- General Comments that relate to this Inspection
New vinyl flooring observed installed in bakery area. Floors have been corrected to be smooth; durable and easily cleanable. Thank you;Do paint or seal the porous wooden sides of the sides of the stairwell on far end of bakery to be smooth and easily cleanable. A coat of paint will be acceptable.
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8/13/2015 | Routine Reinspection 3rd | 100 |
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
Observed floor in bakery (lino squares) broken; pitted and in poor repair. Facility shall remomve broken lino tiles and replace flooring or broken tiles to be in good repair.
- General Comments that relate to this Inspection
* Notes: Reviewed "Risk Control Plan" with CFPM: Tania Trejos. Please complete risk control plan to describe the "who" what" and "how" the facility will maintain proper cold holding @ 41 F or lower and DEVELOP a back up plan and corrective action for TCS (Time; temperature; control) for safety foods. The draft plan has corrective action of disposing food immediately at 40 F. Cold holding minimum requirement is 41 F. Food temped on-site during site visit recorded above > 40 F. Facility is not following its own "risk control plan." Do monitor TCS food temps. to be at 41 F or lower. During time of inspection the ambient air temp. noted @ 76 F and time in facility @ 2:43 pm. Operator will lower thermostat in cold holding units and cold hold all TCS foods in metal pans. Do take physical temperatures of TCS foods. Please revise by 07/16/16.
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7/10/2015 | Routine Reinspection 2nd | 99 |
- [1] Walls; ceilings: attached equipment constructed; good repair; clean surfaces; dustless cleaning methods
360) Wall in need of repair. Repair following area(s) to maintain a smooth; durable; and easily cleanable surface.Observed floor in bakery (lino squares) broken; pitted and in poor repair. Facility shall remove broken lino tiles and replace flooring to be in good repair.
- General Comments that relate to this Inspection
Cold holding dairy case recorded at 39 F. OK to cold hold food inside unit. All other violations corrected at time of inspection. Thank you. A risk control plan is still needed for this facility that will provide guidance on how to keep facility clean and safe. Reviewed with operator to post a "handwashing only" sign at all handsinks. Do not allow any other activities to occur at sink other than handwashing. ** No equipment shall be washed inside handsinks.
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6/30/2015 | Routine Reinspection 1st | 99 |
- [1] Original container; properly labeled
All spray bottles shall be labeled to its liquid food contents to prevent misuse. Even plain water shall be labeled. ** This is a repeat violation.
- [5] Potentially hazardous food meets temperature requirements during storage; preparation; display; service; transportation
The following temps were recorded at refrigeration unit #2:1 gallon containers of milk temped at 47-51 F and whole raw shell eggs temped at 58 F. Both the internal and external temperature readings were noted at 52 F. The last temperature check on the unit was at 8:10 AM. Operator was unable to determine how long the TCS foods have been out of temperature. ** Approximately 2 dozen 1 gallon containers of milk were voluntarily discarded along with approximately 10 flats of whole raw shell eggs. Corrected on site. *** This is a repeat violation from 2014. The refrigeration repair man was on site at time of inspection. It is recommended that the facility cleans the coils at bottom of all cold holding units and acquires routine maintenance on cold holding units. The facility itself has inadequate ventilation and cooling system for back of house causing cold holding equipment to work harder and putting off large amounts of heat. A back up plan for cold holding units going out and a means to move TCS foods into a properly cold holding unit at 41 F or lower will prevent food being discarded.
- [4] Facilities to maintain product temperature
040) Cold holding unit not maintaining proper temperature. Repair unit to maintain 40 degrees F or below to prevent bacteria growth.Refrigeration unit # 2 shall be repaired and inspected by heatlh inspector prior to use. DO NOT USE THIS UNIT UNTIL A REINSPECTION IS CONDUCTED.
- [2] Food protected during storage; preparation; display; service; transportation
Discontinue using non-food grade spray bottle to hold syrup that is stored in hot holding water bath. Potential chemicals from the plastic bottle can leach into the food. All food must be stored in a food grade container. Do use a container that is designed to hot hold.
