- General Comments that relate to this Inspection
Notes: No violations observed during the inspection. Facility only has pre-packaged items; slushees; nachos and frozen burritos.-Discussed hand washing policy and glove policy.-Discussed no bare hand contact with ready to eat foods.-Gloves on site.-Handsink clean and stocked.-Discussed sick policy. Ensure individuals sick with vomiting; diarrhea; jaundice; stay out of work at least 48 hours after symptoms have stopped.-Reach in cooler ok. Just drinks-Reach in freezer ok. Frozen burritos.-All food items were at least 6 inches off the floor.-3 compartment sink was clean and accessible. Per Mr. Kirkland all dishes are washed in the kitchen dishwasher.-Facility was clean and organized.
- General Comments that relate to this Inspection
Notes: Violations from previous inspections have been corrected.-Grease build up has been cleaned from the cook line. The hood; equipment and floors were clean.-The facility has written policies and procedures to follow when working in the kitchen. The procedures are in place and staff is working on following through. Per Mr. Stevens the facility is closed next week while transitioning back to school and staff will be trained in depth on the new policies and procedures.-Discussed the complaint that staff was handling ready to eat foods with bare hands. Not observed at the time of inspection. Gloves were available and staff were observed wearing gloves. Per Mr. Kirkland and Mr. Stevens bare hand contact is not allowed with ready to eat foods. Inspector stressed that wearing gloves is important to reduce the spread of bacteria and viruses and it is up to the kitchen manager to follow through on this policy.-Discussed kitchen help not eating and drinking in the prep areas of the kitchen to reduce the spread of bacteria and viruses and to reduce cross contamination. Eating and drinking must take place in designated areas away from food prep and service; It is the kitchen manager's responsibility to follow through with this policy.-The following individuals also have CFPM certificates:Mike Perkins - Serv SafeAllen Taylor - Serv SafeShaenci Cossio - Serv Safe-Per Mr. Kirkland no individuals have taken a CFPM exam and failed the exam within the last year.
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8/5/2015 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
Notes: Ok to issue permit to operate. Facility will be a risk catagory 1. See Routine Inspection Report from 05/20/15.The facility had a Partial Exempt Permit; but was serving nachos; frozen burritos; popped popcorn and slushies. The facility wanted to serve soft ice cream in the future. During the routine inspection the facility was required to obtain a snack bar permit instead of the partial exempt permit. This opening inspection is for the snack bar permit that was required. The partial exempt permit was closed on 07/06/15. See permit number F070475. The routine inspection report from 05/20/15 will be used for the opening inspection.
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7/6/2015 | Opening Inspection | 100 |
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
-Observed a large ammount of grease and debris build up along the cook line. Per Mr. Kirkland the facility is deep cleaned once per year by a volunteer group. The volunteer group was scheduled to clean around 06/05/15. As of 06/26/15 this item has not been corrected.-On 06/26/15; met with Director of Operations; Mr. Rick Stevens to discuss the grease build up. The kitchen needs to be cleaned on a more routine basis in order to prevent the attraction of pests and vermin and to prevent cross contamination.-The facility will have 30 days; 07/26/15; to ensure the grease and debris is removed from the cook line and to provide information for how/when cleaning will take place going forward.
- [1] Premises free of litter; unnecessary articles; equipment/personal articles properly stored; authorized personnel
-On previous inspections observed a large number of people coming and going around and through the kitchen area. Individuals were not practicing hand washing propcedures. Individuals are free to get their own ice from the ice machine.-On 06/26/15 spoke with Director of Operations; Mr. Rick Stevens regarding the foot traffic through the kitchen area. It is understood that the facility has students help in the kitchen during meal times and this help is important to keep the facility running efficiently. Students help with serving food and washing dishes.-Facility needs to have a more structured operating procedure for their kitchen within 30 days; 07/26/15. Operating procedure needs to address hand washing of kitchen staff; no bare hand contact with ready to eat foods; cleaning and sanitizing procedures; cross contamination issues and how foot traffic will be limited in the cook; prep and storage areas.
