- [3] CFPM or person in charge present; certificates posted as required
No CFPM available at the time of inspection. Provide within 30 days (by 5-14-15).
- General Comments that relate to this Inspection
Items noted on the previous inspection (dated 1-13-15) have been corrected except for those re-listed above.Routine Re-Inspection performed in conjunction with complaint CM15000194. The majority of stored product is date marked by the manufacturer (use by dates) with little undated product (breads and other non-potentially hazardous foods). No product is cooked from the raw state. Eggs are cartoned pre-pasturized product and sausage is a fully cooked product. Products are cooked/warmed in the microwave oven prior to placing out on the steam table. Operation is from 6AM-9:30AM and all leftover product is discarded at the end of service. No out of date or spoiled product observed. No violation observed in conjunction with complaint.Ensure that liquid soap is stored at all employee hand washing sinks. Bar soap is prohibited.FAILURE TO CORRECT THE ABOVE LISTED VIOLATIONS MAY WITHIN THE TIME FRAME SPECIFIED MAY RESULT IN THE ISSUANCE OF A RE-INSPECTION FEE AND/OR THE SUSPENSION OF THE HEALTH PERMIT TO OPERATE UNTIL SUCH TIME AS THE VIOLATION HAS BEEN CORRECTED.
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4/14/2015 | Routine Reinspection 1st | 97 |
- [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.Facility shall provide a cold holding thermometer in the "Haier" one door reach in refer. Do monitor for cold holding temperatures to be at 40 F or lower. No food was observed stocked in the one door Haier reach in refer at time of inspection. ** DO not use cold holding unit if refer cannot maintain cold holding temperature of 40 F or lower.
- [3] CFPM or person in charge present; certificates posted as required
A 30 hour employee shall be certified as a Washoe County Food Protection Manager for the continental breakfast served at Lexington Suites. This kitchen also serves breakfast for Baymount suites directly adjacent to Lexington suites and is owned by the same owner. Marlon A. Salazar-Orellana no longer works as the CFPM for this facility and another CFPM (Certified Food Protection Manager) is required to be obtained within 30 days. Please call health inspector once employee has acquired a Washoe County Food Protection Manager Certificate. A list of approved Washoe County Food safety instructors was printed at time of inspection and given to General Manager KT.
- [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 liquid handsoap at handsink in dishroom and no liquid handsoap at only handsink in kitchen at Baymount Suites. Reviewed with operator importance of handwashing to prevent foodborne illnesses. Employees mush wash hands properly before starting any food handling.
- General Comments that relate to this Inspection
No food was observed hot holding or being prepared at time of inspection. Breakfast operations was being shut down and cleaned for the day. All cold holding upright refers temped at 40 F or lower. Food properly stored. No raw product on premise. Liquid egg mixture is a pastuerized product and is cooked in the microwave. Reviewed with operators 3 step cleaning process. All food service equipment must go through a proper 1) Wash with detergent 2) Rinse step with clear water and 3) Sanitized using Quat at levels between 200-400 ppm. Allow equipment to be fully submerged in the Quat sanitizing solution for 1 minute and than allowed to air dry. ** Do wash; rinse; and sanitize the 3 compartment sink prior to using it to washing dishes.Handwashing procedures are suspect at both facilities. No liquid handsoap was availble at either handsink in both kitchens. The use of hand sanitizer does not replace handwashing. Employees must wash hands when going between dirty and clean equipment. Do review the proper times for handwashing with all staff at both hotels. A CFPM must be acquired within 30 days.
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1/13/2015 | Routine Inspection 1st | 94 |
- [3] CFPM or person in charge present; certificates posted as required
Washoe County Certified Food Protection Manager course will be taken by general manager next week. Please call health inspector once course has been completed and Washoe County Certificate has been acquired.
- General Comments that relate to this Inspection
Frank Larson; general manager and staff will be taking in-house Food Protection Manager Training with Kami Biamonte.Please repair the non-working sanitary towel dispensor in the kitchen at Baymont Suites and Inn. Please monitor all cold holding units to be at cold holding temperatures of 40 F or lower. All other violations corrected at time of inspection. Thank you;.
