- [1] Original container; properly labeled
Observed muffins that had been bagged onsite without a label or a date. Need to label ALL food with the contact information of the facility for trace back and the date as it can only be held for 7 days before it is discarded. Corrected on site. All other food items bagged on site; including ice; were labeled and dated.
- [5] Potentially hazardous food meets temperature requirements during storage; preparation; display; service; transportation
Chili in the steam table: 112F. Contact said it had been there for an hour. Chili is commercially packaged. Need to properly cook chili to 135F and hot hold at least 135F. Chili was reheated to 165F and placed in the steam table. This is the second violation at this facility at this time they are required to maintain final cooking temps and hot holding temps on the chili and all items being hot held until further notice. These logs must be maintained daily. Taquitos 95F; contact said these were ready to eat. Contact moved them in the back of the rollers so they could finish cooking. Need to develop a system where these items are cooked on the rollers or cooked in the back and placed on the rollers and the final temperature is checked. Corrected on site.
- General Comments that relate to this Inspection
All other violations from the last inspection have been correctedFacility is required to maintain cooking and hot holing logs for all items on the front service area including chili; corn dogs; taquitos and chicken tenders. These must be maintained daily and must be maintained until further notice. Copies of a hot holding log; cooking log and thermometer calibration log were left on site with operator.Meat slicer clean and coveredReviewed proper sanitizer level for Quat sanitizer; test strips available Handsink clean and stockedBathroom clean and stocked
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3/18/2016 | Routine Reinspection 1st | 94 |
- [1] Original container; properly labeled
Ice that is bagged on site does not have any labels. Need to label with the facility name and contact information for trace back. Any food item that is made and packed onsite; must have this information.
- [5] Potentially hazardous food meets temperature requirements during storage; preparation; display; service; transportation
Hot holding in soup steam table: Chili 98F and Chicken soup 101F. Contact said these food items had been out since 10 am. Said other staff members probably just turned off the steam table so they could clean the food items. Items were removed from steam table and voluntarily discarded. Food items must be held at 135F during hot holding. Corrected on site. If food items are going to sit to cool off they must be removed from the front service area so it is not accessible by the public.
- [2] Food protected during storage; preparation; display; service; transportation
Observed thawed deli meat that had been thawed on site without a date for discard. Need to labled sliced deli meat so that it is not held for more than 7 days. If deli meat is going to be thawed that day 1 of the seven days is the day the deli meat begins to thaw. Undated deli meats were discarded. Corrected on site.
- [1] In-use food; ice dispensing utensils properly stored
Observed ice scoop for ice machine sitting on top of the ice maker on trays that were dirty. Need to clean and sanitize ice scoop to prevent contamination. Store ice/food scoops within separate clean container or in product with handle up to minimize hand contact with product. Corrected on site.
- [2] Food (ice) contact surfaces: designed; constructed; maintained; installed; located
- [2] Food contact surfaces of equipment and utensils clean; free of abrasives; detergents
Observed mold growing in the ceiling of the ice machine. Need to burn all the remaining ice; clean and sanitize the machine to prevent cross contamination. Observed heavy calcification inside the machine; highly recommend removing calcification to facilitate proper clean and sanitizing. Need to clean and sanitize on a routine basis.Observed food debris on the meat slicer. Contact said they slice deli meat a couple times a week. Need to deep clean and sanitize the meat slicer to prevent contamination. Since it is not used every day; ensure it is cleaned and sanitized prior to use to prevent contamination.
- [2] Accurate thermometers; chemical test kits provided; gauge cock (1/4" IPS Valve)
There was chlorine sanitizer on site but only Quat test strips. Ensure there are test strips onsite for the specific sanitizer being used at the facility.
- [1] Non-food contact surfaces of equipment and utensils clean
Observed dust and some bird feces on top of the reach-in freezer behind the row of soda fridges.
- [1] Wiping clothes: clean; use restricted
Observed moist cloth on the make-up table and no sanitizer buckets available. Moist wiping cloths must be kept in sanitizing solution between uses to prevent bacteria growth. Observed sponges in the deli area; sponges CANNOT be used to clean food contact services unless they are only used once then discarded because they can harbor bacterial growth. Discontinue the use of sponges in the facility.
- [1] Installed; maintained
Faucet in the 3 compartment sink is leaking and it seems the leak was being covered with duct tape. Need to repair faucet and repair the leak to prevent excess water accumulation.
