- General Comments that relate to this Inspection
NOTES:NO VIOLATIONS NOTED AT TIME OF INSEPCTION;HANDSINKS AVAILABLE AND PROPERLY STOCKED WITH SOAP; PAPER TOWELS AND HANDWASHING SIGNAGE.OBSVERVED GOOD NO BARE HAND CONTACT WHILE ON SITE.ALL FOOD PROPERLY STORED.GOOD HOT AND COLD HOLDING TEMPS - ALL WITHIN REGULATION.DISHWASHER GOOD AT 100PPM CHLORINE.NO PEST CONTROL ISSUES.NO EMPLOYEE HEALTH ISSUES.FACILITY IS VERY CLEAN AND ORGANIZED - MUCH IMPROVEMENT FROM 2014 ROUTINE INSPECTION.DISCUSSED NEW FOOD REGULATIONS. FOR A COMPLETE REVIEW OF FOOD REGULATIONS GO TO www.washoecounty.us/healthNO ADDITIONAL CERTIFIED FOOD PROTECTION MANAGER AT THIS TIME. PREVIOUS CFPM CARD EXPIRED. INFORMATION ON HOW TO OBTAIN CFPM LEFT WHILE ON SITE.FACILITY HAS NOT HAD ANYONE FAIL CFPM TEST IN THE LAST YEAR.
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11/19/2015 | Routine Inspection 1st | 100 |
- [2] Food protected during storage; preparation; display; service; transportation
FOUND CONTAINERS OF RAW EGGS STORED ABOVE READY TO EAT FOODS. MUST STORE RAW EGGS ON BOTTOM SHELF OR BELOW ANY READY TO EAT FOODS AND OTHER RAW MEATS THAT HAVE A LOWER FINAL COOKING TEMPERATURE TO AVOID ANY CROSS CONTAMINATION ISSUES. CORRECTED ON SITE.
- [1] Thermometers provided and conspicuous
NO HANGING THERMOMETERS IN REACH-IN UNITS. MUST PROVIDE THERMOMETERS INSIDE REACHIN UNITS TO MONITOR UNIT TEMPS. CORRECTED ON SITE.
- [5] Hands washed and cleaned; good hygienic practices
OBSERVED COOK WEARING GLOVES AND CRACKING RAW EGGS AND THEN HANDLING CUSTOMER PLATES. STAFF MUST WASH HANDS AFTER HANDLING ANY RAW FOODS PRIOR TO HANDLING READY TO EAT FOODS OR CUSTOMER PLATES. CORRECTED ON SITE.
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
DUCT TAPE ON HANDLE OF FREEZER DOOR BY COOK LINE. DUCT TAPE IS NOT A CLEANABLE SURFACE. THIS IS A REPEAT VIOLATION FROM LAST YEAR. CORRECTED ON SITE.
- General Comments that relate to this Inspection
NOTES:HANDSINKS AVAILABLE AND PROPERLY STOCKED.OBSERVED GOOD EMPLOYEE HANDWASHING WHILE ON SITE; EXCEPT NOTED ABOVE.GOOD HOT AND COLD HOLDING TEMPS - HAM 41F; CHICKEN 37F; TOMATOES 40F; MASHED POTATOES 172F; CHILI 177F.FINAL COOK TEMPS GOOD - EGGS 167F; SMOKED SAUSAGE 160F.DISHWASHER GOOD AT 50PPM CHLORINE.FOOD PROPERLY STORED EXCEPT NOTED ABOVE.NO PEST CONTROL ISSUES.DISCUSSED HEALTH POLICY - NO ISSUES.SANITIZER BUCKETS GOOD.DISCUSSED COOLING PROCEDURES FOR TURKEY GRAVY. MUST ENSURE THAT GRAVY IS COOLED FROM 140F TO 70F WITHIN 2 HOURS AND THEN 70F TO 40F WITHIN AN ADDITIONAL 4 HOURS; OR FROM 140F TO 40F WITHIN 4 HOURS. PLACE PAN OF GRAVY IN ICE WATER BATH AND STIR PRODUCT TO HELP COOL PRODUCT DOWN. MUST TAKE TEMPERATURES OF PRODUCT TO ENSURE IT IS REACHING THE PROPER TEMPERATURE IN THE CORRECT TIME FRAME.
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8/15/2014 | Routine Inspection 1st | 91 |
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
DUCT TAPE ON HANDLE OF FREEZER AT COOK LINE. DUCT TAPE IS NOT A CLEANABLE SURFACE. REMOVE AND REPAIR HANDLE.
- [1] Installed; maintained
LEAK AT HOT WATER HANDLE AT 3-COMP SINK IN DISH ROOM AND AT HANDSINK AT COOK LINE. REPAIR TO ELIMINATE LEAK.
- General Comments that relate to this Inspection
NOTES:HANDSINKS AVAILABLE AND STOCKED.OBSERVED GOOD HANDWASHING ON SITE.DISCUSSED HANDWASHING POLICY - GOOD.ALL FOOD PROPERLY STORED; DATED; LABELLED AND COVERED.GOOD HOT HOLDING TEMPS - 145F-175FGOOD COLD HOLDING TEMPS ALL WITHIN IN REGULATION.DISHWASHER GOOD AT 100PPM CHLORINE.FACILITY CLEAN AND ORGANIZED.KEEP AN EYE ON TEMPS FOR COOKLINE REACH-IN BY FREEZER TO ENSURE IT IS MAINTAINING TEMP AT 40F OR BELOW.
