- [5] Potentially hazardous food meets temperature requirements during storage; preparation; display; service; transportation
Observed tornado items being hot held on a brand new hot dog roller #2 with temps ranging from 115F-135F. According to operator these items were reheated from a frozen state instead of a thawed state so they probably didn't get reheated all the way since staff only takes hot holding temps and not reheat temps. The items on this grill had only been there for approximately 30 minutes so these items were allowed to be placed back in reheat drawer below roller during inspection. Operator must ensure these items reach 135F or above prior to be placed for sale. Until further notice; staff is required to log reheat temps each time a batch is reheated and required to log hot holding temps at least three times a day for each roller; even Roller #2 which is only utilized after 1030AM. Example logs left with operator. These specific logs are not required but are recommended as current log sheet does not include an area for logging reheat temps. This item will be reinspected Tuesday 3/29/16 and a reinspection fee of $71 will be assessed for that inspection as this issue continues to be non compliant. If temperature logs are not completed properly at that inspection or hot holding temps are out of complaince; the permit to operate may be suspended.
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3/24/2016 | Routine Inspection 3rd | 95 |
- General Comments that relate to this Inspection
All violations from previous inspection: - Dairy fridge thermometer visible. - Microwaves clean. - Condensate line was repaired but leakage occured again. Another work order was submitted.
- [5] Potentially hazardous food meets temperature requirements during storage; preparation; display; service; transportation
During reinspection product temps were taken on hot dog warmers and all product on the right side unit (Unit #2 for staff) was at 117F-122F. Staff logs temperatures on a Food Warmer Temp Log and since 2/26/16 numerous instances were recorded on log where temps were below 135F. Product in the bottom portion of the unit (reheating drawer) was also about to be placed on the warmers for sale but all that product was only 98F. Staff was also taking temps with a digital thermomter that was only displaying temps in Celcius and then converting it to Fahrenheit. Thermometer was changed to display Fahrenheit during inspection. All food on Unit #2 was discarded during reinpsection and unit was placed out of service. This unit shall be serviced to ensure it can properly reheat all items prior to being placed for sale to customers. Unit shall not be placed back into service until inspected and authorized by WCHD. Health inspector can be reached @ 328-2689. All staff must also be trained on proper reheating and hot holding temps (Reheat temps: 135F for commercially prepared items; 165F for items prepared in house. Hot holding temps: 135F for all items).
- General Comments that relate to this Inspection
The violation from the reinspection has been corrected with replacement of the laminate shelves under the coffee brewing stations.Note: Current CFPM is planning to leave this facility in April. Facility will have 60 days after his departure to have another full time staff member certified as a Certified Food Protection Manager. Information on how to obtain this certification left with staff.
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3/9/2016 | Routine Reinspection 1st | 95 |
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
Observed area of laminate that has peeled away on shelf under coffee dispensers. Repair this laminate so the surface is smooth and easily cleanable.
- General Comments that relate to this Inspection
The following violations have been addressed: - Temperature in walk in fridge is lower as unit has been adjusted. Hot dogs temped at 42F so highly recommend keeping the hot dog cart in back of walk in to avoid temperature flucuations. - Items on warmer holding @ 135F. - Shelves under coffee dispensers have been cleaned. - Hand sink in back room still stocked with paper towels.
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1/25/2016 | Routine Reinspection 1st | 99 |
- [4] Facilities to maintain product temperature
Observed walk in fridge not maintaining proper temperature either due to thermostat setting or door being left open for extended periods to time while the unit is being restocked. Temp ranged from 42F to 48F during inspection and hot dogs and grap wraps temped at 47F. Hot dogs and wraps were placed in coldest part of unit by manager until work order can be submitted to have unit serviced. Ensure unit is able to maintain 41 degrees F or below to prevent bacteria growth. This item will be reinspected Monday 1/25/16.Observed tornadoes being hot held on warmer at temps ranging from 115F- 128F. After speaking with operator it was determined that the incorrect setting was applied to this warmer. Facility only holds these items for a maximum of 4 hours and then discards them. Items had been on warmer for approximately 1.5 HRS so the heat setting was turned up and items were not discarded. This item considered corrected on site but operator needs to ensure all staff is properly trained on proper settings for warmer units.
