- General Comments that relate to this Inspection
Notes: No violations observed during the inspection. The facility was clean and organized.-Discussed hand washing policy and employee sick policy. Ensure employess sick with vomiting; diarrhea; jaundice; stay out of work at least 48 hours after symptoms have stopped.-Handsinks clean and stocked.-Hot holding temperatures good. Pizza 164F; brisket 170F; breakfast sandwhich 140F; hot dog 168F.-Make up unit temperature at 38F. Sausage 45F; cheese 47F; olive/mushroom/onion mixture at 50F (Had been in unit for 3 hours) Advised facility to discard the mixture within the hour if it is not used. Also; advised the facility to have maintenance look at the make up unit and to keep the lid closed when not in use.-Reach in cooler at 42F. Salad at 42F.-Reach in freezer at -2.5F. All product frozen.-Walk in cooler at 38F. Salad 39F; chicken 37F. All product stored properly. Lights shielded. Clean and organized.-Prep areas clean and organized.-Cutting boards clean and smooth.-3 compartment sink set up properly. Sanitizer at 400 ppm Quat.-Test strips available.-Mop area clean and organized.-PCO is Ecolab on a monthly basis.-Outside garbage stored properly.In addition to the CFPM listed above the facility does have other employees with CFPM certificates. Operator will e-mail CFPM list to the inspector and Inspector will do a CFPM follow up with the information. Per manager no individuals have taken a CFPM exam and failed the exam within the last year.
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8/28/2015 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
No violations noted.Notes:Restrooms/handsinks properly stocked. Discuussed importance of handwashing.Discussed employee health. Ensure employees ill with gastrointestinals symptoms (vomiting and/or diarrhea) are excluded for at least 48 hours after symptoms stop.Walk-in cooler at 35 f-cheese 39 f; chicken 35 fPizza prep cooler st 40 f-pepperoni 38 fHot holding temps good-briskit 171 f; hot dogs 180 f; pizza 156 fBriskit is the only item that is cooled. Product is cooled on sheet pans in small batches and placed in walk-in coolerSanitizer spray bottle at 400 ppm QuatSanitizer in 3 comp sink @ 200-400 ppm Quat
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8/13/2014 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
No violations noted.Notes:Handsinks and restrooms properly stocked. Discussed 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 36 f-cheese 39 fOne side of prep unit holding product at 36-39 f. Other side holding at upper 40's. Unit was taken out of commission and product voluntarily discarded. Refer repairman arrived on site at time of inspection.Hot holding temps good-briskit 189 f-hot dogs 176 f-pizza 155 fTemperature logs taken frequently throughout the day.No cooling of food occursSanitizer buckets at 200 - 400 ppm quatThree compartment sink at 300 ppm quatFacility clean and well kept
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10/21/2013 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
Temperatures in hot food unit. Pizza slice 155 F; turkey sandwich 155 F; chicken baken 120 F t0 132 F; do not place chicken bakes on wire rack as this prevents from keeping them at 140 F or above. corrected at this time.Sliced turkey 41 F; sliced tomatoes 43 F in deli prep unit. Produts had been out to prepare sandwiches recently; thermometer of refrigerated unit where products stored below 40 F.Walk-in cooler at 36 F; tub of grilled chicken breast strips at 39 F.Quats sanitzer in 3-compartment sink checked at 300 ppm.Noted hand sinks stocked and functional.CFPM for snack bar has National Registry FSP certificate; must apply for WCHD's certificate by 10/1/2012
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9/21/2012 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
Walk-in cooler at 34 F.Hot dog at 183 F in hot holding unit.Pizza at 185 F in hot case.Shredded cheese at 34 Fand sliced pepperoni at 37 F on top of refrigerated prep unit.Noted hand sinks stocked and functional.
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8/23/2011 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
Two staff memebers were issued CFPM certificate by WCHD.Snack Bar facility is now in compliance with CFPM requirement.
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10/22/2010 | Routine Reinspection 1st | 100 |
- [3] CFPM or person in charge present; certificates posted as required
No Certified Food Protection Manager possessing a WCHD's certificate currently on staff at snack bar. Must have one staff memeber complete an approved certification class by 10/24/2010.
- General Comments that relate to this Inspection
Food temperatures checked: polish dog 176 F; chicken bake 146 F. pizzas at 142 F and 176 F.Shredded cheese at 39 F; sliced pepperoni at 39 on top of refrigerated pizza table.Walk-in cooler at 38 F.Quats sanitizer at 300 ppm in 3-compartment sink.Noted hand sinks stocked and functional.Temperatures logs are mainatined.
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9/24/2010 | Routine Inspection 1st | 97 |
- General Comments that relate to this Inspection
Lights in hot food cases have been replaced with shatter resistant lights as required on previous inspection conducted on 8/10/09Shawn Jeffers has applied for WCHD's certificate. Post certificate upon receipt in establishment.
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8/17/2009 | Routine Reinspection 1st | 100 |
- [1] Lighting provided as required; fixtures shielded
Replace lights in churro case and chicken bake case with shatter resistant lights.
- General Comments that relate to this Inspection
Pizzas at 140 F; !72 F and 153 F; chicken bake at 154 F in hot-holding cases.Hot dog at 176 F and polish dog at 177 F in warmer unit.Shredded cheese at 40 F on prep cooler.Walk-in cooler at 38 F.Quats sanitizer checked at 200 ppm in 3-compartment sink.Hand sinks found stocked and functional.CFPM Shawn Jeffries has been certified by Costco's Food Safety training program. Must apply for WCHD's certificate by 8/17/2009.Keep WCHD's Certificate posted upon receipt.
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8/10/2009 | Routine Inspection 1st | 99 |
- General Comments that relate to this Inspection
The following was observed during the inspection:Walk in unit @ 38 f; All food properly stored.Reach in units @ 38 f; Strawberries 38 f; Pepperoni 38 f; Polish dogs 38 f; Cheese 38 f.Hot holding: Hot dogs 172 f; Pepperoni pizza 178 f.Handsink accessible & stocked properly w/ p-towels & soap.Observed employees handwashing. Observed proper food handling.Tongs stored correctly for polish dogs.Food prep area clean and organized. Cutting boards clean. Dry storage clean.3 comp sink @ 200ppmSani buckets @ 200ppmAll chemical products stored in separate location away from food products.Items discussed w/ Shawn: Cleaning schedule; temperature logs; and food serving of hot dogs.
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12/12/2008 | Routine Inspection 1st | 100 |
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