- General Comments that relate to this Inspection
Violation noted on 4/16/15 inspection has been corrected.Make table at 41F.
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4/17/2015 | Routine Reinspection 1st | 100 |
- [4] Facilities to maintain product temperature
Observed pizza make table with the following temperatures: sauce 48F; lettuce 50F; mushrooms 50F; pepperoni 51F; chicken 48F. All TCS foods voluntarily discarded; other non TCS foods moved to other refrigeration unit.Repair or replace unit to maintain food at 40F or below.
- General Comments that relate to this Inspection
Notes:-handsinks stocked; observed good employee handwashing. Employees correctly stated when and how to wash hands.-gloves in use; discussed proper glove use with no issues noted-hot holding checked ok - hot dogs at 161F; soup at 152F; pizza at 138F-back reach in - products at 40F and below-front display case at 39F-2 door reach in - hot dogs at 42F; cheese at 41F; deli meat at 42F-ice machine clean; scoops properly stored-date marking system in place; discussed first in; first out procedures with no issues noted-3 compartment sink and test strips available-sanitizer bucket at 200ppm quat-no handling of raw foods-regular pest control by Orkin; no pest 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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4/16/2015 | Routine Inspection 1st | 96 |
- [1] Thermometers provided and conspicuous
Thermometers missing in pizza make-up; 2-door upright reach-in and front counter reach-in - provide thermometers to monitor unit temperatures oat 40F or less.
- General Comments that relate to this Inspection
General Notes:-hand sink stocked-gloves in use for ready-to-eat food prep./service-pizza make-up; pepperoni; sausage; cheese 39F to 41F-reach-in - precooked chicken 42F - all precooked food done in main kitchen (cooked and cooled din main kitchen)-3-comp. slink and wiping cloth sanitizer buckets at 400 ppm quat-hot holding: hot dogs; pizza 130F to 150F *time used as control for pizza - not held for more than 30 minutes *ensure hot dogs are held at 140F or above; or documented time as control system is in place-soup hot holding at 158F to 163F-ice scoop stored properly; ice machine clean-discussed employee health policies. Ensure employees ill with vomiting and /or diarrhea are excluded for 48 hours after symptoms stop.
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4/29/2014 | Routine Inspection 1st | 99 |
- [1] Thermometers provided and conspicuous
080) Thermometer missing in cold holding units (back room reach-in; pizza make-up; and front dairy reach-in). Ensure all refrigeration and freezer units are stocked with a conspicuously placed thermometer in order to monitor unit temperature.
- General Comments that relate to this Inspection
General Notes:-hand sink stocked-gloves in use for all food preparation/service-pizza make-up: cheese; pepperoni; sausage 37F-40F-dessert display reach-in at 48F *operator adjusted unit on-site. Monitor unit temperature and ensure unit is holding at 40F or less-product dates current -ice bin scoops stored properly-hot holding: -pizza; hot dogs 137F-158F-three-comp. sink available for wash; rinse sanitize-wiping cloth sanitizer bucket at 200 ppm quat-chemical test kits available-food and single service items stored 6" above ground-chemicals labeled and stored properly-restrooms stocked and clean-discussed employee health policies. Ensure ill employees exhibiting gastrointestinal symptoms (diarrhea; vomiting; fever; jaundice) are excluded from work for at least 48 hours after symptoms stop.
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3/20/2013 | Routine Inspection 1st | 99 |
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
Observed Floors dirty with food debris; and coffee grounds through out snackbar area. Correct by 2/12/12.
