- [2] Toilet rooms: self closing doors; fixtures maintained; clean; hand soap/drying devices provided; proper waste receptacle
No paper towels at handsink. Ensure handsinks are properly stocked at all times. Corrected.
- General Comments that relate to this Inspection
No violations noted.Notes:Restrooms properly stocked/very cleanWalk-in cooler at 35 fObserved good food storageFacility very clean and well kept
- General Comments that relate to this Inspection
Notes:Restroom properly stocked.Discussed importance of handwashing.Discussed employee health. Ensure employees ill w/ gastrointestinal symptoms (vomiting and/or diarrhea) and/or sore throat w/ fever are excluded for at least 48 hours after symtpoms stopHot holding good-hot dogs 155 f-taquitos 152 fFood logged/pulled every 4 hours.Reviewed 3 step dishwasher procedures - good. Facility using quat san. Test strips available.
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2/1/2016 | Routine Inspection 1st | 98 |
- General Comments that relate to this Inspection
No violations observed at the time of inspection:All date marking/rotation/storage procedures on food products checked good. Walk-in refrigeration holding at <40F; dairy dates good.Ice bags commercially prepackaged.Restroom checked with sanitary towels and soap.
- General Comments that relate to this Inspection
No violations observed at the time of inspection:Commercially pre-packaged hamburgers holding at 146F in hot-holding case. Hot-dogs holding at 152F. All products are high volume and rotate within 2-4 hours. All products discarded after four hours if not sold****Handsink located in back store area; observed properly stocked. No bare hand contact allowed with food products. Gloves and tongs provided near hot foods.Refrigeration checked at <40F; date codes ok.Very little food preparation; only heating/hot-holding of commercially pre-packaged/processed foods.
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2/11/2015 | Routine Inspection 1st | 100 |
- [2] Toilet rooms: self closing doors; fixtures maintained; clean; hand soap/drying devices provided; proper waste receptacle
Observed back handsink without sanitary towels; facility must keep this handsink stocked and clear. This is the assigned handsink for the snackbar.
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
Facility shall clean floors under racks in walk-in refrigeration unit; observed debris. (clean and maintain clean)
- General Comments that relate to this Inspection
The following was observed at the time of inspection:Ice-bags commercially pre-packaged.Date marking codes on potentially hazardous foods checked good.Walk-in refrigeration unit checked at approximately 35F; food storage checked good.Restroom stocked with sanitary towels and soap.(Recommend new freezer for potentially hazardous foods); facility is currently using a very dated ice freezer chest. Recommend (NSF) commercial freezer for all potentially hazardous foods.)
- General Comments that relate to this Inspection
The following was observed at the time of inspection:Hot-holding checked good; chicken sandwich at 162F; hot-dogs at 155F.Cold-holding checked good; commercially pre-packaged hamburgers and chicken sandwich well below 40F.*****please label all chemical spray bottles with actual chemical; this is very important*****Snackbar assigned refrigeration checked at <40F.
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2/12/2014 | Routine Inspection 1st | 97 |
- [3] CFPM or person in charge present; certificates posted as required
Facility must have at least one Certified Food Protection Manager registered with Washoe County Health District within (60) days. List of approved instructors provided to staff. (Remember to register with Washoe County Health District after ServSafe Certificate arrives)
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
Facility shall re-seal shelf above three-compartment sink; all surfaces around warewashing/food preparation shall be smooth and easily cleanable.
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
Facility shall clean floors under racks in walk-in refrigeration unit; observed build-up of debris. (maintain clean)
- General Comments that relate to this Inspection
The following was observed at the time of inspection:Walk-in refrigeration checked at approximately 35F ambient temperature; freezer with pre-packaged frozen meals checked at -10F.Ice bags commercially pre-packaged.Date marking codes on dairy and pre-packaged food items ok.Restrooms stocked with sanitary towels and soap.
- General Comments that relate to this Inspection
The following was observed at the time of inspection:Hot-holding checked good; hot dogs checked at 152F; pork sausage at 154F; "tornados" at 157F.Handsink in back room stocked with sanitary towels and soap; reviewed handwashing.Recommend sanitizing snackbar counter on a frequent basis; in addition; wash; rinse; and sanitize tongs every 2-3 hours.
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2/13/2013 | Routine Inspection 1st | 95 |
- [3] CFPM or person in charge present; certificates posted as required
Facility does not have a Washoe County Certified Food Manager on staff. Obtain a minimum of one full time Washoe County Certified Food Manager and post certificate. *30 days to obtain; list of instructors provided.*
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
Condenser drain line in freezer where frozen foods are kept (bagels; dogs; etc) is leaking a bit. Repair to prevent potential contamination of food product from leak. *Discussed issue with operator and suggested setting up catch bucket until problem is repaired and discarding food that is contacted by water*
- General Comments that relate to this Inspection
**No violations observed during the inspectionRestrooms stockedDairy reefer @ 39FIce from GlacierProduct stored correctlyChemicals stored away from food itemsFacility very clean
- General Comments that relate to this Inspection
Hand sink stockedHot holding good - 150F*System is in place for monitoring and record keeping. All products are held at appropriate temperatures and discarded after 4 hours.All refrigeration @ 40F or below3 comp sink @ 200ppm quatTongs washed; rinsed and sanitized every 4 hoursFacility very cleanGloves worn for food handling**Discussed importance of hand washing after specific activities such as garbage duty; mopping; dishwashing etc; with manager and employees.
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3/9/2012 | Routine Inspection 1st | 96 |
- General Comments that relate to this Inspection
**Ok to operate; ok to issue permitAll refrigeration okStorage areas okRestrooms ok*Facility is a risk category 1. No Certified Food Manager required.
- General Comments that relate to this Inspection
**Ok to operate; ok to issuehand sink okIce machine cleanhot holding okFacility in great shapeDrains ok*Facility is a risk category 2. A minimum of one full time Washoe County Certified Food Manager is required. List of instructors provided. 60 days to obtain.
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12/2/2011 | Opening Inspection | 100 |
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