- [1] Installed; maintained
Replace worn spring of pre-rinse spray unit to keep nozzle one inch above the top of sink.
- General Comments that relate to this Inspection
Product temperatures checked at 40 F or below in two refrigeration untis.Walk-in coole at 38 F. Walk-in freezer at 0 F.Noted a one sixth size pan of butter with herbs at 65 F on table; butter prepared half hour ago. Butter is a TCS food and must be kept refirgerated at 41 F or below. Pan was placed in refirgerator at this time; ensure that butter cools to 41F within 4 hours from the time it was prepared. High temperature dish machine checked at 150 F on wash and 182 F on final rinse.Quat sanitizer checked at 200 ppm concentration in 3-compartment sink.Noted hand sinks stocked and fucntional in prep areas and in restrooms.Gloves are used by food employees per chef. Gloves are now manadatory under new regulations to prevent bare hand contact with ready to eat foods.Noted consumer advisory for undercooked foods posted.Noted some trash at back corner of dumpster enclosure; ensure to keep the enclosure clean.
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7/8/2015 | Routine Inspection 1st | 99 |
- General Comments that relate to this Inspection
Prep refirgerator has been serviced. Thermometer inside unit at 35 F. Temperatures checked on top of unit: sliced tomatoes 38 F; hard boiled egg 40 F; shredded cheese 40 F; sliced pepper jack cheese at 50 F was placed in 2 inch pan lined with cloth towel; cheese was warpped in package of about 4 slices. Keep sliced cheese packages in pan 4 inches deep or more and discontinue lining pan with cloth as these conditions may prevent cheese from reaching temperature of 40 F or less. The sliced cheese package was voluntarily discarded at this time.
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8/1/2014 | Routine Reinspection 2nd | 100 |
- [4] Facilities to maintain product temperature
Temperature of sliced cheeses and hardboiled eggs checked at 50 F on top of prep refrigerator. Ambient temperature of unit at 46 F. Unit will be serviced today to keep ambient temperature below 40 F and product temperatures at 40 F or below. Only small amounts of few TCS food products kept in this unit.
- General Comments that relate to this Inspection
CFPM had already obtained WCHD certificate but was not posted at time of previous inspection; certificate was issued to CFPM on 12/4/2013; WCHD certificate has been posted in the establishment.Other items noted on the previous inspection condutced on 7/23/2014 have been corrected.
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7/31/2014 | Routine Reinspection 1st | 96 |
- [1] Thermometers provided and conspicuous
- [1] In-use food; ice dispensing utensils properly stored
No thermometer found in prep refrigrator; air temperature checked at 40 F inside unit. Sliced cheeses on top of unit at 49 F to 52 F which were sliced this morning; cooked shrimp at 40 F on top of unit.Provide thermometer for this unit and set thermostat to colder to keep food product temperatures at 40 F or less.
- [2] Toilet rooms: self closing doors; fixtures maintained; clean; hand soap/drying devices provided; proper waste receptacle
No soap available at back area hand sink. Provide a soap dispenser to keep soap available.Only one of three soap dispensers in men's restroom was dispensing soap; soap level was too low on other two dispensers; refill soap dispensers with soap to keep soap available at all hand sinks.
- [1] Outside storage area enclosures: properly constructed; clean; controlled incineration
Pile of trash noted in dumpster enclosure behind the dumpster; clean the enlcosure to keep it clean.
- General Comments that relate to this Inspection
Diced ham 37 F; sliced ham 40 F; sliced sausage 42 F in ice tub.Shredded cheese 37 F in two door refrigerator.Walk-in cooler at 37 F; pan of rice at 38 F in walk-in cooler.Walk-in freezer at 12 F.Scrambled eggs 173 F; diced potatoes 146 F in warmer pan on buffet bar.Dish washer temperatures observed at 150 F on wash and 180 F on sanitizing rinse. Facility and equipment very clean in general.The Certified Food Protection Manger has Serv Safe certificate only; expires 11/4/2018; CFPM must apply for WCHD's certificate by 7/30/14
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7/23/2014 | Routine Inspection 1st | 96 |
- [2] Toilet rooms: self closing doors; fixtures maintained; clean; hand soap/drying devices provided; proper waste receptacle
Noted hand sink at ware washing area lacking soap; no soap dispenser at this hand sink. Provide soap dispenser to keep hand sink stocked with soap at all times; dispenser to be provided today.