- [4] Number; convenient; accessible; designed; installed
300) All hand washing sinks must remain unobstructed and accessible during operation to ensure proper hand washing.Observed handsink in bakery blocked with mop bucket. Do not store any items in front of handsink.
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
350) Floor in need of repair. Repair the following area(s) to maintain a smooth; durable; and easily cleanable surface.Observed flooring in bakery (lino squares) broken; pitted and in poor repair. Facility shall remove broken lino tiles and replace.
- General Comments that relate to this Inspection
No food cooking or being prepared in bakery at time of inspection. Walk in freezer noted at -10 F. Food properly stored. Handsink stocked.This facility has had reoccurring critical violation for 3 consecutive years. Permit holder will be required to develop a risk control plan that will describe how the health permits in the facility will cold hold TCS (Time; temperature control for safety foods) at this location. This risk control plan will describe the who; what and how the permit holder will maintain proper cold holding at 41 F or lower and develop a back up plan and corrective action plan for TCS foods found out of temperature.
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6/25/2015 | Routine Inspection 1st | 83 |
- [1] Original container; properly labeled
Please label all reused containers of food to its contents to prevent misuse. Observed several reused containers to store different types of food.
- [5] Potentially hazardous food meets temperature requirements during storage; preparation; display; service; transportation
030) Potentially hazardous food found out of temperature. Ensure all cold foods maintain 40 degrees F or less and hot foods maintain 140 degrees F or more to prevent bacteria growth.Observed cold holding upright bakery refrigerator and bakery display case with thermometer readings of 50 F and higher. Custard and creme/butter filled cakes temped between 51-55 F.Operators unable to verify time that foods inside unit have been in the temperature danger zone. The temperature between 40-140 F. Food cannot be kept in this range longer than 4 hours. ** All potentially hazardous (time/temperature control for safety foods voluntarily discareded**Do not use unit until repaired and cold holding at 40 F or lower.
- [4] Facilities to maintain product temperature
Observed cold holding upright bakery refrigerator and bakery display case with thermometer readings of 50 F and higher. Custard and creme/butter filled cakes temped between 51-55 F.Do not use unit until repaired and cold holding at 40 F or lower.040) Cold holding unit not maintaining proper temperature. Repair unit to maintain 40 degrees F or below to prevent bacteria growth.
- [2] Food protected during storage; preparation; display; service; transportation
Observed several containers of whipped toppings and fillings not covered inside cold holding units.050) Food not covered. Except during cooling; all food products must be covered to prevent potential contamination.Observed garbage bags used for food storage in walk in cooler. Garbage bags are often treated with chemicals such as pesticides that may leach into the food. Discontinue using garbage bags to store food. Provide food grade bags to store food that will be given to the homeless shelter. **THIS IS A REPEAT VIOLATION FROM 2013**
- [3] CFPM or person in charge present; certificates posted as required
A certified Washoe County Food Safety Manager must have direct oversight of bakery who is at least a 30 hour employee. This Food Safety Manager must actively manage the safe operations of the bakery which includes training employees for safe food handling practices.
- [1] Non-food contact surfaces of equipment and utensils clean
Bakery shall clean bulk storage bins on a regular basis. Non food contact surfaces of equipment dirty. All non food conatct surfaces of equipment must be clean.
- [1] Installed; maintained
Facility shall repair all leaks at handsinks; at mopsink and any other plumbing fixture.290) Must have hot and cold water under adequate pressure with no leaks.
- General Comments that relate to this Inspection
Walk in unit recorded at 40 F.Quat sanitizer recorded at 300 ppm.Chlorine dishwasher recorded at 100 ppm. Please declutter side storage room next to upright refrigerator.Reviewed with operator to label all chemicals when transferred to a spray bottle. Chemicals must be labeled to prevent misuse. Handsinks properly stocked with liquid soap and sanitary disposeable towels. Facility shares dumpster with strip mall and dumpter observed adequately sized.A Reinspection is required. Failure to correct violations by abatement date may result in reinspection fees being charged.
