- General Comments that relate to this Inspection
CFPM: Ernesto Sanchez; WCHD Cert #M100057; Exp 11/12/15Crystal Backes; certificate not available at time of inspectionFacility has not had employee(s) take and fail one of the recognized CFPM exams in the past year.Notes:-handsinks stocked; observed good employee handwashing-discussed no bare hand contact with ready to eat foods-no items cooling at time of inspection - discussed cooling procedures. Do Ensure items are left uncovered during cooling process. -walk in 1 (dairy and produce) at 38F; walk in 2 at 32F - all product temped at 41F or below; cooled rice and pasta at 41F; deli meat 40F; tomatoes 39F.-walk in and reach in freezers - all product frozen-dairy and juice reach in 39F-salad make up unit - lettuce 40F; tomatoes 40F; dressing 39F-cook line cold holding drawers and make up units - lettuce 40F; tomatoes 39F; beef 37F; melons 37F; salsa 41F; ham 38F; cheese 37F-small make up unit next to grill - product temped at 41-42F. Monitor unit to ensure food is kept at 41F or below. Refrigerator logs left with operator.-hot holding checked ok - soup at 170F-operator properly quoted final cook temperatures; thermometer available for monitoring-dishwasher tested at 100ppm chlorine-discussed raw thawing and handling procedures with no issues noted-Do implement a date marking procedure to ensure food is rotated and is not kept for more than 7 days. Discussed new regulations-ice machine clean and scoop properly stored-food properly stored; discussed first in; first out procedures with no issues noted.-chemicals labeled and properly stored-sanitizer bucket measured at 400 ppm quat-employee restrooms clean and stocked-general cleanliness good-regular pest control by Orkin; no pest issues noted at time of inspection-dumpster checked ok-health advisory posted as required-discussed employee health - ensure anyone with gastrointestinal symptoms (vomiting / diarrhea) is excluded for 48 hours after symptoms stop.
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8/31/2015 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
ok to open; permit reinstatedall items from yesterday's inspection have been corrected.Best Western is ordering new gaskets for the cook line refrigerator.
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9/17/2014 | Routine Reinspection 1st | 100 |
- [4] Facilities to maintain product temperature
Make up unit used for salad preparation had product over 40F. Dressings temped at 50-54F and mayo at 53F. Food was voluntarily discarded and unit was emptied.Cold holding unit on cook line had boarderline temperatures. Repair unit to ensure proper temperatures (<40F) are maintained even in high use times.
- [2] Food protected during storage; preparation; display; service; transportation
Observed several boxes stored on the floor in the walk in freezer and the dry storage area. Per operator; a delivery was received this morning. Make sure all food is put away promptly and stored at least 6 inches off the floor.
- [4] Sanitization rinse; clean; temperature concentration; exposure time; equipment; utensils sanitized
Dishwasher was not sanitizing at time of inspection. Observed chlorine leaking onto counter from tubing. EcoLab was called and arrived onsite during inspection. Corrected on site.
- [2] Food (ice) contact surfaces: designed; constructed; maintained; installed; located
Observed ice machine with yellow slimy buildup on the deflector plate. Ice machine must be cleaned and sanitized on a regular schedule to prevent mold and bacteria growth. Began cleaning process during inspection.
- [2] Accurate thermometers; chemical test kits provided; gauge cock (1/4" IPS Valve)
Repeat violation - no chemical test strips available. Must provide chlorine test strips to verify sanitizer in dishwasher is maintained between 50ppm - 100ppm. Ensure dishwasher concentration is checked daily.
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
Observed walk in freezer with large Lexan tub under condenser line to catch leaking water. Tub was half full with ice. Also observed ice buildup on boxed food. Repair leak to ensure food is protected from contamination.
- [1] Non-food contact surfaces of equipment and utensils clean
Repeat Violation - Observed walk in refrigerator in back with brown slimy buildup on walls behind shelving. Also observed debris buildup under shelving and in reach in refrigerators. Same violation was noted on 2013 with the warning that if a repeat of the same violation was noted; the health permit to operate may be suspended. The permit is suspended at this time until a thorough deep cleaning is performed. The permit is suspended for 48 hours. The facility may contact the health department prior to the 48 hours if they are ready for their reinspection.
- [1] Raw / undercooked food advisory; liquor birth defect warning signs posted as required
No health advisory posted. This was noted in last years inspection.
