- General Comments that relate to this Inspection
The items noted on the previous routine inspection conducted on 1/16/2015 have been corrected.
- General Comments that relate to this Inspection
The items noted on the previous routin einspection conducted on 1/16/2015 have been corrected.Refrigerated prep unit has been repaired. Thermometer at 36 F. Pico de gallo containing diced tomatoe at 35 F.
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2/6/2015 | Routine Reinspection 1st | 100 |
- [4] Facilities to maintain product temperature
Self service condiment refrigerator at 50 F; Pico de gallo containing diced tomatoes checked at 50 F. This is the only TCS food in this refrigerator and is kept in small amounts on top and inside of unit. Owner has already called for repairs and refrigerator will be repaired soon.
- [2] Toilet rooms: self closing doors; fixtures maintained; clean; hand soap/drying devices provided; proper waste receptacle
Noted paper towel dispenser for back room's hand sink empty. Paper towels for front area and restrooms' hand sinks are being kept out of dispensers due to wrong size paper towels. Paper towels of correct size have been received and will be stocking all paper towel dispensers today.Noted soap dispenser for coffee counter's hand sink empty. Stock dispenser with soap.Ensure to keep all hand sinks always stocked with soap and paper towels.
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
Noted floor dirty under soda and slurpee counters; under roller grills and other adjacent counters at service area.Noted slime and and standing liquid in bottom of floor sink for soda dispenser.Do more frequent cleaning of floor in these areas and floor sink to keep them clean.
- General Comments that relate to this Inspection
Walk-in cooler at 38 F.Walk-in freezer at below 0 F.Ambient temperature of open deli merchandiser at 39 F.Noted current dates on food products checked.
- General Comments that relate to this Inspection
Buffalo chicken 171 F; cream cheese taquito 177 F; breakfast taquito 181 F; large hot dog 180 F on roller grills.Buffalo chicken 37 F; steak taquito 35 F; hot dog 38 F in refrigerator.Quat sanitizer checked at 400 ppm concentraion in sanitizer from automatred dispenser at 3-compartment sink. Quat test strips for sanitizer concentration monitoring are available.
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1/16/2015 | Routine Inspection 1st | 93 |
- General Comments that relate to this Inspection
Walk-in cooler at 36 F. Walk-in freezer at -4 F.open refrigerated merchandiser at 35 F.Noted hand sinks in prep areas and restrooms stocked and functional.Light amounts of dust and debris build-up noted under back area counter and soda and slurpee counters. Per manager; floor under these counters will be cleaned today.
- General Comments that relate to this Inspection
Temepratures taken on roller grills: large hot dog 137 F; small hot dog 143 F; cream cheese taquito 169 F; Buffalo chicken roller 167 F. Products on grill are discarded if not sold within 3 hours. Buffalo chicken roller at 35 F in undercounter refrigerator.Quats test strips available at 3 compartment sink. 3-compartment sink not set up at this time.Noted hand sinks in prep areas nad restrooms stocked and functional.Proper hand washing practices of employees observed.
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1/14/2014 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
The items noted on the routine inspection conducted on 1/28/2013 have been corrected.Thermometer provided in walk-in cooler reading 35 F.
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2/12/2013 | Routine Reinspection 1st | 100 |
- [1] Thermometers provided and conspicuous
No thermometer found in walk-in cooler. Provide thermometer for walk-in cooler. Observed thermostats on walk-in cooler coils set at 35 F.
- [1] Lighting provided as required; fixtures shielded
Noted light tubes in donut cases not shielded. Provide shields for light tubes.
- General Comments that relate to this Inspection
Refrigeration units observed at 40 F or below.Dates on products checked were current.Noted all hand sinks stocked and functional.
- General Comments that relate to this Inspection
Temperatures taken in roller grills: chicken sausage 165 F; taquito 171 F; big hot dog 155 F; corn dog 148 F.Observed sanitizer bottle for sanitizer dispenser in 3-compartment sink almost empty. Ensure to refill sanitizer to keep sink supplied with sanitizer.Hot dog checked at 38 F in refrigeration unit.
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1/28/2013 | Routine Inspection 1st | 98 |
- General Comments that relate to this Inspection
No violations observed at the time of inspection.
- General Comments that relate to this Inspection
No violations observed at the time of inspection.OBSERVATIONS AND RECOMMENDATIONS:- Ensure that when hot holding product; the internal temperature is kept at 140F or higher. Keep in mind that the infrared laser thermometer is only measuring the surface temperature of the product. Operator is holding product for a maximum of 3 hours and has documentation for 2 hour hot hold time on product. Observed some product out of temperature (hot dogs ~ 125-130F) however correct procedures are being followed for using time as a barrier to microbial growth. Other product on second set of rollers was at adequate hot holding temperature (taquitos - 155F internal).- All other product temperatures observed were at or near regulation (reach-in coolers ambient 40F; 42F; reach-in freezers ambient -7F; -8F; reach-in open front deli cooler 39F; walk-in cooler 40F; walk-in freezer 0F)- All hand washing stations were stocked and operational- All chemicals were properly stored and labeled- No out of date food product observed
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2/13/2012 | Routine Inspection 1st | 100 |
- [3] CFPM or person in charge present; certificates posted as required
No CFPM available at the time of inspection. Obtain and post the certificate or a copy within the facility.
- [5] Necessary toxic items properly stored; labeled; used
- Always store chemicals below and away from foods. (e.g. raid; sunscreen; etc. over pre-packaged bottled water) CORRECTED.
- General Comments that relate to this Inspection
OBSERVATIONS & RECOMMENDATIONS:- Walk-in ambient = 40F and -10F.
- General Comments that relate to this Inspection
OBSERVATIONS & RECOMMENDATIONS:- All food product temperatures observed were at or near regulation (hot dogs 143F; taquitos 143F & 144F; reach-ins 34F; 42F; reach-in freezer in back room -9F).- All hand washing stations were stocked and operational.- Overall the facility was very clean and well organized.
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5/5/2011 | Routine Inspection 1st | 92 |
- [2] Toilet rooms: self closing doors; fixtures maintained; clean; hand soap/drying devices provided; proper waste receptacle
No paper towels at the back room hand sink. All hand washing stations must be stocked with soap and paper towels at all times during operation. (Corrected on-site).
- General Comments that relate to this Inspection
NOTES:No violations observed at the time of inspection.
- General Comments that relate to this Inspection
NOTES:- All product temperatures were within regulation. (Hot dogs = 140-157; taquitos 155F on rollers). Hot hold at 140F. Hot dogs no longer require cooking to 165F. You may heat all commercially precooked and prepackaged food to 140F and then hot hold at 140F or higher.
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6/9/2010 | Routine Inspection 1st | 98 |
- General Comments that relate to this Inspection
No violations observed at the time of inspection.
- General Comments that relate to this Inspection
NOTES:1) Ensure that hot dogs are initially cooked to 165F prior to hot holding at 140F. This is a Washoe County requirement for hot dogs.2) Post the Certified Food Protection Manager within the facility pursuant to Washoe County District Health regulation.3) Wipe down counters and food contact surfaces with sanitizer water after cleaning thoroughly with a soap and water solution to help prevent the spread of disease.All product holding temperatures were within regulation at the time of inspection.
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11/6/2009 | Routine Inspection 1st | 100 |
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