- General Comments that relate to this Inspection
No violations noted @ time of insp.Handsinks were fully stockedTemps noted:Smoked Brisket @ 161FSmoked Turkey @153FShredded Pork @164FH-held green beans and pork @177FMac and cheese @172FWalk-in Refrig. @34FReach-in Frzr @-4FReach-in Makeup units were all <41FSanitizer buckets throughout - tested - 200 ppm QuatSanitizer Dishwasher used for utensils - tested - 200 ppm QuatBeverage station cleanNo bare hand contact - gloves used throughoutCustomer restrooms were clean and stockedThe above listed CFPM's are the only ones for this facility.Facility has not had employee(s) take and fail one of the recognized CFPM exams in the past year.
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1/28/2016 | Routine Inspection 1st | 100 |
- [1] In-use food; ice dispensing utensils properly stored
Observed plastic drink cup being used as a scoop for sugar. All scoops need to contain a handle and be stored in food product with handle up to minimize hand contact with product. This item corrected on site. This is a repeat violation and must be communicated to ALL staff.
- General Comments that relate to this Inspection
The following violations from 2/25/15 inspection have been corrected: - Test strips on site. - Salsa verde in make up unit labeled with date prepared (today) and; according to kitchen manager; will be discarded prior to reaching 7 days.
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3/25/2015 | Routine Reinspection 1st | 99 |
- [2] Food protected during storage; preparation; display; service; transportation
Observed salsa verde in make up unit with a date of 10 days prior. Internal policy is 5-7 days so this item was discarded during inspection. Ensure product is rotated and discarded when past use by dates or within 7 days; whichever is sooner.
- [1] In-use food; ice dispensing utensils properly stored
Observed disposable plastic cups and drink cups being used as scoops in numerous different products. Scoops must be constructed of food grade plastic or metal that can be cleaned and sanitized and contain a handle. Store food scoops within separate clean container or in product with handle up to minimize hand contact with product.
- [2] Accurate thermometers; chemical test kits provided; gauge cock (1/4" IPS Valve)
No chemical test kits available for dishwasher. Must provide accurate chemical test kits.
- General Comments that relate to this Inspection
Hand sink clean and stocked. Restroom clean and stocked. Make up unit @ 40F. Cole Slaw @ 42F; cheese @ 41F. Reach in freezer @ 0F. Walk in fridge @ 33F. Ham @ 39F; green beans 39F. Three compartment not set up during inspection. Sanitizer dispensed 200 ppm Quat. Hot holding good. Beans @ 150F; potatoes @ 155F; chicken @ 157F; BBQ sauce in dining area @ 165F.Good handwashing practices observed during inspection. Garbage area checked- no issues. Reviewed temp logs for last 10 days. No issues noted.
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2/25/2015 | Routine Inspection 1st | 95 |
- General Comments that relate to this Inspection
Violation from 6/16/14 inspection has been corrected. -Facility has Chlorine test strips on site at this time. Facility instructed to check dishwasher daily with test strips and maintain a sanitizer level log.
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6/20/2014 | Routine Reinspection 2nd | 100 |
- [2] Accurate thermometers; chemical test kits provided; gauge cock (1/4" IPS Valve)
Staff could not readily find chlorine test strips for dishwasher at time of re-inspection. Ensure test strips are available and being utilized by all staff members daily to verify dishwasher is dispensing proper levels of sanitizer. Sanitizer logs left with staff.
- General Comments that relate to this Inspection
All violations from 5/12/14 inspection have been corrected. - Dishwasher leak has been repaired. - Exhaust hood has been cleaned professionally. *Reminded staff that lights in hood should be turned on during all hours of operation.
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6/16/2014 | Routine Reinspection 1st | 98 |
- [2] Dishwasher facilities designed; constructed; maintained; installed; located; operated as required
Observed dishwasher leaking from hoses in back. Operators have contacted company and requested service. Leak should be repaired as soon as possible.
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
Observed exhaust hood with grease build up and operator is unsure as to when the hood was last professionally serviced. Sticker on unit states unit was last professionaly serviced in June 2011. This unit should be professionally serviced within next 30 days or a receipt showing proof of recent servicing provided to WCHD staff. Filters should then be cleaned weekly by facility staff to ensure proper ventilation and to minimize the occurence of grease fires.
