- [5] Potentially hazardous food meets temperature requirements during storage; preparation; display; service; transportation
Observed crepes at 54-65F. Per operator these were made at 8am this morning. Crepes have been in the temperature danger zone for more than 4 hours. Voluntarily discarded. Discussed cooling procedures with operator. Provided cooling logs. Ensure food items are cooled from 135F to 70F within 2 hours and from 70 to 41F or below within an additional 4 hours. Corrected on site.
- [2] Food protected during storage; preparation; display; service; transportation
Observed raw eggs stored over deli meat in 2 door reach in on cook line. Store raw eggs on bottom shelf to prevent potential cross contamination.Corrected on site.
- General Comments that relate to this Inspection
No other CFPMs at this facility.No one has taken an initial exam in the last year and failed.**Current CFPM will expire in October of this year. Please renew certification before expiration.***Notes:-hand sinks stocked; observed good employee hand washing and no bare hand contact. Provided handwash signs - do post at hand sinks. -cold holding checked ok - walk in at 38F; lettuce 40F; sausage 41F; reach in on cook line bacon 39F; deli meat 38F; mushrooms 40F; cook line pans tomato 41F; sauce 30F; cook line drawers all under 40F; freezer - all product frozen.-hot holding soup 180F; mashed potatoes at 121F - time is used as a public health control and appropriately documented-final cook temperature beef sandwich 194F-dishwasher measured at 100ppm chlorine; test strips available-food in walk in and dry storage areas properly stored-chemicals labeled and properly stored-ice machine clean; scoop properly stored-in use utensils properly stored-date marking system in place and used throughout-discussed first in; first out procedures with no issues noted-restrooms clean and stocked-regular pest control by Ecolab; no issues noted at time of inspection-dumpster ok-sanitizer buckets at 200ppm quat; test strips available; wiping cloths properly stored-raw advisory in menu-personal items stored ok-discussed employee health - ensure anyone with gastrointestinal symptoms (vomiting / diarrhea) is excluded for 48 hours after symptoms stop.
|
1/27/2016 | Routine Inspection 1st | 93 |
- [2] Food protected during storage; preparation; display; service; transportation
Observed a small number of occassions where a prep line cook should change gloves or wash hands (i.e. after cracking eggs). No direct contamination of ready to eat food was observed. Ensure that gloves are used properly and that contact with raw foods of hands/equipment is avoided with ready to eat contact.
- [1] Premises free of litter; unnecessary articles; equipment/personal articles properly stored; authorized personnel
Multiple cell phones were noted to be stored/used in the kitchen area. These are unnecessary items in the food preparation area. Ensure that all phones are stored/used in the employee break area.
- General Comments that relate to this Inspection
Notes: **Inspection conducted during a very busy service time**Handsinks stocked and available; observed frequent use by employees; restrooms stocked and availableAll equipment and food temps were noted within proper ranges -observed crepes in cooling process in walk-in; temp dropped 10 degrees in 20 minutes -discussed with operator; maintain small batches to ensure proper coolingObserved division of tasks along cook line; one cook handles raw -good practices were generally observed other than minor violation referenced above -ensure that all employees are aware of raw handling and practice good hygenic proceduresDishwasher sanitizing @ 100ppm bleach; multiple sani buckets measured @ 200ppm quat - test strips availableAll food product was properly stored throughout (i.e. off ground; raw on bottom; covered; etc.)Very small walk-in refer/freezer space and many items stored; ensure no condensation build up and continuously monitor proper functionEcolab performs monthly and as-needed pest treatments; invoices reviewed with no recent activityFacility is generaly well maintained and operated during busy period
|
2/27/2015 | Routine Inspection 1st | 97 |
- General Comments that relate to this Inspection
-observations made durin food prep; service; and clean-up--no violations noted--hand sinks stocked with soap/paper towels-observed cook and wait staff washing hands thoroughly at appropriate times like after removing dirty dishes prior to set-up w/ clean ones--all cold temperatures good- walk-in @ 40 F.; shredded beef @ 39 F.; sliced ham @ 39 F.; walk-in freezer--unable to locate thermometer but foods are well-frozen--storage unit on cook line @ 37 F; ham @ 38 F.; raw chicken @ 39 F.cold drawer: butter @ 42 F.--whipped butter in service area on ice @ 44 F.--dish machine chlorine @ 100 ppm on rinse cycle--facility is clean and well-organized--pest control services are contracted on a monthly basis for cockroach control and more often if needed--noted separation of operations so that cook cracking raw shell eggs does not touch any ready-to-eat foods like bread or bacon--this is a good practiceFocus for improvement: 1.) make sure cooks wash hands when changing to a new pair of gloves-failure to do so can be a 5 point violation2.) post Health Dept permit as well as CFPM certificates on a wall visible to the public--failure to do so will result in 3 point deduction on next inspectionNote: observed much overall improvement in food safety practice including cold temperatures and personal hygiene sinc elast routine inspection--good job!
