- [2] Toilet rooms: self closing doors; fixtures maintained; clean; hand soap/drying devices provided; proper waste receptacle
Observed hand sink area with mold build up around sink and floor sink; and particle board that is no longer cleanable. This entire cabinent extending to the area over the floor sink needs to be replaced with fixtures that are smooth and easily cleanable.
- General Comments that relate to this Inspection
Hand sink stocked and accesible. Make up unit on line- all food at 40F or below. *This unit missing an internal thermometer- please replace. All hot holding good. Hot dogs @ 160F; soup @ 165F; chili @ 165F. Freezer @ 0F. Large reach in unit in back @ 40F. All food @ 41F. *Ensure eggs stay stored below all other raw and ready to eat food. Grill drawers @ 40F. Good ice scoop storage.All dishes washed in main kitchen or are disposable. No additional CPFM's and no fails.
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11/12/2015 | Routine Inspection 1st | 98 |
- General Comments that relate to this Inspection
All violations from previous inspection have been corrected.
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10/3/2014 | Routine Reinspection 1st | 100 |
- [1] Wiping clothes: clean; use restricted
Observed sanitizer bucket with 0 ppm Chlorine. Moist wiping cloths must be kept in sanitizing solution between uses to prevent bacteria growth.
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
- General Comments that relate to this Inspection
Hand sink clean and stocked. Make up unit @ 30F. Ranch @ 38F. Mayo on top @ 38F. Reach in @ 42F. Tomatoes @ 41F. Steak @ 41F. Hot holding good. Cheese @ 145F. Chili @ 180F. Hot dogs @ 150F. Freezer @ 0F. Ice scoop storage good.*Adjust refrigerator settings on drawers under grill. Display read 43F and food inside temped 43F-45F.
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9/17/2014 | Routine Inspection 1st | 99 |
- [1] Non-food contact surfaces of equipment and utensils clean
General cleaning could be done in facility. Exposed wood should be resealed to facilitate proper cleaning. Clean and seal surfaces to maintain sanitary conditions.
- General Comments that relate to this Inspection
Hot holding ok-hot dogs @ 145FReviewed Gyro handling - all procedures followed correctlyLine drawers @ 41FMake up unit @ 39FTong storage okIce machine okThawing is done under refrigeration
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9/12/2013 | Routine Inspection 1st | 99 |
- [2] Food protected during storage; preparation; display; service; transportation
FOUND CHILI BEING HOT HELD AT 127F. CHILI WAS FRESH TODAY. MUST HOT HOLD AT 140F OR ABOVE. ENSURE THAT CHILI IS HEATED PROPERLY PRIOR TO PLACING IN WARMING UNIT. CHILI WAS RE-HEATED WHILE ON SITE.
- General Comments that relate to this Inspection
NOTES:HANDSINK AVAILABLE AND STOCKED.GOOD COLD HOLDING TEMPS- HOT DOGS 42F; CHEESE 43F.FACILITY CLEAN AND ORGANIZED.ICE SCOOP PROPERLY STORED.COLD DRAWERS GOOD.FOOD PREPPED IN MAIN KITCHEN.
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4/25/2012 | Routine Inspection 1st | 98 |
- [1] Single service: articles; storage; dispensing; used
SINGLE SERVICE UTENSILS IMPROPERLY STORED. MUST STORE UTENSILS WITH HANDLES IN SAME DIRECTION TO ELIMINATE POSSIBLE CONTAMINATION TO MOUTH PART OF UTENSILS.
- General Comments that relate to this Inspection
NOTES:HANDSINK AVAILABLE AND PROPERLY STOCKED.SANITIZER BUCKET GOOD AND TEST STRIPS AVAILABLE.ICE SCOOP PROPERLY STORED.HOT HOLDING ALL ABOVE 140F.GOOD COLD HOLDING.THERMOMETERS AVAILABLE.FOOD COVERED AND PROPERLY STORED.
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9/15/2011 | Routine Inspection 1st | 99 |
- [1] Non-food contact surfaces of equipment and utensils clean
Clean the accumulation of grease on the sides and underneath the flattop grill.
- General Comments that relate to this Inspection
OBSERVATIONS AND RECOMMENDATIONS:1) All temperatures observed were at or near regulation (i.e. - chili in hot hold at 142F)2) The hand washing station was stocked and operational.
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11/22/2010 | Routine Inspection 1st | 99 |
- [5] Potentially hazardous food meets temperature requirements during storage; preparation; display; service; transportation
030) Potentially hazardous food found out of temperature. Ensure all cold foods maintain 40 degrees F or less and hot foods maintain 140 degrees F or more to prevent bacteria growth.Hot dogs@ 108 F to 114 F on left side of grill. Maintain at 140 F. or above for hot holding. Hot dogs are cooked in Main Kitchen and transported hot to the Snackbar 2. Hot dogs had been on grill for less than 1 hour. Reheated immediately to 165 F.
- [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.Cold unit temperatures below: Ranch dressing @ 49 F.; jalapenos @ 49 F.; sliced tomatoes @ 42 F. Foods above: sliced tomatoes @ 53 F.; Ranch dressing @ 54 F. Service or repair cold unit so that the tempertures of 40 f or below are maintained throughout the shift.
- [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.Supply thermometer in cold unit so that Snack bar staff can monitor the temperatures. Do not rely entirely on the infrared thermometer checks as they are done when there is no activity in the Snackbar.
- [1] Storage; handling of clean equipment / utensils
- General Comments that relate to this Inspection
No additional violations ntoed. Chlorine sanitizer in wiping rag buckets @ 200 ppm. Hand sinks stocked. Maintain half and half containers in ice water or under refrigeration.Remove foods from cold table and cold drawers to main kitchen walkins when Snackbar is not in service.
- General Comments that relate to this Inspection
Previous violations from 7/24/2009 have been corrected. Cold table: slice tomatoes @ 44 F on top. Below: sliced tomatoes @ 40 F. Recommend stocking cold unit so that there is adequate air circulation.Hot dogs on grill @ 147 F. on left side that had previouly been a proble. Keep hot dogs hot @ 140 F.
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7/27/2009 | Routine Inspection 1st | 90 |
- [5] Potentially hazardous food meets temperature requirements during storage; preparation; display; service; transportation
Hot dogs temped 120F-140F on the roller. Currently the operator heats on the roller then finished off on the flat top grill. The hot dogs must be initially cooked to 165F to kill off any listeria that may exist prior to hot holding at 140F. They may then finish off on the flat top grill. (Corrected on-site; hot dogs removed for cooking; boiling; in the main kitchen).
- [1] Thermometers provided and conspicuous
No thermometer in the reach-in cooler. Provide
- [1] Non-food contact surfaces of equipment and utensils clean
The inside surfaces of the reach-in cooler need to be cleaned and maintained clean.
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9/22/2008 | Routine Inspection 1st | 93 |
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