- General Comments that relate to this Inspection
Notes: No violations observed during the inspection. Facility was clean and organized. Discussed hand washing policy and employee sick policy. Ensure employees sick with vomiting; diarrhea; jaundice; stay out of work at least 48 hours after symptoms have stopped. Discussed no bare hand contact with ready to eat foods.-Handsinks clean and stocked.-Restrooms clean and stocked.-Hot holding temperatures good. Chili 159F; gravy 140F.-Make up unit at 38F. Tomato 38F; ham 38F; green pepper 38F; sausage 38F.-Cooler drawers under cook line at 39F. Hamburger 38F; ham 32F; hot dog 34F. All product stored properly.-Walk in cooler at 34F. Tomato 37F; cheese 35F; steak 35F. All product stored properly. Lights properly shielded. Cooler clean and organized.-Walk in freezer at 0F. All product frozen and stored properly.-Observed proper thawing in the walk in cooler.-Observed shell eggs being stored in ice on the cook line.-Consumer advisory posted.-Cutting boards clean and smooth.-Knives and meat slicer clean and stored properly.-Ice machine clean. Observed good scoop storage.-Observed proper food storage and proper chemical storage.-Observed proper utensil storage. Clean and organized. All facing same direction.-Dishwasher at 100 ppm Chlorine.-Test strips available.-Dairy reach in cooler at 40F. Mixed berries 38F. Dates good.-Ice cream dipper well clean with running water.-Milk shake maker cleaned with hot water after every use and cleaned and sanitized twice per day.-Sanitizer bucket at 200 ppm Chlorine.In addition to the individual listed above the following individual also has a CFPM certificate:Jose RodriguezServ Safe - 998865604/29/18Per manager no individuals have taken a CFPM exam and failed the exam within the past year.
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1/21/2016 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
All violations from previous inspection have been addressed or are in the process of being addressed: - Make up unit with peeling and dirty shelves has been replaced with a brand new unit. Shelves are new and unit is holding @ 40F. - Facility is in process of reprinting their menu and will add advisory at that time.
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4/2/2015 | Routine Reinspection 1st | 100 |
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
Observed shelves inside make up unit on line peeling and rusting. Recoat or replace these shelves to prevent cross contamination of food product.
- [1] Non-food contact surfaces of equipment and utensils clean
Observed non food contact surfaces inside make up unit on line dirty. Deep clean this unit to prevent cross contamination of food.
- [1] Raw / undercooked food advisory; liquor birth defect warning signs posted as required
Facility offers undercooked eggs but does not have food advisory on menu or at tables. Ensure this advisory is added to menu. Advisory printed out and left with operator.
- General Comments that relate to this Inspection
Hand sinks clean and stocked. Restrooms clean and stocked. Eggs on line on ice @ 58F. Product is used up every two hours; per operator. Make up unit on line @ 42F. Sausage in bottom @ 41. Pickles and mayo in top @ 58F. Mayo is used up and switched out approx every 2 hours. Ham and bell peppers being stored on ice on lice all temped @ 41F. Server reach in @ 38F. Walk in fridge @ 38F. Salsa @ 37F; Hollandaise sauce @ 38F. *Ensure raw product is stored from bottom to top in order of final cooking temp (Chicken/eggs; beef; pork; veggies). Walk in freezer @ 0F. Ice machine clean. Good scoop storage. Dishwasher @ 100 ppm Chlorine. Sani buckets in use @ 100 ppm Chlorine. Test strips on site. Thermometer on site for taking final cook temps. *Facility should develop a routine for having cook staff calibrate thermometers and take occassional final cooking temperatures. Discussed slicer cleaning procedure. Sanitized in between meats and cheeses. Dairy reach in behind server station @ 40F. Good product dates. Sani bucket in place @ 50 ppm Chlorine. Good ice scoop storage.Facility very clean and well kept. Observed good handwashing by staff members during inspection.
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3/24/2015 | Routine Inspection 1st | 97 |
- General Comments that relate to this Inspection
Violation from 6/9/14 inspection has been corrected. Cooling logs have been kept for chili and turkey since 6/9/14 and all products logged have been properly cooled down. Recommend continuation of cooling logs as a best practice.
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6/20/2014 | Routine Reinspection 1st | 100 |
- [5] Potentially hazardous food meets temperature requirements during storage; preparation; display; service; transportation
Observed large bucket of chili in walk in @ 70F that was cooked 4+ hours prior. Per operator; normal procedure is to place chili on ice bath but in speaking with operator and cook that did not happen with this batch. Entire batch voluntarily discarded and facility will need to keep cooling logs until further notice. Example cooling logs left with staff.