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10/23/2013 | Routine Inspection 1st | 98 |
- [4] Sanitization rinse; clean; temperature concentration; exposure time; equipment; utensils sanitized
140) Dishwasher not dispensing proper levels of sanitizer; there was no sanitizer dispensing from the unit. Repair unit to dispense adequate amounts of sanitizer to ensure proper sanitization. Need to check sanitizer levels in dishwasher at least once a day - Operator called maintenance during inspection to have unit repaired. Facility will need to use 3 compartment sink until is repaired.
- [2] Food (ice) contact surfaces: designed; constructed; maintained; installed; located
Observed mold growth in the ice machine. Need to clean and clean on a routine schedule to prevent cross contamination
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
Observed ice forming on the pipes to the condenser in the walk-in freezer. There is also ice forming on the threshold to the door; on the ceiling near the fan and on the back wall. Gasket to the door is in good condition. Need to have ice removed and have unit fixed or pipes rewrapped to prevent the accumulation of ice. Food cannot be stored under the pipes or where ice is forming until repaired to prevent cross contamination.
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
Obseved some dispaced tiles under the dishwasher and observed water damage. Need to replace tiles. I did not observe any leaking pipes and operator said stagnant water under dishwasher area is from nightly cleaning. Observed some mold growth in stagnant water under dishwasher. After nightly cleaning; ensure water is not pooling. Corrected on site.
- General Comments that relate to this Inspection
All handwashes clean and stocked All fridges <=41FSliced ham 40FAll freezers <=0FAll raw eggs used for omelets on iceAll dipper wells running with clean waterAll food storage goodAll food expiration dates current
- General Comments that relate to this Inspection
All violations from the last inspection have been corrected. Need to remind all employees that handwash sinks are only for handwashing. Need to post signs if needed. Dishwasher 50 ppm ClIce has been removed in freezer and the defrost cycle has been adjusted Ice machine has been cleanedNeed to check Cl levels in the dishwasher daily
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7/30/2012 | Routine Inspection 1st | 92 |
- General Comments that relate to this Inspection
Handsinks all clean and fully stockedAll Reach-in Refrig. were <40FReach-in prep table @37FWalk-in Refrig @34FWalk-in Frzr @1FTemps noted: Chicken noodle soup @157F; Clam Chowder 154F; scrambled egg mix @35F; Turkey slices @38F; Roast beef slices @36F; raw hamburger patty @34F; Hollandaise sauce @162FSanitizer buckets used for surface wiping - tested - 100 ppm ClSanitizer Dishwasher used for dishware - tested - 100 ppm ClCustomer restrooms clean and stocked
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7/29/2011 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
No violations noted at time of inspectionNotes:-hand sinks properly stocked-hot holding: -soup 158F -gravy 135F-140F -hollandaise sauce 155F -mashed potatoes 159F-salad make-up unit at 38F-ice machine clean; scoop properly stored-freezers all less than 0F-reach-ins 36F-40F -ham 37F -raw chicken 39F-walk-in at 40F -deli meats at 39F -raw chicken 38F -raw beef 39-walk-in freezer at 0F-raw product stored properly - no cross-contamination-food stored 6" above ground-wiping cloth sanitizer buckets at 100 ppm chlorine-chemical test kits available-dishwasher sanitizer checked at 50 ppm chlorine-chemicals labeled and properly stored -restrooms 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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6/28/2010 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
No violations noted at time of inspection.Facility has additional CFPM: Aspi R. Warden; M070537; exp: 1/23/2012Notes:-hand sinks properly stocked-walk-in at 36F -sliced ham 39F -raw beef 38F -raw chicken 40F-raw product stored on bottom shelf - no cross-contamination issues noted-freezer at 5F. Ensure freezer maintains a temperature of 0F or less-reach-in at 38F; sausage checked at 39F-cook-line make-up unit at 35F; raw beef at 36F; sliced turkey at 37F-dishwasher sanitizer concentration checked at 50 ppm chlorine-all food in dry storage area stored 6" off the ground-wiping cloth sanitizer bucket checked at 50 ppm chlorine-hot holding: gravy at 164F-chemicals labeled and stored properly-ice machine clean; scoops stored properly-ice scoops in wait stations stored properly-salad make-up unit at 38F-restrooms properly stocked and clean-discussed employee health policies. Ensure ill employees exhibiting high risk symptoms (diarrhea; vomiting; jaundice) are excluded from work for at least 48 hours after their last bout of illness.
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5/28/2009 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
Notes:-4 CFPM's on staff.-Hand sinks properly stocked and used.-Diper wells being properly used.-Hot holding -Chicken soup 154F. -Gravy 150F.-Test stripes on hand.-Dish washer sanitizer at 100 ppm chlorine.-Wiping cloth sanitizer at 100 ppm chlorine.-Both bathrooms properly stocked.-Ice machine clean.-Ice scoop properly stored.-All chemicals properly labeled and stored.-All items stored at least 6" off the ground.-All lights properly shielded.-Freezer 7F.-Walk-In 37F.-Freezer -10F.-Reach-In 39F.-Reach-In 38F.-Cold holding -Eggs 40F.-Garbage area clean.
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5/5/2008 | Routine Inspection 1st | 100 |
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