Rice box kitchen reno nv8/29/2023 ![]() ![]() This Italian deli and cafe is serving up meatball subs, chicken parm sandwiches, lasagna, pastries, and more. The spices, sauces, and snacks will have your mouth watering for more. They combine the best of all worlds by offering delicious Mexican cuisine, groceries, and meat. The next time you head into Reno or Sparks to grab a bite to eat, check out these new restaurants! Beline Carniceria & DeliĮveryone is raving about the tortas and birria that Beline Carniceria & Deli is serving up. From record-breaking real estate statistics to a new brewery opening to the public, there’s been a lot of exciting news to chat about in the last couple of months. Designate specific areas to keep employee food, and ensure those areas are labeled.The spring and summer months brought a lot of changes. All employee food must be kept separate from customer food to prevent contamination. Proper eating, tasting, drinking or tobacco use: Observed employee food stored throughout facility and intermingled with customer food. Facility should test concentration daily to ensure any problems are found immediately. ![]() Facility must manually mix sanitizer solution until automatic dispenser is repaired and functioning. All food contact surfaces must be sanitized with 200-400ppm quat to ensure adequate sanitization. Warewashing equipment installed, maintained, and used proper sanitization: Observed facility using automatic quatenary ammonia (quat) dispenser for sanitizer with no sanitizer dispensing. Ensure this certificate is available for WHD review. Facility is risk category 2 and must have a CFPM employed full time within the facility. The person-in-charge must obtain a CFPM (Certified Food Protection Manager) certificate within the next 30 days (by ). Demonstration of Knowledge/Active Managerial Control: No CFPM employed within facility. Ensure that all units are plugged in and functioning prior to using for holding any food. Hot holding unit was unplugged during inspection. All hot held product must be held at 135F or higher internal temperature to prevent the growth of pathogenic bacteria. Proper hot holding temperatures: Observed pork in hot holding unit at 125F internal temperature after being place in unit 1 hour prior- product rapidly reheated to 165F and placed back into hot holding. Violation cannot be marked in compliance until CFPM is achieved. Certification must be achieved by - ensure certificate is available in facility for WCHD review. Demonstration of Knowledge/Active Managerial Control: Person in charge is enrolled in CFPM class and actively working towards certification. Please have issue resolved to prevent possible contamination of food product. Plumbing installed proper backflow devices: Small leak coming from sanitizing sink under the 3 comp sink. Please ensure utensils are either stored at 135F or above if in water or washed every 4 hours if stored dry to prevent bacterial growth. ![]() PIC chose to take utensils out of water and just keep them dry as well as wash them every 4 hours. WCHD instructed that if facility is going to store utensils in warm water it must be 135F or above. In-use utensils: properly stored: Observed in use utensils stored in warm water at 90F. This is to prevent possible bacterial growth on TCS foods. Do not store any TCS foods in walk in fridge until unit is fixed and holding temperature, even when door is opened. Unit is dropping 10 degrees every time the door is opened. Proper cooling methods used adequate equipment for temperature control: Walk in refrigerator is not adequately holding temperature at 41F or below. Please ensure TCS foods are being cold held at 41F or below to prevent bacterial growth. WCHD had PIC move eggs to reach in to keep below 41F. Facility is also cold holding boiled eggs cooked an hour prior then were cooled on ice sitting at 49F. WCHD had PIC throw away cooked pork as a result of low temperatures. PIC was instructed to put raw meat back in freezer and moved cooked tofu bought that day to reach in refrigerator. Raw meat that was pulled out of freezer at 10:30am was found at 45F. Unit would drop about 10 degrees every time door was opened. Proper cold holding temperatures: Observed walk in refrigerator not holding temperature below 41F. ![]()
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