- General Comments that relate to this Inspection
The following observations were made during inspection:-Hand sinks were properly stocked with soap and paper towels.-Facility clean.-Cold Hold - All refrigeration units were holding below 40F-Food properly stored of ground and labeled.-Food stored properly off ground.-Restroom clean and properly stock with soap and paper towels.I have attached the link to the WCHD for addtional information on new regulations.https://www.washoecounty.us/health/programs-and-services/food-protection-services/food-safety-news.php
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10/13/2015 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
Violation from previous inspection has been corrected: - Drain hose from dishwasher has been extended and water is no longer splashing onto surrounding floor. Surrounding floor tiles have been cleaned but recommend replacing these tiles as the standing water has caused them to warp and they are discolored.
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11/10/2014 | Routine Reinspection 1st | 100 |
- [1] Installed; maintained
Water from dishwasher drains into floor sink under three compartment sink and is splashing onto floor tiles nearby. Water flows back into floor sink immediately so standing water is not an issue but floor tiles are blackened and water seeps out when you step on them. Facility will adjust drain line from dishwasher and replace black floor tiles.
- General Comments that relate to this Inspection
Hand sinks clean and stocked. Reach in fridges @ 34F & 38F. Pineapple @ 37F; puddinb @ 40F. Quiche @ 39F. Back reach in fridge @ 44F. Whipped topping @ 41F. Walk in freezer @ 15F. Good scoop storage throughout facility. Small reach in fridge @ 40F. Turkey @ 41F. Dishwasher @ 175F rinal rinse. Three comparment sink not set up but staff filled and registered @ 300 ppm Quat. Front reach in @ 40F.
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10/15/2014 | Routine Inspection 1st | 99 |
- General Comments that relate to this Inspection
NOTES:NO VIOLATIONS NOTED AT TIME OF INSPECTION.HANDSINK AVAILABLE AND PROPERLY STOCKED.OBSERVED EMPLOYEES HANDWASHING WHILE ON SITE.ALL FOOD PROPERLY STORED.GOOD COLD HOLDING TEMPS - HAM 40F; TUNA SALAD 41F.ALL BULK FOOD STORAGE SCOOPS PROPERLY STORED.ALL USE BY DATES CURRENT.HIGH TEMP DISHWASHER GOOD AT 180F AT MANIFOLD.NO PEST CONTROL ISSUES NOTED.NO EMPLOYEE HEALTH ISSUES.GOOD COOLING PRACTICES.
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11/6/2013 | Routine Inspection 1st | 100 |
- [1] Thermometers provided and conspicuous
Observed broken thermometer in cooler under espresso machine. Thermometer reading 72 f but cooler holding 40 f.
- 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.Coolers at 38 f; 37 f; 39 f-ham 39 f-salami 40 f-turkey 38 f-chicken salad 38 fRecommend taking temp logsCake cooler at 36 fPastry cooler at 24 fWalk-in freezer at -2 fDiscussed cooling procedures. Ensure product cools from 140 f to 40 within 4 hours. Soups are cooled with an ice wand/ice bath. Ensure chicken is portioned out into small batches. Do not cover food until it is completely cooled.Three compartment sink used to wash; rinse; and sanitze. Sanitizer at 50 ppm chlorine.High temp dishwasher ok-wash 160 f-rinse 180fFacility clean and well kept*Ensure all bottles are labeled clearly as to contents to prevent misuse.*Set up sanitizer buckets. Do not store wet rags on food prep surfaces. Store them in sanitizer solution.Clean mats in freezerDon has completed the Serve Safe Course; but needs to obtain WCHD Certification.
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11/27/2012 | Routine Inspection 1st | 99 |
- General Comments that relate to this Inspection
All items have been corrected. Ok to issue permit to operate.-Final rinse on dishwasher at 184 f. Continue to monitor to enusre machine reaches 180 f at the gauge/manifold or 162 f at the rack. Facility can also obtain "temperature tape or stickers" to double check the temp. gauge. Recommend having a log to record final rinse temp. -Test strips located.
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12/29/2011 | Opening Reinspection 1st | 100 |
- General Comments that relate to this Inspection
Ok to issue permit to operate on the following conditions:1. Ensure final rinse on dishwasher is reaching 180 f. Utilize 3 compartment sink until repaired. Also ok to wash/rinse in dishwasher and sanitize manually in 3 compartment sink.2. Locate/provide test strips to verify sanitizer concentrations. Quaternary ammonia should be maintained at 200-400 ppm (orange test strips). Chlorine should be maintained at 50-100 ppm (white test strips).Notes:Discussed importance of handwashing.Discussed employee health. Ensure employees ill w/ gastrointestinal symptoms (vomiting and/or diarrhea) are excluded for at least 48 hours after symptoms stop.Operator took CFPM course from unapproved instructor. Contact Bryan Wagner at 328-6172 to discussed reciprocity.
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12/23/2011 | Opening Inspection | 100 |
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