- [2] Food protected during storage; preparation; display; service; transportation
Observed mashed potatoes on counter at 110F; covered in pan. Per operator; he had just made these and was cooling them. Inspector instructed him to uncover the food items and place in ice bath; with ice surrounding the pans; to cool the food quickly. Food shall remain uncovered during the cooling process.All food must be cooled from 135F to 70F within 2 hours; and from 70F to 41F in an additional 4 hours. Discussed options for rapidly cooling foods and proper reheat temperature of all cooled foods to 165F.Cooling log provided to operator. Recommend documenting cooling procedures to verify that cooling requirements have been met.Corrected on site.
- [1] Outside storage area enclosures: properly constructed; clean; controlled incineration
Observed dumpster area with bags of garbage; construction debris; and washing machine.Properly dispose of items and clean enclosure.Operator stated that sometimes they put bags of garbage on the ground if the dumpster is full. If the dumpster fills between regular garbage service; increase garbage service so that bags of garbage are not stored on the ground where they may attract vermin.
- [1] Walls; ceilings: attached equipment constructed; good repair; clean surfaces; dustless cleaning methods
Observed wall above handsink with green fuzzy growth next to pipe. Clean and disenfect area. Observed multiple areas with holes in walls and damaged corners. Repair walls so all surfaces are smooth and easily cleanable.
- General Comments that relate to this Inspection
Notes:-Facility has unpastuerized shell eggs; and per operator; guests may order undercooked eggs. Note that the 2013 FDA Food Code prohibits serving undercooked eggs to highly susceptible populations. Facility may use pastuerized shell eggs instead of raw shell eggs for serving residents; or highly recommend that all eggs are cooked suffiently to kill Salmonella and other potential harmful organisms. -hand sink stocked; discussed proper handwashing-gloves in use; ensure a proper handwashing accompanies any change of gloves. Discussed future regulation of no bare hand contact with ready to eat food. If using gloves; make sure gloves are worn and removed at appropriate times to ensure gloves are not cross contaminated.-cold holding checked ok - walk in at 36F; sliced cheese at 42F; cooked chicken at 41F; cream at 40F; freezer at -10F; 2 door reach in at 40F; milk at 41F-discussed proper thawing methods with no issues noted-operator was able to state proper final cook temperatures; no items cooking at time of inspection-hot holding soup at 165F-dishwasher checked at 50ppm chlorine; test strips available. Do check sanitizer daily to ensure proper concentration between 50-100ppm chlorine. Sanitizer log left with operator.-ice machine clean; scoop properly stored-food stored properly-chemicals labeled and properly stored-employee restrooms stocked and clean-date marking procedure in place; discussed first in; first out with no issues noted-facility has regular pest control operator; no issues noted at time of inspection-discussed employee health - ensure anyone with gastrointestinal symptoms (vomiting/ diarrhea) is excluded for 48 hours after symptoms stop.
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4/3/2015 | Routine Inspection 1st | 96 |
- General Comments that relate to this Inspection
2nd CFPM Jeff Davenport M130424 exp date 05/27/18.No violations observed at time of inspection. Thank you;Hot holding temperatures recorded:Chopped steak @ 140 F; final cook temperature of pork spare ribs @ 160 F; baked beans @ 160 F; beef gravy @ 146 F; and hot holding cabbage @ 153 F.Walk in cooler recorded at 34 F. All food properly stored. No raw over ready to eat. Date dots used and all food covered when not in use.Dairy dates current. Proper scoop storage in dry bulk ingrediants.Clorine sanitizer bucket recorded at 100 ppm; chlorine dishwasher at 50 ppm. Pest control operator services facility once a month.Handsinks properly stocked with liquid soap and sanitary disposable towels. Head chef has proper knowledge of cooling practices for leftover food. Do calibrate stem probe thermometer in ice and water bath to 32 F. No bare hand contact to food and food service equipment during serving. Do monitor employees for proper handwashing especially after using restroom. All staff must do a double handwash when exiting restroom the nearest handsink in their respective work areas must be used prior to resuming food handling operations. All GI symptoms such as diarrhea and vomiting illnesses must be excluded from handling food for 48 hours from the time of the last incident. Norovirus is highly contagious and can be spread via the fecal oral route through bare hand contact to food; improper washing of hands and employees coming to work ill and shedding the virus. Please monitor employees for proper handwashing and at appropriate times.
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4/10/2014 | Routine Inspection 1st | 100 |
- [3] CFPM or person in charge present; certificates posted as required
This kitchen is a risk category 4 health permit and requires a Certified Food Protection Manager to be on site during food handling operations. Both Mariano and Jeff is taking ServSafe course on line. Please have both employees acquire their Washoe County certificates by 05/18/13. Bring passing test results; verification of an approved 16 hour course; a picture ID and $32.00 to Washoe County Health District located at 1001 E Ninth Street in Reno. Go upstairs to building B in Environmental Health to acquire Washoe County certifications. Please post Washoe County certifications on site in a conspicous spot once received.
