- General Comments that relate to this Inspection
-observations during lunch prep--no violations noted--handsinks stocked with soap/paper towels; observed staff washing hands at appropriate times; gloves are used when touching ready-to-eawt foods directly--did not have opportunity bto observe glove use--all temps within acceptable parameters: storage refrigerators @ 34 F.; 33 F. (han @ 37 F.)warmer: cheese sandwiches @ 135 F.low temp dish washer: chlorine @ 100 ppm; quats sanitizer in 3 compartment sink @ 200 ppm--all logs reviewed: current: no problems noted--however; cook temp. logs for foods like hamburgers; raw chicken must be kept (see note below)-foods are properly stored and date-marked--discussed employee health policy with CFPM (see note below*)*Improvement focus: !.) In charge CFPM must screen all ill kitchen employees for nausea; vomiting; and diarrhea and make sure they remain out of the kitchen for 48 hrs after all symptoms and bouts of illness have ended. 2.) Kep cook temperature logs on TTS (time/termperature sensitive) foods like ground beef; chicken; prok; etc.CFPM (list all CFPMs in facility): Employee Name; Program and Cert #; Expiration Date--NONEFacility has not had employee(s) take and fail one of the recognized CFPM exams in the past year.
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3/17/2016 | Routine Inspection 1st | 100 |
- [4] Sanitization rinse; clean; temperature concentration; exposure time; equipment; utensils sanitized
- General Comments that relate to this Inspection
-observations made during lunch prep--no violations noted--handsink stocked with soap and paper towels-observed staff washing hands at appropriate times--good personal hygiene--all temperatures within appropriate parameters--refirgerator @ 39 F. (canteloupe @ 38 F. sliced tomatoes @ 43 F.--see note below); freezer @ -11 F.cook temps.: turkey burgers @ 183 F.; warmer @ 165 F.-quats in 3 compartment sink @ 400 ppm--all logs reviewed---current as of last week (see note below)-facility is clean and well-organized---note: the dish machine chlorine sanitizer was not functioning; points not deducted because all dishes are washed; rinsed; and sanitized in the 3-compartment sink-before they are sanitized a second time in the dish machine. The dish machine washing and sanitizing is just an extra margin of safety in this facility.Improvement focus: 1.) make sure logs are kept current and all testing is done daily 2.) cold foods just prepared that are chilling back down should be left uncovered
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10/27/2015 | Routine Inspection 2nd | 100 |
- General Comments that relate to this Inspection
-observations made during lunch prep--no violations noted--observed staff washing hands prior to applying gloves; changed out gloves and washed hand in-between as required-handsink was stocked with soap/paper towels--storage frig @ 36 F. outside on guage and inside-freezer @ -2 F.-dish machine chlorine sanitizer @ 50 ppm-quats sanitizer in 3 compartment sink @ 200 ppm-all foods are appropriately date-marked--raw beef thawing appropriately on bottom shelf of storage refrigerator--facility is clean; well-organized and well-maintained-Improvement Focus: 1.) make sure that non-kitchen staff ask before entering kitchen; make sure that sink is not used for dumping drinks or any other purpose other than hand washing- 2.) observed facilty staff eating in kitchen food prep and warewashing area--eating food is prohibited in the kitchen
- SECTION XVII: ABATEMENT DATE
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4/9/2015 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
-NO FOOD PREP DURING INSPECTION---no violations noted--storage frig @ 36 F.-bleach sanitizer in dish machine @ 100 ppm--5 F.-hand sink stocked with soap/paper towels-facility is clean/well-organized
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11/19/2014 | Routine Inspection 2nd | 100 |
- General Comments that relate to this Inspection
-observed lunch preparation--no violations noted--storage refrigerator @ 44 F.; tunafish salad in bowls just mixed @ 54 F--freezer @ -9 F.--all foods properly stored--quats sanitizer in 3 compartment sink @ 200 ppm-all dishes with exception of glassware and silverware are put through quats--also use a dish machine--logs show 50 ppm chlorine--unit was not dispensing sanitizing--had just stopped working--no points deducted as sink with quats can be used for all dishes--dish machine for most part only provides a double margin of safety---hand sink stocked with soap/paper towels-good personal hygiene including hand washing at appropriate times observed--facility bis clean and well-organized-Focus: make sure staff are using gloves appropriatelyonly for direct food contact when prepqring reqdy-to-eat foods--make sure they take gloves off whentouching equipment; etc. to avoid contaminating outside of gloves-
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4/2/2014 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
-observations made during lunch preparation and service---no violations noted---cook wore gloves druing perparation of burritos; hand-washing practice observed. Good personal hygiene practices in place. Hand-sink stocked with soap and paper towels.-cooked hamburger @ 1296 F; burritos in warmer @ 115 F. (time is a control--less than 2 hrs. from prep to service--left-overs are discarded at end of lunch) -refrigerator @ 43 F. (food product @ 40 F.)-freezer @ -3 F.-guats sanitizer in 3 compartmenet sink at 200 ppm/-chlorine sanitizer in dish machine @ 75 ppm--meat-slicer clean; especially around handles (this was a past problem)-Discussed screening of sick employees for nausea; vomiting; diarrhea. CFPM understands that kitchen staff must be excluded for 48 hrs. after all symptoms have ended.