- [2] Food protected during storage; preparation; display; service; transportation
- [1] Thermometers provided and conspicuous
Observed dairy fridge thermometer in very far back of unit and turned around so unable to be read. Ensure all refrigeration and freezer units are stocked with a conspicuously placed thermometer in order to monitor unit temperature. This item corrected on site.
- [1] Non-food contact surfaces of equipment and utensils clean
Observed cabinets under coffee dispensers dirty where something has leaked. This area needs to be deep cleaned and any items stored in this area that have been contamainted need to be discarded.
- [1] Non-food contact surfaces of equipment and utensils clean
Observed microwaves in customer area very dirty and in need of deep cleaning. All non food contact surfaces of equipment must be clean.
- [1] Installed; maintained
Observed condenstate line in walk in freezer leaking with some ice accumulating on food boxes. Repair this leak and ensure condensate drain lines in freezers is properly heat taped and insulated to prevent freezing.
- [2] Toilet rooms: self closing doors; fixtures maintained; clean; hand soap/drying devices provided; proper waste receptacle
Observed hand sink in back room not stocked with paper towels. Keep hand sinks stocked with soap and paper towels at all times to ensure proper hand washing. This item corrected on site.
- General Comments that relate to this Inspection
Front hand sink clean and stocked. Restrooms clean and stocked. Hot holding: Hot Dogs @ 150F+; Cheesbuger @ 153F. Reach in unit below coffee creamers @ 23F. Bacon @ 38F. Tortillas @ 36F. Make up unit in prep area @ 38F. Cheese and Rolls @ 41F. Counter freezer @ 10F. Prep area clean and well organized. Sani bucket in use with 200 ppm Quat.Three compartment not in use during inspection. Sanitizer solution mixed by staff and tested @ 200 ppm Quat.
- General Comments that relate to this Inspection
Dairy fridge @ 36F. Good dairy dates.Ice from Artic Glacier. Walk in freezer @ -5F.Product dates good throughout facility.
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1/21/2016 | Routine Inspection 1st | 90 |
- [3] CFPM or person in charge present; certificates posted as required
No CFM on staff. Manager has completed Servsafe is is only waiting on certificate. *30 day extension*
- General Comments that relate to this Inspection
**The following violations have been corrected:1) Sanitizer bukets ok - 200ppm quat2) Wash; rinse and sanitize process being used for dishes. Training materials available for staff review.3) Floors and floor sinks clean
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3/26/2015 | Routine Reinspection 1st | 97 |
- [1] In-use food; ice dispensing utensils properly stored
Sanitizer solution not being changed in buckets. Buckets must be changed every 4 hours or when visibly dirty to ensure proper sanitizer concentration.
- [3] CFPM or person in charge present; certificates posted as required
No Washoe County Certified Food Manager. Facility is required to have a minimum of one full time CFMs on staff at all times. *30 days to obtain*
- [4] Sanitization rinse; clean; temperature concentration; exposure time; equipment; utensils sanitized
Sanitizer not being used for dishes due to loss of CFM and lack of employee training. All employees who have the responsibility or need to wash utensils must be trained to properly set up the three compartment sink. **This was corrected on site and light training discussion provided. Reinspection in approximately two weeks to ensure that all employees are trained and using the wash; rinse; and sanitize method**
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
Floors need and floor sinks need cleaning. Clean thoroughly to maintain sanitary conditions.
- General Comments that relate to this Inspection
Hand sinks stocked-All hand sinks should be kept accessible at all timesFreezer okThawing done under refrigeration-walk in @ 39FAll food product stored off floorFood is cooked to 165F and held for a maximum of 4 hours-time is marked on packagingHot dogs @ 155FSanitizer buckets @ 200ppm quatSanitizer dispenser @ 200ppm quatTest strips available**Sharps container must be stored in a safe fashion away from areas that employees might knock it over.
