- General Comments that relate to this Inspection
All violations from previous inspection have been corrected:Kitchen area has been tiled;Additional FRP installed and walls painted;Shelving unit removed;Milk fridge cleaned;Hole in cement has been filled;New refer installed and holding @ 38f
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6/5/2015 | Routine Reinspection 1st | 100 |
- [5] Potentially hazardous food meets temperature requirements during storage; preparation; display; service; transportation
Observed ground beef @ 55; bacon @ 55. All potentially hazardous food was voluntarily discarded at the time of inspection.Tall refer unit compressor was turned down and unit appears to be holding temperature. Ensure new thermometer is placed in the unit to make sure the refer is holding temperature at all times.
- [1] Thermometers provided and conspicuous
Observed thermometers in refer units are not reading accurately. Provide new thermometers within 7 days for all refer units in use.
- General Comments that relate to this Inspection
The following items were corrected from the construction inspection:1. FRP installed in a portion of the kitchen and area painted;2. Base coving was installed as required;3. The temporary pitcher was removed as required;4. Cover for the ice bin has been installed;5. Electrical outlet is covered over the hand sink as requiredMust relocate refrigeration line and fill hole in concrete as required. This must be completed within 7 days.As discussed the following construction items are to be completed within 7 days and prior to re-inspection:The shelving unit at the juice station must be removed and a unit must be installed with approved surfaces;Install FRP as discussed on the kitchen walls where the slicer is to be relocated;Paint the kitchen walls above all proposed FRP locations;Tile the kitchen floor as discussed;Clean the milk fridge completely as discussed.The Following was inspected:Hand sink clean and stocked. Test strips available for 3 - compartment sinkRestrooms clean and stocked. Milk reach in unit @ 41FLarge make up unit @ 40F. Tuna @ 41F. Sauce @ 40F. Small make up unit @ 40F. sliced deli meats @ 40; salami @ 41; soft cheese @ 40 Discussed cleaning procedures for kitchen area and the use of test strips for the sani buckets and 3 - compartment sink.All violations from the previous inspection were corrected.
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5/29/2015 | Routine Inspection 1st | 94 |
- [3] CFPM or person in charge present; certificates posted as required
Facility needs at least on full time employye to attend a Certified Food Protection Manager course from a Washoe County Health District approved instructor. List of instructors emailed to Kyle after last inspection and he has scheduled a class with John Roberts for two employees.
- General Comments that relate to this Inspection
With the exception of the above all violations from routine inspection have been corrected: - cutting board has been replaced. - reach in fridge has been cleaned. - area around ice machine has been cleaned.
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10/21/2014 | Routine Reinspection 1st | 97 |
- [3] CFPM or person in charge present; certificates posted as required
Facility needs at least one full time employee to attend a Certified Food Protection Manager course from a Washoe County Health District approved instructor. List of approved instructors to be emailed to Kyle.
- [2] Food contact surfaces of equipment and utensils clean; free of abrasives; detergents
Observed cutting board at large make up unit/sandwich station stained and with deep groves. Resurface; replace or flip cutting board over and use other side that is smooth and easily cleanable.Observed area around ice machine dirty with food debris. Thoroughly clean this area to prevent any cross contamination of ice.
- [1] Non-food contact surfaces of equipment and utensils clean
Observed milk reach in unit with dirty shelves; door tracks; etc. Thorughly clean this unit inside and out to prevent any cross contamination or attraction of pests.
- General Comments that relate to this Inspection
Hand sink clean and stocked. *Repair hot water knob so it's easier to turn on and off. Restrooms clean and stocked. Milk reach in unit @ 36F. Apple mixture @ 37F. Large make up unit @ 35F. Tuna @ 41F. Sauce @ 40F. Small make up unit @ 39F. Artichokes & Pizza sauce @ 40F. Discussed slicer use and cleaning procedure. No issues noted. Ice produced at Argyles down the street and transported to facility in clean plastic buckets. *Ensure ice buckets are covered when transporting.
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10/14/2014 | Routine Inspection 1st | 94 |
- General Comments that relate to this Inspection
Notes:Reach in coolers @ 40 f. Deli meat @ 39 f; Sliced tomatoes 38 f; Veggies 38 f; Cheeses 38 f. Refrigerator @ 38 f - Dairy products have current dates. Makeup cooler @ 40 f. Coffee area clean and well maintained.Utensils; cookware; and cups clean and stored properly. Handsink stocked properly and accessible. 3 compartment sink operational and no leaks. Customer area clean and well maintained.
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11/15/2013 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
Operator has hired a WCHD approved CFPM: Adam J Bronson; M110566; exp: 7/18/16Per owner; Adam Bronson is a full time employee and is not a CFPM for any additional establishments. Ensure CFPM certificate remains posted in facility at all times.
