- [1] Thermometers provided and conspicuous
PROVIDE HANGING THERMOMETERS IN STAND UP REFRIGERATION UNITS. MUST HAVE THERMOMETERS INSIDE REFRIGERATION UNITS TO EASILY MONITOR UNIT TEMPERATURE.
- General Comments that relate to this Inspection
NOTES:HANDSINKS AVAILABLE AND PROPERLY STOCKED.OBSERVED GOOD EMPLOYEE HANDWASHING WHILE ON SITE.HANDSINKS HAVE PROPER SIGNAGE - LEFT NEW SIGNAGE WITH FACILITY.3FACILITY ALREADY HAS A NO BARE HAND CONTACT POLICY IN PLACE.OBSERVED GOOD NO BARE HAND CONTACT WITH READY TO EAT FOODS - STAFF PROPERLY WEARING GLOVES.ALL FOOD PROPERLY STORED.ALL COLD HOLDING TEMPS GOOD - BETWEEN 36F-41F.GOOD HOT HOLDING - PULLED PORK AT 175F.SANITIZER BUCKET GOOD AT 200PPM CHLORINE.3-COMP SINK GOOD - USING BLEACH AS SANITIZER. TEST STRIPS AVAILABLE.ALL SCOOPS PROPERLY STORED IN BULK STORAGE BINS.NO PEST CONTROL ISSUES.NO EMPLOYEE HEALTH ISSUES.ENSURE THAT STAFF IS PROPERLY LABELING SPRAY BOTTLE OF WATER.DISCUSSED NEW FOOD REGULATIONS. FOR A COMPLETE REVIEW OF NEW FOOD REGULATIONS GO TO www.washoecounty.us/healthNO BARE HAND CONTACT WITH READY TO EAT FOODS.NEW TEMPERATURE ZONE IS 41F-135F.DATE PRODUCT AND ENSURE NOT USING LONGER THAN 7 DAYS.ADDITIONAL CFPM IS SABRINA SILVA SERVSAFE #10221102 7/26/18FACILITY HAS NOT HAD ANYONE FAIL CFPM TEST WITHIN THE LAST YEAR.
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10/28/2015 | Routine Inspection 1st | 99 |
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
REPLACE TORN DOOR GASKETS ON BOTH DOORS OF 2 DOOR REACHIN UNIT CLOSEST TO FRONT COUNTER.
- General Comments that relate to this Inspection
NOTES:HANDSINKS AVAILABLE AND PROPERLY STOCKED.OBSERVED GOOD EMPLOYEE HANDWASHING WHILE ON SITE.ALL FOOD PROPERLY STORED.GOOD HOT HOLDING - GRAVY AT 175F.GOOD COLD HOLDING TEMPS - BETWEEN 35F-40F.ALL SCOOPS PROPERLY STORED.NO PEST CONTROL ISSUES.NO EMPLOYEE HEALTH ISSUES.SANITIZER BUCKETS GOOD.3-COMP SINK GOOD.
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10/8/2014 | Routine Inspection 1st | 99 |
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
REPLACE TORN DOOR GASKETS ON STAND UP 2 DOOR REACH-IN BY MIXER TO HELP MAINTAIN UNIT TEMPERATURE.
- General Comments that relate to this Inspection
NOTES:HANDSINKS AVAILABLE AND PROPERLY STOCKED.OBSERVED GOOD EMPLOYEE HANDWASHING WHILE ON SITE.EMPLOYEES WEAR GLOVES WHEN HANDLING READY TO EAT FOODS.GOOD COLD HOLDING TEMPS - TURKEY 40F; CHEESE 41F.PROPER FOOD STORAGE.SANITIZER BUCKET GOOD AT 100PPM CHLORINE.NO PEST CONTROL ISSUES.NO EMPLOYEE HEALTH ISSUES.REMIND STAFF TO LABEL ALL SPRAY BOTTLES EVEN IF JUST WATER IF NOT IN ORIGINAL CONTAINERS.REMOVE CLOTH COVER TO CART THAT SLICER IS ON WHEN SLICING PRODUCT OR PLACE SLICER ON A CLEANABLE SURFACE THAT CAN BE SANITIZED. IF USING A COVER TO CART IT MUST BE SMOOTH AND EASILY CLEANABLE.
