- General Comments that relate to this Inspection
handsinks clean and stockedbathrooms clean and stockedcookline: turkey meat/deli meat 38F; sliced ham 40F; chili 150F; mashed potatoes 145F; country gravy 161F; sliced tomatoes 38Freviewed glove use policy. Lettuce for salads is in individual bags to reduce bare hand contact during plating Dishwasher 100 ppm Cl; sanitizer buckets 300 ppm Quat Ice machine clean/scoop storage good All fridges <=41F; food in freezer is frozen solidObserved proper thawing of deli meat in fridge. Deli meat that is thawing is dated with a 3 day discard date with day one being thawing startsMicrowave is only used for heating not cookingFood storage goodFacility is being remodeled in April '16Additional CFPMs:Daniel Monreal M140813 05/20/2019Adrian Soto M140699 02/27/2016 expires next monthNo other CFPMs. No staff has taken/failed any recognized CFPM exams
|
1/15/2016 | Routine Inspection 1st | 100 |
- [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.**Note: The scoop handle was replaced-
- [1] Walls; ceilings: attached equipment constructed; good repair; clean surfaces; dustless cleaning methods
Clean ceiling above pancake batter.**Note: Mgr. Adrian had the area clean within 5 minutes - Thank you
- General Comments that relate to this Inspection
All handsinks were found fully stockedAll serving areas were cleanPrep areas were cleanSanitizer buckets throughout - tested - 200 ppm QuatTemps noted:H-held Clam Chowder@162FChicken Noodle soup@159FPlated scrambled eggs and sausage - temp'd @192FPlated T-Bone Steak and potatoes - temp'd @ 185FChili and beans @164FRaw Hamburger patties @37FRaw Chicken breast portions @35FRaw sausage patties @35FScrambled egg mix@38FShell eggs @37FWalk-in Refrig. @35FWalk-in Frzr @2FAll Reach-in Refrig's were <40FAll condiment bins were <40FSanitizer Dishwasher used for utensils - tested - 100 ppm ClCustomer restrooms were clean and stocked
|
5/6/2015 | Routine Inspection 1st | 98 |
- [2] Food protected during storage; preparation; display; service; transportation
Eggs found @46F - voluntarily discarded
- [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] Installed; maintained
290) Must have hot and cold water under adequate pressure with no leaks.
- General Comments that relate to this Inspection
Ensure eggs are kept @40F or less on prep line; Eggs found @46F - voluntarily discarded and replaced; ice placed on eggsUtilize long handled serving scoop in salsa bin instead of a short spoon; corrected on-siteEnsure Walk-in Freezer condensate line does not get plugged w/iceTemps noted:Hot held link sausage @154FH-held Chicken soup @168FH-held Chili @159FCold held Hamburger patties @37FC-held Breakfast steak @38FC-held sausage rounds @35FC-held Ham steaks @38F**Prep'd Breakfast steak temp'd @187FAll condiments found at <40FC-held Scrambled egg mix @35FServer stations were found cleanWiping cloth buckets checked - 300 ppm QUatSanitizer Dishwasher used for utensils - tested - 100 ppm ClWalk-in Refrig @37FWalk-in Frzr @1FCustomer restrooms were clean & stocked**Note:Mr. Castro-Silvahas successfully received his Serv-Safe and will obtain a new WCHD issued CFPM card on 6-10-2014 (his day off)- He further added that he will ask his Supe if he can get time off to obtain his card today
- General Comments that relate to this Inspection
All violations noted in inspection of 6-5-2014 have been addressed and no new violations were noted. Mr. Castro-Silva has obtined his WCHD issued CFPM certificate.
|
6/17/2014 | Routine Inspection 1st | 96 |
- [2] Food protected during storage; preparation; display; service; transportation
Cold holding temperatures recorded at salad makeup station recorded with food temperatures between 42-55 F. * All salads voluntarily discarded. Thermometer reading recorded at 44 F. Operator lowered thermostat at time of inspection. Temperature logs taken in the AM with recorded temperatures below 40 F. Discussed with operator to monitor food temperatures at the salad station to ensure proper cold holding at 40 F or lower. Potentially hazardous foods such as cut leafy greens; cut melons and sliced; diced or cut tomatoes; cheese and meat and poultry products must cold hold at 40 F. Reviewed Food Safety Temperature Checklist; all checked OK.
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
Observed large accumulation of ice formed in walk in freezer. Defrost ice from tube hanging below fanguards in walk in freezer.
