- General Comments that relate to this Inspection
Violation from the last inspection has been correctedLights in the back storage have been correctedHandsinks clean and stockedHollandaise sauce on cook line 150FGravy on cook line 155F and 137F
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5/15/2015 | Routine Reinspection 1st | 100 |
- [5] Potentially hazardous food meets temperature requirements during storage; preparation; display; service; transportation
Gravy stored in a plastic container in hot water bath in steam table: 125FHollandaise sauce in plastic container in hot water bath in steam table: 122F.Potentially hazardous food found out of temperature. Ensure all cold foods maintain 40 degrees F or less and hot foods maintain 140 degrees F or more to prevent bacteria growth. Food items were discarded. Need to develop a better hot holding system for these two food items- contact had staff place new food items in a metal pan in the steam table as a new system during the inspectin. Food items listed were voluntary discarded - corrected on site..
- [1] Lighting provided as required; fixtures shielded
Lights in the back storage area above the reach-in freezer are uncovered. Provide light shields or use shatterproof bulbs to prevent potential glass contamination of food.
- General Comments that relate to this Inspection
Handsinks clean and stockedSanitizer bucket 200 ppm Cl; recommend maintaining between 50-100 ppn ClUtensil storage goodFood storage good; reviewed storage of food items based on cooking temperature Dishwasher 100 ppm ClAll fridges <=40Fmake-up table across from grill; sliced tomatoes 41F; sliced roast beef 40FRecommend keeping the top cover on the make-up tables closed when not in use to maintain proper temperature and reduce load on compressor Ensure all linens; including pot holders are washed daily Reviewed facility pest control and did not observe and vermin in the trap or in the facility Walk-in fridge <=40FGravy base made/cooled yesterday; 40F; 41FRefried beans 40FIce machine clean/scoop storage good Bathrooms clean and stockedDiscussed ways to reduce bare hand contact with ready to eat foodSliced deli meat is sliced and consumed within 3 days
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5/14/2015 | Routine Inspection 1st | 94 |
- General Comments that relate to this Inspection
Notes-Hand sink properly stocked and used.-Wiping cloth sanitizer buckets at 100 ppm chlorine.-Dish washer sanitizer at 100 ppm chlorine.-Reach-In 32F.-Reach-In 38F.-Reach-In 36F.-Freezer 10F.-Walk-In 32F.-Ice machine clean.-Ice scoop properly stored.-Hot holding-Soups 158-162F.-Gravy 155F.-Chili 163F.-Au Jus 165F.-Cold holding -Ham 33F.-Sausage 36F.-Hamburger 39F.-Properly cooling observed.-All lights properly shielded.-All items stored at least 6" off the ground.-Bathroom properly stocked.
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7/22/2014 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
Notes-Hand sinks properly stocked and used.-Ice machines clean.-Ice scoops properly stored.-Reach-In 32F.-Reach-In 38F.-Hot holding -Gravy 156F.-Soup 150F.-Cold holding -Steak 39F.-Hamburger 39F.-Sausage 34F.-Roast beef 38F.-Wiping cloth buckets sanitizer at 100 ppm.-DIsh washer sanitizer at 100 ppm.-Proper cooling observed.-Walk-In 32F.-Freezer 6F.-Bathroom properly stocked.-Mop sink ok.-Chemical storage ok.
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8/16/2013 | Routine Inspection 1st | 100 |
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
Dishwasher spray nozzle broken; repair to ensure proper operation.
- [1] Storage; handling of clean equipment / utensils
230) Improper storage of utensils. Store all utensils with handles facing the same direction to avoid cross contamination.
- [5] Necessary toxic items properly stored; labeled; used
400) Label all containers of toxic chemicals with name of contents.
