- General Comments that relate to this Inspection
The items noted on the routine inspection conducted on 5/26/2015 have been corrected.Continue cleaning where missed in back room; floor under table and shelf under counter with two sinks.
|
6/3/2015 | Routine Reinspection 1st | 100 |
- [2] Food protected during storage; preparation; display; service; transportation
Relocate paper towel dispenser to prevent potential drippings from hands on to syrups and coffee products on counter below.
- [1] Non-food contact surfaces of equipment and utensils clean
Clean top of freezer and bottom shelf of prep table of dust and debris build-up; clean bottom interior of freezer of debris build up in back room.
- [5] Necessary toxic items properly stored; labeled; used
Noted bottle of chlorine sanitizer without label on shelf above the 3-compartment sink. Must keep always chemical containers labeled as to their contents.
- General Comments that relate to this Inspection
Product temperatures checked at 40 F or below in refrigerated equipment.Noted hand sinks stocked and functionalFloor under prep tables being cleaned once per week; floor due for cleaning today.Noted light amount of dust and debris in some areas.No pest control service currently being rendered; Follow up with mall management to ensure that service is provided to maintain facility on routine periodic monitoring and service by licensed pest control operator.Just a small amount of old mice droppings noted in some floor areas under equipment at this time.Floor sink which serves the front area hand sink that was not draining due to blockage in the line and noted on the last inspection for correction has been repaired and is now draining properly.
|
5/26/2015 | Routine Inspection 1st | 92 |
- [1] Installed; maintained
Plumber was in to service the floor sink but was not able to clear the pipe due to breakage in pipe. This floor sink's drain pipe needs to be replaced. Clear water backed up in floor sink at this time draining very slowly at less than gallon per minute. Operator will diiscuss repairs with mall management to schedule repairs.
- General Comments that relate to this Inspection
All other items noted on the inspection of 10/15/14 have been corrected.
|
10/28/2014 | Routine Reinspection 2nd | 99 |
- [1] Single service: articles; storage; dispensing; used
Provide cup and lid holders to keep cups and lids in and keep small two ounce cups and lids in cleanable container with lid to keep these protected from any potential cross contamination.
- [1] Installed; maintained
Noted clear standing water in floor sink. Floor sink draining slowly; water is backing from nearby hand sink. Have floor sink serviced to keep it properly drained.
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
Light amount of trash and derbris noted on floor under front area equipment; equipment is moved out to clean floor underneath once per week and due for cleaning now. No mice droppings observed at this time. Facility is being serviced every two weeks by pest control company.
- General Comments that relate to this Inspection
Relocate soap and paper towel dispensers for front hand sink to keep them away from the syrup bottles and coffee equipment.
|
10/15/2014 | Routine Inspection 2nd | 97 |
- General Comments that relate to this Inspection
The items noted on the previous routine inspection conducted on 3/11/2014 have been corrected.Refrigerated prep unit was replaced; new prep unit at 40 F.All cleaning was completed. Cleanng on frequent scheduled basis to be done on all areas from now on to prevent any future build-up.Ensure to keep facility clean and organized and have routine pest control service to eliminate any entry or harborage of mice.
|
3/20/2014 | Routine Reinspection 1st | 100 |
- [4] Facilities to maintain product temperature
Air temperature inside prep table at 48 F and 50 F on top. Have unit serviced to keep air temperature below 40 F inside and at top.
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
Noted dirt or grease build-up on floor under equipment and on cabinet shelf under the soda dispenser at front area; between CO2 tank and dry storage and under soda box rack; under stainelss steel tables and under 3-compartment sink and stove not in use. Mice droppings noted in some of this areas. Do deep cleaning of floor up to base of walls to rid of all build-up and droppings. Move articles on floor next to equipment to ensure floors are thoroughly cleaned.Ensure to clean floor in all above areas at least once per week to prevent any future build-up. Mice droppings should not recur; facility receives pest control service.
- General Comments that relate to this Inspection
Walk-in cooler at 34 F.Noted hand sinks at front and back areas stocked and functional.Move syrup bottles and other food containers from under soap and paper towel dispenser at front area hand sink to prevent potential soap and hand water drippings on to bottles and containers.
|
3/11/2014 | Routine Inspection 1st | 95 |
- SECTION XVI: GENERAL COMMENTS
All items noted on the previous routine inspcetion conducted on 5/23/2013 have been corrected.Owners plans to replace the small refrigetaor which is not NSF rated and forms frost build-up quickly by 6/30/2013
|
5/28/2013 | Routine Reinspection 1st | 100 |
- [2] Accurate thermometers; chemical test kits provided; gauge cock (1/4" IPS Valve)
Chlorine test strips not available. Obatin test strips to check sanitizer in 3-compartment sinks as for proper concentrations.
