- [5] Hands washed and cleaned; good hygienic practices
-Observed employee on cook line with holes in the fingertips of gloves. Ensure gloves fit properly and are changed between tasks and when damaged to prevent contamination of food and equipment.*Manager asked employee to wash hands and change gloves.-Observed employee on cook line dip gloved hands into sanitizer solution and continue working. Ensure gloves are changed frequently instead of rinsing in sanitizer solution to prevent contamination of product.*Manager discussed hand washing and glove changing with employees.
- General Comments that relate to this Inspection
Notes:-Discussed employee hand washing policy. Ensure employees wash hands frequently and change gloves frequently; especially on the cook line where employees are going from cooking raw product to preparing the final product ie. buns; tomato; lettuce that are not cooked.-Discussed employee sick policy. Ensure employees sick with gastrointestinal symptoms ie. vomiting; diarrhea; jaundice; stay out of work at least 48 hours after symptoms have stopped.-Hot holding temperatures good. Chicken 172F; Sausage 173F; Hamburger 194F.-Cold holding temperatures ok. Product is discarded after 4 hours. Operator uses a timer for discard time. At the time of inspection product had been on the line for 2 hours. Tomato 54F; Onion 56F; Cheese 49F; -Reach in cooler on fry line 41F. Cheese 39F; Taco 37F.-Reach in freezer on fry line 15F. All product frozen and in separate bins; but product was not covered. *Recommend putting covers on product.-Reach in cooler on cook line at 40F. Ham 42F; Hamburger 40F.-Reach in freezer on cook line at 2F. All product frozen.-Final cook temperatures good. Egg 185F; Hamburger 189F.-Drive thru reach in coolers at 39F. All dates good.-Walk in cooler at 39F. Terr Chicken 41F; Cheese 42F; Ham 38F; Chicken 41F.-Walk in freezer at 10F. All food frozen. *Recommend sweeping and mopping freezer floor.-Prep reach in cooler at 39F. Tomato 40F; Cheese 42F.-Ice machines clean. Scoop storage good.-Outside garbage storage properly.-No signs of pests or vermin.-Dishwasher at 100ppm Chlorine.-Sanitizer buckets at 200ppm Quat.
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4/20/2015 | Routine Inspection 1st | 95 |
- [3] CFPM or person in charge present; certificates posted as required
Facility has two staff that who are Servsafe certified and have taken the CFPM exam but are still waiting for the certificate. Ensure staff register with the Washoe County Health District.
- General Comments that relate to this Inspection
Handsinks clean and stocked. Facility also has a 20 second countdown clock by handsink facilitate proper handwashing. Dishwasher 100 ppm ClSanitizer buckets 400 ppm QuatAll fridges <=40FFreezer <=0FFood storage goodIce machine clean/scoop storage goodHot holding:rice: 187FAll meat patties: 153-190FObserved good handwashing by staff during inspection
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11/4/2014 | Routine Inspection 1st | 97 |
- [1] Non-food contact surfaces of equipment and utensils clean
Reach-in fridge next to grill was still dirty; observed dried egg dripped down the inside of the door and food debris on bottom shelf - corrected on site.
- General Comments that relate to this Inspection
All violations from last inspection have been correctedTest strips available; reviewed minimum sanitizer levels with contactsPipes have appropriate air gapsFloors have been cleaned Facility fans in walk-in fridge have also been cleaned
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11/21/2013 | Routine Reinspection 1st | 99 |
- [2] Accurate thermometers; chemical test kits provided; gauge cock (1/4" IPS Valve)
Facility does not have chlorine test strips for the dishwasher. Contact said staff does not test the dishwasher because the representative from the company which owns the dishwasher comes every Monday and tests the machine. Facility needs to test strips to confirm unit is functioning. Highly recommend testing daily to ensure proper sanitization.
- [1] Non-food contact surfaces of equipment and utensils clean
Observed food debris in all reach-in fridges. Need to deep clean surfaces and racks to prevent food contamination. Also observed water pooling in the bottom of the reach-in fridge near the drive through window. Need to repair unit to prevent leaks and cross contamination of stored food items.
- [1] Installed; maintained
The following pipes need to be repaired so there is at least a 1'' air gap: the drainage pipe from the front ice machine that drains into the floor sink near the drive up window; all tubes draining into the floor sink near the drive through window and the pipe from the 3 compartment sink
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
Observed dried chemical crystals under the chemical storage and under the ice machine. Also observed caked on food debris on the floor tiles in the walk-in freezer. Need to remove debris and clean floors to facilitate proper cleaning of walking surfaces.
