- General Comments that relate to this Inspection
Notes: All violations have been corrected. -Make up unit at 40F. Diced ham 42F; ham steak 39F; sliced tomato 40F; tuna salad 41F.-High temperature dishwasher working properly. Wash temperature at 153F; rinse temperature at 182F. Good.
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12/10/2015 | Routine Reinspection 2nd | 100 |
- [4] Facilities to maintain product temperature
-Observed product out of temperature in the make up unit. Sliced tomato 44F; diced tomato 44F; diced ham 47F; ham steak 44F. During the routine inspection on 10/26/15; potentially hazardous food items were between 49F and 50F and were discarded. Per manager the condensor in the make up unit was very dirty and had been cleaned. Manager turned down the temperature in the make up unit during the inspection. *Temperatures on potentially hazardous food items will be checked during the reinspection on 12/10/15. If temperatures are not at 41F or below a reinspection fee will be charged.
- [2] Dishwasher facilities designed; constructed; maintained; installed; located; operated as required
- Facility is washing dishes in a 2 compartment sink that is also used for handwsahing. The facility had an abatement date of 11/26/15 from the routine inspection on 10/26/15 to correct this item.-A dishwasher has been installed; but the facility had to run all new electrical and install a new Ansle system. The facility is waiting for an electrician to hook up the electrical to the dishwasher.*The dishwasher must be working properly by 12/10/15 or a reinspection fee will be charged and the permit may be suspended.
- General Comments that relate to this Inspection
Notes: The snackbar had at least 2 employees working during the inspection. Employees were using gloves properly.
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12/8/2015 | Routine Reinspection 1st | 94 |
- [5] Potentially hazardous food meets temperature requirements during storage; preparation; display; service; transportation
-Observed product out of temperature in the make up unit. Thermometer registered 38F but rose to 50F when the doors were opened and closed during the inspection. Macaroni salad at 50F; cole slaw 50F; pastrami 49F. Product was voluntarily discarded during the inspection. *Ensure make up unit is keeping product temperatures at 41F below to reduce the growth of bacteria and viruses within 7 days; 11/02/15.
- [2] Handling of food; ice; minimized
-Observed employee using bare hands to place tomato and onion on hamburgers. Discussed the new regulations and no bare hand contact with ready to eat foods.*Corrected during the inspection. The employee put on gloves while preparing hamburger buns.*Facillity has one employee that is preparing hamburgers buns; cooking hamburgers; taking money and serving drinks. There is high potential for cross contamination in this facility.
- [2] Dishwasher facilities designed; constructed; maintained; installed; located; operated as required
-Facility is washing dishes in a 2 compartment sink that is also the only sink for handwashing. The facility must have a sink that is for handwashing only to reduce the spread of bacteria and viruses and to reduce cross contamination.*The facility must have a separate area for dishwashing and handwashing within 30 days; 11/26/15.
- [1] Wiping clothes: clean; use restricted
-Facility did not have sanitizer bucket set up and wiping cloths were observed on the cutting board. Ensure wiping cloths are stored in sanitizer solution to reduce the spread of bacteria and viruses.*Corrected during the inspection. Sanitizer at 200 ppm Quat.
- General Comments that relate to this Inspection
Notes: Discussed hand washing policy and employee sick policy. Ensure employees sick with vomiting; diarrhea; jaundice; stay out of work at least 48 hours after symptoms have stopped.-Handsink stocked.-Restrooms clean and stocked.-Cooked hamburger temperature 189F.-Hot holding temperatures good tomato sauce 150F; chili 145F.-Reach in cooler at 34F. Hamburger patties 32F; ham 38F; sausage 38F; macaroni salad 39F.-Ice machine was clean. Observed good scoop storage.-Observed good utensil storage.-Cutting boards were smooth and easily cleanable.The certified food manager listed above is for both snackbars in the facility. Per manger no other individuals have a CFPM certificate.Per manager no individuals have taken a CFPM exam and failed the exam within the past year.
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10/26/2015 | Routine Inspection 1st | 90 |
- [2] Food protected during storage; preparation; display; service; transportation
Reheating product water steam table. Reheat heat all food items on flat top stove before placing in steam table to ensure safety of food served to customers.
- [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.
- General Comments that relate to this Inspection
Notes-Hand sink properly stocked and usd.-Reach-In 39F.-Reach-In 39F.-Dish waster final rinse temp at 190F.-Hot holding -Gravy 156F.-Chili 154F.-Ice scoop properly stored.-All items stored at least 6" off the ground.-All lights properly shielded.-Hood clean.
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8/8/2014 | Routine Inspection 1st | 97 |
- General Comments that relate to this Inspection
Notes-Hand sink properly stocked and used.-Cold holding -Hamburgers 32F.-Hot holding-Pork 158F.-Chili 172F.-Reach-In 39F.-Freezer 5F.-Dish washer high reading at 180F.-All light properly shielded.-All items stored at least 6" off the ground.-Ice machine clean.-Ice scoop properly stored.