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
Floors are dirty throughout the facility especially under the soda machine; under the cold holding units and under the handsink. Clean thoroughly to prevent vermin attraction and maintain sanitary conditions.
- General Comments that relate to this Inspection
Bathroom clean and stockedHandsink clean and stockedFridges <=41FFood in freezer is frozen solid Expiration dates for all other items besides the deli meats are current Reviewed no bare hand contact with ready to eat foodUtensil storage good
- General Comments that relate to this Inspection
There seems to be a lack of oversight by the CFPM and a lack of a consistent cleaning schedule. Need to train employees on all the items listed above. If issue continue; a CFPM; maybe required to be onsite during all times of operation. Bathroom clean and stockedHandsink clean and stockedFridges <=41FFood in freezer is frozen solid Expiration dates for all other items besides the deli meats are current Reviewed no bare hand contact with ready to eat foodUtensil storage goodFacility has not had employee(s) take and fail one of the recognized CFPM exams in the past year. No other CFPMs at this location.
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3/1/2016 | Routine Inspection 1st | 83 |
- [2] Food protected during storage; preparation; display; service; transportation
Observed taquitos on rollers at 108-133F. Per operator; items are sold within an hour. Items shall be held at 135F or above; or time may be used as public health control if appropriately documented. The time the food enters the danger zone must be documented to ensure that it does not exceed 4 hours.Tongs used to serve taquitos are stored at room temperature. Institute time marking system to ensure tongs are washed; rinsed; sanitized and allowed to air dry at least every 4 hours.Per operator; left over chili is cooled at the end of the night. This procedure is not documented. Cooling logs given to operator. Discussed proper cooling procedures. Ensure food is cooled from 135F to 70F within the first 2 hours and from 70F to 41F within an additional 4 hours.
- [4] Number; convenient; accessible; designed; installed
Observed handsink blocked by radio. Observed employee washing hands in 3 compartment sink. Ensure hand sink is accessible at all times to facilitate proper handwashing. Hands shall be washed in the hand sink only to prevent potential cross contamination. Instructed employee to wash their hands in the hand sink only. Radio was moved.Corrected on site.
- General Comments that relate to this Inspection
No violations noted at time of inspection.Notes:-display and reach in freezer ok -- all product frozen-walk in -- at 41F -- monitor to ensure unit maintains at 41F or below.-display unit ok - sandwiches checked at 37F-thermometers available-ice machine clean; scoop ok-food properly stored; discussed first in; first out procedures with no issues noted-chemicals labeled and properly stored-restrooms clean and stocked-hot cocoa dispenser clean-floor sinks clean-discussed employee health - ensure anyone with gastrointestinal symptoms (vomiting / diarrhea) is excluded for 48 hours after symptoms stop.
- General Comments that relate to this Inspection
CFPM: no other CFPMs at this location.No one has taken an initial exam in the last year and failed.Notes:-hand sink stocked. Discussed regulation of no bare hand contact with ready to eat foods. Institute no bare hand contact procedures.-display and reach in freezer ok -- all product frozen-make up unit in deli area ok - ham 40F; turkey 40F; hot dogs 40F-display unit ok - sandwiches checked at 37F-hot holding chili 165F; chicken nuggets 145F; corn dog 151F-thermometer available-no handling of raw product occurs-ice machine clean; scoop ok-food properly stored; discussed first in; first out procedures with no issues noted-chemicals labeled and properly stored-restrooms clean and stocked-discussed employee health - ensure anyone with gastrointestinal symptoms (vomiting / diarrhea) is excluded for 48 hours after symptoms stop.