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6/13/2013 | Routine Reinspection 1st | 100 |
- [3] CFPM or person in charge present; certificates posted as required
CFPM; Matt Polley's certificate expired 6/12/12. Operators not aware of current CFPM and no current CFPM certificate posted. Facility must obtain a current WCHD registered CFPM by 8/27/12.
- General Comments that relate to this Inspection
Notes:-hand sink stocked-pizza make-up unit at 38F -cheese; pepperoni 40F-41F-sandwich make-up unit at 37F -deli meats and cheeses 39F-41F -tuna salad 40F-dairy reach-in less than 40F-product dates current-containers of deli meats and salads labeled and dated-back 2-door reach-in at 43F -deli meats and cheeses 39F-41F-food and single service items stored 6" above ground-wiping cloth sanitizer bucket checked at 100 ppm chlorine-three-comp; sink sanitizer checked at 50 ppm chlorine-chemical test kits provided-discussed cleaning/sanitizing procedure for meat slicer with no problems noted-chemicals labeled and stored properly-restrooms stocked and clean-discussed employee health policies. Ensure ill employees exhibiting gastrointestinal symptoms (diarrhea; vomiting; fever; jaundice) are excluded from work for at least 48 hours after symptoms stop.
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6/27/2012 | Routine Inspection 1st | 97 |
- General Comments that relate to this Inspection
No violations noted at time of inspection.Notes:-hand sink stocked-make-up unit at 41F -tuna 41F -deli meats and cheeses 41F-45F *adjust reach-in to ensure product temperature is maintained at 40F or less even during busy times of the day-pizza make-up at 38F -cheese 40F-back reach-in at 34F-freezers less than 40F-discussed thawing techniques for chicken wings with no problems noted-discussed cooking and cooling procedures for chicken wings with no problems noted *ensure chicken reaches a final cook temp. of 165F for at least 15 sec.-wiping cloth sanitizer buckets at 50-100 ppm chlorine-chemical test kits available-three-comp. sink sanitizer checked at 100 ppm chlorine-food and single service items stored properly-chemicals labeled and properly stored-ice machines clean; scoop stored properly-dairy reach-in at 40F-product dates current-restrooms stocked and clean-discussed employee health policies. Ensure ill employees exhibiting gastrointestinal symptoms (diarrhea; vomiting; fever; jaundice) are excluded from work for at least 48 hours after symptoms stop.
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5/2/2011 | Routine Inspection 1st | 100 |
- [4] Facilities to maintain product temperature
040) Cold holding unit not maintaining proper temperature. Sandwich make-up unit holding at 45F-50F. Unit adjusted and checked at end of inspection at 40F-43F (corrected on-site).
- [1] Thermometers provided and conspicuous
080) Thermometers missing in all cold holding units. Ensure all refrigeration and freezer units are stocked with a conspicuously placed thermometer in order to monitor unit temperature.
- [4] Number; convenient; accessible; designed; installed
300) Found frozen strawberries stored in hand sink. All hand washing sinks must remain unobstructed and accessible during operation to ensure proper hand washing.
- General Comments that relate to this Inspection
Notes:-hand sink properly stocked-make-up unit at 45F-48F (see comments above) -deli meats and cheeses at 43F-50F. Unit temperature was adjusted - monitor temps. to ensure product temperatures are held at 40F or below-cheese in pizza make-up unit at 40F-back 2-door reach-in at 40F -deli meats 40F-sanitizer in three comp. sink at 100 ppm chlorine-chemical test kits available-food and single service items stored 6" above ground-ice machine clean; scoops properly stored-restrooms stocked and clean-chemicals labeled and properly stored-discussed employee health and hygiene policies. Ensure ill employees exhibiting GI symptoms (vomiting; diarrhea; fever; jaundice) are excluded from work for at least 48 hours after symptoms stop.
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7/13/2010 | Routine Inspection 1st | 91 |
- [2] Handling of food; ice; minimized
060) Inappropriate scoop used for food service. Use an approved; food grade scoop with a handle to minimize hand contact with food product.
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
210) Non food contact surface not maintained properly. Ensure all reach-in refrigerators are clean and properly maintained. Replace torn gaskets in reach-in refrigerator.
- General Comments that relate to this Inspection
Notes:-hand sink properly stocked-sandwich make-up unit at 40F; tuna salad checked at 38F; sliced roast beef checked at 40F. Ensure all thermometers are located in conspicuous location.-pizza make-up unit at 38F-per operator; pizza’s are cook to order with no hot holding.-dairy reach-in at 40F-product dates current; FIFO policies in place-containers labeled-food and single service items stored 6" off the ground-reach-in at 39F; whole turkey checked at 40F-sanitizer compartment of three-compartment sink checked at 50 ppm chlorine; test strips available-wiping cloth sanitizer bucked checked at 50 ppm chlorine-chemical bottles labeled and stored properly-restrooms properly stocked and clean-discussed employee health policies with no problems noted.
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5/12/2009 | Routine Inspection 1st | 97 |
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3/25/2008 | Routine Inspection 1st | 100 |
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