- General Comments that relate to this Inspection
All items from previous inspection have been corrected. All CFPM's on staff listed on Page 1. No fails. Certificates should be posted in front of restaurant so they are visible to customers. Informed operator that due to the nature of this business (24 HRS and Risk Level 3) of need to ensure one CFPM is on site at all times.
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1/12/2016 | Routine Reinspection 1st | 100 |
- [1] Thermometers provided and conspicuous
Thrmometers missing in 2 reacin refrig. units. Must provide thermometers at all time to ensure proper temps are maintained. Corred on site.
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
Observed loose faucet fixtures at 2 handsinks located on front line. In addition the fixture under the handsink next to the soda machine is leaking. Repair/replace faucets.Obsereved area in cabinet in need of a thoough cleaning. Also observed shelves in disrepair and must be replaced.
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
Areas under shelving and equipment in mop room and kitchen. Recommend cleaning o a more routine basis to prevent food; dirt; grease buildup whcih attracts vetors & vermin.
- [1] Walls; ceilings: attached equipment constructed; good repair; clean surfaces; dustless cleaning methods
Observed hole in wall behindice machine. Patch/painthole. All surfaces must be smooth and easy to clean.Repair corner of wall by bread racks.
- General Comments that relate to this Inspection
The following items were noted during inspection:Cold Hold: All reachin and walkin refrigeration units were holding @ 40F and below.Freezers: both reachin and walkin units were properly functioning.All food was properly stored off ground.All food in refrigeration units were labeled.All food was within expiriation date.Observed cooks using gloves - no bare hand contact.Observed sanitizer (CL2) @ 100ppm in dishwasher.Restrooms were properly stocked with soap and papertowels.Handsnks were properly staocked with soap and paper towels.Discussed new regs with manager. Attached is the WCHD website for more information.https://www.washoecounty.us/health/programs-and-services/food-protection-services/food-safety-news.php
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10/13/2015 | Routine Inspection 1st | 96 |
- General Comments that relate to this Inspection
Notes-Reach-in 38F.-All meats in drawer are 39F and below.
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11/25/2014 | Routine Reinspection 1st | 100 |
- [4] Facilities to maintain product temperature
Cold holding unit not maintaining proper temperature. Repair unit to maintain 40 degrees F or below to prevent bacteria growth.
- General Comments that relate to this Inspection
Notes-All hand sinks properly stocked and used.-Dish washer sanitizer at 100 ppm chlorine.-Test stripes available.-Reach-In 34F.-Reach-In 38F.-Ice machine clean.-Ice scoops properly stored.-All chemicals properly stored.-Reach-In 32F.-Produce walk-In 38F.-Meat walk-In 38F.-Freezer -5F.-Freezer 10F.-Hot holding-Gravy 182F.-Au Jus 178F.Cold holding-Deli meats 35-38F.-All lights properly shielded.-All items stored at least 6" off the ground.-Bathroom properly stocked.
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6/30/2014 | Routine Inspection 1st | 96 |
- General Comments that relate to this Inspection
Notes-Hand sinks properly stocked and used.-Ice machine ok.-Ice scoops properly stored.-Reach-In 36F.-Three compartment sink ok.-Test stripes available.-DIsh washer sanitizer at 100 ppm chlorine.-Wiping cloth sanitizer buckets at 300 ppm quat.-Walk-In 32F.-Walk-In 36F.-Date labeling observed.-Proper thawing observed.-Hot holding-Gravy 182F.-Chicken noodle 183F.-French onion 185F.-Cold holding -Tomatoe sauce 38F.-Deli meats 35-36F.-All light properly shielded.-All items stored at least 6" off the ground.
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7/29/2013 | Routine Inspection 1st | 100 |
- [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. Need to clean the floors in the dry storage area; observed dried spills under all racks of dry storage.
- General Comments that relate to this Inspection
All handwashes clean and stockedDishwasher 50 ppm ClSanitizer buckets 200 ppm QuatAll reach-in/walk-in freezers <=32FAll reach-in/walk-in fridges <=41FCook line temps:sliced tomatoes 38FCooked sausages 153FAll ice scoop storage goodAll food storage goodGeneral cleanliness good
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5/18/2012 | Routine Inspection 1st | 99 |
- [5] Potentially hazardous food meets temperature requirements during storage; preparation; display; service; transportation
- [4] Facilities to maintain product temperature
- [3] CFPM or person in charge present; certificates posted as required
- General Comments that relate to this Inspection
Reach-in fridge on cook line is holding ingredients on top between 46-51F however the items below in the reach in are at 40F. Manager is already aware of issue and has a work order in; Items out of them have been placed in ice bath to rapidly cool to <41F - Corrected. Unit cannot be used for storage of deli/food items until repaired. There are two employees on site servsafe with certifications but no one as a registered CFPM in Washoe County. Need to have a Washoe County Registered Food Manager by 4-17-2012**Ok to open; operate and issue permit**All walk-in freezers <10FAll walk in fridges <41FAll reach in fridges <41FPre-cooked sausages 38FFood in fridge is stored correctly based on ready-to-eat and cooking temperature All sanitizer buckets are changed on the hour ; 200ppmDishwasher at 140F; 100ppm ClOutside trash area cleanAll handwashes clean and stockedBathrooms clean and stocked Second reach in fridge on cookline <41F; sliced tomatoes 38FHot holding: gravy 165FFried Chicken 171FAll dipper wells working with clean waterDiscussed employee exclusion policy and handwash All ice scoop storage good Ice machine clean and in good conditionGeneral Cleanliness - good
- SECTION XVII: ABATEMENT DATE
CFPM certification; 60 days - 4-17-2012Repair of unit on cookline - 7 days; 2-24-2012 Copy of workorder attached
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2/17/2012 | Opening Inspection | 95 |
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