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12/12/2013 | Routine Inspection 2nd | 100 |
- General Comments that relate to this Inspection
-OBSERVATIONS DURING LUNCH PREP AND SERVICE--no violations noted--good personal hygiene noted--hands washed prior to applying protective gloves during food prep-daily logs kept for equipment temperatures and sanitizer levels--good practice-storage refrigerator @ 39 F.; cut-up cantelope @ 44 F.-storage freezer @ -9 F.-dish machine: chlorine @ 50 ppm.-quats sanitizer in rag bucket @ 200 ppm.-warmer: cooked hamburger @ 132 F.-overall; facility is clean and well-organizedNote: always remove gloves; wash hands and apply new gloves after touching raw meats such as hamburger or poultryNote: when cleaning meat slicer; clean handles including cracks to make sure there is no build-up that can harbor bacteria and be the source of food-borne illness (some minor improvement needed to prevent future point deductions)CFPM understands that staff suffering from GI illness (nausea; vomiting; diarrhea) must not return to food service and kitchen repsonsibilities for at least 48 hrs after symptoms shave ended.
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3/27/2013 | Routine Inspection 1st | 100 |
- [2] Accurate thermometers; chemical test kits provided; gauge cock (1/4" IPS Valve)
Test kit provided is not the correct one for the tyoe if quats sanitizer now in use. No reading registers. New quats sanitizer was recently purchased and appropriate test strips must be obtained.
- General Comments that relate to this Inspection
-no other violations noted-storage refrigerator @ 34 F. Butter @ 39 F. Roast beef @ 41 F.-freezer @ 10 F. -hand sinkk stocked with paper towels and soap-chlorine sanitizer in dish machine at 50 ppm.-foods propertyl stored with raw chicken on bottom shelf below ready-to -eat foods.Daily logs for sanitizer levels is highly reccommended and will soon be required in order to avoid missing violations noted above.Outside BBQ grill is occasionally used for hamburgers. Make sure that fooods are protected from flies; especially after grilling. Take care to avoid potential cross-contamination from raw and cook hamburger.
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8/21/2012 | Routine Inspection 2nd | 98 |
- [2] Food protected during storage; preparation; display; service; transportation
OBSERVED COOK HANDLING RAW; FROZEN HAMBURGERS TO PLACE ON GRILL. FAILED TO REMOVE GLOVES WHEN TOUCHING EQUIPMENT THROUGHOUT KITCHEN. POTENTIAL CROSS-CONTAMINATION. CORRECTED IMMEDIATELY BY INSTRUCTING COOK TO REMOVE GLOVES AFTER HANDLING RAW HAMBURGER. HANDS NEED TO BE WASHED BEFORE APPLY NEW GLOVES.
- General Comments that relate to this Inspection
NO OTHER VIOLATIONS NOTED.STORAGE REFRIGERATOR @ 38 DEGREES. ALL FOODS STORED PROPERLY.FREEZER @ 7 DEGREESQUATS SANITIZER A LITTLE STRONG @ 400 PPM. STAFF WILL DILUTE WITH COLD WATER PRIOR TO USE. CFPM TO CALL FOR SERVICE TO CHECK EQUIPMENT CALIBRATION.DISH MACHINE @ 50 PPM CHLORINE BLEACH.FACILITY IS CLEAN AND WELL ORGANIZED. MEAT SLICER IS VERY CLEAN.
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3/29/2012 | Routine Inspection 1st | 98 |
- [4] Sanitization rinse; clean; temperature concentration; exposure time; equipment; utensils sanitized
QUATS SANITIZER IN DISH MACHINE IS NOT REGISTERING ADEQUATE CONCENTRATION. APPEARED THAT TEST STRIPS IN USE HAD FALLEN INTO WATER OR SOME OTHER SOLUTION AND HAD DETERIORATED. (ADMIN SUPERVISOR CONTACTED SERVICE PROVIDER IMMEDIATELY)
- General Comments that relate to this Inspection
NO OTHER PROBLEMS NOTED.STORAGE FRIG@ 38 DEGREESFREEZER @ 0 DEGREESRAW POULTRY WAS THAWING PROPERLY ON BOTTOM SHELF OF FRIG. HANDSINK STOCKED. NOTED STAFF USING HANDSINK. QUATS SANITIZER 3 COMPARTMENT SINK BETWEEN 100 - 200 PPM. (HAVE CHECKED BY SERVICE PROVIDER) USE THIS FOR WASHING ALL SILVERWARE. COOK TEMPERATURES ON HAMBURGER ARE TAKEN. RECOMMEND KEEPING A TEMPERATURE LOG FOR RAW MEATS AND POULTRY. HOT HOLDING HAMBURGER @ 137 DEGREES. (135 DEGREES IS MINIMUM.