- General Comments that relate to this Inspection
Notes: Discussed all items with Mr. Rick Stevens; Director of Operations.-Discussed hand washing procedures when entering the kitchen and inbetween tasks such as doing dishes; prepping food; cooking and serving; taking out the trash etc.-Discussed the new food regulation of no bare hand contact with ready to eat foods.-Discussed employee and student sick policy. Ensure people sick with gastrointestinal symptoms ie. vomiting; diarrhea; jaundice; are excluded for at least 48 hours after symptoms have stopped.The following individuals also have CFPM certificates. Inspector will follow up with certificate numbers and expiration dates.Mike PerkinsAllen TaylorShaenci CossioMy business card was left with Mr. Stevens to contact me with any questions or concerns regarding the inspection or kitchen procedure requests.
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6/26/2015 | Routine Reinspection 1st | 98 |
- [2] Food contact surfaces of equipment and utensils clean; free of abrasives; detergents
-Observed food build up on the meat slicer. Ensure the meat slicer is washed; rinsed and sanitized prior to using again or within 48 hours; 05/22/15; to prevent contamination of products.
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
-Observed a large ammount of grease build up inside the counters and drawers along the cook line. Ensure this area is cleaned on a more routine basis to prevent the attraction of pests and vermin and to prevent grease fires.-Observed grease and debris that was on the doors and handles of coolers under the food service line. Ensure this area is cleaned on a more routine basis to prevent cross contamination.*Per operator the facility is deep cleaned once per year by a volunteer group. The facility is closed for one week between school letting out and summer season starting. The group comes at that time to do the cleaning. Next cleaning is scheduled for approximately June 5; 2015. Ensure build up on non food contact surfaces is cleaned by 06/20/15.
- General Comments that relate to this Inspection
Notes:-Discussed hand washing policy and employee/volunteer sick policy. Ensure employees/volunteers who are sick with gastrointestinal symptoms ie. vomiting; diarrhea; jaundice stay out of work at least 48 hours after symptoms have stopped.-Handsinks clean and stocked.-Observed good glove use.-Facility has a set menu that rotates on a weekly basis. All food items are prepared the same day they are served. Very limited ammounts of food are left over at the end of the day.-Walk in freezer at -10F. All items frozen. Freezer was clean and organized. Lights properly shielded.-Walk in cooler at 36F. Ground beef at 38F; Bread pudding at 37F; Hot dogs at 36F; Baked chicken at 37F. Food storage good. Cooler was clean and organized. Lights shielded.-During the off season (at time of inspection) the facility serves approximately 300 people daily. During the summer the facility serves approximately 1000 people daily. Per operator the facility has 2 extra people in the summer to help with the increase.-Reach in cooler at 40F. Blue berries at 40F; Shredded chicken at 41F; onion at 43F.-Ice machine clean. Observed good scoop storage.-High temperature dish washer working properly. Wash at 160F. Rinse at 180F. -Facility rarely uses the 3 compartment sink. 3 compartment sink was clean. -Sanitizer buckets at 300 ppm Quat. Test strips on site.-Facility uses disposable utensils for patrons.-Observed good food storage.-Observed good chemical storage.-No pests or vermin observed during the inspection.
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5/20/2015 | Routine Inspection 1st | 97 |
- General Comments that relate to this Inspection
Notes-Leak in freezer has been repaired.-All hand sinks properly stocked.
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12/18/2014 | Routine Reinspection 1st | 100 |
- [2] Food protected during storage; preparation; display; service; transportation
Water leaking on food in freezer. Remove and discard affected food items and do not store any foods under pipes until leak have been repaired.
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
Non food contact surface not maintained properly (leak in freezer).. All non food contact surfaces must be maintained properly.
- [2] Toilet rooms: self closing doors; fixtures maintained; clean; hand soap/drying devices provided; proper waste receptacle
Keep hand sinks stocked with soap and paper towels at all times to ensure proper hand washing.
- General Comments that relate to this Inspection
Notes-Ice machine ok.-Ice scoops properly stored.-Three compartment sink ok.-Test stripes available.-Dish washer final rinse 184F.-Freezer -10F.-Walk-In 36F.-Proper cooling observed.-Date labeling observed.-Kitchen closed this week so no food service.
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8/13/2014 | Routine Inspection 1st | 95 |
- General Comments that relate to this Inspection
Notes-Ceiling fixed.-High temp. dishwasher at 204F.
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8/26/2013 | Routine Reinspection 1st | 100 |
- [4] Sanitization rinse; clean; temperature concentration; exposure time; equipment; utensils sanitized
High temperature dishwasher not achieving proper sanitizing rinse temperature. Repair unit to reach 180F. Use three compartment sink until disher washer is repaired and working properly.
