- [1] Non-food contact surfaces of equipment and utensils clean
Make up unit on taco line needs to be cleaned. Ensure units are cleaned on a regular basis. (Corrected on site)Gaskets on unit are worn and need to be replaced. (Gaskets are on order)3 - compartment sink was empty during inspection; but sanitizer bin was dirty. Ensure after use; all three bins are propely washed out and free of any debris. (Corrected on site)
- General Comments that relate to this Inspection
The following items were noted during inspection:- Hot Hold: Taco table: chick-156F; beef- 150F; rice-167F; ground turkey-165F; ground beef 163F; beans 186F.-Hot hold in Cresent unit: chick 167F-Cold Hold:-Walk in refrig unit holding at 38F (burgers 42F); Walk in freezer - properly functioning.-Wiping cloths properly stored. Sanitizer Cl2 was observed @ 100+ppm.Discussed new Food Regulations with manager; specifically CFPM and no bare hand contact rule. For more information on the new Food Regulations; please go to the WCHD webite @:https://www.washoecounty.us/health/programs-and-services/food-protection-services/food-safety-news.php
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6/25/2015 | Routine Inspection 1st | 99 |
- [1] Installed; maintained
290) HANDSINK IN BACK BY THREE COMP HAS A LEAK AT THE ELBOW. MANAGER AWARE AND ON REPAIR SCHEDULE. 14 DAYS
- General Comments that relate to this Inspection
NOTES:RESTAURANT CLEANGOOD CONTROL; ALOT OF LABELLING AND GOOD LOGSNO COOLING OF PRODUCTHOT HOLDING BOX WAS AT 158 ALL PRODUCT INSIDE BEANS; CHICKEN; SAUCE WAS ABOVE 140 DEGREE F.THREE COMP SINK USING QUAT NOT FILLED.SANITIZER BUCKETS AT 100 PPMTEST STRIPS AND THERMOMETERS GLOVE USE WENT OVER POLICY MANAGER HAS GOOD CONTROL AND MONITORING.SICK POLICY IN PLACEROTATION PERIODS FOR EACH PRODUCT AND DIFFERENT TIMES FOR HOLDING.WALKIN AT 38 DEGREE F VERY CLEAN AND PRODUCT WELL ORGANIZED AND LABELLED. HANDSINKS OK SODA DISPENSERS ARE CLEANED NIGHTLY
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11/21/2014 | Routine Inspection 1st | 99 |
- [4] Facilities to maintain product temperature
FRONT REACH-IN UNIT AT 50F. REACH-IN UNITS MUST BE ABLE TO KEEP FOOD AT 40F OR BELOW. HAVE UNIT REPAIRED AND DO NOT STORE FOOD INSIDE UNTIL IT CAN HOLD FOOD AT 40F OR BELOW. ALL FOOD PLACE IN WALK-IN UNIT. UNIT HAD JUST BEEN FILLED LESS THAN 2 HOURS BEFORE INSPECTION.
- General Comments that relate to this Inspection
NOTES:HANDSINKS AVAILABLE AND STOCKED.GOOD HOT HOLDING TEMPS - 143F-157FGOOD COLD HOLDING TEMPS AT REACH-IN BY STOVE - 40F-42F.ALL FOOD PROPERLY STORED; DATED AND COVERED.3-COMP SINK GOOD WITH 200 PPM QUAT.SANITIZER BUCKETS GOOD AT 200PPM QUAT.NO PEST CONTROL ISSUES.NO EMPLOYEE HEALTH ISSUES.KEEP AN EYE ON OUTSIDE THERMOMETER TO WALK-IN UNIT TO ENSURE IT IS ACCURATE WITH INSIDE THERMOMETER.CALL BRENDA WICKMAN AT 848-2646 WHEN REACH-IN UNIT IS REPAIRED.
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10/23/2013 | Routine Inspection 1st | 96 |
- General Comments that relate to this Inspection
**No violations observed during the inspectionHand sink stocked-employees are assigned to one station only-reviewed with employees the importance of washing hands if station is changedWalk in @ 40f; Freezer @ 0F-tomatoes @ 41F-all thawing done in walk in-raw product stored on bottomEgg reefer unit @ 39F-raw product on bottom-patties @ 39FEmployees use glove for any raw meat handlingTongs are separated by product type and cleaned each 4 hours in 3 compartment sinkSanitizer bucket @ 100ppm chlorineAll product stored off floorPest control in place-no sign of pestsHot holding ok -beans @ 150F-beef @ 150F+Taco reefer ok-product discarded after 4 hours**Three compartment sink was out of sanitizer at time of inspection; however; sink was not being used for dishwashing at the time and was not filled - so no actual violation was observed. Operator replaced sanitizer and unit function correctly. Test strips were available. Discussed with manager the need to review the policy to test the solution each time the sink is filled with his employees.