- General Comments that relate to this Inspection
-General Notes:-hand sinks stocked and available.-reach in freezer at 0F - all product frozen-reach in refrigerator at 38F - ranch dressing at 37F; thawing chicken <30F-dairy dates good- walk in refrigerator at 39F - only produce stored in it-cold holding unit on cook line - sour cream at 46F; ham 43F-prep area walk in - steak 43F; shrimp 42F
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9/16/2014 | Routine Inspection 1st | 83 |
- [1] Non-food contact surfaces of equipment and utensils clean
Operator still in the process of deep clean for the kitchen area. The back half of the kitchen has been cleaned and organized. Per operator; the front half/cook-line will be cleaned by abatement date of 9/30/13.Please be advised that as mentioned on original inspection report (9/11/13); equipment; and walls; ceilings; and floors have been found with accumulation of food debris during previous year's inspections. To avoid further enforcement action (office hearing; permit suspension); operator must maintain facility on a regular cleaning schedule.
- General Comments that relate to this Inspection
All violations noted on previous inspection (with the exception of the above violation) have been corrected.
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9/23/2013 | Routine Reinspection 1st | 99 |
- [5] Potentially hazardous food meets temperature requirements during storage; preparation; display; service; transportation
30) Potentially hazardous food found out of temperature. Foods (diced ham and cheese) in top-load cook-line make-up unit at 48F to 58F - bottom of unit holding less than 40F - add ice to top load bin and ensure food containers are submersed and temperatures are maintained at 40F or less to prevent bacteria growth - corrected on-site.
- [2] Food contact surfaces of equipment and utensils clean; free of abrasives; detergents
170) Food contact surfaces dirty (slicer). Ensure slicer is cleaned/sanitized after use or at least every 4 hours. Corrected on-site.
- [2] Accurate thermometers; chemical test kits provided; gauge cock (1/4" IPS Valve)
200) No chemical test kits available. Must provide chlorine chemical test kits to verify sanitizer in dishwasher is maintained between 50ppm and 100ppm chlorine. Ensure dishwasher sanitizer concentration is checked on a daily basis.
- [1] Non-food contact surfaces of equipment and utensils clean
220) Repeat violation - Non food contact surfaces of equipment dirty including inside reach-ins (shelving and handles); behind; and under equipment including reach-ins; bulk food storage containers and hard to reach areas throughout kitchen. All non food contact surfaces of equipment must be clean and maintained on a regular cleaning schedule. Failure to correct violation within the time-frame below will result in a re-inspection fee.Please be advised that if above repeated violation is noted during future inspections; the health permit to operate may be suspended.
- [1] Wiping clothes: clean; use restricted
250) Moist wiping cloths must be kept in sanitizing solution between uses to prevent bacteria growth. Corrected on-site.
- [1] Installed; maintained
290) Back kitchen hand sink found with hot water valve turned off due to leak in drain line. Repair hand sink to allow for hot and cold water at all times of operation for proper employee hand washing.Observed leaks in condensate lines of both cook-line reach-ins - remove standing water and repair units.
- [1] Premises free of litter; unnecessary articles; equipment/personal articles properly stored; authorized personnel
Observed several non-functioning pieces of equipment (freezers; refrigerators; stoves) in back kitchen area. Remove all non-functioning equipment
- General Comments that relate to this Inspection
General Notes:-hand sinks stocked-discussed future WCHD requirement of no bare hand contact with ready-to-eat foods-walk-in at 38F -cooled beans; meat sauce; rice at 40F to 41F -cheese and deli meats 39F-41F -raw beef and chicken 37F to 39F-discussed cooling procedures with no problems noted-raw product stored properly; no cross-contamination issues noted-cook-line make-up units and cold holding drawers 38F to 40F *see violation above for top load portion of make-up units -cooked chicken breasts 38F -raw beef and chicken 38F to 40F -cheese and salad dressing 39F -hot holding: -gravy; sausage 135F to 150F-produce walk-in less than 40F-single door kitchen reach-in 38F -cheese 40F-salad make-up unit less than 40F-freezer less than 40F-ice machine clean; scoop stored properly-dishwasher at 50 ppm chlorine-wiping cloth sanitizer buckets at 200 ppm quat-food and single service items stored 6" above ground-restrooms stocked and clean-discussed employee health policies. Ensure employees ill with gastrointestinal symptoms (vomiting; diarrhea; jaundice; fever) are excluded for the duration of illness and 48 hours after symptoms stop.*Post health advisory as operator stated that some potentially hazardous foods are served rare or undercooked. The required consumer advisory may be in the form of a brochure; deli case or menu advisory; label statement; table tent; placard or other written notification that is visible to the patron. The advisory shall include the following:The Washoe County District Health Department advises that eating raw;undercooked animal foods; or animal foods that are not otherwiseprocessed to eliminate pathogens; (such as meat; poultry; eggs; milk;seafood or shellfish) poses a potential health risk to everyone; especially theelderly; young children under the age of 4 years; pregnant women; andother highly susceptible individuals with compromised immune systems.Thorough cooking or processing of foods to eliminate pathogens reduces therisk of illness.
