Joe's Good Java, 1 E 1st St, Reno, NV - inspection findings and violations
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Inspection findings | Inspection date | Type | Score |
|---|
- General Comments that relate to this Inspection
No violations observed at the time of inspection.OBSERVATIONS:- All refrigeration and product temperatures observed were at or near that required by regulation (cheese in deli cooler 40F; sliced deli turkey 40F; large reach-in cooler 38F; small reach-in cooler 30F; hot held soup at 168F-177F).- Good product storage with raw product (observed raw in shell eggs stored on the bottom of the deli cooler).- Observed excellent employee hygiene (hands routinely washed in conjunction with glove use). Reminded contact of no bare hand contact requirement with ready to eat foods. Hand washing signage was posted as required.- Sanitizer water available with wipe down cloths stored properly in the solution with test strips available. Tested 200ppm residual. Advised operator to ensure 50-100ppm concentration as a higher level has the potential to leave a residual on the dishes.- No additional CFPM's. No tests/failures in the last year.
|
3/18/2016 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
Notes:Large refrigerator @ 40 f; Deli meat @ 38 f; Salami 38 f; Cheese 38 f. Reach in make up cooler @ 39 f. Sliced tomatoes 39 f; Cheeses 39 f. Display cooler @ 40 f; All product labeled and dated. Dates current. Prep area clean and organized. Handsink stocked; operational (Hot water - ok); and accessible.3 compartment sink set up properly for wash; rinse; and sanitize. Sani @100ppm. Strips on hand. Coffee area clean and well maintained. Utensils clean and stored properly. Floors clean.
|
2/3/2015 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
Notes:Refrigerator @ 40 f; All food products have current dates and stored properly. Make up unit cooler @ 40 f. Deli meat @ 38 f; Sliced tomatoes @ 38 f. Hard shell eggs stored on bottom shelf. Drink cooler @ 40 f. Salads made fresh every day - labeled properly. Meat slicer clean and well maintained. Utensils and cookware clean and stored in clean location.Coffee area clean and well maintained. Reach in cooler (Coffee) - @ 40 f. All drink products have current dates.Handsink stocked and accessible.3 compartment sink operational - sani @ 50ppm. Floor sink clean. No leaks in plumbing. Floors and counters clean.
|
3/11/2014 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
Notes:Handsink operational and accessible. 3 compartment sink operational and no leaks in plumbing. Floor sink installed properly. Plumbing installed properly. Floors and equipment ok. Sandwiches; soup; pastries (House of Bread); Salads; and coffee. **Make sure coolers are 40 f and below. Install thermometers. **Wall behind 3 compartment sink must be durable and in good repair. If wall becomes damaged operator will need to install FRP.**Will need Ceritified Food Protection Manager on hand at this facility. A employee; manager; or owner must complete and attend a 16 hour Serve Safe course. Once course is complete and exam passed bring ceritifcate to Washoe County Health District and apply for and receive Washoe County Food Managers card. This facility will have 60 days to complete CFPM requirements. Complete by 3/2/14.
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1/2/2014 | Opening Inspection | 100 |
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