- [2] Dishwasher facilities designed; constructed; maintained; installed; located; operated as required
- [1] Walls; ceilings: attached equipment constructed; good repair; clean surfaces; dustless cleaning methods
Ceiling above dish washer is in need of repair. Repair ceiling.
- General Comments that relate to this Inspection
Notes-All hand sink propely stocked and used.-Walk-In 32F.-Freezer -8F.-Date labeling observed.-Proper cooling observed.-Proper thawing observed.-Reach-In 40F.-Three compartment sink ok.-Test stripes available.-Chemical storage ok.-Ice machine ok.-Ice scoops properly stored.-All items stored at least 6" off the ground.-All lights properly shielded.
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8/6/2013 | Routine Inspection 1st | 95 |
- General Comments that relate to this Inspection
All violations corrected at time of reinspection.Reviewed with operator to monitor all kitchen staff for proper handwashing and at appropriate times. All staff in kitchen must wash hands when entering kitchen; after touching any body part with hands; before and after eating and using the restroom. A double handwash is required when kitchen staff use the restroom. Handsinks are strategically placed throughout kitchen to promote proper handwashing and must be used when entering work area. Do post handwashing only signs and posters at all handsinks. Handwashing to occurr at handsinks only. Check out www.scrubclub.com or ServSafe website for handwashing signs and posters. Handwashing training and teaching activities are available online to be used for handwashing training. Reviewed with CFPM health policy for kitchen staff. Exclude any employees; volunteers and kitchen staff for 48 hours from the time of the last incident for any diarraheal or vomiting illnesses. Do report foodborne illness complaints to health district at 328-2682.
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7/24/2012 | Routine Reinspection 1st | 100 |
- [2] Food protected during storage; preparation; display; service; transportation
Observed several boxes and containers of food stored throughout kitchen. Food product stored on floor. Store all food product at least 6 inches off floor to prevent potential cross contamination.Observed dry rub; melted margarine and several cold holding food items not covered when in use. Food not covered. Except during cooling; all food products must be covered to prevent potential contamination.Reviewed with operator to date mark all foods prepared on site for use by and discard dates. All prepared foods shall be discarded within 7 days of preparation; Any food that is cooled and frozen for later use must also be date marked. This will assist with first in; first out method of rotation.Observed chemical spray bottle used as a food grade container for "liquid smoke." Discontinue this practice of recycling containers meant for chemical storage for food storage. Use only food grade containers for food service. Spray bottle observed labeled "liquid smoke" and some type of cleaner. Operator stated that container was a new unused container when put in use.
- [2] Handling of food; ice; minimized
Observed several improper scoops used for scoops. Inappropriate scoop used for food service. Use an approved; food grade scoop with a handle to minimize hand contact with food product.
- [5] Hands washed and cleaned; good hygienic practices
Observed several student workers go from one task to another without properly washing hands and handling ready to eat foods (bread rolls). Kitchen has a "no bare hand contact" with ready to eat foods. Reviewed with operator to monitor employees; volunteers and all student help for a proper 20 second handwash and at the appropriate times. Observed female employee place her arms and hands and rested on clean plates. All employees must wash hands with soap and water and dry hands with disposable paper towels.Reviewed with operator the importance of handwashing and cross contamination issues with student help that are not being properly monitored for food safety. Operators and food protection manager must have active operational control of all personnel in kitchen; Handwashing is suspect. Do review handwashng procedures will all staff. Do keep handsinks properly stocked at all times to proper handwashing. * Corrected on site.
- [2] Food (ice) contact surfaces: designed; constructed; maintained; installed; located
Observed clean equipment stored on ground of dry storage room. All clean equipment shall be stored off ground to prevent possibe cross contamination.
- [2] Toilet rooms: self closing doors; fixtures maintained; clean; hand soap/drying devices provided; proper waste receptacle
Observed handsink in kitchen area and in braiser/auto sham room not stocked with sanitary disposable towels. Soap dispensers are low. Keep hand sinks stocked with soap and paper towels at all times to ensure proper hand washing.Do install a splashguard at braiser/auto sham handsink so backsplash of water does not come into contact with clean equipment.
- [2] Containers or receptacles: covered; adequate number; insect/rodent proof; frequency; clean
Observed compacter garbage enclosure with garbage and trash stored outside compacter. Loose garbage and tarsh observed on ground of garbage enclosure. Garbage enclosure area is dirty. Clean thoroughly to prevent vermin harboarge.
