- [1] Raw / undercooked food advisory; liquor birth defect warning signs posted as required
Alcohol sign not posted. Provided copy of sign to manager; will post sign as required this day.
- General Comments that relate to this Inspection
Shredded cheese 37 F; sausage 37 F; scliced pepperoni 39 F; chicken wings 36 F in refrigerated pizza prep unit.Cut romaine lettuce 40 F in refrigerated salad prep unit.Walk-in cooler at 38 F. Potatoe salad 36 F; shredded cheese 37 F in walk-in cooler.Fresh spinach 40 F; potatoe salad 39 F; shredded cheese 40 F; cottage cheese 40 F in salad bar.Noted hand sinks stocked and functional in prep areas and in restrooms.Dishwasher checked at 130 F and 100 ppm chlorine concentration.Noted some broken and some loose floor tiles on hall at back door. Work order has been made to replace tiles soon.Noted all areas of faility to be kept clean.Theres is only one CFPM in this facility;CFPM obtained certificate over one year ago; facility is in compliance with CFPM requirement.
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9/18/2015 | Routine Inspection 1st | 99 |
- General Comments that relate to this Inspection
The item noted on the previous routine inspection conducted on 10/2/2014 has been corrected.
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11/13/2014 | Routine Reinspection 1st | 100 |
- General Comments that relate to this Inspection
Tue items noted on the inspection conducted on 10/9/2014 have been correctedCFPM's WCHD certificate #M141034 expires 4/14/2019
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10/16/2014 | Routine Reinspection 1st | 100 |
- [1] Installed; maintained
Noted mop sink faucet with shut off valve tee attached to it and one of the valves connected to chemical dispenser. Provide shut off valve for chemical dispenser with hose bibb vacuum breaker for back pressure back flow prevention.
- SECTION XVI: GENERAL COMMENTS
Pepperoni 41 F; Shredded cheese 41 F; sliced ham 46 F (in very small amuount) on top of refrigerated pizza prep unit. Pre-cooked chicken wing 41 F; sausage 42 F inside of unit; thermometer in unit at 42 F; keep air temperature of unit below 40 F.Diced ham 41 F; mixed salad 38 F on salad bar; food containers kept properly inserted in ice in salad bar.Walk-in cooler at 37 F; Shredded cheese bag at 35 F in walk-in cooler.Ensure to keep employee food items stored on shelves below customer foods in walk-in cooler.Dish washer operating at 139 F on wash; 128 on rinse and 100 ppm chlorine concentration. Chlorine test strips are available; dish washer is checked daily and recorded on logs.Noted hand sinks stocked and functional in prep areas and in restrooms.Noted good hand washing practices of employees.Reviewed with manager employee health policy as for symptoms that require employee exclusion from work and return to work time frame.
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10/2/2014 | Routine Inspection 1st | 99 |
- General Comments that relate to this Inspection
The items noted on the previous routine inspection conducted on 10/16/2013 have been corrected
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10/21/2013 | Routine Reinspection 1st | 100 |
- [2] Accurate thermometers; chemical test kits provided; gauge cock (1/4" IPS Valve)
Dishwasher operated on chlorine sanitizer; no chlorine test strips available. Obtain chlorine test strips for proper daily monitoring of chlorine concentration in dishwasher at 50 to 100 ppm.
- [1] Outside storage area enclosures: properly constructed; clean; controlled incineration
Noted build-up of dirt and leaves behind the dumpster in enclosure. Clean enclosure frequently to keep it clean.
- General Comments that relate to this Inspection
Sliced ham 42 F; pepperoni 36 F on top of refrigerated pizza prep unit.Walk-in cooler at 36 F.Noted hand sinks in prep areas and in restrooms stocked and functional.Noted good hand washing practices of employees.Facility noted to be kept clean in general.Dishwasher checked at 136 F and 100 ppm chlorine concentration.
