- [2] Food (ice) contact surfaces: designed; constructed; maintained; installed; located
Mold growth begining on deflector plate of primary ice machine. At the end of the business day remove all ice and wash/rinse/sanitize all internal surfaces. Ensure that the equipment is addressed on a regular basis to prevent growth.
- General Comments that relate to this Inspection
Notes:Handsinks are stocked and available; observed use -gloves are used along prep line; observed no hand contact with ready to eatAll equipment and hot/cold food temps measured within proper rangesAll food product properly stored throughout -all prepared food is labeled with proper discard dates -tongs used to handle raw chicken are also labeled with removal from service timeAll product on prep line is time controlled; proper discard times labeledSanitizer buckets throughout measured at 200-300ppm quat; test strips availableRestrooms stocked and availableChemicals properly storedFacility is generally clean and well maintained
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3/5/2015 | Routine Inspection 1st | 98 |
- [2] Handling of food; ice; minimized
No ice scopp in the drink preparation area. An employee indicates that cups are being used to scoop ice. Handled scoop must be used to dispense ice to minimize bare hand contact. Store scoop in ice with the handle up or in clean container. Item was corrected at this time.
- General Comments that relate to this Inspection
-Multiple handsinks found to be stocked and available; splashguards are installed where necessary; observed employees using handsinks-Walk-in freezer @ -12; all product frozen solid and properly stored-Walk-in refer @ 15; all product date labeled and properly stored -Chili 40; chicken 39; cheese 40-Small prep refer @ 40; chicken 35; cheese 40-Hot holding; bacon 142; burgers 156-Time used as a control on prep line with discard times clearly labeled -gloves worn on prep line; observed proper hair restraints-Various sanitizer buckets measured from 200-400ppm; test strips available-Periodic temps of food product/refer units taken throughout the day -Logs reviewed with no problems noted -Thermometer available
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3/6/2014 | Routine Inspection 1st | 98 |
- [4] Number; convenient; accessible; designed; installed
Observed back handsink blocked by bread racks. Facility is small and lacks adequate storage; however ensure handsinks are easily accessible at all times for proper handwashing. Corrected on site.
- General Comments that relate to this Inspection
Notes:Handsinks and restooms properly stocked.Discussed importance of handwashing and proper glove use.Discussed employee health. Ensure employees ill with gastrointestinal symptoms (vomiting and/or diarrhea) are excluded for at least 48 hours after symptoms stop.Walk-in cooler at 40 f-hamburger patty 38 f-chicken 40 f-steak 41 fPrep cooler at 38 f-cheese 41 f-sausage 40 fReach in display cooler at 38 fWalk-in freezer at -10 fHot holding temps good-gravy 146 f-sausage 141 fPer operator; leftover product is not cooled and is discarded.Facility using time to prevent bacterial growth on condiment line. Times to pull product are clearly listed.Quat sanitizer buckets at 400 ppm.Three compartment sink not set up at time of inspection. Discussed wash; rinse; sanitize procedures - good.Facility overall clean and well kept; but again because of very tight storage conditions; recommend a deep cleaning in hard to reach areas; especially under and behind equipment.Michael has completed an approved ServSafe Course; but needs to obtain Washoe County Certification.
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11/26/2013 | Routine Inspection 1st | 96 |
- General Comments that relate to this Inspection
All violations corrected at time of reinspecion. Thank you.Observed backsplash guards installed at rear kitchen handsink and next to fryer basket storage handsink.
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12/4/2012 | Routine Reinspection 1st | 100 |
- [2] Food (ice) contact surfaces: designed; constructed; maintained; installed; located
Observed inside of ice machine dirty visibly dirty. Clean ice machine lid on a daily basis of all bicarbonate buildup. The entire ice machine must be cleaned and sanitized on a quarterly basis.
- [1] Single service: articles; storage; dispensing; used
Observed insulated paper cups stored on floor in back storage room. Improper storage of single service articles. Store all single service articles at least 6" off ground to avoid cross contamination.* Corrected on site.
- [4] Number; convenient; accessible; designed; installed
A splash guard must be installed at both handsinks in back kitchen to prevent the water from handwashing from contacting the bread rack next to handsink by walk in refer and the handsink backsplash onto the fryer rack station next to the drive-thru window. Bread rack and fryer rack may be moved instead of installing backsplash preventer at these two handsinks.
- General Comments that relate to this Inspection
Cold holding temperatures recorded:Guacomole @ 43.3 F; shredded mixed cheese mix @ 40.8 F and chicken pieces @ 35.5 F.Hot holding temps. recorded:Chili @ 179 F and beef patties @ 174 F.Chemicals properly stored and labeled.Quat sanitizer at 3 compartment sink and at sanitizer bucket recorded at 200 ppm. Handsinks properly stocked with liquid soap and sanitary disposable towels.Employee personal artifacts properly stored.Dipper well operational with running water. Dairy dates current and all food properly stored. No raw over ready to eat.Reviewed with operator cold holding and hot holding temperatures. All hot foods must hot hold at 140 F or higher and cold foods held at 40 F or lower. Time is being used as a public health control for condiments and hamburger fixings on makeup table. All potentially hazardous foods are being time coded for the time in service and the discard/waste time.
