- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
21 - Walk in freezer has ice build up on floor and ceiling > Remove ice from floor and ceiling to provide smooth cleanable surface and remove slip hazard
- [1] Single service: articles; storage; dispensing; used
24 - Single serve trays & cups stored on floor > Store food items off ground to prevent contamination
- General Comments that relate to this Inspection
Cheddar wourst and hot dogss 171-175 out of ovenServe line Bahama Mama/apple sausage/jalepeno mama 143 + F -condiments salsa/onions/relish <39 FPrep table turkey/ham/salami/cheese/hot dogs <40 F -thermometer 36 FStem thermometer availableWalk in freezer - 8 F3 compartment sink available 200-300 quatSanitizer bucket 200-300 ppm quatSanitizer test strips availableHandsinks available and stocked / Observed usingFood grade gloves worn by prep personnelRestrooms good / Discussed employee health
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3/18/2015 | Routine Inspection 1st | 98 |
- [1] Wiping clothes: clean; use restricted
Sanitizer bucket/cloths at < 200 ppm quat. Maintain bucket/cloth between 200 - 400 ppm
- General Comments that relate to this Inspection
Handsinks properly stockedHot hold temps - hot dogs 147- 161 f; Jumbo 150 - 161 f; pretzel dog 143 f; burritos 175 fWalk-in unit 40 f-hot dogs 38 f; susafe 37 fPrep cooler 40 f-ham 43 f; chicken 42 f*Check product temps and maintain below 40 f (unit in use at time of inspection)Sanitizer for three compartment sinks at 400 ppm + strips available*Traci Whaley has Serve Safe Cerificate; but needs to apply for WCHD Certification within 7 days (11/5/14)*All other corrections to be made immediately
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10/30/2014 | Routine Inspection 1st | 99 |
- [3] CFPM or person in charge present; certificates posted as required
No Washoe County Certified Food Manager on staff. Facility must keep a minimum of one full time WCCFM on staff at all times *Facility has not had a listed CFM since opening in October of 2011 in spite of notices of violation. Full time CFM must be on staff within 30 days*
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
Hand sink soap dispensers must be mounted to the wall or standard pump dispensing hand soap dispensers must be used. Repair or replace.
- General Comments that relate to this Inspection
Hand sinks stocked-hand washing observed-gloves wornHot holding ok-temps @ 150F +-temp logs kept-product discarded after 2 hoursAll food stored off floorWalk in @ 40F-thawing done in walk in-no raw productMake up unit @ 40F-pre cooked burger patty @ 40FReviewed BBQ set up outside - all operations okSanitizer bucket @ 200ppm quat-test strips availableThree compartment sink @ 200ppm quatCondiments have appropriate scoops*Reviewed storage of utensils with operator and thawing procedures. **Failure of facility to obtain a full time CFM within 30 days may result in reinspection fees and or additional enforcement.
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7/1/2013 | Routine Inspection 1st | 96 |
- [3] CFPM or person in charge present; certificates posted as required
Need one for this facility. Need to post CFPM certificate
- [2] Food (ice) contact surfaces: designed; constructed; maintained; installed; located
Observed pink mold growing inside the ice machine. Need to clean to reduce contamination and clean unit on a routine basis to inhibit the growth of mold.
- General Comments that relate to this Inspection
Bathrooms clean and stockedHandsinks clean and stockedSanitizer bucket 400 ppm Quat 3 compartment sink 400 ppm Quat; need Quat test stripsAll fridges <=41FAll freesers <=0FAll food storage goodhot dogs 41F/168FIce scoop storage good
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9/25/2012 | Routine Inspection 1st | 95 |
- [3] CFPM or person in charge present; certificates posted as required
No CFPM; Must obtain CFPM and register with WCHD within 30 days (10-6-2011).
- General Comments that relate to this Inspection
Handsink fully stockedAll Berage stations cleanTemps noted: Taquitos @162F; Beer Brats @171F; Jalapeno Dog @184F; Pizza @142FCondiment bins cleanScoops properly stored3-comp sink used for utensil sanitization
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10/6/2011 | Routine Inspection 1st | 97 |
- [3] CFPM or person in charge present; certificates posted as required
Maverick must have a Certified Food Manager for Snack bar. A Serv Safe course must be completed w/in 60 days of 5/18/11. A manager or employee must attend and complete a 16 hour serv safe course by 7/18/11. Once course is completed the CFPM must come to Washoe County Health District and apply and receive Food Managers card by 5/18/11. The CFPM requirement only applies to this location. *** Gave out Approved instructors list for Serv Safe course**
- General Comments that relate to this Inspection
Opening inspection: Handsinks operational (Hot & Cold water). 3 compartment sink operational - ok. Prep sink - ok. Reach in cooler @ 40 f. Floors - ok.Walls & FRP - OkCounters - Ok Floor sinks - ok.
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5/19/2011 | Opening Inspection | 97 |
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