- [3] CFPM or person in charge present; certificates posted as required
The Washoe County Certified Food Protection Manager Certificate has expired. The facility has until 07/05/15 to have a current Washoe County Certified Food Protection Manager Certificate
- General Comments that relate to this Inspection
Notes:-The make up unit has been repaired and is holding proper temperatures. Thermometer at 42F. Chicken 41F; Sausage 43F; Tomato 40F; Turkey 43F. Facility was not using the bottom portion of the make up unit during the inspection. Facility may begin using the bottom portion of the make up unit. Continue to monitor temperatures to ensure temperatures remain at 41F or below.-Spills have been cleaned from the floor in the walk in cooler.
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6/8/2015 | Routine Reinspection 1st | 97 |
- [5] Potentially hazardous food meets temperature requirements during storage; preparation; display; service; transportation
-Observed the thermometer in the make up unit at 48F. Potentially hazardous food items in the top and bottom of the unit were out of temperature. On top: Ham 54F; Sausage 54F; Chicken 52F; Turkey 50F. Tomato had just been taken out of the walk in cooler and was 41F. Tomato ok. On bottom: Turkey 50F; Pickles 50F.*Operator voluntarily discarded all potentially hazardous food items that were out of temperature in the top and bottom of the make up unit.*Operator must have the make up unit holding temperature at 41F or below by 06/08/15.*Operator may use the make up unit to prepare orders on the following conditions:- Keep only small portions in the top section of the make up unit. No items may be stored in the bottom section of the unit.-Small portions must be kept on ice.-Small portions can be held no longer than 4 hours. No items may remain in the unit longer than 4 hours.*Operator may use the make up unit as normal when the temperature in the top and bottom portion remains at 41F or below and when items in the unit remain at 41F or below.
- [3] CFPM or person in charge present; certificates posted as required
-The Washoe County Certified Food Protection Manager Certificate has expired. Facility has 30 days; 07/05/15; to have a current Washoe County Certified Food Protection Manager Certificate.
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
-Observed liquid and solid spilled items under the shelf; on the floor; on the right hand side of the walk in freezer. Ensure floors are cleaned within 7 days; 06/12/15; to prevent the attraction of pests and vermin.
- General Comments that relate to this Inspection
Notes: -Discussed hand washing policy and employee sick policy. Ensure employees sick with gastrointestinal symptoms ie. vomiting; diarrhea; jaundice; stay out of work at least 48 hours after symptoms have stopped.-Handsink clean and stocked.-Observed good glove use.-Restrooms clean and stocked.-Walk in cooler at 36F. Tomato 39F; Turkey 40F; Lox 40F; Chicken 40F; Ham 40F.-Walk in freezer at -7F. All items frozen. Ice from Safeway. Lights shielded.-Smoothie bar good. Pineapple 33F; Peaches 33F.-Ice good. Scoop storage good.-Reach in dairy cooler at 30F. All dates good.-Outside garbage stored properly.-Mop area clean.-Utensils clean and stored correctly.-Observed good food storage.-Observed good chemical storage.-Dishwasher at 100 ppm Chlorine.-Sanitizer at 300 ppm Quat.-Test strips available.-Cutting board clean and smooth.*Recommend cleaning fans in bathrooms to allow proper ventilation.
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6/5/2015 | Routine Inspection 1st | 91 |
- General Comments that relate to this Inspection
No violations noted.Notes:Restrooms and handsinks properly stocked.Discussed importance of handwashing.Discussed employee health. Ensure employees ill with gastrointestinal symptoms (vomitng and/or diarrhea) are excluded for at least 48 hours after symptoms stopWalk-in cooler at 40 f-turkey 38 f-roast beef 39 f-cheese 39 fWalk-in freezer at -7 fPrep cooler at 45 f (during breakfast rush-product temped at 38 f - 42 f. Monitor unit to ensure it drops back down to 40 f or below.Soup hot holding at 154f.Discussed cooling procedures - good. Facility utilizes an ice bath. Ensure that food that has been cooled down is reheated to 165 f minimum.Sanitizer buckets at 200 - 400 ppm quatDishwasher sanitizing at 100 ppm chlorineTest strips availableFacility very clean and well kept
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11/14/2014 | Routine Inspection 1st | 100 |
- [4] Sanitization rinse; clean; temperature concentration; exposure time; equipment; utensils sanitized
Dishwasher out of sanitizer. Sanitizer was replaced and dishwasher now sanitizing at 100 ppm chlorine. Corrected.
