- General Comments that relate to this Inspection
All violations from previous inspection have been corrected. - Fridge is labeled "Top Shelf Employee Food; Bottom Shelf Customer Food."- Sani bucket in use has 100 ppm Chlorine and all staff is aware of procedures.
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8/26/2015 | Routine Reinspection 2nd | 100 |
- [2] Food protected during storage; preparation; display; service; transportation
Observed ranch dressing that; according to staff; is used for parties in small reach in fridge marked "Team Member food only". During last inspection staff stated this fridge was only used for employee food storage; not consumer food; so it was requested that the fridge be labeled as such. The fridge has been labeled but it being used for both employee and consumer food. If fridge continues to be used for both employee and consumer food all employee food must be clearly separated from consumer food to avoid accidential misuse or cross contamination.
- [1] Wiping clothes: clean; use restricted
Observed sanitizer bucket set up but with 0 ppm Chlorine. According to staff the bucket was prepared around 11AM and the inspection occured @ approximately 2:20PM. Moist wiping cloths must be kept in sanitizing solution of 50-100 ppm Chlorine or 200-400 ppm Quaternary Ammonia between uses to prevent bacteria growth.
- General Comments that relate to this Inspection
Facility is much cleaner as non food contact surfaces have been cleaned. However; one violation has not been corrected properly and another violation has occured. These items need to be addressed on a permanent basis. Manager recently left and a new manager is has recently taken over. If these items are not corrected at the next reinspection a reinspection fee of $71 will be assessed.
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8/25/2015 | Routine Reinspection 1st | 97 |
- [1] Non-food contact surfaces of equipment and utensils clean
Various non food contact surfaces in need of cleaning. This includes countertops; floors; shelves; etc. Facility should develop a routine cleaning schedule.
- [1] Wiping clothes: clean; use restricted
Observed wiping cloths not being stored in sanitizer buckets. Ensure cloths are stored in bleach solution of 50-100 ppm Chlorine and surfaces are wiped w/ sanitized cloths. Corrected on site.
- General Comments that relate to this Inspection
Hand sink clean and stocked. Minimal food served now. (Pretzels; churros; popcorn)Freezers @ 0F. *Employee food kept in separate fridge from customer food. Ensure this fridge is labeled "For Employee Use Only".
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7/15/2015 | Routine Inspection 1st | 98 |
- General Comments that relate to this Inspection
All violations from previous inspection have been corrected: -Plastic forks and spoons are being correctly stored. -Tonya has registered with WCHD as a CFPM. - Standing water has been cleaned up and leaks seemed to be repaired. - Floors under hot dog station has been cleaned up.
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11/7/2014 | Routine Reinspection 1st | 100 |
- [1] In-use food; ice dispensing utensils properly stored
Observed plastic forks and spoons being stored in bins with handles in all directions. Store utensils with handles facing out so that is the first surface employees touch. Corrected on site.
- [3] CFPM or person in charge present; certificates posted as required
Tonya Cook needs to register with WCHD as a Certified Food Protection Manager. Tonya took a class earlier this year and the facility was reminded on September 29; 2014 of the need for Tonya to register. This registration must occur no later than October 30; 2014.
- [1] Installed; maintained
Observed standing water under the hand sink near the hot water booster pump and all around the chemical bottles. Repair the leak; clean up the area (mold may have started growing in some areas) and remove the contact paper underneath the chemical bottles. *Note: If hot water is not available at these sinks while the leaks are being repaired this facility should voluntarily close until hot water is restored.
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
Observed floors under hot dog station in need of some attention. Area is cleaner than last inspection but needs to be added to a routine cleaning schedule.
- General Comments that relate to this Inspection
Hand sink clean and stocked. Hot holding good @ 158F. Reach in fridge for hot dog storage @ 36F. Sani bucket @ 100 ppm Chlorine. Ice machine currently broken. Staff bringing ice over in bins. *Ensure these bins stay covered when no in use and a handled scoop is used to scoop ice.
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10/20/2014 | Routine Inspection 2nd | 94 |
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
Observed floors under hot dog grill dirty with trash; food debris and soda syrup. Some cleaning has been done but more is still needed. Thoroughly clean these areas all the way back to the wall to prevent attraction of vermin.
- General Comments that relate to this Inspection
All violations with the exception of the above have been corrected: - Hot dogs hot holding @ 155F. Staff is aware of proper temperatures and thermometer is present. - Utensils are being taken directly to main kitchen to be washed and sanitized. - Sanitizer buckets in place with 200 ppm Quat. - Cabinet under sink has been cleaned out and organized. - Facility is much cleaner and well organized. Ensure cleaning routines are maintained to prevent repeat violations from occuring. - Freezers in back room have been cleaned. - Facility has installed a commercial fridge to thaw hot dogs in and to store condiments in.
