- [2] Food protected during storage; preparation; display; service; transportation
FOUND MILK OUT DATED IN REACH-IN UNIT DATED 1/28/15. MUST ENSURE THAT ALL USE BY DATES ARE CURRENT. VOLUNTARILY DISCARDED ON SITE.FOUND BOXES OF FOOD STORED ON FLOOR IN FREEZER. ENSURE THAT ALL FOOD ITEMS ARE PROPERLY STORED AT LEAST 6 INCHES OFF OF THE FLOOR.
- General Comments that relate to this Inspection
NOTES:HANDSINKS AVAILABLE AND PROPERLY STORED.OBSERVED GOOD EMPLOYEE HANDWASHING WHILE ON SITE.OBSERVED PROPER GLOVE USE.FACILITY MONITORS UNIT AND FOOD TEMPS 3 TIMES A DAY. REVIEWED LOGS AND IN GOOD ORDER.3-COMP SINK GOOD.ALL FOOD PROPERLY STORED EXCEPT NOTED ABOVE.GOOD HOT HOLDING TEMPS - 175F-189FCOLD HOLDING UNITS GOOD. FOOD IN COLD DRAWERS AT 42F-45F.TEMPS IN WALK IN COOLER GOOD - TUNA 38F; CHICKEN 37F.NO PEST CONTROL ISSUES.DISCUSSED EMPLOYEE HEALTH - NO ISSUES NOTED.RECOMMEND USING METAL INSERTS IN COLD HOLDING DRAWERS TO KEEP TEMPS COLDER.
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2/6/2015 | Routine Inspection 1st | 98 |
- General Comments that relate to this Inspection
No violations observed at the time of inspection:Cold-holding checked good; tuna at 37F; chicken salad also 37F; strawberry cream cheese at 43F; turkey at 39F. Facility maintains temperature logs on front line***Hot-holding checked good; sausage and eggs at 137-142F.Three-compartment sink properly set-up; quatinary ammonia checked at 200-400ppm; in addition; sanitizer buckets checked at 200-400ppm.Handsinks checked stocked and functional; observed handwashing and glove use on the food line.All refrigeration and freezer units checked within regulation; walk-in ambient temperature checked at approximately 37F.Reviewed employee illness protocols; all procedures checked ok.
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9/24/2014 | Routine Inspection 1st | 100 |
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
Facility shall repair damaged microwaves; units shall be smooth and easily cleanable.
- [1] Non-food contact surfaces of equipment and utensils clean
Facility shall clean the following areas on a regular basis throughout the day: microwaves; walk-in refrigeration door handles; shelves; and cutting boards. Wipe all areas with approved sanitizer throughout the day to avoid possible cross-contamination.
- General Comments that relate to this Inspection
The following was observed at the time of inspection:Hot-holding checked good; chicken soup at 153F; turkey chili at 157F; tomato soup at 152F.Cold-holding checked ok; cream cheeses 41-44F; tomatoes at 38F; ham at 44F turkey at 43F; cheese at 42F. (temperatures on make-up refrigeration a little high; please keep lids closed and containers partially full to keep temperatures below 40F)Three-compartment sanitizer checked at approximately 200ppm quatinary ammonia; sanitizer buckets available with 200-400ppm quatinary ammonia.Walk-in refrigeration checked at 34F; all other units checked within regulation.Please post Certified Food Protection Manager in public view (copy from Washoe County Health District).Handsinks checked stocked and functional; observed glove use on make-up station.
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10/1/2013 | Routine Inspection 1st | 98 |
- General Comments that relate to this Inspection
No violations noted.Notes:Restrooms and handsinks properly stocked. Discussed importance of handwashing. Employee handwashing observed - goodDiscussed employee health. Ensure employees ill with gastrointestinal symptoms (vomiting and/or diarrhea) are excluded for at least 48 hours after symptoms stop.Walk-in cooler 35 f-turkey 38 fPrep cooler 34 f-cheese 40 fPrep cooler at 40 f-items on bottom at 39 f-items on top 42-44 f. Monitor temps on top especially during busy times to ensure they maintain 40 f or below. Adjust cooler down if needed.Temp logs taken twice daily. Ensure corrective action is logged down if corrective actions are takenHot holding temps ok-soup 160 f Discussed cooling procedures for soup. Ice bath is utilized - goodFacility overall clean and well keptQuat sanitzer buckets at 200 - 400 ppm quat.Sanitizer in three compartment sink at 400 ppm. Test strips on site.Recommend occasional disenfection of front of the house (tables; chairs; high touch areas) with 1000 ppm bleach (1/2 cup bleach to 1 gallon of water) or other product approved to be effective against norovirus.Shanna and Jennifer have taken Washoe County approved CFPM courses; but need to obtain WCHD Certification.
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11/5/2012 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
No violations noted.Notes:Handsinks and restrooms properly stocked. Discussed importance of handwashing.Discussed employee health. Ensure employees ill with gastrointestinal symptoms (vomiting; diarrhea; jaundice) are excluded for at least 48 hours after symptoms stop.Walk-in cooler at 39 f; produce walk-in cooler at 30 f; stand -up reach in cooler at 38 f; make-up units at 30 f; 35 fSwiss cheese in walk-in cooler at 39 fTurkey in first make-up unit at 41 fChicken in second make-up cooler at 42-48 f during busy time (cooler at 35 f). Continue to monitor product to ensure product maintains 40 f. Portion product into smaller batches if necessary to increase product turnover. Ensure lid is closed during slow times.Temperatures taken and logged three times daily.Observed good food storage. Facility utilizing quat sanitizer; test strips available. Buckets changed every two hours or as needed. Ensure employees are checking sanitizer concentrations to ensure they maintain 200 -400 ppm quat.Facility clean and well keptFood scoops/ice scoops stored properlyOperator has yet to complete Certified Food Protection Manager course. Operator must obtain CFPM Certification by 4/8/11 or possible enforcement action may be taken.
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3/8/2011 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
The items noted on the previous inpspection conducted on 11/23/2010 have beem corrected.Facility must have a Certified Food Protection Manager on staff full time by 1/23/2011
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12/7/2010 | Opening Reinspection 1st | 100 |
- General Comments that relate to this Inspection
The items noted on the prefinal inspection conducted on 11/19/2010 were corrected except for the following:Soda dispensers not yet installed; scheduled to be installed by.Ensure that drain lines for soda dispensers are provided with one-inch air gap at floor sinks and RP backflow preventer is installed properly.Closure strip for oven waiting to be installed.Follow-up on items above to be condcuted by 12/10/2010.OK to issue permit to operate.Walk-in cooler at 38 F; freezer at -5 F. All other refrigeration unit operating at below 40 F.Noted all hand sinks srtocked and functional.Clean and sanitize all work surfaces; food contact surfaces of equipment and uternsils prior to start of food prep activities.Risk category 2 assigned; facility must have one Certified Food Protection Manager who has completed an approved course by 1/23/2011 on staff full time. CFPM shall apply for WCHD's certificate upon receipt of the national certificate from the instructor.Plans to open about 12/6/2010
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11/23/2010 | Opening Inspection | 100 |
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