- General Comments that relate to this Inspection
Hand sink clean and stocked. Good handwashing observed. Restrooms clean and stocked. Reach in server unit @ 38F. Sour cream @ 38F. Walk in @ 40F. Roast Beef @ 40F. Turkey @ 43F. Make up unit on line @ 42F on bottom; Sausage and Chorizo @ 43F. Top portion of unit all items temped @ 50F but facility uses everything in this portion within 3 hours. *Facility will still have unit serviced to ensure it holds properly. Dishwasher @ 100 ppm Chlorine. Test strips on site. Hot holding good. Chili @ 170F; gravy @ 160F. Cracked Eggs @ 58F but used within 2 hours. Raw eggs kept in ice on line. Good food storage throughout. Discussed storing raw eggs on bottom shelves in walk in. Refrigerated drawers under line displaying @ 44F but roast beef; turkey @ ham all @ 32F. Hamburger patties @ 40F; chicken breasts frozen.Salsa on ice bath on ice @ 40F. Slicer clean and discussed cleaning procedure. No issues. Facility only slices meats and thoroughly cleans and sanitizes unit between each meat. Discussed thawing procedure. All thawing done under refrigeration or under cold running water. Good product storage throughout facility. Facility is very clean and organized. Microwave could use a little cleaning.Operator is very knowledgeable of food safety practices and procedures.
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6/9/2014 | Routine Inspection 1st | 95 |
- General Comments that relate to this Inspection
**No violations observed during the inspectionHand sink stocked-hand washing observedTermperatures okMake up unit on line @ 40FLine drawers @ 40F-hamburger @ 39F-chicken @ 39F*Discussed handling of product from drawers. Items are grabbed by hand and then hands are washed. Discussed importance of the hand washing in this situation; and talked about alternatives. No improper handling was observed.Facility clean*Two areas could use a little work - caulking by the hand sink and the microwave shelf.Walk in @ 40F-raw product stored on bottom-thawing done under refrigerationNo sign of pestsDishwasher @ 100ppm chlorineTest strips availableVery little cooling done - ice baths used for those items that require cooling.**Garbage area should be cleaned out at earliest convienence**Michael needs to register ServSafe (verified) with Washoe County.
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5/28/2013 | Routine Inspection 1st | 100 |
- [3] CFPM or person in charge present; certificates posted as required
Need one for this facility. Need to post in a conspicuous place when certificate is obtained.
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
Floors under 3 compartment sink and in front of ice machine is peeling and cracking; Need to replace or repair so the floor is smooth and easily cleanable.
- General Comments that relate to this Inspection
Handsinks clean and stockedFridges <=41Fcooked sausage 40 FFreezers <=0FDipper well clean with ample running water Ice scoop storage goodGravy 166FReminded staff that sanitizer buckets must be changed every 4 hours and handsinks can only be used for handwashingDishwasher 50 ppm Cl test strips available Food storage good
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8/22/2012 | Routine Inspection 1st | 96 |
- [1] Lighting provided as required; fixtures shielded
370) Adequate lighting not provided (burnt bulb in Walk-in Frzr.) Provide sufficient lighting to ensure food protection and proper cleaning.
- General Comments that relate to this Inspection
Handsinks fully stockedAll tongs stored correctlyIce machine cleanWalk-in Refrig @35F; Walk-in Frzr @-4F;Reach-in Refrig. @33F; Prep table @37F;Temps noted: Raw beef patties @ 36F; Roast Beef slices @ 35F; Raw chicken breast pieces @ 35F; cooked and plated H'burger @192F; Hot Minnestrone soup @201FSanitizer buckets used for surface wiping - tested - 100 ppm ClSanitizer dishwasher used for dishware - tested - 100 ppm ClCustomer restrooms clean and stocked
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8/9/2011 | Routine Inspection 1st | 99 |
- General Comments that relate to this Inspection
Handsinks were fully stockedWalk-in Refrig. @35FWalk-in Frzr. @-3FTemps noted: Cooked Ham steak @188F; H-held bacon @151F; Potato salad @33FSanitizer dishwasher used for utensils - tested - 100 ppm ClPrep tables sanitized w/ Sanitizer buckets - tested - 100 ppm Cl
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8/10/2010 | Routine Inspection 1st | 100 |
- [4] Sanitization rinse; clean; temperature concentration; exposure time; equipment; utensils sanitized
140) Dishwasher not dispensing proper levels of sanitizer. Repair unit to dispense adequate amounts of sanitizer to ensure proper sanitization.
- General Comments that relate to this Inspection
Handsinks fully stockedWalk-in refrig. @35FWalk-in Frzr. @-2FTemps noted: Vegetable soup @179F; Country style potatoes @ 165F; Roast Beef slices @35F; Turkey slices @36FAll reach-ins were <40FIce machine cleanSanitizer dishwasher tested after repair - 100 ppm ClItems were stored 6" off floor
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8/4/2009 | Routine Inspection 1st | 96 |
- General Comments that relate to this Inspection
Notes:-Reach-In 38F.-Dairy dates OK stock being properly rotated.-Cold holding -Ham 38F. -Roast Beef 39F. -Chicken 37F.-Hot Holding -Chili 183F. -Chicken 182F.-Reach-In 30F.-Reach-In 39F.-Ice machine clean.-Hand sink stocked properly and used.-Dish washer sanitizer 100 ppm.-All lights properly shielded.-Dry stock OK all items stored at least 6" off the ground.-Walk-In 32F.-Freezer 4F.
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7/14/2008 | Routine Inspection 1st | 100 |
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