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10/16/2013 | Routine Inspection 1st | 97 |
- General Comments that relate to this Inspection
No violations noted.Notes:Restrooms and handsinks properly stocked. Discussed importance of handwashing. Observed handwashing - good.Discussed employee health. Ensure employees ill with gastrointestinal symptoms (vomiting and/or diarrhea) are excluded for at least 48 hours after symptoms stop.Reach in cooler at 40 f-pepperoni 41 f-canadian bacon 41 fWalk-in cooler at 38 f-cheese 39 f-bacon 40 fSalad bar temps good-potato salad 39 f-kidney beans 38 fNo raw product at facility. Chicken wings and pizza toppings all precooked.Dishwasher sanitzing at 100 ppm chlorine. Test stips on site.Quat sanitizer buckets at 200-400 ppm quat. Test strips on site.Observed good food storage.Facility clean and well kept.Discussed increase in gastrointestinal illness in community. Gave facility EPA's list of Registered Products Effective Against Norovirus as normal cleaning and sanitzing is not effective against norovirus. Obtain product effective against norovirus for games/ arcade areas/common areas. Areas should be cleaned/disenfected routinely and product should be on hand in the event of an increase in illness. Also discussed cleaning of PVI's (public vomiting incident). If a PVI occurs; area carpets should be steam cleaned with a water tempeature of least 170 f. Also; if a PVI occurs the area should be cleaned/disenfected within a 25 foot radius including walls up to 6 feet. Also left facility WCHD gastrointestinal illness guidleines. Facility is not being asked to implement all of these guidelines; but were given for informational purposes. Please note that facility has NOT done anything wrong; WCHD is trying to be proactive due to increase in illness being seen in community. Please call Krista at 328-6164 if there are any questions.Also call WCHD at 328-2434 of any reports of illness.
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11/8/2012 | Routine Inspection 1st | 100 |
- [3] CFPM or person in charge present; certificates posted as required
No certified food protection manager. Facility was instructed to obtain a CFPM at last years inspection and has yet to obtain one. Obtain a certified food protection manager. List of instructors left with operator.
- [1] Walls; ceilings: attached equipment constructed; good repair; clean surfaces; dustless cleaning methods
Observed holes in wall in dry storage room. Seal holes to prevent rodent/pest entry.Observed wall in dry storage room in need of cleaning. Clean wall and monitor for leaks from soda lines.
- General Comments that relate to this Inspection
Notes:Restrooms and handsinks properly stocked. Discssued importance of handwashing. Observed employee handwashing - good.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 38 fReach in cooler at 38 f Pizza make up unit at 40 f-sausage 40 - 41 f-cheese 40 f-canadian bacon at 39 f-chicken wings at 41 fSalad bar temps good-mac salad 40 f-ham 39 fFreezers at -15 f and - 7 fQuat sanitizer bucket at 200 ppm Dishmachine at 100 ppm chlorineObserved good food storageFacility clean and well kept
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9/30/2011 | Routine Inspection 1st | 96 |
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
Base coving/wall in dry storage room area damaged. Repair to ensure smooth cleanable surface and to prevent rodent entry. Damage appears to be from mop sink on other side of wall. Recaulk mop sink and monitor for further damage.Observed broken floor tiles on kitchen side of salad bar. Replace to ensure smooth cleanable surface and to prevent further damage. Also repair broken tile in hallway near mop sink.
- General Comments that relate to this Inspection
Notes:Restrooms and handsinks properly stocked. Discussed importance of handwashing/employee hygiene.Discussed employee health. Ensure employees ill wtih vomiting and/or diarrhea are excluded for at least 48 hours after symptoms stop.Walk-in cooler at 34 f-cheese 34 fPizza prep unit at 36 f-pepperoni 38 f; sausage 38 fSandwich prep unit at 34 fSalad bar temps good - (replace broken thermometer)-potato salad at 39 f; hard boiled eggs 41 f; pasta salad 38 fDishwasher sanitzing at 100 ppm chlorineSanitizer bucket at 200 ppm quatFacility clean and well keptCertified Food Protection Manager no longer works at this facility. Replace CFPM within 30 days (by 1/10/11). List of instructors left at facility.
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12/13/2010 | Routine Inspection 1st | 99 |
- [2] Food protected during storage; preparation; display; service; transportation
Observed prep sink being used for cleaning pizza pans. Utilize three compartment sink for this purpose. Use prep sink for food only to prevent cross contamination.
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
Base coving in dry storage room is damaged. Replace base coving to provide smooth easily cleanable surface and also to prevent damage to wall.Also observed missing floor tile in hallway and tiles pulling away from wall near ice machine. Repair.
