Egg Roll King 1, 635 Booth St, Reno, NV - inspection findings and violations

Business Info

Name: EGG ROLL KING 1
Address: 635 Booth St, Reno, NV
Total inspections: 6
Last inspection: 11/25/2015

Score
99

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Inspection findings	Inspection date	Type	Score
[1] Thermometers provided and conspicuous NO THERMOMETERS IN STAND UP REACH-INS. MUST PROVIDE THERMOMETERS IN ALL REFRIGERATION UNITS TO EASIER MONITOR UNIT TEMPERATURES. General Comments that relate to this Inspection NOTES:HANDSINK AVAILABLE AND PROPERLY STORED.ALL FOOD PROPERLY STORED.GOOD HOT AND COLD HOLDING TEMPERATURES - ALL WITHIN REGULATION.FINAL COOK TEMP OF CHICKEN DISH AT 181F.FACILITY IS MAINTAINING COOLING LOGS; REVIEWED LOGS AND NO PROBLEMS NOTED. CONTINUE KEEPING COOLING LOGS. COOLING IS MUCH BETTER THIS YEAR.FACILITY IS CLEAN AND ORGANIZED.UTENSILS STORED IN WATER AND CHANGED OUT EVERY 2 HOURS - GOOD.3-COMP SINK GOOD.NO PEST CONTROL ISSUES.NO EMPLOYEE HEALTH ISSUES.DISCUSSED NEW FOOD REGULATIONS. FOR A COMPLETE REVIEW OF NEW FOOD REGULATIONS GO TO OUR WEBSITE AT www.washoecounty.us/healthDISCUSSED NO BARE HAND CONTACT WITH READY TO EAT FOODS. FACILITY COOKS ALL ITEMS BEFORE BEING SERVED. DISCUSSED USING TONGS; UTENSILS; GLOVES WHEN HANDLING COOKED OR READY TO EAT ITEMS.NO ADDITIONAL CFPM'S AT FACILITY. LEFT INFORMATION ON HOW TO OBTAIN AN ADDITIONAL CFPM.FACILITY HAS NOT HAD ANYONE FAIL CFPM TEST WITHIN THE LAST YEAR.	11/25/2015	Routine Inspection 1st	99
General Comments that relate to this Inspection NOTES:RE-INSPECTION FROM 11/24/14 ROUTINE INSPECTION.ALL PREVIOUS VIOLATIONS HAVE BEEN CORRECTED.FACILITY IS NOW KEEPING COOLING CHARTS ON ALL FOODS BEING COOLED. COOLING CHARTS REVIEWED AND WELL MAINTAINED. COOLING BEING DONE CORRECTLY USING ICE WATER BATHS. FACILITY MUST CONTINUE TO COOL FOOD WITH THIS PROCESS TO ENSURE THAT FOODS ARE PROPERLY COOLED FROM 140F-70F IN 2 HOURS AND FROM 70F-40F IN 4 HOURS.BASE COVING HAS BEEN CORRECTED.ALL FOOD PROPERLY STORED.	12/8/2014	Routine Reinspection 1st	100
[5] Potentially hazardous food meets temperature requirements during storage; preparation; display; service; transportation FOUND CONTAINER OF RICE IN REFRIGERATION UNIT AT 51F. THIS RICE WAS MADE YESTERDAY ON 11/23/14. ALL FOOD BEING HELD COLD MUST BE AT 40F OR BELOW. PRODUCT WAS VOLUNTARILY DISCARDED. [2] Food protected during storage; preparation; display; service; transportation IN REFRIGERATION UNIT BY DRY STORAGE ROOM FOUND A BAG OF RAW BEEF STORED ON THE TOP SHELF ABOVE READY TO EAT FOODS. MUST STORE ALL RAW MEATS BELOW READY TO EAT FOODS TO REDUCE THE RISK OF POSSIBLE CONTAMINATION OF PRODUCT. CORRECTED ON SITE. [1] Non-food contact surfaces of equipment and utensils clean HANDLES TO FOOD EQUIPMENT AND DOOR KNOB OF MOP ROOM ARE DIRTY. CLEAN TO REMOVE ALL BUILD-UP TO HELP PREVENT ANY POSSIBLE CONTAMINATION OF HANDS. [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods BASE COVING UNDERNEATH 3-COMP SINK AND HANDSINK IS COMING DE-TTACHED FROM WALL. MUST RE-ATTACH BASE COVING AND ELIMINATE ANY HOLES TO ALLOW FOR A SMOOTH EASILY CLEANABLE SURFACE. General Comments that relate to this Inspection NOTES:HANDSINK AVAILABLE AND PROPERLY STOCKED.OBSERVED GOOD EMPLOYEE HANDWASHING WHILE ON SITE.GOOD HOT AND COLD HOLDING TEMPS ON COOK LINE - ALL WITHIN REGULATION.SANITIZER BUCKETS GOOD AT 200PP; CHLORINE.3-COMP SINK GOOD.FINAL COOK TEMP OF CHICKEN AT 171F.NO PEST CONTROL ISSUES.NO EMPLOYEE HEALTH ISSUES.DISCUSSED