- [1] Non-food contact surfaces of equipment and utensils clean
Observed residue on counters and inside refrigerators. Clean surfaces and maintain on regular cleaning schedule to prevent bacterial growth.
- [4] Number; convenient; accessible; designed; installed
Observed bucket in handsink.300) 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
Notes:-hand sink stocked; observed good employee handwashing and proper glove use-discussed no bare hand contact with ready to eat foods-no cooling is done at facility; no raw product is stored-cold holding checked ok - back slide door reach in - mustard 36F; macaroni salad 36F; stand up reach in - cheese 41F; tomato 40F; sandwich cart - roast beef 40F; cheese 37F. Freezer at 2F - all product frozen.-3 compartment sink and test strips available-chili at 118F - in process of heating. Discussed reheating and holding temperatures with no issues noted.-thermometers available-smoothie machine drains to floor drain-food properly stored; product is date marked; discussed first in; first out procedures with no issues noted-sanitizer bucket at 200ppm chlorine - maintain at 50-100ppm-chemicals labeled and properly stored-dumpster ok-employee restroom clean and stocked-discussed employee health - ensure anyone with gastrointestinal symptoms (vomiting / diarrhea) is excluded for 48 hours after symptoms stop.
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6/22/2015 | Routine Inspection 1st | 95 |
- [1] Installed; maintained
Ensure smoothie machine drain line is drained to sewer prior to opening next spring/summer. Snow -cone machine also found not drained to sewer/floor sink - operator using holding bucket to drain machine - operator must ensure snow-cone machine holding tank is emptied on a regular basis during operation using check-list or operational plan; or move to location where unit can drain to floor sink.
- General Comments that relate to this Inspection
Violations noted on the previous inspection have been corrected with the exception of the above.
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9/4/2014 | Routine Reinspection 1st | 99 |
- [2] Accurate thermometers; chemical test kits provided; gauge cock (1/4" IPS Valve)
No stem therm. available - provide stem therm. to verify proper cooking temperatures - hamburgers must be cooked to at least 155F – corrected
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
Remove/replace chest freezer as door is damaged/rusted and unit is draining condensation on ground
- [1] Non-food contact surfaces of equipment and utensils clean
Repeat violation - observed equipment (reach-ins; sinks) dirty with food debris and build-up. Clean entire facility including inside reach-ins (tracks of glass door reach-ins); behind and under equipment and hard to reach areas and maintain on a regular cleaning schedule.
- [1] Storage; handling of clean equipment / utensils
Remove clean food storage utensils/equipment from restroom and store in an approved area (away from chemicals and not in restroom).
- [1] Installed; maintained
Observed coke machine tubes and smoothie machine drain lines draining to buckets - coke and smoothie machine must be plumbed to drain to a floor sink
- [4] Number; convenient; accessible; designed; installed
Hand sink observed with cup stored in basin. Ensure hand sink is accessible at all times for proper employee hand washing. Corrected on-site.
- General Comments that relate to this Inspection
General Notes:-hand sink stocked - gloves in use-reach-ins all less than 40F -cheese; hamburger; corn dogs all less than 40F-freezer less than 0F-Hot holding: hot dog 143F; chili 143F-no cooling conducted*ensure dates are marked on repackaged items-3-comp. sink available for wash; rinse; sanitize-chemical test kits available-discussed employee health policiesFailure to correct violations by the required date will result in a re-inspection fee.
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7/24/2014 | Routine Inspection 1st | 90 |
- General Comments that relate to this Inspection
No violations noted at time of inspectionGeneral Notes:-hand sink stocked-gloves in use for all ready-to-eat foods-reach-ins all less than 40F -cheese; corn dogs 36F-41F; hamburger 39F-hot holding: -chili 161F -hot dogs 182F-raw product stored properly-3-comp; sink available for wash; rinse; sanitize-chemical test kits available-food and single service items stored properly-restroom stocked and clean*ensure entire facility is maintained on a cleaning schedule including behind./under equipment and hard to reach areas-discussed employee health policies - ensure employees ill with vomiting and/or diarrhea are excluded for 48 hrs after symptoms stopCFPM; Dominique Melendez has completed 16 hr course with John Roberts. Ensure WCHD certificate is obtained by 8/9/13.
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7/9/2013 | Routine Inspection 1st | 100 |
- [3] CFPM or person in charge present; certificates posted as required
Jenifer Gentry's food managers card has expired. This facility will be given 60 days from today's date to have an employee go through a 16 hour Serve Safe course. Once course is complete must come to Washoe County Health District and receive Washoe County Food Managers Card. Must bring Serve Safe certificate w/ test score attached. List of approved instructors given out. Certified Food Protection requirememts must be completed by 8/28/12 to prevent further enforcement actions. CFPM follow up will be on 8/28/12.