- General Comments that relate to this Inspection
Thermometers present in cold holding units.Cold holding temperatures recorded:Diced tomatoes 38.5 F; sliced ham @ 40.1 F and lettuce mixture at 55 F. * All prepacked lettuce mixture voluntarily discarded. Operator stated that all lettuce mixture will be stored inside reach in cold holding unit. Lettuce mixture will not be stored on top of makeup table. Quat sanitizer recorded at 200 ppm.Observed good handwashing.
|
7/23/2013 | Routine Reinspection 1st | 97 |
- [1] Original container; properly labeled
Discussed with operator to label all foods not easily identifiable to its contents. Do relabel milk; chocolate milk if chocolate is added to the 1 gallon milk container.
- [5] Potentially hazardous food meets temperature requirements during storage; preparation; display; service; transportation
Potentially hazardous food found out of temperature. Ensure all cold foods maintain 40 degrees F or less and hot foods maintain 140 degrees F or more to prevent bacteria growth.Reviewed with operator proper cold holding temperature for potentially hazardous foods. Observed salad station with cut leafy greens with recorded temperatures of: Iceberg mix @ 54.3 F and romaine mix 57.3 F. Salad station temperatures recorded: Shredded cheese at 45.8; lower temperature at salad makeup table to cold hold food at 40 F or lower. Observed cold holding units and makeup tables at grill line with the following recorded temperatures:Raw hamburger patties @ 50.9 F; raw turkey patties @ 48.8 F; swiss cheese @ 52 F; ham slices @ 48.4 F; and sausages @ 51.3. * The following food products were iced down and moved into walk in refer unit. Walk in temped at 36 F.Observed Traulsen two door reach in refer with recorded temperature of 50 F. Milk temped at 48.5 F. All food inside 2 door reach in unit moved to walk in cooler. * Corrected on site. Repair man for refrigeration was called at time of investigation and is on his way to service units.
- [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.The following cold holding cases shall be repaired to cold hold food at 40 F or lower:1) Dairy case. Milk temped at 45.9 F. Please provide a cold holding thermometer at this cold holding case.2) 2 door Traulsen upright. DO NOT USE THIS UNIT UNTIL REINSPECTION. 3) Reach in cold holding drawers at grill line. Do provide thermometers for every cold holding drawers.
- [1] Thermometers provided and conspicuous
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.Observed several missing thermometers at cold holding and reach in freezer units:1) Dairy case2) Icecream bunker3) Reach in cold holding drawers
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
Non food contact surface not maintained properly. All non food contact surfaces must be maintained properly.Observed metal hotel pan with large amount of pooled chocolate liquid from small leak in hot chocolate machine. 1) Please repair machine to have no leaks. Standing liquids attract vermin and is a source of cross contamination. 2) Observed large accumulation of ice formed in walk in freezer. Defrost ice from tube hanging below fanguards in walk in freezer. 3 )Replace gasket at reach in cold holding drawer where sausages are cold held.
- [1] Wiping clothes: clean; use restricted
Observed no recordable Quat sanitizer at sanitizer buckets at waiter station.
- [4] Number; convenient; accessible; designed; installed
All hand washing sinks must remain unobstructed and accessible during operation to ensure proper hand washing. Observed sanitizer bucket stored in handsink at waiters station.
- [5] Necessary toxic items properly stored; labeled; used
Label all containers of toxic chemicals with name of contents. Observed 5 spray bottles of pink solution not labeled to its chemical contents.Observed spices and clean equipment stored in drawer with cleaning chemicals; tools and other clutter. Do not store food or food service equipment alongside chemicals; paints; or other toxic items. * Corrected on site;
- General Comments that relate to this Inspection
Hot holding temperatures recorded:Country gravy @ 164 F and chicken noodle soup @ 161 F. Chlorine dishwasher at 100 ppm.Handsinks properly stocked with liquid soap and sanitary disposable towels. Reviewed with operator proper handwashing procedures and appropriate times. Employees must be monitored for proper 20 second handwash. Do invert teaspoons next to juice fountain machine. A reinspection is required. Failure to correct violations by the scheduled abatement date will result in reinspection fees being assessed and possible suspension of health permit.
|
7/19/2013 | Routine Inspection 1st | 78 |
- General Comments that relate to this Inspection
Routine Reinspection:All violations from 02/06/2012; corrected.
|
2/10/2012 | Routine Reinspection 1st | 100 |
- [1] Wiping clothes: clean; use restricted
Facility was completely out of quatinary ammonia sanitizer solution; no sanitizer buckets at proper stations. Employee sent out to get more quatinary ammonia. Please ensure sanitizer is always available for sanitizer buckets; this is important in preventing cross-contamination.