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7/19/2013 | Routine Inspection 1st | 99 |
- General Comments that relate to this Inspection
No violations noted.Notes:Restrooms and handsinks properly stocked. Discussed importance of handwashing.Discussed employee health. Ensure employees ill with gastrointestinal symptoms (vomiting and/or diarrhea) are excluded for at least 48 hours after symptoms stop.Front make-up unit holding product at 45 f - 46 f after lunch rush. Unit must maintain 40 f or below at all times. Unit adjusted at time of inspection. Discussed taking temp logs. Inspector will e-mail out temp log forms.All other units at 40 f or below-cheese 39 f-ham 38 - 41 fAlso; monitor small homestyle cooler under counter as it is not intended for commercial use. Unit holding food product at 38 f.Freezers at 4 f and -10 fSanitizer bucket at 100 ppm chlorineTest strips on siteFacility very clean and well kept
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10/17/2012 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
No violations noted.Notes:Restrooms and handsinks properly stocked. Discussed importance of handwashing.Discussed employee health. Ensure employees ill with gastrointestinal symptoms (vomiting and/or diarrhea) are excluded for at least 48 hours after symptoms stop.Reach in cooler at 37 f; 35 f-cheese 41 fMake-up unit at 44 f. Product temped 44 -45 f. Per operator; employees were in and out of unit throughout the morning. Monitor unit to ensure product maintains 40 f or below. Adjust cooler down if needed.Observed good food storageSanitizer bucket at 50 ppm chlorine. Change buckets every two hours or as needed.Facility very clean and well kept.
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10/27/2011 | Routine Inspection 1st | 100 |
- [1] Non-food contact surfaces of equipment and utensils clean
220) Non food contact surfaces of equipment dirty (containers in 2-door reach-in). All non food contact surfaces of equipment must be clean.
- [1] Wiping clothes: clean; use restricted
250) Moist wiping cloths must be kept in sanitizing solution between uses to prevent bacteria growth. Corrected on-site.
- General Comments that relate to this Inspection
Notes:-hand sinks properly stocked-food-grade gloves in use-front reach-in at 40F -turkey 40F -sausage 40F-make-up unit at 38F -turkey 39F -deli cheeses 40F-2-door reach-in at 39F -cheese 40F-containers labeled-scoops properly stored-three comp. sink used for wash; rinse sanitize-food and single service items stored 6" off the ground-chemicals labeled and properly stored-restroom stocked and clean-discussed employee health policies. Ensure ill employees exhibiting gastrointestinal symptoms (diarrhea; vomiting; fever; jaundice) are excluded from work for at least 48 hours after symptoms stop.
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6/7/2010 | Routine Inspection 1st | 98 |
- General Comments that relate to this Inspection
No violations noted at time of inspection.Notes:-hand sinks properly stocked-make-up unit at 38F; turkey checked at 39F-42F. -dairy reach-in at 40F; product dates current-back reach-in at 36F-freezers at -6F and 0F-wiping cloth sanitizer bucket checked at 100 ppm chlorine-sanitizer test strips available-three-compartment sink used for wash; rinse and sanitize-chemicals labeled and properly stored-scoops all stored properly-food and single service items all stored 6" off the ground-restrooms properly stocked and clean-discussed recall on Union International spices. Per operator; not Union International spices used in facility. No recalled spices observed at time of inspection.-discussed employee health policies. Ensure ill food handlers exhibiting high risk symptoms (diarrhea; vomiting; and jaundice) are excluded from work for at least 48 hrs after their last bout of illness.
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5/8/2009 | Routine Inspection 1st | 100 |
- [1] Wiping clothes: clean; use restricted
250) Moist wiping cloths must be kept in sanitizing solution between uses to prevent bacteria growth.
- General Comments that relate to this Inspection
Recommend checking chlorine sanitizer in bucket to find outbhow often fresh sanitizer must be made. Start at 200 ppm using test strips so that bleach doesn't go below 50 ppm during busy hours.Temps on all refrigeration units @ 40 F. or below. Temps on all freezers below 0 F.
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3/20/2008 | Routine Inspection 1st | 99 |
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