- [1] Storage; handling of clean equipment / utensils
Observed staff personal ittems next handsink Ensure all personal items are stored in designated area. Corrected.
- [4] Number; convenient; accessible; designed; installed
Handsink behind counter was out of soap. Must ensure handsink is properly stocked with soap and papertowels at all times. Corrected
- General Comments that relate to this Inspection
THERE WERE NO VIOLATIONS NOTED DURING INSPECTION.ALL REFRIG UNITS WERE HOLDING B/N 31-36FALL FOOD WITHIN EXPIRATION DATEALL FOOD STORED PROPERLY OFF GROUNDFREEZER- GOOD
- General Comments that relate to this Inspection
Other items noted during inspection:All refigeration units were properly functioniing. Temps ranged from 31-36FAll food items were properly stored off ground. Staff was stocking items that were delivered today.All food items were within expiration dates.Facility uses Quat for sanitizing- test strips availableBathroom- properly stocked.Temps taken of hot hold items- sausage links and taquitos - b/n 130 and 140F All items are pulled every 2 hours if not sold.
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5/27/2015 | Routine Inspection 1st | 95 |
- General Comments that relate to this Inspection
No Violations Noted*Notes:Food properly stored off ground.Refrigeration units- good. Holding 39F and below.Observed employees discard eggs set to expire.Bathroom- ok
- General Comments that relate to this Inspection
-Hot hold temps good @ 140F and above.-Observed staff properly washing hands; gloving up; using clean thermometer to check temps. -Taquitos - 140F &- Hot Dogs- 140 F-All hot hold product is discarded in between 1.5 and 2 hours for quality purposes.- Refrigeration units holding ~ 35F- Condiments - ok- Hand sink properly stocked and easily accessible.
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4/16/2014 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
NOTES:NO VIOLATIONS NOTED AT TIME OF INSPECTION.ALL FOOD PROPERLY STORED.USE BY DATES CURRENT.PROPER FOOD ROTATION.SHELVES CLEAN AND IN GOOD ORDER.
- General Comments that relate to this Inspection
NOTES:NO VIOLATIONS NOTED AT TIME OF INSPECTION.HANDSINK AVAILABLE AND PROPERLY STOCKED.GOOD HOT HOLDING TEMPS - HIT DOG BIG BITE 143F; TAQUITOS 147F.GOOD COLD HOLDING TEMPS - HOT DOGS 35F; TAQUITOS 32F.REFER CASE WITH SANDWICHES AT 36.5F.USE BY DATES CURRENT.FOOD PROPERLY STORED.OBSERVED GOOD EMPLOYEE HANDWASHING WHILE ON SITE.
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2/27/2013 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
Notes:Walk in cooler @ 40 f. All food and dairy products have current dates.Walk in freezer 0 f. All food products frozen.All food products stored properly on shelves. Aisles and shelving clean.Soda area/ Coffee area clean and well maintained.Can food products have current dates and good condition.
- General Comments that relate to this Inspection
Notes:Reach in cooler @ 40 f. All food product packaged properly. Taquitoes 38 f. Condiment area - salsa 38 f; All serving utensils clean and stored properly.Hot holding: Hot dogs 148 f; Taquitoes 150 f.Handsink stocked properly and accessible.3 compartment sink operational - no leaks in plumbing. Snackbar area clean.
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5/30/2012 | Routine Inspection 1st | 100 |
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
Observed dirty cardboard on shelves in walk-in cooler. Either discontinue using cardboard or change out more often as cardboard is not a cleanable surface.
- General Comments that relate to this Inspection
Notes:Restroom properly stockedWalk-in cooler at 35 fDisplay coolers at 30 f; 38 fFood storage goodFacility clean and well kept
- General Comments that relate to this Inspection
No violations noted.Notes:Handsink and restroom properly stocked. Ensure employees are washing hands prior to handling food; between any changes in activity; and frequently throughout their shift.Ensure foodhandlers ill with gastrointestinal symptoms (vomiting; diarrhea; jaundice) are excluded for at least 48 hours after symptoms stop.Reach in cooler at 38 fHot dogs and taquitos hot holding at 141- 143 f. Ensure employees verify that hot dogs; etc reach 140 f prior to serving.Facility overall clean and well kept.Observed spray bottle labled with water that appeared to contain glass cleaner. Ensure employees label all spray bottles/chemicals properly - corrected.
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3/14/2011 | Routine Inspection 1st | 99 |
- [2] Toilet rooms: self closing doors; fixtures maintained; clean; hand soap/drying devices provided; proper waste receptacle
Bathroom (toilet) in need of cleaning. Clean bathroom on a frequent basis. Also check bathroom on a regular basis to ensure it is clean.Handsink in need of recaulking to wall. Recaulk to ensure a smooth; cleanable surface.
