- [3] CFPM or person in charge present; certificates posted as required
Since the routine inspection the operator contacted health inspector stating that they had two staff members with Certified Food Protection Manager (CFPM)- Jose and Leslie. However; during Routine inspection only Jose's certificate was posted and during Routine and Re-inspection neither Jose or Leslie was present. As a risk level 3 facility this a CFPM must be on site during all hours of operation. Facility must ensure enough additional staff members become certified within 30 days of Routine inspection (10/29/15) in order to ensure one CFPM is scheduled to be on site at all times. If this requirement is satisfied prior to 10/29/15 please contact health inspector with certificate information and ensure all certificates are posted.
- General Comments that relate to this Inspection
The following violations have been corrected/addressed: - Make up unit is holding @ 40F. This unit may be utilized again for storage of potentially hazardous foods. Operator must monitor this unit to ensure it mantains food @ 41F or below at all times. - Raw product stored correctly in walk in fridge. - All items in walk in properly covered and date marked. - Microwave and Toaster Oven much cleaner. Other items of note that have been addressed: - Floors under grill and line are much cleaner. - Flan and apple pies have been moved out of coke fridge.
|
10/1/2015 | Routine Reinspection 1st | 97 |
- [5] Potentially hazardous food meets temperature requirements during storage; preparation; display; service; transportation
Potentially hazardous food found out of temperature in make up unit. All food voluntarily discarded. See Item 2205-00040 for further details.
- [4] Facilities to maintain product temperature
Observed small make up cold holding unit not maintaining proper temperature. Thermometer read 63 F and sliced bell peppers and onions were 60F. Ambient temp surround whole eggs were 53F. Repair unit to maintain 41 degrees F or below to prevent bacteria growth. This unit may not be utilized to store potentially hazardous food until reinspected by WCHD. Unit will be reinspectedin 48 Hours unless operator calls health inspector to request and earlier reinspection.
- [2] Food protected during storage; preparation; display; service; transportation
Observed raw product stored incorrectly inside walk in. Boxes of raw beef stored on top of whole bell peppers and whole eggs stored on top shelf with numerous ready to eat itmes below it. Store all raw foods below cooked and ready to eat foods to prevent potential cross contamination.Observed salt container uncovered on shelf near prep table. Except during cooling; all food products must be covered to prevent potential contamination. This item corrected on site. Observed bag of frozen peaches lying on top of raw beef in drawers under line. Store raw and ready to eat items separately to prevent cross contamination. This item corrected on site. Observed numerous items not covered in walkin fridge. Except during cooling or immediate service; all cooked food products must be covered to prevent potential contamination. Observed numerous cooked products in walk in fridge and make up units not labeled with prep dates. Unless being utilized within 24 Hours; all prepared products must be labeled with prep date to ensure proper rotation and product is not kept for longer than 7 days.
- [3] CFPM or person in charge present; certificates posted as required
This facility requires a CFPM to be on site during all hours of operation and no CFPM was present during entire inspection. Kitchen manager believes owner is only person with active CFPM certificate and he is not a full time (30 hours/week) employee. Facility must ensure enough additional staff members become certified within 30 days in order to ensure one CFPM is scheduled to be on site at all times.
- [1] Non-food contact surfaces of equipment and utensils clean
Observed non food contact surfaces of toaster oven and microwave dirty. All non food contact surfaces of equipment must be clean.
- General Comments that relate to this Inspection
Hand sink clean and stocked. Walk in @ 36F. All food @ 39-40F. Walk in fridge @ 10F. Good storage in this unit. Hot holding on line good. All food @ 145F+. Hot holding on grill good. All food @ 185F+. Cold holding on line good. Unit @ 39F. Pico @ 40F. Jalapenos @ 39F. Beef @ 41F. Three comp sink not set up but sanitizer ran and levels checked @ 200 ppm Quat. Test strips on site. Ice machine clean. Good scoop storage. *Clean under and behind machine. Discussed no bare hand contact. No issues noted. Cook handles all ready to eat food and gloves in addition to hand washing is policy. *Coke fridge is not meant to store potentially hazardous foods. Facility needs to move flan and apple pies to a commercial unit. * Floors under grill and line need a deep cleaning. Staff states floors are deep cleaned once per week but there is significant build up under equipment. Ensure the deep cleanings are occuring to prevent attraction of vermin. * Reattach loose metal flashing to wall next to grill. Additional CFPM's: None Facility has not had employee(s) take and fail one of the recognized CFPM exams in the past year.