- General Comments that relate to this Inspection
REINSPECTION FROM 12/7/11. COMPLETED. VIOLATION IS BEING CORRECTED.FACILITY CONTINUES TO USE DISPOSABLE DISHES AND 3 COMPARTMENT SINK WITH QUATS SANITIZER AT 200 PPM FOR COOKWARE; TRAYS ETC. SERVICE PROVIDER TO CHANGE CHEMICALS (QUATS) IN DISH MACHINE TO SODIUM HYPOCHLORITE UNTIL DOCUMENTATION SHOWING FPA APPROVAL FOR THIS QUATS PRODUCT CAN BE SUPPLIED BY MANFACTURER TO HEALTH DEPARTMENT. CHLORINE SANITIZER IN DISH MACHINE MUST READT 50-100 PPM AT DISH LEVEL PRIOR TO AGAIN USING FOR SANITIZING DISHES.DOCUMENTATION ON DISH MACHINE USE FOR QUATS MUST ALSO BE PROVIDED PRIOR TO RETURNING TO USING IT IN FUTURE. (HEALTH DEPT MYST APPROVE THIS)
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12/15/2011 | Routine Inspection 2nd | 96 |
- General Comments that relate to this Inspection
NO VIOLATIONS NOTED.TEMPS ON REFRIGERATION UNITS LOGGED AND REVIEWED.UNITS @ 3 DEGREES; 34 DEGREES; 37 DEGREES; 0 DEGREES.COOK TEMPS MONITORED WITH DIGITAL THERMOMETER.PRECOOKED BEEF PREPARED AT TIME OF INSPECTION. REHEATED TO 165 DEGREES.HANDSINK STOCKED. HANDWASHING NOTED. DISHES WASHED; RINSED; SANITIZED IN 3 COMPARTMENT SINK. QUATS 250 PPM. SECOND SANITIZER STEP IN DISHWASHER COMPLETED. ALL RAW POULTRY; PORK STORED APPROPRIATELY BELOW READY-TO-EAT FOODS.DISCUSSED SICK LEAVE POLICY WITH CFPM. GENEROUS PAID SICK LEAVE PROGRAM SUPPORTS GOOD PRACTICE. ONLY PROBLEM NOTED: BLADE OF MEAT SLICER HAS SOME DEEP PITS AND NICKS. NO POINTS DEDUCTED. REPLACE BY NEXT ROUTINE INSPECTION TO AVOID POINT DEDUCTIONS.THIS KITCHEN PREPARES ALL FOODS WHICH ARE TRANSPORTED TO KIDS KOTTAGE ONE (PERMIT #F090368) IN HOT CARTS FOR SERVICE. ONLY DONE DURING WEEKENDS DURING SCHOOL YEAR AND DURING SUMMER.
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6/2/2011 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
The following was observed during the inspection:Refrigerators @ 38 f; Cheese 38 f; Lettuce 38 f; Roast beef 38 f; Turkey Meat 38 f; Pork 38 f. Freezers 0 ; All food products frozen. Dry storage clean and all food products stored properly. Handsink stocked properly w/ soap and p-towels.Floors; Counters; Microwave; meat slicer; handles; utensils; cookware; and clean. Hood/Grill Area clean. Grate clean.Dishwasher @ 200ppm. Utensils & Storage tray clean. Facility in good condition.
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12/1/2010 | Routine Inspection 2nd | 100 |
- General Comments that relate to this Inspection
The following was observed during the inspection:Refrigerators @ 38 f. Pork @ 38 f; Deli meat 38; cheese 38 f. All food products stored properly. All food products dated and labled.Freezer @ 0 f; All food frozen. Dry storage clean and all food products stored properly.Handsink stocked properly w/ soap and p-towels.Floors; microwave; meat slicer; cabinets; utensils; cookware; and counters clean.Dishwasher @ 200ppm
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6/9/2010 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
The following was observed during the inspection:Refrigerators @ 38 f. Pork @ 38 f. All food products stored properly.Freezer @ 0 f; All food frozen. Dry storage clean and all food products stored properly.Handsink stocked properly w/ soap and p-towels.Floors and counters clean.Dishwasher @ 200pp;Discussed temperature monitoring w/ Melanie. **Have Robert Boyle and Melanie Young come into the Health District and apply and receive the Washoe County Health District Food Card by 12/11/09. ****
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12/2/2009 | Routine Inspection 1st | 100 |
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