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9/17/2014 | Routine Inspection 1st | 83 |
- [2] Food protected during storage; preparation; display; service; transportation
Discontinue using garbage bags to store food in at walk in refrigerators. Facility shall provide food grade bags and not garbage bags to store food in; ** This is a repeat request and a repeat violation from 2014 and 2013.
- [3] CFPM or person in charge present; certificates posted as required
A certified Washoe County Food Safety Manager must have direct oversight of bakery who is at least a 30 hour employee.
- [1] Installed; maintained
Facility shall repair all leaks at handsink faucets; at mop sink; at 2 compartment sink in bakery and in other plumbing fixture throughout. Must have hot and cold water under adequate pressure with no leaks.
- General Comments that relate to this Inspection
Cold holding 3 door recorded at 40 F. Recommend lower thermostat so ambient air temperature is maintained at 36-38 F so food cold hold below 40 F. Dessert case recorded at 36 F. ** OK to use cold holding units **Do monitor units to cold hold at 40 F or lower.Action items: (1) Replace all broken floor tiles in bakery to be smooth and easily cleanable. This is to be done by next annual inspection.(2) Declutter side storage room of all food service equipment. Remove items from floor and clean floor on a regular basis.Food Safety Manager must be acquired by 11/05/14.
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9/9/2014 | Routine Reinspection 1st | 94 |
- General Comments that relate to this Inspection
All violations corrected at time of re-inspection. Thank you.Cold holding unit #14 recorded ambient air temperature @ 38.6 F. Water inside unit recorded at 40 F. Ok to use unit. Ok to restock unit with food. Reviewed with operator and owner definitions of PHF (potentially hazardous foods).Reviewed cooling logs. Do monitor and verify cooling process for rapidly cooling hot foods. Continue to use cooling logs and notate correctional action taken when food is not cooled properly using the 2-step cooling process.Recorded temps food in 3-door sliding refer: Chili made on 11/02/13 temped at 38 F and Goulash made on 11/02/13 @ 38 F.Tania Trejos; kitchen manager will be taking Certified Food Protection Manager course within 60 days by 01/06/2014. Please call health inspector on or before 01/06/2014 at (775) 328-2682. This (PIC) person in-charge or the CFPM (Certified Food Protection Manager) must have Operational Supervision which means in Section 010.082 in our Washoe County Food Regulations means: The on-site supervision and management of a permitted foodservice operations and foodservice employees.
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11/8/2013 | Routine Reinspection 3rd | 100 |
- [5] Potentially hazardous food meets temperature requirements during storage; preparation; display; service; transportation
Observed two cold holding containers of soup in the "soda; water; and milk" upright refer with tomator soup dated 10/16/13 with a recorded temperature of 49 F. * Soup voluntarily discarded; approx. 10 lbs. * This is a repeat violation of improper cold holding temperatures.
- [4] Facilities to maintain product temperature
Makeup unit/cold holding unit #14 recorded with a temperature of 44 F. Foods temped between 43-45 F. Discontinue using this unit until a reinspection is conducted and cold holds at 40 F or lower. * This is a repeat violation.Repair or lower thermostat at "soda; water and milk" upright refer to cold hold at 40 F or lower. Noodles temped at 46 F; bean soup @ 44-46 F; grilled mushrooms @ 45 F. All PHF foods moved to another cold holding unit at time of inspection.Do not use unit if food cannot maintain proper temperature controls @ 40 F or lower. Monitor temps of food by temping foods every 2 hours in cold holding units.
- General Comments that relate to this Inspection
A reinpsection is required.Failure to correct violations will result in a reinspection fee being charged and possible suspension of health permit.