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9/11/2013 | Routine Inspection 1st | 87 |
- [1] Non-food contact surfaces of equipment and utensils clean
220) Non food contact surfaces of equipment dirty. All non food contact surfaces of equipment must be clean.Observed large dough mixer; bottom of reach in cooler shelves dirty with food debris. Clean on regular basis correct by 12/18/12.
- [1] Installed; maintained
290) Condensate drain lines in freezers must be heat taped and insulated to prevent freezing.Observed line with large ice debris below pipe. Pipe leaking repair leak and re-wrap pipe to prevent freezing.
- [1] Walls; ceilings: attached equipment constructed; good repair; clean surfaces; dustless cleaning methods
Observed wall dirty with soap run off underneath soap dispenser. Clean all walls where dirty. Correct by 12/18/12.
- [1] Premises free of litter; unnecessary articles; equipment/personal articles properly stored; authorized personnel
410) Store all personal items away from food; food preparation areas; and food contact surfaces; including dishware.Observed stereo dirty with food debris clean on regular basis to prevent cross contamination. Correct by the edn of 12/17/12.
- General Comments that relate to this Inspection
Notes:Walk in cooler @ 40 f. All dairy products have current dates; Burger 38 f; Steak 39 f; Chicken 38 f; All food products stored properly. Walk in freezer 0 f. All food products frozen.Reach ins 40 f. Cook line coolers 40 f. Mushrooms 40 f; tomatoes 40 f; Ham 38; Chicken 38 f; Burger 38 f. All serving utensils clean and stored properly. Ice machine and bins clean. Scoops stored properly. Dry storage all food products have current dates and stored properly.Utensils; cookware; glassware clean stored properly.Handsinks stocked properly and accessible. Dishwasher @ 50 ppm.
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12/17/2012 | Routine Inspection 1st | 96 |
- [2] Food contact surfaces of equipment and utensils clean; free of abrasives; detergents
- [1] Installed; maintained
Freezer condensation unit leaking - all leaks must be repaired by 12/28/11.
- [2] Toilet rooms: self closing doors; fixtures maintained; clean; hand soap/drying devices provided; proper waste receptacle
Handsink by dishwasher area continously running water. Hot water is turned off. Handsink hot water turn on must be repaired by 12/28/11. This facility has enough handsinks to ensure proper handwashing.
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
350) Floors dirty. Clean thoroughly to prevent vermin attraction and maintain sanitary conditions.Observed floor dirty under shelving; reach in cooler; under cabinet by fron handsink; and dishwasher area. Correct by 12/28/11.
- [1] Walls; ceilings: attached equipment constructed; good repair; clean surfaces; dustless cleaning methods
360) Wall in need of repair. Repair following area(s) to maintain a smooth; durable; and easily cleanable surface.Ceiling panel in walk in freezer coming down. Ceiling must be stablized and panel tighten to ensure safety of employees.Correct by 12/28/11.Observed missing ceiling panels in ceiling. Correct by 12/28/11.Observed wall by salad reach in dirty with food stains. Correct by 12/28/11.
- [1] Lighting provided as required; fixtures shielded
370) Adequate lighting not provided. Provide sufficient lighting to ensure food protection and proper cleaning.Observed light out in dry storage room. Replace bulbs for proper lighting. Correct by 12/28/11.Light shield missing by dishwasher area. Re-install shield or install plastic tubes around lights bulbs to prevent shattering. Correct by 12/28/11.
- General Comments that relate to this Inspection
Notes:Walk in cooler @ 40 f. All dairy products have current dates; Burger 38 f; Shrimp 38 f; Chicken 38 f; All food products stored properly. Walk in freezer 0 f. All food products frozen.Reach ins 40 f. Cook line coolers 40 f. Mushrooms 40 f; tomatoes 40 f; Ham 38; Chicken 38 f; Burger 38 f. All serving utensils clean and stored properly. Ice machine and bins clean. Scoops stored properly. Dry storage all food products have current dates and stored properly.Utensils; cookware; glassware clean stored properly.Handsinks stocked properly and accessible. Dishwasher @ 50 ppm.