- [2] Toilet rooms: self closing doors; fixtures maintained; clean; hand soap/drying devices provided; proper waste receptacle
No soap at handsink behind counter. No paper towels at front handsink. Provide soap/paper towels at all times. Corrected on site.
- General Comments that relate to this Inspection
Notes:Bathroom stocked with soap; paper towles; hot & cold H20Food storage goodCoolers/freezers at or below required temps-Display coolers 37 f and 38 f-Reach in freezer at -4 fFacility overall clean and well kept
- General Comments that relate to this Inspection
Notes:Restroom stockedFood storage goodReach in refer at 32 fHot dogs 145 f - 150 fTaquitos at 155 f*Do not leave wet cloths laying around. Utilize a sanitizer bucket. Ok to use dry clean cloth to clean up soda/coffee spills.*Quat test strips look like they have been dropped in water. Replace strips to ensure an accurate measurement.
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7/21/2010 | Routine Inspection 1st | 96 |
- General Comments that relate to this Inspection
Notes:All violations are corrected at time of re-inspection. Thank you.Hot holding temps. recorded:hot dogs 163 F- 167 FTaquitoes 145 FHandsinks operational and properly stocked.Operator/person on charge knows correct hot holding temperatures and final cook temperatures of hot dogs to 165 F.Chemicals properly stored.Facility shall acquire new Quat test kit; observed test kit damaged from water exposure.
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12/2/2009 | Routine Reinspection 2nd | 100 |
- General Comments that relate to this Inspection
No violations noted.Notes:Restroom properly stockedFacility clean and well keptWalk-in cooler at 38 fSandwich coolers at 37 f and 38 fFood storage good
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11/17/2009 | Routine Inspection 1st | 100 |
- [4] Facilities to maintain product temperature
040) Hot holding unit not maintaining proper temperature. Repair unit to maintain 140 degreees F or below to prevent bacteria growth.Observed taquitoes hot holding with temperatures between 120 - 124 F. Taquitoes are not kept longer than 3 hours. Facility shall increase hot holding temperature and temp food products for proper hot holding.
- [1] Thermometers provided and conspicuous
080) Thermometer missing in cold holding unit. Ensure all refrigeration and freezer units are stocked with a conspicuously placed thermometer in order to monitor unit temperature.Observed missing thermometer in reach in cold holding unit containing condiments and hotdogs. * Corrected on site.
- [3] CFPM or person in charge present; certificates posted as required
- [4] Number; convenient; accessible; designed; installed
300) All hand washing sinks must remain unobstructed and accessible during operation to ensure proper hand washing.Observed handsink in Snack bar area not working. All handsinks must be properly stocked with soap and single service paper towels.Facility has another handsink in grocery area of convenience store.
- General Comments that relate to this Inspection
Notes:Reviewed with person in charge proper hot holding temp. requirements. Reviewed handwashing procedures and final cook temp. of hotdogs to 165 F and hot holding at 140 F. Facility is hereby given notice for failure to acquire required Food Protection Manager for Snackbar health permit. Facility is lacking active managerial control. The regulations of the Washoe County District Board of Health Governing Food Establishments states that in order for a person to meet the requirements set forth in section 015.119 (Requirements for Food Protection Manager Certification) the person must successfully complete a Food Protection Manager course approved by the Health Authority. In adition; section 015.200 (Criteria for course Content for the Certification of Food Protection Manager) sets the minimum number of contact hours for the course at 16.After speaking with the owner of ther facility: Mr. Setal Judge; you have not acquired the required Food Protection Manager as set forth in our regulations as of August 13; 2008 (date of last annual inspection). You are required to register a Certified Food Protection Manager with the Washoe County District Health within 30 days (by November 21; 2009). Failure to comply may result in immediate suspension of your health permit to operate your Snackbar permit. In addition; the Certified Food Protection Manager must be readily available to answer/address any food related concerns during operating hours of facility. Please contact either Kim Franchi at 328-2682 or my Senior Environmentalist at 328-6172.A re-inspection will be required.
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10/21/2009 | Routine Reinspection 1st | 88 |
- General Comments that relate to this Inspection
Store very clean and organizedTissues present at self service donut areaReach ins 35-38FBratwurst 42FFreezern-4FWalk in 43F (just rec'd very big delivery)All items stored properlyAll dates on perishables checked good
- General Comments that relate to this Inspection
Setal Judge has 30 days to register his certified food manager's certificate with Washoe County District Health Department.Handsinks properly stockedAll chemicals properly stored. Reach in 37FHamburgers in reach in 39FHot dogs on rollers 144F-159F
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8/13/2008 | Routine Inspection 1st | 100 |
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