- General Comments that relate to this Inspection
NOTES:NO VIOLATIONS NOTED AT TIME OF INSPECTION.HANDSINKS AVAILABLE AND PROPERLY STOCKED.LEFT HANDWASHING SIGNAGE WITH FACILITY.OBSERVED GOOD EMPLOYEE HANDWASHING WHILE ON SITE.GOOD HOT AND COLD HOLDING TEMPS - ALL WITHIN REGULATION.HOT HOLDING ITEMS ARE ONLY HELD FOR 20 MINS AND THEN DISCARDED..THERMOMETERS AVAILABLE IN ALL REFRIGERATION UNITS.ALL FOOD PROPERLY STORED AND DATED.3-COMP SINK GOOD - USES QUAT FOR SANITIZER.USE BY DATES CURRENT.UTENSILS AND SCOOPS PROPERLY STORED;NO PEST CONTROL ISSUES.NO EMPLOYEE HEALTH ISSUES.DISCUSSED NEW FOOD REGULATIONS. FOR A COMPLETE REVIEW ALL THE NEW FOOD REGULATIONS GO TO www.washoecounty.us/health* NEW REGULATIONS OF NO BARE HAND CONTACT WITH READY TO EAT FOODS. MUST USE A BARRIER BETWEEN BARE HANDS AND READY TO EAT FOODS SUCH AS GLOVES; TONGS; TISSUE PAPER AND OR UTENSILS.* NEW TEMPERATURE DANGER ZONE IS 41F TO 135F.* LEFT LIST OF THE 4 COMPANIES THAT WCHD ACCEPTS FOR CERTIFIED FOOD PROTECTION MANAGER CERTIFICATES.ADDITIONAL CFPM IS CAROLINA IRIAS SERVSAFE #12017361 2/20/20FACILITY HAS NOT HAD ANYONE FAIL CFPM TEST WITHIN THE LAST YEAR.
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11/2/2015 | Routine Inspection 1st | 100 |
- [2] Food contact surfaces of equipment and utensils clean; free of abrasives; detergents
Per operator; utensils are changed once per shift. All in use utensils (tongs; spoons; etc) must be washed; rinsed; sanitized and allowed to air dry at least every 4 hours. Facility will implement new procedure.
- [1] Wiping clothes: clean; use restricted
Observed dishwasher using sponge for washing dishes. Sponges are not approved for commercial use. Discontinue use of sponges for cleaning food contact surfaces. Corrected on site.
- General Comments that relate to this Inspection
Notes:-hand sink stocked; observed good employee handwashing-restrooms cleaned and stocked-all food stored properly; no cross contamination issues noted.-all cold holding good at 40F and below-all hot holding good at 140F and above-final cook temperature on fried chicken strip at 197F-sanitizer buckets at 300ppm quat-3 compartment sink at 400ppm quat-all ice machines clean - proper scoop storage-dumpster area clean-no pest control issues noted-discussed handwashing policy with no issues noted-discussed employee health policy - ensure anyone with gastrointestinal symptoms (vomitting / diarrhea) are excluded for 48 hours after symptoms stop.
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10/16/2014 | Routine Inspection 1st | 97 |
- General Comments that relate to this Inspection
NOTES:NO VIOLATIONS NOTED AT TIME OF INSEPCTION.HANDSINKS AVAILABLE AND PROPERLY STOCKED.GOOD HOT AND COLD HOLDING TEMPS - HOT DOG 147F; CHILI 156F; TOMATOES 42F; CHEESE 41F.SANITIZER BUCKET GOOD AT 200PPM QUAT.TEST STRIPS AVAILABLE.ALL FOOD PROPERLY STORED.3-COMP SINK GOOD.RESTROOMS CLEAN AND STOCKED.FACILITY CLEAN AND ORGANIZED.NO PEST CONTROL ISSUES - PCO ON CONTRACT.NO EMPLOYEE HEALTH ISSUES.
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11/26/2013 | Routine Inspection 1st | 100 |
- [3] CFPM or person in charge present; certificates posted as required
Currently there is no Certified Food Protection Manager; need a CFPM by 5-30-2012
- General Comments that relate to this Inspection
Currently there is no Certified Food Protection Manager; need a CFPM by 5-30-2012. This is a repeat violation.Thermometer violation from the last inspection have been correctedObserved good handwashing during inspectionAll reach-in fridges <=41FAll reach-in freezers <=32FHandwashes clean and stockedSanitizer buckets 200 ppm Quat General cleanliness good
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4/30/2012 | Routine Inspection 2nd | 97 |
- [1] Thermometers provided and conspicuous
080) 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.
- [3] CFPM or person in charge present; certificates posted as required
There is no certified food protection manager on-site. There is a manager with a Servsafe Certification; they will need to register with Washoe County EHS. Need to have a Washoe County Registered CFPM for this location by 4-27-2012.