- General Comments that relate to this Inspection
Noted hand sinks at prep and drink service stations stocked and functional.Walk-in cooler at 38 F; Sliced ham in walk-in cooler at 37 F.walk-in freezer at 10 F.Sliced cheese on top of prep refrigerator at 45 F and cut fruit at 37 F inside of unit.Observed dishwasher operating at 150 F on wash and 182 F on final rinse.
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3/26/2013 | Routine Inspection 1st | 98 |
- General Comments that relate to this Inspection
All violations noted on the previous inspection (dated 3-8-12) have been corrected.NOTES:- The 2-compartment reach-in cooler has not been repaired however staff is not using the unit and it remains empty. A work order is in progress for the repair of this unit. Do not use until it is repaired and can consistantly hold food product at 40F or less.- 30 days (by 4-19-12) to obtain reciprocity (Washoe County issued Identification Card and Certificate).
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3/19/2012 | Routine Reinspection 1st | 100 |
- [2] Food protected during storage; preparation; display; service; transportation
- Operator storing raw in shell eggs above ready to eat bagles in the walk-in cooler. Always store raw product below ready to eat foods to prevent the potential for contamination.- The large 2-door refrigeration unit does not appear to be maintaining adequate temperature control of the foods inside (observed products stored in this unit - raw hamburger 49F; steaks 50F; baked potato 46F; heavy cream 47F). Remove all potentially hazardous foods requiring refrigeration into another unit until such time as this unit is able to hold product at 40F or less. Product was removed at time of inspection.
- [2] Toilet rooms: self closing doors; fixtures maintained; clean; hand soap/drying devices provided; proper waste receptacle
No paper towels at the service line hand sink - All hand washing sinks must be stocked with soap and paper towels during all times of operation.
- General Comments that relate to this Inspection
OBSERVATIONS; RECOMMENDATIONS & REQUIREMENTS:- All other temperatures observed were at or near requirements (chopped tomato 43F; sausage 43F; egg mix 52F (on ice); reach-in freezer -4F; salad unit reach-in 36F (ranch dressing); walk-in cooler 40F; walk-in freezer 14F).- Dish machine final rinse temperature at the jacket = 190F (minimum 180F required). Sanitizer pre-mix tested 200ppm quat with test strips available. (200ppm required or per manufacturer's labeled instructions).- Ensure that all chemicals are clearly labeled to prevent misuse (e.g. one unlabeled spray bottle at mop sink - voluntarily dumped; corrected on site).- The pre-rinse spray arm at the scrap sink is nearing the flood level rim of the sink which could create a potential for backflow of dirty water into the potable water supply. Have the unit replaced or repaired prior to the arm hanging below the flood level rim of the sink.- The Certified Food Protection Manager has evidence of successfully completing the training course however the identification and certificate were not available. Operator has 7 days to obtain valid Washoe County documentation of certification (by 3-15-12).
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3/8/2012 | Routine Inspection 1st | 96 |
- General Comments that relate to this Inspection
OBSERVATIONS AND RECOMMENDATIONS:- No violations observed at the time of inspection.- Reviewed temperature logs on cold holding equipment- Sanitizer bucket water tested 200ppm quat with test strips available.- Dish machine high temp rinse @~200F- All temperatures observed were at or near regulation (diced tomatos 39F; salad reach-in 36F; walkin ambient 40F; freezer 12F.- The rinse temperature gauge on the dish washing machine was difficult to read due to condensation on the inside of the sight glass. Repair or replace the gauge or make the 180F location on the outside for easy reference.
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2/2/2011 | Routine Inspection 1st | 100 |
- [2] Toilet rooms: self closing doors; fixtures maintained; clean; hand soap/drying devices provided; proper waste receptacle
No paper towels at the dish room hand washing sink - Stock. Hand sinks must be stocked with soap and paper towels at all times during operatioin. (Corrected on-site).