- [5] Potentially hazardous food meets temperature requirements during storage; preparation; display; service; transportation
Observed cut precooked potatoes that were prepared the day before on 10/29/13 in cold holding unit "soda; water and milk" 3 door sliding refrigerator with a recorded temperature of 56.4 F. * 10 lbs of sliced pre-cooked potatoes voluntarily discarded. Reviewed with CFPM: Ismelda and PIC person in charge of kitchen; Rapid cooling process for hot foods.Hot foods must be cooled using two step cooling process: (1) Hot foods are to be cooled from 140 F to 70 F within 2 hours. The first step is crucial before foods are cooled from STEP (2) 70 F to 40 F in another 4 hours. Facility will do a cooling study and complete a cooling log for every food that is cooled at facility. Monitor that hot foods ar cooled rapidly. Do not cover hot foods as they cool as observed at time of inspection. * This is a repeat violation. A $95.00 re-inspection fee will be charged.
- [4] Facilities to maintain product temperature
Observed both "14" cold holding unit and "soda; water and milk" unit stocked with food at time of reinspection. Foods temped at refer #14 temped between 42.3 F -44.5 F. PHF; potentially hazardous foods must cold hold at 40 F or lower. All food moved from unit. DO NOT USE UNIT UNTIL REINSPECTED BY HEALTH INSPECTOR. * This is a repeat violation.
- General Comments that relate to this Inspection
A Reinspection is required.
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11/6/2013 | Routine Reinspection 1st | 82 |
- [5] Potentially hazardous food meets temperature requirements during storage; preparation; display; service; transportation
Observed cut precooked potatoes that were prepared the day before on 10/29/13 in "soda; water and milk" 3-door sliding refrigerator with a recorded temperature of 56.4 F. * 10 lbs of sliced pre-cooked potatoes voluntarily discarded. Reviewed with CFPM: Ismelda and PIC person in charge of kitchen; Rapid cooling process for hot foods. Hot food must be cooled using two step cooling processL (1) Hot foods are to be cooled from 140 F to 70 F within 2 hours. The first step is crucial before foods are cooled from STEP (2) 70 F to 40 F in another 4 hours. Facility will do a cooling study and complete a cooling log for every food item that is cooled at facility. Monitor that hot foods are cooled rapidly. Do not cover hot foods as observed at time of inspection. * This is a repeat violation. A $95.00 re-inspection fee will be charged.
- [4] Facilities to maintain product temperature
Observed both "14" cold holding unit and "soda; water and milk" unit stocked with food at time of reinspection. Foods temped at refer #14 temped between 42.3 F - 44.5 F. PHF; potentially hazardous foods must cold hold at 40 F or lower. All food moved from unit. DO NOT USE UNIT UNTIL REINSPECTED BY HEALTH INSPECTOR. * This is a repeat violation.
- General Comments that relate to this Inspection
A Reinspection is required.
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10/30/2013 | Routine Reinspection 2nd | 91 |
- [5] Potentially hazardous food meets temperature requirements during storage; preparation; display; service; transportation
Observed pork sausages with a recorded temperature of 73 F and sliced potatoes in 3 door prep refer with a recorded temperature of 52 F. Potentially hazardous food found out of temperature. Ensure all cold foods maintain 40 degrees F or less and hot foods maintain 140 degrees F or more to prevent bacteria growth. * Sausages were verified to be out of temperature for longer than 4 hours and voluntarily discarded. Reviewed with operator proper cooling process for sliced potatoes. Sliced potatoes in refer labeled "soda; water and milk" were temped at 52 F. Health inspector discussed with person in charge how potatoes were cooled. Facility utilizes ice water baths and ice wands. Please do not cover foods while they are cooling in cold holding units. Hot foods must be rapidly cooled and must follow two step cooling process:1) Hot foods must be rapidly cooled from 140 F to 70 F within first 2 hours and than2) Food can than be cooled from 70 F to 40 F within another 4 hours. The first step must be met prior to cooling from 70 F to 40 F.Food protection manager will verify process for sliced potatoes to ensure potatoes are being cooled properly.