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2/19/2014 | Routine Reinspection 1st | 97 |
- [1] Thermometers provided and conspicuous
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.Observed missing thermometers throughout and inaccurate thermometers at all cold holding units in both Lexington and Baymont Suites and Inn.1) All three reach in cold holding units. Freezers must also have a thermomter.2) Ice Cream one door reach in.3) All Thermometers must be in a conspicous spot of unit.
- [3] CFPM or person in charge present; certificates posted as required
A Washoe County Certified Food Protection Manager is required for both separate food establishments at Lexington and Baymont Inn and Suites. Please call health inspector once course has been taken and Certificate has been acquired at 328-2682. Please acquire a Washoe County Food Protection Manager certificate by bringing in passing test results; confirmation of an approved 16-hour course; drivers license and $32.00 to 1001 E Ninth St.; Building B upstairs in Environmental Health. Please post this certificate on wall in a conspicous spot of establishment.
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
Facility shall install a door knob at kitchen door to minimize hand contact to door surface.
- [1] Installed; maintained
Observed drain pipe to handsink at Lexington Suites and Inn with missing drain pipe. Must have hot and cold water under adequate pressure with no leaks. This is to corrected immediately and by end of business day.
- [4] Number; convenient; accessible; designed; installed
Observed handsink in Lexington Suites and Inn's with soiled wiping cloths inside sink. All hand washing sinks must remain unobstructed and accessible during operation to ensure proper hand washing.* Corrected on site.Observed handsink at Baymont Suites with dirty equipment stored inside handsink. All food service equipment MUST BE transported to Lexington Suites and Inn to be properly WASHED; RINSED AND SANITIZED.
- [2] Toilet rooms: self closing doors; fixtures maintained; clean; hand soap/drying devices provided; proper waste receptacle
Observed no liquid soap at handsink in Lexington Suites and Inn. Keep hand sinks stocked with soap and paper towels at all times to ensure proper hand washing.
- [2] Containers or receptacles: covered; adequate number; insect/rodent proof; frequency; clean
Please provide a trash receptacle at both handsinks in both Lexington and Baymont Suites and Inn to dispose of paper towels after handwashing.
- [1] Walls; ceilings: attached equipment constructed; good repair; clean surfaces; dustless cleaning methods
Observed base coving missing at Baymount Inn and Suites wet area under hand sink. Wall in need of repair. Repair following area(s) to maintain a smooth; durable; and easily cleanable surface.
- General Comments that relate to this Inspection
Hot holding eggs temped at 147 F. Cold holding units checked OK with health inspector thermocouple at within regulations. Frank Larson; general manager of both Lexington and Baymont Suites. Both hotels are two separate hotels owned by same owner with same physical address of 2050 Market Street. Continental breakfast is served in both suites. Both hotels are within 50 yards of each other. Health inspector recommends closing Baymont Inn and Suites permit to history and cover both food establishments under one permit at Lexington Suites. One Washoe County Certified Food Protection Manager will be required to oversee both food establishments and have active managerial control. This employee must be a minimum 30 hour employee and have direct oversight of the food handling operations for both suites. Permit will be closed to history and Hawthorne Suites permit will be updated with current new name "Lexington Suites." Please update permit by submitting changes to health district along with permit holder information to 1001 E Ninth Street; Buildign B upstairs in Environmental Health.A reinspection is required.
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2/12/2014 | Routine Inspection 1st | 85 |
- [2] Potentially hazardous food properly thawed
Observed prepackaged packages of ham thawing incorrectly on counter of kitchen area. Incorrect thawing. Thaw all foods under continuously cold running water; under refrigeration; in the microwave; or as part of the cooking process to prevent bacteria growth.* Corrected on site.
- [1] Thermometers provided and conspicuous
Observed missing thermometers at reach in refer and freezer combo and at reach in upright 2 door freezer. 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.All food observed frozen at reach in freezers and reach in refer temped at 45 F with thermocoupler.
- General Comments that relate to this Inspection
Food properly stored off ground. No raw foods stored or prepared on site. Quat sanitizer recorded at 200 ppm.Reviewed with operator NSF requirements for food service equipment.Handsink functional and properly stocked.Dairy dates current.