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11/29/2012 | Routine Inspection 1st | 93 |
- General Comments that relate to this Inspection
All violations corrected at time of reinspection. Thank you.Handsink properly stocked and with no leaks.Hot holding steam table recorded temps of food hot holding between 143-153 F.Thermometer at reach in freezer.
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11/18/2011 | Routine Reinspection 1st | 100 |
- [4] Facilities to maintain product temperature
040) Hot holding unit not maintaining proper temperature. Repair unit to maintain 140 degreees F or above to prevent bacteria growth.Observed steam table with food hot holding at temperatures between 112-116 F. * Sliced mushrooms; ground beef and chicken patties voluntarily discarded. Steam table temperature adjusted at time of inspection and food temps. will be recorded at 2 PM for proper hot holding at 140 F or higher.
- [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. Observed missing thermometer at reach in hamburger freezer. All raw hamburger patties observed frozen at time of inspection.
- [1] Installed; maintained
290) Must have hot and cold water under adequate pressure with no leaks.Repair leak at handsink in back kitchen.
- [4] Number; convenient; accessible; designed; installed
300) All hand washing sinks must remain unobstructed and accessible during operation to ensure proper hand washing.Handsink in back kitchen observed blocked at time of inspection. Garbage can was moved and later replaced in front of handsink. Discussed with operator to move garbage can and not allow employees to place garbage can in front of handsink. Handsink must have both hot and cold running water under pressure at all times to ensure proper hand washing. Hot water was observed turned off due to leak on hot water side. Facility to have leak repaired and keep handsink unobstructed.
- General Comments that relate to this Inspection
Quat sanitzer recorded at 200 ppm. Do change sanitizer water at bucket when sanitizer has become visibly dirty or at least once every 4 hours. All cold holding checked OK. Restaurant uses time as a control for produce items. Cut tomatoes and lettuce are not held out of temperature longer than 4 hours. Do use time coding and complete time/temperature logs to record this procedure. Handsinks properly stocked.Chemicals properly stored and labeled.Reviewed employee handwashing training and monitoring. No bare hand contact with food.
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11/8/2011 | Routine Inspection 1st | 90 |
- [1] In-use food; ice dispensing utensils properly stored
Observed plastic knives improperly stored in paper cup. Store ice/food scoops within separate clean container or in product with handle up to minimize hand contact with product.* Corrected on site.
- General Comments that relate to this Inspection
Makeup table cold holding at 44 F; do lower thermostat so condiments such as sliced tomatoes; onions and other food is cold holding at 40 F or lower. Guacomole temped at 43.4 F with thermocouple. Operator adjusted thermostat at time of inspection.All other cold holding units recorded below 40 F. All food properly stored; datecoded and covered.Hot holding temps. recorded:Chili @ 196 F; hot holding beef patties @ 198 F; final cook temp. of beef patty @ 201 F. All chemicals properly stored and labeled.Quat sanitizer recorded @ 200 ppm.Observed good handwashing. Handsinks properly stocked. All use by dates current.Facility is clean and organized.
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9/15/2010 | Routine Inspection 1st | 99 |
- [2] Food (ice) contact surfaces: designed; constructed; maintained; installed; located
Observed ice machine dirty with a slime like substance.Facility shall clean top of ice machine and doors of ice machine to prevent possible cross-contamination.
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
Facility shall replace all torn gaskets at makeup table reach in unit and at reach in door to walk in freezer.Refinish shelves to be smooth;durable and nonabsorbent at chemical storage area.
- [1] Installed; maintained
290) Must have hot and cold water under adequate pressure with no leaks.Repair leaks at hand sink and at 3 compartment sink.
- [1] Lighting provided as required; fixtures shielded
370) Lights not shielded. Provide light shields or use shatterproof bulbs to prevent potential glass contamination of food.Shield light in walk in freezer.
- [1] Premises free of litter; unnecessary articles; equipment/personal articles properly stored; authorized personnel
Clean and organized back storage room. Remove all non food items stored on floor to prevent vermin harborage.
- General Comments that relate to this Inspection
Notes;All cold holding reefers recorded < 40 F. Walk in freezer @ 0 F; walk in reefer @ 32 F. Hot holding temps recorded:beef @ 177 F; refried beans @ 193 F. Observed good handwashing. Quat sanitizer @ 400 ppm. Do keep all wiping cloths inside sanitizer bucket. Handsinks properly stocked.
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8/7/2009 | Routine Inspection 1st | 94 |
- General Comments that relate to this Inspection
Opening-Change of Ownership Inspection:Notes:Handsinks stocked properly w/ p-towels and soap.No leaks in any of the pipes for handsinks or 3 compartment sink.Walk in @ 38 f.Freezer @ 0 f.Reach in cooler units @ 38 f. Cold Holding @ 38 fHot Holding @ 140 f.**Light bulb in walk in refrigerator needs to be changed***Will be a risk 3 facility.Ok to issue permit and operate.
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11/6/2008 | Opening Inspection | 100 |
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