- General Comments that relate to this Inspection
All other violations corrected at time of inspection. Thank you.Reviewed temperature logs for cold holding units and temperature logs for steam table. All checked OK.Observed date stickers with days of week marked on all prepared foods. Kitchen has had date markers; please use them to identify proper use by dates for prepared. foods. Handsinks properly stocked with liquid soap and sanitary disposable towels.
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4/25/2013 | Routine Reinspection 1st | 97 |
- [1] Thermometers provided and conspicuous
Observed missing thermometer at 2 door reach in refer. Milk was temped at 41 F with thermocouple. 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
This kitchen permit is a risk category 4 and requires a Certified Food Protection Manager to be on site during any food handling process.
- [2] Food (ice) contact surfaces: designed; constructed; maintained; installed; located
Observed lid to and front of ice machine with debris buildup. Facility shall wipe down the front of the ice machine on a daily basis.
- [2] Toilet rooms: self closing doors; fixtures maintained; clean; hand soap/drying devices provided; proper waste receptacle
Observed no paper towels at handsink at beverage station. Keep hand sinks stocked with soap and paper towels at all times to ensure proper hand washing.Facility shall have access to refill paper towel dispenser to stock handsinks properly to promote effective handwashing and drying of hands.
- General Comments that relate to this Inspection
This facility is a risk category 4 health permit serving and preparing food for a suseptible population of ederly persons in a elderly care facility and requires a Washoe County Food Protection Manager to be on site during any food preparation or serving at this facility. At time of inspection; no CFPM or person in charge possesed a current Washoe County Food Protection Manager Certification. Facility will have 30 days to comply. A list of food protection manager instructors was given to person in charge at time of inspection.The kitchen has temperature logs for the walk in units and for the steam table. Logs were incomplete and have not been filled out completely and on a daily basis. Do complete logs on a routine basis and note corrective action. Kitchen does cool down leftover foods and does advanced preparation for next days meals. Health inspector discussed with operator to start date coding all food prepared on site with the date it was made and/or date it will expire or to be used by (within 7 days) from the date that it was made in kitchen. Reviewed 2 step cooling process: Hot foods must be rapidly cooled from 140 F to 70 F within first two hours and than from 70 F to 40 F within another 4 hours. Operators must monitor that they are meeting the cooling step requirements. Foods can be rapidly cooled using ice and water baths; dividing food into shallow pans and frequently stirring foods. Do not use walk in refer or cold holding units for cooling. Cold holding units are meant for cold holding and not designed to cool foods. Do not place food in cold holding units until they are at least 70 F or lower. Do monitor by b using bimetallic stem thermometer for cooling monitoring. Reviewed handwashing procedures. All kitchen staff must be monitored for proper 20 second handwash and at appropriate times. Food observed properly stored. Chemicals stored properly and labeled.Use by dates on dairy current.Hot holding temperatures recorded:Tomato soup temped at 194 F and pork chow mein @ 153 F.Ice machine is cleaned and maintained every 4 months. Employees wear gloves when serving food. Discussed with operator when to report a food borne illness complaint to health district. A reinspection is required.
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4/18/2013 | Routine Inspection 1st | 92 |
- [2] Food protected during storage; preparation; display; service; transportation
050) Raw product stored incorrectly. Store all raw foods below cooked and ready to eat foods to prevent potential cross contaminationObserved raw ground beef stored above cooked roast and cooked turkey.Observed roast turkey on top of steam table at 101F heating slowly; facility shall rapidly reheat/rethermalize food product to 165 in oven or on stove and maintain on steam table at 140F. This is very important especially with a highly susceptable population.
- [1] Walls; ceilings: attached equipment constructed; good repair; clean surfaces; dustless cleaning methods
Facility shall repair damaged walls (wall coving) and bare wood under steam table area; ensure all surfaces in food preparation area are smooth and easily cleanable.Some areas of walls need to be painted with washable paint; especially near chest freezer in corner of kitchen.
- General Comments that relate to this Inspection
The following was observed at the time of inspection:Rethermalization procedures to be corrected as noted above; observed split pea soup cooked to 181F; corn at 164F.Cold-holding (walk-in) checked ok; roast at 41F; turkey at 42F; pork at 38F.Dishwasher checked at 50-100ppm chlorine on final rinse sanitization; sanitizer bucket available with 50-100ppm chlorine.Refrigeration temperatures checked good; walk-in unit checked at 38F; two door refrigeration checked at 37F.Handsink checked stocked and functional; glove use during ready-to-eat foods (good)****Reviewed employee illness protocols; procedures ok.note: small floor repair needed near dishwashing area to ensure a smooth and easily cleanable floor.