- [1] Non-food contact surfaces of equipment and utensils clean
Some equipment; shelves and counter are dirty; clean all of these.Clean and defrost the under counter refrigerator that has ice build-up
- [4] Presence of vermin; outer openings protected; no prohibited animals
Observed mice droppings on floor under and around some of the equipment at front and back rooms and on counter under soda dispenser. Mice droppings are dry; sign of past activity.Pest control service is on contract by mall management.
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
Ffloor under all equipment dirty with dust and debris build-up. Do detailed cleaning of floor under all equipment and remove all articles stored under equipment that is not needed in the establishment. Cllean floor in walk-in cooler and adjacent dry storage unit.
- General Comments that relate to this Inspection
Walk-in cooler at 38 F.Noted hand sinks stocked and functional.
|
5/23/2013 | Routine Inspection 1st | 92 |
- [1] Wiping clothes: clean; use restricted
Observed wet rags sitting on equipment. Store rags in sanitizer solution to prevent bacterial growth. - also obtain test strips.
- [4] Number; convenient; accessible; designed; installed
Back handsink blocked. Keep handsink clear and accessible at all times to ensure proper handwashing. Corrected on site.
- General Comments that relate to this Inspection
Notes:Handsinks properly stocked. Discussed importance of proper handwashing. Also discussed washing hands/changing gloves after cracking raw eggs.Discussed employee health. Ensure employees ill with vomting and/or diarrhea are excluded for at least 48 hours after symptoms stop. Walk-in cooler 38 f. -ham 39 fReach in cooelr at 42 f - chicken 43 f. Monitor cooler to ensure it maintains 40 f or below. Adjust if necessary.Facility using small homestyle refer unit for crepe batter. Ensure that unit maintains 40 f or below.Facility using quat sanitizerChicken pre-cooked - no cooling at facility.
|
9/12/2012 | Routine Inspection 1st | 95 |
- [2] Food protected during storage; preparation; display; service; transportation
Observed raw bacon stored over strawberries in walk-in cooler. Ensure all raw foods are stored below ready to eat foods to prevent cross contamination. Observed bag of sugar stored on floor in dry storage area. Ensure all food product is stored at least 6 inches off floor to prevent contamination. Corrected on site.
- General Comments that relate to this Inspection
Notes:Handsinks properly stocked. Discussed importance of handwashing. Ensure employees are washing hands frequently and in between changes in activity.Discussed employee health. Ensure employees ill with gastrointestinal symptoms (vomiting and/or diarrhea) are excluded for at least 48 hours after symptoms stop.Walk-in cooler at 36 f-turkey 37 f-ham 38 fMake-up cooler at 40 f-ham 41 f-pepperoni 40 fEggs hot holding at 140 f - 154 fFacility clean and well kept*Lower sanitizer concentrations in sanitizer bottle. Test strip bleached out when sprayed with sanitizer. Chlorine sanitizer should be 50 - 100 ppm.Provide thermometer for front reach in cooler with milk.Unable to verify Certified Food Protection Manager. Facility was to have a Certified Food Protection Manager in place by 8/29/11. Provide CFPM by 9/29/11.
|
8/31/2011 | Routine Inspection 1st | 98 |
- General Comments that relate to this Inspection
Ok to issue permit to operate.Facility must obtain Certified Food Protection Manager. List of instructors left with operator.Items discussed:-Importance of handwashing/employee hygiene.-Employee health - employees ill with GI (vomiting and or diarrhea) must be excluded for at least 48 hours after symptoms stop.-Discussed food holding temps. 40 f for cold holding and 140 f for hot holding. Obtain a stem thermometer to verify temps.-Discussed food storage. Store raw meats/eggs below ready to eat foods.-Discussed three step process for dishwashing. Process is wash; rinse; and sanitize. Obtain appropriate test strips. Proper range for quaternary ammonia is 200 ppm to 400 ppm and for 50 ppm to100 ppm for chlorine. Ensure employees check sanitizer concentrations frequently. Recommend changing out sanitizer every two hours or as needed.
|
6/29/2011 | Opening Reinspection 1st | 100 |
- General Comments that relate to this Inspection
Met with owner Isac Avendano to discuss requirements for Le Crepe Cafe. -Facility must have hot and cold water at handsink and three compartment sink-Handsink must have soap and paper towels-Counter top with handsink needs to be reaculked. Three compartment sink needs to be recaulked as well.-Facility/floors in need of deep cleaning-Replace broken floor tilesOperator plans to bring in make-up refer unit for fruit toppings. Operator plans to utilize pre-washed produce. Operator will utilize stainless steel tops of refer units as prep surfaces. Per operator; three compartment sink should be big enough for his dishwashing needs; however; operator can adjust recipe and size of equipment if necessary.Discussed Certified Food Protection Manager requirment. Operator has 60 days from the date permit is issued to obtain.
|
4/6/2011 | Opening Inspection | 100 |
Restaurant representatives - add corrected or new information about Le Crepe Cafe, 5000 Meadowood Mall Cir, Reno, NV »