- [1] Thermometers provided and conspicuous
MUST PROVIDE A WORKING THERMOMETER TO 3-DOOR STAND UP REACHIN UNIT TO EASILY MONITOR UNIT TEMPERATURE. CORRECT BY 11/25/15.
- [1] Walls; ceilings: attached equipment constructed; good repair; clean surfaces; dustless cleaning methods
REPLACE MISSING BASE COVING TILE BY THE STOVE AND MICROWAVES AND ENSURE THAT TILE HAS GROUT AND IS PROPERLY SEALED TO THE FLOOR TO ELIMINATE ANY GAPS AND ALLOWS FOR EASIER CLEANING. BY 12/18/15RE-ATTACH AND SEAL STAINLESS STEEL FLASHING ON WALL BY STOVE AND MICROWAVES. ENSURE FLASHING IS SEALED TO ADJACENT WALL TO ALLOW FOR EASIER CLEANING. BY 11/25/15.
- General Comments that relate to this Inspection
NOTES:HANDSINKS AVAILABLE AND PROPERLY STOCKED WITH SOAP; PAPER TOWELS AND HANDWASHING SIGNAGE.OBSERVED HANDWASHING WHILE ON SITE.ALL FOOD PROPERLY STORED.GOOD COLD HOLDING TEMPS - ALL AT 42F AND BELOW.GOOD HOT HOLDING TEMPS - 158F AND ABOVE.FACILITY WAS COOLING GOOKED CHICKEN BREAST WHILE ON SITE - AT 61F WITHIN 2 HOURS. NO PROBLEMS NOTED WITH COOLING PROCESS.WALK-IN CLEAN AND ALL FOOD PROPERLY STORED.DISHWASHER GOOD AT 100PPM CHLORINE.FACILITY VERY CLEAN AND ALL VIOLATIONS FROM 2014 HAVE NOT RE-OCCURED.NO PEST CONTROL ISSUES.NO EMPLOYEE HEALTH ISSUES.DISCUSSED NEW FOOD REGULATIONS. FOR A COMPLETE REVIEW OF NEW FOOD REGULATIONS GO TO www.washoecounty.us/healthDISCUSSED NO BARE HAND CONTACT WITH READY TO EAT FOODS. FACILITY MUST HAVE EMPLOYEES USE A BARRIER BETWEEN BARE HANDS AND READY TO EAT FOODS SUCH AS GLOVES; TONGS; UTENSILS ETC. OBSERVED GLOVES ON SITE.ADDITIONAL CFPM IS LIDIA CHAVEZ M141149 10/21/19FACILITY HAS NOT HAD ANYONE FAIL CFPM TEST WITHIN THE LAST YEAR.LEFT INFORMATION ON HOW TO OBTAIN A CERTIFIED FOOD PROTECTION MANAGER.
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11/18/2015 | Routine Inspection 1st | 98 |
- General Comments that relate to this Inspection
NOTES:2ND REINSPECTION FROM ROUTINE INSPECTION ON 10/21/14.ALL PREVIOUS NOTED VIOLATIONS HAVE BEEN CORRECTED.ALL FOOD PROPERLY COVERED IN WALK-IN.ALL SHELVES AND CEILING IN WALK-IN CLEAN.FLOOR HAS BEEN REPAIRED.PAPER TOWELS PROVIDED AT FRONT HANDSINK.RE-INSPECTION FEE HAS BEEN PAID ON 12/29/14.FACILITY TO START USING A CLEANING SCHEDULE IN JAN. 2015.
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1/7/2015 | Routine Reinspection 2nd | 100 |
- [2] Food protected during storage; preparation; display; service; transportation
FOUND PANS OF FOOD IN WALK-IN UNIT NOT COVERED DURING STORAGE. THIS WAS NOT CORRECTED FROM ROUTINE INSPECTION. ALL FOOD MUST BE COVERED DURING STORAGE TO PROTECT FROM POTENTIAL CONTAMINATION. THE ONLY TIME IT IS OK NOT TO COVER FOOD IN WALK-IN IS DURING THE COOLING PROCESS.