- [1] Premises free of litter; unnecessary articles; equipment/personal articles properly stored; authorized personnel
Observed employee drinks and food improperly stored. Facility shall designate a separate bin; shelf or area for storage of personal food in walk in refrigerator. All employee drinks must be covered with a lid and a straw provided. Employees are to eat in a designated area.
- General Comments that relate to this Inspection
All cold holding units checked OK and recorded below 40 F. Cold holding temps. recorded:Peaches @ 41 F; orange slices @ 41 F; cold holding beef stew @ 39.8 F. Walk in freezer noted at -10 F. Hot holding bean soup @ 168 F. Reviewed two step cooling process with operator. Hot foods must be cooled rapidly from 140 F to 70 F within first two hours and than from 70 F to 40 F within another 4 hours. Operator cools food rapidly using ice wands. Food is prepared in advanced for service two weeks out. Food is frozen for later service and is used within 2 weeks. No recooling of leftover food. All dairy dates are current. Discussed with operator use of damaged food products. The Boys & Girls donates food from the Food Bank to families. Do not sell; donate or use any cans of food that are swelling; bulging or leaking. High temp dishwasher recorded with 180 F final rinse temperature. Please post all food protection manager certificates on site:Mike Perkin and Karyl Robinson.
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7/16/2012 | Routine Inspection 1st | 84 |
- [5] Hands washed and cleaned; good hygienic practices
Observed student workers with gloved hands touch face; clothes and other body parts with gloved hands and handle food. * Students instructed to wash hands; corrected on site.Reviewed with operator proper glove use and appropriate times for handwashing. Operator shall MONITOR for proper 20 second handwash.
- [1] Clean clothes; hair restraints
Observed student workers with no hair restraints. All shoulder length hair shall be restrained by a cap; hat or hair net/hair tie. All employees and student workers must remove all jelwrey before handling food or perfoming food service/handling of clean equipment and duties.
- [5] Necessary toxic items properly stored; labeled; used
400) Store all toxic items away from food; food preparation areas; and food contact surfaces; including dishware.Observed 1 spray can of "Raid" roach/ant spray on shelf with clean equipment. Observed sterno (used for catering events) stored with food products. * Corrected on site.Reviewed with operator to use a professional pest control officer for abatement of vermin. Do not use spray killers in or around kitchen area.
- General Comments that relate to this Inspection
High temp dishwasher recorded @ 186 F; final rinse temp. Food observed date coded and all cold holding recorded < 40 F. Hot holding taco beef recorded between 147-153 F.Reviewed with operator proper chemical storage. Christopher has ServSafe Certification but needs Washoe County Food Protection Manager Certificate by bringing in passing test results; a picture ID; and $28.00 to Washoe County Complex located at 1001 E Ninth St.; Reno; Building B upstairs by 07/15/11.
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7/12/2011 | Routine Inspection 1st | 89 |
- [1] In-use food; ice dispensing utensils properly stored
Observed scoops stored in dry ingrediant bins stored incorrectly.090) Store ice/food scoops within separate clean container or in product with handle up to minimize hand contact with product.* Corrected on site.
- [2] Toilet rooms: self closing doors; fixtures maintained; clean; hand soap/drying devices provided; proper waste receptacle
Observed handsink in dishwashing area with no liquid soap. Observed no disposable sanitary towels at handsinknext to cookline.310) Keep hand sinks stocked with soap and paper towels at all times to ensure proper hand washing.
- [1] Premises free of litter; unnecessary articles; equipment/personal articles properly stored; authorized personnel
Observed employee clothes and other personal items stored next to slicer. 410) Store all personal items away from food; food preparation areas; and food contact surfaces; including dishware.* Corrected on site.
- General Comments that relate to this Inspection
All cold holding units checked OK < 40 F.Walk in reefer @ 36 F; walk in freezer @ -5 F.All food properly stored.Dishwasher recorded w/186 F rinse cycle.Chemicals properly stored.Observed good handwashing. No bare hand contact to ready to eat foods. Reviewed equipment temp. logs. Logs observed not being completed on a consistent basis. Facility is clean and organized. Notes:Reviewed with operator handwashing procedures. Discussed with operator to provide consistent standard operating procedures to temp. check lists and date coding on all food prepared at facility. Facility prepares salads and other foods that are kept for no longer than 7 days.
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5/28/2010 | Routine Inspection 1st | 96 |
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