|
5/7/2014 | Routine Inspection 1st | 100 |
- [4] Facilities to maintain product temperature
040) Cold holding unit not maintaining proper temperature. Repair unit to maintain 40 degrees F or below to prevent bacteria growth.Cold drawer: butter @ 52 F.; sliced tomatoes on cook line @ 56 F.Cold storage unit for cook area: raw beef @ 50 F.; raw chicken @ 49 F. on bottom shelf. Unit compressor serviced within past month. If unit is not keeping foods on bottom shelf cold; either store them in a metal container in ice water bath or figure out a labeling system for using time as a control so that any foods above 41 F.. for 4 hrs are discarded. May need to stock cook area from walk-in more often.Corrected immediately with an ice water bath.
- [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.Handles of meat slicer have some grease and dirt buildup in cracks even though the blade and areas that touch meat are clean. Areas touched by hands must be kept equally clean to avoid bacterial contamination.
- [1] Storage; handling of clean equipment / utensils
230) Improper storage of utensils. Store all utensils with handles facing the same direction to avoid cross contamination.Ice scoop stored on top of ice machine. Store iin bucket or holder specifically designed for thsi purpose. Corrected immediately.
- General Comments that relate to this Inspection
-no other violations noted--walk-in @ 40 F.; freezer at -0 F.; storage freezer food is frozen--did not find thermometer-service area is clean-butter iced @ 41 F.; hand sink not available so service staff must walk to kitchen to wash hands--hand sinks stocked with soap and paper towels--noted staff washing hands ocassionally at approproate times--chlorine sanitizer in dish machine @ 100 ppm- quats sanitizer in rag buckets @ 200 ppm--facility is reasonably clean and well-organized-CFPM to focus on following areas: 1.) Monitor staff and train them to wash hands every time they remove a pair of gloves before applying new ones-only staff touching ready-to -eat foods that require nop further cooking are required to wear gloves--make sure staff wash hands after clearing tables bedore resetting; after break; and after handling raw; contami nated foods such as shell eggs--CFPM claims that cook line operations are separated so that the cook cracking eggs does not follow-up by touchign raw foods--this is good practice 2.) continue to monitor cold foods on cook line to make sure they are at 41 F. or below; or develop a system of using time as a control such that foods that are kept above 41 f for more than 4 hrs are discarded-reminded CFPM in writing tha t any staff who are ill with nausea; vomiting; or diarrhea must stay away from food service for at least 48 hrs. after they are well (after all symptoms are gone)-This is due to the probability that thye are still shedding virus!.
|
6/18/2013 | Routine Inspection 1st | 94 |
- General Comments that relate to this Inspection
Routine Reinspection:All violations from 04/23/2012; corrected.
|
4/30/2012 | Routine Reinspection 1st | 100 |
- [1] Non-food contact surfaces of equipment and utensils clean
Facility shall clean shelves under grill area; observed substantial grease build-up.Facility shall clean all shelves in food preparation area; observed build-up.
- [1] Installed; maintained
Facility shall repair water leak at ice-machine; observed water pooling around machine.
