- General Comments that relate to this Inspection
All violations from previous inspection have been corrected: - Food in dry storage is all stored properly. - Facility has begun labeling items when opened/prepared. Continue labeling all potentially hazardous food items once opened/prepared/defrosted to ensure they are being properly rotated. - Kitchen countertops; cabinet doors; shelves; doors to equipment; etc have all been deep cleaned. Ensure all non food contact areas continue to be cleaned on a routine basis.
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3/3/2015 | Routine Reinspection 1st | 100 |
- [2] Food protected during storage; preparation; display; service; transportation
Observed boxes of food and single use items being stored on floor in dry storage. Also observed packages of napkins being stored on floor below customer self service counter. Ensure all food and single use items are stored 6" off floor at all times. Corrected on site. Facility currently not tracking when bulk containers of dressing; etc are opened and placed in reach in fridge. Facility needs to develop a system for ensuring product is rotated properly.
- [3] CFPM or person in charge present; certificates posted as required
- [1] Non-food contact surfaces of equipment and utensils clean
Observed various areas of non food contact surfaces in need of a deep cleaning in order to prevent cross contamination. This includes shelves below equipment; doors to equipment and cabinets; shelves inside cabinets; etc. Recommend facility develop a cleaning schedule for all areas of kitchen.
- General Comments that relate to this Inspection
Hand sinks clean and stocked.Restrooms clean and stocked. Ice machine clean and good scoop storage. Reach in Freezer @ -30F. Reach in fridge @ 41F. Mushrooms @ 41F. High temp dishwasher @ 185F during final rinse. *Ensure staff monitors this temp when unit is first used as unit had been idle for 30+ minutes prior to inspection and had to run twice to reach proper temps. Single reach in unit @ 39F. Salsa @ 42F. Make up prep unit @ 40F. French toast @ 40F. Marinara sauce @ 36F. Cheese @ 41F. Hot holding good. Egg sandwiches @ 139F; omellets @ 155F. Fridge below grill @ 28F; Cheese @ 41F. Reach in under guest serving area @ 30F. Fruit @ 41F. Oatmeal hot holding @ 167F.The CFPM for this facility is no longer employed here. Facility needs to have a full time staff member obtain their Certified Food Protection Manager certification from a Washoe County approved instructor within 60 days. A list of instructors left with operator. This item not marked as a violation becauce kitchen staff members have good knowledge of basic food safety and have taken steps to improve many items since last inspection. Thank you for your efforts in these areas.
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2/23/2015 | Routine Inspection 1st | 97 |
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
- Operator has two of the racks in the large 1-door refrigerator covered with cardboard. Cardboard may be used if kept clean however the cardboard was not clean and even if kept clean; it may not be used within a refrigerator as it blocks adequate air flow and may hamper proper temperature holding. Remove. Corrected-on site.- Operator is using a piece of raw wood to help support the cracked service hot table. Raw wood may not be used as it absorbant and not easily cleanable. Paint or seal the wood so that it is cleanable or replace with a smooth non-absorbant cleanable surface.
- [1] Non-food contact surfaces of equipment and utensils clean
General cleaning needed throughout the kitchen (e.g. clean outside of coolers; clean inside of coolers where there is food accumulated - cheese in make table cooler; etc.).
- [4] Number; convenient; accessible; designed; installed
The dish room hand washing sink was not accessible at the time of inspection (dirty glasses in the sink and sink blocked by two garbage cans and a bussing tray). All hand washing sinks must remain accessible at all times during operation. Do not store anything in the sinks and do not block access to the sinks. Corrected on-site.
- General Comments that relate to this Inspection
OBSERVATIONS; REQUIREMENTS AND RECOMMENDATIONS:- No Certified Food Protection Manager on-site at the time of inspection. Manager advised that Mr. Greg Stephenson has taken the course on-line and needs to get the test proctored. Will notify upon completion. Must be done by 11-29-14.- Some of the hot held product was not holding proper temperature (Eggs; tomato; cheese; 1/2 bagel at 82F. Cheese; mushroom; turkey 1/2 bagel at 120F.) Be advised that product must be hot held at 140F or hotter. This was not marked as a violation as the product should never be out longer than 4-hours. All product is discarded at 0930 when the facility closes.- All product and refrigeration temperatures were at or near that required by regulation (2-door reach-in under hot service table = 32F; large 1-door reach-in 28F; 2-door pastry and cheese reach-in 30F; make table 2-door refrigerator = 42F; sliced deli turkey within this unit = 38F; pre-cooked chicken 41F; large 1-door reach-in 34F; large 2-door reach-ins 26F and -8F; display case 42F; dairy case 40F).- All other hot held products were at or near proper temperature (oatmeal 147F; hot held backup cheese mushroom bagel 131-134F).- High temp dish machine tested 181F at the jacket. Must be 180F or higher on the rinse cycle.- Quat ammonia sanitizer is being utilized in the wipe down buckets. Tested initially at 150-200ppm. Test strips were available. Re-made the water and tested 400ppm from the dispenser at the sink. Maintain sanitizer between 200-400ppm or per manufacturer's label instructions.- Observed operators using gloves. Ensure that gloves are changed out when there is a break or change in duty or between handling raw and ready to eat foods. Hands must be washed whenever gloves are used or changed.
