- General Comments that relate to this Inspection
Noted employees handling ready to eat foods with bare hands. Employees must use gloves as required under new regulations. Owner just implemented glove use during inspection. Must use gloves to prevent bare hand contact with ready to eat foods or points will be deducted and foods shall be discarded if observed again.Refrigerators checked at 41 F or below.Noted hand sink stocked and functional.Chlorine test strips are available for monitoring of sanitizer for proper concentrations.
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8/31/2015 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
Refrigerator at 38 F. Refrigerated display case at 38 F.Sliced ham 33 F; sliced american white cheese 38 F in refrigerator.Ground beef 193 F; chili 187 F in warmer unit.Noted hand sink stocked and functional.Observed good hand washing practices.No bare hand contact with ready to eat foods not in place. Recommed to implement glove use when handling ready to eat food as this will be required when new regulations are passed soon.Reviewed employee health policy with operator as for sick employee exclusion from work and return to work timeframe.Certified Food Protection Manager completed recently a re-certifdication course and has obtained ServSafe certificate; must apply for WCHD certificate by 9/22/2014. Follow up on WCHD certificate will be conducted.
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9/12/2014 | Routine Inspection 1st | 100 |
- SECTION XVI: GENERAL COMMENTS
Refirgeration equipment and food products checked at proper temperatures.Noted hand sink stocked and functional.
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7/16/2013 | Routine Inspection 1st | 100 |
- [2] Food protected during storage; preparation; display; service; transportation
- Operator storing raw eggs above RTE foods in the white homestyle refrigeration unit in the kitchen. Always store raw meat and eggs below any RTE (ready to eat) foods to prevent any potential for cross contamination with something which may not get cooked.- Operator storing peaches in open tin can. Once tin cans with liquid product are opened to the atmosphere; the contents; if not immediately used; must be transferred to a food grade (plastic; stainless; ceramic) container to prevent the leaching of metals from the can into the food.
- General Comments that relate to this Inspection
OBSERVATIONS:- All ambient and product temperatures were at or near that required by regulation (display cooler 40F; external homestyle refrigerator/freezer 7F/30F kitchen homestyle refrigerator/freezer 38F/-5F; large one door homestyle freezer 8F; hamburger (hot holding) 200F).- Sanitizing wipe down solution tested 200ppm quat ammonia. Test strips were available.- The hand sink was stocked and operational.
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8/20/2012 | Routine Inspection 1st | 98 |
- [2] Accurate thermometers; chemical test kits provided; gauge cock (1/4" IPS Valve)
Both freezer thermometers located in the two white top freezers in the deli kitchen appear to be inaccurate. Both are pegged at the negative side off the scale. Replace.
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
The operator is currently using duct tape as a makeshift shelving wire to hold product on the shelf in the homestyle refrigeration unit. There is also duct tape wrapped around the handle area of this same unit. Although duct tape is versitile and has many uses; it is not approved as a repair material for kitchen equipment as it is not considered an easily cleanable surface. Remove the tape and repair damaged areas with like materials as needed.
- [1] Non-food contact surfaces of equipment and utensils clean
Several of the shelving units were sticky (around the handles and the doors to the cabinet itself). Clean and maintain clean to sight and touch.
- General Comments that relate to this Inspection
OBSERVATIONS & RECOMMENDATIONS:- With the exception of the tomatos and lettuce; all food product temperatures observed were at or near regulation temperature (homestyle reach-in 44F; chili 150F; cheese 153F; hamburger 205F; display cooler 42F; dairy cooler 34F; freezer 0F).- Sanitizer wipe down bucket water was at the required concentration for chlorine bleach with test strips available. Observed 100ppm at the time of inspection.***Once tomatos and lettuce are cut; chopped; torn or otherwise prepared from their whole form they become a potentially hazardous food capable of supporting the growth of certain pathogenic bacteria which may cause consumer illness. These types of produce must be refrigerated immediately after preparation (hold at 40F or less). It is good standard operating procedure to pre-chill the whole product in advance of any preparation to help ensure a large margin of safety.***
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8/22/2011 | Routine Inspection 1st | 96 |
- [2] Food protected during storage; preparation; display; service; transportation
Two open tin cans of green enchilada sauce in the refrigerator - Once tin cans are opened to the atmosphere; the contents must be immediately used or trasnferred to a food grade container so that the tin does not rust and impart metals into the food.
- [1] Lighting provided as required; fixtures shielded
The overhead light in the display case refrigeration unit is not properly shielded (i.e. there is a shield present however it is not secured at the ends by the end caps). Replace the shield so that it is supported at each end by the light shield end caps to prevent broken glass contamination of the food below. This is the second notice - Repeat violation.