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7/24/2015 | Routine Inspection 2nd | 94 |
- General Comments that relate to this Inspection
Violations noted on 2/17/15 inspection have been corrected.-walk in thermometer reading at 32F; packaged back at 34F; sliced cheese at 36F; potato salad at 33F.-ice machine clean-hose on mop sink has been removed
- General Comments that relate to this Inspection
Violations noted on 2/17/15 inspection have been corrected.-Per operator; top part of make up unit will no longer be used. Bottom of make up unit holding food at 40F and below-raw eggs are properly stored-inside of hot cocoa maker clean-inside of walk in clean-handsink stocked-floor sinks clean
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2/19/2015 | Routine Reinspection 1st | 100 |
- [5] Potentially hazardous food meets temperature requirements during storage; preparation; display; service; transportation
Observed lettuce; cheese and tomato in top part of make up unit at 60F; 48F; and 49F. Items voluntarily discarded. Corrected on site.Bottom of unit holding product at 43F and below.This is the third repeat violation. Another routine inspection will be conducted this year. This inspection will not be announced. If operator wishes to use top part of unit to store food; the unit must be repaired or replaced so that potentially hazardous food stored in the top part of the unit is kept at 40F or below. Alternately the operator may prevent the storage of potentially hazardous food in the top part of the unit by blocking it off. The top part of this unit may not be used until a reinspection by the health authority occurs.
- [4] Facilities to maintain product temperature
Observed walk in thermometer reading 48F; packaged bacon at 45F; sliced cheese at 45-46F; potato salad at 44F.Repair unit to maintain product temperatures at 40F or below. Regularly check unit to verify it is holding at the proper temperature.Correct by 2/19/15.
- [2] Food protected during storage; preparation; display; service; transportation
Observed raw eggs in the walk in stored on the floor. Raw eggs must be stored at least 6 inches off the floor to prevent cross contamination.Correct by 2/19/15.Observed inside of hot cocoa dispenser with debris build up. Clean internal parts of the dispenser and maintain on regular cleaning schedule.Correct by 2/19/15.
- [2] Food contact surfaces of equipment and utensils clean; free of abrasives; detergents
Observed inside of lid to ice machine with visable growth. Clean door making sure to prevent contamination of ice inside machine. Maintain on regular cleaning schedule.Correct by 2/24/15.
- [1] Non-food contact surfaces of equipment and utensils clean
Observed fan guards in walk in with large amount of dust and debris build up. Clean fan guards and maintain on regular cleaning schedule.Correct by 2/24/15.
- [1] Installed; maintained
Observed mop sink with hose hanging below the rim of the sink. Bottom of hose may not hang below the flood rim of the sink. Remove hose or fix hose so that a potential backflow situation cannot occur.Correct by 2/19/15.
- [2] Toilet rooms: self closing doors; fixtures maintained; clean; hand soap/drying devices provided; proper waste receptacle
No soap available at the handsink in the deli area. Keep hand sinks stocked with soap and paper towels at all times to ensure proper hand washing.Correct by 2/19/15
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
Observed floor sinks throughout with brown/black buildup. Clean all floor sinks and maintain on regular cleaning schedule.Observed floor of walk in with debris build up; including plastic; crumbs; cardboard; rotten tomato. Clean floor of walk in and maintain on regular cleaning schedule.Corect by 2/24/15.
- General Comments that relate to this Inspection
Notes:-restrooms stocked and clean-food stored properly-chemicals labeled and properly stored-freezers checked ok - all product frozen-ice machine scoop properly stored-discussed first in; first out procedures with no issues noted; Do monitor current product to ensure items past their use by dates are removed from shelves.-dumpster area ok-discussed employee health - ensure anyone with gastrointestinal symptoms (vomiting / diarrhea) is excluded for 48 hours after symptoms stop.
- General Comments that relate to this Inspection
Notes:No food preperation being conducted at time of inspection.***Discontinue use of sponges in 3 compartment sink as they may harbor bacteria**-discussed importance of handwashing to prevent the spread of disease and future regualtions of no bare hand contact with ready to eat food.-make up unit bottom - sour cream at 38F; pizza at 36F; hot dogs at 43F-hot holding ok -- taquitos at 137F; chili at 198F-deli display unit at 32F; product at 41F and below-ice scoop stored ok-restrooms clean and stocked-3 compartment sink and test strips available. Do test sanitizer solution daily to ensure proper concentration. (200-400ppm quat or 50-100ppm chlorine)-thermometers available. Operator has infrared thermometer. Do monitor temperature of food as well as thermometers of equipment to ensure all potentially hazardous food is kept at 40F or below.-date marking system in place-chemicals properly labeled and stored.-no pest issues noted at time of inspection-dumpster area ok-discussed employee health - ensure anyone with gastrointestinal symptoms (vomiting / diarrhea) is excluded for 48 hours after symptoms stop.-
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2/17/2015 | Routine Inspection 1st | 82 |
- General Comments that relate to this Inspection
Violations noted on previous inspection have been corrected.
