- [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.Observed 1 door reach in refer with recorded temperature of 50 F. Dairy milk temped at 42.5 F and yogurt @ 40.8. Do adjust cold holding so dairy milk cold holds at 41 F or lower and acquire a new thermometer for the newly replaced one door refer.
- General Comments that relate to this Inspection
Hot holding temps. recorded:Turkey sausage @ 153 F; country gravy @ 138 F and eggs @ 143 F. Cold holding temps. recorded:Watermelon @ 38.9 F adn cantaloupe @ 38.2 F.Cold holding units in kitchen checked OK and within regulations. Food properly stored. No food store on floor in back kitchen. Dairy dates current. Employees do not touch food with bare hands. Chemicals stored and labeled properly. Quat sanitizer at bucket noted at 200 ppm. Observed food handler handle with gloves on when handling food. Handsinks properly stocked with liquid soap and sanitary disposable towels.
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7/31/2015 | Routine Inspection 1st | 98 |
- General Comments that relate to this Inspection
All violations corrected at time of reinspection. Thank you.One door reach in unit recorded at 38 F. Operator stated that a new gasket will be installed on the unit to provide a proper seal for the cold holding unit. Do monitor unit for proper cold holding at 40 F or lower. Hot holding unit recorded at 152 F. Discussed with operator to monitor hot holding of potentially hazardous foods by physically taking temperatures of the food holding in the unit. Handsink observed properly stocked and personal items properly stored.
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1/27/2015 | Routine Reinspection 1st | 100 |
- [5] Potentially hazardous food meets temperature requirements during storage; preparation; display; service; transportation
030) Potentially hazardous food found out of temperature. Ensure all cold foods maintain 40 degrees F or less and The following food temperatures were recorded in the one door reach in cold holding unit:Hardboiled eggs @ 51 F; milk @ 52 F; and yogurt @ 53 F. Operator was unable to determine the time the food inside unit has been out of temperature. 2 gallons of milk; 5 hardboiled eggs; 14 yogurt cups & 19 individual cream cheese containers were voluntarily discarded at time of inspection.*** Corrected on site***The following temperatures were recorded in the hot holding unit at self service station:Scrambled eggs @ 134 F; country gravy @ 138 F; and pork sausage @ 133 F. Breakfast is served and on display for no longer than 4 hours. This facility does not use time/temperature logs and does not monitor time used as a public health control. Discussed with operator to take physical temperatures of hot and cold holding foods to verify that the equipment is properly holding food at the required temperatures. *** All food in hot holding unit; voluntarily discarded; corrected on site ***
- [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.The following food temperatures were recorded in the one door reach in cold holding unit:Hardboiled eggs @ 51 F; milk @ 52 F; and yogurt @ 53 F. Operator was unable to determine the time the food inside unit has been out of temperature. 2 gallons of milk; 5 hardboiled eggs; 14 yogurt cups & 19 individual cream cheese containers were voluntarily discarded at time of inspection.*** Corrected on site***040) Hot holding unit not maintaining proper temperature. Repair unit to maintain 140 degreees F or below to prevent bacteria growth.The following temperatures were recorded in the hot holding unit at self service station:Scrambled eggs @ 134 F; country gravy @ 138 F; and pork sausage @ 133 F. Breakfast is served and on display for no longer than 4 hours. This facility does not use time/temperature logs and does not monitor time used as a public health control. Discussed with operator to take physical temperatures of hot and cold holding foods to verify that the equipment is properly holding food at the required temperatures. *** All food in hot holding unit; voluntarily discarded; corrected on site ***
- [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 sanitary disposable paper towels at handsink.
- [1] Premises free of litter; unnecessary articles; equipment/personal articles properly stored; authorized personnel
410) Store all personal items away from food; food preparation areas; and food contact surfaces; including dishware.Observed employee handbag; personal drink and other personal artifacts stored directly on top of food that is served to the public. * This is a repeat violation from 2014. Corrected on site
- General Comments that relate to this Inspection
Dairy dates observed current.Food properly stored. No chemicals stored next to food.Quat sanitizer recorded at 200 ppm at 3 compartment sink and sanitizer bucket.Proper storage of in-use utensils at self service station.Kitchen observed clean and organized. A reinspection is required. Do not use either hot or cold holding unit until both units can maintain proper hot and cold holding temperatures. Please calll health inspector if an extension is needed to repair either unit.
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1/22/2015 | Routine Inspection 1st | 87 |
- [2] Food protected during storage; preparation; display; service; transportation
Observed large quantity of boxes of food stored directly on ground of kitchen. Food product stored on floor. Store all food product at least 6 inches off floor to prevent potential cross contamination. Do not store bag in the box juices; sodas; coffee and creamers on floor of back kitchen.
