- [1] Thermometers provided and conspicuous
080) Thermometer missing in cold holding unit. Ensure all refrigeration and freezer units are stocked with a conspicuously placed thermometer in order to monitor unit temperature.Digital thermometer broken on the hamburger freezer. No additional thermometer contained in the unit. **Corrected on site.Operator placed a shielded plastic thermometer in the freezer unit and in the reach-in ice cream shake refrigerator.
- [3] CFPM or person in charge present; certificates posted as required
Operator is operating with an expired WCHD CFPM certificate. No other CFPM on staff. Facility must have at least one full-time CFPM on staff to oversee operations and manage food safety.Operator will have 60 days to take the class and renew certificate; or by May 11; 2015.
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
210) Non food contact surface not maintained properly. All non food contact surfaces must be maintained properly.Plastic lid on the hamburger freezer is cracked. Replace the lid to prevent physcial contamination of the product.
- [5] Cross connection; back siphonage; backflow
Observed a backflow of water in the mop sink that was clogged with dirty water and food debris. Water was to the flood rim level; approx. 1" below the floor but had not yet overflowed into the kitchen storage area.**Corrected on site. Plumber was called out to snake the line.Operator will call the Health Department and voluntarily close in the event of future backflow issues.Sink to rinse ice cream blender has a "Y" connector; but no vaccuum breaker. Remove the "Y" or install a backflow preventer.
- [1] Installed; maintained
Hand sprayer in the three-compartment sink is leaking and wrapped in plastic wrap and a latex glove as a "temporary" fix. Operator stated that the parts have been ordered; but they received the wrong ones.
- [1] Walls; ceilings: attached equipment constructed; good repair; clean surfaces; dustless cleaning methods
Vents throughout the kitchen observed dirty and black. Thoroughly clean the vents; particularly over food prep areas; to prevent cross-contamination of food product.
- General Comments that relate to this Inspection
Food and single-use items properly stored 6" off the ground.Operator has SOPs for time as a public safety control for product on prep line. Time stickers present on all TCS food. Timers on hot product and burgers (30-45 min hold time).Chemicals properly stored and labelled and locked in a metal cage.Reach-in Ice Cream Shake Fridge: Strawberries 38F; Tropical Mango 37FWalk-in cooler temperature: 32F- Cream Cheese Frosting 35F- Iced Coffee Mix 32F- Romaine 35F- American Cheese 32FWalk-in Freezer 5F- All food frozen solidFinal cook temperature on hamburger: 174FHandsinks and restrooms properly stocked with soap; paper towel and hot/cold running water.
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3/12/2015 | Routine Inspection 1st | 88 |
- [1] Thermometers provided and conspicuous
Thermometer missing in cold holding unit. Ensure all refrigeration and freezer units are stocked with a conspicuously placed thermometer in order to monitor unit temperature.
- [1] Walls; ceilings: attached equipment constructed; good repair; clean surfaces; dustless cleaning methods
Ceiling tiles have several air gaps between them. Repair following area to maintain a smooth; durable; and easily cleanable surface.
- General Comments that relate to this Inspection
Notes-Hand sinks properly stocked and used.-Walk-In 38F.-Freezer 2F.-Date labeling observed.-Glove use observed.-Hot holding-Chicken 155-165F.-Hamburger 165F.-Eggs 160F.-Wiping cloth sanitizer at 300 ppm quat.-Three compartment sink ok.-Test stripes available.-Reach-In 38F.-Reach-In 38f.-Freezer -2F.-All scoops properly stored.-All lights properly shielded.-All items stored at least 6" off the ground.
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2/20/2014 | Routine Inspection 1st | 98 |
- [1] Thermometers provided and conspicuous
Small freezer did not have a thermometer. All refrigeration units must have thermometers.
- [3] CFPM or person in charge present; certificates posted as required
No CFPM on staff. Rosemary and Jesus have completed Serv Safe; but neither one is registered with Washoe County as a CFPM.