- [4] Facilities to maintain product temperature
The following cold holding temperatures were recorded at makeup cold holding unit #14:Shredded cheese @ 45 F; diced tomatoes @ 45 F and diced ham @ 42 F.Internal thermometer noted at 44 F. Cold holding unit not maintaining proper temperature. Repair unit to maintain 40 degrees F or below to prevent bacteria growth.Do not use refer unit if temperature of unit does not hold food at 40 F or lower.Discussed with operator to monitor temperatures of cold holding food by temping foods. Cherry mango chicken salad temped at 43 F at front deli case and chicken grape salad temped at 42 F. Potentially hazardous foods must cold hold at 40 F or lower.
- [1] Thermometers provided and conspicuous
Observed missing thermometer at Freezer # 6. All food observed frozen. 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] Wiping clothes: clean; use restricted
Observed two quat sanitizer buckets with no recordable quat sanitizer. Reviewed with operator to make quat sanitizer fresh daily at sanitizer buckets and change sanitizer at least once every 4 hours or more often if needed to maintain a quat solution between 200-400 ppm. * Corrected on site. Observed several wet wiping cloths stored on top of barista counter. Moist wiping cloths must be kept in sanitizing solution between uses to prevent bacteria growth. * Corrected on site.
- [2] Toilet rooms: self closing doors; fixtures maintained; clean; hand soap/drying devices provided; proper waste receptacle
Observed no single use paper towels in men's employee restroom. Keep hand sinks stocked with soap and paper towels at all times to ensure proper hand washing. This is a repeat request from 2012. Observed employee rinse food service equipment at handsink at coffee station. Please label all handsinks as "handwashing only" sinks and review with employees that handsinks are for handwashing only.
- [5] Necessary toxic items properly stored; labeled; used
Observed several spray bottles of chemicals not labeled and improperly stored next to food and clean equipment. Label all containers of toxic chemicals with name of contents. * Corrected on site. Store all toxic items away from food; food preparation areas; and food contact surfaces; including dishware. * Corrected on site.Reviewed with operator to reveiw with staff to label all chemicals when they are moved from their original stock bottle and transferred to another container or spray bottle. This will prevent misuse. Plain water shall also be labeled water.
- [1] Raw / undercooked food advisory; liquor birth defect warning signs posted as required
Facility serves raw and undercooked eggs made to order per customers request and must post consumer advisory on menu; on a table tent or in a conspicous spot in restaurant. * A copy of the raw and undercooked advisory was printed at time of inspection.
- General Comments that relate to this Inspection
All other cold holding units checked OK and within regulation. Cold holding temperatures recorded:Diced tomatoes @ 39 F; potato salad @ 34 F and tuna salad @ 40 F. No food observed cooking at time of inspection. Hot holding temperatures recorded:Tomato soup @ 172 F and bean soup @ 153 F. Note:1) Do not allow employees to store their personal food and water bottles with the food and equipment used in the operations of the business. Personal employee drinks must be covered with a lid and a straw provided. 2) Please secure the Carbon Dioxide tank to the bag in the box soda system. shelf to prevent tank from falling.3) Please do not allow employees to wear jelwrey in back kitchen. Employees are allowed to wear a single wedding band when working with food. Employees mus wear gloves if artificial nails or nail polish is worn on fingers. Chlorine dishwasher recorded at 100 ppm. Garbage dumpster observed free of loose garbage. Please make sure lids are closed when not in use. A reinspection is required.
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10/15/2013 | Routine Inspection 1st | 82 |
- [3] CFPM or person in charge present; certificates posted as required
Facility must have a Certified Food Protection Manager registered with Washoe County Health District within (60) days. (by 09/05/2012)Food safety class from approved list of instructors has been set*******
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7/12/2012 | Routine Reinspection 1st | 97 |
- [3] CFPM or person in charge present; certificates posted as required
Facility must have a Certified Food Protection Manager registered with Washoe County Health District within (60) days.
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
Facility shall remove plastic bag cover over grease interceptor unit; use another cleanable/washable material or replace lid if necessary. Clean this area under three-compartment sink; observed build-up.