- General Comments that relate to this Inspection
Notes:Handsinks and restrooms proplery stockedAll temps goodWalk-in cooler at 36 f-beef at 37 fMake-up cooler at 38 f-sausage 39 f; pepperoni 40 f; beef 38 fSalad bar-eggs 37 f; potato salad 39 fDishwasher sanitizing at 100 ppm chlorine. Ensure staff test dishwasher frequently.Sanitizer bucket at 200 ppm quatFacility clean and well keptDiscussed cleaning of games. Facility uses an anti static cleaner on games. Recommend using a sanitizer on frequently handled parts of games (ie handles; buttons; etc). Inspector will follow-up with facility about other sanitizer options.Derek Maguin has completed the Serv Safe course; but needs to obtain Washoe County Health District Certification. Obtain by 12/13/09.
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11/30/2009 | Routine Inspection 1st | 97 |
- [2] Food protected during storage; preparation; display; service; transportation
Observed two covered containers: 1 crushed pepper flakes and 1 parmesan cheese with ramekins stored inside containers. Use a scoop that has a handle so that food does not come into contact with the food stored inside the container. THIS IS A REPEAT VIOLATION. * ALL SCOOPS REMOVED FROM ALL CONTAINERS AT TIME OF INSPECTION-CORRECTED ON SITE.050) Food product stored on floor. Store all food product at least 6 inches off floor to prevent potential cross contamination. Observed one box of head lettuce stored on floor of walk-in reefer.
- [1] Walls; ceilings: attached equipment constructed; good repair; clean surfaces; dustless cleaning methods
Observe wall tiles in dry storage area out of place. Reposition wall tiles to prevent possible cross contamination from overhead debris. THIS IS A REPEAT VIOLATION.
- General Comments that relate to this Inspection
Notes:Cold holding salad table/unit was not repaired at time of re-inpsection. Do not use unit until repaired for cold holding at 40 F or lower. Provide a thermometer for unit.1) Dispose properly all unused and drying paint in mechanical room by 07/21/08.Reviewed with operator handwashing and employee sick policy.
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7/17/2008 | Routine Reinspection 1st | 97 |
- [4] Facilities to maintain product temperature
040) Cold holding unit not maintaining proper temperature. Repair unit to maintain 40 degrees F or below to prevent bacteria growth.Observed reach-in reefer at salad bar station @ 63 .3 F. Mandarin oranges @ 63.3; honey dew @ 64 F. All food in reefer voluntarily discarded. * Corrected on site. Do not use reefer until unit is repaired and cold holding/monitored @ 40 F or lower.
- [2] Food protected during storage; preparation; display; service; transportation
050) Food not covered. Except during cooling; all food products must be covered to prevent potential contamination.Observed bacon bits in reach in reefer not covered. Observed flour hotel pan with no lid.Observed crushed pepper flakes with ramekin as scoop. Use a scoop so that the handle does not come into contact with the food.
- [1] Outside storage area enclosures: properly constructed; clean; controlled incineration
Observed dumpster area w/ garbage inside enclosure. Clean to prevent vermin attraction.
- [1] Walls; ceilings: attached equipment constructed; good repair; clean surfaces; dustless cleaning methods
Observed wall tiles missing in dry storage area. Replace wall tiles to prevent possible cross contamination. Observed missing ceiling tile under pizza cutting prep table.
- [5] Necessary toxic items properly stored; labeled; used
400) Label all containers of toxic chemicals with name of contents.observed one container of liquid chemical not labeled. *Connected on site.400) Store all toxic items away from food; food preparation areas; and food contact surfaces; including dishware.Observed 1 canister of stainless steel cleaner on top of and next to clean pitchers and plastic hotel pans. * Corrected on site.Observed 1 spray bottle of water not labeled in reach in salad bar reefer. * Corrected on site.
- General Comments that relate to this Inspection
Notes:Hot holding temps. recorded:Marinara sauce @ 150 F; voluntarily discarded. Cold holding temps. recorded:Potato salad @ 36 F; cottage cheese @ 37.4. Items to correct that are not deductions:Clean floor sink in mop room. Clean floor sink connected to soda fountains. Clean underneath the surfaces to the soda dispenser.Secure all helium tanks with chain in the mop room.
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7/16/2008 | Routine Inspection 1st | 87 |
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