- General Comments that relate to this Inspection
Notes: No violations observed during the inspection. The facility was clean and organized.-Discussed hand washing policy and employee sick policy. Ensure employees sick with gastrointestinal symptoms ie. vomiting; diarrhea; jaundice; stay out of work at least 48 hours after symptoms have stopped.-Observed good employee hand washing and glove use.-Handsink clean and stocked.-Restrooms clean and stocked.-Hot holding temperatures good. Hamburger 145F; hot dog 143F; chili 161F; nacho cheese 135F (turned up)-Cooked hamburger temperature good; 185F.-Reach in freezers all at -5F or below. All product stored well and frozen.-Reach in cooler at 34F. Tomato 43F (just prepped); chicken 37F.-Make up unit at 40F. Tomato 41F; sauce 41F; pastrami 42F; chicken 36F. Unit was turned down.-Observed good thermometer use by cook to temp hamburgers.-Facility used separate tongs when preparing chicken.-Ice machine clean. Observed good scoop storage.-Sanitizer buckets at 100 ppm Chlorine.-3 compartment sink set up properly. Sanitizer at 100 ppm Chlorine.-Dishwasher at 50 ppm Chlorine.-Observed good utensil storage.-Observed good food storage.-Observed good chemical storage.-Mop area was clean and organized.-Observed good utensil storage.-PCO is Bonanza on a monthly basis. No signs of pests or vermin.In addition to the CFPM listed at the top of the report; the following individuals have Washoe County Certified Food Manager Certificates or Serv Safe Certificates:Mike Baker - Washoe CountyM14118012/08/19MaryLee Kyota - Washoe CountyM14119312/08/19Erika Vasquez - Serv Safe846558910/11/16Norma Guirado - Serv Safe846557010/11/16No employees have failed the Certified Food Manager Exams.
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7/8/2015 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
No violations noted.Notes:Restrooms and handsinks properly stocked. Discussed importance of handwashing. Good handwashing observed.Discussed employee health. Ensure employees ill with gastrointestinal symptoms (vomiting and/or diarrhea) are excluded for at least 48 hours after symptoms stop.Reach in cooler at 38 f-cheese 40 f-chicken breast 39 fPrep cooler at 37 f-bacon 37 f-hot dogs 36 f-cheese 36 fFreezers at -10 f ; -2 f; -6 fHot holding temps good-chili 171 f-hamburgers 147 f-hot dogs 151 fObserved operator taking final cook temperatures on hamburgers - good. Final cook temp on hamburgers was 170 f - 190 f.Per operator; no cooling of product occurs.Sanitizer buckets/three compartment sink at 100 ppm chlorine.Dishwasher at 100 ppm chlorineObserved good food storageFacility very clean and well kept
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10/8/2014 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
No violations noted.Notes:Restrooms and handsinks properly stocked.Discussed importance of proper handwashing.Observed excellant handwashing by all employees - great job.Discussed employee health. Employees ill with gastointestinal symptoms (vomiting and/or diarrhea) must be excluded for at least 48 hours after symptoms stop.Two door freezer at -10 fThree door freezer 6 fReach in cooler 38 f-cheese 38 f-chicken breast 41 fPrep unit at 39 f-hot dogs 40 fHot holding temps good-chili 167 f-cheese sauce 148 f-hot dog 144 f-hamburger 141 fFinal cook temperatures of hamburgers checked at 188 f - 200 fDiscussed cooling procedures for chili and cheese sauce. Facility only cools small quantities and uses an ice bath.Sanitizer buckets at 100 ppm chlorineDishwasher sanitizing at 100 ppm chlorineTest strips availableFacility very clean and well kept
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11/27/2013 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
Dish washer has been serviced. Dish washer checked at 125 F and between 50 and 100 ppm chlorine concentration.
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1/20/2012 | Routine Reinspection 1st | 100 |
- [2] Dishwasher facilities designed; constructed; maintained; installed; located; operated as required
Dishwasher checked at approximately 50 ppm chlorine concentration. Water temperature of dishwasher checked at 110 F. Ensure that water temperature is maintained at 120 F minimum at all times. Have dishwasher serviced to ensure it operates consistently at the required temperature and chlorine concentration.
- General Comments that relate to this Inspection
Sliced american cheese 39 F on top of refrigerated prep unti and hot dog 40 F inside unit.Sliced american cheese package 38 F; hot dog package 35 F inside back area reach-in refrigerator.Beef pattie 149 F; hot dog 143 F in hot holding unit.Chili 167 F in pot warmer unit.Noted hand sinks in prep area and restrooms stocked and functional.Obeserved proper employee hand washing practices.Noted facility to be kept very clean in general.
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1/11/2012 | Routine Inspection 1st | 98 |
- General Comments that relate to this Inspection
The item noted on the previous inspection conducted on 1/27/2011 has been corrected.
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2/3/2011 | Routine Reinspection 1st | 100 |
- [1] Installed; maintained
Flexible drain pipe for ice bin sagging in some spots and retaining water; no air gap provided for drain pipe at floor sink. Affix drain to wall to keep it properly drained. Affix end of drain pipe to cabinet bottom to provide required air gap of one inch above the floor sink.
- General Comments that relate to this Inspection
Temperatures taken in hot holding equipmernt: beef pattie 144 F; hot dog 142 F; chicken breast 142 F; chili 180 F.Sliced cheese 40 F on refrigerated prep unit.Sliced cheese 39 F and package of hot dogs at 40 F in back area refrigerator.Dishwasher water temperature checked at 115 F and chlorine concentration at 50 ppm; ensure to keep temperature to at leasat 120 F.Noted hand sinks stocked and functional.Observed proper employee hand washing practices.
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1/27/2011 | Routine Inspection 1st | 99 |
- General Comments that relate to this Inspection
Product temperatures taken in refrigerated units: sliced cheese at front prep unit 40 F; beef wiener 42 F; shredded cheese 44 F. sliced cheese 36 F in 3-door refrigerator at back area.Chili at 151 F in pot warmer.Dish washer checked at 120 F and 50 ppm chlorine concentration. Chlorine concentration in sanitizer buckets checked at 50 ppm and 100 ppm.Noted proper employee hand wash practices.Crack in ceiling next to air difusser and light fixture scheduled for repairs within few days per manager.Post WCHD's certificate for Mary Lee Kyoto in establishment.
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2/2/2010 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
The item noted on the previous inspection conducted on 1/28/2009 has been corrected.
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2/11/2009 | Routine Reinspection 1st | 100 |
- [1] Installed; maintained
Raise drain pipes of both soda fountains' ice bins one inch above floor sink for required air gap.
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Product temperatures taken in refrigerated units: hot dog packages 32 F and 40 F; sliced cheese package 38 F. Beef patties at 134 F and 141 F; hot do at 136 F in hot holding unit. Foods are held for not more than one hour and discarded when timers go off.Dish washer's chlorine concentration at 100 ppm.All hand sinks found stocked and functional.Proper employee hand wash practices observed.Facility found very clean in general.
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1/28/2009 | Routine Inspection 1st | 99 |
- General Comments that relate to this Inspection
Handsink stocked w/ soap and p-towelsIce machine clean scoop stored properlyReach in 30 fAll dates current on food productsFreezer ok Garbage area clean Temps logs keptMake up unit 38 fchili temp @ 170 fchicken 180 fhamburger 175 fCeiling above prep area ssheduled to be repaired in the spring. ***Keep floor drains clean of debris***
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1/29/2008 | Routine Inspection 1st | 100 |
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