- General Comments that relate to this Inspection
Notes:Restrooms and handsinks properly stocked. Discussed importance of handwashing.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 37 f-smoked turkey 39 f-lox 38 fPrep unit at 38 f-chicken and ham (on top) both at 41 f-sausage (on bottom) 35 fDiscussed keeping top of unit closed during slower times.Walk-in freezer at -8 fSoup hot holding at 145 f. Soup is received frozen; heated to 165 f and then hot held above 140 f. Soup is discarded at end of night.Sanitizer buckets at 200 ppm quat.Test strips available for both quaternary ammonia and chlorine sanitizersFacility very clean and well kept
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6/18/2013 | Routine Inspection 1st | 96 |
- General Comments that relate to this Inspection
Product tempeatures taken on top of refrigerated prep unit: grilled chicken breast 36 F; sausage pattie 40 F; roast beef 37 F; sliced american cheese 40 F.Sliced turkey 38 F and sliced salami 38 F inside of unit.Walk-in cooler at 38 F. Sliced smoked turkey 38 F; sliced ham 38 F; grilled chicken breast 35 F; sliced provolone cheese 38 F; sliced cheddar cheese 36 F in walk-in cooler.Walk-in freezer at -2 F.Dish washer checked at 100 ppm chlorine concentration and 110 F; ensure that dish washer temperature reaches 120 F.Soup at 165 F in soup warmer unit.Noted hand sinks in prep areas and restrooms stocked and functional.Small tub of butter left at room temperature for not more than 4 hours; Tub has tag with time to discard by; ok.Dates on food products checked were current.Noted facility to be kept clean in general. Noted common dumpster enclosure to be clean.
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1/11/2012 | Routine Inspection 1st | 100 |
- [1] Outside storage area enclosures: properly constructed; clean; controlled incineration
Trash build-up noted behind the dumpsters in trash enclosure. Clean trash enclosure and keep this area clean. Enclosure to be cleaned by 1/20/2011.
- General Comments that relate to this Inspection
Product temperaures taken in refrigerated prep unit: chicken breast 39 F. sliced ham 42 F; cheese 42 F; tuna salad 43 F. Thermometer insode unit at 42 F. Lower temperature of unit to keep product temperatures at 40 F or below.Walk-in coler at 35 F. turkey 36 F; ham 39 F; cheese 40 F.walk-in freezer at -2 F.Dish washer at 120 F and 50 ppm chlorine concentration.Noted hand sinks in prep area and restooms stocked and functional.
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1/18/2011 | Routine Inspection 1st | 99 |
- General Comments that relate to this Inspection
Items noted on the previous inspection of 1/26/2010 have been corrected.Quats sanitizer in sanitizer bucked checked at 200 ppm.Dish washer's chlorine sanitizer checked at 100 ppm.Butter now being kept refrigerated since las inspection.
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2/1/2010 | Routine Reinspection 1st | 100 |
- [4] Sanitization rinse; clean; temperature concentration; exposure time; equipment; utensils sanitized
Dish washer noted being operated on empty chlorine container.No chlorine registered with test strips.Chlorine concentration checked at 100 ppm after chlorine bottle replaced.Ensure to monitor dish washer daily for proper chlorine level.
- [1] Non-food contact surfaces of equipment and utensils clean
Clean self-service conter of dust and debris build-up underneath coffee equipment.
- [1] Wiping clothes: clean; use restricted
Quats sanitizer checked at about 100 ppm in sanitizer bucket.Increase quats tablet ratio to keep quats concentration at 200 ppm to 400 ppm
- General Comments that relate to this Inspection
Product temperatures taken on prep unit: turkey 39 F; sliced cheese 39 F; cream cheese 37 F; chicken breast 37 F.Walk-in cooler at 36 F. Temperatures taken in walk-in cooler: turkey 36 F; swiss cheese 38 F.Walk-in freezer at 0 F.All hand sinks found stoicked and functional.Proper employee hand wash practices observed.Small container of butter noted being left at room temperature. Butter must be kept refrigerated at 40 F or below; if butter needs to be left out for softness; container must be labeled with time when butter is placed at room temperature; and any butter remaining in the container must be discarded 4 hours later.
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1/26/2010 | Routine Inspection 1st | 94 |
- General Comments that relate to this Inspection
All items noted on the previous inspection conducted on 1/20/2009 have been corrected.
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1/27/2009 | Routine Reinspection 1st | 100 |
- [2] Food protected during storage; preparation; display; service; transportation
two in-use one-gallon size dressing containers noted to have past use/best by dates. Dressings voluntarily discarded.
- [1] Non-food contact surfaces of equipment and utensils clean
Clean top of dish washer. Clean all stainless steel wall shelves in dish washing area.
- [1] Installed; maintained
Standing water and slime noted in floor sink for soda dispneser. Service floor sink to ensure proper drainage and keep clean.
- [1] Lighting provided as required; fixtures shielded
Light tube over top shelf of muffin case is missing its cover. Provide light cover or replace tube with shatter resistant light tube
- General Comments that relate to this Inspection
Food temperatures in refrigerated prep unit: pre-cooked chicken breast 32 F; sliced roast beef 35 F; sliced turkey 39 F.Food temperatures in walk-in cooler: sliced cheese 38 F; sliced ham 38 F; pre-cooked chicken breast 30 F.Soups at 146 F and 161 F.Dish washer at 120 F and 100 ppm chlorine.Quats sanitizer in wiping cloths' pail at 200 ppmHand sinks stocked and functional.
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1/20/2009 | Routine Inspection 1st | 95 |
- General Comments that relate to this Inspection
Notes:Bacon 37 fTomatoes 35 fHam 37 fReach in cooler 20 fWalk in 34 fFreezer 6 fBathroom stocked w/ p towels; t paper; soapHandsinks stocked w/ p-towels and soap.Floors and counters clean.
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1/15/2008 | Routine Inspection 1st | 100 |
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