- General Comments that relate to this Inspection
NOTES:NO VIOLATIONS NOTED AT TIME OF INSPECTION.HANDSINKS AVAILABLE AND PROPERLY STOCKED.OBSERVED GOOD HANDWASHING WHILE ON SITE.PROVIDED HANDWASHING SIGNAGE WHILE ON SITE.OBSERVED GOOD NO BARE HAND CONTACT WITH READY TO EAT FOODS - FACILITY ALREADY HAS THIS IN PRACTICE.ALL FOOD PROPERLY STORED.GOOD HOT AND COLD HOLDING TEMPS - ALL WITHIN REGULATION.DISHWASHER GOOD AT 100PPM CHLORINE.DID NOT OBSERVE ANY COOLING WHILE ON SITE BUT REVIEWED COOLING PROCESS.TEMPS ARE TAKEN AND LOGGED 3 TIMES PER DAY.FINAL COOK TEMP OF SCRAMBLED EGGS AT 155F.FACILITY USES PASTUERIZED SHELL EGGS.NO PEST CONTROL ISSUES.NO EMPLOYEE HEALTH ISSUES.FACILITY NEEDS TO LOOK INTO THE PLUMBING OF COOKLINE AND FRONT SERVICE AREA HANDSINKS. THE WATER GETS WARM AND THEN TURNS COLD. HAVE SINKS LOOKED AT TO ENSURE PROPER SUPPLY OF HOT WATER. (OTHER SINKS FINE)REVIEWED COOLING LOGS AND THEY ARE NOT BEING COMPLETED. MUST ENSURE THAT STAFF IS PROPERLY COMPLETING COOLING LOGS. COOLING STARTS AT 135F AND MUST REACH 70F WITHIN 2 HOURS AND THEN 70F-41F IN AN ADDITIONAL 4 HOURS.MANAGER IS CURRENTLY STUDYING FOR CERTIFIED FOOD PROTECTION MANAGER TEST.FACILITY HAS NOT HAD ANYONE FAIL CFPM TEST WITHIN THE LAST YEAR.
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10/26/2015 | Routine Inspection 1st | 100 |
- [1] Installed; maintained
Facility shall check service station with low hot-water pressure; staff need more water pressure for effective handwashing.
- General Comments that relate to this Inspection
Routine Reinspection:New cooling procedures in place; turkey breast checked at 38F; potatoes checked at 36F.
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8/15/2014 | Routine Reinspection 1st | 99 |
- [5] Potentially hazardous food meets temperature requirements during storage; preparation; display; service; transportation
Observed baked potatoes at 46-47F from the day before; in addition; observed turkey breast at 43-44F from the day before. Product voluntarily discarded on-site. ****reviewed proper cooling procedures to ensure product goes to 70F within 2 hours and from 70F to 40F within (4) hours. No more than six hours to get to 40F.**** Slice products into smaller pieces to ensure proper cooling.(correction on-site)
- [1] Installed; maintained
Facility shall check service station with low hot-water pressure; staff need more water pressure for effective handwashing.
- General Comments that relate to this Inspection
The following was observed at the time of inspection:Hot-holding/cooking temperatures checked good; marinara at 144F; sausage at 154F; white gravy at 146F; eggs cooking at 152; corned beef cooking at 177F; ham at 173F; potatoes at 182F.Cold-holding checked good; tomatoes at 36F; turkey at 38F; blue cheese at 41F; raw ground beef at 36F. Cooling to be corrected as noted above***Handsinks stocked and functional; reviewed handwashing procedures. Observed glove use with ready-to-eat foods.Dishwasher sanitizing at 50-100ppm chlorine on final rinse sanitization.Sanitizer buckets checked at 200-400ppm quatinary ammonia.All refrigeration and freezer systems checken within regulation; walk-in refrigeration checked at approximately 35F. Reviewed employee illness polices; pest control reports; and daily temperature logs.Note: Please ensure staff use proper clean gloves when slicing ready-to-eat products. Please wear a clean plastic glove over the cutting glove.
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8/14/2014 | Routine Inspection 1st | 94 |
- [2] Food (ice) contact surfaces: designed; constructed; maintained; installed; located
Facility shall resurface/replace cutting boards on main food service line; cutting boards are heavily worn. Please maintain food contact surfaces smooth and easily cleanable. Since these are heavy use cutting boards; recommend hard rubber style cutting boards.
- General Comments that relate to this Inspection
The following was observed at the time of inspection:Hot-holding/cooking temperatures checked good; hamburger final cook temperature at 174F; clam chowder at 143F; corn chowder at 142F; spicy tomato marinara at 157F; hot apples at 162F.Cold-holding checked good; cooked and cooled baked potato at 37F; apple crisp at 41F; quiche at 38F; corned beef at 39F; ham also 39F.Dishwasher sanitizing at 50-100ppm chlorine on final rinse sanitization.Handsinks checked stocked and functional; observed handwashing and glove use with ready-to-eat foods.All refrigeration and freezer temperatures checked within regulation; walk-in ambient temperature checked at approximately 38F.Reviewed employee illness procedures; all procedures checked good.Observed good Managerial Control in restaurant*****
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11/1/2013 | Routine Inspection 1st | 98 |
- [1] Installed; maintained
Floor sink on cook line not draining properly. Ensure all floor sinks/drains are free flowing. Plumber arrived on site - Corrected.
