- General Comments that relate to this Inspection
Notes: Facility has a Washoe County Certified Food Protection Manager.
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4/28/2015 | Routine Reinspection 1st | 100 |
- [3] CFPM or person in charge present; certificates posted as required
Crystal Gil has a Serv Safe Certificate; # 11179085; Exp 06/19/19. Operator needs a Washoe County Registered Certified Food Protection Manager within 60 days. 04/18/15. -Previous CFPM Daniela Perez left the company in December 2014.
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2/18/2015 | Routine Inspection 1st | 97 |
| No violation noted during this evaluation. | 2/18/2015 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
Notes:-Handsink clean and stocked. Observed good hand washing.-Restrooms clean and stocked.-Discussed employee sick policy. Ensure employees sick with gastrointestinal symptoms (vomiting; diarrhea; jaundice) are removed from work at least 48 hours after symptoms stop. -Good food and chemical storage.-Temperatures on cook line good. Chicken nuggets 177F; Hamburger 170F. -Cold holding good. Lunchmeat 38; Tomatoe 37F.-3 compartment sink good. Quat 300 ppm-Reach in cooler at 20F. Breaded chicken 29F.-Salad cooler at 40F. Dates good.-Walk in freezer 6F. Walk in cooler 35F.-Ice machine clean. Good scoop storage.*Discussed y valve at the mop sink overriding the backflow prevention. Told operator if regulations or policy changes require they remove the valve it would be discussed before points were deducted.
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2/18/2015 | Routine Inspection 1st | 100 |
- [1] Installed; maintained
The ice machine pipes have been repaired; but the leaking from the water filters and the cleanout under the 3 compartment sink have not been repaired yet. Contact said the maintenance staff is going to be back in the next couple of days to finish the repairs.
- General Comments that relate to this Inspection
Ensure all employee personal items are properly stored away from the food or food contact surfacesIce machine clean/scoop storage goodHandsink clean and stocke
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3/10/2014 | Routine Reinspection 1st | 99 |
- [1] Installed; maintained
At the start of the inspection the PVC drain pipe from the ice machine was disconnected and water was pooling on the floor. This was corrected on site and unit is draining to a floor drain. However; mold was observed growing inside the exposed pipe connected to the ice machine; need to replace PVC to prevent contamination of the ice machine and prevent pipe from backing up into ice bin.Observed water leaking from the flex pipe connection on the left water filter above the mop sink. Need to tighten connection or repair to so water is not leaking or pooling. Observed water leaking from the pipe under the three compartment sink near the clean out; water pooling under the sink. Need to repair to prevent pooling water and prevent mold growth.
- General Comments that relate to this Inspection
Bathroom clean and stockedHandsink clean and stockedSanitizer buckets 100 ppm ClIce machine clean/scoop storage goodAll hot held items 145-187F; most items are discarded after being held for 30 minutes All veggies; including sliced tomatoes; are only held at room temp for <=4 hr. Past that time they are discarded. All toppings are stored in food grade containers with lids and time stampsFood storage goodDid not observed and insects or vermin throughout the facility or in dispersed sticky trapsAll fridges <=41FFreezer <=0F
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2/24/2014 | Routine Inspection 1st | 99 |
- General Comments that relate to this Inspection
Handsinks clean and stockedAll fridges <=41FFreezer <=0FFood storage goodgrilled chicken 172FHamburger 181Fchicken strips 160FSanitizer buckets 100 ppm Cl3 compartment sink 100 ppm Clice machine clean/all ice scoop storage good
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1/30/2013 | Routine Inspection 1st | 100 |
- [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. Observed thermometers missing in the following cold holding units:1) reach in freezer where hamburger patties are stored. All raw beef patties observed frozen.2) reach in salad refer adjacent fryer station. Cheese temped at 43 F. 3) reach in deep freezer for french fries. All fries observed frozen.4) Walk in freezer. Wall display thermometer is broken. All food observed frozen.
- General Comments that relate to this Inspection
Daena Lopez has completed ServSafe course and needs to acquire her Washoe County Food Protection Manager certificate. Bring passing test results; confirmation of an approved 16 hour food protection manager course and $32.00 to Washoe County Health District located on 1001 E Ninth Street; building B upstairs in Environmental Health. Current CFPM for facility has expired as of 11/28/12. Please acquire a current CFPM certificate from Washoe County by 12/04/12.Handsinks properly stocked with liquid soap and disposable towels. Observed good handwashing. No bare hand contact to ready to eat foods.Date and time coding is being used on food product. Lettuce; cheese; onions; tomatoes are being time coded for a 4 hour hold time in the temperature danger zone (room temperature). Health inspector observed good time marking on all food items stored on makeup line. All food properly stored; no raw over ready to eat and no chemicals stored next to food.Discussed with operator to store all employee personal drinks in a covered container with a straw provided or in a stored in a covered container. Do not allow employee to store their personal items near or around food preparation; cleaning or storage areas. Designate an area for employees to eat and drink that is not in one of these areas. Hot holding temps. recorded:Basic chicken @ 165 F; chicken tenderloin @ 155 F; chicken tendercrisp @ 148 F; fish fillet @ 156 f; chicken nugget @ 146 F; chicken grill @ 176 F; beef patty 170 - 176 F. All cold holding foods checked OK. Dairy dates current.All in use cooking and serving utensils are cleaned and sanitized once every four hours. Reviewed with operator employee sick policy; Operator knows when to exclude ill employees. Any employee with diarrahea or vomiting must remain at home for 48 hours from the last episode.
