- General Comments that relate to this Inspection
The items noted on the previous routine inspection conducted on 6/25/2015 have been corrected.Refrigerator was serviced; sliced cheese and ham checked at 38 F.
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6/29/2015 | Routine Reinspection 1st | 100 |
- [5] Potentially hazardous food meets temperature requirements during storage; preparation; display; service; transportation
Sliced cheese and sliced ham packages at 47 to 49 F in worktop refrigerator. Thermoeter inside unit at 47 F. TCS foods were transferred to display refrigerator at 37 F.Do not store TCS foods in worktop refrigerator until serviced to maintain ambient temprature at below 40 F. Owner placed service call at this time.
- [2] Food protected during storage; preparation; display; service; transportation
Noted picher of egg beaters that are not pasteurized on shelf above ready to eat food products in refrigerator. Keep pitcher stored below or away from ready to eat foods. Pitcher transferred to bottom shelf of display refrigerator.
- [1] In-use food; ice dispensing utensils properly stored
Noted ice scoop being stored on top of flour dusted ice machine; Keep ice scoop in a clean container. Clean and santize ice scoop and its container daily. Clean flour dust from top of ice machine frequently to keep clean.
- General Comments that relate to this Inspection
Noted hand sinks stocked and functional in all areas.Reviewed procedure with owner to wash kitchenwares in first compartment and spray rinse over first compartment and sanitize in chlorine solution at 50 ppm in second compartment of the two compartment sink.Noted Facility to be kept clean.
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6/25/2015 | Routine Inspection 1st | 93 |
- General Comments that relate to this Inspection
The Certified Food Proteciton Manager has applied for and been issued the WCHD certificate #M140486; expires 11/25/2018 and the latter certificate has been posted in establishment.
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8/6/2014 | Routine Reinspection 1st | 100 |
- General Comments that relate to this Inspection
Commerically pre-cooked beef patties 32 F; sliced ham 40 F; sliced american cheese 43 F in prep refrigerator.Noted hand sinks stocked in prep areas and in resrroom.Facility noted to be clean.Reviewed employee hand washing and glove use policy with manager and found to be adequate.Reviewed employee health policy with manager; ensure that employees are advised of illness symptoms that require exclusion from work and return to work time frame.CFPM Jay Kenny obtained ServSafe certificate via re-certification course in 2013. CFPM must apply for WCHD certificate by 8/5/2014 and must keep the latter certifcate posted in the establishment upon receipt.
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7/29/2014 | Routine Inspection 1st | 100 |
- [5] Necessary toxic items properly stored; labeled; used
Noted chemical products improperly stored: one bottle of windex stored on shelf above the pot washing sink. Bottles of bleach and other chemicals stored on shelf above flour sacks. Keep all chemical products below food products or utensil cleaning/storage equipment. Corrected on site.
- General Comments that relate to this Inspection
Ham 38 F; american cheese 40 F in rerigerated prep unit.Noted hand sniks in prep areas and in restroom stocked and functional.Ensure to clean counter under toaster of crumbs build-up more frequenlty.
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10/7/2013 | Routine Inspection 1st | 95 |
- [2] Accurate thermometers; chemical test kits provided; gauge cock (1/4" IPS Valve)
No test strips available for the proper makeup and testing of sanitizer wipe down water. Obtain.
- [5] Necessary toxic items properly stored; labeled; used
Operator storing chemical items (Windex; toilet bowl cleaner; floor cleaner; etc.) on the overhead shelf over the 2-compartment pot washing sink. Always store chemicals (except those necessary for dishwashing and sanitizing) below the sink to prevent any potential for contamination of food equipment. Corrected on-site.
- General Comments that relate to this Inspection
OBSERVATIONS:- Operator using a cup as a scoop in the bulk sugar. Use food grade scoops with handles so that you minimize operator hand contact with the food.- Is is acceptable to store the ice scoop directly in the ice as long as the handle is exposed and not buried in the ice.- Designated and separate employee drinks (e.g. employee drink containers scattered throughtout the small one door front area reach-in cooler) from customer food items. Store in a separate labeled container on the bottom shelf.- All handsinks were stocked and operational.- All ambient refrigeration temperatures were at or near that required by regulation (display coolers 38F; 40F; reach-in 40F); with thermometers installed.
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10/1/2012 | Routine Inspection 1st | 93 |
- [1] Storage; handling of clean equipment / utensils
Store the ice scoop in a food grade container that is easily washed and sanitized instead of on top of the ice machine (area may not get cleaned routinely or adequately). You may also store the scoop directly in the ice with the handle out/up.
- General Comments that relate to this Inspection
7 days (by 8-20-2011)
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8/23/2011 | Routine Inspection 1st | 99 |
- General Comments that relate to this Inspection
Notes: Below were observed at time of inspection:1) Handsinks stocked and hot/cold water2) Freezer at -11 degree F all product frozen and properly stored.3) Refer at 37 degree F no hazardous food4) All product dates good5) Clean6) Everything properly stored7) Thermometers and test strips present.
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9/21/2010 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
All violations noted on the previous inspection dated 6-22-09 have been corrected.NOTES:1) Two sanitizer buckets to operator along with several packets of dry bleach chemical. Operator must obtain and have available chlorine test strips for proper makeup of sanitizing solution. Keep wiping cloths in sanitizing solution at all times when not being used. Change sanitizer water at least once per shift or as needed when visibly dirty. Food contact surfaces must be first cleaned with a soapy water solution to remove the bulk of the food debris prior to sanitizing in order to maximize the effectiveness of the sanitizer. Always let air dry after sanitizing.
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6/23/2009 | Routine Reinspection 1st | 100 |
- [4] Number; convenient; accessible; designed; installed
Both the front and back hand washing sinks were not accessible at the time of inspection. Operator was storing cases of soda in front of the back room hand sink. Operator was storing wiping cloths in the front area hand washing sink. Hand washing sinks must be easily accessible at all times during operation. Do not store anything in the hand sinks. (Corrected On-Site)
- [1] Lighting provided as required; fixtures shielded
Three overhead bulbs in the donut display cabinets were unshielded at the time of inspection. Replace the missing light shields to prevent broken glass contamination of the food.
- General Comments that relate to this Inspection
NOTES:1) Please make sure that the CFPM (Certified Food Protection Manager) certificate is posted within the facility. Do not post the Serve Safe certificate. Only the Washoe County certificate is valid within Washoe County.2) Please make sure that all chemicals; water; etc. spray bottles are clearly labeled to prevent misuse. Store all chemicals in areas where they won't contaminate clean utensils or foods if they leak.3) All food contact surfaces and customer tables must be sanitized routinely to prevent spread of disease and food borne illness. Use a sanitizer bucket with 50-100ppm bleach/water solution. Keep the wiping cloths in the solution until needed. Change the solution as needed or at least every 4 hours maximum. Obtain chemical test strips to check the proper makeup of the bleach water.
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6/22/2009 | Routine Inspection 1st | 95 |
- General Comments that relate to this Inspection
**Ok to operate; ok to issue permitAll plumbing okCaulking okReefers equipped with thermometersTwo compartment sink ok - kitchenware onlyHot water okAll equipment newFacility is risk category 2. One full time certified food manager required to be on staff at all times. Certified food manager requirement met.
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3/16/2009 | Opening Inspection | 100 |
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