- [5] Potentially hazardous food meets temperature requirements during storage; preparation; display; service; transportation
Noted a one third size pan of butter/margarine mixture at 65 F on prep table more than 4 hours; product voluntarily discarded. Operator will keep butter starting this day in a one sixth size pan and will mark pan with time when placed at room temperature to ensure that mixture is used within 4 hours or discarded.
- [1] Storage; handling of clean equipment / utensils
Noted in-use knife stored between wall and prep unit in cook line. Do not store knife this way to prevent potential cross contamination from contact with unclean surfaces. Knife was run through dish machine at this time to clean and sanitize.
- General Comments that relate to this Inspection
Gravy 198 F; soup 165 F on warmer unit.Diced ham 38 F; sliced cheese 40 F; sliced tomatoes 40 F; shredded cheese 40 F; tuna salad 39 F in refrigeration units.Sliced roast beef and ham at 50 F in refrigerated chef base; products sliced one hour ago.Walk-in cooler at 37 F. Rice 40 F; beans 40 F; cooked sliced potatoes 50 F; sliced and panned up half hour ago.Walk-in freezer at - 10 F.Noted all hand sinks stocked and functional.Noted facility to be kept very clean in all areas.Dish washer checked at 130 F and 100 ppm chlorine concentration.Quat santizer checked at 300 ppm cocentration in warewashing sink.Empoyee glove use was not yet implemented; glove use implemented at this time. Glove use is now required under new regulations to eliminate bare hand contact with ready to eat foods.Consumer advisory for undercooked foods is available to customers on menus.
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7/8/2015 | Routine Inspection 1st | 94 |
- General Comments that relate to this Inspection
Sliced pastrami 40 F; sliced turkey 40 F; beans 40 F; precooked diced potaotes 40 F in walk-in cooler. Proper cooling procedures in place; monitor temperature during cooling to ensure foods cool from 140 F to 40 F within 6 hours and from 140 F to 70 F within first two hours of cooling.Ham steak 45 F; sliced pastrami 44 F susage 45 F in refrigerated chef base. Thermometer of unit at 42 F; keep products at 40 F or below.Potatoe salad 40 F; tuna salad 40 F; sliced cheeses in pan 65 F in refirgerated prep unit. Sliced cheese pan is kept out of unit at times during rush periods; one pound of cheese or less observed in pan; recommend to keep lesser amounts of cheese in pan so as to minimize temperature rise.Dishwasher checked at 135 F and 100 ppm chlorine concentration.Quat sanitizer checked at 200 ppm concentration in 3-compartment sink.Noted all hand sinks in prep areas and in restrooms stocked. Observed proper hand washing practices of employees.Discussed with operator implementation of gloves for handling of ready to eat foods which will be required when new regulations are passed.Discussed employee health policy; per operator all staff is advised routinely on illness symptoms that require exclusion and return to work time frame.Facility noted to be kept very clean in all areas.
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8/5/2014 | Routine Inspection 1st | 100 |
- SECTION XVI: GENERAL COMMENTS
All product temperatures in refrigeration at 40 F or less mainly. Hot holding at over 140 F.Walk-in cooler at 39 F. Walk-in freezer at 6 F.Monitor temperatures during cooling of foods to ensure that foods are cooled within required timeframes: form 140 F to 40 F within 6 hours and from 140 F to 70 F within the first 2 hours of cooling.Place tuna cans in walk-in cooler 24 hours in advance of preparation.Dish washer chlorine concentration at 100 ppm and temperature at 140 F.Quats sanitzer att 200 ppm or silightly below; have dispenser checked for 200 ppm concentration.Noted all hand sinks stocked and functional.Facility and equipment noted to be kept clean in general.Reviewed employee health policy as to employee exclusion based on illness symtoms and exclusion time frames before returning to work.
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7/15/2013 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
All violations noted on the previous inspection (dated 7-30-12) have been corrected.
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9/4/2012 | Routine Reinspection 1st | 100 |
- [5] Source sound condition; no spoilage
Observed a spoiled package of bacon on the storage shelf in the walk-in cooler - Ensure that product is rotated and spoiled/old product is discarded. Voluntarily discarded. Corrected on-site.
