- [3] CFPM or person in charge present; certificates posted as required
Need one for this facility. There are two staff members who are Servsafe Certified Managers; but they need to register with Washoe County.
- General Comments that relate to this Inspection
Bathrooms clean and stockedHandsinks clean and stockedAll food storage goodFinal cooking temperature of beef patties 167FAll food items hot held were 135-160FAll eggs served on site are pasteurizedAll fridges <=40FFreezers <=0FFacility is currently deep cleaning the facility. Ensure all high touch areas (e.g. door knobs) and other non-food contact surfaces (e.g. shelving; fan covers; etc.) are cleaned and sanitizedReviewed glove use policy; Ensure all staff wash hands prior to donning gloves.Temperatures of food items and cold holding units are checked 3x dailyIce machine clean/scoop storage goodNo observed pest activity in traps or throughout the facility Sanitizer bucket 200-300 ppm Quat
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4/22/2015 | Routine Inspection 1st | 97 |
- General Comments that relate to this Inspection
Violation from the last inspection has been corrected. All of the external access doors have been repaired so they are easier to open; close and create a better seal when closed. Unit is holding at 41F. Dry storage area has also been swept
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9/17/2014 | Routine Reinspection 1st | 100 |
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
The main door to the walk-in fridge and two of side doors are not shutting completely. Need to repair door so they properly seal; unit was at 40F
- General Comments that relate to this Inspection
All fridges <=40FFreezers <=0FAll hot held food items 158-200F Tomatoes are kept at room temperature and discarded after 4 hoursBathrooms clean and stockedSanitizer bucket 200-300 ppm QuatHandsinks clean and stockedDry storage ok; staff was sweeping under the shelving units during the inspection
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9/4/2014 | Routine Inspection 1st | 99 |
- General Comments that relate to this Inspection
All fridges <=41FFood storage goodAll hot held items 157-181FAll produce toppings are discarded after 4 hoursHandsinks clean and stocked Ice machine clean/ice scoop storage goodsanitizer bucket 300-400 ppm Quat Facility is in the process of ordering new gaskets for the reach-in fridge by the 3 compartment sink Ensure all reach-in fridges are deep cleaned on a routine basis to prevent cross contaminationEnsure all floors are cleaned on a routine bases; especially under racks and shelving units
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11/27/2013 | Routine Inspection 1st | 100 |
- [1] Thermometers provided and conspicuous
Observed missing thermometer at reach in smoothie mix refer next to drive- thru window. 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.Bananna smoothie mix temped at 35 F.
- [1] Walls; ceilings: attached equipment constructed; good repair; clean surfaces; dustless cleaning methods
1) Observed side of door inside bathroom in need of repair. Provide a surface that is easily cleanable. Consider installing a metal kick plate to cover the bottom of the door to provide a smooth and easily cleanable surface.2) Remove old caulk and recaulk around handsink in dish room to be clean and sealed to wall with no gaps to prevent mold buildup and to provide an easily cleanable area. 3) Wipe down soda spill on inside of soda fountain cabinet doors in main dining area. Observed cabinet doors soiled with soda syrup.
- General Comments that relate to this Inspection
Hot holding temperature recorded:Chicken tenders @ 147 f; Chicken patty @ 145 F; grilled chicken strips @ 192 F; eggrolls @ 154 F; egg patties @ 144 F and sausage patties @ 155 F. Time is being used as a public health control for lettuce; sliced tomatoes; cheese; pickles; and other condiments. A timer is used to alert operator to discard food held in temperature danger zone. Reviewed temperature logs and equipment check list; all checked OK.Observed good handwashing.All cold holding units checked OK and recorded below 40 F. Food properly stored; no raw over ready to eat.Observed datecoding being used and food protection manager has shown active managerial control of operations by demonstrating safe food handling practices and was able to answer food safety procedures and safe food preparation. Quat sanitizer recorded at 200 ppm. All dairy dates current.
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11/27/2012 | Routine Inspection 1st | 98 |
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
210) Non food contaact surface not maintained properly. All non food contact surfaces must be maintained properly.Observed gaskets to to reach in guest service refrigerator and reach in doors to walk in unit in poor repair. Replace all torn and broken gaskets to provide a proper seal for cold holding.
- [2] Containers or receptacles: covered; adequate number; insect/rodent proof; frequency; clean
Facility shall keep lids on all garbage containers when not in use to prevent vermin attraction.
