- [1] Installed; maintained
Wye fitting installed on mop sink faucet to supply chemical dispenser. Install hose bibb vacuum breaker on side of hose for chemical dispenser. keep water turned off when dispenser is not in use.
- [1] Outside storage area enclosures: properly constructed; clean; controlled incineration
Trash noted on trash enclosure floor. Keep enclosure clean.
- General Comments that relate to this Inspection
Vegtable stew 145 F; lentil soup 148 F; beans 128 F; chile verde pork and potatoe 125 F; rice 140 F. Foods are either cooked or re-heated prior to set up of hot food line; food held for two hours for lunch service; food items are either discarded of cooled within 2 hours to 41 F at closing.Spinach 49 F; turkey strips 49 F; ham strips 50 F; sliced roast beef 41 F; sliced ham 48 F on self-service salad bar; prodcuts kept in small amounts of one pound or less in containers on ice. Products are kept 2 hours on salad bar and are either discarded or cooled down to 41 F within 2 hours at closing.Cubed chicken 41 F; cut lettuce 40 F on refrigerated unit in pizza station.Strombollie 135 F on hot holding table.Facility has HACCP procedures in place.Temperatures are monitored and recorded for cooking; holding and re-heat.Dishwasher at 157 on wash and 189 F on final rinse sanitization cylce. Noted hand sinks stocked and functional.Glove policy is in place to prevent bare hand contact with ready to eat food.Noted floor under equipment in cook line fairly clean.Facility has one CFPM full time; requirement is met.One addtional employee has ServSafe certifcate obtained about 2 years ago; Chef will e-mail certificate.
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7/28/2015 | Routine Inspection 1st | 98 |
- General Comments that relate to this Inspection
The items noted on the previous inspection conducted on 8/5/2014 have been corrected.Ensure that floor under all equipment is detail cleaned at least once per week to preventfuture build-up from occurring.Product temperatures on top of refirgrated prep station checked at 44 F; thermostat of unit has just been lowered per chef; ensure to keep product temperatures at 40 F or below.Reviewed employee health policy; ensure that staff is notified of illness symptoms that require exclusion from work and return to work time frame.
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8/12/2014 | Routine Reinspection 1st | 100 |
- [1] Outside storage area enclosures: properly constructed; clean; controlled incineration
Trash and dry leave piles noted on dumpster enclosure floor. Clean dumpster enclosure and keep it clean.
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
Food debris and grease build-up noted on floor under equipment on both sides of cook line; under prep table next to ice machine and under shelves in dry storage room. Detailed cleaning of floor must be done to keep floor clean and to prevent potential attraction of vermin. Do detailed cleaning of floor on more frequent scheduled basis.
- General Comments that relate to this Inspection
Product temperatures in salad bar and pizza ranged from 44 F to 50 F; products are kept not more than 2 hours there and are returned to walk-in cooler to cool back to 40 F whithin 2 hours. All products are kept in small amounts in containers for qucik turn over as well.Prodcut temperatures in hot holding checked at 143 F or above.Walk-in cooler at 40 F; product temperatures at 40 F and 41 F in walk-in cooler.Walk-in freezer at -7 F.High temperature dish machine observed at 156 F on wash and 190 on final rinse for sanitization.Quat sanitizer checked at 200 ppm concentration in 3-compartment sink.Noted all hand sinks stocked in prep areas and restroom.
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8/5/2014 | Routine Inspection 1st | 98 |
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
Noted debris and dirt build-up on floor under refrigeration units at front of cook line. Floor to be cleaned today per chef. Ensure that floor is cleaned more frequently under refrigerators to prevent future build-up.
- General Comments that relate to this Inspection
The Certified Food Protection Manager has obtained the WCHD certificate #M130741; expires 9/28/2018. The latter certificate is posted in the establishment. CFPM requirement has been met.
