- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
Formica countertop underneath the coffee and espresso maker observed held together with clear tape. Facility shall replace or resurface countertop to be durable; smooth and easily cleanable. Tape is not easily cleanable.
- General Comments that relate to this Inspection
Cold holding termperatures recorded:Cut tomatoes in walk in refer @ 37.5 F and turkey slices @ 37.8 F.Makeup table temps. recorded: Ham slices @ 41 F; turkey @ 41 F; cheddar cheese @ 37.2 F and American cheese @ 37.8 F. 0 F at reach in freezer; all food properly stored. Dairy dates current.Quat sanitizer recorded at 200 ppm at sanitizer bucket.Handsinks properly stocked and observed good handwashing. Employees at facility wash hands properly and frequently. Chemicals properly stored and labeled. Reviewed with employee to discontinue wearing wrist jewelry as a food handler. Jim Zbella the permit holder is also a Washoe County Certified Food Protection Manager for this facility and the other My Favorite Muffin located on California Street. No bare hand contact to ready to eat foods.
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7/7/2015 | Routine Inspection 1st | 99 |
- [1] Non-food contact surfaces of equipment and utensils clean
Observed outside lid to ice machine visibly dirty. Non food contact surfaces of equipment dirty. All non food contact surfaces of equipment must be clean.* Corrected on site.
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
Observed loose plastic lids and debris under stainless steel shelves in dry storage. Floors dirty. Clean thoroughly to prevent vermin attraction and maintain sanitary conditions.
- General Comments that relate to this Inspection
Cold holding units checked OK: 2 door freezer @ 0 F; Makeup unit @ 38 F; 1 door dairy case @ 38 F; open beverage display recorded @ 38 F.Food temps. recorded: Sliced ham @ 42 F; cut tomatoes @ 41 F; turkey slices @ 39 F and cheese slices @ 37 F.All single service articles stored off ground. Facility uses date coding consistenly. Recommend following use by dates on open containers of dairy. Do rotate food products first in first out method. Soup is commercially processed and reheated in warmer. Soup must hot hold at 140 F or higher. Facility has thermometers on site. Quat sanitizer recorded at 200 ppm.Handsinks properly stocked and inspector observed good handwashing. Facility has no bare hand contact to ready to eat foods. Employee restroom observed clean and stocked.
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9/5/2014 | Routine Inspection 1st | 98 |
- General Comments that relate to this Inspection
All violations corrected at time of reinspection. Thank you.Turkey recorded @ 36 F; ham @ 37 F; sausage patties @ 36.7 F and sliced cheesed between 36-37 F at makeup table. Missing wall tiles replaced and vent cover replaced behind cold holding beverage unit. Quat test strips acquired.No observance of fruit flies at time of inspection. Continue to have Western Pest Control service facility on a routine basis for vermin prevention. Observed good handwashing.
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5/17/2013 | Routine Reinspection 1st | 100 |
- [4] Facilities to maintain product temperature
Observed food stored in 2 door makeup table with the following recorded temperatures:American; cheddar and swiss cheese slices temped at 44.5 F; turkey slices @ 43 F; ham between 45-47 F and sliced tomatoes @ 45 F. Cold holding unit not maintaining proper temperature. Repair unit to maintain 40 degrees F or below to prevent bacteria growth.* Operator lowered thermostat at time of inspection.
- [1] Walls; ceilings: attached equipment constructed; good repair; clean surfaces; dustless cleaning methods
Replace missing wall tiles on side of walk in reefer.
- General Comments that relate to this Inspection
Quat sanitizer recorded at 200 ppm; discussed with operator to acquire new chemical test kit for Quat testing. Test strips on site are inaccurate. Hot holding tomato ravioli soup temped at 176 F. Soup is commercially premade and prepackaged and is reheated and held hot at facility. Walk in refer recorded at 40 F. Proper storage of all in use scoops.Handwashing sinks properly stocked and functional. Observed good handwashing amongst employees.No bare hand contact with ready to eat foods.Facility uses Western for pest control. Fruit flies have been an issue and are being addressed with pest control services and cleaning measures. Facility observed clean and organized at time of inspection. Please reseal handsink to wall in employee restroom.Please post handwashing only signs at ALL handsinks. A reinspection is required.
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5/14/2013 | Routine Inspection 1st | 95 |
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
Facility shall defrost front make-up refrigeration unit; observed ice build-up which is reducing cold air circulation. Defrost at night and move all potentially hazardous foods to walk-in refrigeration unit.
