foodsChemicals labeled and stored properlyRestrooms stocked and cleanPCO - Western Pest control once a month. *Customer area clean and well maintained.**Discussed no bare hand contact to ready to eat food items with staff - Gloves in use. *No employee has failed serve safe exam in last year. Handwashing signs given out and posted.
|
10/2/2015 | Routine Inspection 1st | 99 |
- General Comments that relate to this Inspection
Notes:Pest control - Western Exterminator Company. Monthly visits. Keep all paperwork on hand. Make sure to clean well and sanitize after each visit. Glue traps set up. Floor sink fixed - not clogged. Pipes repaired.
|
8/25/2014 | Routine Reinspection 2nd | 100 |
- [1] Installed; maintained
290) Must have hot and cold water under adequate pressure with no leaks.Leak in pot sink pipes have not been repaired - leak will need to be repaired by 8/11/14.
- [4] Presence of vermin; outer openings protected; no prohibited animals
340) Evidence of vermin activity observed. Clean following area thoroughly and seal all access points. Recommend hiring certified pest control operator.Western Pest Control has been hired to fumigate facility Saturday 8/9/14. Observed activity of a small number of pests (Dead carcasses ) in this restaurant. All dead carcasses have been cleaned. Clean regularly to maintain pest free conditions. Spoke to owner they hired Western Pest Control to spray this Saturday (Facility closed sunday). Western will be doing monthly visits. Reinspection to follow Monday 8/11/14. INSECT AND RODENT CONTROL110.010 Effective measures intended to minimize the presence of rodents; flies; cockroaches and other insects on the premises must be utilized. The premises must be kept in such conditions as to prevent the harborage or feeding of insects or rodents.110.020 Openings to the outside of the food establishment must be effectively protected against the entrance of rodents.110.030 Openings must be protected against entrance by insects by tight-fitting devices such as; but not limited to; self-closing doors; closed windows; screening and controlled air currents. Screening materials for doors and windows must be not less than 16 mesh to the inch;tightly fitted into the opening and kept in good repair.110.040 Only approved pesticides and rodenticides may be used. No mechanical pesticides dosing device may be used in any area where food preparation occurs without the approval of the Health Authority. Passive pesticide dosing devices may be used in food preparation areas but only when located so as not to create a potential contamination hazard to shelves; tables and other horizontal surfaces where food is prepared or served. Pesticides and insecticides may not be used during the period of time when food preparation or utensil washing operations are being conducted in the food establishment. Before resuming food preparationoperations; all horizontal surfaces in the food preparation areas must be thoroughly washed to remove any toxic residues.
|
8/6/2014 | Routine Reinspection 1st | 95 |
- [1] Installed; maintained
290) Must have hot and cold water under adequate pressure with no leaks.Observed pipe leak underneath pipe sink area. Repair by 8/6/14.
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
350) Floor in need of repair. Repair the following area(s) to maintain a smooth; durable; and easily cleanable surface.Observed tile floors warped and in need of repair under neath dish machine area. Correct by 8/6/14.
- General Comments that relate to this Inspection
Notes:Large refrigerator @ 40 f. Beef @ 39 f. Freezer @ 0 f. All food frozen.Hot holding - rice; beans; chicken; ground beef 178F-198F-cook-line make-up unit at 35F -fish; shrimp; beef; cheese checked at 36F-39F.2 door glass refrigerator @ 40 f. -3-door produce reach-in at 38 f.Raw product stored properly - no cross-contamination issues notedDishwasher checked at 100 ppm chlorineFood and single service items stored 6" above groundHandled scoops in use for bulk dry foodsChemicals labeled and stored properlyRestrooms stocked and cleanFacility very clean.*Customer area clean and well maintained.**Si amigos changed pest control service to Terminix. Keep all paperwork on hand.
|
7/30/2014 | Routine Inspection 1st | 98 |
- General Comments that relate to this Inspection
Re-inspection the following was corrected1. Test strips on hand. Chlorine test strips obtained.
|
9/30/2013 | Routine Reinspection 1st | 100 |
- [2] Accurate thermometers; chemical test kits provided; gauge cock (1/4" IPS Valve)
200) Inaccurate thermometeres/no chemical test kits available. Must provide accurate thermometers/chemical test kits.No test strips on hand in facility. Correct by the end of 9/26/13.
