- General Comments that relate to this Inspection
No violations noted @ time of inspectionHandsink was clean and stockedAll Reach-in Refrig. were <40 FReach-in ice cream frzr @0FHot Dog steamer dogs found @147FCondiments neatly organized and cleanCounter areas cleanTongs and scoops stored correctly3-comp sink used to clean serving utensils; test strips on hand
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5/27/2015 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
All food items had current datingReach-in Frzr <0FReach-in Refrig was <40FHot Dog machine was not in use @time of inspection; CFPM Jillis aware of 140F min holding temp.Microwave and condiments areafound cleanHandsink was fully stockedRestrooms were clean and stocked
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5/6/2014 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
NOTES:NO VIOLATIONS NOTED AT TIME OF INSPECTION.HANDSINK AVAILABLE AND PROPERLY STOCKED.FOOD PROPERLY STORED;USE BY DATES CURRENT.SCOOPS/TONGS PROPERLY STORED.HOT DOGS PLACED ON ROLLERS ABOUT 20 MIN PRIOR TO INSPECTION AT 120F. MAKE SURE HOT DOGS REACH 140F FOR HOT HOLDING.MICROWAVE CLEAN.
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5/20/2013 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
All violations corrected at time or re-inspection. Thank you.3 compartment sink is properly set up for wash; rinse; and sanitize steps.Chlorine test strips on site and 3 step process posted above 3 compartment sink.Operator has ordered condiment container that will cold hold condiments such as diced onion (cold holding on ice). Remember to keep hot foods hot such as hot dogs at 140 F or higher and cold foods cold holding at 40 F or lower.
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5/14/2012 | Routine Reinspection 1st | 100 |
- [4] Sanitization rinse; clean; temperature concentration; exposure time; equipment; utensils sanitized
140) Sanitizer level in 3 compartment sink not adequate. Maintain adequate amounts of sanitizer to ensure proper sanitization.Facility has a 3 compartment sink with a scullying tube but no faucet. Reviewed with operator to make sure all food service equipment goes through a wash; rinse and sanitizer step. Chlorine sanitizer must be monitored to ne at levels between 50-100 ppm. Use chlorine test strips to check for proper chlorine makeup. Gave person in charge 3 step cleaning sign to post.
- [5] Necessary toxic items properly stored; labeled; used
400) Label all containers of toxic chemicals with name of contents.Observed 4 spray bottles of unknown chemicals with no labels.* Corrected on site.Discussed with operator to label all chemicals to its contents to prevent misuse.
- General Comments that relate to this Inspection
All cold holding checked OK and recorded below 40 F.All dairy dates current.Handsinks properly stocked with liquid soap and sanitary disposable towels. Reviewed first in first out method of rotation for all food and discussed hot holding of hotdogs. All hot foods must be hot held at 140 F or higher.
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3/20/2012 | Routine Inspection 1st | 91 |
- General Comments that relate to this Inspection
No violations noted.Notes:Restrooms and handsinks properly stocked. Discussed importance of handwashing.Hot dogs at 137 f.Ensure tongs are changed out multiple times throughout the day to prevent contamination. Also ensure that employees pre-wrap hot dog buns to prevent the public from contaminating other buns.Facility clean and well kept Coolers at 40 f or belowFreezer at 5 f
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2/23/2011 | Routine Inspection 1st | 100 |
- [2] Food protected during storage; preparation; display; service; transportation
Observed hot-dogs holding at approximately 110 degrees. Hot-dogs must hold at 140 degrees and above to minimize the growth of pathogens. Jill Turner adjusted hot-holding unit.
- General Comments that relate to this Inspection
The following was observed at the time of inspection:Walk-in refrigeration checked at approximately 36 degrees ambient temperature.Freezer unit checked at 5 degrees.Facility has very limited food preparation and food storage. Hot-holding items are limited to hot-dogs and pop-corn. Handsink stocked with sanitary towels and soap; restrooms stocked.Facility observed very clean.
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4/26/2010 | Routine Inspection 1st | 98 |
- General Comments that relate to this Inspection
Certified Food Protection Manager update:Jill L. Season-TurnerM09055407/27/2014
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9/9/2009 | Routine Reinspection 1st | 100 |
- [3] CFPM or person in charge present; certificates posted as required
Facility must have a Certified Food Protection Manager registered with Washoe County Health District within 30 days.
- General Comments that relate to this Inspection
The following was observed at the time of inspection:All reach-in refrigeration systems checked below 40 degrees; freezer display case checked at -10 degrees.All handsinks stocked with sanitary towels and soap.Hot-dogs hot-hold at >140 degrees; very high volume (maximum hold time never more then 2 hours.Walk-in refrigeration checked at 36 degrees; all date marking codes checked good.Reminder: Certified Food Protection Manager must be in place within 30 days. ( by 7/23/2009)
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6/23/2009 | Routine Inspection 1st | 97 |
- General Comments that relate to this Inspection
No violations noted.Notes:Restrooms and handsinks properly stockedWalk-in cooler at 38 degrees FHot dogs holding at 146 degrees FFood storage goodFacility clean and well-kept
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10/7/2008 | Routine Inspection 1st | 100 |
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