- General Comments that relate to this Inspection
Reachin refrigerator has been serviced; thermometer at 41 F. Slilced cheese checked at 41 F in this unit.Floor under cooking equipment will be schedlued more frequently for deep cleaning weekly.Trash enclosure is scheduled for cleaning next monday.
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7/2/2015 | Routine Reinspection 1st | 100 |
- [4] Facilities to maintain product temperature
Reach-in refrigerator at 54 F; product temepratures checkd at 48 F to 50 F in this unit. Temperature of unit was below 40 F earlier per log. Products transferred to walk-in cooler at this time. Service call was placed at this time. Do not use refrigerator until serviced to maintain product temperature of 41 F or below.
- [2] Food protected during storage; preparation; display; service; transportation
Noted two sheet pans of raw meat balls stored in refrigerator on shelves above ready to eat food products. Must keep raw meats always below ready to eat foods; corrected at this time.
- [4] Sanitization rinse; clean; temperature concentration; exposure time; equipment; utensils sanitized
- General Comments that relate to this Inspection
All refrigerated units were at 40 F or below except for the unit noted above.Grilled diced chicken that was cooked earlier this day checked at 54 F to 60 F in pans in two refrigerated untis in cook line. Do not place chicken during cooling in these units; cool product in shallow layers in walk-in cooler until cooled to 41 F or below before placing in small units in cook line. High temperature dishwasher checked at 160 F on wash and 185 F on final rinse.Quat sanitizer checked at 200 ppm concentration in 3-compartment sink.Noted all hand sinks stocked and functional.Observed no bare hand contact with ready to eat foods policy in place.Noted pile of dry leaves and debris at back of trash enclosure; have trash enclosure cleaned.
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6/29/2015 | Routine Inspection 1st | 94 |
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
Noted food debris build-up on floor under griddle and fryer; and under shelves at wall corner in dry storage room. Floor in dry storage room was cleaned at this time.Do detail cleaning of floor under kitchen equipment more frequently to keep floor clean.
- General Comments that relate to this Inspection
Temperatures taken:Gravy 181 F; Sausages 180 F to 185 F; Clam chowder soup 184 F in hot holding units.American cheese 41 F; sliced ham 41 F; shredded cheese 45 F in cold pan at cook line.Chicken breast 37 F; provolone cheese 36 F in cook line refrigerator.Cooked shrimp 40 F; diced ham 38 F; shredded cheese 40 F in pizza prep table.Grilled chicken breast 38 F; tunal salad 43 F; julienned roast beef 41 F in refrigerated chef base.Thermometer of one refrigerator in back prep area at 49 F; few products in small amounts at 46 F to 48 F; products were moved to walk-in cooler; temperature rise due to frequent opening and closing going on; temperature of refrigerator has dropped to 40 F now.Walk-in cooler at 35 F. Two pans of beans at 37 F and 38 F; one pan of chili ground beef at 37 F; cubed pepper jack cheese 37 F in walk-in cooler.Temperature monitoring done for cooling of foods within required timeframe.Noted all hand sinks stocked and functional.High temperature dish washer thermometers observed at 150 F on wash and 192 on final rinse.Noted facility very clean in general.
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6/20/2014 | Routine Inspection 1st | 99 |
- General Comments that relate to this Inspection
Fried chicken stip 39 F in refrigerator in cook line. Sliced ham 39 F; sliced cheese 36 F; shredded cheese 36 F; chopped sausage 36 F on cold holding station.Sausage patties 167 F on hot holding station.Grilled chicken breast 38 F in refrigerated chef base.Walk-in cooler at 32 F. Sliced roast beef 37 F; sliced cheese 37 F in walk-in cooler.All refrigerated units operating at below 40 F.Noted all hand sinks stocked and functional.Dish washer temperatures at 160 F on wash and 192 F on final rinse.Quats concentration at 200 ppm in sanitizer in 3-compartment sink.Facilty noted to be kept clean.
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4/5/2013 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
Violations noted on the previous inspection (dated 5/16/2012) have been corrected.Observed dish machine sanitizing rinse temperature of 204F at the jacket thermometer.
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5/17/2012 | Routine Reinspection 1st | 100 |
- [2] Food protected during storage; preparation; display; service; transportation
Operator storing raw meats (beef steaks) over RTE (Ready To Eat) foods (sliced tomato; onion; etc.) in the cold drawers below the grill. Always store raw meats below RTE foods to prevent the potential for contamination. Corrected on-site.