- General Comments that relate to this Inspection
Violations noted on the previous inspection have been corrected.Discussed the following with CFPM:-Ensure make-up unit temperature is monitored on a regular basis and ensure all potentially hazardous food items (including sliced tomatoes and cut lettuce) are kept at 40F or less - unit checked at 39F at bottom of top loader and above 45F to 50F on top (no potentially hazardous foods stored on top) * ensure functioning thermometer is kept in unit to monitor temperatures of top and bottom.-chemical test strips (quat.) available *Ensure all employees are trained on how to fill three-compartment sink in the following order; wash; rinse; sanitize at 400 ppm quat (per manufactures' recommendation). Ensure all employees are trained on filling wiping cloth bucket at 400 ppm quat for sanitizing of surfaces-Discussed date marking procedure - per operator; employee was re-using bags with old date - operator agreed to discontinue this practice and only use new bags with the date the product (deli meats and cheeses) was taken from freezer and bagged in reach-in.-Discussed developing procedures (check lists/logs) for employees to monitor hot holding temperatures for tornados; hot dogs; soups; etc to ensure temperatures are maintained at 140F or above at all times.*If repeat violations are observed during future inspection; the permit to operate may be suspended.
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3/11/2014 | Routine Reinspection 1st | 100 |
- [5] Source sound condition; no spoilage
10) Repeat violation: Found expired/moldy food products in make-up unit (deli meats). All food must be kept free of spoilage and/or contamination. Spoiled food voluntarily discarded by operator.
- [1] Original container; properly labeled
Label ice bags with name; address and phone number of facility for trace back purposes.
- [5] Potentially hazardous food meets temperature requirements during storage; preparation; display; service; transportation
30)Repeat Violation: Potentially hazardous food found out of temperature (cheese in make-up unit at 62F to 68F and tornados hot holding at 110F) voluntarily discarded. Ensure all cold foods maintain 40 degrees F or less and hot foods maintain 140 degrees F or more to prevent bacteria growth. Bottom of make-up unit holding at less than 40F - ensure all food is stored in bottom of unit to ensure internal temperatures of 40F or less at tall times.*Ensure make-up untit function is checked to ensure adequate circulation to maintain 40F or less at top loader and use only bottom of unit until repaired*Per operator; all hot holding food items are loaded in the am and left all day and discarded at the end of the day. *Product temperatures must be checked throughout the day to ensure foods maintain an internal temperature of 140F or above.
- [2] Food protected during storage; preparation; display; service; transportation
050) Food product stored on floor (eggs in walk-in). Store all food product at least 6 inches off floor to prevent potential cross contamination.
- [2] Accurate thermometers; chemical test kits provided; gauge cock (1/4" IPS Valve)
200) Repeat violation: No chemical test kits available. Must provide chemical test kits to ensure chlorine concentration of 50 to 100 ppm chlorine.
- [1] Non-food contact surfaces of equipment and utensils clean
220) Repeat Violation: Non food contact surfaces of equipment dirty (fryer unit; under cabinets; equipment handles). All non food contact surfaces of equipment must be clean and unnecessary nonfunctioning items such as the microwave must be removed.
- General Comments that relate to this Inspection
General Notes:-walk-in at 40F-reach-in at 38F-freezers less than 0F-product dates current *ensure FIFO policies are in place and all food made and packaged in snack bar is labeled and dated-chemicals labeled and stored properly-restroom stocked
- General Comments that relate to this Inspection
General Notes:-hand sink stocked-freezer less than 40F-bottom of make-up unit less than 40F -cheese; bacon 38F to 40F-three-comp. sink available for wash; rinse; sanitize-restroom stocked-discussed employee health policies. Ensure employees ill with gastrointestinal symptoms (vomiting and/or diarrhea) are excluded for the duration of the illness and 48 hours after symptoms stop.*All violations are repeat violations noted during previous year's inspection. Observed overall lack of managerial control in facility. If similar violations are noted on future inspection; more enforcement action will be taken including permit suspension.*If violations noted above are not corrected within the time-frame provided; a re-inspection fee will be charged and the permit to operate will be suspended.
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2/24/2014 | Routine Inspection 1st | 84 |
- [2] Accurate thermometers; chemical test kits provided; gauge cock (1/4" IPS Valve)
Obtain chemical test kit to verify bleach sanitizer concentration is maintained between 50-100 ppm chlorine.