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9/7/2012 | Routine Inspection 1st | 97 |
- General Comments that relate to this Inspection
Routine Reinspection:Dishwasher repaired and operating at 50-100ppm chlorine on final rinse sanitization.Reminder:(repair damaged floor area near ice-machine to ensure a smooth easily cleanable floor)
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9/19/2011 | Routine Reinspection 1st | 100 |
- [4] Sanitization rinse; clean; temperature concentration; exposure time; equipment; utensils sanitized
Observed chlorine levels on dishwasher below 50ppm on final rinse sanitization. Repair unit to maintain 50-100ppm chlorine on final rinse sanitization.Use three-compartment sink until dishwasher is repaired; Ecolab contacted by Manager for repair.Reinspection on 09/19/2011****
- General Comments that relate to this Inspection
The following was observed at the time of inspection:Cold-holding checked good; raw chicken wings at 38 degrees; chicken breast at 38 degrees; pork at 41 degrees; roast beef at 42 degrees.Observed vegetable soup cooking at 177 degrees; Certified Food Manager aware of proper cook temperatures and cooling practices.Walk-in refrigeration checked at approximately 37 degrees; food products dated and stored properly.Handsink stocked and functional; handwashing procedures checked good. (no bare hand contact with any food products; glove use is mandatory)**** (good)****Staff aware of proper exclusion policies and which symptoms to look for....Reinspection on 09/19/2011 to check chlorine levels on dishwasher.....(repair damaged floor near ice-machine to ensure a smooth and easily cleanable floor)
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9/15/2011 | Routine Inspection 1st | 96 |
- [1] Non-food contact surfaces of equipment and utensils clean
Stereo on prep table very dirty. Clean and sanitize thoroughly to prevent potential hand contamination.
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
Linoleum is missing under hand sink. Flooring and coving should be replaced to provide for proper cleaning.Hole in wall under self serve beverage bar needs to be sealed to prevent potential vermin access.
- General Comments that relate to this Inspection
Hand sink stockedRestroom stockedFacility cleanWalk in @ 38F-beef - 37F-dressing - 36FAll other refrigeration @ 40F or belowGlove used for food handlingOrkin is pest control operator-no signs of pests observedDishwasher @ 100ppm chlorineChemical storage okSanitizer bucket @ 100ppm chlorineProduct stored correctly*Reviewed storage of raw product with operator; including order - poultry on bottom; beef next; pork and fish next.*Very few items are cooled; only left overs. All cooled products in walk in @ 40F or below.
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11/10/2010 | Routine Inspection 1st | 98 |
- General Comments that relate to this Inspection
No violations noted. Walkin freezer @ 0 F. Walkin refrigerator @ 38 F. Reach in refrig. @ 40 F.Hot holding internal temps.: gravy @ 156 F.; BBQ ribs @ 160 F.Chlorine santizer in dish machine @ 100 ppm.Broke down and inspected meat slicer for cleanliness.Recommended that self serve items for drinks be moved away from hand sink to avoid splash contamination.Discussed sick leave notification and exclusion policy for kitchen staff with CFM. Discussed risks associated with norovirus and high risk potential with elderly population with CFM.Facility has ice machine professionally serviced every 3 months. Terminex is on contract for pest control services.
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3/11/2009 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
Walk-in cooler has been serviced. Walk-in cooler's temperature registered at 36 F. Product temperatures taken inside walk-in cooler: sausage 39 F; turkey 39 F; sliced cheese 40 F; ham 38 F.One staff member completed certification class yesterday; chef scheduled for class within within one month. Follow up to occur by 5/20/08 to verify that staff members receive CFPM certificate issued by WCDHD. Certificates must be kept posted when received.
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3/26/2008 | Routine Reinspection 1st | 100 |
- [4] Facilities to maintain product temperature
Walk-in cooler's temperature at 45 F. Temperatures of cooked food items taken in walk-in cooler were: turkey breast45 F; chicken breast 45 F; beef with gravy 45 F; chicken with sauce 4e F; roast beef 45 F; baked potatoe 44 F.Must service walk-in cooler to mantain product temperatures of 40 F or below.
- General Comments that relate to this Inspection
Meat ball at 155 F in tomato sauce at 167 F in pan on steam table.Dish washer's temperature at 130 F and chlorine at 100 ppm concentration.facilty found very clean and tidy in all areas.Facily has one CFPM; one employee is to complete a certification class on next Tuesday and chef will be attending a certification class within one month; follow-up to occur by 5/20/2008 to verify that CFPM coverage for risk category 4 is provided.
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3/19/2008 | Routine Inspection 1st | 96 |
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