- [2] Food protected during storage; preparation; display; service; transportation
Observed raw eggs in refrigerator stored on middle shelf.Raw eggs shall be stored on the bottom shelf to prevent potential cross contamination.Observed frozen sausage patties on counter. Per operator they are cooked from frozen. Ensure sausage patties are stored in the freezer or refrigerator when not being prepared to prevent food from entering the temperature danger zone.Corrected on site.
- [1] Non-food contact surfaces of equipment and utensils clean
Observed inside of oven with large amount of oil and residue build up. Clean inside of oven and maintain on regular cleaning schedule.
- General Comments that relate to this Inspection
Notes:-facility serves precooked scrambled eggs and sausage patties; pasteries; coffee; juice; and waffles-hand sink stocked-discussed future regulation of no bare hand contact with ready to eat food and proper use of gloves-left over food is not reserved the next day-reach in at 36F; scrambled eggs at 32F; waffle mix at 41F; front refrigerator at 34F; freezer - all product frozen. Do provide thermometer in freezer. -hot holding sausage at 160F; hot holding eggs at 181F-utensils provided for consumer self service-discussed cleaning of equipment with no issues noted-3 compartment sink and test strips available-dishwasher measured at 100ppm chlorine-chemicals properly labeled and stored-discussed first in; first out procedures with no issues noted-regular pest control by Ecolab - no issues noted at time of inspection-discussed employee health - ensure anyone with gastrointestinal symptoms (vomiting / diarrhea) is excluded for 48 hours after symptoms stop.
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2/25/2015 | Routine Inspection 1st | 97 |
- General Comments that relate to this Inspection
No violations observed at time of inspection. Thank you.Cold holding one door NSF unit recorded at 32 F.Dairy dates current.Chemicals stored properly.Mop sink provided in laundry service area.No hot holding of food observed at time of inspection. Precooked omellates and sausage are a precooked product and are reheated and hot held using sterno. Discussed with operator that sterno is not allowed to hot hold foods in Washoe County regulations. Do provide a mechanical heat source to hot hold prepackaged and precooked sausage and eggs.Please replace the liquid soap dispenser at handsink and provide one that is functional and clean. Observed wall mounted hand soap dispenser clogged and in poor repair. A bottle soap dispenser at handsink is acceptable at this snackbar hand sink.
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2/12/2014 | Routine Inspection 1st | 100 |
- [2] Food protected during storage; preparation; display; service; transportation
Observed egg omelet and sausage patties not covered in reach in refer. Food not covered. Except during cooling; all food products must be covered to prevent potential contamination.
- [2] Food (ice) contact surfaces: designed; constructed; maintained; installed; located
Observed spouts to fruit juice dispenser station with visible buildup. Facility shall remove spouts daily and clean spouts of all buildup on a daily basis.* This is a repeat violation from 2012.
- [1] Non-food contact surfaces of equipment and utensils clean
Observed both toaster ovens with heavy soil and food debris buildup. Non food contact surfaces of equipment dirty. All non food contact surfaces of equipment must be clean.This is a repeat violation from 2012.
- General Comments that relate to this Inspection
No food observed cooking at time of inspection. All food is precooked and is reheated such as omelets and sausages. Muffins; breads; yogurt; fruit and waffles.Cold holding unit checked OK and recorded at 38 F.Chlorine dishwasher recorded at 50 ppm.Handsink properly stocked with liquid soap and sanitary disposable towels.Food properly stored off ground.Dairy dates current.
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3/22/2013 | Routine Inspection 1st | 95 |
- [2] Food contact surfaces of equipment and utensils clean; free of abrasives; detergents
Facility shall clean and sanitize the juice machine on front counter; observed build-up.
- [1] Non-food contact surfaces of equipment and utensils clean
Facility shall clean small reach-in refrigeration unit (in front) and both convection ovens; observed build-up.
- General Comments that relate to this Inspection
The following was observed at the time of inspection:note: please keep housekeeping equipment; road signs; etc. out of food preparation area; this will help with cleanability and ensure the kitchen is a designated area for food preparation only.No heating of breakfast items observed at the time of inspection; all products are pre-cooked and commercially processed. Date codes checked ok.Two-door reach-in refrigeration checked at <40F.Dishwasher checked at 50-100ppm chlorine on final rinse sanitization.Reminder: Certified Food Protection Manager expires on January 2013; please renew before expiration.
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9/4/2012 | Routine Inspection 1st | 97 |
- General Comments that relate to this Inspection
Routine Reinspection:All violations from 08/09/2011; corrected.Dishwasher repaired and checked at 50-100ppm chlorine on final rinse sanitization.
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8/11/2011 | Routine Reinspection 1st | 100 |
- [4] Sanitization rinse; clean; temperature concentration; exposure time; equipment; utensils sanitized
Dishwasher checked at <50ppm chlorine on final rinse sanitization; repair dishwasher to sanitize at 50-100ppm chlorine.Facility shall use three-compartment sink until technician repairs dishwasher.Inspector will reinspect dishwasher to check proper sanitization****
- General Comments that relate to this Inspection
The following was observed at the time of inspection:Rethermalization temperatures checked good; eggs rethermalized to 162 degrees; sausage rethermalized to 164 degrees. All food products are commercially pre-packaged from U.S. Foods and rethermalized in small oven to proper temperatures.Handsink stocked and functional; reviewed handwashing procedures.Reach-in refrigeration checked at <40 degrees ambient temperature.
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8/9/2011 | Routine Inspection 1st | 96 |
- General Comments that relate to this Inspection
**No violations observed during the inspectionHand sink stockedDishwasher @ 50ppm chlorineFacility cleanSingle service items off floorRefrigerator @ 37F**No cooling; except for housekeeping staff. Product had cooled to 70F within 30 minutes. No cooled product reserved to customers.
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6/4/2010 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
No violations noted. Cold unit @ 40 F. Reheat pre-cooked scrambled eggs and sausage in microwave with stem thermometer to 140 F. Hotholding product temps.:eggs @ 185 F.; sausage; sausage @ 205 F.Dish machine chlorine @ 50 ppm.
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6/12/2009 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
No violations noted at this time.Dishwasher's chlorine concentration at 100 ppm and temperature at 130 F.Refrigerator at 34 F.Egg omelete at 29 F and sliced cheese at 38 F in refrigerator.Kitchen and bathroom hand sinks found stocked and functioning properly.
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6/6/2008 | Routine Inspection 1st | 100 |
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