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11/8/2013 | Routine Reinspection 2nd | 99 |
- [3] CFPM or person in charge present; certificates posted as required
ServSafe certificate of CFPM obtained in June 2012 was from a certification course not appoved by WCHD. CFPM to re-take an appoved certification coure on-line or on CD-rom and to have exman re-administered upon course completion. CFPM shall apply for WCHD certificate upon obtaining new ServSafe certificate at Heath Department and shall bring in ServSafe certificae and printed copy of proof of course completion.Compliance deadline is 10/31/2013
- General Comments that relate to this Inspection
All other items noted on the previous routine inspcetion have been completed. Refrigerated pizza prep unit was serviced; thermometer inside at 38 F; sliced cheese at 42 F and cut mrlons at 43 F.Built-in hand sink in cook line has been out of service; ok to discontinue use of this sink since two other hand sinks are available at either side of cook line within short distance.
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9/19/2013 | Routine Reinspection 1st | 97 |
- [5] Potentially hazardous food meets temperature requirements during storage; preparation; display; service; transportation
Temperatures checked in refrigerated pizza prep unit: shredded cheese 57 F; cooked chicken breast 58 F; sliced pepperoni 52 F. thermometer in this unit at 52 F.All food products had been less than 4 hours in this unit and were transferred to walk-in cooler at this time. Do not use this unit until serviced to hold product temeperatures at 40 F or less. Chef called for service on unit while on site.
- [1] Non-food contact surfaces of equipment and utensils clean
Ice build-up and dirt noted on bottom of refrigedrated chef base; Unit not in use but must still be checked to be maintained and cleaned as needed.
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
Clean floor of dirt and debris build-up in the following areas: under walk-in freezer shelving; under cooking equipment at cook line; under refrigerated prep units at cook line and pizza station.
- General Comments that relate to this Inspection
Wal-in cooler at 38 F. whole ham 41 F; roast beef 41 F; pepper jack cheese 41 F in walk-in cooler.Walk-in freezer at -7 F.Dish washer at 155 F on wash and 189 F on final rinse cycle.Quats sanitizer checked at 300 ppm concentration in 3-compartment sink.The Certified Food Protection Manger obtained ServSafe certificate upon completion of re-certification course; certificate expires 6/7/2017; must apply for WCHD certificate by 9/19/2013
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9/13/2013 | Routine Inspection 1st | 93 |
- [2] Food protected during storage; preparation; display; service; transportation
Observed boxes of produce on the floor of the walk-in cooler. Ensure that product not in inpervious containers (e.g. bottles; cans; buckets; etc.) are always stored off the floor to prevent potential contamination. Corrected on-site.
- General Comments that relate to this Inspection
OBSERVATIONS:- The thermometer in the open milk self serve display case is broken. Replace.- All product and ambient temperatures observed were at or near that required by regulation (reach-in drawers at cook line 34F; sliced tomato 43F; curry rice 178F; gumbo 167F; marinated chicken 37F; walk in 40F; walk in freezer -8F; pizza reach-in 42F; pastry display 32F; milk/coffee reach-in 38F; 1 door reach in freezer opposite pizza oven -8F; 2 door reach in at pizza area 38F).- All chemicals observed were properly stored and labeled.- Sanitizing pre-mix tested 200ppm at the 3-compartment sink and 150ppm in the wipe down buckets. High temp dish machine observed 188F at the rinse cycle (min 180F).- Hand sinks were stocked and operational except for the hand sink direcly adjacent the hot line; however there are alternate sinks in the area which are within 25' and line of sight.
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9/20/2012 | Routine Inspection 1st | 98 |
- [1] Original container; properly labeled
Containers of unlabeled product in the dry storage room (flour; sugar). All bulk containers with ingredients not easily identified by sight (white powders) must be clearly labeled to prevent misuse.
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
There is a heavy accumulation of black mold within the caulking at the 3-compartment sink (where the sink is caulked to the back wall). Remove the contaminated caulking; bleach or sanitize the area and reapply silicone.
- [1] Installed; maintained
Currently the pre-rinse spray arm at the 3-compartment dish washing sink is hanging to low. The spray arm must hang freely above the flood level rim of the sink to prevent backflow. - Repair or replace.
