- General Comments that relate to this Inspection
Violations noted on previous inspection have been corrected.-Received call on 1/15/16 from operator stating that the coil was out and would take approx 1 week to receive parts. They would use the walk in to hold hot dogs/taquitos in the interim.-Reinspection on 1/26/16 - reach in noted at 39F on thermometer; hot dogs and taquitos at 41F. **Please note this the maximum temperature that is allowed. Do monitor unit to ensure items are kept at 41F or below.-Procedure for changing tongs will be to change them out with the hot dogs which are kept for 4 hours.
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1/26/2016 | Routine Reinspection 1st | 100 |
- [5] Potentially hazardous food meets temperature requirements during storage; preparation; display; service; transportation
Reach in refrigerator with hot dogs and taquitos had the following temperatures: pico 51F; hot dogs 50; taquitos 49-56F. Temperature logs were not completed today - no way to verify length of time items were out of temperature. Items voluntarily discarded.Repair or replace unit to maintain food at 41F or below.Do not use unit until repaired and holding at 41F.A reinspection is required within 48 hours.
- [1] In-use food; ice dispensing utensils properly stored
Per operator; tongs are usually stored in sanitizer. They were not in sanitizer at time of inspection but out at room temperature. Ensure tongs are washed; rinsed; sanitized and allowed to air dry at least every 4 hours to prevent bacterial growth;
- General Comments that relate to this Inspection
No violations noted at time of inspection.Notes:-cold holding checked ok - walk in 41F and below; display reach in 39-42F; ice cream freezer -8F-ice labeled properly-food properly stored-chemicals labeled and properly stored-dates checked ok; discussed first in; first out procedures with no issues noted-thermometers available-restrooms clean and stocked-regular pest control by Clark; no issues noted at time of inspection-dumpster ok-general cleanliness good-discussed employee health - ensure anyone with gastrointestinal symptoms (vomiting / diarrhea) is excluded for 48 hours after symptoms stop.
- General Comments that relate to this Inspection
Notes:-handsink stocked; observed employee handwashing. No bare hand contact policy in place. -walk in and freezers checked ok-hot holding ok - all 135F and above-thermometers available-dates marking system in place; checked ok; FIFO procedures ok-food stored ok-chemicals labeled and properly stored-3 compartment sink and test strips available-restrooms stocked and clean-regular pest control by Clark; no issues noted at time of inspection-dumpster ok-general cleanliness good-discussed employee health - ensure anyone with gastrointestinal symptoms (vomiting / diarrhea) is excluded for 48 hours after symptoms stop.
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1/14/2016 | Routine Inspection 1st | 94 |
- [2] Food protected during storage; preparation; display; service; transportation
Observed hot dogs on hot holding rollers with recorded temperatures between 130- 133 F. Hot dogs must hot hold at 140 F or higher. Facility keeps logs for all hot holding food and food is not stored in the temperature danger zone longer than 4 hours. The temperature danger zone is the temperature between 40 - 140 F. Snackbar cooks commercially processed and precooked foods to 180 F prior to serving. Do monitor hot holding temperatures of food on rollers and maintain proper hot holding temperature of 140 F or higher. ** Owner adjusted thermostat at time of inspection. Hot dogs will be discarded within 4 hours.
- [5] Hands washed and cleaned; good hygienic practices
110) All employees must wash hands with soap and water and dry hands with disposable paper towels before handling food. Observed employee handle a point of sales transaction and not wash hands prior to putting clean gloves on. Hands must be properly washed prior to puttng on clean gloves. ** Employee was asked to wash hands at handsink by health inspector; corrected on site.
- [1] Premises free of litter; unnecessary articles; equipment/personal articles properly stored; authorized personnel
410) Store all personal items away from food; food preparation areas; and food contact surfaces; including dishware.Observed personal jackets; backpacks; open containers of employee drinks; sunglasses; and partially used cigarette stored on counter in snackbar area. Reviewed with owner to have employees store personal items away from operations of business. Do consider providing an area for employees to hang personal belongings such as coats or lockers.
- General Comments that relate to this Inspection
Cold holding units checked OK and within regulations. Ice cream bunkers temped below 0 F; and walk in unit at 38 F.Food properly stored. No chemicals stored next to food.Bathroom observed clean and stocked.Date coding being used throughout operations.Dairy dates current.Do clean fanguards in walk in unit of all dust debris buildup.