- [1] Lighting provided as required; fixtures shielded
370) Adequate lighting not provided. Provide sufficient lighting to ensure food protection and proper cleaning.Observed non working light in men's restroom. Do consider securing men's restroom until light can be repaired.
- General Comments that relate to this Inspection
All cold holding units checked OK and recorded under 40 F.Hot holding temps. recorded:White rice @ 198 F; sausage patties @ 152 F; chicken strips; patties and spicy chicken temped between 146-149 F; egg roll @ 157 F; scrambled eggs @ 151 F and hamburger patties @ 180 F.Handsinks properly stocked with liquid soap and sanitary disposable towels. Observed good handwashing. Shift manager alerts all staff to wash hands every hour during shift times and monitors for proper handwashing throughout operational shift.Chemicals properly stored and labeled. Quat sanitizer recorded @ 200 ppm.All food properly stored and datecoded. Do post Elvira Godinez Washoe County Certified Food Protection Manager certificate on site at facility.
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11/21/2011 | Routine Inspection 1st | 96 |
- [5] Necessary toxic items properly stored; labeled; used
Observed spray bottle not labeld to its chemical contents.400) Label all containers of toxic chemicals with name of contents.* Corrected on site.
- General Comments that relate to this Inspection
Cold holding reach in units recorded < 40 F; walk in reefer @ 40 F.Walk in freezer @ 10 F; reach in freezers recorded between 10- -10 F.Observed food properly stored and datecoding being utilized. All handsinks properly stocked with liquid soap and sanitary disposable towels. Dishwasher recorded with 100 ppm bleach; sanitizer buckets with recorded Quat sanitizer @ 200 ppm.Do acquire Bleach/chlorine test strips and monitor for levels between 50-100 ppm.Do keep all personal items such as employee clothing in designated breakroom. Do not allow employees to store personal artifacts anywhere in restaurant or food storage areas.Maria Murillo 2nd CFPM M080416 exp: 06/04/13.
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7/2/2010 | Routine Inspection 1st | 95 |
- [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.Observed missing thermometer in f-real ice cream units. Reach in freezer with pretzels and hotdogs and in espresso maker machine.
- [1] In-use food; ice dispensing utensils properly stored
090) Store ice/food scoops within separate clean container or in product with handle up to minimize hand contact with product.Acquire a scoop for popcorn.
- General Comments that relate to this Inspection
Notes:Acquire test strips for both chlorine/bleach and Quat sanitizer. Facility shall caulk handsinks in both restrooms.Handsinks properly stocked. Reviewed employee sick policy and handwashing procedures. All food properly stored.
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6/3/2009 | Routine Inspection 1st | 98 |
- [2] Food protected during storage; preparation; display; service; transportation
Food left out while food handler was assigned to otnbher duties. Sausage; cheese; @ 44 F - 58 F. internal temperature. Return foods that need to br refrigerated to walk in if food handler ios called away to perform other duties.CFPM decided to discard cheese and sauage bits.
- General Comments that relate to this Inspection
Walk in @ 38 F. Freezer @ 10 F. Reach in unites between 36 F. and 40 F.Internal cook temps.: hamburger @ 198 F.; chicken patty @ 189 F.; spicy chicken patty @ 162 F.Hot holding hamburger @ 169 F.; steamed rice @ 155 F.Dishwasher @ 50 ppm chlorine bleach. Buckets for wiping rags @ 200 - 250 ppm quats 30 sanitizer. Establishment is short one food handler. Reminded CFPM that when the situation is different from the regular routine; mistakes are likely to happen.
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4/27/2009 | Routine Inspection 1st | 98 |
- [1] In-use food; ice dispensing utensils properly stored
090) Store ice/food scoops within separate clean container or in product with handle up to minimize hand contact with product.
- General Comments that relate to this Inspection
Hot-holding/cooking temperatures good; beef patties cooking @ 186 degrees; eggs cooking @ 188 degrees; sausage holding @ 144 degrees.Maximum hot-hold time for beef patties ( 8 minutes)cheese holding @ 34-36 degreesDishwasher sanitizing at 50-100ppm chlorine.Sanitizer buckets observed at 200ppm quatinary ammonia.Handsinks and restrooms properly stocked.Discussed employee illness policies and symptoms to be aware of.All foods in walk-in refrigertion properly labeled with proper product rotation.
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1/28/2008 | Routine Inspection 1st | 99 |
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