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
350) Floors dirty. Clean thoroughly to prevent vermin attraction and maintain sanitary conditions.Floors are very sticky. All floors must be cleaned on a regular basis to maintain sanitary conditions. Correct by the end of 6/28/12.
- [1] Walls; ceilings: attached equipment constructed; good repair; clean surfaces; dustless cleaning methods
360) Wall in need of repair. Repair following area(s) to maintain a smooth; durable; and easily cleanable surface.Tile base coving damaged by white refrigerator. Tile coving must be repaired to prevent harborage of vermin. Repair tile coving by 7/9/12.
- General Comments that relate to this Inspection
Notes:Refrigerators @ 38 - 40 f. Cheese 38 f; veggies 38 f. Freezers @ 0 f. All food products frozen. Hot holding: Hot dogs just cooking @ 110 f. Cheese just warming up @ 130 f; Chili warming up 120 f. All serving utensils stored properly and clean.Dry storage clean and all food products stored properly. 3 compartment sink operational and no leaks observed. Sprayer in good condition. Cabinets inside; Counters; equipment; microwave; cookware; utensil clean and stored properly.Handsink stocked properly and accessible.
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6/28/2012 | Routine Inspection 1st | 95 |
- [1] Non-food contact surfaces of equipment and utensils clean
220) Non food contact surfaces of equipment dirty. All non food contact surfaces of equipment must be clean.Observed freezer lid in front area damaged exposing insulation. Freezer must be repaired making surface sealed; smooth; easily cleanable; durable surface. Must be repaired by 9/22/11. If replaced must be replaced by 10/15/11. Let me know when repaired or replace call Byron Collins @ 328 2693.
- General Comments that relate to this Inspection
The following was observed during the inspection:Refrigerator @ 38 f. Hot dogs 38 f. Cheese 38 f.Freezer 0 f. All products frozen. Bottom of freezer clean.Ice cream freezer clean and @ 0 f. All products frozenEquipment clean.Soda area and cabinet clean.Handsink stocked properly and accessible.Floors and counters clean.3 compartment sink operating - no leaks - sprayer in good condition.Prep sink - no leaks in plumbing - Sprayer in good condition.Floor sinks clean.
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9/15/2011 | Routine Inspection 1st | 99 |
- General Comments that relate to this Inspection
No violations.Notes:Discussed handwashing and employee health.
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9/21/2010 | Routine Inspection 1st | 100 |
- [5] Potentially hazardous food meets temperature requirements during storage; preparation; display; service; transportation
030) Potentially hazardous food found out of temperature. Ensure all cold foods maintain 40 degrees F or less and hot foods maintain 140 degrees F or more to prevent bacteria growth.Observed cold holding reach in reefer with food temps. between 58-60 F.* Sliced cheese; soft pretzels; beef taquitos and whip cream voluntarily discarded. Corrected on site.
- [1] Thermometers provided and conspicuous
080) 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.Replace missing thermometers in reach in reefer and two reach in freezers.
- [5] Hands washed and cleaned; good hygienic practices
110) All employees must wash hands with soap and water and dry hands with disposable paper towels.Observed employee handle money and than continue to make a fresh squeezed lemonade. Instructed employee to wash hands. Reviewed handwashing with staff. * Corrected on site.
- [4] Number; convenient; accessible; designed; installed
300) All hand washing sinks must remain unobstructed and accessible during operation to ensure proper hand washing.Observed handsink in front sales area blocked with an icecream reach in unit. * Corrected on site.
- General Comments that relate to this Inspection
Notes:Facility shall have CFPM on premise during food handling operations or be readily available via telephone communications. Discussed with owner that Snackbar is suspect for proper handwashing. All employees must wash hands after every money handling transaction prior to preparing food to prevent possible cross contamination.
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8/7/2009 | Routine Inspection 1st | 85 |
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10 AM - 9 PM
- General Comments that relate to this Inspection
Notes:All violations corrected at time of inspection- thank you.All cold holding units < 40 F; freezers between 0- -10 F. Reviewed final cook temp. of hotdogs with operator. Do cook hot dogs to 165 F before hot holding at 140 F or higher.
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8/6/2009 | Routine Reinspection 1st | 100 |
- General Comments that relate to this Inspection
The following was observed during the inspection:Large refrigerator @ 38 f.3 compartment sink operational and drain into floor sink.Floors and counters clean.Handsink operational and stocked.
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12/12/2008 | Routine Inspection 1st | 100 |
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