- [1] Outside storage area enclosures: properly constructed; clean; controlled incineration
Facility shall steam clean or high pressure wash garbage area; observed build-up/grease/bird feces.
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
Facility shall clean all perimeter floor areas and under equipment; observed build-up.Facility shall clean/mop around soda dispensing unit upstairs; observed build-up.
- General Comments that relate to this Inspection
The following was observed at the time of inspection:Hot-holding/cooking temperatures checked good; steak cooking at 158F; eggs cooking at 156F; white gravy at 162F; fried potatoes holding at 146F.Cold-holding checked good; cheese at 42F; ham at 41F; tomatoes at 43F; fruit at 37F.All refrigeration units checked within regulation; walk-in ambient temperature at 42F (unit just stocked); four door reach-in unit on front line at 37F.Handsink stocked with sanitary towels and soap; observed handwashing.Reminded staff to practice less bare hand contact with any ready-to-eat foods. (use gloves; tongs; etc)Dishwasher checked at 50-100ppm chlorine on final rinse sanitization; sanitizer bucket available with 50-100ppm.
|
4/23/2012 | Routine Inspection 1st | 96 |
- General Comments that relate to this Inspection
Routine Reinspection:All violations from 05/31/2011 corrected.
|
6/6/2011 | Routine Reinspection 1st | 100 |
- [5] Hands washed and cleaned; good hygienic practices
Observed no handwashing in kitchen area/food preparation line until inspector asked for handwashing to occur; in addition; both handsinks in back kitchen area observed without sanitary towels.Observed one cook use bare hands and scoop fresh fruit onto a plate; cooks must use utensils for this procedure to avoid possible cross-contamination.Facility must practice and promote effective handwashing; handwashing is one of the most important defenses in preventing foodborne illness.
- [2] Toilet rooms: self closing doors; fixtures maintained; clean; hand soap/drying devices provided; proper waste receptacle
Observed both handsinks in food preparation area without sanitary towels; maintain towels at handsinks at all times for effective handwashing. (correction on-site)
- General Comments that relate to this Inspection
The following was observed at the time of inspection:Recommend one additional Certified Food Protection Manager; this will help with Facility Managerial Control when the Manager is off or on vacation. List of instructors provided to Mr Eliseo Lopez.Cooking/hot-holding temperatures checked good; potatoes cooking at 182 degrees; eggs cooking at 184 degrees; white sauce holding at 152 degrees (country gravy).Cold-holding in walk-in refrigeration checked good; ham at 42 degrees; cheese at 41 degrees; pork at 42 degrees. (ambient temperature checked at approximately 37 degrees.)Dishwasher checked at 50-100ppm chlorine on final rinse sanitization.Sanitizer buckets checked ok with >200ppm quatinary ammonia; however; they must be changed at least every two hours (observed substantial organic debris/food debris.Facility will have a Routine Health Reinspection on 06/06/2011*******
|
5/31/2011 | Routine Inspection 1st | 93 |
- [2] Dishwasher facilities designed; constructed; maintained; installed; located; operated as required
DISHWASHER DOESN'T HAVE DETERGENT. MUST USE DETERGENT AT DISHWASHER TO ENSURE ALL DEBRIS IS TAKEN OFF DISHES PRIOR TO SANITIZER. DISHWASHER COMPANY CALLED WHILE ON SITE. THEY ARE SUPPOSE TO BE OUT TO FACILITY TODAY.
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
CHECK THE COMPRESSOR TO 4-DOOR REACH IN TO MAKE SURE THAT IT IS WORKING PROPERLY. TEMPERATURE IN UNIT IS NOT CONSISTANT THROUGHOUT UNIT.
- [1] Non-food contact surfaces of equipment and utensils clean
CLEAN THE FAN GUARDS INSIDE 4 DOOR REACHIN TO REMOVE ALL BUILD-UP.
