J & I Hot Dawg Hut, 4855 Summit Ridge Dr, Reno, NV - inspection findings and violations
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Inspection findings | Inspection date | Type | Score |
|---|
- [1] In-use food; ice dispensing utensils properly stored
Discussed with operator the use of utensils for food products; operator indicated that he cleans the tongs each night and changes them if they fall onto the floor. Ensure that all utensils (tongs) that come into contact with ready to eat foods are replaced every 4 hours during operations to prevent the growth of bacteria.
- General Comments that relate to this Inspection
Observed the following food product and unit temperatures: -Hot Holding: hot dogs 165F; sausage 175F; cheese 165F; chili 158F.-Cold Holding: stand up refrigerator 36F; liquid cheese 34F.-no cooling is done - any left overs are discarded at the end of the day.Trash okay.Food storage okay.Discussed proper repackaging of food products. Discontinue use of home vacuum packaging bags for portioning pulled pork.Single service item storage good.No pest issues noted during inspection.Hand sink stocked. Do post handwashing sign - provided.Good employee handwashing. No bare hand contact policy in place.Facility gets water from the Great Western Marketplace kitchen (GWMP) and dumps the wastewater into the floor drain in the GWMP kitchen. Prep area and 3 compartment sink available in support kitchen.Discussed employee health and that staff with gastrointestinal illness (vomiting/diarrhea) may not work for 48 hours after symptoms have stopped.No staff have taken the Certified Food Protection Manager (CFPM) exam and not passed within the past year. No other CFPMs at this facility.
|
3/18/2016 | Routine Inspection 1st | 99 |
- General Comments that relate to this Inspection
NOTES:NO VIOLATIONS NOTED AT TIME OF INSPECTION.HANDSINK AVAILABLE AND PROPERLY STOCKED;GOOD HOT HOLDING TEMPS - HOT 166F; CHILI 176F.GOOD FOOD STORAGE.PRACTICING NO BARE HAND CONTACT WITH READY TO EAT FOODS.USING GREAT WESTERN MARKETPLACE SUPPORT KITCHEN AS DEPOT TO WASH; RINSE; AND SANTIZE UTENSILS.MUST KEEP ONIONS ON ICE OR COLD AT 41F OR BELOW TO REDUCE RISK OF BACTERIAL GROWTH.
|
7/24/2015 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
NOTES:OK TO ISSUE PERMIT TO OPERATE.THE FOLLOWING ITEMS MUST BE DONE PRIOR TO OPENING TO THE PUBLIC:1. PROVIDE SOAP AND PAPERTOWELS AT HANDSINK.2. PROVIDE THERMOMETERS FOR REFRIGERATION UNITS.HANDSINKS AVAILABLE AND PROPERLY STOCKED WITH HOT AND COLD RUNNING WATER UNDER PRESSURE.HOT DOG COOKER OK.POPCORN MACHINE OK.REFRIGERATION UNIT OK.FRESH WATER AND GRAY WATER TANKS GOOD.FACILITY IS USING GREAT WESTERN MARKETPLACE SUPPORT KITCHEN AS DEPOT. PERMIT # F140483.MUST USE SUPPORT KITCHEN TO WASH; RINSE AND SANITIZE UTENSILS. OBTAIN FRESH WATER AND DUMP GRAY WATER.FACILITY MUST OBTAIN A CERTIFIED FOOD PROTECTION MANAGER WITHIN 60 DAYS BY 6/2/15. LIST OF INSTRUCTORS LEFT ON SITE.
|
4/1/2015 | Opening Inspection | 100 |
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