- General Comments that relate to this Inspection
NOTES:1) Keep ice around all sides of ingredient bins (e.g. at the omelet bar) to help ensure adequate temperature control throughout the product.2) Do not store items in hand washing sinks as this may prevent an employee who is in a hurry from washing his/her hands.3) All food product temperatures were within regulation. Sanitizer wipe down buckett was tested at 200ppm residual quatenary ammonia. The dish machine rinse water temperature at the jacket was 212F. The facility was in general clean and well organized.
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1/27/2010 | Routine Inspection 1st | 98 |
- [3] CFPM or person in charge present; certificates posted as required
Joseph Leberski has taken the online course from Servesafe.com and passed. He is currently waiting for his certificate and will then come down to the 2nd floor of the county complex at 1001 E. 9th street to obtain his identification card and Washoe County certificate. Once the Washoe County certificate is obtained it; or a copy; must be posted at the facility.
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3/31/2009 | Routine Reinspection 2nd | 97 |
- [3] CFPM or person in charge present; certificates posted as required
No Certified Food Protection Manager on staff at the time of re-inspection.
- General Comments that relate to this Inspection
FAILURE TO CORRECT THE LISTED VIOLATIONS WITHIN THE SPECIFIED TIME FRAME MAY RESULT IN THE ISSUANCE OF A REINSPECTION FEE AND/OR THE SUSPENSION OF THE HEALTH PERMIT TO OPERATE UNTIL SUCH TIME AS THE VIOLATIONS HAVE BEEN CORRECTED.
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2/27/2009 | Routine Reinspection 1st | 97 |
- [3] CFPM or person in charge present; certificates posted as required
Certified Food Protection manager certificate and identification card were unavailable.
- [2] Accurate thermometers; chemical test kits provided; gauge cock (1/4" IPS Valve)
The rinse thermometer on the dishwashing machine is not functioning properly - Repair or replace. The rinse temperature must reach 180F.
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1/30/2009 | Routine Inspection 1st | 95 |
- General Comments that relate to this Inspection
Notes:CFPM requirements fulfilled on 08/20/08.
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8/20/2008 | Routine Reinspection 2nd | 100 |
- [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.This is a repeat violation. Thermometer is on order through US Foods.
- General Comments that relate to this Inspection
Notes:All items corrected at time of re-inspection except for thermometer in reach in freezer. Thermometer is on order through US Foods.Thank you.
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6/10/2008 | Routine Reinspection 1st | 99 |
- [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.050) Raw product stored incorrectly. Store all raw foods below cooked and ready to eat foods to prevent potential cross contamination.Observed 2 boxes of raw chicken stored on floor of walk-in freezer; observed raw beef stored above french fries in reach in freezer @ cooks line. Observed raw tuna stored above pizza crusts in walk0in freezer. Observed 2 gallons of milk expired in walk-in reefer; milk voluntarily discarded.
- [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.Observed missing thermometer in reach in freezer @ cook's line.
- [4] Sanitization rinse; clean; temperature concentration; exposure time; equipment; utensils sanitized
140) High temperature dishwasher not achieving proper sanitizing rinse temperature. Repair unit to reach 180F.Observed high temp dishwasher final rinse recorded @ 150 F. Use 3 compartment sink until unit is repaired. Vendor called for repair at time of inspection.
- [5] Necessary toxic items properly stored; labeled; used
400) Label all containers of toxic chemicals with name of contents.Observed one spray bottle not lableled to its contents; corrected on site.
- General Comments that relate to this Inspection
Notes:Quat sanitizer @ 200 ppm at three compartment sink and at sanitizer bucket. Reviewed with operator handwashing procedures and employee sick policy. Reviewed cooling process of breakfast potatoes with operator. Observed good hair restraints.1) Provide a container for ice scoop.2) Create a cleaning schedule for routine cleaning of surfaces to reach in units. 3) Please have Serv Safe participants acquire WC CFPM.
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6/4/2008 | Routine Inspection 1st | 88 |
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2/29/2008 | Opening Inspection | 100 |
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