PROPER COOLING METHODS. ALL FOOD BEING COOLED MUST BE COOLED FROM 140F TO 70F WITHIN 2 HOURS AND THEN FROM 70F TO 40F IN AN ADDITIONAL 4 HOURS. IF 70F IS NOT REACHED IN 2 HOURS THE FOOD MUST REACH 40F IN 4 HOURS TOTAL. THIS FACILITY IS REQUIRED TO KEEP COOLING LOGS DOCUMENTING ALL COOLING PROCEDURES TO ENSURE THAT THE FOOD IS COOLED PROPERLY. THESE LOGS MUST BE MAINTAINED AND MADE AVAILABLE TO THE HEALTH AUTHORITY UPON REQUEST. FACILITY IS REQUIRED TO CONTINUE WITH THESE LOGS UNTIL NOTIFIED BY THE HEALTH AUTHORITY. COOLING LOGS LEFT ON SITE.DISCUSSED PREPPING RAW MEATS IN SMALLER BATCHES TO MINIMIZE THE FOOD BEING IN THE TEMPERATURE DANGER ZONE.	11/24/2014	Routine Inspection 1st	91
[2] Handling of food; ice; minimized FOUND SCOOPS STORED IN BULK STORAGE BINS WITH HANDLES IN FOOD PRODUCT. MUST STORE SCOOPS WITH HANDLES UP AND OUT OF PRODUCT TO REDUCE HAND CONTACT OF PRODUCT. CORRECTED ON SITE. [2] Potentially hazardous food properly thawed FOUND BOWL OF RAW BEEF THAWING IN 3-COMP SINK IN STANDING COLD WATER. MUST THAW POTENTIALLY HAZARDOUS FOODS EITHER UNDER REFRIGERATION; UNDER COLD RUNNING WATER OR AS PART OF THE COOKING PROCESS. ALSO MUST ONLY USE FOOD PREP SINK TO THAW MEATS AND NOT 3-COMP SINK. CORRECTED ON SITE. [1] In-use food; ice dispensing utensils properly stored FOUND KNIVES STORED IN BETWEEN EQUIPMENT. DO NOT STORE UTENSILS IN BETWEEN EQUIPMENT TO REDUCE THE RISK OF CROSS CONTAMINATION OF UTENSILS. MUST STORE ON A CLEANABLE SURFACE. CORRECTED ON SITE.UTENSILS STORED IN WATER AT ROOM TEMPERATURE. IF UTENSILS NEED TO BE STORED IN WATER; MUST BE ICE WATER TO REDUCE THE GROWTH OF BACTERIA. WHEN ICE MELTS MUST REPLACE WITH CLEAN WATER AND MORE ICE. CORRECTED ON SITE. General Comments that relate to this Inspection NOTES:HANDSINKS AVAILABLE AND PROPERLY STOCKED.OBSERVED GOOD EMPLOYEE HANDWASHING WHILE ON SITE.GOOD HOT AND COLD HOLDING TEMPS - ALL WITHIN REGULATION.THERMOMETERS AVAILABLE FOR REFRIGERATION UNITS.PROPER FOOD STORAGE.NO PEST CONTROL ISSUES.NO EMPLOYEE HEALTH ISSUES.	12/10/2013	Routine Inspection 1st	95
General Comments that relate to this Inspection All items previously noted on change of ownership inspection have been corrected. Sammie is scheduled for CFPM Course with John Roberts on 2/25 and 2/27.	2/15/2013	Opening Reinspection 1st	100
General Comments that relate to this Inspection Ok to issue permit to operate on the following conditions:1. Repair or reseal floor in bathroom where it is damaged.2. Repair/replace broken floor tiles under reach in coolers3. Repair/replace damaged flooring in dry storage room. Also reattach base coving in corner near door.4. Repair cold water side on mop sink5. Clean walls and repaint as needed especially in dry storage room and corner near cook line.6. Replace light in reach in cooler. Ensure light is shielded or shatterproof.7. Reattach prep sink to wall and recaulk. Also; reattach splash gaurd.8. Recaulk three compartment sink. Also; reattach splash gaurd. Clean corners of three compartment sink near splash gaurd and wall. Reseal corner near three compartment sink where damage has occured.Notes:Facility to be assigned a Risk Category 4. One CFPM must be on site at all times that potentially hazardous foods are being handled; cooked; cooled; prepared; etc. Facility has one CFPM currently. List of instructors left at facilityDiscussed 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.	1/7/2013	Opening Inspection	100

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