- [1] Walls; ceilings: attached equipment constructed; good repair; clean surfaces; dustless cleaning methods
Observed food stains on walls behind pizza prep area and in between large refrigerator and cookie holder. Correct by 2/7/12
- General Comments that relate to this Inspection
Notes:Reach in coolers @ 40 f. Pepperoni 38 f; Cheese 38 f; Ham 38 f. All food products stored properly and stored in food grade containers. Large refrigerator @ 40 f. Ham & cheese 38 f. Melons 38 f; Display cooler @ 40 f. All drink products have current dates. All food products colored coded for dates. All sandwiches and salads made in Garde Manger.Hot holding: Pizza 145 f; Hot dogs 170 f. All serving utensils clean and stored properly. . Gelato cooler clean and scoops ok.3 compartment sink operational and no leaks. Handsink behind point of sale stocked and accessible
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2/6/2012 | Routine Inspection 1st | 98 |
- [2] Food protected during storage; preparation; display; service; transportation
Observed reach in cooler on cook line bottom shelf has water pooling. Possible leak in reach in cooler. Leak must be repaired by 4/15/11.
- [1] Installed; maintained
Observed Soda drain hose on floor it was mounted on the cabinet. Mounting bracket damaged and hose must be up off ground by 4/15/11.
- [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.Observed floor dirty w/ food debris in back room by Traulsen refrigerator. Correct by the end of 4/13/11.
- [1] Walls; ceilings: attached equipment constructed; good repair; clean surfaces; dustless cleaning methods
Observed hood grates dirty with grease/dust build up. Clean on regular basis to maintain sanitary conditions correct by 4/15/11.
- General Comments that relate to this Inspection
The following was observed during the inspection:Display cooler @ 40 f; All salads labeled and dated. All dairy products have current dates. Make up unit cooler: Pepperoni 38 f; Turkey 38 f; Sausage 38 f; Sliced tomatoes 38 f. Large refrigerator @ 38 f. Raw chicken 38 f; beef 38 f; Roast beef 38 f.Reach in cooler @ 40 f. Chicken 38 f; Beef 38 f; All food stored properly. All food products labeled and dated. Hot holding: Hot dogs 155 f; Soup 170 f.Handsink stocked properly w/ soap and p-towels.3 compartment operational and no leaks.Counters; equipment clean.
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4/13/2011 | Routine Inspection 1st | 95 |
- [2] Accurate thermometers; chemical test kits provided; gauge cock (1/4" IPS Valve)
200) Inaccurate thermometeres/no chemical test kits available. Must provide accurate thermometers/chemical test kits.No thermometer observed in large Traulsen refrigerator; reach units; and other Traulsen unit. Must provide thermometers inside all freezer and refrigerator units. Correct by 3/30/11.
- [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.Clean all equipment in facility. Observed food stains on reach in cooler doors and food stains on pastry cabinet where garbage is located. Correct by the 3/27/11.
- [1] Installed; maintained
Observed carbonator hose on floor by point of sale area. All hoses must be 6 inches off floor to proper keep floor clean. Correct by 3/28/11.
- [1] Walls; ceilings: attached equipment constructed; good repair; clean surfaces; dustless cleaning methods
Above hood area on ceiling observed dust grease build up. Hood must be able to ventilate properly. The following must be completed:1. Staff must clean ceiling and hood duct area on regular basis. 2. If ceiling and walls keep accumulating dust/grease buildup the hood potentially is not sized properly for the cooking area. 3. Hood will need to be replaced if not working properly. Clean areas by 3/28/11.
- [1] Premises free of litter; unnecessary articles; equipment/personal articles properly stored; authorized personnel
Observed large piece of styrofoam stored in back of Traulsen cooler in back room. All unnecessary items must be removed for facility. Correct by 3/28/11.
- General Comments that relate to this Inspection
Opening inspections:Traulsen refrigerators @ 40 f. Freezers @ 0 f. Reach in coolers @ 40 f. Display coolers @ 40 f. Hot holding units: Soups 180 f. Pizza hot holding @ 142 f. Floors and counter - ok.3 comp sink - ok. Handsinks stocked properly w/ soap and p-towels.No plumbing leaks. Ceiling has been repaired due to pipe breaking above snack bar area. Ceiling has been painted and surface smooth; sealed and durable.
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3/25/2011 | Opening Inspection | 94 |
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