- General Comments that relate to this Inspection
The following was observed at the time of inspection:All refrigeration and freezer units checked within regulation.Sanitizer bucket checked ok at 200-400ppm quatinary ammonia.Handsink near two-compartment sink checked stocked and functional.notes:Repair damaged floor tiles as noted on Deli Health Permit Inspection.Maintain sanitary towels inside dispenser instead of on a shelf wrapped in packaging not being used*****(employee restroom)
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7/5/2012 | Routine Inspection 1st | 96 |
- General Comments that relate to this Inspection
Routine Reinspection:All violations from 06/17/2011 corrected.
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6/24/2011 | Routine Reinspection 1st | 100 |
- [2] Toilet rooms: self closing doors; fixtures maintained; clean; hand soap/drying devices provided; proper waste receptacle
Facility must keep bakery employee restroom stocked with soap and towels at all times; in addition; a toilet seat must be installed.
- [1] Walls; ceilings: attached equipment constructed; good repair; clean surfaces; dustless cleaning methods
Facility shall clean bakery vents over food preparation area; observed substantial debris.
- [1] Lighting provided as required; fixtures shielded
370) Lights not shielded. Provide light shields or use shatterproof bulbs to prevent potential glass contamination of food.
- General Comments that relate to this Inspection
The following was observed at the time of inspection:All bakery refrigeration systems working and checked at 40 degrees or below.Front bakery handsinks stocked with sanitary towels and soap.Food storage checked good; date marking codes on dairy products checked good.(clean area under three-compartment sink)(keep bathroom stocked at all times); handwashing is critical in preventing foodborne illness.
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6/17/2011 | Routine Inspection 1st | 96 |
- [2] Toilet rooms: self closing doors; fixtures maintained; clean; hand soap/drying devices provided; proper waste receptacle
Repair/replace/and clean toilet in men's restroom; the handle (coat hanger) is not cleanable.
- [1] Walls; ceilings: attached equipment constructed; good repair; clean surfaces; dustless cleaning methods
Facility shall strip/seal/paint/ and re-caulk around handsink in bakery. Recommend installing FRP around handsink. This will ensure a cleanable surface.
- General Comments that relate to this Inspection
The following was observed at the time of inspection:All refrigeration and freezer temperatures checked within acceptable limits; freezer checked at 3 degrees. All products properly stored and labeled.Handsinks stocked with sanitary towels and soap; please ensure no articles are placed in handsink. These areas are for handwashing only.Sanitizer buckets available with 200-400ppm quatinary ammonia.
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6/25/2010 | Routine Inspection 1st | 97 |
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
Facility shall replace missing/damaged floor tiles in bakery area (next to large oven).
- General Comments that relate to this Inspection
The following was observed at the time of inspection:All reach-in refrigeration units; diplay cases; and freezer checked within acceptable ranges. Two door reach-in units checked between 36-41 degrees. Freezer unit checked at -10 degrees.All handsinks stocked with sanitary towels and soap; observed handwashing during inspection.Light fixture repairs in progress with approved tube shields.Quatinary ammonia dispensing at >200ppm at warewashing sink.Restrooms stocked with sanitary towels and soap.
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6/24/2009 | Routine Inspection 1st | 99 |
- [1] Installed; maintained
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
- [1] Walls; ceilings: attached equipment constructed; good repair; clean surfaces; dustless cleaning methods
CAULK THE BACK OF THE HANDSINK BY THE DISPLAY CASE TO THE ADJACENT WALL.RE-PAINT THE WALL BEHIND HANDSINK BY DISPLAY CASE TO SEAL WALL AND MAKE IT A SMOOTH CLEANABLE SURFACE.
- General Comments that relate to this Inspection
NOTES:HANDSINKS AVAILBLE AND PROPERLY STOCKED.GOOD FOOD STORAGE.TEMPS GOOD IN DISPLAY CASES AND REACH-INS.SANITIZER BUCKET GOOD AT 200PPM QUAT.OBSERVED GOOD EMPLOYEE HYGIENE WHILE ON SITE.
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12/1/2008 | Routine Inspection 1st | 99 |
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