- General Comments that relate to this Inspection
Violations noted on previous inspection have been corrected.
- General Comments that relate to this Inspection
All violations noted on previous inspection have been corrected with the exception of the above.
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6/6/2013 | Routine Reinspection 1st | 98 |
- [5] Source sound condition; no spoilage
10) Observed cheese (multiple containers) and tomatoes with mold growth. All food must be kept free of spoilage and/or contamination. Operator discarded all spoiled food on-site - corrected.
- [1] Original container; properly labeled
Ensure all ice bags are labeled with facility name; address and phone number for trace-back purposes. Corrected on-site.
- [5] Potentially hazardous food meets temperature requirements during storage; preparation; display; service; transportation
030) Potentially hazardous food found out of temperature (cheese in top load reach-in at 57F - 64F). Ensure all cold foods maintain 40 degrees F or less and hot foods maintain 140 degrees F or more to prevent bacteria growth. Cheese voluntarily discarded - corrected
- [2] Accurate thermometers; chemical test kits provided; gauge cock (1/4" IPS Valve)
200) No chemical test kits available. Must provide chemical test kits (chlorine test strips) to verify sanitizer concentration in wiping cloth buckets and three-compartment sink is maintained at 50 to 100 ppm chlorine.
- [1] Non-food contact surfaces of equipment and utensils clean
220) Non food contact surfaces of equipment dirty (utensils under back cupboard; bulk food containers handles of reach-ins and ovens). All non food contact surfaces of equipment must be clean.
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
350) Floors dirty and cluttered throughout facility. Clean thoroughly including behind; and under equipment and in walk-in to prevent vermin attraction and maintain sanitary conditions. Remove all unnecessary items and clutter.
- [1] Premises free of litter; unnecessary articles; equipment/personal articles properly stored; authorized personnel
410) Ensure all nonfunctioning and unnecessary equipment and utensils are removed from facility and ensure cupboards and storage areas are maintained clean and organized.
- General Comments that relate to this Inspection
General Notes:-reach-in and walk-ins all less than 40F-ice machine clean; scoop stored properly-product dates current; discussed FIFO policies-food and single service items stored properly-restrooms stocked and clean
- General Comments that relate to this Inspection
General Notes:-hand sink stocked-discussed future WCHD requirement of no bare hand contact with ready-to-eat foods-top load reach-in at 40F -cheese; deli meats; hot dogs inside bottom of unit all less than 40F -reach-in freezer 5F-hot holding: -roller burritos 145F -soups 178F - 180F-three-comp. sink available for wash; rinse; sanitize-food and single service items stored 6" above ground-restrooms stocked and clean-discussed employee health policies. Ensure ill employees exhibiting gastrointestinal symptoms (diarrhea; vomiting; fever; jaundice) are excluded from work for at least 48 hours after symptoms stop.
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4/18/2013 | Routine Inspection 1st | 84 |
- [3] CFPM or person in charge present; certificates posted as required
Complete CFPM requirements by 7/15/12.
- General Comments that relate to this Inspection
1. Hot holding: Chicken strips @ 156 f; Burrito 160 f; Taquitoes 148 f. 2. Reach in cooler @ 35 f; Thermometer inside.***Above violations have been corrected**
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5/18/2012 | Routine Reinspection 1st | 97 |
- [1] Original container; properly labeled
This facility bags own ice. All ice bags must be labeled with facility address. Correct by 5/17/12.
- [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.Reach in cooler @ 60 f. All food has been removed. Reach in cooler must register at 40 f or below. Reach in cooler must not be used and must be replaced or repaired. Correct by 5/18/12.040) Hot holding unit not maintaining proper temperature. Repair unit to maintain 40 degreees F or below to prevent bacteria growth.Small hot holding unit for burritos; chicken strips; corn dogs @ 90 f. All hot holding must be at 140 f and above. Moved food to convection oven to hot hold use this unit for a temporary basis until hot holding unit is up to 140 f and holds. No food can be hot held until unit is working properly. Correct by 5/18/12. One heat lamp is out must replace to provide proper hot holding. Hot holding unit is up to 140 f. This unit is ok to use. Employees must check unit to make sure food is being held at 140 f or above. Corrected onsite.