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
Observed paint flaking off the ceiling in large sections in the walk-in freezer. Remove deteriorated paint and resurface/repaint or cover the deteriorated surface with a durable; washable material such as stainless steel; aluminum or FRP.
- General Comments that relate to this Inspection
OBSERVATIONS & RECOMMENDATIONS:- Ensure that thermometers are accurate; check with a known source. Observed two thermometers reading higher than the apparent ambient temperature.- Always store raw foods (e.g. pork sausage patty in hot line cold drawers) below any ready to eat (RTE) foods (e.g. tortillas in hot line cold drawers) to prevent any potential for cross contamination of RTE foods which may not be cooked/fully cooked.- Always store foods off the floor and/or covered to prevent potential for contamination (e.g. bucket of potatoes on the floor uncovered). Corrected on-site.- All product and ambient temperatures observed were at or near that required by regulation (reach-in 40F; country gravy 165F; refried beans 136-150F; hollandaise sauce 138F; ranchero salsa 165F; chili 177F; tomato bisque 152F; chicken 153F). Recommend operator institute and maintain temperature and sanitation logs to help ensure product is adequately monitored on a daily basis.- Sanitizer tested within proper range - 100ppm bleach residual at dish machine and 200ppm quat ammonia at the 3-compartment sink.- Reviewed monthly preventative pest control report - No deficiencies noted and no activity observed.
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7/30/2012 | Routine Inspection 1st | 94 |
- [2] Accurate thermometers; chemical test kits provided; gauge cock (1/4" IPS Valve)
No test strips available to testing pre-mix sanitizer water in the 3-compartment sink - provide (makeup quat. ammonia sink sanitizer at 200ppm or per manufacturer's labeled instructions).
- [1] Raw / undercooked food advisory; liquor birth defect warning signs posted as required
No consumer advisory on menu or posted at the time of inspection. Raw or partially cooked food is offered at this facility (steak; eggs). Post or place on all menus as required. Copy of this section of the regulations to operator.
- General Comments that relate to this Inspection
OBSERVATIONS & RECOMMENDATIONS:- Ensure that all chemicals are clearly labeled to prevent misuse (e.g. spray bottle on chemical storage rack - corrected on site).- Post the CFPM certificate; ID card or a copy within the facility as required by regulation.- All product and ambient temperatures observed were at or near regulation (country gravy 167F; refried beans 168F; chili 147F; oatmeal & hollendaise 160F; chopped tomato 44F; steak 42F; reach-ins at front area 34F ambient; raw beef hamburger 38F; large 2-door reach in 40F ambient; walk in freezer -2F; server reach in 38F; walk-in 38F).- Observed good personal hygiene at the time of inspection.- Facility is clean and well organized with proper food storage; adequate operational hand washing facilities.
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10/6/2011 | Routine Inspection 1st | 97 |
- General Comments that relate to this Inspection
**Ok to operate; ok to issue permitAll exposed wood surfaces sealedDrain lines separateGrouting and caulking completeDiscussed backflow with Pepsi installation person and proper backflow being installed during inspectionClosed garbage bin provided for women's restroom*Facility is a risk category 3 and requires a minimum of one full time Washoe County Certified Food Manager on staff at all times. 60 days to obtain.
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7/6/2011 | Opening Reinspection 1st | 100 |
- General Comments that relate to this Inspection
The following corrections must be made prior to final opening:1) All exposed wood surfaces must be sealed2) Each separate piece of equipment must have a separate drain line3) Grouting and caulking must be finished4) Verification for backflow preventer on carbonator must be provided5) Closed garbage bin must be provided in women's restroomThe following must be completed within 60 days of opening:1) Obtain a minimum of one full time Washoe County Certified Food Manager.Notes:**Facility is ok to stock productLights shieldedDrains indirect where neededRefrigeration ok-thermometers providedFacility cleanSurfaces smooth and cleanableTrash service and grease bin service in place *Facility is a risk category 3 and requires a minimum of one full Washoe County Certified Food Manager on staff at all times.
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6/28/2011 | Opening Inspection | 100 |
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