- General Comments that relate to this Inspection
Hot holding temperatures recorded:Chicken roller @ 144 F; taquitoes @ 143- 149 F and chili and cheese at dispensing unit recorded at 145 F. Cold holding temperatures recorded:Pico de gallo @ 38 F; one door reach in and makeup table recorded at 38 F. Handsinks properly stocked.Deli case cold holding at 40 F. Observed good datemarking on sandwiches and all dates observed current. Reviewed with operator and owner to wash; rinse and sanitize in use food serving utensils such as tongs and spoons at least once every four hours.
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1/14/2015 | Routine Inspection 1st | 92 |
- [1] Wiping clothes: clean; use restricted
Moist wiping cloths must be kept in sanitizing solution between uses to prevent bacteria growth. Please store all wet wiping cloths in snackbar area in Quat sanitizer when not in use. Discussed with operator to wipe down high contact surfaces with sanitizer to reduce bacteria growth such as door handles and reach in unit handles.
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
Floors dirty. Clean thoroughly to prevent vermin attraction and maintain sanitary conditions. Observed floor underneath handsink cabinet dirty. Please open cabinet and clean floor under cabinet on a daily basis.
- [1] Lighting provided as required; fixtures shielded
Lights not shielded. Provide light shields or use shatterproof bulbs to prevent potential glass contamination of food. Please replace light shield in walk in refer.
- General Comments that relate to this Inspection
All cold holding units checked OK and within regulation. No chemicals stored next to food.Dairy dates current.Bags of ice properly labeled to name and address of manufacturer for traceback capabilities. Discussed with operator to remove box of bottled wine from corner of store next to condensate drain. Do not allow employees to dump coffee down floor sink. The backsplash of coffee is staining the cardboard boxes of beverages stored next to the floor sink. Remove boxes of food and beverage from this area. Dumpste area observed clean.
- General Comments that relate to this Inspection
Taquitoes temped between 140-166 F. Chili and Cheese sauce recorded at 146 f.Open deli cases recorded between 32.9 F - 36.9 F. Food dates current. First in first out method of rotation used. Proper tongs and scoop stored in condiments at condiment station.Bathroom observed clean. Handsinks properly stocked with liquid soap and sanitary disposable towels.Reviewed temperature and equipment check logs; all checked OK and being completed daily.Do recertify and renew Washoe County Food Protection Manager Certificate before August 2014 when CFPM expires.
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1/14/2014 | Routine Inspection 1st | 97 |
- [1] Premises free of litter; unnecessary articles; equipment/personal articles properly stored; authorized personnel
All employees must have their drinks stored in a covered container. Observed open drink container on counter behind snackbar. Please have all employees hang their personal coats; jackets on the coat hooks in back storage room.
- General Comments that relate to this Inspection
No violations oberved at time of inspection. Thank you.All cold holding checked OK and recorded below 40 F. All dairy dates current.Food properly stored off ground 6 inches.No chemicals stored next to food. Ice bags labeled with name of manufacturer.Observed handwashing.
- General Comments that relate to this Inspection
Makeup table observed cold holding at 36 F. All scoops and serving utensils stored properly at condiment station.Hot holding checked OK temperatures recorded:Hot dogs between 133- 154 F. Discussed with operator to hot hold hotdogs at 140 F or higher. Taquitoes temped at 160 F.All hot food held for no longer than 4 hours and than discarded. Chemicals properly labeled.Handsinks properly stocked with liquid soap and sanitary disposable towels Bathrooms observed clean.
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1/28/2013 | Routine Inspection 1st | 99 |
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
Facility shall repair walk-in refrigeration door; door observed damaged on bottom. Door must maintain a tight seal and be cleanable.
- [1] Non-food contact surfaces of equipment and utensils clean
Facility shall clean handsink basin near three-compartment sink; handsink observed with growth.
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
Facility shall clean floor drain under three-compartment sink; observed growth and debris.
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
Facility shall clean under handsink area; observed build-up of soils/debris.
- [1] Premises free of litter; unnecessary articles; equipment/personal articles properly stored; authorized personnel
Facility shall leave personal articles away from food preparation area and handsink; observed drinks; food; and jacket at handsink area. Leave all personal articles in a disignated area; in addition; handsink area must remain clear for effective handwashing.(correction on-site)
- General Comments that relate to this Inspection
The following was observed at the time of inspection:***Attach sanitary towel dispenser to wall at handsink near three-compartment sink instead of leaving container on a rack***Ice-bags commercially packaged and properly labeled.Date marking codes on PHF/TCS foods ok; food products properly stored.All refrigeration and freezer systems working within regulation; two-door freezer checked at -10 degrees; walk-in refrigeration checked at 41 degrees ambient temperature.