- General Comments that relate to this Inspection
- All temperatures were within regulation (chili 140F; 141F).- Handwashing stations were stocked and operational.- Sanitizer tested 100ppm quatenary ammonia residual in the wipe down bucket. Makeup and maintain at 200ppm or per manufacturer's labeled instructions.
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8/16/2010 | Routine Inspection 1st | 97 |
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
Clean the dirty floor sink located under the 3-compartment sink.
- [1] Lighting provided as required; fixtures shielded
The upper level light shields on the fluorescent light bulbs in the glass refrigerated display cabinet do not have sheild end caps installed. These end caps must be installed for the light shield to be effective. Replace the missing end caps.
- General Comments that relate to this Inspection
NOTES:1) The operator is currently using a homestyle refrigeration unit to hold deli sandwich ingredients as a replacement to the non-working True deli make table commercial unit. The True unit is currently being used for dry storage and as a preparation table. The sales volume at the time of inspection appears to be moderate with moderate access to the unit. The unit appears to be able to maintain adequate temperature control (43F ambient; 39F product) after ~30 minutes of opening and closing the refrigerator door during the time of inspection. If at any time it is determined that this refrigeration unit is unable to maintain adequate temperature control; the Health Authority may require this unit be replaced with a commercial NSF listed unit.2) All observed/recorded temperatures were within limits at the time of inspection. (hot hold = potatoes - 181F; beans - 159F; cheese sauce 154F; corn 186F) (cooked to order beef patty - 172F) (cold hold display cabinet = 53F burrito(made ~1 hour prior); egg & cheese sandwich 46F).
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8/12/2009 | Routine Inspection 1st | 98 |
- General Comments that relate to this Inspection
Notes:Gave operator handwashing posters. Observed good handwashing. Discussed with operator to discontinue using 2 compartment sink which is facilitys prep sink for handwashing. Handwashing is to occur in hand sink only. Properly stock handsink with soap and single service paper towels. Sanitizer bucket with 50 - 100 ppm bleach recorded. Cold holding prep unit will not be utilized for cold holding of Potentially hazardous foods. Unit will be used to hold lettuce; tomato and pickles during lunch time (approx. 3 hours) without unit being on. All leftovers will be returned to cold holding in reach in reefer with recorded temp. of 30 F at end of lunch period. CFPM card posted on site. All violations corrected at time of reinspection- thank you.Reviewed with operator employee sick policy and handwashing procedures.
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8/26/2008 | Routine Reinspection 1st | 100 |
- [4] Facilities to maintain product temperature
040) Cold holding unit not maintaining proper temperature. Repair unit to maintain 40 degrees F or below to prevent bacteria growth.Fix/repair cold holding prep unit to allow for proper cold holding @ 40 F. Recorded temp. of ham @ 55 F; turkey @ 56 F. Operator is using ice and water for cold holding at unit. Fix unit so that the equipment is operable.Do monitor reach in refrigerator to keep ambient air temperature at 40 F or below. During time of inspection recorded temp @ 45- 50 F. * This is a repeat violation from last year inspection on 08/07/07.
- [5] Hands washed and cleaned; good hygienic practices
110) All employees must wash hands with soap and water and dry hands with disposable paper towels.Observed employee wash hands and proceeded to dry hands on clothes. Observed employee wash hands for less than 5 seconds. All employees must properly wash hands. Discussed with owner/operator that repeat violation due to improper handwashing will result in immediate suspension of health permit. * Employee was instructed to wash hands properly 2 times* Corrected on site.
- [1] Wiping clothes: clean; use restricted
Keep bleach solution in sanitzer bucket @ 50-100 ppm. Observed sanitizer @ 200+ ppm. * This is a repeat violation.
- [2] Toilet rooms: self closing doors; fixtures maintained; clean; hand soap/drying devices provided; proper waste receptacle
310) Keep hand sinks stocked with soap and paper towels at all times to ensure proper hand washing.Observed 2 compartment sink utilized as a handsink with no paper towels.
- [5] Necessary toxic items properly stored; labeled; used
400) Label all containers of toxic chemicals with name of contents.Observed 2 spray bottles not labeled to its correct chemical contents. * Corrected on site.
- General Comments that relate to this Inspection
Notes:Reviewed with operator handwashing procedures and monitoring. Hands are to be washed for a minimum of 20 seconds with soap and hot and cold running water. Single service paper towels must be used to dry hands.Do post Washoe County CFPM certificate on site. Temps. recorded: Chili hot holding @ 167 F; cheese sauce hot holding @ 172 F; final cook temp. of hamburger @ 178 F.Cold holding temps. recorded:coleslaw @ 42.5 F; egg salad sandwich @ 39 F; taco meat @ 39 F.
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8/25/2008 | Routine Inspection 1st | 83 |
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