- General Comments that relate to this Inspection
The items noted on the previous routine inspection conducted on 4/14/2015 have been corrected.Walk-in cooler has been serviced. Thermometer inside walk-in cooler at 37 F. Product temperatures checked at 39 F to 40 F in walk-in cooler.
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5/4/2015 | Routine Reinspection 1st | 100 |
- [4] Facilities to maintain product temperature
Temperature of cooled foods from three days and less at 44 F to 45 F in walk-in cooler. Foods are cooled under proper cooling procedures but walk-in cooler keeping ambient temperaute at about 40 F and most of the time at above 40 F. Walk-in cooler must be serviced to keep foods at 40 F or below continuously.
- General Comments that relate to this Inspection
Temperatures of foods in steam table at 140 F and above except for dry foods. Pan of dry fried chicken at 105 F to 115 F; Won ton and eggl rolls at below 140 F; won ton and egg rolls are kept in small amounts on steam table. These foods are turned over at least every hour per manager. One pan of each mandarin chicken and sweet and sour chiccken is made as needed by mixing fried chicken and sauces kept on steam table. Temperature of manadarin chicken checked at 171 F and sweet and sour chicken at 182 F. Keep time written on all above foods to and discard in one hour to use time as public health control since temperature of these either stay below 140 F or not easy to track if temperatrure rises at 165 F for required re-heat temperature.Noted hand sinks stocked and functional.Chlorine sanitzer checked at 100 ppm concentration in 3-compartment sink and wiping cloths' bucket.Noted floor to be kept very clean under equipment; facility kept clean in general.
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4/14/2015 | Routine Inspection 1st | 96 |
- General Comments that relate to this Inspection
Walk-in cooler has been serviced; thermometer at 36 F.Product temperatures in walk-in cooler were at 39 F to 41 F.Good cooling timeframes on food pans being cooled at this time.Foods being cooled within required timeframes per logs being filled out.
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5/1/2014 | Routine Reinspection 1st | 100 |
- [4] Facilities to maintain product temperature
Pans of precooked foods checked at 43 F to 44 F in walk-in cooler. Thermometer in walk-in cooler at about 42 F. Have walk-in cooler serviced to keep food products at 40 F or below.
- General Comments that relate to this Inspection
Good cooling practices observed; one change to make is to monitor temperatures during cooling on ice/water bath to keep cooling chicken until temperature drops below 70 F and then place in walk-in cooler. There were two pans of chicken at temepratures between 70 F and 90 F that ad been just placed in walk-in cooler; pans were taken out to continue cooling on ice/water bath at this time.Temperatures on hot holding table checked at 148 F to 160 F.Noted hand sinks stocked and functional.Noted facility to be kept very clean in all areas.
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4/23/2014 | Routine Inspection 1st | 96 |
- General Comments that relate to this Inspection
Proper cooling practices noted in place at this time.Chicken now being cooled in 2 inch layers and temperature at 40 F to 41 F in walk-cooler; cooled on 7/10. Do not stack the 2-inchs pan on top of 6-inch pan so as not to block air circulation on bottom pan; place all pans side by side and leave uncovered until temparature drops to 40 F. Do not fIl 6-inch pans with general chicken more than half and keep uncovered until temperature drops to 40 F.Continue cooling foods this way and doing temperature monitoring during cooling. Cooling tempratures are being recorded on log since the previous inspection.Steamed rice tubs held at room temperature now being marked with time for time tracking at room temperature to ensure that time at room temperature does not exceed 4 hours and any remaining portions are dicarded afterwards.
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7/12/2013 | Routine Reinspection 1st | 100 |
- [5] Potentially hazardous food meets temperature requirements during storage; preparation; display; service; transportation
Cooked chicken being cooled at room temprature not using ice; tighly packed in 6 inch plastic tubs. Temperature in chicken checked at 118 F to 133 F in one tub and 135 F to 145 F in other tub. Chicken at less than one hour in the danger zone. Chicken transferred to stainles steel pans and placed on ice to speed cooling. One 6-inch plastic tub with tighlty packed cooked chicken at 45 F to 50 F; cooling since yesterday in walk-in cooler. chicken was voluntarily discarded.Two other 6 inch plastic tubs of cooked chicken at 42 F to 44 F; cooling since yesterday; in walk-in cooler; ambient temperature of walk-in cooler at 42 F. Must keep productt temperatures in refrigertaion at 40 F or less.Must change cooling practices so as to allow foods to cool from 140 F to 70 F within two hours using ice/water baths and keeping product in 2-inch layers and then placing foods in walk-in cooler and cool to 40 F in within 4 additional hours.
- [2] Toilet rooms: self closing doors; fixtures maintained; clean; hand soap/drying devices provided; proper waste receptacle
Noted paper towel dispenser empty at back area hand sink. Corrected on site. Ensure to keep hand sinks stocked with soap and paper towels at all times.
