Maverik Inc # 475, 1223 E Prater Way, Sparks, NV - inspection findings and violations

Business Info

Name: MAVERIK INC # 475
Address: 1223 E Prater Way, Sparks, NV
Total inspections: 4
Last inspection: 2/13/2015

Score
92

Restaurant representatives - add corrected or new information about Maverik Inc # 475, 1223 E Prater Way, Sparks, NV »

Inspection findings	Inspection date	Type	Score
[2] Food protected during storage; preparation; display; service; transportation Observed package of hot dogs being thawed in standing water in 3 compartment sink.Thawing shall be conducted by one of the following methods: under refrigeration at 41F or below; under cold running water; or as part of the cooking process.Corrected on site. [1] Thermometers provided and conspicuous Observed make up unit with no thermometer.Ensure all refrigeration and freezer units are stocked with a conspicuously placed thermometer in order to monitor unit temperature. [2] Food contact surfaces of equipment and utensils clean; free of abrasives; detergents Observed utensils used for placing snack items into single service bags with visable food build up. Per operator; utensils are stored at room temperature. In use utensils stored at room temperature shall be changed out every 4 hours to prevent bacterial growth. [1] Wiping clothes: clean; use restricted Observed damp wiping cloths on counter.Moist wiping cloths must be kept in sanitizing solution between uses to prevent bacterial growth. [2] Toilet rooms: self closing doors; fixtures maintained; clean; hand soap/drying devices provided; proper waste receptacle Observed handsink by coffee area and by the milk shake machine with no paper towels. Stock paper towels. A supply of paper towels must be available at all times to facilitate proper handwashing.Corrected on site. General Comments that relate to this Inspection Notes:-observed make up unit with the following temperatures: ham 43F; cheese 45F; egg rolls 41F; turkey 41F; hot dogs 39F. ***Monitor temperatures to ensure potentially hazardous foods are maintained at 40F or below. Probe thermometer available. Refrigerator logs left with operator. -hand sinks stocked; observed good employee handwashing-gloves in use - discussed proper glove use with no issues noted-walk in at 34F; all product 40F and below; product stored properly-date marking system in place-hot items are kept for 2 hours; then discarded. Sticker system in place-condiment bar temped ok - all product between 39-41F-hot dog rollers - product hot holding 147-181F-ice machine clean; scoop properly stored.-ice bags labeled -restrooms clean and stocked-3 compartment sink and test strips available - measured at 400ppm quat-chemicals labeled and properly stored-dumpster area checked ok-regular pest control by Ecolab - no issues noted at time of inspection.-discussed employee health - ensure anyone with gastrointestinal symptoms (vomiting / diarrhea) is excluded for 48 hours after symptoms stop. General Comments that relate to this Inspection Notes:-restrooms clean and stocked-food stored properly-walk in at 34F; milk at 40F-display reach ins at 32F and 34F; all product at 41F or less-freezer at -10F-dates checked ok; discussed first in; first out procedures with no issues noted.-regular pest control by Ecolab - no pest issues noted at time of inspection-chemicals properly labeled and stored-dumpster area checked ok-discussed employee health - ensure anyone with gastrointestinal symptoms (vomiting / diarrhea) is excluded for 48 hours after symptoms stop.	2/13/2015	Routine Inspection 1st	92
[1] Thermometers provided and conspicuous Provide thermometer in make-up unit [2] Toilet rooms: self closing doors; fixtures maintained; clean; hand soap/drying devices provided; proper waste receptacle No paper towels in back hand sink - ensure all hand sinks are stocked at all times for proper employee hand washing [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods clean floor in beverage walk-in and back floor drain under soda machines General Comments that relate to this Inspection General Notes:-front hand sink stocked-gloves in use-make-up unit missing thermometer: products inside checked less than 40F (sausage; deli meats and cheeses 38F to40F)-walk-in at 36F; hot dogs; taquitos 35F to 38F-freezer less than 0F-product dates current; FIFO policies in place-3-comp. sink sanitizer and wiping cloth buckets at 400 ppm quat-chemical test kits provided-time used as control for hot holding - all products kept 2 hours max - sticker system in use-restrooms stocked and clean-discussed employee health policies. Ensure employees ill with gastrointestinal symptoms are excluded for 48 hours after symptoms stopCFPM no longer employed - CFPM must be obtained by 4/30/14 (CFPM will be Jessica Weis) General Comments that relate to this Inspection General Notes:-display reach-ins all less than 40F-walk-in 38F-freezers less than 0F*ensure food items (even prepackaged in boxes) are stored 6" above ground-product dates current; FIFO policies in place-restrooms stocked and clean	2/11/2014	Routine Inspection 1st	96
General Comments that relate to this Inspection No violations noted at time of inspectionGeneral Notes:-hand sinks stocked-gloves used for all ready-to-eat food preparation/service-make-up unit at 37F -hot dogs; cheese; deli meats 38F-41F-time used as control for hot holding of pizza's; sandwiches; chicken nuggets - observed sticker system in place to monitor time - per corporate policy; all potentially hazardous foods discarded after 2 hours-hot holding; -hot dogs 144F-walk-in at 38F -cheese; deli meats 40F-all potentially hazardous foods received precooked and prepackaged-freezer less than 0F-observed equipment/temperature logs in use-three-comp. sink sanitizer checked at 200 ppm quat-chemical test kits available-wiping cloth sanitizer bucket at 200 ppm quat-ice machine clean; scoop stored properly-food and single service items stored 6" above ground-chemicals labeled and stored properly-restrooms stocked and clean-discussed employee health policies. Ensure ill employees with gastrointestinal symptoms (vomiting; diarrhea; fever; jaundice) are excluded for the duration of illness and 48 hours after symptoms stop.*Operator just completed ServSafe course and is waiting for certificate. Ensure WCHD CFPM certificate is obtained by 9/21/13. General Comments that relate to this Inspection No violations noted at time of inspectionGeneral Notes:-reach-ins all less than 40F-walk-in less than 40F-freezers less than 0F-product dates current-FIFO policies in place-ice bags labeled and stored properly-restrooms stocked and clean-chemicals labeled and stored properly	8/22/2013	Routine Inspection 1st	100
General Comments that relate to this Inspection Ok to issue permit to operate.All refrigerated and freezer equipment at proper ambient temperatures.All hand sinks provided with dispensers. Ensure to stock all dispensers with soap and paper towels prior to start of food prep activities.Clean and sanitize all work surfaces; food contact surfaces of equipment and utensils prior of start of food prep activities.Sink on coffee service counter not for hand washing; paper towel dispenser provided; no soap dispenser needed; other hand sink at food service area is provided with soap and paper towel dispensers.Risk category 2 assigned. Must have minimum of one Certified Food Protection Manager who has completed an approved course on staff full time by 6/3/13.Plans to open on 4/4/13 General Comments that relate to this Inspection Ok to issue permit too operate.All refrigerated and freezer units at proper ambient temperatures.Risk category 1 assigned. No certified Food Protection manger required for grocery permit; only for snack bar permit.Plans to open 4/4/13	4/2/2013	Opening Inspection	100

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