- [5] Source sound condition; no spoilage
Observed biscuits with mold on them. Ensure food items that are spoiled are discarded. Operator explained that biscuits have been spoiling faster than other items and they had only had them in the facility for two days. -Operator voluntarily discarded the biscuits. Corrected during the inspection.
- General Comments that relate to this Inspection
No violations observed.-Restrooms clean and stocked.-Handsinks clean and stocked.-Discussed employee sick policy. Ensure employees who are sick with gastrointestinal symptoms (vomiting; diahrrhea; jaundice) are excluded from work for at least 48 hours after symptoms stop.-Ice scoop storage good.-Sanitizer bucket at 300 ppm Quat.-Alcohol advisory posted.-Reach in cooler at 40F.
- General Comments that relate to this Inspection
Notes:-Restrooms clean and stocked.-Handsink clean and stocked.-Discussed employee sick policy. Ensure employees sick with gastrointestinal syptoms (vomiting; diarrhea; jaundice) are excluded from work at least 48 hours after syptoms have stopped.-Sanitizer in 3 compartment sink at 200 ppm Quat.-Test strips for Quat and Chlorine.-Dishwasher good 200 ppm Chlorine.-Ice machine clean. Scoop storage good.-Reach in cooler at 42F. Breaded chicken at 42F. Chicken wings at 41F. Gravy at 36F. Pork at 39F. All items come in pre-cooked from main facility and are heated on site.
|
2/12/2015 | Routine Inspection 1st | 95 |
- General Comments that relate to this Inspection
No violations noted.Notes:Restrooms and handsinks properly stocked.Discussed importance of handwashing.Discussed employee health. Ensure employees ill with gastrointestinal symptoms (vomiting and/or diarrhea) are excluded for at least 48 hours after symptoms stop.Cooler at 38 fBarware washed; rinsed; and sanitized in 3 compartment sink and then ran through dishwasher. Dishwasher sanitizing at 100 ppm chlorine.Both quaternary ammonia and chlorine test strips on site.Bar clean and well kept.Alcohol advisory posted as required.
- General Comments that relate to this Inspection
No violations noted.Notes:Restrooms and handsinks properly stocked.Discussed importance of handwashing.Discussed employee health. Ensure employees ill with gastrointestinal symptoms (vomiting and/or diarrhea) are excluded for at least 48 hours after symptoms stop.Cooler at 35-cheese at 37 fEquipment/utensils washed; rinsed; and sanitized in 3 compartment sink and then ran through dishwasher. Dishwasher sanitizing at 100 ppm chlorine.Both quaternary ammonia and chlorine test strips on site.Facility clean and well kept.
|
1/10/2014 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
No violations noted.Notes:Restrooms and handsinks properly stocked. Discussed importance of handwashing.Discussed employee health. Ensure employees ill with gastrointestinal symptoms (vomiting and/or diarrhea) are excluded for at least 48 hours after symptoms stop.Wash; rinse; and sanitize procedures good. Facility uses quat sanitizer in 3 compartment sink and chlorine in glass washer. Facility does a double wash/rinse/sanitize using 3 comp sink and then dishwasher. Quat measured at 200 - 400 ppmChlorine measured at 100 ppm Test strips for both on site.Facility very clean and well kept
- General Comments that relate to this Inspection
No violations noted.Notes:Restrooms and handsinks properly stocked. Discussed importance of handwashing.Discussed employee health. Ensure employees ill with gastrointestinal symptoms (vomiting and/or diarrhea) are excluded for at least 48 hours after symptoms stop.Reach in cooler at 32 f-cheese at 36 fFacility reheats precooked; commercially prepackaged food only.Wash; rinse; and sanitize procedures good. Facility uses quat sanitizer in 3 compartment sink and chlorine in glass washer. Facility does a double wash/rinse/sanitize using 3 comp sink and then dishwasher. Quat measured at 200 - 400 ppmChlorine measured at 100 ppm Test strips for both on site.Facility very clean and well kept
|
1/30/2013 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
All foods served are prepackaged and precooked items which include burgers; cheese burgers; hot dogs; corn dogs; bagels; etc. Items are warmed up in either convection or microwave ovens.Observed dishwasher at 100 ppm chlorine concentration and 100 F. Ensure to operate dishwasher empty until temperature rises to 120 F before placing utensils in it.Refrigerated prep unit's thermometer at 32 F.Noted hand sinks at front and back areas and in restrooms stocked and functional.Noted facilty to be very clean and well maintained in general.Noted dumpster enclosure for strip mall to be clean.
|
9/18/2012 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
Dish washer checked at 100 ppm chlorine concnetration and 110 F; ensure that temperature gets up to 120 F.Noted hand sinks stocked and functional.Ok to issue permit to operate deli.Risk category 2 assigned on this permit. Facility must have minimum of one Certified Food Protection Manager on staff full time who has completed a Washoe County approved certification course by 8/15/2012. When CFPM certificate from WCHD is obtained; it must be posted in the facility.
|
6/15/2012 | Opening Inspection | 100 |
- General Comments that relate to this Inspection
Refrigerators checked at below 40 F.Glass washer checked at 120 F and 100 ppm Chlorine concentration.Noted hand sinks in front and back areas and in restrooms stocked and functional.Noted alcohol warning sign posted as required.Noted facility to be kept very clean in all areas.
|
4/19/2012 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
Dumpster enclosure has been clean. Dumpster is shared by the three businesses in this building. Ensure that dumpster enclosure is kept clean from now on.
|
4/8/2011 | Routine Reinspection 1st | 100 |
- [1] Outside storage area enclosures: properly constructed; clean; controlled incineration
Noted one garbage bag and loose trash strewn in dumspster enclosure. Clean this area as needed to keep it clean.
- General Comments that relate to this Inspection
Notad hand sinks at front and back areas and in both restrooms stocked and functional.Glasswasher checked at 120 F and 50 ppm chlorine concentartion.Noted alcohol warning sign posted as required
|
4/1/2011 | Routine Inspection 1st | 99 |
- General Comments that relate to this Inspection
Glass washer was serviced after the inspection conducted on 5/28/10. Cholrine concentration checked at 100 ppm; temperature at 120 F.
|
6/11/2010 | Routine Reinspection 1st | 100 |
- [4] Sanitization rinse; clean; temperature concentration; exposure time; equipment; utensils sanitized
No chlorine registered in glass washer. Glass washer being primed to disnse sanitizer at each use or as necessary; chlorine not registered on two cycles during inspection. Must repair glass washer o dispense chlorine at required concentration without need to use primer switch.Sanitize all glassware in 3-compartment sink in mean time if chlorine is not being registered in glasswasher until repaired.
- General Comments that relate to this Inspection
Refrigerator at 34 F.Noted hand sinks at service areas and in restrooms stocked and functional.Note alcohol warning sign posted as required.Noted facility to be kept clean in general.
|
5/28/2010 | Routine Inspection 1st | 96 |
- General Comments that relate to this Inspection
No violations noted during inspection.Glass Washer checked at 100 ppm chlorine concentration.Quats sanitizer at checked at 200 ppm in 3-compartment sink.Refrigerators checked below 40 F.Hand sinks in prep areas and in restrooms found stocked and functional.Facility found very clean and well organized.
|
4/24/2009 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
Ok to issue permit to operateGlass washer's chlorine concentration checked at 100 ppm.Risk category 1 assigned; no CFPM required.Plans to open on 11/14/08
|
11/13/2008 | Opening Inspection | 100 |
Restaurant representatives - add corrected or new information about Dotty's #41, 5342, Sparks, NV »