- [1] Installed; maintained
The spray arm at the dish room pre-rinse sink is hanging below the flood level rim of the sink creating a potential for backflow. When hanging free; the spray arm must hang above the flood level rim of the sink. Repair; repalce or remove.
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
Accumulation of dirt; debris; food debris under and behind hard to reach areas in the dry storage room and dish room. Clean and maintain clean.
- [1] Walls; ceilings: attached equipment constructed; good repair; clean surfaces; dustless cleaning methods
Paint; cover or seal the raw wood wall behind the food prep area (in the covered porch) so that it is non-absorbant; smooth and easily cleanable. Alternatively; designate an alternate location with cleanable surfaces to prepare food.
- General Comments that relate to this Inspection
Violations noted on the previous inspection (dated 11-24-15) have been corrected except for those re-listed above.
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12/1/2015 | Routine Reinspection 1st | 97 |
- [2] Food protected during storage; preparation; display; service; transportation
- [4] Sanitization rinse; clean; temperature concentration; exposure time; equipment; utensils sanitized
The dish machine is not sanitizing properly. Bleach bottle was empty. Replaced chemical and primed. Pump did not appear to be drawing any bleach from the container. Dish sanitizing must be done manually in the dish sink until the machine has been repaired. This is a 48-hour abatement order with a required re-inspection. (by Monday 12/1/15)
- [1] Storage; handling of clean equipment / utensils
Operator storing dirty dishes (dirty plate; drink cup) over clean utensils (coffee or soup cups) in coffee preparation room. Store dirty below clean utensils or in a designated area away from clean utensils to prevent any potential for cross- contamination.
- [1] Installed; maintained
The spray arm at the dish room pre-rinse sink is hanging below the flood level rim of the sink creating a potential for backflow. When hanging free; the spray arm must hang above the flood level rim. Repair; replace or remove.
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
There is an accumulation of dirt; debris; food debris under and behind hard to reach areas in the dry storage room and dish room. Clean and maintain clean.
- [1] Walls; ceilings: attached equipment constructed; good repair; clean surfaces; dustless cleaning methods
Operator preparing fruit (cutting; etc.) in an area within the covered porch. The back wall is composed of glass/plastic windows with raw wood framing. Either cover; paint or seal the raw wood directly behind the food prep area so that it is non-absorbant and washable. Alternatively you may designate another area for food preparation.
- General Comments that relate to this Inspection
- Facility CFPMs: Barbara Giacomini; ServSafe; M120745 10/18/17.Stephanie Cardwell; ServSafe- Facility has not had employee(s) take and fail one of the recognized CFPM exams in the past year.- Went over no bare hand contact with ready to eat foods with operator.OBSERVATIONS/REQUIREMENTS:- Operator double stacking food (fetta cheese) vertically in the make table reach in cooler. Do not double stack. Excess bins must be stored in the cooler below or in ice as there is inadequate cooling of product sitting atop other bins in the top portion of the cooler.- Ensure that all hand washing sinks remain open and accessible at all times during operation. Do not store anything in the hand sinks.- Ensure all bulk white powders and other items not easily identified by sight and not in its original labeled container are clearly labeled (e.g. bulk flour bin).- Install a thermometer in the small white chest freezer in the dry storage room. Product was visibally frozen at the time of inspection.- Store eggs on the bottom shelf of the cooler to prevent any potential for cross-contamination of ready to eat product.- All product and equipment temperatures observed were at or near that required by regulation (sausage 40F; reach-in 32F; walk-in 36F; veg. soup 198F). Ensure product cooked and cooled is cooled from 135-70 in 2 hours or less and from 70-41 in an additional 4 hours.
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11/24/2015 | Routine Inspection 1st | 92 |
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
Floor area in food storage observed with built up debris. Ensure area is cleaned/swept on a routine basis to prevent build up of debris.Must clean and/or sweep the area by 7-29-2014
- General Comments that relate to this Inspection
The following was inspected:Dish machine operational with 50 ppm sanitizer;prep area clean and utensils stored properly;3 compartment sink functional and in good working condition;hand sinks operational and accessible with pump soap and paper towel;Walk in refer @ 38 f; salami @ 40f; cheese @ 39f; veggies @ 40 f;Make up cooler @ 40f; hard boiled eggs @ 41f;Stoves and fryer in good condition and cleaned on regular basis;Customer area clean and well maintained;Ensure flour in prep area is cleaned up and maintained on a routine basis.Violations from previous inspection have been corrected.
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7/22/2014 | Routine Inspection 1st | 99 |
- [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 cutting board dirty with food stains. Cutting board must be cleaned on regular basis. Cutting board must be free from stains and be in good condition. Other side of cutting board in good condition. Clean cutting board 9/24/13.
- [1] Non-food contact surfaces of equipment and utensils clean
220) Non food contact surfaces of equipment dirty. All non food contact surfaces of equipment must be clean.Observed shelving in wash area dirty with buildup; food container with flour; and outside of handsink/ prep sink dirty with stains and buildup. Clean on regular basis to prevent cross contamination issues and to maintain sanitary conditions. Correct by 9/25/13.
- [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.Observed floors dirty with food debris in prep areas; walk in cooler area; behind equipment; and floor sinks. Correct and clean by 9/30/13.
- [1] Walls; ceilings: attached equipment constructed; good repair; clean surfaces; dustless cleaning methods
Observed wall in dish area dirty with food stains. Clean by 9/30/13.