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9/9/2013 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
Handwash clean and stockedDishwasher 100 pm ClFood storage goodFridges <=41FFreezer <=0FHot dogs 135F; unit turned up Tongs kept in separate container and cleaned throughout the the day
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12/12/2012 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
All Fridges <=41FHandwash clean and stockedObserved final rinse of 180FSanitizer bucket 400 ppm QuatAll food storage good All food expiration dates current
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8/24/2012 | Routine Inspection 1st | 100 |
- [2] Potentially hazardous food properly thawed
070) Incorrect thawing. Thaw all foods under continuously cold running water; under refrigeration; in the microwave; or as part of the cooking process to prevent bacteria growth. Note: corrected @ time of insp.
- General Comments that relate to this Inspection
Handsink fully stockedReach-in refrig @36FPrep table temp'd @38FTemps noted: Raw burger patties @39F; Tuna sandwich mix @38F; plated Hamburger @179F; Hot chili @166F; Chicken noodle soup @169FAll Dairy currentSanitizer bucket used for surface wiping - tested - 100 ppm ClHi-temp dishwasher used for utensils - observed 184F Rinse temp
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8/31/2011 | Routine Inspection 1st | 98 |
- [2] Potentially hazardous food properly thawed
070) Incorrect thawing. Thaw all foods under continuously cold running water to prevent bacteria growth. **Note: Corrected @time of insp.
- [5] Hands washed and cleaned; good hygienic practices
110) All employees must wash hands with soap and water for 20 seconds and dry hands with disposable paper towels. **Note: Corrected @time of insp.
- [4] Sanitization rinse; clean; temperature concentration; exposure time; equipment; utensils sanitized
Emp was washing knife in handsink and not doing any kind of sanitization and then dried utensil with a rag. All utensils must be washed in Facility's Hi-temp dishwasher. **Note: Corrected @time of insp.
- [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.
- [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.
- [1] Wiping clothes: clean; use restricted
250) Moist wiping cloths must be kept in sanitizing solution between uses to prevent bacteria growth.
- General Comments that relate to this Inspection
Handsink fully stockedBoth Reach-in units were <40F; Temps noted: Sirloin steak @173F; Cooked Scrambled eggs @188F; Potato salad @37; H-held Chili @157FHi-temp dishwasher used - observed 183F Rinse Temp
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8/2/2010 | Routine Inspection 1st | 85 |
- General Comments that relate to this Inspection
** CFPM UPDATE ONLY **
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4/23/2010 | Routine Inspection 2nd | 100 |
- [5] Hands washed and cleaned; good hygienic practices
110) All employees must wash hands with soap and water and dry hands with disposable paper towels.
- [4] Sanitization rinse; clean; temperature concentration; exposure time; equipment; utensils sanitized
140) High temperature dishwasher not achieving proper sanitizing rinse temperature. Repair unit to reach 180F.
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
210) Non food contaact surface not maintained properly. All non food contact surfaces must be maintained properly.
- [1] Installed; maintained
Need to keep Floor sink free flowing and clean - is partially obstructed
- General Comments that relate to this Inspection
Handsink fully stockedReach-in refrig were <40FTemps noted: Chicken noodle soup @181F; Cooked burger patty @188F; Raw burger patties @37FDishwasher being repaired - All dishes to be taken to Ramada Hotel's Hi-temp dishwasher until repaired.
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8/4/2009 | Routine Inspection 1st | 89 |
- [1] Storage; handling of clean equipment / utensils
Observed improper storage of utensils. Store all utensils with handles facing the same direction to avoid cross contamination. Corrected on site.
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
Floor in walk-in cooler in need of repair. Repair to maintain a smooth; durable; and easily cleanable surface.
- [1] Walls; ceilings: attached equipment constructed; good repair; clean surfaces; dustless cleaning methods
Shelves in walk-in cooler badly rusted and worn. Replace to ensure smooth; easily cleanable surface.
- General Comments that relate to this Inspection
Notes:Handsink/restrooms properly stockedTwo door reach in cooler at 34 degrees FChicken patties at 34-37 degrees FHamburger at 33 degrees FChili hot holding at 177 degrees F; gravy at 160 degrees FDiscussed importance of proper handwashing.Discussed proper cooling and reheating procedures.Ensure staff are checking dishwasher levels on a regular basis.
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7/23/2008 | Routine Inspection 1st | 97 |
- General Comments that relate to this Inspection
Ok to issue permit to operate.Notes:Handsink and restroom properly stocked.Facility overall clean and in good condition.
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2/12/2008 | Opening Inspection | 100 |
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