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11/28/2012 | Routine Inspection 1st | 99 |
- [5] Potentially hazardous food meets temperature requirements during storage; preparation; display; service; transportation
Observed half and half with recorded temperature of 59 F.030) Potentially hazardous food found out of temperature. Ensure all cold foods maintain 40 degrees F or less.Cold holding creamer unit was not turned on. * Operator discarded creamer found out of temperature; corrected on site. Discussed with operator to have cold holding creamer unit be an item to be checked off on the daily check off list.
- [1] Premises free of litter; unnecessary articles; equipment/personal articles properly stored; authorized personnel
Observed employee handbags stored on shelves of bag in the box soda system. Store all personal items away from food; food preparation areas; and food contact surfaces; including dishware.
- General Comments that relate to this Inspection
Walk in unit recorded at 38 F; walk in freezer recorded @ 0 F. All food stored properly inside units; covered and datecoded.Hot holding temps. recorded:Chili @ 174 F; original chicken patty @ 139.9 F; chicken nuggets @ 140F.Lettuce at salad makeup table temped at 38 F.All cut lettuce; tomotoes and onions are kept out of temperature no longer than 4 hours. Time coding is being used to monitor time. All food is discarded by end time.All chemicals properly stored and labeled.Handsinks properly stocked with liquid soap and sanitary disposable towels. Reviewed handwashing procedures with operator. All staff washes hands every hour and staff is monitored for proper handwashing and appropriate times.Beatriz and Roselia are both ServSafe Certified but need to acquire their Washoe County Food Protection Manager Certificates. Bring ServSafe certificate; a picture ID and $28.00 to Washoe County Complex; Building B upstairs in Environmental Health Services located at 1001 E Ninth St.; Reno. Post Washoe County Food Protection Manager Certificate on site once received. Please call health inspector when this has been completed.
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11/28/2011 | Routine Inspection 1st | 94 |
- General Comments that relate to this Inspection
No violations observed at time of inspection.All cold holding units checked OK and under 40 F.Walk in reefer @ 38 F; walk in freezer @ 0 F.All food properly stored; datemarked and covered.All chemicals properly stored.Handsinks properly stocked.Hot holding temps. recorded:beef patties 180-184 F hot holding. Chicken hot holding @ 161 F.Beef patties are held no longer than one hour.Bleach sanitizer @ 100 ppm. Facility has a dishwasher that is not high temp nor chemical sanitizing that they use for equipment prewashing prior to washing and sanitizing. Observed good handwashing.Reviewed employee sick policy. A doctor's note is required for RTW for any gastrointestinal illness or 2 day absence.Note:Do not allow employees to store personal artifacts such as clothing; purses; phones etc on shelves of food or food service equipment. Do designate an area for employee drinks and personal items.
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6/9/2010 | Routine Inspection 1st | 100 |
- [1] Thermometers provided and conspicuous
No thermometer in the front reach-in cooler under the POS counter. No thermometer in the open top refrigerated pie/drink display cooler. (Corrected on-site).
- General Comments that relate to this Inspection
NOTES:Facility was very clean and well organized. All temperatures were within limits. Hot holding/ burger=167F; thick burger=157F; chicken tenders=181F; o chicken=157F.Handsinks were stocked and functional. Sanitizer levels all measured within limits for bleach (i.e. 50-100ppm). Dish machine rinse >180F.
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5/1/2009 | Routine Inspection 1st | 99 |
- General Comments that relate to this Inspection
No Violations Observed at the Time of Inspection:notes:Facility currently uses a three-compartment sink and high temperature dishwasher. High temperature dishwasher final rinse @ 184 degreesThree-compartment sink sanitization checked ok at 100ppm chlorine.Hot-holding good; beef patties holding @ 157-159 degrees; chicken nuggets @ 154 degrees.Maximum hot-hold time for beef patties (45 minutes to 1 hour maximum.)Maximum hot-hold time for chicken breast ( 1 hour).Main walk-in refrigeration unit checked good at 38 degrees; all products properly labeled with proper product rotation.All handsinks and restrooms properly stocked.Sanitizer buckets and chemical test kits available with proper chlorine concentrations of 50-100ppm.
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2/20/2008 | Routine Inspection 1st | 100 |
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