- General Comments that relate to this Inspection
OBSERVATIONS & RECOMMENDATIONS:- All product temperatures observed were at or near regulation (sliced tomato 44F; tuna salad 38F; hamburger 37F; chicken 37F; egg salad 45F; pizza reach-in 36F; freezer -8F; -2F; display 34F; Reach-in 28F; walk-in 37F; walk-in freezer 3F; out of oven empanadas 202F internal; out of oven chicken 166F internal).- Sanitizer buckets tested 200ppm quat. ammonia as required. Dish machine tested 188F at the final rinse (180F minimum required).- All refrigeration units had thermometers installed with the exception of a one door reach-in refrigeration unit across from the cook line - Install.
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9/22/2011 | Routine Inspection 1st | 97 |
- General Comments that relate to this Inspection
**No violations observed during the inspectionAll hand sinks stocked with soap and paper towelsAll refrigeration @ 40F or below*sliced chicken - 38F*ham; sliced - 40F*whole ham - 37FHot holding good*rice - 175F*burrito - 165FProduct stored correctlyGloves wornDishwasher @ 190F+ final rinseSanitizer buckets @ 200ppm quatWith exception of salad bar; employees serve all food items**Discussed cooling with operator. Shallow pans and ice baths used. No product found out of temp; cooling appears to be good. No batch cooking.**Discussed cleaning and sanitizing of slicer and mixer with operator. Units are cleaned and sanitized in place; slicer is broken down and run through dishwasher.
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11/23/2010 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
No violations noted.Notes:Restrooms and handsinks properly stockedDiscussed importance of employee hygiene/handwashing as well as employee sick policies.All refer units at 40 f or below-cheese 37 f; turkey 37 f; chicken 41 fHot holding temps good-soup 160 f; cous cous 140 f; rice 142 f; black beans 140 fQuat sanitizer bucket at 200 ppm. Test strips available.High temp dishwasher sanitizing at 180 f +Facility clean and well keptNote - handsink in pizza prep area has extremely hot water. Adjust to ensure water is not too hot for employees to wash their hands. Also; hot water in restroom is not functioning (all other handsinks ok). Repair to ensure hot water is available for handwashing. (Work order has been submitted).
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12/8/2009 | Routine Inspection 1st | 100 |
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5/8/2008 | Routine Reinspection 1st | 100 |
- [4] Facilities to maintain product temperature
040) Cold holding unit not maintaining proper temperature. Repair unit to maintain 40 degrees F or below to prevent bacteria growth.Observed salad reefer at 44 F. Internal thermometer temp recorded @ 45° F. Lower thermostat.Observed reach in where dairy (milk) is kept out of temp. Recorded temp @ 48oF. Corrected on site. Do not use unit until cold holding can be maintained and monitored @ 40 F or lower!Dairy products moved to walk-in. Vendor called to repair salad holding unit. * This is a repeat violation;
- [2] Food protected during storage; preparation; display; service; transportation
050) Food product stored on floor. Store all food product at least 6 inches off floor to prevent potential cross contamination.Observed raw chicken(2 boxes) and 1 box of bread rolls stored on floor of walk-in freezer.
- [2] Food contact surfaces of equipment and utensils clean; free of abrasives; detergents
Observed utensils used to cook both raw chicken and raw beef being used. Provide separate utensils to handle different types of raw meat products to prevent possible cross contamination.;Clean shelving units at display line. Observed food debris build up.
- [2] Toilet rooms: self closing doors; fixtures maintained; clean; hand soap/drying devices provided; proper waste receptacle
310) Keep hand sinks stocked with soap and paper towels at all times to ensure proper hand washing.Observed no soap at hand sink in pizza kitchen area.
- [5] Necessary toxic items properly stored; labeled; used
400) Label all containers of toxic chemicals with name of contents.Observed I spray bottle in unisex bathroom not labeled
- General Comments that relate to this Inspection
Notes:Temps. recorded @ time of inspection:Cold holding raw chicken at reach in under grill @ 41.0 F; raw beef patties @ 37.5 F; tofu @ 41 F.Walk in reefer @ 39 F; walk in freezer @ 0 F. Final cook temp. of chicken breast @ 210 F.Label all dry goods (flour) in day storage area. High temp dish. washer @ 188° F; observed hot water at hand sinks but no coldwater. Provide both hot and cold running H20 @ handsinks.Reviewed employee sick policy and handwashing procedures w/ operator.
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4/24/2008 | Routine Inspection 1st | 85 |
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