- [1] In-use food; ice dispensing utensils properly stored
FOUND IN USE UTENSILS STORED IN A CUP OF PLAIN WATER. IF STORING UTENSILS IN WATER MUST STORE IN ICE WATER TO REDUCE THE GROWTH OF BACTERIA. WHEN ICE MELTS CHANGE CUP OUT WITH CLEAN WATER AND ICE. THIS IS THE 3RD REPEAT VIOLATION.
- [1] Non-food contact surfaces of equipment and utensils clean
SHELVES IN WALK-IN UNIT ARE DIRTY AND HAVE FOOD BUILD-UP. THIS VIOLATION WAS NOT CORRECTED. SHELVES MUST BE CLEANED ON A DAILY BASIS.
- [2] Toilet rooms: self closing doors; fixtures maintained; clean; hand soap/drying devices provided; proper waste receptacle
NO PAPER TOWELS AVAILABLE AT FRONT HANDSINK. THIS VIOLATION WAS NOT CORRECTED. MUST PROVIDE PAPER TOWELS AT ALL HANDSINKS AT ALL TIMES FOR PROPER HAND DRYING.
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
FLOORS ARE IN DIS-REPAIR AND UNCLEANABLE AROUND THE FLOOR SINK WHICH IS LOCATED BY HANDSINK AND 3-COMP SINK BY COOK LINE AND FLOOR AROUND MOP SINK. THE CONCRETE IS DISSOLVING AND THE EXPOSED ROCKS ARE NOT A SMOOTH AND EASILY CLEANABLE SURFACE. FLOORS MUST BE RE-SURFACED TO ALLOW FOR A SMOOTH AND EASILY CLEANABLE SURFACE.
- [1] Walls; ceilings: attached equipment constructed; good repair; clean surfaces; dustless cleaning methods
CEILING IN WALK-IN UNIT BY FANS IS VERY DIRTY WITH DUST BUILD-UP. THIS VIOLATION WAS NOT CORRECTED. MUST CLEAN CEILING AND VENT COVERS TO REMOVE ALL DIRT BUILD UP.WALL BEHIND THE FLAT TOP GRILL IS DIRTY WITH GREASE BUILD-UP. THIS VIOLATION WAS NOT CORRECTED. MUST CLEAN TO REMOVE ALL BUILD-UP.
- General Comments that relate to this Inspection
NOTES:RE-INPSECTION FROM ROUTINE INSPECTION ON 10/21/14FACILITY ONLY CORRECT 2 ITEMS ON THE ROUTINE INSPECTION REPORT. THIS FACILITY IS BEING CHARGED A RE-INSPECTION FEE OF $71.00. RE-INSPECTION FEE MUST BE PAID AT THE HEALTH DEPARTMENT.FAILURE TO CORRECT VIOLATIONS MAY RESULT IN FURTHER ENFORCEMENT ACTIONS SUCH AST SUSPENSION OF PERMIT TO OPERATE OR AN OFFICE HEARING.FACILITY MUST DEVELOP A CLEANING SCHEDULE TO ENSURE THAT FACILITY IS CLEANED ON A REGULAR BASIS. COPY OF CLEANING SCHEDULE MUST BE MADE AVAILABLE TO THE HEALTH AUTHORITY UPON REQUEST.FACILITY MUST CALL BRENDA WICKMAN AT 328-2643 WITH ANY QUESTIONS.ALL VIOLATIONS MUST BE CORRECTED BY 12/29/14
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12/19/2014 | Routine Reinspection 1st | 92 |
- [2] Food protected during storage; preparation; display; service; transportation
FOUND NUMEROUS PANS IN WALK-IN UNIT NOT COVERED DURING STORAGE. THIS IS A REPEAT VIOLATION FROM 2013 ROUTINE INSPECTION. ALL FOOD MUST BE COVERED DURING STORAGE TO PROTECT FROM POTENTIAL CONTAMINIATION. ONLY TIME IT IS OK NOT TO COVER FOOD IN WALK-IN IS DURING THE COOLING PROCESS TO ALLOW THE HEAT TO ESCAPE. CORRECT BY 10/22/14.