- [1] Installed; maintained
Facility shall repair faucet on dipper well at front service station; faucet is not working.
- [2] Toilet rooms: self closing doors; fixtures maintained; clean; hand soap/drying devices provided; proper waste receptacle
Observed automatic soap dispenser not working at one of the service stations; ensure units for dispensing soap and towels are always working for proper handwashing.(correction on-site)
- [1] Walls; ceilings: attached equipment constructed; good repair; clean surfaces; dustless cleaning methods
Facility shall clean floors in dry storage room; observed food soils/debris under racks.
- [1] Premises free of litter; unnecessary articles; equipment/personal articles properly stored; authorized personnel
Observed open drink container on food preparation line; please ensure proper storage of employee drinks away from food products or with a lid and straw.
- General Comments that relate to this Inspection
The following was observed at the time of inspection:Hot-holding/cooking temperatures checked ok; eggs cooking at 194F; fried potatoes holding at 193F; white gravy at 168F; grits at 161F; mashed potatoes at 154F; brown gravy at 143F.Cold-holding checked good; tomatoes at 36F; cheese at 38F; sausage at 41F; ham at 37F.Dishwasher sanitizing at proper chlorine levels (50-100ppm)All refrigeration and freezer systems working within regulation; walk-in ambient temperature at 35F; walk-in freezer at -10F.Please monitor employee hand hygiene and ensure handwashing after touching raw shell eggs. Reviewed proper handwashing and glove use. Reviewed employee illness protocols.notes:Remove non-commercial refrigeration unit from waitress station.Remove non-commercial microwave and use NSF units.Install new seal at back door to prevent vermin entry.
|
2/6/2012 | Routine Inspection 1st | 94 |
- General Comments that relate to this Inspection
Routine Reinspection 1st:All violations from 02/07/2011 corrected.
|
2/14/2011 | Routine Reinspection 1st | 100 |
- [1] Thermometers provided and conspicuous
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. (correction on-site)
- [2] Food (ice) contact surfaces: designed; constructed; maintained; installed; located
Facility shall clean and sanitize ice-machine; observed build-up; in addition; gasket needs to be replaced. (use a cleanable material; not foam)
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
Facility shall replace dishwasher racks as reviewed with operator; some racks are damaged with substantial debris. They are no longer cleanable.
- [1] Wiping clothes: clean; use restricted
Facility shall maintain a sanitizer bucket on front food preparation line at all times. Solution shall be 200-400ppm quatinary ammonia or 50-100ppm chlorine.
- [1] Installed; maintained
Facility shall repair all loose dipper wells; attach dipper well to stainless steel counter and secure.Facility shall repair leaking handsink valves.Facility shall replace damaged faucet at drinking water station.
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
Facility shall repair broken tiles throughout food preparation areas; in addition; all missing grout shall be replaced/repaired. Surfaces must be smooth and easily cleanable to prevent microbial growth.
- [1] Lighting provided as required; fixtures shielded
Facility shall replace damaged light shields throughout kitchen areas; in addition; all burned out bulbs shall be replaced.
- General Comments that relate to this Inspection
The following was observed at the time of inspection:Hot-holding final cook temperatures checked good; chicken breast being cooked to 166-182 degrees; sausage cooked to 156 degrees; potatoes holding at 146 degrees.Cold-holding checked good; cheese at 42 degrees; tomatoes at 36 degrees; steak at 39 degrees; ham at 43 degrees.Dishwasher sanitizing at 50-100ppm chlorine on final rinse sanitization. (perform a cleaning detail behind dishwasher area) (clean with chlorine/water solution)Handsinks stocked with sanitary towels and soap; reviewed handwashing procedures.Reviewed employee illness procedures.Walk-in refrigeration checked at approximately 36 degrees ambient temperature; all products properly dated and stored.Reinspection on 02/14/2011
|
2/7/2011 | Routine Inspection 1st | 92 |
- General Comments that relate to this Inspection
**Ok to operate; ok to issue permitFacility is in good shapeHand sinks ok-hand sink at dishwashing areaRefrigeration @ 40F or belowIce machine indirectly drainedFlooring is okGarbage service availableDishwasher ok*Facility is a risk category 3. Minimum of one full time Washoe County Certified Food Manager required. Requirement met.
|
12/17/2010 | Opening Inspection | 100 |
Restaurant representatives - add corrected or new information about Dennys Restaurant, 1100 E Plumb Ln, Reno, NV »