- [4] Sanitization rinse; clean; temperature concentration; exposure time; equipment; utensils sanitized
The high temperature dish machine is not sanitizing correctly. Ran the machine through several cycles. Maximum temperature obtained was 170F. A minimum of 180F is required at the jacket thermometer for adequate sanitization. This is a 48 hour mandatory re-inspection.Until the dish washing unit has been repaired and is able to maintain 180F or hotter at the jacket rinse thermometer; utilize one of the compartments in the 3-compartment sink to sanitize those dishes which require sanitization (e.g. multi use utensils such as cups; plates; trays; silver ware which go out to the consumer and are returned). As an alternative; disposable single use utensils may be used.
- General Comments that relate to this Inspection
OBSERVATIONS; REQUIREMENTS & RECOMMENDATIONS:- All chemical based sanitizers were at required concentrations (sink 200ppm quat ammonia; wipe down bucket water 200ppm quat ammonia).- Product temperatures observed were at or near requirements (potatoes 146-159F; country gravy 157F; sausage 169F; reach-in drawers 34F; fresh fruit 39F bottom; 50F top (out at 7:30am; removed at 10am); deli reach-in 38F; walk-in 36F; walk-in freezer -3F).- Reviewed equipment temperature logs. No deficiencies observed.- Ensure that operators use food grade scoops with handles only so that they minimize unnecessary hand contact with the food (e.g. plastic cup in bulk sugar). [corrected on-site]- Ensure all bulk food containers are labeled to prevent misuse (e.g. unlabeled bulk sugar container in the dry storage room). [corrected on-site]- If employee medication is to be stored in any of the refrigeration units; it must be stored in a designated container below and away from all customer food items to prevent potential contamination (e.g. liquid antacid stored on the top shelf on the two door reach-in cooler). [corrected on-site]
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5/16/2012 | Routine Inspection 1st | 94 |
- [2] Toilet rooms: self closing doors; fixtures maintained; clean; hand soap/drying devices provided; proper waste receptacle
No paper towels at the hand sink near the dish washing area - All hand sinks must be stocked with soap and paper towels at all times during operation. (Corrected on-site).
- General Comments that relate to this Inspection
OBSERVATIONS & RECOMMENDATIONS:- Ensure that potentially hazardous foods are maintained at 40F or less. There were a couple of items at the salad bar that were slightly out of temperature after being prepared approximately 30-60 minutes earlier (e.g. roast beef & turkey slices 54F; potato salad 60F (voluntarily removed from service); tuna salad 52F. It is likely that the small volume of product is being warmed by the ceramic display dishes. In order to help ensure adequate temperature control; pre-chill the display dishes and containers in which hazardous foods are displayed. - Observed turkey slices stacked above the level of the ceramic container and several containers (e.g. sliced tomatos) with cooling ice only in contact with the bottom portion of the container. Ensure that the dish is surrounded by ice on all sides and bottom and do not stack product above the level of the container in order to help maintain temperature throughout the product.- Potentially hazardous food product; if not maintained at 40F or less must be used within 4 hours or discarded.- Other temperatures observed were at or near regulation (i.e. - clam chowder 156F; cottage cheese 40F; reach-in ambient 32F; cold drawers 39F; sliced tomato 47F; meatballs 42F; walk-in 41F; walk-in freezer 5F).- Sanitizer levels observed were within regulation - Quatenary ammonia @ 200ppm. Final rinse on the dish machine at 204F (adjust to between 180F-195F).
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6/24/2011 | Routine Inspection 1st | 98 |
- General Comments that relate to this Inspection
**No violations observed during the inspectionAll hand sinks stockedWalk in @ 38FReach ins @ 40F or below-gravy - 40FRaw product stored correctlyDishwasher @ 180F+ final rinseTerminex is pest control operatorGloves worn by employeesHot holding ok-chx @ 155FFacility clean*Only a very small amount of leftovers are cooled down. Soups are cooled with an ice wand.*HACCP controls in place. Temperature logs kept. Products are dated.
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11/23/2010 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
No violations noted.Notes:Handsinks and restrooms properly stocked (Remind staff to keep handsinks accessible at all times).All refers at 40 f or below-ham 34 f; cheese 37 f; Hot holding temps good-hamburger 171 f; chicken breast 162 fFacility clean and well kept.