- General Comments that relate to this Inspection
Notes:Restrooms and handsinks properly stocked. Discussed importance of handwashing. Observed lots of employee handwashing - good.Discussed employee health. Ensure employees ill with gastrointestinal symptoms (vomiting and/or diarrhea) are excluded for at least 48 hours after symptoms stop.All coolers at 40 f or below and stocked with thermometers-crab 41 f-ham 37 f-chicken 39 f-salmon 39 f-pasta 37 fHot holding temps good-french onion soup 171 f-aus jus 157 f-pot pie 200 fLine checks done 3 times daily and loggedDiscussed cooling procedures - goodObserved good food storageDishwasher sanitizing at 100 ppm chlorine. Test strips on site.Sanitizer buckets 200-400 ppm quat. Changed at least every two hours. Test strips on site.Facility clean and well kept*Facility has work order in for broken floor tiles on cook line. Also; cook line tiles will need to be regrouted in the future. Start taking steps to move forward on this.
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12/7/2012 | Routine Inspection 1st | 99 |
- [3] CFPM or person in charge present; certificates posted as required
No Certified Food Protection Manager. Facility was instructed at last years inspection to obtain a CFPM. Provide at least one CFPM for facility.
- [1] Wiping clothes: clean; use restricted
Observed dirty wiping cloth used to wipe knife and knife then used to cut strawberries. Store wiping cloths in sanitizer solution in order to prevent cross contamination. Corrected on site.
- [1] Premises free of litter; unnecessary articles; equipment/personal articles properly stored; authorized personnel
Observed employee personal items stored on prep table. Also observed baby bottle stored with utensils in dishwashing area. Ensure employees store food/drinks and other personal items away from prep areas and customer food/food equipment. Corrected on site.
- General Comments that relate to this Inspection
Notes:Restrooms and handsinks properly stocked. Discussed importance of handwashing. (Remind staff to wash hands after glove changes).Discussed employee health. Ensure employees ill with gastrointestinal symptoms (vomiting and/or diarrhea) are excluded for at least 48 hours after symptoms stop.Hot holding temps good-black beans 165 f-country gravy 170 - 175 f-brown gravy 165 f-turkey 182 f-soups 182 f - 178 f-sausage 145 fMake-up unit across from cook line at 44 - 47 f during breakfast lunch-turkey 42 - 46 f-cheese 47 f*Monitor temps during line checks to ensure coolers and food product maintain 40 f or below. Recommend turning cooler down and staging less food product.Reach in cooler at 36 f-pasta 38 fRefer drawers under line holding at 40 f or below-chicken 40 f-shrimp 38 f-burger patties 38 fReach in cooler 36 f-raviolis 38 fWalk-in cooler at 40 f-turkey 38 f-beef 41 f-chicken 36 fDiscussed cooling procedures - good. Ensure food product cools from 140 f to 70 f within 2 hours and 70 f to 40 f within 4 hours. Utilize ice bath; ice wands; or shallow pans cooled uncovered.Observed overall good food storage. Ensure all white powders (flour; sugar; etc is labeled). Also do not store food in open metal cans.Sanitizer buckets at 200 ppm quat and changed hourly. Dishwasher sanitizing at 100 ppm chlorine.Other Recommendations:-Clean dry storage upstairs and keep door to attic closed-Slow draining floor sink by walk-in cooler. Clear floor sink so it is free flowing.-Locate chlorine test strips for dishwasher.-Monitor walk-in freezer as ice is building up. Repair as necessary.**Cutting boards on cook line need to be resanded or replace to ensure easier cleanability.
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10/25/2011 | Routine Inspection 1st | 95 |
- General Comments that relate to this Inspection
No violations noted.Notes:Handsinks and restrooms properly stocked. Discussed importance of handwashing.Discussed employee health. Ensure employees ill with GI symptoms are excluded for at least 48 hours after last bout of illness.All refers/freezers within acceptable limits-marinara 37 f; salmon 39 f; ham 38 f; shrimp 41 f; tuna 33 f; chicken 40 fHot holding temps good-pot roast 165 f; gravy 162 f; soups 155-160 fDiscussed cooling procedures - goodDishwasher sanitizing at 100 ppm chlorine. Test strips on siteSanitizer buckets at 50 ppm chlorineGood food storage. All raw product stored below RTE foods.Facility very clean and well keptFound operator to be knowledgeable of proper food handling proceduresUnable to verify CFPM. Tony's CFPM certification expired 1/25/10. Obtain a CFPM by 12/16/10. List of instructors left with operator.
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11/17/2010 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
No violations noted.Notes:Handsinks and restrooms properly stocked. Observed handwashing - good.Discussed importance of good handwashing/proper glove useAll refers at or below 40 f-cheese 38 f; hamburger 37 f; salmon 38 fHot holding temps good-beans 150 f; beef 170 f; gravy 175 fFood storage good - all raw food away from RTE foodsQuat sanitizer buckets at 200 ppm. Dishwasher sanitizing at 100 ppm chlorine. Test strips available.Facility clean and well keptFacility has a pipe leaking under flooring. Facility is in the process of fixing problem. Impact is very minimal.Please note that Tony's CFPM certification expires on January 25th. Recertify by this date.
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11/9/2009 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
All handsinks and restrooms properly stockedObserved employee handwashing and proper glove useAll refrigeration checked good at or below 40FGood separation of raw and ready to eat foods in all refrigeratorsAll items in freezer frozen solidDipper wells functionalAll food and ice scoops stored properlyShelby Wesson has 30 days to register Serv Safe certificate with Washoe County Health District
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12/10/2008 | Routine Inspection 1st | 100 |
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