- [4] Sanitization rinse; clean; temperature concentration; exposure time; equipment; utensils sanitized
Must maintain adequate levels of sanitizer in sanitizer buckets
- General Comments that relate to this Inspection
Violations concerning food coverage and broken door gasket from last inspection conducted on 01/21/2011 have been corrected.There is no certified food protection manager on-site. There is a manager with a Servsafe Certification; they will need to register with Washoe County EHS. Need to have a Washoe County Registered CFPM for this location by 4-27-2012. When certification is received; must post certification in a conspicuous place.All but one of the freezer and fridge units had a thermometer. All are holding temperature but need to have a thermometer; regardless if there is a digital thermometer on the unit; to monitor temperature. Sanitizer buckets were only 100ppm Quat. Need to maintain at least 200ppm Quat to ensure proper sanitizing. This was corrected onsite.Handsinks fully stocked and cleanObserved good handwashing during inspectionCorrect dry storageAll reach-in/walk-in fridges <41FAll reach-in freezers <0FWalk-in freezer <0FAll food is covered and datedHot holding - good Chili - 160F Mushroom topping 158FBathrooms clean and stocked General cleanliness - goodIce scoop storage - good
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2/27/2012 | Routine Inspection 1st | 92 |
- [2] Food protected during storage; preparation; display; service; transportation
050) Food not covered. Except during cooling; all food products must be covered to prevent potential contamination. Need to cover trays of Onion Rings in Walk-in Frzr.**Add'l violation: Do not store food in opened cans; Found olives; chili and apple pie slices all stored in partially used cans. Place unused contents in NSF approved containers. *Note: Violation corrected immediately by Mgr
- [3] CFPM or person in charge present; certificates posted as required
Must post CFPM certificate that came with CFPM plastic card. If unable to locate cert.; go to WCHD and have a duplicate cert. printed at add'l cost.
- [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. Need to replace broken door gasket of Reach-in Refrig. in main Food prep area.
- General Comments that relate to this Inspection
Handsinks fully stockedWalk-in Refrig. @36FWalk-in Frzr@-13FReach-in cake Frzr(s) were all <-10FTemps noted:H-held burger patties @162F; Hot Dogs @155F; Chicken strips@160F; Hot chili@158FSanitizer buckets used throughout - tested - 200 ppm Quat3-comp sink used for ware washingCustomer restrooms clean and stocked
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1/21/2011 | Routine Inspection 1st | 92 |
- General Comments that relate to this Inspection
All violations noted on previous inspection have been corrected.
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2/1/2010 | Routine Reinspection 1st | 100 |
- [3] CFPM or person in charge present; certificates posted as required
2nd notice: CFPM certificate not posted in facility (CFPM not present at time of inspection). Ensure CFPM certificate is posted and available in facility at all times.
- [1] Wiping clothes: clean; use restricted
250) Moist wiping cloths must be kept in sanitizing solution between uses to prevent bacteria growth. Corrected on-site.
- General Comments that relate to this Inspection
Notes:-hand sinks stocked-hot holding: -fried chicken strips 158F -chicken breast 155F -hamburger 160F-walk-in freezer at -11F-reach-in refrigerator at 38F -pre-cooked chicken at 39F-all raw product cooked from frozen state-temperature logs in use - temperatures taken twice per day-walk-in refrigerator at 40F -sliced turkey at 38F -cheese at 40F-wiping cloth sanitizer buckets checked at 200 ppm quat.-sanitizer in three-compartment sink at 200 ppm quat.-food stored 6" off the ground-ice machine clean; scoop properly stored-dipper well in use - all ice cream scoops stored properly-ice cream freezer at -17F-chemical bottles labeled and properly stored-restrooms stocked and clean-discussed employee health and hygiene policies. Ensure ill employees exhibiting GI symptoms (vomiting; diarrhea; jaundice; fever) are excluded from work for at least 48 hours after their last bout of illness.
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1/14/2010 | Routine Inspection 1st | 96 |
- [3] CFPM or person in charge present; certificates posted as required
CFPM not present. No CFPM certificate posted. Ensure that CFPM information is posted and available at all times. Obtained CFPM information from internal Washoe County Health District records.
- [5] Necessary toxic items properly stored; labeled; used
400) Label all containers of toxic chemicals with name of contents. Corrected on-site.
- General Comments that relate to this Inspection
Notes:Hand sinks properly stocked and accessible.Observed employee hand washing.Hot holding: chicken 152F-158F hamburger 168FObserved cooking and hot holding temperature logs - no problems noted.Reach-in refrigerator next to grill at 38F chicken in refrigerator at 39FPrep. reach-in (2) booth at 40FReach-in freezer at 0FWalk-in freezer at -1FWalk-in refrigerator at 40FThree-compartment sink used for washing; rinsing and sanitizing.Wiping cloth sanitizer bucket at 200 ppm quat.Discussed employee health polices - no problems noted.Restrooms properly stocked and clean.
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2/4/2009 | Routine Inspection 1st | 92 |
- [2] Food protected during storage; preparation; display; service; transportation
Using small metal bowl at scoop. Only use approved scoops to handle food to ensure the safety of the food served to customers.
- [1] Thermometers provided and conspicuous
No thermometers in small Reach-In freezer next to grill. Provide thermometers in all cooling units to ensure they are holding proper temperature.
- [1] Single service: articles; storage; dispensing; used
Single service articles stored on the ground. Store all single service articles at least 6" off the ground.
- [1] Wiping clothes: clean; use restricted
Wiping clothes bucket had low sanitizer levels. Replace sanitizer in wiping clothes bucket on an annual basis to ensure proper sanitization is taking place.
- General Comments that relate to this Inspection
Notes:-Both of the bathrooms and all of the hand sinks were properly stocked.-Freezer at -8F.-Freezer at -7F.-All lights properly shielded.-Ice machine clean and ice scoop properly stored.-Walk-In at 38F.-Hot Holding -Chicken 154F. -Hamburger 152-154F. -Bacon 150F.-All chemicals properly labeled and stored.-Freezer -1F.-Reach-In 35F.-Reach-In 30F.-Dairy dates OK stock being rotated properly.-Freezer -20F.
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1/4/2008 | Routine Inspection 1st | 95 |
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