- [1] Premises free of litter; unnecessary articles; equipment/personal articles properly stored; authorized personnel
Noted employees' sweaters hanging on dry food storage racks; wallets and keys stored on shelving rack above open tub of tostadas. Keep employees' articles stored in separate location from food products or utensils to prevent potential contamination; Employees' articles removed at this time.
- General Comments that relate to this Inspection
Glasswasher checked at 120 F and 100 ppm chlorine concentration.Noted bar hand sink stocked and functional.Noted alcohol warning sign posted as required.Noted bar to be kept very clean.
- General Comments that relate to this Inspection
Product temperatures checked ok in hot colding and cold holding.Proper cooling temperatures verified on food products cooked and cooled this day; all foods heve been cooled to 41 F within few hours; proper cooling practices are in place.Walk-in cooler at 38 F.Dishwasher thermometer registering 157 F on wash and 196 F on sanitization rinse.Noted hand sinks stocked and functional in prep areas and in restrooms.Noted facility and equipment to be kept very clean.Certification of three Certified Food Protection Managers is due to expire this month and next month. CFPMs are already signed up for re-certification course prior to expiration date.
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5/7/2015 | Routine Inspection 1st | 99 |
- General Comments that relate to this Inspection
The item pending from the previous reinspection conducted on 5/12/2014 has been corrected.Hot water valve of kitchen hand sink has been replaced and now supplied with hot water.
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5/22/2014 | Routine Reinspection 2nd | 100 |
- [1] Installed; maintained
Owner waiting for plumber to obtain parts to fix hot water valve of kitchen hand sink. Will have fixed by 5/26/2014.
- General Comments that relate to this Inspection
Walk-in cooler at 38 F. Rice 40 F; cooked pork meat 40 F; ground beef 39 F; shredded beef 40 F.
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5/12/2014 | Routine Reinspection 1st | 99 |
- [4] Facilities to maintain product temperature
Pans of rice; beans; cooked pork and chile relleno at 44 F to 45 F in walk-in cooler. ambient temperature of walk-in cooler at 45 F. Service walk-in cooler to keep foods at 40 F or below.
- [1] Installed; maintained
Hot water valve of kitchen hand sink shut off due to leak. Repair valve to provide sink with hot and cold water. Owner currently seeking for part to fix faucet.
- General Comments that relate to this Inspection
Glass washer checked at 120 F and 100 ppm chlorine concentration.Noted bar hand sink stocked and functional.Alohol warning sign noted posted as required.Bar area noted to be kept clean.Provide serving utensil for lime wedges in condiment tray to prevent handling of lime wedges with hands.
- General Comments that relate to this Inspection
Chile relleno 34 F; shredded rice 37 F; diced tomatoes 40 F in refrigerated untis in prep area.Chile verde pork 195 F; chicken in red sauce 151 F; chile relleno sauce 177 F; rice 161 F; beans 179 F.High temeperature dish machine operating at 157 F in wash cycle and 187 F on final rinse cycle.Facility noted to be kept clean.Common dumspeter enclosure serves alll tenants of strip mall; observed trash and dirt at back of dumpster and one abandoned matress in the enclosure; ensure that dumpster enclosure is kept clean.
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5/8/2014 | Routine Inspection 1st | 95 |
- General Comments that relate to this Inspection
The items noted on the routine inspection conducted on 4/5/2013 have been corrected.Facility found to be very clean in all areas.There are currently 3 Certified Food Protection Managers on staff. Facility in compliance with CFPM coverage required for risk categoiry assigned level 4.
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4/12/2013 | Routine Reinspection 1st | 100 |
- [2] Food protected during storage; preparation; display; service; transportation
Noted one open box with fresh cut tortillas on top of dish tble for cleaning of dishes Do not place any food poroducts in this table to prevent potential cross-contamination of foods. No dirty dishes were present at the moment. Coerrected on site.
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
Noted food debris build-up on some areas of floor under cooking equipment and dirt build-up on floor under ice machine. Clean floor more frequently in these areas to prevent build-up.
