- General Comments that relate to this Inspection
No violations noted at the time of inspection.All food product and single use items properly stored 6" off the ground.Wiping cloths kept in sanitizer solution.Floors observed clean in the back store and throughout the facility.Thank you for correcting these violations.
- General Comments that relate to this Inspection
No violations noted at the time of reinspection.All food product in the walk-in cooler properly labelled with name and expiration date.Ice scoop properly stored and ice bagging chute properly stored off the ground.Floor sinks observed clean.Handsink observed clean and uncluttered and soap; paper towel and hot/cold running water available. Soap dispenser properly mounted to the wall to promote proper handwashing.Thank you for your efforts in correcting these violations.
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2/26/2015 | Routine Reinspection 1st | 100 |
- [1] Original container; properly labeled
Observed beans and rice in walk-in cooler with no label or discard date. Ensure that all product not in its original container is properly labelled with common name and use by date.**Corrected on site
- [2] Food protected during storage; preparation; display; service; transportation
050) Food product stored on floor. Store all food product at least 6 inches off floor to prevent potential cross contamination.Observed cases of product and single use items on the floor in the back store room. Store off the floor to prevent cross-contamination.**Corrected on site.
- [1] In-use food; ice dispensing utensils properly stored
Ice scoop stored on top of ice machine (Repeat violation). Ice scoop must be stored in a separate container or in the ice machine with the handle out of the product.
- [1] Wiping clothes: clean; use restricted
250) Moist wiping cloths must be kept in sanitizing solution between uses to prevent bacteria growth.**Corrected on site.
- [1] Installed; maintained
Floor sinks under ice machine; 3-compartment sink; the soda machine drain line and the hand sink in the prep area of the kitchen observed to be dirty.Thoroughly clean and maintain the floor sinks as part of a regular cleaning and maintenance schedule.
- [4] Number; convenient; accessible; designed; installed
300) All hand washing sinks must remain unobstructed and accessible during operation to ensure proper hand washing.Observed hand sink in the prep area surrounded by clutter and food product impacting access to the handsink. There was an open container of cheese under the paper towel which became contaminated from water dripping off hands. *Voluntarily discarded product. There was also a spray bottle of chemical next to the sink. Ensure all chemicals are properly stored and not near the handsink. (**Corrected on site). Handsink by the 3-compartment sink was blocked with a metal cooling rack. (**Corrected on site). Ensure that all hand sinks are properly stocked with soap and paper towel and easily accessible to promote frequent and proper hand washing.
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
350) Floors dirty. Clean thoroughly to prevent vermin attraction and maintain sanitary conditions.Floors under the shelves in the back storage area are dirty and have loose product tucked in the corners. Clean the floors regularly to detract vermin.**Corrected on site.
- General Comments that relate to this Inspection
Bathroom properly stocked with soap; paper towel and hot/cold running water.Product on shelves properly stored 6" above the ground (except as noted above) and expiration dates are monitored and rotated.Chemicals properly stored and labelled.Fridges temperatures observed at 40F and below (36F; 32F; 38F)Freezer temperature observed at -10FDiscussed pest control with operator.Discussed employee exclusion policy (48 hours after last bout of vomitting and diarrhea).
- General Comments that relate to this Inspection
Hand sinks properly stocked with soap and paper towel.Walk-in and reach in coolers holding product at 40F or below.Turkey @ 40FHot Dog @ 37FCheese @ 42F (operator was prepping at the time)Freezer at -2F. Food frozen solid.All product is received pre-cooked and frozen. Operator uses thaw pull into refrigerator and then cooks each item individually before assembly.Observed good hand washing practices and no bare hand contact with food.Operator uses time as a public safety control and hot food is not held longer than 2 hours. A time stamp is located on the food product wrapper.Discussed how to setup 3-compartment sink properly. Operator uses quat for sanitation and test strips available to measure 200ppm.
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2/19/2015 | Routine Inspection 1st | 89 |
- General Comments that relate to this Inspection
Notes-Ice scoop properly stored.-CFPM on staff.-Ice machine clean.-Test stripes available.-All items stored at least 6" off the ground.-Ice removed from floor of freezer.
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3/14/2014 | Routine Reinspection 1st | 100 |
- [1] In-use food; ice dispensing utensils properly stored
Store ice/food scoops within separate clean container or in product with handle up to minimize hand contact with product.
- [3] CFPM or person in charge present; certificates posted as required
No CFPM on staff. Manager has gone through Serv Safe training; but is not registered with Washoe County as a CFPM. 60 days to obtain a CFPM (5-6-2014).
- [2] Food (ice) contact surfaces: designed; constructed; maintained; installed; located
Mold build up in ice machine. Discard ice and clean machine to ensure safety of ice served to customers.
- [2] Accurate thermometers; chemical test kits provided; gauge cock (1/4" IPS Valve)
No chemical test kits available. Must provide chemical test kits to test the sanitizer levels.
- [1] Single service: articles; storage; dispensing; used
Improper storage of single service articles. Store all single service articles at least 6" off ground to avoid cross contamination.