- General Comments that relate to this Inspection
The following was observed at the time of inspection:Handsink observed stocked with sanitary towels and soap; however; hot-water temperature needs to be turned up*****Reach-in refrigeration unit checked at approximately 36 degrees.Hot-holding checked good; taquitos checked at 142 degrees; hot-dogs checked at 146 degrees.Quatinary ammonia sanitizer at three-compartment sink dispensing at approximately 200ppm.
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1/4/2012 | Routine Inspection 1st | 95 |
- [2] Accurate thermometers; chemical test kits provided; gauge cock (1/4" IPS Valve)
Facility shall purchase chemical test kits to monitor quatinary ammonia sanitization at three-compartment sink.
- [2] Toilet rooms: self closing doors; fixtures maintained; clean; hand soap/drying devices provided; proper waste receptacle
Facility shall install a sanitary towel dispenser near handsink in back room. (Three-compartment sink area) Sanitary towels must be kept in a container to prevent them getting soiled******
- [2] Toilet rooms: self closing doors; fixtures maintained; clean; hand soap/drying devices provided; proper waste receptacle
Facility shall install a sanitary towel dispenser for multi-fold towels at snackbar handsink. Sanitary towels must be protected against cross-contamination/ and getting soiled.
- [1] Walls; ceilings: attached equipment constructed; good repair; clean surfaces; dustless cleaning methods
Facility shall clean and sanitize floor drains; some observed dirty****
- General Comments that relate to this Inspection
The following was observed at the time of inspection:Walk-in refrigeration checked at approxmately 36 degrees; date marking codes checked good.Ice-bags commercially packaged and labeled****Restroom stocked with sanitary towels and soap.
- General Comments that relate to this Inspection
The following was observed at the time of inspection:Hot-holding checked good; hot-dogs and taquitos checked between 141-156 degrees. (time/temperature logs maintained and checked ok)Small freezer holding <0 degrees; food storage ok.Sandwich display case checked at 37.1 degrees.Restroom stocked with sanitary towels and soap.Reviewed handwashing policies; and the importance of frequent and effective handwashing.
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1/10/2011 | Routine Inspection 1st | 93 |
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
Clean the accumulation of lids and other debris out from under the ice machine cabinetClean out the floor sink under the 3-compartment sink.
- General Comments that relate to this Inspection
No violations observed at the time of inspection.
- General Comments that relate to this Inspection
NOTES:1) Do not store anything in the hand washing sinks. All hand washing sinks must remain clear and accessible at all times during operation.2) Ensure that all chemicals are stored in a designated area away from food; food equipment and utensils in order to prevent the possibility of contamination.3) Hot dogs must be cooked to an initial temperature of 165F prior to service to the customer. All other pre-packaged food from commercial manufacturers may be brought up to 140F. Tested hot holding temps = (hot dogs 155F; big bite = 141F; jaritos = 160-165F).
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1/20/2010 | Routine Inspection 1st | 99 |
- General Comments that relate to this Inspection
No violations. Freezer for ice cream/ready to eat meals at 0 F.Walkin at 36 F. for dairy. Reach in with sanwiches at 35 F.
- General Comments that relate to this Inspection
No violations. Hot dogs hotholding at 138 - 145 internal temp.Quats sanitizer in 3 compartme nt mixed to 200 ppm. Same sanitizer used for spilled drinks; condime ts in spray bottle with paper towels.Sick leave policy for GI illnness discussed with manger.
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1/16/2009 | Routine Inspection 1st | 100 |
- [2] Toilet rooms: self closing doors; fixtures maintained; clean; hand soap/drying devices provided; proper waste receptacle
Soap dispenser for hand sink in ware washing room not operating. Keep hand sink supplied with soap at all times. Provide bottle of hand soap with pump until dispenser is fixed.
- General Comments that relate to this Inspection
No violations noted at this time.Walk-in cooler at 39 F. deli cases at 38 F.bathroom hand sink properly stocked and functional.
- SECTION XVI: GENERAL COMMENTS
Product temperatures taken in hot holding equipment: traquito 143 F; snmall hot dog 165 F; large hot dog 152 F.Taquito at 143 F and hot dog at 35 F in condiment cooler.Bagged chili and cheese products at 143 F in dispenser.
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3/5/2008 | Routine Inspection 1st | 98 |
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