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7/31/2014 | Routine Reinspection 1st | 99 |
- [5] Potentially hazardous food meets temperature requirements during storage; preparation; display; service; transportation
Observed hot dogs hot holding @ 135F-139F and entire staff was unaware of temperature requirements. All product discarded during inspection and new product placed on hot dog grill. Staff needs to be trained on proper hot holding temperatures.
- [1] Thermometers provided and conspicuous
Facility is hot holding hot dogs and does not have a thermometer to verify product has reached proper temperatures. A thermometer must be kept on site and staff must know how to utilize it and the proper temperatures for hot holding.
- [4] Sanitization rinse; clean; temperature concentration; exposure time; equipment; utensils sanitized
Observed utensils (pizza cutters; tongs and ice cream scoops) not being sanitized after use. Facility does not have a three compartment sink so these items were being washed by staff in hand sink. All items taken back to main kitchen and replaced with fresh sanitized utensils during inspection. Facility must develop a system for ensuring all utensils are sanitized or replaced every four hours with new sanitized utensils.
- [1] Non-food contact surfaces of equipment and utensils clean
Observed numerous non food contact surfaces of equipment dirty. All non food contact surfaces of equipment must be clean. This includes; but is not limited to; freezers in back storage area; area around hand sink and soda station with dirt and mold build up; area under hand sinks where chemicals have spilled; etc. These areas need to be thoroughly cleaned in order to prevent cross contamination and attraction of vermin.
- [1] Wiping clothes: clean; use restricted
Observed facility not utilizing wiping cloths and dirty mop being stored in sanitizer bucket. Moist wiping cloths must be kept in sanitizing solution between uses to prevent bacteria growth. This item corrected on site.
- [1] Installed; maintained
Observed hot water faucet at hand sink on left side leaking when turned on. Repair this leak.
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
Observed floors throughout facility dirty with trash; food debris and soda syrup. Facility needs a thoroughout cleaning of floors underneath all eqiupment in order to prevent attraction of vermin.
- [1] Premises free of litter; unnecessary articles; equipment/personal articles properly stored; authorized personnel
Observed cabinet under sink with numerous chemicals that; according to staff; are no longer used. Remove all items from facility that are not used in daily business.
- General Comments that relate to this Inspection
Hand sink stocked. Restrooms clean and stocked. Pretzel freezer good. Coca Cola reach in @ 38F. *This item is being used to thaw hot dogs but is not a commercial unit. This process needs to be changed so a commercial fridge is being used for this purpose.**This facility significantly lacks Active Managerial Control. Staff was very responsive and helpful but lack basic food safety knowledge. All items will be re-evaluated during a 48 Hour reinspection to ensure they have; or are beginning to; been addressed.
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7/29/2014 | Routine Inspection 1st | 85 |
- [3] CFPM or person in charge present; certificates posted as required
No Washoe County Certified Food Manager available. Facility is required to have a minimum of one full time Washoe County Certified Food Manager on staff at all times. **60 days to obtain. Operator is planning a large class**
- General Comments that relate to this Inspection
**No violations observed during the inspectionFacility serves hot dogs; pretzels and sodaHand sink stockedSanitzer bucket okRefrigeration @ 40FHot dogs @ 140FCheese @ 160F +-product is not cooled downFacility clean
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11/12/2013 | Routine Inspection 1st | 97 |
- General Comments that relate to this Inspection
All violations from the last inspection have been correctedEnsure all employee can verbalize the correct procedure to thaw and cook the hot dogs to ensure correct practiceHot dogs 163FDrain under icee machine cleaned hourlyFood storage good
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7/17/2012 | Routine Inspection 1st | 100 |
- [1] Non-food contact surfaces of equipment and utensils clean
Clean soda tubes behind soda machine and counter surface. Clean reach-in fridge and ensure all rust is removed and sealed.
- [1] Walls; ceilings: attached equipment constructed; good repair; clean surfaces; dustless cleaning methods
Clean around sinks and replace grout around basin.Need to clean floors especially under all equipment.
- General Comments that relate to this Inspection
**Ok to open; operate & issue permit**Reach-in fridge <=41FHot roller for hot dogs in good conditionAll food storage good
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6/22/2012 | Opening Inspection | 98 |
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