- [2] Accurate thermometers; chemical test kits provided; gauge cock (1/4" IPS Valve)
200) Inaccurate chemical test kits available. Must provide accurate chemical test kits.**Note: Mgr. John Caldwell retrieved new test strips before inspection ended - no re-inspection required-
- General Comments that relate to this Inspection
Handsinks were fully stockedWalk-in Refrig @38FWalk-in Frzr. @-2FAll Reach-ins were <40FTemps noted:Roast Beef slices @ 38FShredded Turkey @39FPastrami slices @ 37FSalami slices @38FDeli sliced cheeses were all <40FHot Meatballs @153F**Hot and plated Beef Cheesesteak and Pastrami Cheese steak sandwiches - temp'd - Beef @192F & Pastrami @201F**Plated Shredded Turkey and Cranberry sauce - temp'd - 38FAll items used for sandwiches found stored above floor3-comp sink used for dishware - tested - 200 ppm QuatSaanitizer buckets in food prep area - tested - 200 ppm QuatAll prep surfaces found cleanMeat slicer cleaned after each slicing sessionCustomer Restrooms found clean and stocked
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5/26/2015 | Routine Inspection 1st | 98 |
- General Comments that relate to this Inspection
All violations from 5/16/14 inspection have been corrected. -Cold water at handsink near grill now working properly. -All dirty and cracking caulk around handsinks has been replaced.
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6/16/2014 | Routine Reinspection 2nd | 100 |
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
Observed caulking around all handsinks in need of replacement to ensure a smooth and easily cleanable surface.
- [1] Installed; maintained
Observed hand sink in area near grill with cold water faucet not working. This faucet should be repaired in order to facilitate proper handwashing. Two other hand sinks are in very close proximity so employees can still easily wash their hands.
- General Comments that relate to this Inspection
The following violations from the 5/16/14 inspection have been corrected: Bottom portion of salad bar reach-in refrigerator is holding temperature now. Shredded turkey @ 42F; shredded beef @ 41F; stuffing @ 39F.
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5/19/2014 | Routine Reinspection 1st | 98 |
- [4] Facilities to maintain product temperature
Observed food (shredded turkey and beef) in botton portion of salad bar reach-in @ 45-50F. Product had been in this unit for less than 3 hours so all product was transferred to walk-in and operator will have unit serviced as soon as possible. The bottom portion of this unit must not be used to hold potentially hazardous food until reinspected by WCHD.
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
Observed caulking around all handsinks in need of replacement to ensure a smooth and easily cleanable surface.
- [1] Installed; maintained
Observed hand sink in area near grill with cold water faucet not working. This faucet should be repaired in order to facilitate proper handwashing. Two other hand sinks are in very close proximity so employees can still easily wash their hands.
- General Comments that relate to this Inspection
All hand sinks clean and stocked. Cold bay reach in unit@ 40F. Mayo @ 40F. Hot sandwiche reach in @ 30F. Tofu @ 37F; Roast beeg @ 41F. Reach in Freezer @ 0F. Walk-in fridge @ 41F. Sauce @ 40F. Walk-in freezer @ 1F. Good food storage throughout facility. *Store raw eggs below raw beef or any ready to eat food. Three compartment sink set up with sanitizer @ 200ppm quat. *Ensure test strips are used daily to monitor sanitizer levels. Sanitizer buckets in place with 200ppm quat.Discussed slicer usage and cleaning procedures. Cleaned between meats and cheeses. Hot holding good. Meatballs @ 165F. Leftovers are cooled in shallow pans and reheated to a minimium of 165F before hot held again. Discussed cooking and cooling procedure for roast beef and turkey. All cooked to 210F and then cooled in shallow pans to 40F and then transferred to larger holding pans. *Recommend flipping stained cutting board on back hot sandwich line.Restrooms clean and stocked.
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5/16/2014 | Routine Inspection 1st | 94 |
- [1] Non-food contact surfaces of equipment and utensils clean
Many often overlooked areas need detailed cleaning to prevent potential cross contamination issues. Wash and sanitize the following non-food contact surfaces (and any others observed): scales for meat weighing; ticket machines; tape dispensers; back door; handles of equipment; etc. Maintain these areas in a clean and sanitary fashion.
- [1] Single service: articles; storage; dispensing; used
Single service items stored on ground (boxed and and bagged) and exposed to mop water. Store all single service items off floor and away from environmental exposure.
- General Comments that relate to this Inspection
Hand sinks stockedFood product stored off floorAll refrigeration equipped with thermometersMake up units @ 40F; 38F; 40F-ham @ 38F-cole slaw @ 48fCooling process observed-turkeys cooked to 165; then shredded; then placed on sheet pans and refrigerated - times noted-Cooled turkey after 3.5 hrs - 46F; after 2.5 hours @ 50FWalk in @ 40F-pastrami @ 40FThree compartment sink @ 200 ppm quatTest strips availableSanitizer buckets @ 200ppm quatRaw product stored in correct fashionFreezer okRestrooms clean and stockedGarbage enclosure cleanSlicer clean
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1/29/2013 | Routine Inspection 1st | 98 |
- General Comments that relate to this Inspection
Handwashes clean and stocked; The handwash on the prep line needs the hot water handle replaced. This needs to be repaired ASA; however; there is a handsink close to the prep line so there are sufficient handwashes until this one can be reapiared. Reach-in fridges <= 40FWalk-in Fridge<=40F Walk-in freezer 10FObserved good handwashing and glove use Bathrooms clean and stockedSanitizer buckets 300 ppm QuatRecommendations: The sanitizer in the 3-compartment sink is pre mixed in dispensor; however; I suggest testing the water regardless to ensure the sanitizer is being dispensed correctly
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2/1/2012 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
**Ok to operate; ok to issue permitHand sinks stocked and operationalHot water okRefrigeration @ 40F or belowFacility cleanSurfaces smooth and easily cleanableDrains ok*Facility will be a risk category 2. A minimum of one full time Washoe County Certified Food Manager will be required to be on staff at all times. 60 days to obtain. List of instructors left.
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10/18/2011 | Opening Inspection | 100 |
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