- General Comments that relate to this Inspection
All violations from the last inspection have been correctedHand towel dispenser is being installed so facility now has two Quat test strips have been purchased and are available to staffAll cold holding units have thermometers; all <=41FResidential fridge is no longer is use and is currently being removedProvided contact copies of blank dishwasher/sanitizer logs; fridge temperature logs; freezer temperature logs.Lorraine K. Seabat WCHD M140827 07/02/2019Summer M. Cottman WCHD M141213 11/26/2019
|
7/6/2015 | Routine Reinspection 1st | 100 |
- [1] Original container; properly labeled
Observed opened cans of pineapple and other juices in the beer fridge. Must transfer to a food grade containers after opening to prevent leaching of metal into juice and cross contamination - corrected on site.
- [1] Thermometers provided and conspicuous
Only the make-up table had an internal thermometer; staff was using an IR thermometer to check the temperature of the cold holding units and documenting the temperature in the mornings. Ensure all refrigeration and freezer units are stocked with a conspicuously placed thermometer in order to monitor unit temperature. All cold holding units <=41F.
- [2] Accurate thermometers; chemical test kits provided; gauge cock (1/4" IPS Valve)
No test strips available to test the sanitizer buckets and the 3 compartment sink. Must provide accurate thermometers/chemical test kits to ensure the Quat sanitizer dispenser is working properly. Buckets tested at 400 ppm Quat by inspector.
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
Currently there is a residential fridge in the back of the kitchen. This must be removed and cannot be used for cold holding; equipment must be NSF o equivalent.
- [2] Toilet rooms: self closing doors; fixtures maintained; clean; hand soap/drying devices provided; proper waste receptacle
Need to relocate the hand towel dispenser from the kitchen next to the front handsink to facilitate proper handwashing by staff.
- General Comments that relate to this Inspection
Food storage goodPackaged deli meat is labeled and dated; ensure all open containers of deli meat are not held over 7 days All cold holding units <=41FFreezer <=0FSanitizer buckets 400 ppm Quat Handwash clean and stocked with soap. Hand towels are in dispenser.Discussed no bare-hand contact with ready to eat food regulations Ice scoop storage goodIce machine upstairs clean
|
6/30/2015 | Routine Inspection 1st | 93 |
- [3] CFPM or person in charge present; certificates posted as required
Contact has a Servsafe food handler certification and another staff member is attending a Servsafe 2-day class. Once this staff member completes the class and passes the final exam; they will need to register with Washoe County Health District.
- General Comments that relate to this Inspection
Ensure storage of ice cream freezer does not block access to the handsink Food storage goodFacility is using Quat sanitizer. If facility is also going to use bleach as a sanitizer; they will also need bleach test strips.All fridges <=40FFreezer <=0FIce machine clean/scoop storage good3 compartment sink okFacility wants to do BBQ; will provide contact with a copy of the Washoe County BBQ Guidleines Ensure all heating or baking equipment is approved by City Fire Department and City Environmental ControlHandsink is also being installed across from the make-up table in the prep area
|
6/6/2014 | Routine Inspection 1st | 97 |
- General Comments that relate to this Inspection
NOTES:I SPOKE WITH DARLENE MILEK ON THE PHONE TO FIND OUT HOURS OF SNACKBAR. DARLENE INFORMED ME THAT THEY HAD CLOSED THE SNACKBAR FOR THE SEASON ON SEPT. 29; 2013. THEY DECIDED TO MAKE SNACKBAR SEASONAL THIS YEAR BECAUSE OF BUDGET. THEY WILL MOST LIKELY BE OPEN APRIL - SEPT. NOW. WILL CONDUCT ROUTINE INSPECTION WHEN THEY OPEN FOR THE SEASON ON 2014.
|
11/27/2013 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
Notes:Front prep unit has been repaired and no longer has standing water. Continue to monitor and repair if condition persists.Walk-in cooler holding at 40 f and product temped at 40 f as well.Front reach in cooler still holding at 44 f. Adjust cooler further so it maintains product at 40 f or below. Facility has started logging temperatures - good. Also recommend taking product temperatures for greater accuracy as well.Multiple discussions have occured; and facilty is clear that they are the permit holders. If in the future the snackbar is leased to a different operator; the permit is not transferable and the new operator will have to apply and be approved for a WCHD Permit to Operate.
|
12/13/2012 | Routine Reinspection 1st | 100 |
- [4] Facilities to maintain product temperature
Observed reach in cooler holding product at 43 - 46 f. Thermometer states the unit is holding at 40 f. Adjust cooler down to ensure product maintains 40 f or below.Walk-in cooler holding product at 45 - 46 f. Thermometer reading at 44 f. Adjust unit to ensure product maintains 40 f or below.
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
Front prep unit has standing water pooling at bottom. Repair to prevent standing water and ensure cooler is working properly.
