- General Comments that relate to this Inspection
All violations from the last inspection have been corrected
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2/18/2015 | Routine Reinspection 1st | 100 |
- [1] Installed; maintained
Observed a puddle of water under the soda bags. A work order to repair and leaks has already been requested. Remove water to prevent vermin attraction.
- General Comments that relate to this Inspection
Dipper well cleanReviewed cooking process and date/time system for hot hogs during hot holding.Hot dogs in hot holding 150FFood storage goodIce machine clean Sanitizer in bottle 300-400 ppm QuatFridge <=40FFreezer <=0FDiscussed proper donning of gloves after washing hands
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1/7/2015 | Routine Inspection 1st | 99 |
- [2] Toilet rooms: self closing doors; fixtures maintained; clean; hand soap/drying devices provided; proper waste receptacle
Handsink in the kitchen area did not have hand towels. Corrected on site.
- General Comments that relate to this Inspection
Handsink in front concession area clean and stockedIce machine clean/scoop storage good. Mobile ice bins are also cleaned and sanitized on a regular basisFood storage goodFridge <=40FFreezer <=0FEnsure sanitizer is being used as directed by manufacturer Hot holding:Hot dog 143FScoop storage goodDipper well clean with ample water flowFacility has a system to determine what hot dogs are cooking on the heating rollers and which are hot holding once cookedAll hot held hot dogs are discarded after 4 hoursUpstairs dry storage clean
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5/14/2014 | Routine Inspection 1st | 98 |
- General Comments that relate to this Inspection
Facility utilizes gloves for staff handling popcorn; ensure all staff are trained to properly wash hands prior to donning gloves.Hotdog 200 F; staff have a system for heating up food and ensuring all cooked foods reach required temperature prior to servingAll hot holding units at 150FAll fridges <=41FFreezers <=0FHandsinks clean and stockedDipper well clean with running waterUtensils are cleaned/rotated every shift or as neededFacility utilizes temperature logs for cold holding units and hot holdingFacility also has detailed cleaning schedule for snack bar area Recommend marking the minimum 200 ppm Quat color reference on the tes strip container for staff ease Wall above the FRP board above the 3 compartment sink is becoming worn. If wall becomes more worn and is no longer smooth; sealed and easily clean able; it will need to be repaired.
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8/1/2013 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
No violations observed at time of inspection. Thank you.All cold holding checked OK and recorded below 40 F.All hot holding checked OK. Facility temps hot dogs periodically.First in first out method of rotation on all foods and date marking observed being used.All use by dates current and all food and single service items properly stored off ground.Handsinks properly stocked with liquid soap and sanitary disposable towels.Bathrooms observed clean.Garbage enclosure free of loose litter. Proper scoop storage for ice machine and popcorn machines.Reviewed Snack Bar workers check logs; and all checked OK.Observed good handwashing. Discussed with operator to store all paper products such as napkins off floor in upstairs storage area. Pest control operator services facility weekly. All chemicals stored properly labeled and stored.Ice machine cleaned and sanitized regularly.Check out health inspection scores at washoeeats@washoecounty.us.
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5/23/2012 | Routine Inspection 1st | 100 |
- [1] Single service: articles; storage; dispensing; used
240) Improper storage of single service articles. Store all single service articles at least 6" off ground to avoid cross contamination.Observed popcorn containers and paper cups stored on floor.Observed paper cups stored next to handsink.Discussed with operator to store all cups out of reach of backsplash of water from handwashing. * Corrected on site.
- [4] Number; convenient; accessible; designed; installed
300) All hand washing sinks must remain unobstructed and accessible during operation to ensure proper hand washing.Observed large garbage can placed in front of handsink.* Corrected on site.
- General Comments that relate to this Inspection
All cold holding units recorded < 40 F.All dairy dates current.All chemicals properly stored and labeled.All handsinks properly stocked with liquid soap and sanitary disposable towels.Reviewed with operator proper handwashing. Discussed glove use policy; First In-First Out method of rotation for bulk food such as candy bins. Discussed cleaning and disinfecting after a PVI public vomiting incident.Garbage enclosure observed free of clutter.Observed good handwashing.Floors are cleaned and mopped daily. Facility has active pest control operator. No sign of vermin or droppings.
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5/18/2011 | Routine Inspection 1st | 95 |
- [1] Single service: articles; storage; dispensing; used
240) Improper storage of single service articles. Store all single service articles at least 6" off ground to avoid cross contamination.All single service cups; straws; etc must be stored off ground.Invert plastic spoons so that the handles are up to prevent possible cross contamination.Provide scoops for missing candy bins on east side of snackbar.
- [1] Outside storage area enclosures: properly constructed; clean; controlled incineration
Observed several garbage bags stored inside dumpster enclosure. Facility shall repair compactor and place all garbage bags inside compactor. Garbage is picked up Monday and Thursday. Do increase garbage pickup frequency if garbage bags accumulate outside garbage/trash compactor to 3 days a week.
- General Comments that relate to this Inspection
Notes:Dipper well observed operational with running water.All chemicals properly stored and labeled.Quat sanitizer recorded @ 400 ppm; test strips available.All cold holding checked OK; thermometers present.Hot holding pretzels and hotdogs temped at 140- 143 F.Handsinks properly stocked and checked every .5 to 1 hour by staff.All leftover popcorn is discarded at end of evening and popper is cleaned and sanitized with popper sanitizer powder and hot water.Reviewed with operator proper handwashing procedures. Do cook all hotdogs to a final cook temp. of 165 F prior to hotholding at 140 F. Do calibrate stem thermometer on a daily basis with ice/water bath to 32 F. Facility shall: 1) Remove clutter and any items not used for business operations from store room upstairs in employee breakroom.
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4/28/2010 | Routine Inspection 1st | 98 |
- General Comments that relate to this Inspection
NO VIOLATIONS NOTED AT TIME OF INSPECTION.NOTES: GOOD FOOD STORAGE.SNACK BAR CLEANSCOOPS PROPERLY STORED.ICE MACHINE CLEANHOT DOGS GOOD; KEEP AN EYE ON TEMPERATURE OF HOLDING UNIT.HANDSINK AVAILABLE AND PROPERLY STOCKED. FIND A WAY TO ATTACH SOAP DISPENSER SO THAT IS IT EASIER TO USE. CURRENTLY IT IS LYING ON ITS SIDE ON THE COUNTER.BACK REFRIGERATOR IS FREEZING PRODUCT; A PART IS ON ORDER.
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4/22/2009 | Routine Inspection 1st | 100 |
- [2] Food (ice) contact surfaces: designed; constructed; maintained; installed; located
Facility shall clean and sanitize ice-machine. Ice-machine observed with some growth. Ice machine shall be empty of all contents before sanitizing. Rinse ice-machine throughly after sanitization.
- General Comments that relate to this Inspection
The following was observed at the time of inspection:Hot-holding checked good; hot-dogs holding at 154 degrees; no other foods observed hot-holding.Cold-holding checked good; all potentially hazardous foods in freezer frozen and all dairy products holding below 40 degrees. Reach-in refrigeration holding at 36 degrees. Freezer holding at -2 degrees.All date marking codes checked good; food storage checked ok.Reviewed sanitization procedures for counter surfaces in snackbar area. Facility shall use a quat base sanitizer or chlorine base sanitizer for surfaces in snackbar.Handsinks and restrooms stocked with sanitary towels and soap.Discussed employee illness policies and symptoms to be aware of.
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10/20/2008 | Routine Inspection 1st | 98 |
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