- General Comments that relate to this Inspection
Handsink clean and stockedBathrooms clean and stockedFinal cooking temperature of hamburgers was 163F out of the machine. Ensure burger cooker is warmed up to proper minimum temperature prior to cooking hamburgers to ensure proper internal cooking temperature. All fridges <=40FFreezer <=0FFood storage goodAll food items covered and time/date stamped Expiration dates current on food items Reviewed pest abatement system. CPO comes once a month. Did not observe and pest activity in the facility. Recommend having CPO install sticky pads; especially in loft storage area; to better monitor any pest activity.Ice machine clean Facility is also replacing the racks in the walk-in fridge Sanitizer buckets 200-300 ppm Quat
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4/22/2015 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
Contact said the deep chiller for cakes is being repaired; the heating unit on the door needs to be replaced. She said they are monitoring frost formation and protecting food if they see any frost forming on the unit. Discussed with contact the importance of cleaning and sanitizing sink used to wash vegetables to prevent cross contamination. Recommend reviewing with staff that handsink compartment in sink should only be used for handwashing.3 compartment sink 300-400 ppm Quat; contact was able to verbalize and show proper testing proceduresAll fridges <=41FFreezers <=0FFood storage goodHandsink clean and stockedEnsure all cold holding units have thermometers even if temps are being taken on units 2x a dayNo hot holding items were available to test Reviewed pest control system; especially for upstairs storage area Bathrooms clean and stocked
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1/16/2014 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
All violations from the last inspection have been correctedGaskets have been replaced and floor has been swept. Cake freezer is on a weekly schedule to remove and ice if needed Owner said cutting boards will be replaced by next routine inspection**Reminder: CFPM is set to expire at the end of this year** Facility has two staff with CFPM's
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3/22/2013 | Routine Reinspection 1st | 100 |
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
Observed ice forming along the back of the cake freezing reach in freezer. Also observed ice forming on the gasket of the unit. Contact said they are already aware the unit needs to be repaired as the door is not shutting correctly. Need to repair or replace unit so the doors seal correctly and ice is not forming in the unit to maintain correct ambient temperature and prevent food contamination.
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
Observed debris and dried liquid under the mobile shelves next to the ice machine. Clean thoroughly to prevent vermin attraction and maintain sanitary conditions.
- General Comments that relate to this Inspection
**Reminder; CFPM is set to expire at the end of this year**Upstairs dry storage ok; suggest organizing and removing all unneeded items to facilitate cleaning All fridges <=41FAll freezers <=0F Bathrooms clean and stockedHandsink clean and stocked; reminded staff this sink can only be used for handwashing purposesObserved good handwashing during inspectionAll food storage goodSuggest storing tongs for frozen hamburgers in clean container 3 compartment sink 400 ppm QuatSanitizer bucket 300 ppm QuatHamburger off cooker 155FReviewed employee sick and exclusion policyIce machine clean/ice scoop storage good
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2/26/2013 | Routine Inspection 1st | 98 |
- General Comments that relate to this Inspection
All violations corrected at time of inspection. Thank you.Two door makeup table recorded with food temperature of 40 F.Proper icescoop storagea and scoop storage for all other in use scoops and utensils.
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5/23/2012 | Routine Reinspection 1st | 100 |
- [4] Facilities to maintain product temperature
Observed food temped in 2 door cold holding unit with food temps. between 44.2 and 44.5 F. Cold holding unit not maintaining proper temperature. Repair unit to maintain 40 degrees F or below to prevent bacteria growth.
- [1] In-use food; ice dispensing utensils properly stored
Observed a scoop; tongs and other in use food utensils stored improperly in water between uses. Do store all ice cream scoops in functioning dipper well. Knives may be stored in ice and water baths and changed when water has become visibly dirty or when ice has melted.* Corrected on site.
- General Comments that relate to this Inspection
Walk in units checked OK and recorded below 40 F. Thermometers present in all cold holding units.Reviewed temperature and HACCP logs for restaurant and all checked OK. All cooked hamburgers are cooked on order and cooked to well done. Final cook temperatures recorded.Handsinks properly stocked with liquid soap and sanitary disposable towels. Quat sanitizer recorded at 200 ppm.Restaurant is clean and organized.First in first out method of rotation. All dairy dates current.Soft serve machines cleaned every day and broken down every other day to be washed; rinsed and sanitized including all hoses and gaskets. Garbage enclosure observed kept sanitary. Check health inspection scores at: Washoeeats@washoecounty.usA reinspection is required for cold holding unit.