- [1] Installed; maintained
- General Comments that relate to this Inspection
Hand sinks clean and stocked. Restrooms clean and stocked. Chorine from dishwasher @ 100ppm. *Facility should get new batch of Chlorine test strips as strips on site did not read levels accurately. Sanitizer buckets @ 200ppm quat ammonia. Reach-in fridge on line @ 28F. Cole slaw and potato salad @ 35F. Hot holding line good. Pork @ 170F and mashed potatoes @ 150F. Walk in fridge @ 38F. Freezer @ 10F. *Bottom shelf of freezer should be added to routine cleaning schedule. *Recommended internal thermometer for freezer as outside display is not always reliable. Hot holding oven good. Pork @ 157F. Chicken @ 158F. *Reminded operator to keep lights in exhaust hood on at all times to allow for proper lighting. Good food storage throughout. No cooling of food conducted per corporate policy. Facility is very clean. *Wash lids for seasoning buckets periodically to minimize the potential for cross contamination. Staff very knowledgable about food safety practices. Discussed employee health policy and reminded operator that employees with gastointestinal illness (vomitting and diarrhea) should be excluded for 48 hours after symptoms stop.
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5/12/2014 | Routine Inspection 1st | 97 |
- General Comments that relate to this Inspection
**No violations observed during the inspectionFacility very cleanRestrooms stockedHand sink stockedSanitizer bucket @ 100ppm chlorineDishwasher @ 100ppm chlorine3 compartment sink @ 100ppm chlorineMake up unit @ 38F-cole slaw @ 40FThermometers present and availableHot holding unit @ 140+-brisket @ 140FWalk in @ 40F-raw product stored correctly*Cooling not observed but discussed. Cooling is minimal. Pork and brisket that are to be cooled are placed in bags and submerged in ice bath. Logs kept.*Staff very knowledgable about food safety
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1/15/2013 | Routine Inspection 1st | 100 |
- [4] Sanitization rinse; clean; temperature concentration; exposure time; equipment; utensils sanitized
140) Sanitizer level in 3 compartment sink not adequate. Maintain adequate amounts of sanitizer to ensure proper sanitization.
- General Comments that relate to this Inspection
Sanitizer in 3-compartment sink was 10ppm. Sanitizer must me maintained at a minimum of 50ppm. Change out water and replace as needed. Corrected on site.Sanitizer buckets and Dishwasher 100ppmObserved good handwashing during inspectionHandwash clean and stockedBathrooms clean and stockedReach-in fridge <=40F Hot holding: beans in BBQ sauce 170F Walk in freezer 31F Ribs cooking 133 FThermometers available General cleanliness - goodRecommendations: Silverware is present on the tables correctly with handles up; suggest changing out silverware routinely or not putting as much silverware on tables to reduce potential for cross contamination. Ensure there is no storage of food items besides bottled drinks in the reach-in fridge behind the counter as it is not designed for any other type of cold storage besides bottled drinks.
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2/1/2012 | Routine Inspection 1st | 96 |
- [1] Walls; ceilings: attached equipment constructed; good repair; clean surfaces; dustless cleaning methods
360) Wall in need of repair. Repair following area(s) to maintain a smooth; durable; and easily cleanable surface.**Walls by Co2 tank will need to be painted with semi gloss to provide a smooth; sealed; easily cleanable suface. Complete before food operation begins. Spoke to Melissa and she said it would be completed before food operation begins.
- General Comments that relate to this Inspection
Opening Inspection:Walk in cooler @ 40 f. Reach in cooler 40 f. All construction complete:Walls - ok.Base coving - ok.Floors - ok.Bathrooms - ok. Hood Area - sealed and complete. Handsinks - ok. (Hot & Cold water operational.Equipment - ok.3 compartment sink - ok - no leaks. Sprayer in good condition.Categorized as a risk 3 operation.**Once reach in cooler by point of sale area is cleaned and sanitized provide a thermometer inside.
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8/26/2011 | Opening Inspection | 99 |
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