- [3] CFPM or person in charge present; certificates posted as required
This facility must have a Certified Food Protection Manager on hand w/in 60 days. An employee must go through a 16 hour Serv Safe Course and complete by 7/15/12. Once course is complete must come to Washoe County Health District and apply and receive Washoe County Food Managers Card. Bring ceritficate w/ test score attached. CFPM requirements must be completed by date given to prevent further enforcement actions. List of approved instructors given out.
- [2] Toilet rooms: self closing doors; fixtures maintained; clean; hand soap/drying devices provided; proper waste receptacle
Handsink dirty clean on regular basis. Clean 5/16/12.No hand soap at handsink. Must have pump style hand soap at handsink to ensure proper handwashing. Correct 5/16/12.
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
350) Floors dirty. Clean thoroughly to prevent vermin attraction and maintain sanitary conditions.Clean floor by handsink area - floor dirty clean on regular basis. Correct by the end of 5/16/12.
- General Comments that relate to this Inspection
Notes:Walk in cooler @ 40 f. All drink and food products have current dates. All stored properly.Display coolers @ 38 f. Sandwiches 38 f. All food products dated and labeled. Drink cooler @ 40 f. All drink products have current dates. Freezer 0 f. All food products frozen.All food product stored properly on shelves and have current dates.Aisles and floors clean.
- General Comments that relate to this Inspection
Notes:Tornados hot holding @ 168 f. Small hot holding unit hot holding @ 80-90 f. Chicken Strips 95 f; Burrito 90 f; Corn Dog 80 f. Food removed and moved to unit that can hot hold.Convection oven hot holding @ 170 f. Chicken strips 167 f; Burritoes 160.Large Refrigerator @ 38 f. Tornadoes @ 38 f. Cheese 38 f. Reach in cooler @ 60 f. Sliced Tomatoes 58 f; Corrected onsite. Equipment clean.Handsink operational paper towels stocked. 3 compartment sink operational. Counters clean. Dry storage - all food product stored properly.
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5/16/2012 | Routine Inspection 1st | 89 |
- [2] Food protected during storage; preparation; display; service; transportation
050) Raw product stored incorrectly. Store all raw foods below cooked and ready to eat foods to prevent potential cross contamination.Frozen uncooked chicken stored on top of bagged ice in freezer unit. All frozen chicken must be removed and stored in another freezer unit. Correct by 1/12/11.
- [2] Food protected during storage; preparation; display; service; transportation
050) Raw product stored incorrectly. Store all raw foods below cooked and ready to eat foods to prevent potential cross contamination.Observed frozen uncooked chicken stored in ice machine above packaged bagged ice. All frozen uncooked chicken will need to be stored in separate location. Correct by 1/12/11.
- [2] Food contact surfaces of equipment and utensils clean; free of abrasives; detergents
170) Food contact surfaces dirty. All food contact surfaces must be clean and free of debris.Observed meat slicer dirty with food debris. Plastic parts will need to be cleaned on regular basis. Correct by the end of 1/12/11.
- [1] Non-food contact surfaces of equipment and utensils clean
- [1] Installed; maintained
Observed 3 compartment sink spigot leaking and shooting water when water turned on. Must be repaired by 1/17/11 to prevent further enforcement actions. Leak will need to be stopped.
- General Comments that relate to this Inspection
The following was observed during the inspection:Walk in refrigerator @ 40 f. All drink products have current dates.Freezer @ 0 f. All food frozen Reach in freezer - 40 f. Sandwich cooler @ 40 f. All products labeled and dated.Aisles and floors - Clean. Soda Area - ok.All can products have current dates and free from damage.
- General Comments that relate to this Inspection
The following was observed during the inspection:Hot dog steamer: Hot dogs @ 158 f. Hot Holding: Chili 150 f; Soup 156 f; Burrito 150 f. Refrigerator @ 40 f. Tomatoes 40 f; Potato Salad 40 f. Handsink stocked properly.Floors - ok.***Large Freezer in snack bar area does not work will need to be repaired or removed from facility by 1/17/11.Ravinder's Certified Food Managers certificate posted at this location. Food Certification will not be recognized at Quick Stop Location on Rock Blvd. Will need another person Certified for other location on Rock Blvd. Any question call 328-2693.