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
Ice build up on the floor of the walk-In frezer. Remove ice to ensure the safety of th employees working in the frezer.
- General Comments that relate to this Inspection
Notes-Freezer -20F.-Reach-In 20F.-Reach-In 30F.-Reach-In 39F.-Walk-In 38F.-Walk-In 39F.-Dairy dates ok.-Can dates ok.-Deli dates ok.-Bread dates ok.-Pastry dates ok.-Bathroom properly stocked.-All lights properly shielded.-All items stored at least 6" off the ground.
- General Comments that relate to this Inspection
Notes-Hand sinks properly stocked.-Hot Holding-Hot dogs 147-156F.-Bundles 142F.-Corndogs 165F.-Tornados 190F.-Pizza 145F.-Walk-In 38F.-Freezer 0F.-Three compartment sink ok.-Mop sink ok.-Bathroom properly stocked.-Chemicals properly stored.-All lights properly shielded.
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3/7/2014 | Routine Inspection 1st | 90 |
- [2] Food protected during storage; preparation; display; service; transportation
Food items stored on groiund. All food items must be stored at least 6" off the ground.
- [2] Food protected during storage; preparation; display; service; transportation
Food items stored on the ground. All food items must be stored at least 6" off the ground.
- General Comments that relate to this Inspection
Notes-Ice machine clean.-Ice scoop properly stored.-Reach-In 32F.-Reach-In 42F.-Freezer 0F.-Freezer-20F.-Walk-In 32F.-Walk-In 30F.-Deli dates ok.-Bread dates ok-Can dates ok-Dairy dates ok.
- General Comments that relate to this Inspection
Notes-Hand sinks properly stocked and used.-Walk-In 38F.-Freezer 10F.-Hot holding-Egg Roll 145F.-Tornando 148F.-Bundle 142F.-Hot Dogs 142-144F.-THree compartment sink ok.-Mop sink ok.-Test stripes available.-Bathrooms ok.
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4/2/2013 | Routine Inspection 1st | 96 |
- [3] CFPM or person in charge present; certificates posted as required
TBD-Above hasa serv safe just has to come down to County Health and pay $28 to obtain Washoe County Certified Food Protection Manager. 15 Days. Operator has already had 90 days to certify an employee.
- [2] Accurate thermometers; chemical test kits provided; gauge cock (1/4" IPS Valve)
No test strips on site need to obtain to ensure proper sanitizer levels.
- General Comments that relate to this Inspection
Notes: Below noted at time of inspection:1) Store clean and organized.2) Handsinks stocked3) Hot holding: Hot dogs 157-163; breakfast/sandwiches 137-141 all degree F.4) Coolers in front at 37 degree F.5) Prep cooler 47 degree F on top should be 40 degree F need to keep lid closed as much as possible; no hazardous food.6) Dry storage ok7) Ice machine ok; bag own ice.8) 3 comp sink sanitizer 400 ppm.9) Trash and mop areas ok.
- General Comments that relate to this Inspection
Notes: Below noted at time of inspection:1) Store clean nad organized.2) Dairy refer at 36 degree F all product dates good.3) Freezer at -20 degree F all product frozen and properly stored.4) Soda and coffee area clean.5) Handsink ok6) Trash ok.7) All food properly stored off the floor.
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3/27/2012 | Routine Inspection 1st | 95 |
- General Comments that relate to this Inspection
The items noted on the previous inspection conducted on 11/2/11 have been corrected.Ok to issue permit to operate.All refrigerated equipment operating at below 40 F and freezewrs at below 0 F.The two counter mounted sinks in the foodservice counters at sales floor area are not intended for hand washing and are not therefore provided with soap; only paper towels. The use of this sinks is to riinse equipment parts and to dump out liquid products from equipment.All hand sinks designated for hand washing in food prep areas and restrooms are provided with soap and paper towels and dispensers.All the floor sinkos located inside cabinets to be checked for cleaning and maintenance every 2 weeks to ensure they are kept clean.Risk category 2 assigned for snackbar permit. FAc ility must have at least one Certified Food Protection Manager on staff full time by 1/09/2012Plans to open this day.
- General Comments that relate to this Inspection
The items noted on the previous inspection conducted on 11/2/11 have been corrected.Ok to issue permit to operate.The two counter mounted sinks in the foodservice counters at sales floor are not intended for hand washing and are not therefore provided with soap; only paper towels. The use of this sinks is to riinse equipment parts and to dump out liquid products from equipment.All hand sinks designated for hand washing in food prep areas and restrooms are provided with soap and paper towels and dispensers.All the floor sinkos located inside cabinets to be checked for cleaning and maintenance every 2 weeks to ensure they are kept clean.Plans to open this day.Risk category 2 assigned for snackbar permit. FAc ility must have at least one Certified Food Protection Manager on staff full time by 1/09/2012Plans to open on 11/10/2011
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11/9/2011 | Opening Inspection | 100 |
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