- [1] Premises free of litter; unnecessary articles; equipment/personal articles properly stored; authorized personnel
- General Comments that relate to this Inspection
Notes:Walk in cooler @ 40 f; Veggies @ 40 f; Cheeses @ 38 f. All food products stored properly. Make up cooler @ 40 f; Bacon @ 38 f; Cheese 38 f. Freezer @ 0 f. All food products frozen. Fryers/ stove area in good condition - clean. Prep area - scoops stored properly and equipment clean. Utensils; cookware; plates; and glasses stored clean. Handsinks stocked properly and accessible. Prep sink/ 3 compartment sink operational. No leaks observed. Dish machine @ 50ppm. Test strip on hand. Customer area clean and well maintained.
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9/24/2013 | Routine Inspection 1st | 95 |
- [1] Installed; maintained
290) Repair/replace cold water handle on kitchen hand sink faucet to allow for tempering hot and cold water for adequate employee hand washing.
- General Comments that relate to this Inspection
Notes:-hand sinks stocked-discussed future WCHD requirement of no bare hand contact with ready-to-eat foods-make-up unit 36F -cheese; bacon; cooked and cooled soup all less than 40F-walk-in at 35F -cooked and cooled potatoes; cheeses all less than 40F-discussed cooking and cooling procedures with operator. Ensure potentially hazardous foods are cooled from 140F to 70F within 2 hours and from 70F to 40F within an additional 4 hours.-chest freezer not equipped with thermometer - all foods frozen -handled scoops provided for bulk flour; sugar; etc.-dishwasher checked at 50 ppm chlorine-sanitizer spray bottle at 100 ppm chlorine-chemical test kits provided-chemicals labeled and stored properly-food and single service items stored 6" above ground-restrooms stocked and clean-alcohol advisory sign posted as required-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.*Operator enrolled in CFPM renewal course scheduled for 10/18/12. Ensure a WCHD certificate is obtained and ensure a copy is posted in the facility by 11/18/12.
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10/9/2012 | Routine Inspection 1st | 99 |
- General Comments that relate to this Inspection
No violations noted.-walk-in @ 40 F; tomatoe soup made 5/26 @ 36 F-prep table @ 32 F; smoked salmon @ 34 F; cheese on top @ 33 F.-dairy frig. at 34 F.-dish washer sanitizer @ 50 ppm chlorine-all hand sinks stocked with soap and paper towels-water hot at all hand sinks-noted hand washing by staff-chest freezer temp not checked; but foods are well-frozen-discussed employee heath and hygiene including exclusion for 48 hrs after symptoms for gastroenteritis (vomiting; diarrhea; juandice; fever) have endedRecommendations:-Place pump type soap dispenser at hand sink in baking prep area as the installed dispenser doesn't work very well-Keep all potentially toxic products like Limeaway away from or below counter where dirty dishes are storedManager Focus by next routine inspection: to address and track cooling of time-temperature sensitive foods to ensure cooling from 135 F to 41 F in six hours total. Recommend cooling from 135 F to 70 F in 2 hours using an ice-water bath and stirring; if necessary; to achieve this reduction. Then place in walk-in uncovered to achieve 41 F in remaining 4 hrs. Place in 2"-4" hotel pans; if necessary; to achieve this final reduction.
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5/27/2011 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
No violations noted at time of inspection.Notes:-all hand sinks properly stocked-make-up unit at 40F -cheese at 39F -chicken at 40F-walk-in at 39F -cheese at 40F-freezer less than 0F-per operator; most orders are cooked to order. Discussed cooking and cooling procedures with no problems noted.-dairy reach-in at 38F-product dates current-bulk storage containers labeled-food all stored 6" above the ground-dishwasher checked at 100 ppm chlorine-chemical test kits available-employee restroom stocked and clean-customer restroom 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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9/22/2010 | Routine Inspection 1st | 100 |
- [2] Food protected during storage; preparation; display; service; transportation
050) Food product stored on floor in walk-in. Store all food product at least 6 inches off floor to prevent potential cross contamination.
- General Comments that relate to this Inspection
Notes:-hand sinks properly stocked-baking/dairy reach-in at 30F-make-up unit at 40F -salami at 40F -cheese at 39F-walk-in at 38F -potato salad at 40F-discussed cooking and cooling procedures with no problems noted-dish washing machine sanitizer checked at 50 ppm chlorine-chemical test strips available-container labeled-product dates current; FIFO policies in place-chemical bottles labeled and stored properly-restrooms properly stocked and clean-alcohol advisory posted as required-discussed employee health and hygiene policies. Ensure ill employees exhibiting GI symptoms (diarrhea; vomiting; jaundice) are excluded from work for at least 48 hours after their last bout of illness.
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7/31/2009 | Routine Inspection 1st | 98 |
- [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.
- [2] Dishwasher facilities designed; constructed; maintained; installed; located; operated as required
Chlorine sanitizer in dishwasher low at about 25 ppm. Maintain at 50 - 100 ppm.
- General Comments that relate to this Inspection
Foodhandlers may drink out of covered plastic cups with a straw. Store foodhandler drinks on shelving away fro fod product.Service refrigerator at 50 F. Removed milk and other dairy product to make up refrigerator in cook area until new refrigerator is purchase. Okay to store tea and other non-protein drinks until refrig. is replaced.
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5/22/2008 | Routine Inspection 1st | 94 |
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