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1/12/2011 | Routine Inspection 1st | 93 |
- [5] Hands washed and cleaned; good hygienic practices
110) All employees must wash hands with soap and water and dry hands with disposable paper towels.Observed cashier serve hot dogs after handling cash and not washing hands then putting on gloves to serve food.When serving food before putting on gloves all employees must wash hands on a regular basis.
- [1] Installed; maintained
3 compartment sink faucet wrapped w/ cotton towel to absorb leak from fixture. 3 compartment sink Faucet fixture must be repaired by 6/7/10 to prevent further enforcement action.
- [4] Number; convenient; accessible; designed; installed
300) All hand washing sinks must remain unobstructed and accessible during operation to ensure proper hand washing.Handsink inaccessible - sink has bag of rags in basin of sink. All handsinks must be accessible and not used for storage. Remove bag and keep handsink accessible.
- General Comments that relate to this Inspection
The following was observed during the inspection:Walk in @ 40 f. All food products stored properly. Freezer 0 f. All food frozen.All can products have correct dates and free from damage.Ice machine clean and scoop stored properly. All aisles and floors clean. Chemicals stored in separate location away from food products.Drink counters clean and organized.
- General Comments that relate to this Inspection
The following was observed during the inspection:Reach in 40 f. All food stored properly. Deli Meat 38 f; Hard boiled egg 38 f.Display cooler @ 40 f. All food products labeled and dated. Freezer @ 0 f. All food frozen.Hot holding: Chili 168 f; Beef Veg soup @ 16 4 f. All ladles stored properly.Counters and floors clean.
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6/2/2010 | Routine Inspection 1st | 90 |
- [2] Food protected during storage; preparation; display; service; transportation
Eggs stored on top of packages of other food products. Box of eggs stored on floor of walk in. All eggs will need to be stored by themselves on the bottom shelf and all food products will need to be stored 6 inches off the ground.
- General Comments that relate to this Inspection
The following was observed during the inspection:Reach in cooler @ 38 f. Walk in @ 38 f; All drink product have current fresh dates.Freezer 0 f; All food products have current fresh dates. All food frozen.Dry storage clean and organized.All can products have current fresh dates. Pulled one damaged can of chili. Can is dented. Keep all dented or damged cans off shelves.Ice machine clean and scoops stored properly.Ice bags are labeled w/ facilities address.All aisles and floor clean.
- General Comments that relate to this Inspection
The follwoing was observed during the inspection:Hot holding: Chili 170 f; Corn dog 145 f; Chicken Strips 150 f.Display cooler @ 38 f; Ham sandwich @ 39 f. All products have current dates.Make up unit @ 38 f; Cheese 38 f. Freezers 0 f; All food frozen.Handsink stocked and accessible. Counter and floors clean.
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10/22/2009 | Routine Inspection 1st | 98 |
- [1] Original container; properly labeled
Ice bagged at facility not properly labeled. Label all bags of ice produced with a facility label.
- [2] Food protected during storage; preparation; display; service; transportation
Milk found in reach-In passed sell by date. Rotate dairy products to ensure they are sold by proper date.
- [1] Thermometers provided and conspicuous
Broken thermometer in Deli reach-In. Provide working thermometr to ensure unit is holding proper temperature.
- [2] Dishwasher facilities designed; constructed; maintained; installed; located; operated as required
Not using three compartment sink properly as required. The three compartment sink is to be used to wash; rinse; and sanitize.
- [1] Non-food contact surfaces of equipment and utensils clean
Fan guards in walk-In cooler has lint build up. Clean fan guards to ensure food safety.
- [1] Lighting provided as required; fixtures shielded
Lights not shielded. Provide light shields or use shatterproof bulbs to prevent potential glass contamination of food.
- General Comments that relate to this Inspection
Notes:-Bathroom rpoperly stocked.-Ice machine clean.-Ice scoops properly stored.-Walk-In 35F.-All items stored at least 6" off the ground.-All lights properly shielded.-Freezer -2F.
- General Comments that relate to this Inspection
Notes:-Hot holding -Clam Chowder 183F. -Chili 180F. -Chimi 150F. -Corndog 152F. -Potatoe Wedge 144F.-Cold holding -Ham 39F. -Turkey 39F.-Hand sink properly stocked.-Freezer -30F.-Reach-In 38F.-Bathroom properly stocked.-All items properly labeled.
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4/17/2008 | Routine Inspection 1st | 92 |
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