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5/21/2012 | Routine Inspection 1st | 95 |
- [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.Raw breaded chicken stored directly above ready to eat sliced bread.
- [1] Premises free of litter; unnecessary articles; equipment/personal articles properly stored; authorized personnel
410) Store all personal items away from food; food preparation areas; and food contact surfaces; including dishware.Observed personal employee food and drinks improperly stored. Discussed with operator to designate an area in back kitchen for employee personal food so that food is stored separate from food served to public.
- General Comments that relate to this Inspection
Cold holding temperatures recorded:Sliced tomatoes @ 38 F; shredded cheese @ 39 F; and cold cuts of deli meat recorded between 28-34 F.Hot holding chicken strips temped at 144 F. Quat sanitizer recorded at 200 ppm.Handsinks properly stocked; observed good handwashing practices.Dipper wells operational. Soft serve machines cleaned and sanitized every other day. FIrst in; first out method of rotation with all food products.All dairy dates current and all food cold holding at 40 F or lower. Chemicals properly stored and labeled.Restrooms observed in sanitary condition.Do install a cold holding thermometer in reach in raw beef pattie freezer. * All beef patties observed frozen.
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11/18/2011 | Routine Inspection 1st | 97 |
- [1] Thermometers provided and conspicuous
Observed missing thermometers in reach in freezer where frozen raw beef patties are stored.Observed missing thermometer in reach in makeup table where chicken strips and fries are stored.All food observed frozen.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.
- [1] Storage; handling of clean equipment / utensils
Observed plastic cutlery stored improperly in drive through area. 230) Improper storage of utensils. Store all utensils with handles facing the same direction to avoid cross contamination.
- General Comments that relate to this Inspection
All cold holding units checked OK.All food properly stored.All use by dates current.Hot holding temps. recorded:Beef patties @ 150 F; chicken strips @ 143 F. Facility uses color coded tongs and labeled knives for both different meat food products.Proper scoop storage in all condiment bins.Handsinks properly stocked.Notes:Reviewed with operator employee sick policy and handwashing procedures. Discussed with operator to organize clutter stored upstairs to prevent vermin attraction and harborage. Do repair handle to mop sink sanitizer dispenser to be operational and in good repair. Reviewed cleaning and sanitizing schedule for softserve machines; all checked OK; unit gets cleaned and sanitized every other day by management staff.
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5/28/2010 | Routine Inspection 1st | 98 |
- General Comments that relate to this Inspection
No violations noted. Walkin freezer @ -8 F. Walkin refrig @ 36 F. Makeup table below @ 38 F. above inernal temps.: tomatoes @ 40 F.; cheese @ 38 F.Hot holding internal temps.: hamburgers @ 54 F. chicken strips @ 146 F.; chili @ 171 F.Freezer display w/ cakes @ -20 F. No cooking was being done at time of inspection.Facility maintains temperature logs for equipment and cooking/hot olding temps.Observed employees washing hands.
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4/7/2009 | Routine Inspection 1st | 100 |
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
Facility shall replace damaged reach-in refrigeration gasket near ice-cream machine.
- General Comments that relate to this Inspection
The following was observed at the time of inspection:Hot-holding checked good; beef patties holding at 154 degrees; chili holding at 142 degrees; white gravy sauce holding at 151 degrees.Cold-holding checked good; cheese at 41 degrees.Sanitization at three-compartment sink checked at 200-400ppm quatinary ammonia.Sanitizer buckets available with solution at 200-400ppm quatinary ammonia.Walk-in freezer at -10 degrees; walk-in refrigeration at 37 degrees.Handsinks and restrooms properly stocked with sanitary towels and soap. notes: facility shall try to keep food debris out of reach-in refrigeration gaskets.Facility has completed recent renovation with new floors; counters; and reach-in refrigeration units.
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4/25/2008 | Routine Inspection 1st | 99 |
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