- [1] In-use food; ice dispensing utensils properly stored
FOUND CUP OF IN USE UTENSILS STORED IN PLAIN WATER. IF STORING IN USE UTENSILS IN WATER MUST STORE IN ICE WATER TO REDUCE THE GROWTH OF BACTERIA. WHEN ICE MELTS CHANGE CUP OUT WITH CLEAN WATER AND MORE ICE. THIS IS A REPEAT VIOLATION FROM 2013 ROUTINE INSPECTION. CORRECTED ON SITE.
- [1] Non-food contact surfaces of equipment and utensils clean
HANDLES TO REACHIN DOORS AND MICROWAVE OVEN ARE DIRTY. CLEAN HANDLES ON A DAILY BASIS TO REMOVE ANY BUILD-UP AND REDUCE THE RISK OF CONTAMINATING HANDS.BOTTOM OF REACHIN UNIT AT DESSERT STATION BEHING FRONT COUNTER IS DIRTY. CLEAN INSIDE OF UNIT TO REMOVE ALL SPILLED FOOD.SHELVES IN WALK-IN UNIT ARE DIRTY AND HAVE FOOD BUILD-UP. THIS IS A REPEAT VIOLATION FROM 2013 ROUTINE INSPECTION. CLEAN SHELVES ON A REGULAR BASIS TO REMOVE ANY FOOD BUILD-UP.
- [2] Toilet rooms: self closing doors; fixtures maintained; clean; hand soap/drying devices provided; proper waste receptacle
NO PAPERTOWELS AVAILABLE AND FRONT HANDSINK. MUST PROVIDE PAPERTOWELS AT ALL TIMES FOR PROPER HAND DRYING AFTER WASHING HANDS. CORRECT BY 10/21/14 FOR PROPER HANDWASHING - PAPERTOWELS ARE ONSITE.
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
FLOORS ARE IN DIS-REPAIR AND UNCLEANABLE AROUND THE FLOOR SINK WHICH IS LOCATED BY HANDSINK AND 3-COMP SINK BY COOK LINE AND ALSO IN MOP AREA. THE CONCRETE IS DISSOLVING AND THE EXPOSED ROCKS ARE NOT SMOOTH AND EASILY CLEANABLE. FACILITY HAS A LOT OF STANDING WATER IN THESE 2 AREAS WHICH CAN PROMOTE BACTERIAL AND MOLD GROWTH. FLOORS MUST BE RE-SURFACED TO ALLOW FOR A SMOOTH AND EASILY CLEANABLE SURFACE. FLOORS MUST BE RE-SURFACED IN 3-MONTHS BY 1/22/14. UNTIL FLOOR IS RE-SURFACED FACILITY MUST ENSURE TO REMOVE ALL STANDING WATER.
- [1] Walls; ceilings: attached equipment constructed; good repair; clean surfaces; dustless cleaning methods
CEILING IN WALK-IN UNIT BY FANS IS VERY DIRTY WITH DUST BUILD-UP. MUST CLEAN CEILING TO REMOVE ALL DIRT BUILD-UP TO REDUCE TO RISK OF DIRTY/DUST FALLING INTO FOOD ITEMS.CLEAN WALL BEHIND FLAT TOP GRILL TO REMOVE ALL GREASE BUILD-UP FROM WALL.
- General Comments that relate to this Inspection
NOTES:HANDSINK IN BACK KITCHEN AVAILABLE AND PROPERLY STOCKED.GOOD COLD AND HOT HOLDING TEMPS - ALL WITHIN REGULATION.ALL FOOD PROPERLY STORED.DISHWASHER GOOD AT 50PPM CHLORINE.OBSERVED PAN OF GROUND BEEF COOLING IN WALK-IN UNIT; ENSURE STAFF IS STIRRING PRODUCT TO HELP FACILITATE THE COOLING PROCESS. COOLING DONE ON SHEET PANS AND COOLING RACK GOOD.NO PEST CONTROL ISSUES.NO EMPLOYEE HEALTH ISSUES.FACILITY IS OPEN 24/7; RECOMMEND DEVELOPING A CLEANING SCHEDULE TO ENSURE THAT FACILITY IS BEING CLEANED ON A REGULAR BASIS.OBSERVED A BAD ODOR IN THE KITCHEN BY 3-COMPARTMENT SINK. FACILITY NEEDS TO DETERMINE WHERE THIS ODOR IS COMING FROM AND ELIMINATE PROBLEM AND ODOR. COULD BE THE STANDING WATER ON FLOOR; PLUMBING ISSUES OR GREASE INTERCEPTER.MUST CONTACT BRENDA WICKMAN AT 328-2643 WHEN VIOLATIONS ARE CORRECTED.
