- General Comments that relate to this Inspection
All violations from previous inspection have been corrected:- Cooling procedures have been implemented and all looks good. - Raw meat and eggs being stored properly. - Good scoop storage. - Non food contact surfaces are much cleaner. Still some areas could use some improvement. - Cardboard has been replaced with plexiglass. - Shut off valve to mop sink has been replaced with a quick disconnect.
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8/14/2015 | Routine Reinspection 1st | 100 |
- [5] Potentially hazardous food meets temperature requirements during storage; preparation; display; service; transportation
Observed kalua pork cooked 7/29/15 in walk in with temps ranging from 51F-59F. Facility has a posted cooling procedure that is clearly not being followed. This is a repeat violation from 2014 inspections and should have been addressed. Food voluntarily discarded during inspection. Cooling logs are required for ALL items cooked and cooled until further notice. Example cooling logs left with operator.
- [2] Food protected during storage; preparation; display; service; transportation
Observed raw meat chicken stored above beef patties in drawers under grill. Store all raw meat in the following order from bottom to top: chicken; beef; pork/shrimp; ready to eat food. This item corrected on site. Observed raw eggs being stored on top shelves of walk in. Raw eggs must be stored below beef; pork and ready to eat foods.
- [1] In-use food; ice dispensing utensils properly stored
Observed scoops in rice bin with handle in rice. Store ice/food scoops within separate clean container or in product with handle up to minimize hand contact with product.Observed scoops for rice and macaroni salad being stored in room temperature water at 83F. These scoops must be stored in ice water to prevent bacteria growth. This item corrected on site.
- [1] Non-food contact surfaces of equipment and utensils clean
Observed various areas of non food contact surfaces of equipment dirty. All non food contact surfaces of equipment must be clean. According to operator; facility is deep cleaning kitchen every week but numerous areas of kitchen do not appear to have been cleaned recently at all. Facility must ensure areas under; beside and behind eqiupment are cleaned routinely to prevent attraction of vermin. Observed cardboard attached to shelving near three compartment sink dirty. This cardboard must be replaced with a non absorbant material that is smooth and easily cleanable.
- [1] Installed; maintained
Observed shut off valve attached to mop sink that does not allow vacuum breaker on faucet to work properly. Valve removed during inspection and shall be replaced with a quick disconnect if facility continues to utilize hose. This item considered corrected on site.
- General Comments that relate to this Inspection
Hand sinks clean and stocked. Hot holding good. Rice @ 155F; gravy @ 160F. Make up unit @ 40F. Chicken @ 39F. Fish @ 43F. Tomatoes @ 40F. Walk in @ 40F. Beef @ 40F. Ribs @ 40F. Raw Chicken @ 40F. Macaroni noodles cooling on ice in walk in @ 75F.Ice machine clean.*Ensure employee drinks are kept in a designated area of walk in fridge.Due to the severity of violations on today's inspection and the number of repeat violations from previous inspections this facility will be subject to a 2nd Routine inspection in 2015. If there are any repeat violations during that inspection that require a Reinspection this facility will be charged for the 2nd Routine and any subsequent reinspections. Additional CFPMS: Diego Gallardo M141186 Exp 11/18/19Arturo Montoya FSP #21121529 Exp 6/24/20Tracee Strickland FSP Cert Not AvailableNo employees have taken test in past year and failed.
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7/30/2015 | Routine Inspection 1st | 90 |
- General Comments that relate to this Inspection
All violations from previous inspection have been corrected: - Cooling procedures have been developed for all items cooked and cooled and cooling logs have been kept and are correct since 11/5/14. - Food contact surfaces have been cleaned and a cleaning schedule has been established. Other items of note: - Two cooks begin their CFPM course 11/11/14 and Taylor & Arturo will recertifiy within next month. This will ensure one certified staff member is present at all times. Once all staff is certified or re-certified and registered with WCHD staff needs to contact health inspector with Washoe County certification numbers.
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11/10/2014 | Routine Reinspection 3rd | 100 |
- [5] Potentially hazardous food meets temperature requirements during storage; preparation; display; service; transportation
Observed curry sauce that had been cooked 11/4/14 and logged on two step cooling charts that had only reached 75F after 2 hours and then 48F after 4 more hours. Sauce was voluntarily discarded as it was not cooled properly. Also observed macaroni noodles in walk-in @ 38F that were not logged on cooling logs yet. Staff indicated they would be logged but was not able to recite exact temperatures that would be logged. This makes it appear as if staff is dry labbing numbers on log sheet and this practice is not acceptable. All products to be cooled shall continue to be fully logged on log sheets. Operator is also required to develop written step by step procedures for each item cooked and cooled by Monday 11/10/14. WCHD will meet with operator 11/10/14 to verify procedures.
- [1] Non-food contact surfaces of equipment and utensils clean
Observed various food contact surfaces of equipment and other items dirty. Facility is cleaner but still attention in various areas.