- General Comments that relate to this Inspection
Notes:Large refrigerator @ 40 f. Beef @ 39 f. Freezer @ 0 f. All food frozen.-hot holding: -rice; beans; chicken; ground beef 178F-198F-cook-line make-up unit at 35F -fish; shrimp; beef; cheese checked at 36F-39F-glass door reach-in not equipped with thermometer *see violation noted above - cheese; sauce; sour cream checked at 41F-43F *ensure unit is maintained at 40F or below at all times.-3-door produce reach-in at 38 f.Raw product stored properly - no cross-contamination issues notedDishwasher checked at 100 ppm chlorineFood and single service items stored 6" above groundHandled scoops in use for bulk dry foodsChemicals labeled and stored properlyRestrooms stocked and clean*Customer area clean and well maintained.
|
9/26/2013 | Routine Inspection 1st | 98 |
- [1] Thermometers provided and conspicuous
080) Thermometer missing in cold holding unit (glass door reach-in and 2-door reach-in next to cook-line). Ensure all refrigeration and freezer units are stocked with a conspicuously placed thermometer in order to monitor unit temperature.
- [3] CFPM or person in charge present; certificates posted as required
CFPM certificate expired. During inspection; operator called and arranged to attend a CFPM class on 6/13 and 6/14 with John Roberts. Operator has 30 days from 6/14 to obtain WCHD CFPM certificate; by 7/14/12. Ensure certificate is posted in facility at all times and ensure CFPM is present at the facility to oversee all high risk operations.
- [1] Non-food contact surfaces of equipment and utensils clean
220) Non food contact surfaces of equipment dirty. Clean the following areas:-clean outside of dressing containers-defrost and clean back home-style freezer-clean food debris from floor sink under dish washing machine - maintain clean to ensure adequate draining of dish machine
- [1] Lighting provided as required; fixtures shielded
370) Adequate lighting not provided. Provide sufficient lighting in dry storage areas to ensure food protection and proper cleaning. Ensure lights are shielded or shatterproof bulbs are used to prevent potential glass contamination of food.
- General Comments that relate to this Inspection
Notes:-hand sinks stocked-hot holding: -rice; beans; chicken; ground beef 178F-198F-cook-line make-up unit at 35F -fish; shrimp; beef; cheese checked at 36F-39F-glass door reach-in not equipped with thermometer *see violation noted above - cheese; sauce; sour cream checked at 41F-43F *ensure unit is maintained at 40F or below at all times - unit adjusted down by operator-freezers all less than 0F-3-door produce reach-in at 38F*ensure tomato sauce and chili peppers are transferred from the can to a food-grade container after opened.-discussed cooking and cooling procedures for meats with no problems noted. Per operator; small batches of rice and beans are cooked daily - no cooling of large portions.-raw product stored properly - no cross-contamination issues noted-dishwasher checked at 100 ppm chlorine-chemical test kits provided-food and single service items stored 6" above ground-handled scoops in use for bulk dry foods-chemicals labeled and stored properly-restrooms stocked and clean-discussed employee health policies. Ensure ill employees exhibiting gastrointestinal symptoms (diarrhea; vomiting; fever; jaundice) are excluded from work for at least 48 hours after symptoms stop.
|
5/21/2012 | Routine Inspection 1st | 94 |
- [4] Facilities to maintain product temperature
040) Cold holding unit not maintaining proper temperature. Glass door reach-in at 45F. Unit adjusted on site. Monitor unit and ensure foods inside unit maintain an internal temperature of 40F or below.
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
210) Non food contact surface not maintained properly. All non food contact surfaces must be maintained properly. 2-door produce reach-in is rusted and must be re-painted/sealed inside or replaced. Remove duct tape from back chest freezers or replace freezer lids.
- General Comments that relate to this Inspection
Notes:-hand sinks all properly stocked-hot holding: -beans 155F -chicken 158F -ground beef 154F-make-up unit at 36F -raw shrimp/fish at 37F-39F -raw beef at 39F -raw chicken at 38F-no cross contamination issues noted at time of inspection - all raw products stored on bottom shelf of reach-ins-produce reach-in at 40F-2-door glass reach-in at 45F *see comments above -cooked and cooled carnitas 43F-48F -cooked and cooled chicken at 45 -sauces/salsas at 40F-discussed cooking and cooling with no problems noted-back 3-door reach-in at 38F -raw chicken at 39F-back stand up and chest freezers all less than 0F-food stored 6" above ground-wiping cloth sanitizer bucket at 100 ppm chlorine-dishwasher checked at 100 ppm chlorine-chemical test kits available-restrooms stocked and clean-chemicals labeled and properly stored-discussed employee health policies. Ensure ill employees exhibiting gastrointestinal symptoms (diarrhea; vomiting; fever; jaundice) are excluded from work for at least 48 hours after symptoms stop.
|
3/2/2011 | Routine Inspection 1st | 95 |
- [2] Food protected during storage; preparation; display; service; transportation
50) Raw product stored incorrectly - raw chicken found covered with damp towel. Use only non absorbent materials to cover food product to prevent potential cross-contamination. Corrected on-site.