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10/22/2014 | Routine Inspection 1st | 92 |
- [2] Food protected during storage; preparation; display; service; transportation
FOUND PANS OF FOOD UN-COVERED IN THE WALK-IN. MUST COVER ALL FOOD DURING STORAGE UNLESS COOLING TO PREVENT AND POSSIBLE CONTAMINATION OF PRODUCT.
- [1] In-use food; ice dispensing utensils properly stored
STORING SPOONS IN PLAIN WATER AT COOK-LINE. MUST STORE UTENSILS IN ICE WATER TO REDUCE THE RISK OF BACTERIAL GROWTH. WHEN ICE MELTS CHANGE OUT WITH CLEAN WATER AND NEW ICE. CORRECTED ON SITE.
- [2] Dishwasher facilities designed; constructed; maintained; installed; located; operated as required
DISHWASHER SANITIZER LEVEL TOO LOW IN BUCKET TO PROPERLY SANITIZE DISHES. MUST MONITOR SANITIZER LEVEL AND REPLACE WHEN LOW. DISHWASHER MUST BE ABLE TO SANITIZE AT 50-100PPM CHLORINE. CORRECTED ON SITE.
- [1] Non-food contact surfaces of equipment and utensils clean
SHELVES IN WALK-IN UNIT DIRTY. MUST CLEAN TO REMOVE ALL BUILT-UP DEBRIS. THIS WILL HELP PROTECT FOOD FROM POSSIBLE CONTAMINATION.
- General Comments that relate to this Inspection
NOTES:HANDSINKS AVAILABLE AND PROPERLY STOCKED.ALL HOT AND COLD HOLDING TEMPS GOOD - ALL WITHIN REGULATION.NO CROSS CONTAMINATION ISSUES NOTED WITH FOOD STORAGE.FACILITY CLEANED ON A DAILY BASIS - GOOD.NO PEST CONTROL ISSUES.NO EMPLOYEE HEALTH ISSUES.DISCUSSED COOLING PROCEDURES - RECOMMEND PLACING A UTENSIL IN PRODUCT TO BE COOLED FOR STAFF TO STIR ON A REGULAR BASIS TO HELP SPEED UP COOLING PROCESS.
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11/22/2013 | Routine Inspection 1st | 94 |
- [2] Food protected during storage; preparation; display; service; transportation
Observed multiple food containers stored uncovered inside walk-in/reach in coolers. Ensure product is covered (except during cooling) in order to protect food from contamination. Corrected.
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
Observed front cooler and back 3 door reach in cooler in need of gasket replacements. Replace gaskets to help maintain proper temperatures.
- [1] Wiping clothes: clean; use restricted
Observed multiple wiping cloths stored on cutting boards. Ensure wiping cloths are stored in sanitizer solution at all times to prevent bacterial growth. Corrected.
- [2] Toilet rooms: self closing doors; fixtures maintained; clean; hand soap/drying devices provided; proper waste receptacle
Observed faucet in men's restroom in need of replacement. Observed broken counter top tiles in need of replacement in women's restroom as well as worn toilet seat in need of replacement. Replace to ensure easier cleanability.
- [1] Walls; ceilings: attached equipment constructed; good repair; clean surfaces; dustless cleaning methods
Observed walls; shelves in need of cleaning. Also observed back door in need of weather stripping to keep pests out.
- General Comments that relate to this Inspection
Notes:Restrooms and handsinks properly stocked. Discussed importance of handwashing.Discussed employee health. Ensure employees ill with gastrointestinal symptoms (vomiting and/or diarrhea) are excluded for at least 48 hours after last bout.Hot holding temps good-tounge 172 f; beans 154 fAll coolers ar 40 f or below-chili rellano 41 f; chicken 41 f*Repair leaking dishwasher * Sanitizing at 50 ppm chlorine
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12/3/2012 | Routine Inspection 1st | 93 |
- General Comments that relate to this Inspection
Routine Reinspection:All corrections from 03/28/2011 complete.Make-up refrigeration repaired and checked below 40 degrees ambient temperature.
