- General Comments that relate to this Inspection
Bathrooms clean and stockedHandsink clean and stockedFood storage goodAll fridges <=40FCondiments are no longer available to publicMicrowave is clean for public use Freezer <=0F
- General Comments that relate to this Inspection
Ice machine is not in use; ice is from another compay Freezer <=0FFridges <=40FExpiration dates current Food storage goodBathroom clean and stockedHandsink clean and stocked
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3/24/2015 | Routine Inspection 1st | 100 |
- [1] Original container; properly labeled
Bagged ice is not labeled with the facility contact information for traceability. This is a repeat violation from last. Contact said they have a rubber stamp for the bagged ice; which is done about once a week. Need to label all food packaged on site for traceability. Corrected on site. Observed frozen orange food in the reach-in freezer that also did not have a label. Item was pulled from the fridge. All food sold must be labeled with contact information for traceability. Corrected on site.
- General Comments that relate to this Inspection
Facility is currently not serving food; but owner/contact wants to keep permit open. No items to inspect
- General Comments that relate to this Inspection
Ice machine clean/scoop storage goodAll fridges <=41FFreezer <=0FHandsink clean and stocked All other food storage good
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1/23/2014 | Routine Inspection 1st | 99 |
- General Comments that relate to this Inspection
Bathrooms clean and stockedTest strips available; reviewed minimum sanitizer levels used for sanitationFreezers <=0FFridges <=41FBack storage area clean and unused items have been removedWas not serving pizza at time of the inspection
- General Comments that relate to this Inspection
All violations from the last inspection have been corrected. Did not observed ice on the condenser unit in the walk-in fridge Test strips available; reviewed minimum sanitizer concentration for cleaning food surfaces and utensils All ice bagged on site is labeled with facility name; number and address
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5/1/2013 | Routine Inspection 1st | 100 |
- [1] Original container; properly labeled
Bagged ice for sale was not labeled with address; name and number of facility. Facility does have a stamp with this information; ensure all ice for sale is labeled and addressed for traceability.
- [2] Accurate thermometers; chemical test kits provided; gauge cock (1/4" IPS Valve)
Bleach is used as a sanitizer; not chlorine test strips available.
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
Observed ice forming on the side of the condenser in the walk-in fridge. Need to repair and replace to prevent water from dripping on food items; recommend not storing food under condenser until repaired.
- General Comments that relate to this Inspection
Reminded staff that mop sink cannot only be used for mopping; handsinks can only be used for handwashing and the three compartment sink is to be used for washing and sanitizing food contact items. Reviewed 3 step cleaning process. The minimum chlorine level for sanitizing is 50 ppm ClIce machine clean/ice scoop storage okFood storage goodIf ranch dressing or other dairy items are to be on display for customers to use; the must be kept at 41F or less. Must de dispensed in individual units or approved dispensers.Bathroom clean and stockedFridges <=41FFreezers <=0F
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3/27/2013 | Routine Inspection 1st | 96 |
- [4] Number; convenient; accessible; designed; installed
Observed handsink in back room where 3 compartment sink is located obstructed with clutter. Do not store any items or place equipnment and objects around handsink. All hand washing sinks must remain unobstructed and accessible during operation to ensure proper hand washing.* Corrected on site.
- General Comments that relate to this Inspection
No food observed cooking or hot holding at time of inspection. All cold holding units checked OK and recorded below 40 F. All food properly stored. No chemicals stored next to food.This snackbar is a risk category 2 health permit and requires 1 certified Washoe County Food Protection Manager to be on site at a minimum of 30 hours per week. Certificate must be posted at site or CFPM must be able to be contacted via telephone contact. Please have Joginder S Randhawa acquire his Washoe County Certificate by bringing in his ServSafe certificate; a picture ID and $28.00 to Washoe County located on 1001 E Ninth Street in Reno. Go to building B upstairs in Environmental Health. Please call health inspector when this has been corrected at 328-2682. Reviewed with person in charge proper handwashing techniques and appropriate times. Do wash hands for 20 seconds using soap. Do wash hands when going from dirty equipment to clean equipment. Please post a handwashing only sign at all handsinks.
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6/20/2012 | Routine Inspection 1st | 96 |
- General Comments that relate to this Inspection
A three compartment sink with drainboard has been installed in back room next to icemachine and close to handsink. 1) Please post a "handwashing only" sign at handsink. Do not use handsink for anything other than handwashing. 2) D0 acquire chemical test strips for chlorine bleach to be used as the sanitizing step at third compartment of 3 comp sink. Chlorine should be at levels between 50-100 ppm. All food service equipment must be properly washed with liquid soap and hot water than rinsed with clear water than sanitized by submersing equipment in 3rd compartment in a approved sanitizer for at least 30 seconds.* These items to be corrected by 03/17/12; please call health inspector when completed at 328-2682.This snackbar will be assigned a risk category 2 health permit. A Washoe County Food Protection Manager will be required to be assigned to this snackbar. The food protection manager must be a full time at least 30 hour employee who works at snackbar. Snackbar will be serving pizza that is bought frozen and baked in toaster oven. All pizza pans and other food service equipment must be propery washed; rinsed and sanitized at three compartment sink and allowed to air dry. Do test chlorine sanitizer to be at levels between 50-100 ppm.A routine annual health inspection will be conducted within 90 days. This inspection will be unannounced. Please post snackbar permit on site in a conspicuous spot at store once received through USPS. Expect to see this in 2-4 weeks.Ok to operate; ok to issue health permit.
