- [1] Thermometers provided and conspicuous
Provide thermometer for refrigerator in break room where boxes of butter; margarine and shredded cheese are stored.
- [2] Toilet rooms: self closing doors; fixtures maintained; clean; hand soap/drying devices provided; proper waste receptacle
Noted paper towels missing for hand sink in prep area and employee restroom. Paper towles provided for hand sinks at this time. Ensure to keep hand sinks properly stocked at all times.
- General Comments that relate to this Inspection
Scrambled eggs 165 F; link sausages 110 F to 115 F in hot holding pan; water temperaute in pan at 175 F; sausages are commercially pre-cooked and are turned over one or more times during 4 hour breakfast service.Refrigerator in prep room at 34 F; cream cheese package at 33 F.Quat sanitizer from dispenser at 3-compartment sink checked at 300 ppm concentration. Quat test strips are available on site. Hard boiled eggs at 37 F in cold pan in service area.Noted dumpster full; garbage pick up will be tomorrow morning and pick up schedule is 3 times per week. Dumpster lids left open; keep lids closed.Noted facility to be kept very clean
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6/17/2015 | Routine Inspection 1st | 97 |
- General Comments that relate to this Inspection
Food products that require refrigeration are now being ordered or acquired in smaller amounts to fit them into the only NSF rated refigerator in kitchen on regular basis. At this time; only one box of margarine packets and one box of butter packets are stored in residential refrigerator for employees. Keep all employee food items below; not above; boxes with customer foods.Owner plans to acquire anoither NSF rated refrigerator and until such time will not use the residential refrigerator; save for rare occassions when one or couple of boxes may not fit in the NSF rated refrigerator.Ambient temperature of residential refrigerator checked at 34 F; Keep one thermometer in refrigerator.
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6/17/2014 | Routine Reinspection 1st | 100 |
- [2] Food protected during storage; preparation; display; service; transportation
Noted flats of hard boiled eggs and other food products in closed boxes for customers stored in employees' refrigerator and commingled with employees' food items. Employees' refrigerator is of residential type. Food supplies for customer service must be kept separate from employees' food items and must be stored in NSF type refrigerator. One NSF refrigerator in kitchen does not have capacity to sotre all food supplies in. Provide additional refrigeration equipment to keep food supplies properly stored.Keep employees' items below food suplies for custormer service in mean time.
- General Comments that relate to this Inspection
Scrambledd eggs 156 F and seasoned potaotes 157 F in electric warming dish.Oatmeal 150 F in warming pot.Kitchen refrigerator at 35 F.Frezzers at 0 F.Noted hand sinks stoced and functional in kitchen and in restrooms.Quats sanitizer checked at 400 ppm in 3-compartment sink. Per manager sanitizer being diluted to about 200 ppm concnetration. Have service company adjust concentration to 200 ppm if ok per manufaturer so as to have proper concentration set on pre-mix sanitizer dispenser.Facility and equipment noted to be kept very clean.
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5/6/2014 | Routine Inspection 1st | 98 |
- General Comments that relate to this Inspection
The item noted on the previous routine inspcetion conducted on 5/21/2013 has been corrected. 3-compartment sink faucet has been replaced.Temperature of omeletes at 130 F to 140 F in electric warmer unit. As noted on the previous inspection; foods hot-held in unit are commercially pre-cooked and are first pre-heated in convection oven; temperature of omeletes in convection oven checked at 185 F to 190 F. Food items in warmer unit are held no longer than one hour.Frozen sausages are now being defrosted only as needed.
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6/11/2013 | Routine Reinspection 1st | 100 |
- [1] Installed; maintained
Noted leak in 3-compartment sink faucet due to loose faucet. Repair faucet to eliminate leak.
- General Comments that relate to this Inspection
Scrambeld egg 155 F; sausages 115 F to 120 F in warming pan at self service bar. Sausages kept on wire rack in pan to separate from drippings; sausages re-stocked when running empty and always turn over within one hour. Sausages are commercially fully cooked.Cut mixed frut 45 F on self service bar.Refirgerator at 38 F; freezer units at 0 F.Noted kitchen and restroom handsinks stocked and functional.3-compartment sink not set up at this time. Quats test strips available for monitoring of quats sanitizer as for proper concnetrations.Box of sausages left out of freezer to defrost and returned to freezer at closing. Do not defrost and re-freeze sausages; keep only estimated amount to be used out of freezer. If more sausages needed quickly; defrost in microwave or oven.Facility noted to be kept very clean in general.