- General Comments that relate to this Inspection
Bathrooms clean and stocked; urinal in men's room is currently be repairedAll burger toppings (lettuce; tomatoes; etc.) are rotated every four hours All food storage is good; all items dated All fridges <=41FFreezer <=0FDishwasher 50 ppm ClHot holding:eggs 165Fhamburger 158F; 190Fchicken 198FIce machine clean/ice scoops storage goodHandsink clean and stocked
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11/7/2013 | Routine Inspection 1st | 95 |
- [2] Food protected during storage; preparation; display; service; transportation
Observed two boxes of food stored on floor of walk in freezer. Food product stored on floor. Store all food product at least 6 inches off floor to prevent potential cross contamination.
- [1] In-use food; ice dispensing utensils properly stored
Observed icescoop at main ice machine maker stored inside a dirty metal pan. The container and the icescoop shall be cleaned and sanitized once daily; Store ice/food scoops within separate clean container or in product with handle up to minimize hand contact with product.
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
Observed floor under and around cash safe with heavy visible soil and food debris buildup. Floors dirty. Clean thoroughly to prevent vermin attraction and maintain sanitary conditions.Observed pooled liquid behind soda fountain machine. Facility shall clean floor behind soda cabinet of all visible pooled liquid. Investigate if there are any leaks at soda fountain machine and repair leak;
- [1] Lighting provided as required; fixtures shielded
Repair broken light in walk in freezer. Adequate lighting not provided. Provide sufficient lighting to ensure food protection and proper cleaning.Clean fanguards in walk in freezer to prevent dust accumulation on fanguards to contaminate foods stored below.
- General Comments that relate to this Inspection
Handsinks properly stocked with liquid soap and sanitary disposble towels.Observed handwashing amongst employees.Chlorine sanitizer at dishwasher recorded at 100 ppm; sanitizer buckets recorded with 200 ppm Quat. Walk in refer recorded @ 38 F; walk in freezer at 10 F; a ll food observed frozenHot holding temps recorded:Rice @ 162 F; chicken patty @ 137 F; fish fillet @ 146 F; sausage patty @ 162 F and egg @ 151 F. Time is being used as a public health control for lettuce leaves; sliced tomatoes and cheese. A timer is set for each food item and discarded within 4 hour from the time it is placed in the termper danger zone (41-140 F).Observed food properly stored; no raw over ready to eat. Thermometers present in all cold holding units.
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12/4/2012 | Routine Inspection 1st | 95 |
- [2] Food protected during storage; preparation; display; service; transportation
Observed 1 box of food stored on floor of walk in freezer. Food product stored on floor. Store all food product at least 6 inches off floor to prevent potential cross contamination.Restaurant shall maintain ice water bath for cheese slices and shredded lettuce on taco line to cold hold at 40 F or lower. Observed melted ice in hotel pan under cheese slices and no ice or water under shredded lettuce. * both shredded lettuce and cheese slices temped below 44 F and both food items placed on ice; * corrected on site.
- [1] In-use food; ice dispensing utensils properly stored
Observed icescoop stored with handle in ice in ice machine. Store ice/food scoops within separate clean container or in product with handle up to minimize hand contact with product.* Corrected on site.
- [1] Non-food contact surfaces of equipment and utensils clean
Observed bottom of reach in doors to walk in reefer with heavy soil. Discussed with operator to clean these areas on a daily basis. Non food contact surfaces of equipment dirty. All non food contact surfaces of equipment must be clean.
- [2] Toilet rooms: self closing doors; fixtures maintained; clean; hand soap/drying devices provided; proper waste receptacle
Observed urinal in men's restroom unoperational. Discussed with operator to repair broken urinal or remove urinal to maintain a clean bathroom that is in good repair. The men's restroom has an additional two stalls. Observed heavy urine scent in restroom. Reviewed with operator cleaning procedures for men's restroom. Bathroom is checked every hour. Facility shall disinfect floors and toilet fixtures including handsink on a daily basis to maintain a clean and sanitary bathroom.Facility shall replace missing ceiling tile at front counter.Do replace broken tile in walk in reefer at corner of walk in to be in good repair.
