- General Comments that relate to this Inspection
NOTES:NO VIOLATIONS NOTED AT TIME OF INPSECTION.HANDSINKS AVAILABLE AND PROPERLY STOCKED.OBSERVED GOOD HANDWASHING WHILE ON SITE.HANDWASHING SIGNAGE LEFT WHILE ON SITE.OBSERVED GOOD NO BARE HAND CONTACT WITH READY TO EAT FOODS. FACILITY ALREADY HAS POLICY IN PLACE.GOOD HOT AND COLD HOLDING TEMPS - ALL WITHIN REGULATION.FACILITY DOCUMENTS TEMP LOGS - REVIEWED AND IN GOOD ORDER.THERMOMETERS AVAILABLE IN ALL REFRIGERATION UNITS.3-COMP SINK GOOD WITH 200PPM QUAT.SANITIZER BUCKETS GOOD.REVIEWED COOLING PROCESS.NO PEST CONTROL ISSUES.NO EMPLOYEE HEALTH ISSUES.REVIEWED NEW FOOD REGULATIONS.INSTRUCTED FACILITY TO NOT COVER PANS OF SHREDDED TURKEY OR STUFFING DURING THE COOLING PROCESS UNTIL IT HAS REACHED 41F OR BELOW.FACILITY HAS A SEWER GAS ODOR IN THE FRONT OF FACILITY FOR THE LAST FEW WEEKS. THEY ARE CURRENTLY WORKING ON THIS ISSUE TO TRY TO DETERMINE THE SOURCE OF ODOR.FACILITY HAS AT LEAST 1 OTHER CFPM BUT NO CERTIFICATE ON SITE. MUST EMAIL OR FAX ME A COPY OF CERTIFICATE WITH NAME; CERTIFICATE NUMBER AND EXPIRATION DATE TO bwickman@washoecounty.us OR FAX 775-328-6176.FACILITY HAS NOT HAD ANYONE FAIL CFPM TEST WITHIN THE LAST YEAR.
|
10/26/2015 | Routine Inspection 1st | 100 |
- [2] Food (ice) contact surfaces: designed; constructed; maintained; installed; located
Facility shall replace/re-surface/sand all cutting boards at sandwich preparation stations. All cutting boards showing heavy wear with cracks; please maintain all surfaces smooth and easily cleanable.
- General Comments that relate to this Inspection
The following was observed at the time of inspection:Hot-holding checked good; meatballs/sauce checked at 172F; marinara at 177F.Cold-holding checked good; ham at 37F; roast beef at 42F; steak slices at 36F; turkey at 37F; tomatoes at 35F.Observed three-compartment sink set-up; quatinary ammonia checked at approximately 200-400ppm.Handsinks stocked and functional; observed handwashing and glove use with sandwich preparation.All refrigeration and freezer systems checked within regulation; walk-in refrigeration checked at approximately 34F. Food products properly stored and rotated.
|
4/29/2014 | Routine Inspection 1st | 98 |
- [2] Food (ice) contact surfaces: designed; constructed; maintained; installed; located
Facility shall replace/re-surface all three cutting boards at sandwich make-up refrigeration units. All cutting boards showing wear; all food contact surfaces shall be smooth and easily cleanable.
- General Comments that relate to this Inspection
The following was observed at the time of inspection:Hot-holding checked good; meatball/sauce checked at 186F; steak cooking at 173F.Cold-holding checked good; ham at 36F; turkey at 38F; roast beef at 34F; tomatoes at 36F.Three-compartment sanitization procedures checked good; quatinary ammonia checked at approximately 300ppm.All handsinks checked stocked and functional; observed handwashing; observed glove use on sandwich assembly (good)*****All refrigeration and freezer temperatures checked within regulation.Operator understands proper exclusion for any employee illness.
|
7/3/2013 | Routine Inspection 1st | 98 |
- [1] Non-food contact surfaces of equipment and utensils clean
Observed areas (equipment/refer handles; food bins; wall behind three compartment sinks and prep areas; employee lockers) in need of general cleaning. Clean all non food contact surfaces on a more routine basis.
- General Comments that relate to this Inspection
Notes:Restooms and handsinks properly stocked. Discussed importance of proper handwashing and proper glove use. Handwashing observed - good.Discussed employee health policies. Ensure employees ill with gastrointestinal symptoms (vomiting and/or diarrhea) are excluded for at least 48 hours after last bout of illness.Cold holding temps good - all refers at 40 f or below-stuffin 38 f; roast beef 39 f; ham 38 f; pastrami 38 f; cheese 40 fHot holding temps good-meatballs 175 fObserved/discussed cooling procedures - good.Line checks are done throughout the day. Recommend recording temps on logs. Also recommend taking cooling logs in order to verify cooling process.Sanitzier buckets at 200 - 400 ppm. Test strips available.Discussed cleaning and sanitizing procedures for meat slicer - good.Ensure frozen foods are not thawed at room temperature. Foods must be thawed under referigeration; under continuously cold water; in the microwave; or as part of the cooking process.Ensure employee drinks are kept covered with a straw as well as stored in a designated area away from prep areas or customer food.
|
6/13/2012 | Routine Inspection 1st | 99 |
- General Comments that relate to this Inspection
No violations noted.Notes:Restrooms & handsinks properly stocked; Discussed importance of handwashing. Observed good handwashing.Discussed employee health. Ensure employees ill with gastrointestinal symptoms (vom. & diarrhea) are excluded for at least 48 hours after symptoms stop. Walk-in cooler at 34 f-turkey 37 f; pastrami 36 fWalkin freezer at -4 fMake-up units at 37 f; 40 f; 38 f-steak 34 f; chick peas 38 f; ham 41 fSanitizer buckets at 200 ppm quat. Test strips on site.Facility clean and well kept*Remind staff to keep product uncovered during cooling. Cover after product reaches 40 f.*
|
8/30/2011 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
**Ok to operate; ok to issue permitAll brand new equipmentRefrigeration @ 40F or belowConstruction is mostly complete - a few small items to finish prior to operation*Facility must be completely cleaned and sanitized after all construction items finished before operations begin*Facility is a risk category 3 and requires a minimum of one full time CFM at all times. Stefanie Fedele is in the class currently. Facility has 60 days to complete class.
|
2/24/2010 | Opening Inspection | 100 |
Restaurant representatives - add corrected or new information about Capriotti's, 5140 Kietzke Ln, Reno, NV »