Los Potrillos Taqueria, 3080 Mill St, Reno, NV - inspection findings and violations

Business Info

Name: LOS POTRILLOS TAQUERIA
Address: 3080 Mill St, Reno, NV
Total inspections: 5
Last inspection: 4/1/2015

Score
100

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Inspection findings	Inspection date	Type	Score
General Comments that relate to this Inspection The items noted on the previous routine inspection conducted on 3/19/2015 have been corrected.Chips and salsa containers are being kept covered with lid on self-service counter.Cutting boards have been acquired and will have installed by tomorrow.Walk-in cooler at 38 F.Product temperatures in walk-in cooler were at 40 F or below; except for one pan full of cooked meat at 90 F in a 1/3rd - 6 inch deep pan. Product had been cooling nearly 3 hours and was changed to a shallow pan and placed on ice/water bath inside walk-in cooler to speed cooling; temperature of meat checked at 55 F half hour later.Manager has cooling logs but not yet being used properly; monitor and record time- temperatures during cooling to verify proper cooling.Walk-in cooler door remains partially open when going inside cooler. Provide door with closure accesories to keep door closed when working inside to keep warm air from rising temperature of cooler.	4/1/2015	Routine Reinspection 1st	100
[5] Potentially hazardous food meets temperature requirements during storage; preparation; display; service; transportation One pan of cooked pork at 72 F; and one pan of cooked beef at 95 F being kept on table at ambient temperature; pans were placed there about one hour before. Pork and beef were reheated to 165 F and placed in pans in steam table to hold at 140 F or above.One 4 gallon pot with about one gallon left of beans checked at 45 F in walk-in cooler cooling from yesterday; beans and other cooked foods being improperly cooled. Must employ proper cooling practices by cooling foods in pots in ice in sink or in pans on ice/water bath for not more than 2 hours and continue cooling in walk-in cooler all foods in 2 inch layers and uncovered to meet required cooling timeframes. All foods must be cooled from 140 F to 40 F within 6 hours and from 140 F to 70 F within the first 2 hours of cooling. [2] Food protected during storage; preparation; display; service; transportation Noted pan of chips and pans of salsas on self-service counter uncovered. Must install a sneeze guard in front of these pans; keep pans covered until sneeze guard is installed.Rice being kept in grocery plastic bag in steam table; Do not use this type of bag; use food grade plastic bags only. [2] Food (ice) contact surfaces: designed; constructed; maintained; installed; located The cutting board of prep unit is excessively scored and stained on both sides; replace or resurface this cutting board. Cutting board of steam table is excessively scored on top side. Turn board over or replace or resurface top. [2] Toilet rooms: self closing doors; fixtures maintained; clean; hand soap/drying devices provided; proper waste receptacle Noted paper towels empty and soap dispenser empty for kitchen hand sink. Hand sink stocked with soap and paper towels at this time. Must keep hand sinks stocked at all times. General Comments that relate to this Inspection Rice 157 F ; beans 145 F; pork 148 F in steam table.Guacamole 39 F; sliced ham 39 F; sliced cheese 39 F on top of refrigerated prep table.Walk-in cooler at 39 F. Pot of cooked beef tripe 39 F; cheese 39 F in walk-in cooler.Quat sanitizer checked just below 150 ppm concentration in sanitizer in 3-compartment sink. Call company to have dispenser adjusted between 150 and 400 ppm which is the required concentration range per manufacture's specifications.	3/19/2015	Routine Inspection 1st	91
General Comments that relate to this Inspection NO VIOLATIONS NOTED DURING INSPECTIONNOTES:- Thermometers observed in all refrig. units- Temps taken of makeup table: Top: Ham; Turkey; & Cheese- all 41F; Reachin- Holding @ 42F- Carne Asada -42F; Cooling chicken 91F (small amount). - Steam Table: Beans- 164-172F- Facility is contracted Eco-Lab for chemicals (All chemicals properly labeled & stored) Observed sanitizer (Quat) at ~ 200ppm. Test strips available.- Ice machine- good- Freezer Ã¢â‚¬â€œ properly functioning- Dry storage: Food stored properly off ground- Bathroom: clean; properly stocked with soap/papertowels- All handsinks properly stocked & accessibleGood Job!	11/26/2014	Routine Inspection 1st	100
General Comments that relate to this Inspection Change in Ownership Re-Inspection:All items noted on the previous inspection (dated 8-18-14) have been corrected except for those re-listed below:1) Install a NSF thermometer with an appropriate scale in the white chest freezer.2) Must obtain a certified food protection manager within 60 days (by 10-18-14)Be advised a routine operational inspection will be performed on or after 12/1/14.OK TO ISSUE PERMIT TO OPERATE	8/29/2014	Opening Reinspection 1st	100
General Comments that relate to this Inspection CHANGE IN OWNERSHIP INSPECTION - INSPECTION SCORE IS NOT APPLICABLE.OK TO OPERATE W/ CONDITIONS LISTEDThe following facility deficiencies must be corrected within 2 weeks (by 8-29-14):- The light shields over the make table; hot holding table and dish/prep room are not adequately shielded. Light shield end caps must be installed to prevent the entire fixture from falling if broken.- Replace the light bulb that is out on the west side of the hood- In order to use a hose with the mop sink; the hose must be immediately disconnected and stored out of the sink when not in use. Alternatively a vacuum breaker may be installed.- Encapsulate the hanging insulation from the ceiling flue pipe in the dry storage room.- Install a NSF listed thermometer in the white chest freezer.- Reattache the flasing pulling away from the wall/walk-in cooler. Located behind the employee lockers at the walk-in cooler/wall junction near the floor.- Install rubber base coving at the wall base where missing (behind the employee lockers near the walk-in cooler).- Label all chemical spray bottles.- The walk-in floor is rusted in several areas; either cover with an approved material (stainless steel; diamond plate; etc); or paint with a paint suitable for galvanized metal. All food must be removed when painting and the surface allowed to cure prior to restocking.- A Certified Food Protection Manager must be obtained within 60 days (by 10-18-14).	8/18/2014	Opening Inspection	100

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