- General Comments that relate to this Inspection
Noted bar hand sink stocked and functional.Glass washer operating at 120 F and 100 ppm chlorine concentration.Bar refrigerator at 38 F.
- General Comments that relate to this Inspection
Temperatures taken on steam table: chicken 178 F; ground beef 174 F; rice 130 F to 145 F; ensure to re-heat all foods to 165 F and then hold at 140 F or more.Chile relleno 32 F; bags of rice 49 F in reach-in refrigerator.Walk-in cooler at 38 F. Pans of foods that were cooked and cooled 4 hours before checked at 40 F. Proper cooling practices are in place.Noted hand sinks in all areas and restrooms stocked and functional.Dish washer operating at 157 F on wash and 191 F on final rinse.Facility currently has risk category 3. Risk catgeory changed to 4 due to cooking; cooling and re-heating taking place. Facility has CFPM coverage all hours of food operation and is therefore in complicane with CFPM requirements for risk category 4.
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4/5/2013 | Routine Inspection 1st | 97 |
- General Comments that relate to this Inspection
No violations observed at the time of inspection.OBSERVATIONS:- Dish machine tested 50ppm chlorine residual. Test strips available.- All areas clean and well organized. - Reach-in holding 40F ambient.
- General Comments that relate to this Inspection
No violations noted at the time of inspection.OBSERVATIONS:- Ensure that thermometers are conspicuously located (e.g. salad make reach-in cooler) and check at least once per shift to verify the refrigeration unit is operating and holding the required temperature. (Coolers must hold product at 40F or less and freezers at 0F or less).- The CFPM certificate and ID card were available for review however a copy or the original must be posted within the facility.- Observed proper food storage with raw stored below RTE foods.- Foods were clearly labeled and covered.- Areas were clean and well organized.- Product temperatures and ambient refrigeration temperatures observed were at or near regulation (beans 165F; 170F; chili verdi 167F; chicken 161F; 160F; shred beef 154F; 168F; ground beef 152F; rice 176F; refried beans 187F; cheese 47F; guacamole 43F; tomato salsa 42F; chopped tomato 38F; raw beef 42F; chicken 42F; reach-in 34F; walk-in 42F; reach-in freezer -2F).- Observed proper sanitizer levels in dish machine (190F rinse temperature observed) and wipe down water (200ppm quat ammonia observed with test strips available.)
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5/3/2012 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
All facility deficiencies observed on the previous change in ownership inspection (dated 2/2/12) have been corrected.OK TO ISSUE PERMIT TO OPERATE
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3/2/2012 | Opening Reinspection 1st | 100 |
- General Comments that relate to this Inspection
Change In Ownership.No facility deficiencies observed.OK TO ISSUE PERMIT TO OPERATE.
- General Comments that relate to this Inspection
Change In Ownership.The following facility deficiencies were observed at the time of inspection and must be corrected within the time frame specified:- Repair the holes in the wall behind the restroom stall doors (women's and men's restrooms).- Remove the black moldy silicone from the splash guard on the left hand side of the front cook line hand washing sink. Clean/bleach the area; let dry and replace with mold resistant food grade silicone. Build the silicone up enough to prevent pooling of water at the joint.- Replace the damaged gasket(s) at the faucet to the non-operational dish washing sink by the dish machine. Although not currently in use; this equipment must be operational if the need arises. Currently the left hand faucet is shut down due to the leaky gasket(s).- The base cove is pulling away from the wall under the dish machine. Clean and dry the area thoroughly and re-attach.- The unused combination ice bin and blender station is improperly plumbed directly to the sanitary sewer system. Either install the correct drainage (indirect to a floor sink) or remove the equipment from the facility so that it may not be used.- Repair the damaged linoleum floor at the front entrance to the side service bar. Either replace or remove damaged sections. Exposed areas of concrete must be painted or sealed and a transition strip must be installed if there is any change in floor material or grade.OK TO ISSUE PERMIT TO OPERATE W/ CONDITIONS LISTED.
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2/2/2012 | Opening Inspection | 100 |
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