- General Comments that relate to this Inspection
NOTES:HANDSINKS AVAILABLE AND STOCKED IN KITCHEN; OBSERVED EMPLOYEES HANDWASHING.GOOD HOT HOLDING TEMPS: GRAVY AT 153FGOOD COLD HOLDING TEMPS IN DRAWERS: TURKEY 36FGOOD FOOD STORAGE IN WALK-IN UNIT AND FREEZER.GOOD DRY STORAGE AREA.DISHWASHER GOOD AT 100PPM CHLORINE.DISCUSSED HAVING SMALLER PORTIONS OF PARTIAL COOKED BACON OUT ON LINE WHEN NOT BUSY. STORE EXTRA BACON IN WALK-IN DURING SLOW PERIODS.DISCUSSED HAVING LESS PRODUCT IN 4 DOOR REACHIN DURING SLOW TIMES TO ALLOW BETTER AIR FLOW IN REACH-IN.FACILITY MAY USE ICE IN METAL PANS IN 4 DOOR REACH-IN DURING HOT WEATHER TO HELP MAINTAIN PRODUCT TEMPERATURE; ALSO CAN FREEZE METAL PANS TO USE.DISCUSSED GETTING RID OF CARDBOARD BOXES IN DRY STORAGE AREAS TO HELP ELIMINATE HARBORAGE AREAS FOR ROACHES.CURRENTLY HAS CLARK PEST CONTROL THAT TREATS MONTHLY. NO PROBLEMS NOTED AT TIME OF INSPECTION.DISCUSSED EMPLOYEE ILLNESS POLICY AND INCREASE IN GI ILLNESS IN COMMUNITY. ADVISED FACILITY TO CONTACT WCHD AT 328-2434 IF THEY START TO SEE AN INCREASE IN ILLNESSES.
|
4/27/2010 | Routine Inspection 1st | 96 |
- [1] Thermometers provided and conspicuous
080) Thermometer missing in cold holding unit. Ensure all refrigeration and freezer units are stocked with a conspicuously placed thermometer in order to monitor unit temperature
- General Comments that relate to this Inspection
No other violations noted. Walk in @ 40 F. Freezer @ 19 F. Chlorine sanitizer in dish machine @ 50 ppm. Cold table: sliced tomatoes @ 41 F. Cheese in cold unit on cook line @ 41 F. Hand sinks stocked with soap and paper towels.Observed cook touching paper on outside of raw hamburger; breaking raw shell eggs. Cook must wash hands after directly handling potentially contaminated foods. Recommend that cook minimize direct food contact by using tongs; spatula; etc.to handle food.Recommend storing bleu cheese and ranch dressings in ice water bath on service line as the unit designed for this purpose maintains dressings at about 50 F.
|
7/13/2009 | Routine Inspection 1st | 99 |
- General Comments that relate to this Inspection
All items noted on the previous routine inspection conducted on 2/15/2008 were corrected.all refrigerated equipment operating below 40 Fensure to dry interior bottom of cabinet under ice bin daily to keep free of condensation build-up.
|
2/21/2008 | Routine Reinspection 1st | 100 |
- [1] Installed; maintained
Ice bin drain pipe leaking inside cabinet in beverage station. Leak is already scheduled to be repaired by 2/20/08 per manager. Keep cabinet's interior dry in the mean time.
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
Clean floor inside cabinet in east beverage station.Clean foor underneath refrigerated drawer unit in cook line.
- [1] Walls; ceilings: attached equipment constructed; good repair; clean surfaces; dustless cleaning methods
Repair broken weather stripping on rear exterior door to seal opening noted at bottom of door
- General Comments that relate to this Inspection
Product temperatures in refrigerated equipment in cook line: sliced ham package 44 F; sliced cheese 40 F; sausage 40 FProduct temperatures in walk-in cooler: thick sliced ham 38 F; thin sliced ham 39 F; sliced cheese 39 F.Hot holding temperatures: soup 179 F; gravy 156 FDish washer chlorine concentration at 50 ppm and water temperature at 140 F.All hand sinks were stocked and functioning properly.
|
2/15/2008 | Routine Inspection 1st | 97 |
Restaurant representatives - add corrected or new information about International House Of Pancakes, 1800 S Virginia St, Reno, NV »