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3/22/2013 | Routine Inspection 1st | 97 |
- [1] Thermometers provided and conspicuous
Facility must have thermometers in all refrigeration units to ensure potentially hazardous products are storing at 40F or below.
- [3] CFPM or person in charge present; certificates posted as required
Facility MUST have at least one Certified Food Protection Manager registered with Washoe County Health District within (30) days.
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
Facility must have at least one NSF (commercial refrigeration unit) for the storage of potentially hazardous food products by the next annual Health Inspection. Home style refrigeration units are not allowed for the storage of potentially hazardous food products in restaurant.Facility shall purchase at least one commercial microwave by the next annual Health Inspection.Facility shall purchase food grade containers for thermalization of food products in the microwave. The containers in use are not approved for rethermalization of food products in a microwave.
- General Comments that relate to this Inspection
The following was observed at the time of inspection:Hot-holding checked good; eggs at 158F; sausage at 146F; ham at 144F. (limited food preparation; limited cooking; and no cooling.)Reviewed handwashing; glove use; and keeping the handsink clear at all times for effective handwashing.Reviewed employee illness policies and signs and symptoms to be aware of.All food products delivered and supplied by Sysco Food; no meat products delivered in a raw state.
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3/30/2012 | Routine Inspection 1st | 95 |
- [3] CFPM or person in charge present; certificates posted as required
This facility does not have a Certified Food Manager on hand. This facility must have an employee or manager go through a Serv Safe course. The course must be 16 hours. Gave out list of instructors to Ron Martinson. Once Serv Safe course and exam has been passed bring certificate with test score attached to Washoe County Health District and receive Washoe County Food Managers Card. All Certified Food Manager requirements must be completed by 4/4/11 to prevent further enforcement action and possible suspension of Health Permit.
- General Comments that relate to this Inspection
The following was observed during the inspection:Breakfast area clean and organized.Refrigerator @ 40 f. All food stored properly and dates on food products current.Dry storage clean.Handsink stocked properly w/ soap and p-towels.**All construction items have been corrected.
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1/28/2011 | Routine Reinspection 1st | 97 |
- General Comments that relate to this Inspection
The following was observed during the inspection:As of today 1/20/11 back prep area has not been completed. The following must be completed before this area can be used for any food prep and washing of dishes and utensils: 1. All walls; floors; and ceilings must be smooth; sealed; easily cleanable; and durable. Walls must be finished with FRP material where food prep and washing of dishes occur. 2. Prep area must be cleaned. 3. All cracks and gaps must be siliconed or caulked to make surface smooth; sealed; and easily cleanable. 4. All light bulbs must be shielded properly. 5. In front of prep sink patch broken concrete.6. Food storage area must be painted and install base coving throughout storage room and food prep room.7. Tile wall - hole must be re patched. Any gaps in FRP must be sealed. **Construction must be completed by 1/26/11. This area can not be used for any food prep or food storage until construction is complete. Once construction of area is complete must call Byron Collins @ 328-2693 to have written approval to use area.As of todays date 1/20/11 - No Certified Food Protection Manager present at this facility. This facility was required to have a Certified Food Protection Manager w/in 6 months from last routine inspection on 6/16/10. Hawthorne suites will be required to have a Certified Food Protection Manager w/in 30 days starting 1/24/11 until 4/4/11. **If the Certified Food Protection Manager requirements are not met Hawthorne Suites Health Permit to operate will be temporary suspended unitl requirements are completed.
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1/20/2011 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
**No violations observed during inspectionUtensils stored correctlyRestrooms stockedHand sink stockedFacility makes eggs; sausage; bacon (all precooked) and hot held at 140F. Also has a waffle iron for guests and small prepackaged items.**Facility will be changed to risk category 2 and will require a minimum of one full time certified food manager. List of instructors provided.**Baymont Inn and Suites next door is under same ownership but has a separate kitchen area. Informed manager that a separate snackbar permit will be required with an additional certified food manager.
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6/17/2010 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
Refrigeration @ 40 f. Handsink ok.Bathroom Ok Floors and counters ok.**Provide plan for food prep area.
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7/31/2009 | Opening Inspection | 100 |
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