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12/20/2011 | Routine Inspection 1st | 94 |
- [2] Food contact surfaces of equipment and utensils clean; free of abrasives; detergents
Slicer left dirty after use. Slicer must be cleaned routinely during use and broken down for complete cleaning and sanitizing at least once every four hours.
- [1] Walls; ceilings: attached equipment constructed; good repair; clean surfaces; dustless cleaning methods
A few areas need cleaning. Underneath shelves in dry storage need to be swept out; front area of cook line; and wall in drink station in kitchen need cleaning. Clean thoroughly to prevent potential pest attraction.
- General Comments that relate to this Inspection
Hand sinks stockedDishwasher @ 100ppm chlorineRaw product stored correctlyWalk in temperature @ 38F-ham - 38F-roast - 37FFreezer okIce machine cleanSalad make up unit @ 42**This unit should be serviced. It is holding the maximum temperature (with thermometer error); but is turned all the way up.Line drawers and under area @ 39F**Top area is holding around 46. These items should be stored on ice if they need to be held there. Rest of unit is holding well. Discussed with operator.Sanitizer bucket @ 200ppm quat**Two freezers (walk in and upright near cook line) have condensate leaks from drain line. The dripping is captured in pans; but pans are nearing full capacity. Clean out catch pans and maintain freezer units.
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12/14/2010 | Routine Inspection 1st | 97 |
- [3] CFPM or person in charge present; certificates posted as required
- [2] Food (ice) contact surfaces: designed; constructed; maintained; installed; located
Inside ice machine observed pink moldy substance. Clean ice machine on regular basis. Clean by 11/20/09.
- [1] Walls; ceilings: attached equipment constructed; good repair; clean surfaces; dustless cleaning methods
Observed in dry storage room ceiling will need to be repatched and painted to maintain a smooth easily cleanable surface. Repair by 12/2/09.Observed panels hanging down in kitchen area re-install panels to provide a smooth enclosed surface complete by 11/19/09.Air vents in kitchen area have built up dust debris. Clean and sanitize all vent covers in this facility by 11/20/09.
- [1] Lighting provided as required; fixtures shielded
Replace light bulbs in dry storage room. Observed 2 lights out in dry storage. Replace lights by 11/23/09 to provide proper lighting for cleaning.
- General Comments that relate to this Inspection
The following was observed during the inspection:Walk ins @ 38 f. All food properly stored. Pork 38 f; Cheese 38 f; Veggies 38 f; Chix frozen. Freezer 0 F; All food frozen.Cook line Reach in @ 40 f. Cheese 39 f; Tomatoes 39 f. Dipper wells clean and scoops clean and stored properly.Drawer coolers: Hamburger patties @ 38 f; Chix 38 f.Food Cooking: Carne Asada 195 f.Hot holding: Sausage @ 160 f; Gravy 165 f.Dry storage clean and all food products stored properly.Handsinks stocked properly and accessible.Dishwasher @ 50ppm.Sani buckets @ 100ppm.Cutting boards; counters; floors; and handles clean.Chemicals stored in location away from food products.Trash enclosure - ok.**Observed frequent handwashing while onsite.
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11/18/2009 | Routine Inspection 1st | 96 |
- [1] Storage; handling of clean equipment / utensils
Cleaning pot/bowl stored near hand sink in dishwashing area. Store clean kitchenware in such a way as to prevent potential splash contamination. Recommend putting in additional shelving to help with storage. *Corrected on site - kitchenware moved*
- [2] Toilet rooms: self closing doors; fixtures maintained; clean; hand soap/drying devices provided; proper waste receptacle
310) Employee restroom hand sinks not stocked. Keep hand sinks stocked with soap and paper towels at all times to ensure proper hand washing. *Corrected on site*
- General Comments that relate to this Inspection
All temps goodWalk in @ 38F; pot sal - 38FRaw product stored correctlySanitizer buckets @ 200 ppm quatIce machine cleanLine refrigeration good - all 40F or lessChicken wings in drawer @ 37FDishwasher @ 100ppm chlorineChemical storage ok**Observed oven to not be holding set temperature well. Unit should be maintained and/or repaired to ensure that proper cooking termperatures are achieved.
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5/29/2008 | Routine Inspection 1st | 97 |
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