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9/29/2014 | Routine Inspection 1st | 94 |
- [1] In-use food; ice dispensing utensils properly stored
090) Ice bin scoop and ice machine scoop found with handle stored in ice. Store ice/food scoops within separate clean container or in product with handle up to minimize hand contact with product. Corrected on-site.
- General Comments that relate to this Inspection
General Notes:-hand sinks all stocked-gloves in use for all ready-to-eat food preparation/service-reach-ins less than 40F -precooked chicken; deli meats; cheeses; salami all 37F-40F-all meats and eggs received precooked - no raw meats or eggs in facility-per operator; no cooking and cooling of soups etc. All discarded at the end of the day-product dates current; FIFO policies in place-freezer less than 0F-food and single service items stored 6" above ground-ice machine clean-dishwasher checked at 180F for the rinse cycle-front dairy reach-in at 38F-front display reach-in at 40F-wiping cloth sanitizer bucket at 200 ppm quat-chemicals labeled and stored properly -restrooms stocked and clean-ensure employees ill with gastrointestinal symptoms (vomiting; diarrhea; jaundice; fever) are excluded for the duration of symptoms and 48 hours after symptoms stop.
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5/6/2013 | Routine Inspection 1st | 99 |
- [3] CFPM or person in charge present; certificates posted as required
The Certified Food Protection Manager is no longer here at this facility. This facility must have a Certified Food Protection Manager w/in 60 days of todays date (6/27/12) to prevent further enforcement actions (Health Permit Suspension). A manager or employee must attend a 16 hour serve safe course - once complete must bring serve safe certificate with test score attached with instructor or online course name to apply and receive Washoe County Food Managers card. List of approved instructors given out to Chalmer Dillard. CFPM requirments must be completed by 8/27/12.
- [1] Non-food contact surfaces of equipment and utensils clean
220) Non food contact surfaces of equipment dirty. All non food contact surfaces of equipment must be clean.Observed surfaces on reach in coolers; frp by reach in cooler dirty with food stains. Clean all surfaces by the end of 6/27/12.Observed on the bottom shelf of reach in coolers dirty with food debris and stains. Clean on regular basis to maintain sanitary conditions. Correct by the end of 6/27/12.
- [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 food debris; pens; and stains under equipment. Clean under all equipment on regular basis. Correct by the end of 6/27/12.
- General Comments that relate to this Inspection
Notes:Refrigerators @ 40 f. All food products stored properly. Cheese 38 f; Ham 38 f. Freezers 0 f. All food products frozen. Reach in (Make up area) @ 40 f. Cheese 38 f; Sausage 38 f; Ham 38 f; Turkey 38 f. Reach in cooler buffet area @ 40 f. All dairy products have current dates.Dry storage - All food products stored properly and have current dates.Ice machine clean and scoops stored properly.Hot Holding: Breakfast sandwiches @ 172 f. Dishwasher @ 190 f final rinse. Utensils; cookware; glassware clean and stored properlyHandsink stocked properly and accessible.Prep and 3 compartment sink operational - no leaks in plumbing.
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6/27/2012 | Routine Inspection 1st | 95 |
- General Comments that relate to this Inspection
The following was observed during the inspection:Refrigerator @ 40 f. Cheese 38 f; Lettuce 38 f.Make up unit @ 40 f; Turkey 38 f; Sausage 38 f. All food properly stored. Freezer 0 f; All food products frozen.Counters and floors clean.Ice machine clean and scoop - ok.Dry storage clean. All food stored properly.Utensil and cookware stored properly.Handsink stocked properly with soap and p-towels.Dining area clean and maintained. *Restrooms clean and stocked.
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2/2/2011 | Routine Inspection 1st | 100 |
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No violations.
- General Comments that relate to this Inspection
The following was observed during the inspection:Reach in coolers @ 40 f. All food stored properly.Make up unit @ 40 f. Cheese 39 f; Sausage 39 f. All serving utensils handle up.Freezer 10 f. All food frozen.Display cooler @ 40 f.Handsinks stocked properly w/ soap and p-towels.Dishwasher @ 190 f final rine. Cookware and utensils clean and stored properly.Counters; cabinets; Dry Storage; Floors clean. Buffet area storage clean and all food containers stored properly.All chemicals stored in separate location away from food products.
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6/7/2010 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
Okay to issue permit All items from previous inspections have been corrected(note i was told that leslie Nunuz was certified but as it turns out she was not; i spoke with her 9/30/09 she will call when she take her test. I verbally gave her 60 days.)
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9/30/2009 | Opening Inspection | 100 |
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