- General Comments that relate to this Inspection
NotesRosemary needs to go to Health Department to get certified as a CFPM.-All hand sinks properly stocked and used.-Bathrooms ok.-All items stored at least 6" off the ground.-Chemical storage ok.-Three compartment sink and wiping cloth buckets at 100 ppm chlorine.-Walk-In 39F.-Date labeling observed.-Glove use observed.-Freezer 3F.-Freezer -3F.-Freezer -2.4F.-Reach-In 37F.-Thong storage ok.-Hot Holding-Chicken 148-162F.-Fish 153F.-Hamburgers 178-188F.
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4/4/2013 | Routine Inspection 1st | 96 |
- General Comments that relate to this Inspection
Notes: Below noted at time of inspection:1) Resturant was very celan and well organized.2) HACCP in place3) Strict handwashing policy and training policy in place.4) Hot holding all the burgers were at 157-172 degree F. Hold for one hour to 45 minutes and then discard.5) Chicken was at 154-171 degree F; discard after one hour.6) Hamburger prep line onion 51; tomato 49; bacon 43; all degree F. Advised should try to maintain 40 or below.7) All sanitizer buckets were at 100 ppm.8) Three comp sink only sanitizer at 100 ppm.9) Walkin refer at 40 degree F in middle of delivery. All product properly stored.10) Salad prep was at 37 degree F all product properly stored.11) Freezer at 5 degree F in middle of delivery all product frozen and properly stored.12) Sick policy reviewed and in place.13) Restroom/trash/ and mop areas good.14) Very good control from raw to cooked and discard.Good Job
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3/12/2012 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
Notes: Below noted at time of inspection.1) Hot Holding- All chicken 172-180 degree F; Hamburgers 170-176 degree F. Off Grill chicken 180 degree F.2) Discard hot held product after certain times depends on product written in HAACP plan.3) HAACP in place4) Handsinks stocked hot/cold water5) All sanitizer solutions at 100 -200 ppm6) All thermometers and test strips present7) Glove use observed8) Trash receptacles all clean9) Restrooms stocked (could not check womans)10) Dry storage area organized and clean light good11) Refer at 15 degree all product stored properly and temps good. 12) Freezer at 5 degree F all product stored good and all frozen;.13) Shippment just arrived they reorganize both refers and freezers so old product up front new product in back.14) Cold hold ok just stocked for lunch temps on the high side 50 degree F for onions and tomatoes they go through it fast then cut quantity for dowm times.15) Employee sick policy and pest control in place.16) Soda and condiment area is organized and clean.
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2/7/2011 | Routine Inspection 1st | 100 |
- [2] Food protected during storage; preparation; display; service; transportation
050) Food not covered. Except during cooling; all food products must be covered to prevent potential contamination.
- [2] Toilet rooms: self closing doors; fixtures maintained; clean; hand soap/drying devices provided; proper waste receptacle
Need to re-caulk around toilet bases for proper cleaning and to prevent bacterial build-up.
- General Comments that relate to this Inspection
Handsinks fully stockedWalk-in Refrig. @34FWalk-in Frzr. @-6FTemps noted: Cooked burger patties @148F; Cooked Chicken Breast @151F; Raw beef patties Frozen solid-Beverage center cleanUtensils cleaned in 3-comp sink - tested - 100 ppm ClSanitizer buckets used throughoutCustomer restrooms clean and stocked
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3/15/2010 | Routine Inspection 1st | 96 |
- [2] Toilet rooms: self closing doors; fixtures maintained; clean; hand soap/drying devices provided; proper waste receptacle
Need to repair loose faucet in Women's restroom.
- General Comments that relate to this Inspection
Handsinks fully stockedAll reach-ins were <40FWalk-in Refrig @33FWalk-in Frzr @-2FTemps noted: Cooked Beef patties @154F; Cooked Chicken Breast @157F; Raw Beef patties @21FSanitizer buckets used for prep surfaces - tested - 100 ppm Cl3-comp sink used for utensils - tested - 100 ppm ClCustomer restrooms clean and stockedDumpster area clean
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2/19/2009 | Routine Inspection 1st | 98 |
- General Comments that relate to this Inspection
Notes:Handsinks and restrooms properly stocked.Hot holding temperatures good.Chicken nuggets at 153 degrees F.Hamburger patty at 159 degrees F.Sanitizer buckets at 100 ppm chlorine.Walk-in cooler at 40 degrees F.Handwashing and sick policies discussed- policies good.
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3/3/2008 | Routine Inspection 1st | 100 |
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