- General Comments that relate to this Inspection
NOTES:NO VIOLATIONS NOTED AT TIME OF INSPECTION.HANDSINK AVAILABLE AND PROPERLY STOCKED.LEFT HANDWASHING SIGNAGE WITH FACILITY.HIGH TEMP DISHWASHER GOOD AT 187F AT MANIFOLD.ALL FOOD PROPERLY STORED.ALL REFRIGERATION TEMPS GOOD; THERMOMETERS AVAILABLE.GOOD HOT HOLDING TEMPS - OATMEAL; EGGS; SAUSAGE ALL ABOVE 135F.FACILITY ALREADY HAS A NO BARE HAND CONTACT POLICY IN PLACE.UTENSILS PROPERLY STORED.NO PEST CONTROL ISSUES.NO EMPLOYEE HEALTH ISSUES.DISCUSSED NEW FOOD REGULATIONS. FOR A COMPLETE REVIEW OF NEW FOOD REGULATIONS GO TO www.washoecounty.us/healthADDITIONAL CFPM IS LAVERENE TOLSON SERVSAFE #12719575 8/23/20FACILITY HAS NOT HAD ANYONE FAIL CFPM TEST WITHIN THE LAST YEAR.
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10/29/2015 | Routine Inspection 1st | 100 |
- [3] CFPM or person in charge present; certificates posted as required
Facility shall have one Certified Food Protection Manager registered with Washoe County Health District within (60) days.
- General Comments that relate to this Inspection
The following was observed at the time of inspection:Hot-holding/cooking temperatures checked good; sausage cook temperature at 171F; eggs at 141F; gravy at 142F.Cold-holding checked good; hard boiled eggs at 42F; cheese at 41F.Quatinary ammonia dispensing at 200-400ppm.High temperature dishwasher checked at 182F.Handsink checked stocked and functional.
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8/5/2014 | Routine Inspection 1st | 97 |
- [2] Food protected during storage; preparation; display; service; transportation
Observed beverage bottle in ice machine; facility shall ensure no products are placed in ice supply. Ice supply must be protected against possible cross-contamination.(correction on-site)
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
Observed bare wood exposure on counters in food preparation areas; facility shall repair all counters to ensure a smooth easily cleanable surface.
- General Comments that relate to this Inspection
The following was observed at the time of inspection:Cold-holding checked good; boiled eggs at 42F; cheese at 38F; tomatoes at 43F; biscuit gravy at 37F.High temperature dishwasher checked at >180F on final rinse sanitization.Facility also has three-compartment sink; quatinary ammonia dispensing at >200ppm.Handsink checked stocked and functional.Freezer checked at -10F; reach-in refrigeration at approximately 36F ambient temperature.All food products are pre-cooked and thermalized at each meal***
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7/18/2013 | Routine Inspection 1st | 97 |
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
Floor sink under ice bin had large amount of mold build up. Clean thoroughly to maintain clean and sanitary conditions.
- General Comments that relate to this Inspection
Hand sink stockedDishwasher machine @ 180F+ final rinse3 comp sink sanitizer @ 200ppm quatRefrigerator unit @ 38F*Discussed how operator would handle it if unit had a problem. Food would be moved to back up refrigerators and unit would be serviced. Food that had been out of temp for more than 4 hours would be discarded.Product that is prepared is not cooled; but discarded at end of service; with exception of gravy-cooled gravy @ 38FAll product stored off floorFacility clean*Ice machine was mostly clean; but discussed a few areas that might have been missed during cleaning by maintenanceFreezer ok
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7/6/2012 | Routine Inspection 1st | 99 |
- General Comments that relate to this Inspection
**No violations observed during the inspectionHand sink stockedDishwasher @ 185 final rinseQuat @ 200ppm Refrigeration @ 40F or belowFacility cleanGloves worn by food handlers**Ice machine is ready for cleaning. In general; ice is used only for storage of pans of product. However; on occasion; a guest will ask for ice as a food product. Ice machine should be regularly cleaned because of this.
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11/28/2011 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
No violations observed at the time of inspection:Facility has commercially pre-packaged food products; all products are rethermalized in convection ovens. No food preparation occurs here. No hot-holding or heating observed at the time of inspection.Quatinary ammonia dispensing at ~200-300ppm.High temperature dishwasher checked at 186 degrees on final rinse sanitization.Reach-in refrigeration checked at 33 degrees; freezer checked at 9 degrees.Food storage checked good.Please leave handsink area completely clear; (area must be clear for handwashing)
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3/22/2010 | Routine Inspection 1st | 100 |
- [1] In-use food; ice dispensing utensils properly stored
Facility shall store all ice despensing utensils in a clean designated location to avoid possible cross-contamination. (corrected on-site)
- General Comments that relate to this Inspection
The following was observed at the time of inspection:Facility serves breakfast; dinners; and snacks.Observed chicken wings with a final cook temperature of 168 degrees; no other hot-holding or cooking observed. (limited menu and food operations)Reach-in refrigeration checked at 37 degrees; all food products date marked and properly labeled.High temperature dishwasher observed with a final rinse of 184 degrees.Quatinary ammonia used on all table tops and food contact surfaces; dispensing at proper concentrations.Restrooms stocked with sanitary towels and soap.
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11/23/2009 | Routine Inspection 1st | 99 |
- SECTION XVI: GENERAL COMMENTS
Okay to issue permit
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10/6/2008 | Opening Inspection | 100 |
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