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12/10/2009 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
Notes:CFPM requirement fulfilled.
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9/10/2008 | Routine Reinspection 2nd | 100 |
- [1] Original container; properly labeled
Observed one bottle (squeeze) with water not labeled stored next to grill. Label all bottles to its contents to prevent misuse. * Corrected on site.
- [5] Potentially hazardous food meets temperature requirements during storage; preparation; display; service; transportation
030) Potentially hazardous food found out of temperature. Ensure all cold foods maintain 40 degrees F or less and hot foods maintain 140 degrees F or more to prevent bacteria growth.Observed walk-in reefer with recorded temp. (external thermometer) at 46-47 F. Observed prok being improperly cooled in walk-in reffer. Temp of pork recorded at 114 F; operator removed pork and placed into ice/water bath. * Corrected on site (cooling of pork). Reviewed monitoring charts for cold holding walk-in reefer. Recorded time check on 06/17/08 at 2:40 PM logged for walk-in reefer @ 35 F. Operator called vendor to check unit on 06/17/08. Recorded temp. of walk-in at 2:50 PM at 47 F. Operator to monitor walk-in reefer to properly cold hold at 40 F or lower within next hour. Operator to call environmentalist to verify unit has been repaired at 775-771-6495.
- [2] Food protected during storage; preparation; display; service; transportation
- [1] Thermometers provided and conspicuous
- [3] CFPM or person in charge present; certificates posted as required
Have Chuck Lockhart acquire WC certificate at 1001 East Ninth St.; He will need to bring passing test results; $20.00 and a picture id. At time of inspection; CFPM was not present nor could facility verify if Chuck is certified.
- [4] Sanitization rinse; clean; temperature concentration; exposure time; equipment; utensils sanitized
- [5] Necessary toxic items properly stored; labeled; used
- General Comments that relate to this Inspection
Notes:Cold holding temps. recorded:Pork @ 43 F; roast beef @ 42 F; shredded cheddar cheese @ 44 F.Reviewed with operator proper cooling and re-heating of food. High temp dishwasher observed with final rinse temp. of 180 F. Quat sanitizer in sanitizer bucket and 3 compartment sink recorded at 200 ppm.
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6/25/2008 | Routine Inspection 1st | 91 |
- General Comments that relate to this Inspection
Notes:Chuck Lockhart will acquire WC CFP by 06/20/08.All violation have been corrected from p. serious inspection on 06/17/08. Thank you.
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6/23/2008 | Routine Reinspection 1st | 100 |
- [2] Food protected during storage; preparation; display; service; transportation
Observed 2 cartons of milk expired. Mille voluntarily discarded. Observed 2 boxer of chicken stored on floor of walk-in freezer.050) Food product stored on floor. Store all food product at least 6 inches off floor to prevent potential cross contamination. Observed raw tuna stored above pizza crusts in walk-in freezer.050) Raw product stored incorrectly. Store all raw foods below cooked and ready to eat foods to prevent potential cross contamination. Observed raw beef stored above french fries in reach in freezer.
- [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.Provide thermometer at reach in freezer @ cook's line.
- [4] Sanitization rinse; clean; temperature concentration; exposure time; equipment; utensils sanitized
140) High temperature dishwasher not achieving proper sanitizing rinse temperature. Repair unit to reach 180F.Observed final rinse temp. recorded @ 130° F. use 3- compartment Sink until unit is repaired. Vendor on site for repair@ time of inspection.
- [5] Necessary toxic items properly stored; labeled; used
400) Label all containers of toxic chemicals with name of contents. Observed 1 spray bottle not labeled to its contents.
- General Comments that relate to this Inspection
Notes: Please have both Serv Safe employees acquire their WC CFPM; bring picture id; test results; and $20.00 to 1001 East Ninth St.; Reno; NV: Health dept.Quat Sanitizer @ 200 ppm. @ 3 -compartment sink and in sanitizes bucket in back kitchen.Reviewed with operator process of cooking breakfast potatoes and proper cooling procedures of potatoes before placing in walk-in reefer. Reviewed with operator employee sick policy and handwashing procedures.Clean all surfaces of reach in units of all food debris buildup and create a routine cleaning schedule. Observed good hair restraints on employees.
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6/19/2008 | Routine Inspection 1st | 88 |
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