- General Comments that relate to this Inspection
The following violations have been addressed: - Thermometer in cold holding unit is now present. - Leak at faucet above rice cooker has been repaired. - Styrofoam cup under ice machine has been removed. Note: Cooling continues to be an issue at this facility. This issues need to be addressed completely. Owner came during inspection and met with health inspector and will work to improve these items. WCHD is requiring Manager Taylor Bostick to attend the CFPM re-fresher and all cooks must attend a full CFPM course within 60 days. A reinspection fee of $71 will be assessed for today and future reinspections associated with the violations noted today.
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11/5/2014 | Routine Reinspection 2nd | 94 |
- [5] Potentially hazardous food meets temperature requirements during storage; preparation; display; service; transportation
Observed macaroni noodles in walk-in at approx 50F that had been cooked more than 4 hours prior. Noodles were discarded on site but facility needs to develop procedures for cooling all foods down properly from 135F to 40F according to two step process. Cooling logs are required for ALL items facility wide until further notice. Example logs left with staff.
- [1] Thermometers provided and conspicuous
Observed thermometer missing in cold holding make up unit. Ensure all refrigeration and freezer units are stocked with a conspiciously placed thermometer in order to monitor unit temperature.
- [1] Non-food contact surfaces of equipment and utensils clean
Observed various non food contact surfaces of equipment dirty throughout facility. Facility is much cleaner than yesterday but floors are very slippery and hard to reach areas are in need of deep cleaning. Facility should be deep cleaned. This may be completed by current staff or a third party company.
- [1] Installed; maintained
Observed a leak at the faucet above the rice cooker and standing water on the floor behind shelf. Repair this leak to prevent standing water. Observed a styrofoam cup being used to direct water towards drain under ice machine. This cup needs to be removed and proper pipes installed to direct the water to the floor drain.
- General Comments that relate to this Inspection
Facility is much cleaner at this time but continued work needs to be completed. Facility will be reinspected after 7 days from original inspection to ensure all items have been completed and cleanliness is being maintained. If repeat violations continue to occur this facility may be required to obtain additional Certified Food Protection manager certifications or the Permit to Operate a Food Establishment may be suspended. Note: As of today; this facility is being reclassifed to a Risk Category 4 establishment due to the number of items cooked and cooled. This means a Certified Food Protection Manager must be onsite at all times. Facility will be checked in 60 days to ensure compliance with this item.
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10/28/2014 | Routine Reinspection 1st | 92 |
- [5] Potentially hazardous food meets temperature requirements during storage; preparation; display; service; transportation
- [2] Food protected during storage; preparation; display; service; transportation
Observed numerous instances of raw product stored incorrectly. Store all raw foods below cooked and ready to eat foods to prevent potential cross contamination. Food should be stored in the following order from bottom to top: chicken (including eggs); beef; pork/fish; veggies/ready to eat foods. This item corrected on site. Observed macaroni noodles cooling in walk-in. These noodles were cooked @ 10:00 AM and @ 3:30 PM were still temping @ 50-70F. Noodles voluntarily discarded. Facility was marked for this item back in July for cooling of large batches of Pork. The process for Pork has improved greatly during this inspection but this item was not being monitored for cooling. Cooling logs are required for all items facility wide until further notice. Example logs left with staff. Observed an opened can of chicken broth being stored in walk-in fridge for later use. Once cans of food are opened they must be used or stored in a new container to prevent leaching of metal into food. This item corrected on site.
- [1] Thermometers provided and conspicuous
Observed thermometer missing in cold holding make up 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 partially eaten food in prep area. Employees must eat or smoke in designated areas away from all food operations. This item corrected on site and staff reminded that eating food in prep areas is not allowed.
- [2] Food contact surfaces of equipment and utensils clean; free of abrasives; detergents
Observed plastic container for packing rice in that was floating in dirty water. Also observed rice scoop in dirty lukewarn water. The water in these containers needs to be ice water to prevent bacteria growth. This item corrected on site.
- [1] Non-food contact surfaces of equipment and utensils clean
Various non food contact surfaces of equipment dirty throughout facility. All non food contact surfaces of equipment must be clean. This includes but is not limited to: microwave door and interior; all shelves; counter tops; sides of equipment near deep fryer; floors of walk in fridge and freezer; top of hot holding unit; etc. Kitchen is in need of a thorough cleaning and routine cleaning to ensure these areas do not build up dirt and food debris. Shelves in prep area also need duct tape and foil removed as duct tape can harbor bacteria.
- [1] Installed; maintained
Observed a leak at the faucet above the rice cooker and standing water on the floor behind shelf. Repair this leak to prevent standing water.Observed a pair of pliers being used to turn cold water on and off at three compartment sink as handle has broken. Repair this handle as pliers are not a sanitary surface.Observed a styrofoam cup being used to direct water towards drain under ice machine. This cup needs to be removed and proper pipes installed to direct the water to the floor drain.