- General Comments that relate to this Inspection
Noted hand sinks in front area and in restrooms stocked and functional.Chlorine concentration checked at 100 ppm in 3-compartment sink and 200 ppm in sanitizer bucket with wiping cloths.Noted exterior rear door propped open. Ensure to keep door closed to prevent entry of vermin.
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7/8/2013 | Routine Inspection 1st | 93 |
- [1] Premises free of litter; unnecessary articles; equipment/personal articles properly stored; authorized personnel
Observed personal food/drinks stored on shelves/cooler with customer food. Ensure employee items are stored in a designated area away from customer food. Corrected on site.
- General Comments that relate to this Inspection
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.Walk-in cooler at 40 f-chicken 38-40 f-noodles 39 fReach in cooler at 38 f-noodles 39 fHot holding temps good-sweet and sour chicken 161 f-beef & veggies 157 f-noodles 163 f-rice 162 fDiscussed cooling procedures. Food is cooled in stainless steel pans uncovered in walk-in cooler. Reduce food levels to no more than 2 inches. Product must cool from 140 f to 70 f within 2 hours and 70 f to 40 f within 4 hours. Ok to batch product together after it has cooled down to 40 f.Facility has replaced a large majority of its plastic tubs with stainless steel pans - goodSanitizer buckets at 50 -100 ppm chlorineSanitizer in 3 comp sink at 100 ppm chlorine. Test strips on site.Observed facility only staging small batches of food that employees were actively preparing - good.Found facility to be much cleaner and in better condition than in past - good job.Some floor tiles will need to be regrouted in the future to ensure smooth cleanable surface; and to prevent water damage.
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11/29/2012 | Routine Inspection 1st | 99 |
- [5] Potentially hazardous food meets temperature requirements during storage; preparation; display; service; transportation
Observed food hot holding on steam table at 108 f - 122 f. Food was placed on steam table prior to reaching 140 f. Per operator; food was out for about 20 minutes. Food was reheated to 165 f. Ensure food hot holds at 140 f at all times. Also ensure the steam table is holding 140 F+ prior to placing food on it. Corrected on site.
- [1] Premises free of litter; unnecessary articles; equipment/personal articles properly stored; authorized personnel
Observed several employee drinks stored above food in dry storage area. Ensure all employee drinks/food are stored in a designated area away from customer food. Also ensure that drinks have lids and straws.Observed cans of chemical pesticide. Chemical pesticides are only to be applied by a licensed pest control operator. Remove cans of pesticide. Did not observed any cockroaches or pests at time of inspection. PCO currently comes twice monthly.
- General Comments that relate to this Inspection
Notes: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.Walk-in cooler at 40 f-fried chicken at 39 f-grilled chicken at 40 f-beef at 41 f-noodles at 40 fReach in cooler at 35 f-noodles at 36 f-beef at 37 fDiscussed cooling procedures. Ensure product cools from 140 f to 70 f within 2 hours and from 70 f to 40 f within an additional 4 hours. Facility currently utilizes plastic food contianers for storage. Recommend obtaining stainless steel containers as it conducts cold better than plastic.Sanitizer buckets at 100 ppm chlorine. Discussed importance of cleaning and sanitizing food contact surfaces as facility handles lots of raw product.Ensure facility is only staging out small amounts of food during food prep to prevent temperature abuse. If facility uses time as a method of bacterial control; facilty must have a system in place to track how long food is out. Recommend marking product (ie with a date dot; sticker etc) with the time to discard product. Product cannot be out of temperature for more than 4 hours.Facility to continue to do deep cleaning; especially behind equipment and hard to reach areas.Margaret has taken a ServeSafe course outside of Washoe County. Contact Bryan Wagner with WCHD at 328-6172 to see if this course qualifies for reciprocity. If this course does not meet the requirement; operator will have to retake course with approved instructor. List of instructors left with operator.
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11/22/2011 | Routine Inspection 1st | 94 |
- General Comments that relate to this Inspection
All required corrections have been made. Ok to issue permit to operate. Facility appears cleaner than in the past. Continue to keep up with routine cleaning as well as deep cleanings under equipment and hard to reach areas.
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8/9/2011 | Opening Reinspection 1st | 100 |
- General Comments that relate to this Inspection
Ok to issue permit to operate on the following conditions:1. Repair broken floor tile by walk-in cooler2. Extend base coving up walk-in cooler 3. Patch threshhold by exterior door to prevent rodent/pests from entering4. Conduct deep cleaning of facility5. Remount coke display with smooth easily cleanable; non-absorbant surface.Facility to be assigned a risk category 4. Ensure a Certified Food Protection Manager is present at all times potentially hazardous foods are being prepared; cooked; cooled; handled; etc.Discussed importance of handwashing.Reviewed employee health policies. Ensure employees ill with gastrointestinal symptoms (vomiting and/or diarrhea) are excluded for at least 48 hours after symptoms stop.
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7/8/2011 | Opening Inspection | 100 |
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