- [2] Toilet rooms: self closing doors; fixtures maintained; clean; hand soap/drying devices provided; proper waste receptacle
Observed one of the front handsinks without sanitary towels; facility shall maintain sanitary towels at all sinks; at all times; for effective handwashing.(correction on-site)
- General Comments that relate to this Inspection
The following was observed at the time of inspection:Cold-holding checked good; turkey at 41F; ham at 38F; tomatoes at 39F; cheese at 43F.Hot-holding checked good; chicken and wild rice soup at 156F; no other hot-holding observed.Facility is following proper three-compartment sanitization procedures; chlorine checked at 50-100ppm.Observed glove use on food preparation counter; no bare hand contact with ready-to-eat foods (good)***Walk-in refrigeration checked at approximately 35 degrees ambient temperature.Reviewed employee illness protocols.
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3/15/2012 | Routine Inspection 1st | 97 |
- [2] Toilet rooms: self closing doors; fixtures maintained; clean; hand soap/drying devices provided; proper waste receptacle
Facility shall install a sanitary towel dispenser at handsink near coffee machine. Other handsinks available; however; all handsinks must remain stocked with sanitary towels and soap. (front food preparation area is large enough to require use of both handsinks.)
- General Comments that relate to this Inspection
The following was observed at the time of inspection:Cold-holding checked good; turkey at 39 degrees; ham at 42 degrees; roast beef at 42 degrees; tomatoes at 38 degrees; pre-cooked chicken at 38 degrees.Hot-holding checked good; black bean soup checked at 167 degrees. (no other cooking or hot-holding observed. Facility reheats soup only; no other cooking. Walk-in refrigeration unit checked at approximately 35 degrees ambient temperature; all other reach-in refrigeration units checked below 40 degrees.Three-compartment sanitization procedures checked good; quatinary ammonia checked ok at approximately 200ppm.Recommend using chlorine/water solution for wiping cloths instead of the quat tabs..... This is only a recommendation. (recommend 50-100ppm chlorine/water solution.)Please ensure handsinks are for handwashing use only***** Observed handwashing and glove use on ready-to-eat foods (great)!
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3/22/2011 | Routine Inspection 1st | 98 |
- [1] Lighting provided as required; fixtures shielded
A couple of the lower overhead lights in the large glass pastry display cabinet are not covered or shielded. Install covers; shields or shatter proof "tough skin" bulbs.
- General Comments that relate to this Inspection
NOTES:All hand washing stations were stocked and operational. Temperatures observed - Aztek Black Bean soup 156F; Grilled chicken 45F; sausage 42F; Walk-in ambient 40F.Ensure all chemicals are clearly labeled to prevent misuse (eg. worn label on spray bottle under the east front hand sink).
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3/10/2010 | Routine Inspection 1st | 99 |
- General Comments that relate to this Inspection
No violations noted.Walk in @ 38 F. air temp.; 40 F product temp. sliced roast beef.Freezer @ 8 F. Cold table @ 38 F below; product temp. on sliced tomatoes @ 41 F. Top sliced tomatoes @ 42 F.; sliced ham @ 39 F.Quats sanitizer in 3 compartment sink @ 400 ppm. A little strong. Using tablets so more water should be added for concentration @ 200 ppm.Observed hand washing at appropriate times during inspection.
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6/24/2009 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
All items noted on the previous inspection conducted on 3/20/08 were corrected.
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4/2/2008 | Routine Reinspection 1st | 100 |
- [2] Accurate thermometers; chemical test kits provided; gauge cock (1/4" IPS Valve)
Test strips found on site were not functional due to exposure to water. Provide quats test strips to monitor sanitizer for proper concentrations and keep them from getting wet
- [1] Installed; maintained
Front area hand sink not operational; other service sink at front area being used as hand sink in mean time and is supplied with soap and paper towels. Clean floor sink located under ice machine of dirt buil-up
- [2] Toilet rooms: self closing doors; fixtures maintained; clean; hand soap/drying devices provided; proper waste receptacle
No paper towels available for back area hand sink; keep sink supplied with paper towels at all times.Note. Restroom door found propped open; keep rest room door closed at alltimes as noted on previous inspections.
- General Comments that relate to this Inspection
Walk-in cooler at 32 F. Product temperatures taken in walk-in cooler at 35 F on pre-cooked chicken breast; sliced turkey and sliced lox.Product temperatures on top of refrigerated prep unit at 43 F to 44 F on sliced cheeses; slice turkey and ham; keep product temperatures at 40 F or below.Soup at 155 F; chili at 160 F.Quats sanitizer checked at 200 ppm in 3-compartment sink.
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3/20/2008 | Routine Inspection 1st | 95 |
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