- General Comments that relate to this Inspection
Notes:Restrooms and handsinks properly stocked. Discussed importance of handwashing. Ensure handsink is kept accessible.Discussed employee health. Ensure employees ill with gastrointestinal symptoms (vomiting and/or diarrhea) are excluded for at least 48 hours after symptoms stop.Other prep unit maintaining product at 40 fDiscussed dishwashing procedures. Operator knowledgeable on how to set up three compartment sink. Quat test strips on site.Dishmachine sanitzing at 200 ppm chlorine. Reduce to 50 - 100 ppm chlorine. Test strips on site.Discussed date marking. All potentially hazardous product must be used up within 7 days from opening original package.Recommend removing any unused equipment/product to ensure easier cleanabilty and provide more space.Kory is scheduled for upcoming CFPM course. Ensure course is taken from an approved instructor. After completion of course and reciept of certificate; obtain WCHD Certification
|
12/10/2012 | Routine Inspection 1st | 95 |
- [2] Food contact surfaces of equipment and utensils clean; free of abrasives; detergents
Observed make-up refrigeration unit in need of cleaning; especially on bottom part. Clean on a more frequent basis. Also observed area under espresso/smoothie prep area in need of cleaning. Clean this and other hard to reach areas on a more frequent basis.
- [2] Toilet rooms: self closing doors; fixtures maintained; clean; hand soap/drying devices provided; proper waste receptacle
No paper towels at upstairs handsink. Provide paper towles to ensure proper handwashing. Corrected.
- General Comments that relate to this Inspection
Notes:Downstairs handsink properly stocked. Discussed importance of handwashing.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 fMake-up coolers at 40 f; 40 f; 39 f-turkey 39 f; chicken 41 fQuat sanitizer in 3 comp sink at 200 ppm Dishwasher sanitizing at 100 ppm chlorine. Obtain new chlorine test strips as strips on site are not accurate.Discussed importance of date marking. Potentially hazardous foods must be used or discarded within 7 days of opening original package to prevent bacterial growth. Recommend smaller packages to help ensure rapid turnover of food products.
|
9/19/2011 | Routine Inspection 1st | 96 |
- [2] Toilet rooms: self closing doors; fixtures maintained; clean; hand soap/drying devices provided; proper waste receptacle
NO PAPERTOWELS AT HANDSINK. MUST PROVIDE PAPER TOWELS AT ALL TIMES FOR PROPER HAND DRYING. CORRECTED ON SITE.
- General Comments that relate to this Inspection
NOTES:HANDSINK AVAILABLE.QUAT SANITIZER IN 3-COMP SINK GOOD AT 200PPM.GOOD COLD HOLDING TEMPS; PEPPERONI 43F.THERMOMETERS AVAILABLE IN ALL REFER UNITS.GOOD FOOD STORAGE.NOW USING GREASELESS FRYERS.UPSTAIRS KITCHEN STORAGE IS GOOD.DISCUSSED EMPLOYEE SICK POLICY. NO INCREASE IN EMPLOYEE ILLNESSES.
|
11/16/2010 | Routine Inspection 1st | 98 |
- [2] Accurate thermometers; chemical test kits provided; gauge cock (1/4" IPS Valve)
Thermometer in downstairs make-up refrigeration unit inaccurate. Thermometer reading at 60 f while product temped between 42-44 f. Provide accurate thermometer and monitor unit to ensure it holds food at 40 f or below. Also; ensure all refer/freezer units are stocked with thermometers.
- [1] Installed; maintained
No hot water in upstairs restrooms (men's and women's). Provide hot water for proper handwashing. Also increase water pressure in women's restroom. Other restrooms ok.
- General Comments that relate to this Inspection
Notes:Handsinks properly stocked. Ensure staff keeps handsink accessible at all times. Freezer is not located in the best place to facilitate handwashing.Walk-in cooler at 38 f. Rice 38 f; beef 38 f.Dishwasher sanitizing at 100 ppm chlorine. Sanitizer in 3 comp sink at 200 ppm quat.Fryer does not have ventilation. Recommend contacting Reno Fire about requirements for ventilation.Brandy Keubler recently completed the Certified Food Manangers Course. Upon receipt of certificate; bring certificate to the Washoe County Health District for Washoe County Certification. Contact Krista at 328-6164 if there are any questions.
|
10/26/2009 | Routine Inspection 1st | 97 |
- [1] Wiping clothes: clean; use restricted
Replace dirty water in wiping cloth buckets as needed
- General Comments that relate to this Inspection
handsinks stockedRefrigerators: 38F; 40F; 36FSingle service items stored properlyDishwasher ~50-100 ppm chlorineHot dogs 163F; Make sure to keep track of times hot dogs placed on rollers and take temperatures to ensure at least 140F before serving
|
12/16/2008 | Routine Inspection 1st | 99 |
|
12/10/2008 | Routine Inspection 1st | 100 |
Restaurant representatives - add corrected or new information about Caughlin Club, 4100 Caughlin Pkwy, Reno, NV »