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4/1/2011 | Routine Reinspection 1st | 100 |
- [4] Facilities to maintain product temperature
Observed front make-up refrigeration not maintaining 40 degrees or below; facility shall repair refrigeration to maintain 40 degrees or below. All salad; tomatoes; sour cream; and dressing placed on ice. Product placed in unit at approximately 0800 hours.****other refrigeration units available; repair unit within 72 hours****
- [2] Food contact surfaces of equipment and utensils clean; free of abrasives; detergents
Observed untensils/knives placed on rack with food debris; facility shall clean and sanitize all food contact surfaces between use and store in a clean designated location.Clean can opener; observed food soils.***some utensils observed in handsink; do not store any utensils in a handsink.*** Handsink must be used for handwashing only; they have a high degree of microorganisms.
- [1] Walls; ceilings: attached equipment constructed; good repair; clean surfaces; dustless cleaning methods
Facility shall clean wall behind steam table on front line; observed food soils/debris.
- General Comments that relate to this Inspection
The following was observed at the time of inspection:Hot-holding foods checked good; beans at 148 degrees; pork at 156 degrees; beef steak at 143 degrees; chicken at 157 degrees.Cold-holding in walk-in refrigeration checked good; beef at 42 degrees; beef tongue at 41 degrees; rice at 37 degrees. Most products date marked (production date) good****Observed proper cooling practices in place*****Handsinks stocked with sanitary towels and soap; please increase handwashing at all food preparation areas.Dishwasher sanitizing at 50-100ppm chlorine on final rinse sanitization; sanitizer buckets available with over 100ppm chlorine. Reviewed proper chlorine levels for sanitizer levels.*****Recommend no bare hand contact with ready-to-eat foods**** Recommend good handwashing procedures in conjunction with glove use when preparing ready-to-eat foods.Walk-in refrigeration door and frame repaired since last Health Inspection; good job!
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3/28/2011 | Routine Inspection 1st | 93 |
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
Facility must repair walk-in refrigeration door; door observed damaged and not able to seal properly. Facility shall repair or replace door so there is a tight seal. Observed approximately (1 inch) gap near the bottom of the door.
- General Comments that relate to this Inspection
Routine Reinspection:All violations corrected except the violation noted above.Recommend a fly prevention device in back kitchen area (away) from food preparation areas. Contact a restaurant supply store or a Licensed Pest Control Operator.
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9/2/2010 | Routine Reinspection 1st | 99 |
- [5] Hands washed and cleaned; good hygienic practices
Observed lack of handwashing by employees; employees must wash hands with warm water and soap throughout the day. Handwashing shall occur under warm water with soap for (20) seconds; in addiiton; employees must dry hands on sanitary towels.(Education and correction on-site)
- [4] Sanitization rinse; clean; temperature concentration; exposure time; equipment; utensils sanitized
Observed dishwasher sanitizing below 50ppm chlorine on final rinse sanitization. Facility must repair dishwasher within 48 hours and use three-compartment sanitization procedures until unit is repaired.
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
Facility must repair walk-in refrigeration door; door observed damaged and not able seal properly. Facility shall repair or replace door so there is a tight seal. Observed approx (1 inch) gap near the bottom of the door.
- [1] Non-food contact surfaces of equipment and utensils clean
Facility shall clean and sanitize all reach-in refrigeration units and freezer units; observed with food debris.Facility shall clean and sanitize microwave units; units observed with food debris.
- [1] Wiping clothes: clean; use restricted
250) Moist wiping cloths must be kept in sanitizing solution between uses to prevent bacteria growth.No sanitizer buckets observed at the time of inspection; this is critical in preventing cross-contamination.
- [2] Toilet rooms: self closing doors; fixtures maintained; clean; hand soap/drying devices provided; proper waste receptacle
Observed back handsink without sanitary towels and the front handsink without soap and sanitary towels. Handsinks must be stocked at all times to promote effective handwashing.
