- [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.Observed food stains on cabinets and around backsplash area in front prep area. Clean all surfaces on regular basis. Correct by the end of the day.
- General Comments that relate to this Inspection
Notes:Tri tip off grill @ 135-175 f. Chicken cooking in oven 169 f.Display cooler @ 40 f. Cheeses 38 f. Reach in coolers @ 40 f. Trip Tip @ 42 f; Deli meat @ 37 f; Veggies 38 f; Tomatoes 38 f; Cheeses 38 f; Whole deli meat @ 38 f; sliced tomatoes 38 f.Chicken cooling @ 120 f. Discussed cooling procedures - no issues.Trip tip salad @ 39 f. Freezers @ 0 f. All food products frozen. *All food products stored properly. All food products labeled and dated properly.Handsinks stocked properly and accessible. Prep sinks - ok. 3 compartment sink operational - no leaks observed. Dish Machine - 50ppm.Utensils; cookware; plates; and glasses clean and stored properly in clean location. Equipment clean and well maintained. Floors and counters clean.Customer area clean and well maintained.**Discussed no bare hand contact with ready to eat food items with Joe Horn. Glove on hand in use.**No employee has failed serve safe exam in last year.
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9/30/2015 | Routine Inspection 1st | 99 |
- [3] CFPM or person in charge present; certificates posted as required
CFPM expired on 9/12/14 - operator will need to complete serv safe course w/in the next 30 days. Spoke to Joe Horn will be taking online class. Complete CFPM requirments by 12/6/14. Will follow up.
- General Comments that relate to this Inspection
Notes:Display cooler @ 40 f. Cheeses 38 f. Reach in coolers @ 40 f. Trip Tip (Raw) @ 42 f Just prepped. f. Deli meat @ 37 f; Veggies 38 f; Tomatoes 38 f; Cheeses 38 f; Whole deli meat @ 38 f; sliced tomatoes 38 f. Chicken cooling @ 120 f. Just pulled out of oven when inspection started.Freezers @ 0 f. All food products frozen. *All food products stored properly. All food products labeled and dated properly.Handsinks stocked properly and accessible. Prep sinks - ok. 3 compartment sink operational - no leaks observed. Dish Machine - 50ppm.Utensils; cookware; plates; and glasses clean and stored properly in clean location. Equipment clean and well maintained. Floors and counters clean.Customer area clean and well maintained.
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11/5/2014 | Routine Inspection 1st | 100 |
- [1] Installed; maintained
Observed water dripping into small bucket under prep sink. Repair leak by 9/9/13.
- [1] Walls; ceilings: attached equipment constructed; good repair; clean surfaces; dustless cleaning methods
Observed stains on walls in prep areas and below prep sink area. Clean on regular basis to prevent vermin attraction and maintain sanitary conditions. Clean by 9/9/13.
- General Comments that relate to this Inspection
Notes:Display cooler @ 40 f. Cheeses 38 f. Reach in coolers @ 40 f. Trip Tip cooling @ 55 f. Deli meat @ 38 f; Veggies 38 f; Tomatoes 38 f; Cheeses 38 f; Whole deli meat @ 38 f. Freezers @ 0 f. All food products frozen. *All food products stored properly. All food products labeled and dated properly.Handsinks stocked properly and accessible. Prep sinks - ok. 3 compartment sink operational - no leaks observed. Dish Machine - 50ppm.Utensils; cookware; plates; and glasses clean and stored properly in clean location. Equipment clean and well maintained. Floors and counters clean.
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9/4/2013 | Routine Inspection 1st | 98 |
- General Comments that relate to this Inspection
No violations noted at time of inspection.Notes:-hand sinks stocked*discussed changing front designated hand sink from corner sink to front sink behind register as the current location of the hand sink is inconvenient for employees to use and has potential for cross-contamination (make-up prep. table and prep. surface in close proximity to sink). Ok to use sink behind register as long as sink is used for hand washing and no utensils/pitchers are stored in sink.-2-door reach-in at 35F -cooked and cooled lentil soup at 42F-45F* -raw chicken and beef at 36F to 42F*per operator; lentil soup was out of refrigerator for prep. and refrigerator was opened and closed frequently during the lunch rush. Monitor soup and ensure temperature is maintained at 40F or below.-observed tri-tip on sheet pan the cooling process at 60F to 70F - operator moved tri-tip to refrigerator to finish cooling process. Discussed cooling process with no problems noted-freezers all less than 0F-produce and dairy reach-ins less than 40F-make-up units at 40F-42F -sliced deli meats and cheeses 39F-43F -cooked and cooled chicken breast at 41F-50F**ensure lid on make-up unit is kept closed as much as possible and unit is adjusted to maintain food temperatures at 40F or less even during busy times. If time is going to be used as a control for potentially hazardous foods; a written log must be maintained to verify that potentially hazardous foods are out of temperature for no more than 4 hours total.-hot holding: -soups 140F-164F-display reach-in at 40F-food and single service items all 6" above ground-containers labeled and dated-raw products stored on bottom shelf - no cross-contamination issues noted-wiping cloth sanitizer buckets checked at 50-100 ppm chlorine-dishwasher sanitizer level at 50 ppm chlorine-chemical test kits available-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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4/9/2012 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
No violations noted at time of inspection.Notes:-hand sinks properly stocked-make-up unit at 38F -cooked and cooled chicken at 40F -tuna at 39F -deli meats and cheeses 38F-40F-veggie/dressing reach-in at 40F-dishwasher checked at 50 ppm chlorine-wiping cloth sanitizer buckets checked at 50 ppm chlorine-chemical test kits available-display reach-in at 40F-dairy reach-in at 40F-product dates current-hot holding: -soup at 178F-front counter freezer less than 0F-ice machine clean; scoop properly stored-produce reach-in at 38F -cheese at 41F-back freezer less than 0F-back 2-door reach-in at 36F -cooked and cooled tri-tip at 40F -raw chicken 38F-no cross-contamination issues noted - raw product stored on bottom shelf-discussed cooking and cooling procedures with no problems noted-food and single service items stored 6" above ground-chemicals labeled and properly stored-employee and customer 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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3/2/2011 | Routine Inspection 1st | 100 |
- [2] Handling of food; ice; minimized
Operator using single use cups as scoops in the cheese and dry bulk ingredients. Use scoops with handles only so that you minimize operator hand contact with the food.
- General Comments that relate to this Inspection
NOTES:- Routine inspection performed in conjunction with FBI complaint.- All hand stations stocked and operational- Temperatures observed were within regulation. Cold hold at 40F or less. - Keep sanitizer solution at 50-100ppm chlorine residual.
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5/25/2010 | Routine Inspection 1st | 98 |
- General Comments that relate to this Inspection
Notes:CFPM update; no site visit.
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10/23/2009 | Routine Inspection 2nd | 100 |
- General Comments that relate to this Inspection
CFPM was unaware of expiration. Agreed to take class within 30 days.No violations noted. Cold unit ambient temperatures between 38 F and 41 F. Prep table product temperatures: chicken salad @ 52 F.; chicken breast @ 44 F. Salads are made fresh daily. Recommend chilling ingredients prior to prep.Black bean soup @ 169 F. Cream soup @ 165 F. Chlorine sanitizer in dish machine @ 50 ppm.Hand sinks stocked and functioning. Observed food handlers washing hands when needed.
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7/15/2009 | Routine Inspection 1st | 100 |
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
Accumulation of debris under the ice machine - Clean and maintain clean. (CORRECTED ON-SITE)
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10/30/2008 | Routine Inspection 1st | 99 |
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