- General Comments that relate to this Inspection
**No violations observed during the inspectionGarbage area cleanAll refrigeration @ 40F or belowIce is commercially producedAll food stored off the floorChemical items stored away from food itemsRestrooms clean and stocked
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3/4/2015 | Routine Inspection 1st | 91 |
- General Comments that relate to this Inspection
**No violations observed during the inspectionHand sink stockedHot food holding ok-taquitos @ 140F-hot dogs @ 145F-All food discarded after 4 hoursThawing done under refrigerationUnder counter reefer unit @ 39F-breakfast sandwiches @ 39FSanitizer @ 200ppm quat-bucket in placeThree compartment sink @ 200ppm quat
- General Comments that relate to this Inspection
**No violations observed at time of inspectionGarbage area cleanAll food product off floorRestrooms stockedChemcal storage separate from food storageDeli cooler 38FIce labeled and off floorCabinets clean**Advised operator that eggs must be stored on bottom shelf to prevent potential cross contamination due to leakage
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6/23/2014 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
Notes-Hand sinks proplery stocked and used.-Three compartment sink ok.-Test stripes available.-Freezer -10F.-Reach-In 32F.-Hot holding-Hot dogs 155-165F.-Thongs properly stored.-All light properly shielded.-All items stored at least 6" off the ground.-Bathrooms ok.
- General Comments that relate to this Inspection
Notes-Hand sink properly stocked.-Three compartment sink ok.-Test stripes available.-Reach-In 32F.-Pastry dates ok.-Dairy dates ok.-Walk-In 38F.-Freezer -10F.-Bathrooms ok.-All lights properly shielded.-All items stored at least 6" off the ground.
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5/14/2013 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
Handsink clean and stockedSanitizer bucket 50 ppm CLAll reach-in fridges <=41FAll reach-in freezers <=32FAll food storage good General cleanliness good
- General Comments that relate to this Inspection
**Reminder: CFPM is set to expire 08/20/2012**Handsinks clean and stockedSanitizer bucket 50 ppm All hot holding was still cooking and labeledAll reach-in/walk-in fridges <=41FAll reach-in/walk-in freezer <=32FAll food storage goodAll food expiration dates current General cleanliness good
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5/2/2012 | Routine Inspection 1st | 100 |
- [1] Lighting provided as required; fixtures shielded
370) Adequate lighting not provided. Provide sufficient lighting to ensure food protection and proper cleaning.Replace burnt bulb in Walk-in Frzr.
- General Comments that relate to this Inspection
Handsinks fully stockedDanish tongs stored correctlyCoffee/soda center cleanTemps noted: Chicken Taquitos @172F; Polish Dogs @174F; Hot Dogs @169F;3-comp sink used for utensils - tested - 100 ppm Cl
- General Comments that relate to this Inspection
Handsinks fully stockedAll Deli sand. and Dairy currentAll foods stored 6" off floorReach-in Refrig. were all <40FReach-in Frzr's were <0FCustomer restrooms were clean and stocked
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5/25/2011 | Routine Inspection 1st | 99 |
- [2] Food protected during storage; preparation; display; service; transportation
Do not store personal foods/lunches on shelves with foods that are for public consumption. Foods must be kept in a marked container and on the bottom shelf.**Note: Corrected immediately
- [4] Number; convenient; accessible; designed; installed
300) All hand washing sinks must remain unobstructed and accessible during operation to ensure proper hand washing.Note: Corrected immediately at time of insp.
- [1] Lighting provided as required; fixtures shielded
370) Adequate lighting not provided in Walk-in Frzr. Provide sufficient lighting to ensure food protection and proper cleaning.
- General Comments that relate to this Inspection
Handsinks were fully stockedBeverage center cleanAll condiment scoops stowed correctlyTemps noted: Hot Dogs @153F; Taquitos @ 160FHot Chili and Cheese dispensing machine @148FIce machine clean
- General Comments that relate to this Inspection
Handsinks were fully stockedAll Reach-in Refrig. were <40FReach-in Frzr. @ -8FAll Dairy currentAll sandwiches marked and currentAll Food items stored 6" off floorRestrooms were clean and stocked
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5/20/2010 | Routine Inspection 1st | 93 |
- [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. - Immediately Corrected - Thank You
- [2] Toilet rooms: self closing doors; fixtures maintained; clean; hand soap/drying devices provided; proper waste receptacle
Need to re-caulk around toilet bases and sink basins
- General Comments that relate to this Inspection
Handsinks fully stockedTemps noted: Hot Dogs @146F; Tornados @144F; Breaded Chicken sandwich @ 147FCoffee and Beverage stations cleanIce machine cleanTongs stored properly
- General Comments that relate to this Inspection
Handsinks stockedAll Dairy items currentAll food storage is 6" off of floorReach-in refrig temps were all <40FWalk-in refrig @34FAll reach-in Frzr's were <0FDumpster area clean
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6/2/2009 | Routine Inspection 1st | 97 |
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