- General Comments that relate to this Inspection
The following was observed at the time of inspection:(mandatory reinspection by 9/2/2010)Facility must ensure proper handwashing; in addition; all handsinks must remain stocked with sanitary towels and soap at all times. Handwashing is one of the most critical items in preventing foodborne illness. Owner shall provide handwashing education to all staff.Facility must perform a deep cleaning; especially under grill; hood areas; refrigeration units etc.Facility shall renew the rubber seal at the screen door; this will help ensure flies do not enter the kitchen.Please ensure all tables where patrons eat are cleaned with chlorine/water solution of 50-100ppm. This is critical and preventing the spread of micoorganisms.Walk-in refrigeration checked ok at approximately 42 degrees ambient temperature; however the door must be repaired as indicated above to ensure cold air stays in unit. Please ensure food product containers are filled half full to ensure proper cooling.Hot-holding checked good; rice at 172 degrees; beans at 166 degrees; beef strips at 164 degrees; pork at 162 degrees.
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8/30/2010 | Routine Inspection 1st | 86 |
- General Comments that relate to this Inspection
The following was noted on routine re-inspection:All violations from 10/29/2009 have been corrected.Dishwasher sanitizing at appropriate chlorine levels (50-100)ppm.Time/temperature controls have substantially improved.Please continue to monitor handwashing; in addition; continue to keep facility on a routine cleaning schedule.
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11/5/2009 | Routine Reinspection 1st | 100 |
- [5] Potentially hazardous food meets temperature requirements during storage; preparation; display; service; transportation
Observed beef steak in large pan at 68 degrees. Facility must keep hot foods hot and cold foods cold. Hot holding of potentially hazardous foods must occur at 140 degrees and cold holding must be below 40 degrees. (corrected on-site)
- [5] Hands washed and cleaned; good hygienic practices
Facility must practice better handwashing; observed employee rinse under water and wipe hands on apron. No towels observed at handsink. Employees must wash with warm water and soap for 20 seconds and dry with sanitary towels. Handwashing is one of the best defenses against foodborne illness.
- [4] Sanitization rinse; clean; temperature concentration; exposure time; equipment; utensils sanitized
Observed dishwasher sanitizing below 50ppm chlorine on final rinse sanitization. Facility must use the three-compartment sink until unit is repaired. Immediate repair scheduled for 10/29/2009..... Dishwasher must operate at 50-100ppm chlorine on final rinse.
- [1] Non-food contact surfaces of equipment and utensils clean
Facility shall clean and sanitize all reach-in refrigeration units and handles on all doors and equipment.
- [1] Wiping clothes: clean; use restricted
Facility must use sanitizer buckets on front line during all hours of operation. Observed dirty rags on counter with no sanitizer.250) Moist wiping cloths must be kept in sanitizing solution between uses to prevent bacteria growth.
- [2] Toilet rooms: self closing doors; fixtures maintained; clean; hand soap/drying devices provided; proper waste receptacle
Observed main handsink without sanitary towels; facility must maintain soap and towels at all times for effective handwashing.
- General Comments that relate to this Inspection
The following was observed at the time of inspection:Facility shall review handwashing procedures with all staff and ensure effective handwashing. All handsinks must be stocked and employees must dry hands on sanitary towels.Facility must repair all water leaks and repair damaged splash guard at handsink.Facility must maintain a regular cleaning schedule and clean under equipment.Ricardo Higareda shall renew his Certified Food Protection Manager before 11/22/2009.Facility shall label all food products in walk-in refrigeration units and ensure proper containers are used.Hot-holding line ok; rice at 146 degrees; pork at 148 degrees; beef at 154 degrees.Mandatory re-inspection in (7) days.Dishwasher to be repaired immediately......
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10/29/2009 | Routine Inspection 1st | 82 |
- General Comments that relate to this Inspection
No violationsAll handsinks stocked properlyAll refrigeration checked goodBeans cooled on 12/14/08 38FCooling foods in shallow pans; labeling and date marking in placeGood separation of raw and ready to eat foods in walk inChopped vegetables on ice on cook lineBeans 148FBeef 177FRestrooms properly stocked
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12/16/2008 | Routine Inspection 1st | 100 |
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