- [5] Necessary toxic items properly stored; labeled; used
Observed numerous chemicals bottles unlabled. Staff recognizes their contents based on chemical colors. Label all containers of toxic chemicals with name of contents. This item corrected on site.
- General Comments that relate to this Inspection
Hand sinks accessible and stocked. Reach in under microwave @ 38F. Make up unit- all food temped @ 40F or below. Drawers under grill @ 29F on display. Steak @ 38F and chicken @ 41F. Ice machine clean. Good ice scoop storage. Good dry good scoop storage. Walk in @ 38F. All food @ 40F or below except macaroni noodles. Observed chicken thawing under cold running water. All hot holding good. All food @ 160F or above.Three compartment sink not set up during inspection but staff verbalized procedure and test strips on site. *Sanitizing section of sink was being used for storage of dirty dishes during inspection. Ensure this section is thoroughly cleaned and sanitized prior to use as sanitizing sink. Note: This facility appears to lack active managerial control. This is a second Routine inspection for this year as the facility had similar problems during a Routine inspection in July 2014. If repeat violations continue to occur this facility may be required to obtain additional Certified Food Protection manager certifications or the Permit to Operate a Food Establishment may be suspended.
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10/27/2014 | Routine Inspection 2nd | 83 |
- General Comments that relate to this Inspection
All violations from 7/1/14 inspection have been corrected. -Cooling logs are being maintained and new batch of pork from 7/2/14 was holding in walk-in @ 39F. Facility is using shallower pans and ice baths. Cooling logs must be maintained until further notice. -Non food contact areas have been cleaned. -Floor sinks have been cleaned. -Floor under grill and fryer have been cleaned. -Walls in grill area have been cleaned. Notes: Facility will develop and follow a deep cleaning schedule to ensure all areas are cleaned routinely. Discussed employee illness policy. Employees with gastrointestinal symptoms (vomitting and diarrhea) must be excluded for 48 hours after symptoms stop.
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7/3/2014 | Routine Reinspection 1st | 100 |
- [5] Potentially hazardous food meets temperature requirements during storage; preparation; display; service; transportation
Observed large container of pork that was cooked and cooled the previous evening in walk-in holding @ 48F-60F. Product discarded during inspection and cooling logs required until further notice for all products cooked and cooled.
- [1] Non-food contact surfaces of equipment and utensils clean
Observed numerous surfaces with grease and dirt build up. These include doors to bottom portion of make up unit; microwave door; top of ice machine. All these areas should be thoroughly cleaned on a routine basis to prevent cross contamination.
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
Observed floor sinks under three comp sink and prep sink with dirt build up. Clean these sinks regularly to prevent attraction of vermin. Observed floors under grill and fryer with grease buildup. Clean these areas routinely to prevent attraction of vermin.
- [1] Walls; ceilings: attached equipment constructed; good repair; clean surfaces; dustless cleaning methods
Observed walls in grill and make-up unit area with dirt build up. All walls should be deep cleaned and then cleaned regularly to prevent attraction of vermin.
- General Comments that relate to this Inspection
Hand sinks clean and accessible. *Facility needs to stock extra paper towels for automatic dispensers. Restrooms clean and stocked. Walk-in fridge @ 32F. Beef ribs @ 39F. Noodles @ 39F. Walk in freezer @ -8F. Ice machine interior clean. Good scoop storage. Hot holding good. Gravy @ 160F. Pork @ 190F. Front make up units @ 40f. Fish @ 40F; Mayo @ 40f. Drawers under grill displaying 27f. Beef @ 34F; hamburger patty @ 27F. Discussed defrost procedure. In walk-in or under running water are only methods used. *Review product storage procedures for walk-in with all staff members.
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7/1/2014 | Routine Inspection 1st | 92 |
- [2] Food (ice) contact surfaces: designed; constructed; maintained; installed; located
Replace or resurface both cutting boards to reduce cross contamination.
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
Remove old caulking; clean wall and recaulk above three compartment sink.
- [1] Non-food contact surfaces of equipment and utensils clean
Remove and clean exhaust fan covers in walk-in fridge. Clean grease buildup around fryer. Clean doors and gaskets on all reach-in fridges.
- General Comments that relate to this Inspection
Notes: OK TO ISSUE HEALTH OPERATING PERMIT. This permit will be Risk Level 3. Hand sinks properly stocked and accessible. Three compartment sink in good working condition. Walk in freezer holding at -10F and walk in fridge holding at 36F. All reach-in fridges holding at 39F. Ice machine clean. Hood vents very clean. Dry storage very clean and all food properly stored. Mop sink in good condition. New owner is already registered for a CFPM class with John Roberts. An existing employee is staying on and will serve as CFPM in the interium.
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3/21/2014 | Opening Inspection | 100 |
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