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3/9/2012 | Opening Reinspection 1st | 100 |
- General Comments that relate to this Inspection
A 3 compartment sink will need to be installed that is sufficiently sized to properly wash; rinse and sanitize the largest piece of equipment used in snack bar operations. This 3 compartment sink needs to be located in an area with a handsink that is within 25 visible feet of the 3 compartment sink. The handsink in the restroom is not within 25 visible feet. The 3 compartment sink observed in back kitchen is not adequately sized to properly wash; rinse; and sanitize cooking equipment used for preparing pizzas. The largest pizza pan used is 8 inch in diameter and the 2 wells at 3 compartment sink are not adequately sized to be able to submerge pizza pans for sanitization rinse.Discussed with operator to install adequately sized 3 compartment sink next to handsink in back storage room. Please call health inspector when completed at 328-2682. A permit to operate a snackbar cannot be authorized until construction item is completed.
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2/27/2012 | Opening Inspection | 100 |
- [5] Source sound condition; no spoilage
Observed grocery store hot holding and selling pepperoni pizza and chicken wings. This grocery store does not have a permit to prepare; cook; and sell open foods. You are ordered to cease and desist preparing and serving food. The grocery store permit that you currently have issued permits only the selling of prepackaged food. A SNACKBAR PERMIT will be required and any applicable construction requirements to be met prior to issuing a permit to operate a snackbar.* Owner Joginder will take home food for personal consumption. Corrected on site.
- [1] Original container; properly labeled
Observed bags of ice manufactured at grocery store not labeled to its address and name of store. Do provide name and address of grocery store for traceback capabilities.
- [1] Lighting provided as required; fixtures shielded
Observed lighting in both walk in units unoperational. Adequate lighting not provided. Provide sufficient lighting to ensure food protection and proper cleaning.
- General Comments that relate to this Inspection
All food properly stored 6 inches off ground.Handsinks properly stocked with liquid soap and sanitary disposable towels.Grocery store does not sell damaged food products.No chemicals stored next to food.Health inspector discussed with owner operator construction requirements that must be met for snackbar permit. A 3 compartment sink must be installed that is indirectly drained. Facility has room in back of store for this type of equipment and already has a pre-existing floor sink for the ice machine. A handsink and janitorial sink is located in the same area. Please call Sparks environmental control regarding the grease interceptor requirement. This agency addresses grease interceptor requirements. Facilty would like to serve pizza and hotdogs and all food will be served on single use paper products. A food protection manager will also be required for a snackbar permit. This is a 16 hour approved food safety course and exam. This requirement will also need to be met. A copy of instructors was given to owner at time of inspection. Do contact Sparks fire department and any applicable building department regarding building permits and hood requirements for oven for cooking of pizza. Currently grocery store uses a commercial NSF approved toaster oven.Please call Kim with any questions regarding selling and or serving of open food products at 328-2682.
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2/8/2012 | Routine Inspection 1st | 93 |
- [1] Thermometers provided and conspicuous
Observed missing thermometer at deep freezer where Icecream and manufactured bags of ice are kept. All ice and icecream observed frozen.
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
Observed fanguards in soda walk in refrigerator with dust debris buildup. Do remove fanguards and clean of all dust debris buildup. Do refinish rusted fanguards to be smooth and easily cleanable.
- [5] Necessary toxic items properly stored; labeled; used
400) Store all toxic items away from food; food preparation areas; and food contact surfaces; including dishware.Observed cleaning chemicals stored next to dry beans on shelf of grocery store. * Corrected on site.Reviewed with operator to keep all chemicals including cleaning products below all food displayed on shelves.
- General Comments that relate to this Inspection
All cold holding units recorded < 40F.All use by dates current.Reviewed with operator to keep handsink next to ice machine assesible to promote proper handwashing. All handsinks must be properly stocked with liquid soap and sanitary disposable towels at all times. Handwashing sinks are for handwashing only. Do use 2 compartment sink for pouring liquids into.
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2/18/2011 | Routine Inspection 1st | 93 |
- General Comments that relate to this Inspection
Notes: Below noted at time of inspection.1) Storage good2) Restroom stocked hot/cold water employees only3) Refer at 25 degree F; other refer at 30 degree F4) All product dates good5) Co hot food prepackage only6) NO CFPM required
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10/5/2010 | Routine Inspection 1st | 100 |
- [1] Lighting provided as required; fixtures shielded
370) Adequate lighting not provided. Provide sufficient lighting to ensure food protection and proper cleaning. * Facility shall replace missing overhead light in walk in box.370) Lights not shielded. Provide light shields or use shatterproof bulbs to prevent potential glass contamination of food.* Facility shall shield light in reach in dairy case in back storage room.
- General Comments that relate to this Inspection
Notes:All cold holding temps. checked OK < 40 F. Do install a thermometer in the reach in freezer where ice bags and other food items are stored.All use by dates current; food properly stored; no chemicals next to food.Do provide a covered trash receptacle in restroom.
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9/2/2009 | Routine Inspection 1st | 99 |
- [2] Accurate thermometers; chemical test kits provided; gauge cock (1/4" IPS Valve)
Facility shall provide a new thermometer in dairy reach-in refrigeration unit. Thermometer in unit is damaged.
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
Facility shall defrost and clean ice-cream freezer unit. Facililty shall install a new gasket on walk-in refrigeration door.
- General Comments that relate to this Inspection
The following was observed at the time of inspection:All reach-in refrigeration units operting within acceptable limits. Two-door reach-in unit with sandwiches checked at 38 degrees. Freezer with frozen foods checked at -2 degrees.Ice bags properly labeled with store address for traceback purposes.Restroom properly stocked with sanitary towels and soap.Note:Facility should clean and organize back storage area for better cleanability.
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9/15/2008 | Routine Reinspection 1st | 97 |
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