- [1] Premises free of litter; unnecessary articles; equipment/personal articles properly stored; authorized personnel
Observed litter on floors in back of kitchen. Observed tables dirty at front of dining area. Discussed with operator that floors are heavily soiled with debris and paper litter in both front and back of house of restaurant. Restaurant shall pick up litter on a regular basis and clean hard to reach area of food debris buildup such as:1) loose cardboard and paper in both walk in cold holding units.2) under ice machine in back kitchen3) dried sauce spill on wall and on fire hydrant4) inside door panels of all garbage containers
- General Comments that relate to this Inspection
All cold holding units recorded below 42 F. Do keep ambient air temperatures to be between 34-36 F so food is cold holding at 40 F or lower. Hot holding temps. recorded:Final cook temperature of hamburger patty @ 201 F; hot holding chicken patty and grilled chicken between 143-152 F.Chemicals properly stored and labeled.Quat sanitizer recorded at 200 ppm.Reviewed temperature check off list; list is completed daily and checked OK. Corrective action noted and followed up by management.Reviewed with operator no jelwrey policy for employees and proper handwashing procedures. All employees are required to wash hands every hour and during appropriate times.Discussed with operator to schedule more frequent pick up garbage if garbage does not fit into trash container. Consider more frequent pickups or a larger trash container. At time of inspection; garbage container was full of trash. No garbage was stored on ground. Do not allow garbage to be stored on ground to prevent vermin attraction.Do investigate leak at soda fountain machine. Observe pooled liquid next to cabinet where soda fountain is located in front of dining area.
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10/17/2011 | Routine Inspection 1st | 93 |
- General Comments that relate to this Inspection
No violations observed at time of inspection.All cold holding checked OK.Walk in reefer @ 30 F; all other reach in recorded < 34 FReach in freezer between -10 - 10 F; all food observed frozen.Observed datecoding being utilized.Reviewed HACCP logs; all checked OK.Hot holding temps. recorded:Rice @ 187 F; eggs @ 151 F; sausage patties @ 167 F.All food properly stored.Observed good handwashing.Reviewed handwashing procedures and cleaning procedures of softserv icecream machine.Do have Certified Food Protection Manager Karen acquire her Washoe County CFPM certificate by bringing in her ServSafe test results; proof of a 16 hour class; picture ID and $30.00 to the Health dept. located at 1001 E Ninth St.; Reno; Building B upstairs.
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6/29/2010 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
Notes:No violations observed at time of inspection.All hot holding checked OK: Final cook temp. of hamburger 186 F; hot holding chicken breasts @ 181 F; grilled onions @ 144 F.All cold holding units checked OK: walk-in reefer @ 38 F; walk-in freezer @ 10 F; all reach in reefers < 40 F.Observed good handwashing; reviewed HACCP plan and time/temp logs. Date coding observed; all use by dates current.Dumpster area clean and organized.Reviewed employee sick policy.Dishwasher @ 100 ppm chlorine & Quat sanitizer buckets @ 200 ppm.Facility shall seal/paint porous surface on bottom of dual coldholding unit next to grill.
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6/10/2009 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
Certified Food Protection Manager Update:Patricia Wence is now registered with Washoe County District Health Department.M070751No signitures necessary; signitures on file.Expiration: 10/11/2012
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5/12/2008 | Routine Reinspection 1st | 100 |
- [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.
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
Shall remove caulking at three-compartment sink and replace with new caulking. Caulking observed with growth.Facility shall caulk holes in wall near employee handsink area.
- General Comments that relate to this Inspection
The following was observed at the time of inspection:Nora Gonzalez has completed ServSafe; however; she must register with Washoe County Health Department. After registration with the Health Department; the Certified Food Manager Certificate shall be posted in public view. by 5/15/2008Hot-holding checked ok; fried egg observed cooking at 192 degrees; beef holding at 154 degrees.Cold-holding checked ok; beef patties holding at 41 degrees; ham holding at 39 degrees.Walk-in refrigeration unit holding at 39 degrees. Several reach-in units observed without thermometer. All units shall have a thermometer.Handsinks and restrooms properly stocked with sanitary towels and soap.Dishwasher final sanitization rinse checked at 50-100ppm chlorine.Quatinary ammonia sanitization checked ok with sanitizer buckets.
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5/9/2008 | Routine Inspection 1st | 98 |
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