- [1] Installed; maintained
-Observed a small leak under the 3 compartment sink at the sanitizer basin. Ensure pipes are properly maintained and not leaking within 7 days; 04/08/15.
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
-Observed dirt and debris on the floors in the dry storage area under the racks; under the 3 compartment sink; under the prep sink and in the soda box area. Ensure floors are clean within 2 days; 04/03/15; to prevent the attraction of pests and vermin.
- General Comments that relate to this Inspection
Notes:-Discussed hand washing policy and employee sick policy. Ensure employees sick with gastrointestinal symptoms ie. vomiting; diarrhea; jaundice; stay out of work at least 48 hrs after symptoms have stopped.-Handsinks and restrooms clean and properly stocked.-Observed good hand washing.-Cold holding items had been prepared about 2 hours before the inspection. Lettuce 42F; Cheese 46F; Salsa 46F; Tomatoe 47F. Cold holding unit 38F. Advised operator to watch temperatures to make sure the unit is cold holding product at 41F or below.-Cold holding unit at cook line at 34F. Steak 40F; Onion 40F; Tomatoe 40F.-Hot holding temperatures good. Unit at 162F. Chicken 164F; Beans 162F; Seasoned hamburger 158F; Hamburger patty 153F.-Ice machine clean. Observed good scoop storage.-Walk in cooler at 36F. Tomatoe 41F; Salsa 43F. Observed proper thawing. Good food storage.-Walk in freezer at 2F. All food frozen; floor was clean; proper light bulb.-3 compartment sink set up properly. Chlorine at 50 ppm. Test strips available.-Sanitizer bucket at 10-50 ppm Chlorine. Recommend between 50-100ppm Chlorine.
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4/1/2015 | Routine Inspection 1st | 98 |
- General Comments that relate to this Inspection
No violations noted.Notes:Restrooms and handsinks properly stockedDiscussed importance of handwashingDiscussed employee health. Ensure employees ill with gastrointestinal symptoms (vomitng and/or diarrhea) are excluded for at least 48 hours after symptoms stop.Walk-in cooler at 38 f-steak 38 f-hamburger patty 38 fReach in cooler by grill at 36 f-steak 36 f-chicken 36 fLine reach in cooler 35 f-cheese 41 fHot holding temps good-sausage 171 f-taco meat 167 f-beans 154 f-chicken 162 fPer operator; no cooling occurs at facilityFacility has good system in place for tracking time on food that is not under temp. controlQuat sanitizer at 200 -400 ppmFacility overall clean and well kept*Recommend cleaning caulking at 3 comp sink
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10/30/2014 | Routine Inspection 1st | 100 |
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
- General Comments that relate to this Inspection
Follow-up from 7/15/13 inspection:Observed several broken floor tiles in area in front of grill. Area will continue to further deteriorate if not repaired properly. Repair to ensure smooth; easily cleanable surface.
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7/29/2013 | Routine Reinspection 1st | 100 |
- [1] Wiping clothes: clean; use restricted
No measurable sanitizer observed in sanitizer bucket. Ensure sanitizer is changed out frequently and maintains proper levels. (200 -400 ppm quat or 50-100 ppm chlorine); Corrected on site.
- [2] Toilet rooms: self closing doors; fixtures maintained; clean; hand soap/drying devices provided; proper waste receptacle
Observed no soap at back handsink and no paper towels in men's restroom. Ensure all handsinks are stocked at all times to ensure proper handwashing. Corrected on site.
- General Comments that relate to this Inspection
Notes:Discussed importance of handwashing.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 at 38 f-beef 37 f-bacon 35 fAll reach in coolers at 40 f or less-cheese (inside cooler) at 40 f-cheese (on top) at 45 f. Recommend staging small batches during slow times.Hamburgers patties at 46 f on prep line. Any unsed hamburger patties are discarded after 4 hours.Hot holding temps good-chicken 156 f-rice 162 f-ground beef 181 fDiscussed final cook temperatures - good. Final cook temperature of hamburger measured at 200 F +.Quat sanitizer in three compartment sink at 300 ppm. Test strips on site. Facility overall clean and well kept.
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7/15/2013 | Routine Inspection 1st | 97 |
- General Comments that relate to this Inspection
Shredded cheese 45 F; diced tomatoes 42 F on top of refrigerated prep station. Sliced cheese 45 F on top of other refrigerated prep unit and 42 F inside uni;. sliced tomatoes 40 F on top of unit. Thermometer of both of these units at less than 40 F.Ground beef 152 F; sliced steak 156 F; beans 156 F; rice 165 on hot holding station.Pans of sliced chicken breast at 156 F and 177 F in warmer cabinet.Walk-in cooler at 37 F. Tubs and trays of shredded cheese at 44 F to 46 F; pans of diced tomatoes at 44 F; these items were prepared at ambient temperature less than 2 hours ago. Walk-in freezer at 5 F.Noted hand sinks in prep areas and in restrooms stocked and functional.Quats sanitizer checked at 200 ppm concentration in 3-compartment sink.Chlorine sanitizer checked at 100 ppm in sanitizer bucket with wiping cloths.Monitoring of food temperatures and equipment done 3 times daily and recorded on logs.Noted facility to be kept very clean in general.