- General Comments that relate to this Inspection
Notes: Below noted at time of inspection:1) Hot holding chili 163; gravy 167 degree F.2) Grill refer 39 degree F; steak 40; chicken fried steak 39 degree F.3) Prep refer 1 at 37 degree F. Chicken 41 degree F; sandwich meat 40 degree F; all product on top onion; egg; tomato at 41 degree F.4) Prep refer 2 (omlette) sausage 42; bacon 41; cheese 43 degree F. Bottom at 39 degree F all product properly stored.5) Line freezer at 5 degree F; all product properly stored and frozen.6) Handsinks ok7) Sanitizer buckets at 100 ppm8) Dishwasher at 100 ppm.9) Mop area and bathrooms ok.10) Walkin refer at 37 degree F; all product properly stored; chicken 41; pork 39; refried beans 43; eggs 41 all degree F. 11) Back freezer at -5 degree F all product properly sotred.12) Back refer at 36 degree F.13) All thermometers present.14) Pest control ecolab every three months.Check your score at washoeeats.com
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7/10/2012 | Routine Inspection 1st | 93 |
- [2] Food protected during storage; preparation; display; service; transportation
Storing raw over ready to eat in the prep area freezer; store raw on the bottom shelves below ready to eat.
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
The spray arms and springs of the spray nozzles in the dish and prep area both diryt need to be cleaned.
- [1] Walls; ceilings: attached equipment constructed; good repair; clean surfaces; dustless cleaning methods
The walls behind the prep sink and dish sink are both dirty they need to be cleaned and replace caulk if necessary.
- General Comments that relate to this Inspection
Notes: Below noted at time of inspection:1) Hot holding; beans 167; gravy 177; bisquit gravy 171 degree F.2) Prep refer at 38 degree F; just replaced all top items for lunch tomato 49; onion 50; hardboiled eggs 50 degree F; advized to keep lid closed and smaller portions.3) Omlette prep refer at 36 degree F; cheese 41; sausage (cooked) 37; ham (cooked) 38; bacon (Cooked) 38 all degree F. 4) Sanitizer bucket and washer at 100 ppm5) Thermometer and test strips available.6) Dry storage ok7) Restrooms ok8) Walk in at 34 degree F; all product at temp and properly stored raw is below ready to eat. 9) Back freezer at 10 degree F all product stored proeprly and frozen.10) Front line salad refer at 37 degree F; all toppings below 40 degree F (tomato; onion; cucumber).11) Soup line one at 166 and the other at 159 degree F.12) All product dates good.13) Handsinks stocked and hot water.14) ICe machines good15) Remeber large portions need to be shallowed out or get ice wands.
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5/10/2011 | Routine Inspection 1st | 98 |
- [2] Food protected during storage; preparation; display; service; transportation
050) Raw product stored incorrectly. Store all raw foods below cooked and ready to eat foods to prevent potential cross contamination.Observed Hard shell eggs stored on top shelf above other food products. Corrected onsite.
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
350) Floors dirty. Clean thoroughly to prevent vermin attraction and maintain sanitary conditions.Observed behind fryers and oven grease debris on floor. Clean behind equipment on regular basis to maintain sanitary conditions. Correct by 12/10/10.
- [1] Walls; ceilings: attached equipment constructed; good repair; clean surfaces; dustless cleaning methods
Observed ceiling fan blades dirty on edges with dust build up. Clean on regular basis to prevent cross contamination of food products and cookware. Correct by 12/8/10.
- [1] Lighting provided as required; fixtures shielded
370) Adequate lighting not provided. Provide sufficient lighting to ensure food protection and proper cleaning.Observed lights out above dishwasher area. All lights must be operational to provide food protection and ensure proper cleaning. Correct by 12/10/10.
- General Comments that relate to this Inspection
The following was observed during the inspection:Walk in cooler @ 40 f; Chicken frozen (Thawing); Gravy 38 f; Beef 38 f; Steaks 38 f.Freezer 0 f; All food products frozen.Reach unit 38- 40 f. Sliced tomatoes 38 f; Cheese 38 f; Lettuce 38 f; Deli meat 38 f. All dairy items have current fresh dates. Drawer cooler @ 40 f; Steaks 38 f; Chicken fried steak. Salad cooler @ 40 f; Tomatoes 38 f; Lettuce 38 f. Gravy cooling in ice bath 90 f after 1hr. Dry storage - all food products stored properly.Utensils and storage; Meat slicer; counters; floors; handles; and Stereo clean.Sani buckets 50 ppm.Handsinks stocked properly soap & p - towels.Dishwasher 50 ppm. Bathrooms clean and stocked.Dining room clean and tables well maintained.