- [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. Corrected on-site.
- [1] Thermometers provided and conspicuous
080) Thermometer missing in cold holding unit (back chest freezers and up-right freezer). Ensure all refrigeration and freezer units are stocked with a conspicuously placed thermometer in order to monitor unit temperature.
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
210) Non food contact surface not maintained properly: -2-door cook-line reach-in is rusted inside. Paint/seal inside of unit to maintain a smooth and easily cleanable surface. -Remove duct tape and repair back chest freezers and defrost and clean inside freezers
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
350) Floors dirty in back utensil/pots/pans storage area. Clean thoroughly (including behind and under shelving unit) to prevent vermin attraction and maintain sanitary conditions.Clean floor sink in dishwasher area to allow proper drainage of dishwasher. Corrected on-site.
- General Comments that relate to this Inspection
Notes:-hand sinks properly stocked-glass reach-in at 40F -fish at 40F-hot holding: -beans 150F-159F -chicken 158F -shredded beef 156F -ground beef 156F-make-up unit at 38F -cheese at 39F -raw chicken at 40F -raw fish and shrimp 38F-40F-2-door cook line reach-in at 40F -cheese at 40F-dishwasher checked at 100 ppm chlorine-chemical test kits available-food and single service items stored 6" off the ground-raw product properly stored - no cross contamination issues noted-recommend date marking food products to ensure proper rotation-discussed cooking and cooling methods with no problems noted-3-door reach-in at 38F -raw beef 37F-40F -cheese 40F-chemicals labeled and properly stored-restrooms stocked and clean-discussed employee health policies. Ensure ill employees exhibiting gastrointestinal symptoms (diarrhea; vomiting; fever; jaundice) are excluded from work for at least 48 hours after symptoms stop.
|
6/1/2010 | Routine Inspection 1st | 93 |
- General Comments that relate to this Inspection
All violations noted on previous inspection have been corrected. Operator has contracted with Terminex for PCO.
|
2/13/2009 | Routine Reinspection 1st | 100 |
- [2] Food protected during storage; preparation; display; service; transportation
Paint peeling inside reach-in next to grill. Re-paint to prevent contamination of food and to maintain a smooth; easily cleanable surface.
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
210) Non food contaact surface not maintained properly. All non food contact surfaces must be maintained properly. Repair torn gasket in the back 3-door reach-in.
- [4] Number; convenient; accessible; designed; installed
300) All hand washing sinks must remain unobstructed and accessible during operation to ensure proper hand washing. Observed cooking utensils in hand sink. Corrected immediately on-site.
- [4] Presence of vermin; outer openings protected; no prohibited animals
340) Evidence of vermin activity observed. Clean following area thoroughly and seal all access points: Under the sink/dishwasher table.Ceiling above hand sink.Ceiling above prep. line/reach-in.Underneath prep. line/reach-in.Recommend hiring certified pest control operator.
- [5] Necessary toxic items properly stored; labeled; used
400) Store all toxic items away from food; food preparation areas; and food contact surfaces; including dishware. Found Maalox container stored above food items in front reach-in refrigerator. Corrected on-site immediately.
- General Comments that relate to this Inspection
Notes:3-door refrigerator at 40F-steak 40F-chicken 43FPrep. reach-in at 40FHot Holding Steam Table:-rice 199F-beef 165F-pork 170FRecommend date marking product to ensure proper rotation.Recommend keeping cooking and cooling charts to document proper temperaturesDiscussed employee health policies - no problems noted.Restrooms properly stocked and clean.
|
2/10/2009 | Routine Inspection 1st | 84 |
- [5] Potentially hazardous food meets temperature requirements during storage; preparation; display; service; transportation
030) 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.
- [2] Food protected during storage; preparation; display; service; transportation
ICE BIN NEXT TO HAND WASHING SINK IN SERVICE AREA LEFT UNCOVERED. KEEP COVERED TO PREVEN T CONTAMINATION FRO SPLASHING DURING HAND-WASHING.
- [1] Thermometers provided and conspicuous
080) 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.
- [2] Accurate thermometers; chemical test kits provided; gauge cock (1/4" IPS Valve)
200) Inaccurate thermometeres/no chemical test kits available. Must provide accurate thermometers/chemical test kits.
|
2/5/2008 | Routine Inspection 1st | 90 |
Restaurant representatives - add corrected or new information about Si Amigos Mexican Restaurant, 1553 S Virginia St, Reno, NV »