- [3] CFPM or person in charge present; certificates posted as required
A Certified Food Protection Manager will need to be on hand due to the fact that this kiosk has hot dogs. The process is hot dogs are taken out of the package and then heated 1 min and 40 seconds in the mircowave and then placed in the bun. Operator has a handsink and gloves. Gloves are worn during this process. In order to keep selling hot dogs this kiosk must have employee go to a 16 hour serve safe class and complete w/in 60 days of today's date. This must be completed by March 21; 2015. If not completed in the time frame given the menu will be limited. Instructor list given out to operator. This facility must provide a stem thermometer to take temperature of heated hot dogs. All temps for hot dogs must be 165 f for 15 seconds. All this must be completed to prevent further enforcement actions.
- [2] Accurate thermometers; chemical test kits provided; gauge cock (1/4" IPS Valve)
- General Comments that relate to this Inspection
Notes:2 door cooler @ 40 f. All food products labeled and dated. All stored properly. Breakfast Burrito @ 40 f; Sandwiches @ 40 f. Home-style refrigerator @ 40 f; All drink products stored properly and dates current.Reach in coolers @ 39 f. All dairy products have current dates.Freezer @ 0 f. Ice just stored in this freezer. Ice bought from store. Scoop stored in container.Handsink stocked and accessible.Sani @ 50 ppm.Coffee area clean and well maintained.All sandwiches; bagels; muffins; bread; burritos are made at Hi point.
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1/21/2015 | Routine Inspection 1st | 97 |
- [2] Food protected during storage; preparation; display; service; transportation
Observed nacho cheese stored in metal can in refrigerator. Nacho cheese must be stored in proper food grade container. Remove cheese from can and place in food grade container. Corrected.
- [4] Number; convenient; accessible; designed; installed
300) All hand washing sinks must remain unobstructed and accessible during operation to ensure proper hand washing.*Handsink blocked and filled with sanitizer. Handsink must be accessible at all times to ensure proper handwashing. Corrected onsite.
- General Comments that relate to this Inspection
Notes:Reach in cooler @ 40 f. All dairy products have current dates. Refrigrator @ 40 f. All drink products have current dates. Coffee area clean and well maintained. All food products stored properly in cabinets. Dry storage all drink products stored properly and secure. Floors and counters clean.
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1/2/2014 | Routine Inspection 1st | 94 |
- General Comments that relate to this Inspection
otes:Reach in cooler @ 40 f. Dairy and food products have current dates.Freezer @ 0 f. Ice bags from glacier ice. Ice scoop stored properly.Large refrigerator @ 40 f. All food products labeled and dated. All sandwich products made at other Joe Good Java location.Handsink stocked and accessible. Dry storage clean and products stored properly.
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3/22/2013 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
No violations noted at time of inspectionNotes:-hand sink stocked-reach-ins less than 40F-dairy dates current-ice scoop stored properly-wiping cloth sanitizer bucket checked at 100 ppm chlorine-chemical test kits available-food and single service items stored 6" above ground-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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3/26/2012 | Routine Inspection 1st | 100 |
- [2] Toilet rooms: self closing doors; fixtures maintained; clean; hand soap/drying devices provided; proper waste receptacle
310) Hand sink not stocked with paper towels. Keep hand sinks stocked with soap and paper towels at all times to ensure proper hand washing. Corrected on-site.
- General Comments that relate to this Inspection
Notes:-reach-ins all less than 40F-dairy dates current-ice scoop properly stored-food/single service items stored 6" above ground-wiping cloth sanitizer bucket at 50 ppm chlorine-chemical test kits available-chemicals labeled and properly stored-restroom stocked and clean
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2/28/2011 | Routine Inspection 1st | 98 |
- General Comments that relate to this Inspection
NOTES:All violations noted on the previous inspection (dated 4-23-10) have been corrected.
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5/3/2010 | Routine Reinspection 1st | 100 |
- [2] Food protected during storage; preparation; display; service; transportation
At the time of inspection there was a cold pack stored in the Cambro customer ice. Do not store anything except the ice scoop in the customer ice (food). (Corrected On-site).
- [1] Thermometers provided and conspicuous
Install a thermometer in the upstairs freezer and refrigerator. Maintain refrigeration at 40F or less and Freezers at 0F or less.
- [2] Accurate thermometers; chemical test kits provided; gauge cock (1/4" IPS Valve)
No test strips available at the time of inspection - Obtain and have available chlorine (bleach) based test strips for the proper makeup of you wipe down sanitizing water. Make up and maintain bleach based sanitizer from 50-100ppm concentration.
- [1] Installed; maintained
There is a hose connected to the faucet on the upstairs store room sink. In order for water supply to be protected from backflow; an atmospheric vacuum breaker (AVB) must be installed on the faucet or between the faucet and the hose or the hose must be permanently removed.
- General Comments that relate to this Inspection
NOTES:1) Keep sanitizing wipe down cloths in the sanitizing solution when not in use. Ensure that the solution is made to proper concentration (50-100ppm) with test strips and change every few hours or when visibally dirty so that the appropriate concentration is maintained.2) Keep all chemicals clearly labeled and stored away from and below food; food utensils and equipment.3) Check product dates and
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4/23/2010 | Routine Inspection 1st | 94 |
- General Comments that relate to this Inspection
NOTES:The items noted on the 1/20/10 inspection have been corrected.The operator has obtained a 4th floor sink and storage room area which will be secured from others access. The hose connected to the sink faucet must hang out of the sink (to prevent backflow); be disconnected when not in use or an atmospheric vacuum breaker must be installed. OK TO ISSUE PERMIT TO OPERATE.
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1/25/2010 | Opening Reinspection 1st | 100 |
- General Comments that relate to this Inspection
NOTES:The following items must be completed prior to final approval:1) Keep a designated potable water hose on the cart for filling the fresh water tank to prevent contamination of the hose from other users of the mop room.2) Clean the sink drain lines so that the sink drains freely3) Clean and sanitize the inside of the refrigeration unit.4) Foods may be portioned on the cart only.5) Clean the cart and associated components; drawers; cabinets; etc.Please call Mike Lupan @ 328-2425 to schedule a final opening inspection.
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1/20/2010 | Opening Inspection | 100 |
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