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4/13/2012 | Routine Inspection 1st | 100 |
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
Noted food debris and trash build-up under refrigerated prep unti and fryers and some trash build-up under service counter and ice bin in driuve through station and under bag in box soda rack.Noted debris and trash build-up on walk-in freezer floor under shelving racks.Cleaning of floor on these areas to be completed today per manager.All exposed floor areas are clean; floor had just been pressure washed and is washed every morning. Ensure that trash is removed from under equipment at the time when flooors are being pressure washed daily.
- General Comments that relate to this Inspection
Temperatures taken in hot holding table: ground beef 190 F; chicken 175 F; beans 183 F; rice 181 F.Temperatures in cold holding units: shredded cheese 41 F; cheese quesadilla 34 F; cooked beef bag 34 F.Walk-in cooler at 35 F.Walk-in freezer at 6 F.Noted hand sinks in prep areas and restrooms stocked and functional.
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4/25/2011 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
The items noted on the previous inspection conducted on 5/13/2010 have been corrected.Thermometer of refrigerated prep unit checked at 34 F. Temperatures of foods checked at 36 F and 38 F in this unit.
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5/19/2010 | Routine Reinspection 1st | 100 |
- [4] Facilities to maintain product temperature
Ambient temperature of refrigerated prep unit next to fryer at 50 F.Product temperatures checked at 45 F to 47 F in this unit. Products transferred to other refrigerator at this time. Work order called in to service this unit today. Do not use this unit until serviced to mainatin temperature at 40 F or below.
- [1] Installed; maintained
Provide required air gaps on ice bins and ice machine drain lines at floor sinks.
- General Comments that relate to this Inspection
Ambient temperature of walk-in cooler at 38 F.Temperatures taken on steam table: chicken 155 F; ground beef 162 F; beans at 120 F to 145 F; pan weas placed on steam table just few minutes before; temperature was 140 F or above after stirring beans in pan. Ensure to stir pans frequently to maintaint temperatures to at least 140 F in all spots.Shredded cheese at 45 F on refrigerated pan.Quats sanitizer at 400 ppm in 3-compartment sink.Noted all hand sinks stocked and functional.
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5/13/2010 | Routine Inspection 1st | 95 |
- [1] In-use food; ice dispensing utensils properly stored
Ice scoop stored incorrectly. Store with handle out of product or in sanitizable container. Corrected on site.
- [1] Lighting provided as required; fixtures shielded
Replace damaged light shield under hood.
- General Comments that relate to this Inspection
All handsinks properly stockedObserved employee handwashingWalk in 38F; thawing product in walk in; good separation of raw and ready to eat foodsFreezer 10F; all items stored properlyPrep table 40F; Raw hamburger38FBeans 171F; Beef 144FQuaternary ammonia in 3 compartment sink ~200-400ppmSeveral floor tiles in the process of being replaced
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3/6/2009 | Routine Inspection 1st | 98 |
- [1] In-use food; ice dispensing utensils properly stored
090) Store ice/food scoops within separate clean container or in product with handle up to minimize hand contact with product.
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
Observed three-compartment sink with damaged caulking and "mold-like" substance. Remove and replace caulking around three-compartment sink.
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
Observed damaged floor tile under handsink. Replace/repair damaged floor tile under handsink. All surfaces shall be smooth and easily cleanable.
- General Comments that relate to this Inspection
Observed hot-holding good; chicken cooking at 179 degrees; ground beef holding at 169 degrees; and beans holding at 160 degrees.Sanitizer at three compartment sink checked ok at 200ppm quatinary ammonia. Food storage in walk-in checked ok; however; ensure spoiled food product to be returned for refunds is kept away from foods to be served to the public. Handsinks and restrooms properly stocked.Main walk-in refrigeration at 37 degrees.All reach-in refrigertion operating with-in acceptable ranges.Date marking codes in refrigertion units checked ok with proper product rotation procedures.CALL SCOTT BALDWIN AT WASHOE COUNTY DISTRICT HEALTH DEPARTMENT WITH ANY QUESTIONS. 328-2618
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1/15/2008 | Routine Inspection 1st | 97 |
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