|
9/29/2015 | Routine Inspection 1st | 85 |
- [2] Accurate thermometers; chemical test kits provided; gauge cock (1/4" IPS Valve)
290) HAD A SMALL DRIP ON HANDSINK AND HAD HOT WATER TURNED OFF; MAINTENANCE CAME AND FIXED MUST HAVE HOT WATER ON AT ALL TIMES. CORRECTED ON SITE
- [1] Installed; maintained
290) HAD A SMALL DRIP ON HANDSINK AND HAD HOT WATER TURNED OFF; MAINTENANCE CAME AND FIXED MUST HAVE HOT WATER ON AT ALL TIMES. CORRECTED ON SITE
- General Comments that relate to this Inspection
NOTES:RESTAURANT CLEANHOT HOLDING CHICKEN; BEEF; BEANS; RICE ALL AT 152-164 DEGREE F3 COMP SINK MUST WASH RINSE SANITIZETHERMOMETERSWALKIN BEANS 40-42; RICE 41; CHICKEN 39; BEEF AT 78 (JUST PUT IN HALF HOUR AGO NO LOG.) ALL PRODUCT PROPERLY STORED DRY STORAGE OKSCOOPS OKLEAVING COOLING LOGS; WENT OVER WITH MANAGER MY CONCERNS ABOUT COOLING; STAFF THAT WAS PRESENT DID NOT KNOW ALOT ABOUT COOLING. MUST HAVE CFPM PRESENT AT ALL TIMES WHILE COOLING.
|
11/21/2014 | Routine Inspection 1st | 97 |
- [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.
- General Comments that relate to this Inspection
NOTES:HOT HOLDING CHICKEN 162; BEEF 159; PORK 160; BEANS 172 ALL DEGREE F.PREP REFER AT 39 DEGREE F ALL PRODUCT PROPERLY STORED.MAIN REFER AT 37 DEGREE F ALL PRODUCT PROPERLY STORED CHICKEN 41; PORK 40 DEGREE f.THREE COMP SINK QUATNEED TO GET TEST STRIPS ''THREMOMETERSKITCHEN OKDOING SOME COOLING RECOMMEND COOLING LOGS.TRASH OK
|
11/19/2013 | Routine Inspection 1st | 98 |
- [5] Potentially hazardous food meets temperature requirements during storage; preparation; display; service; transportation
FOUND REFRIED BEANS IN WALK-IN AT 58F. BEANS HAD BEEN PLACED IN WALK-IN YESTERDAY. ALL POTENTIALLY HAZARDOUS FOOD DURING STORAGE MUST BE AT 40F OR BELOW OR 140F OR ABOVE. BEANS VOLUNTARILY DISCARDED. DISCUSSED PROPER COOLING PROCESS.
- [2] Food protected during storage; preparation; display; service; transportation
FOUND PAN OF RAW CHICKEN STORED OVER READY TO EAT FOODS IN WALK-IN; MUST STORE ALL RAW POTENTIALLY HAZARDOUS FOODS BELOW READY TO EAT FOODS TO REDUCE TO RISK OF CROSS CONTAMINATION. CORRECTED ON SITE.
- General Comments that relate to this Inspection
NOTES:HANDSINK AVAILABLE AND STOCKED. REPAIR PAPER TOWEL DISPENSER.HOT HOLDING TEMPS GOOD - BEANS 165F; RICE 156F; COOKED CHICKEN 154F.COLD HOLDING TEMPS GOOD - DICED HAM 42F; PATTIES 41F.3-COMP SINK GOOD.NO EVIDENCE OF PEST PROBLEMS.DISC. EMPLOYEE ILLNESS - NO PROBLEMS.DISCUSSED COOLING METHODS. ALL POTENTIALLY HAZARDOUS FOODS BEING COOLED DOWN (RICE; BEANS) MUST BE COOLED FROM 140F TO 70F WITHIN 2 HOURS AND THEN 70F TO 40F WITHIN 4 HOURS; OR 140F TO 40F IN 4 HOURS. DISCUSSED USING ICE WANDS AND ICE WATER BATHS; STIRRING PRODUCT TO HELP ELIMINATE HEAT. DO NOT STACK PANS IN WALK-IN DURING COOLING PROCESS. DO NOT COVER PRODUCT UNTIL IT IS 40F OR BELOW.
|
10/22/2012 | Routine Inspection 1st | 93 |
- General Comments that relate to this Inspection
NOTES:OK TO ISSUE PERMIT TO OPERATE.PRIOR TO OPENING TO THE PUBLIC THE FOLLOWING MUST BE DONE:PROVIDE SOAP AT HANDSINK.RE-ATTACH AND SEAL THRESHOLD AT OPENING TO WALIK-IN.CLEAN AND SANITIZE ALL FOOD CONTACT SURFACES.ALL REFRIGERATION UNITS WORKING PROPERLY.RISK LEVEL 3. MOST ALL FOOD IS MADE TO ORDER.3 COMP SINK GOOD.
|
7/25/2012 | Opening Inspection | 100 |
Restaurant representatives - add corrected or new information about Tacos Tijuana, 345 N Arlington Ave, Reno, NV »