- [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. Please provide a thermometer at 1 door reach in at food counter to monitor cold holding of perishable food to be at temperature of 40 F or lower when stocked for continental breakfast operations.
- [2] Accurate thermometers; chemical test kits provided; gauge cock (1/4" IPS Valve)
- [5] Necessary toxic items properly stored; labeled; used
Observed 1 spray bottle of chemicals not labeled to its chemical contents. Label all containers of toxic chemicals with name of contents. ** Corrected on site**Observed 2 spray bottles of employee body parfum spray stored next to food items on tea shelf. Store all toxic items away from food; food preparation areas; and food contact surfaces; including dishware.** Corrected on site**
- [1] Premises free of litter; unnecessary articles; equipment/personal articles properly stored; authorized personnel
Do not store employee's parfum and other personal items on shelf with customer food. Chemicals shall not be stored next to food. Remove stuffed animal; vitamins; and other personal items to a separate location or location that is not next to food operations. Store all personal items away from food; food preparation areas; and food contact surfaces; including dishware.
- General Comments that relate to this Inspection
No food observed hot holding at time of inspection. Cold holding units checked OK and within regulation. No raw foods stored in cold holding units. Dairy dates current.Handsink properly stocked with liquid soap and sanitary disposable towels.Kitchen observed clean. Quat sanitizer recorded at 200 ppm.Please have Kenny Nagra renew his Washoe County Certifed Food Protection Manager Certificate before June 19; 2014 when his certificate expires. He will need to recertify for only 6 hours. Certificates are good every 5 years.
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2/12/2014 | Routine Inspection 1st | 91 |
- [2] Food protected during storage; preparation; display; service; transportation
Food product stored on floor. Store all food product at least 6 inches off floor to prevent potential cross contamination.Observed 3 boxes of pancake mix stored on floor next to 3 compartment sink. Discussed with operator to remove all food from floor and store off ground at least 6 inches. DO NOT Store any food next to chemicals that are also stored on the floor next to 3 compartment sink.
- [2] Accurate thermometers; chemical test kits provided; gauge cock (1/4" IPS Valve)
Must provide chemical test kit for Quat sanitizer dispensing unit. Observed test strip kit exposed to sanitizer and no longer accurate for testing Quat sanitizer.Health inspector tested Quat at 200 ppm at dispenser at 3 compartment sink.
- [1] Wiping clothes: clean; use restricted
Observed wet wiping cloth stored on counter at handsink. Moist wiping cloths must be kept in sanitizing solution between uses to prevent bacteria growth.This is a repeat violation from 2012; discussed with operator that ANY wet wiping cloth must be stored in Quat sanitizer at levels between 200-400 ppm between uses. Do not store wet wiping cloths on counters.
- General Comments that relate to this Inspection
Cold holding units checked OK and recorded < 40 F.First in first out method of rotation being used on food items.Dairy dates currrent.Handsink properly stocked with liquid soap and sanitary disposable towels.Floor sink observed clean under 3 compartment sink.Facility has kept kitchen clean and sanitary.
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4/16/2013 | Routine Inspection 1st | 95 |
- [1] Thermometers provided and conspicuous
Provide one accurate thermometer for checking hot-holding and rethermalization temperatures. Thermometer on-site is more for home use; purchase an accurate thermometer (NSF) thermometer.
- [1] Wiping clothes: clean; use restricted
250) Moist wiping cloths must be kept in sanitizing solution between uses to prevent bacteria growth.Provide a sanitizer bucket with 200-400ppm quatinary ammonia or 50-100ppm chlorine and leave wiping cloths inside solution. Discontinue using sponges on food contact surfaces; they habor bacteria.****Made one sanitizer bucket with pre-mixed quatinary ammonia to demonstrate to kitchen helper****
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
Facility shall clean floor drain at three-compartment sink; observed severe build-up.
- General Comments that relate to this Inspection
The following was observed at the time of inspection:Observed commercially pre-cooked sausage taken from the convection oven at 98-112F; even commercially processed ready-to-eat foods must reach 140F and hold at 140F. (135F is ok too per FDA regulations). Immediate on-site correction****eggs checked hot-holding at 137F (ok).Three-compartment sanitization checked ok; quatinary ammonia dispensing at 200-400ppm.note:Remove coffee filters from handsink area to avoid possible cross-contamination.Do not leave cut metal lid in canned food products; in addition; move product to approved food containers.