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5/21/2013 | Routine Inspection 1st | 99 |
- [2] Accurate thermometers; chemical test kits provided; gauge cock (1/4" IPS Valve)
No test strips available for sanitizing solutions in use (currently using quat ammonia in the 3-compartment sink and bleach water solution for sanitizing counter tops and tables). Provide test strips for each type of chemical in use.
- General Comments that relate to this Inspection
OBSERVATIONS & RECOMMENDATIONS:- Refrigeration and product temperatures observed were at or near that required by regulation (Reach-in Freezers -7F; 7F; reach-in cooler 37F; oatmeal 131F; sausage links 131-135F (commercially pre-cooked); scrambled eggs 145F. Food is placed out for a maximum of 4 hours (6am-10am).- Hand washing sink was stocked and operational.- Areas were clean and well organized.- Post a copy of the Certified Food Protection Manager Certificate in the kitchen.
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4/13/2012 | Routine Inspection 1st | 98 |
- [2] Accurate thermometers; chemical test kits provided; gauge cock (1/4" IPS Valve)
No chlorine test strips were available to test the makeup of sanitizer water at the 3-compartment sink. Provide and keep within the kitchen so that they are available as needed. The quatenary ammonia test strips had previously become wet and are now unusable. Replace.
- [1] Installed; maintained
The drain line from the disposal side on the 3-compartment sink is loosly inserted onto the copper drain pipe. When the disposal unit is run or where there is a large volume of water drained out of the sink; the waste water leaks out of the pipe. Reapair this by tightly fitting the drain from the disposal to the copper drain line which runs indirect to the floor sink.
- General Comments that relate to this Inspection
OBSERVATIONS & RECOMMENDATIONS:- Post a copy of the Washoe County Certified Food Protection Manager certificate within the kitchen as required by regulation.- All product and ambient temperatures observed at the time of inspection were at or near regulation (i.e. commercially pre-cooked omlette 166F; cut melon 46F; commercially prepared home fries 131F). Pursuant to conversation with CFPM; all leftover product is discarded at the end of shift.
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4/11/2011 | Routine Inspection 1st | 97 |
- General Comments that relate to this Inspection
NOTES:1) Ensure that appropriate test strips are matched to the chemical sanitizer that is used. Makeup chlorine (bleach) based sanitizer at 50-100ppm and quatenary ammonia based sanitizer at 200ppm or per manufacturer's labeled instructions.2) Observed temperatures (eggs 152F in hot hold and cut fruit 54F in cold hold). Ensure that hot foods are held at 140F or higher and cold at 40F or less. Do not hold product out of temperature control (between 40F and 140F) for longer than 4 hours. Discard if the product has been out of temperature for 4 hours or longer.3) Move chemical storage to the floor or lower cabinet so that leaking chemicals won't possibly contaminate clean dishes. Currently chemical storage is in a cabinet located above the 3-compartment utensil washing sink.
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4/27/2010 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
No violations observed at the time of inspection.Hand washing sinks were fully stocked and operational. All ambient refrigeration was within limits. Facility was very clean and well organized.
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4/13/2009 | Routine Inspection 1st | 100 |
- [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 paper towels on dispenser. Folded towels were stored in cabinet. place towels next to handsink.
- [1] Lighting provided as required; fixtures shielded
370) Lights not shielded. Provide light shields or use shatterproof bulbs to prevent potential glass contamination of food.Observed non-coated/non shielded bulb in reach-in reefer.
- General Comments that relate to this Inspection
Notes:Observed several cabinets and drawers with food debris. Clean all drawers and cabinets to prevent possible cross-contamination. Place equipment on a routine cleaning schedule.Reviewed employee sick policy and handwashing procedures with operator. Discussed use of single service plasticware; spoons and forks. Spoons and forks are stored in a drawer and an employee places them in a container with gloved hands. Store all single serviceware off floor in mechanical room.Facility is clean and organized.
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5/19/2008 | Routine Inspection 1st | 97 |
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