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12/7/2010 | Routine Inspection 1st | 95 |
- [1] Thermometers provided and conspicuous
No thermometer in the single door glass drink cooler and in the small reach-in salad make cooler in the front of the house. Install. (Corrected on-site).
- [2] Food contact surfaces of equipment and utensils clean; free of abrasives; detergents
Food accumulation inside the hot chocolate making machine and the juice machine - Clean and maintain clean.
- [1] Installed; maintained
The spray arms on the pre-rinse scrap sink and on the single compartment food preparation sink are hanging below the flood level rim of the sink - Adjust or replace the spray arms so that when they hang freely they hang above the flood level rim of the sink to prevent backflow.
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
Accumulation of food and other debris under equipment (i.e. the unused reach-in cooler under the juice making machine in the front of the house). Clean and maintain clean.
- General Comments that relate to this Inspection
NOTES & OBSERVATIONS:1) Reattach the laminate on the right hand side of the drink glass cabinet (front of the house) as it is starting to pull away from the cabinet.2) Ensure that sanitizer water is made up separately from soapy water solution. Do not mix soap and bleach as the soap will deactivate the bleach. Mix up and maintain the sanitizing solution between 50-100ppm residual. Clean counter tops and food contact surfaces with a soapy water solution first; rinse then wipe down with the sanitizing solution.3) Routienly stir the soups (front of house) and other items in hold holding units to ensure adequate and thorough temperature. Maintain hot holding temperatures at 140F or higher.4) In shell eggs must be refrigerated at 40F or less when not in use. Do not set flats on the counter for long periods of time as this may proliferate salmonella growth within the egg.5) When cooling continue to use ice bath and stainless steel containers whenever possible. Routienly agitate and stir the product to ensure even cooling. Potentially hazardous foods must be cooled from 140F down to 40F within 4 hours.6) Observed good employee handwashing; good cooling and product storage; dish machine sanitizing properly; all ambient refrigeration and hot holding equipment temperatures were within regulation; operator demonstrated a thorough understanding of proper food handling and food safety. The dining room was clean and well maintained. All hand washing stations were stocked and operational.
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11/19/2009 | Routine Inspection 1st | 95 |
- General Comments that relate to this Inspection
All corrections made. Ok to issue permit to operate.
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9/22/2008 | Opening Reinspection 1st | 100 |
- General Comments that relate to this Inspection
Ok to issue permit to operate on the following conditions:1. Repear leak on exterior of walk-in cooler condensate line2. Provide light cover or shatter proof bulbs to both inside and outside walk-in coolers and dry storage areas.3. Clean fan gaurds in outside walk-in cooler.4. Remove/organize any unused items in outside area.5. Replace missing light bulbs in mop sink room and small storage room.6. Replace missing base coving in mop sink room and by back door. Also observed several places where base coving is loose. Repair these areas.7. Recaulk handsink to back wall in employee restroom.8. Faucet leaking in employee restroom. Repair.9. Ventilation in employee restroom not functioning. Repair.10. Replace access cover panel upstairs.11. Provide an air gap on drains lines from 3 comp sink; ice machine; and food prep sink. Also raise lines to facilitate easier cleanability.12. Clean bottom of 2 door reach in freezer near ice machine.13. Clean bottom shelves of prep tables and tables in dishwashing areas. Shelves are badly rusted.14. Wooden cart used to hold stainless steel ice bath pans is hard to clean. Recommend replacing cart with stainless steel; more cleanable equipment. If unable to replace at this date; sand and reseal cart so that it is cleanable. Cart will eventually need to be replaced.15. Replace missing light bulb in stand-up freezer by cook line. Bulb must be shielded or shatter proof. Also; remove excess ice build-up in this unit.16. Remove personal items from dishwashing area (ie deoderant; vitamins).17. Clean floor sinks located at front line.18. Replace electrical outlet cover near front ice cream freezer.19. Replace broken floor tiles near soda fountain.20. Clean counter side near salad make up unit.21. Store napkins; coffee; cups; lids; etc at least 6 inches off floor in back hall storage area.22. Clean toilets in both women's and men's restrooms.23. Provide at least one Certified Food Protection Manager. List of instuctors left at facility.
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8/18/2008 | Opening Inspection | 100 |
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