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7/31/2012 | Routine Inspection 1st | 97 |
- [1] Wiping clothes: clean; use restricted
Facility shall maintain a sanitizer bucket with 200-400ppm quatinary ammonia or 50-100ppm chlorine for cleaning food contact surfaces and table tops in areas where hotel guest eat. (maintain sanitizer bucket from 6:00am 9:30am when cafe is open)
- [1] Premises free of litter; unnecessary articles; equipment/personal articles properly stored; authorized personnel
Observed open employee drink container in food preparation area; please ensure all containers have a lid and straw in food preparation area.
- General Comments that relate to this Inspection
The following was observed at the time of inspection:Facility has very limited food preparation/production for breakfast only***White gravy checked at 138 degrees; scrambled eggs checked at 154 degrees. Food products are cooked and used the same day*** Any product left over is discarded.Handsink checked with sanitary towels and soap; reviewed handwashing procedures.Three-compartment sanitization procedures checked good; quatinary ammonia checked at 200-400ppm at three-compartment sink.Lobby restroom checked with sanitary towels and soap.Reach-in refrigeration at 34 degrees ambient temperature and freezer checked at -6 degrees.
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7/11/2011 | Routine Inspection 1st | 98 |
- General Comments that relate to this Inspection
**No violations observed during the inspectionHand sink stockedHot holding ok - 140F plus-turnover is very rapid as well; most items sit less than 1 hourAll refrigeration @ 40F or belowAll products stored off floorSingle service utensils stored handle outFacility serves sausage; bacon; eggs; country gravy; and some prepackaged items. All items are precooked. Only country gravy is saved. Cooling process observed and is adequate. Usually very little is left. Cooling is air temp until staff leaves; then in reefer unit. Temp after 1 hour of cooling at room temp was 70 F.
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6/17/2010 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
No points taken off inspection for lack of CFM. Failure to complete requirement by 5/31/2009 may result in written NOV or other enforcement action.No other problems noted. Rerirgeration units at 31 F. and 36 F. Freezer at 0 F. Hotholding internal food temps.: sausage @ 154 F.; omelettes @ 143 F.; gravy @ 146 F.Omelettes; sausages; and sxcrambled eggs are pre-cooked. Reheat to 140 F. Manager said that occasionally facility prepares raw chicken. Cook to 165 F. internal temp.
- SECTION XVII: ABATEMENT DATE
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3/31/2009 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
Items noted on the previous inspection conducted on 12/9/08 have been corrected.Thermometer of hot food case reading 180 F.Temperature of egg omeletes checked between 141 F and 145 F; Sausage patties checked between 145 F and 156 F.Thermometer of counter top refrigerator reading 38 F.One employee was scheduled for certification class that would start yesterday; but class was posponed due to snow and has been rescheduled for Feb 2009.Previous CFPM requirement deadline issued on opening inspection for 12/22/208 has been extended to 2/22/2009.
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12/16/2008 | Routine Reinspection 1st | 100 |
- [5] Potentially hazardous food meets temperature requirements during storage; preparation; display; service; transportation
Temperature of scrambled eggs at 115 F to 140 F in half empty pan in warmer unit. Must keep temperature in all parts of food container at 140 F or above. Eggs are kept in warmer unit for a period not to exceed 4 hours per manager. Breakfast is served until 9:30 AM; and any left over foods in warmer unit are discarded at this time.Temperature of hard boiled eggs at 45 in counter top refrigerator; must keep temperature of eggs at 40 F or below.
- [1] Thermometers provided and conspicuous
Provide thermometer for counter top refrigerator to ensure that unti maintains product temperatures of 40 F or below.Provide thermometer for monitoring of temperatures during cooking; preparation and hot holding. Hot foods must be held at 140 F; liquid egg product in bags must be cooked to 155 F minimum.
- [2] Toilet rooms: self closing doors; fixtures maintained; clean; hand soap/drying devices provided; proper waste receptacle
Paper towels dispenser for kitchen hand sink found empty; Paper towels provided at this time. Ensure that hand sink is stocked with soap and paper towles at all times.
- General Comments that relate to this Inspection
Reach-in refrigerator at 36 F. Freezer at 0 F.sSome milk cartons noted to have past dates; milk carton removed to discard at this time.Ensure that proper procedures are being followed in 3-compartment sink. Utensils must be washed first in first compartment; rinsed in middle compartment and then sanitized in the 3rd compartment.
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12/9/2008 | Routine Inspection 1st | 92 |
- General Comments that relate to this Inspection
Items noted on the previous inspection conducted on 10/20/08 were corrected.Ok to issue permit to operate.Clean / sanitize all work surfaces; food contact surfaces of equipment and utensils prior to start of food prep activities.Risk category 2 assigned. Must have at least one Certified Food Protection Manager on staff full time by 12/22/2008Plans to open by 10/22/2008
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10/24/2008 | Opening Inspection | 100 |
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