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10/30/2012 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
Handsinks are fully stockedReviewed Emp health exclusions w/ Mgr.Ice machine cleanBeverage stations cleanWalk-in Refrig @34FWalk-in Frzr @-9FMakeup prep table @37FReach-in Frzr @-6FTemps noted: H-held Grd. Beef @187F; Refried beans @ 177F; Hot chicken chunks @181F; Nacho cheese sauce @169F; raw hamburger patty @36FSanitizer buckets throughout food prep areas - tested - 100 ppm Cl3-comp sink used for utensilsCustomer restrooms were clean and stocked
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11/8/2011 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
No violations noted at time of inspection.Notes:-hand sinks properly stocked-hot holding: -beans 176F -ground beef 144F -chicken 149F -steak 148F-hamburger make-up unit at 35F -hamburger 37F-reach-in freezer less than 0F-condiment make-up unit at 38F-ice machine clean; scoops properly stored-discussed proper cook temps for raw chicken with no problems noted-walk-in at 40F -cheese 38F -ground beef 40F-no cross-contamination issues noted - all raw product stored properly-containers labeled and dated-walk-in freezer at 0F-food and single service items stored 6" above ground-wiping cloth sanitizer bucket checked at 100 ppm chlorine-chemical test kits available-3-comp. sink used for wash; rinse; sanitize-chemicals labeled and properly stored-restrooms 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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11/15/2010 | Routine Inspection 1st | 100 |
- [1] Wiping clothes: clean; use restricted
250) No sanitizer in wiping cloth sanitizer bucket. Moist wiping cloths must be kept in sanitizing solution between uses to prevent bacteria growth. Corrected on-site.
- General Comments that relate to this Inspection
-Notes:-hand sinks properly stocked-hot holding: -beans 154F-165F -beef 158F -rice 155F -chicken 165F-make-up unit at 39F -raw beef at 39F -raw chicken at 40F-reach-in at 35F -cheese 38F-walk-in at 38F -raw chicken at 39F -raw beef at 38F -pre cooked steak at 40-all foods and single service items stored 6" off the ground-all raw product stored properly in walk-in and reach-in-three-compartment sink used for wash; rinse; sanitize-chemical test kits available-ice machine clean; scoop stored properly-chemicals labeled and properly stored-restrooms properly stocked and clean-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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11/2/2009 | Routine Inspection 1st | 99 |
- General Comments that relate to this Inspection
All violations from previous inspection have been corrected.
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11/12/2008 | Routine Reinspection 1st | 100 |
- [2] Food protected during storage; preparation; display; service; transportation
Food product stored on floor. Store all food product at least 6 inches off floor to prevent potential cross contamination.
- [2] Handling of food; ice; minimized
Inappropriate scoop used for food service. Use an approved; food grade scoop with a handle to minimize hand contact with food product.
- [2] Toilet rooms: self closing doors; fixtures maintained; clean; hand soap/drying devices provided; proper waste receptacle
Bucket being stored in hand sink. Keep hand sink free for hand washing at all times.
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
Floor drains dirty. Clean thoroughly to prevent vermin attraction and maintain sanitary conditions.
- [1] Lighting provided as required; fixtures shielded
Adequate lighting not provided freezer light not working. Provide sufficient lighting to ensure food protection and proper cleaning.
- General Comments that relate to this Inspection
Notes:-Three compartment sink OK to wash; rinse; and sanitize.-Test stripes available.-All chemicals properly labeled and stored.-Walk-In 38F.-Freezer -5F.-Ice machine clean.-Ice scoop properly stored.-Hot holding -Cheese sauce 154F. -Beans 160F. -Ground beef 174F. -Chicken 180F.-Cold holding -Eggs 37F. -Hamburger 39F.-All lights properly shielded.-Hand washing observed.-Reach-In 39F.-Reach-In 30F.-Both bathrooms properly stocked.
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10/23/2008 | Routine Inspection 1st | 92 |
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