- General Comments that relate to this Inspection
Walk-in cooler's ambient temperature at 36 F. Sliced cheese 36 F; Beef pattie 36 F; corn dog 36 F; hot dog 32 F in walk-in cooler.Burger 155 F; bbq rib sandwich 150 F in hot food case. Case thermometer at 160 F.The items noted on the routine inspection conducted on 1/8/2016 have been corrected.Permit is risk category 1. No CFPM required. However; one CFPM is on staff; obtained WCHD's CFPM certificate in 2014 via recertification.
|
2/16/2016 | Routine Reinspection 1st | 100 |
- [5] Potentially hazardous food meets temperature requirements during storage; preparation; display; service; transportation
Sliced cheese at 46 F; Precooked beef patties at 44 F; hot dogs at 43 F in walk-in cooler; ambient temeprature of walk-in cooler at 35 F. Products were stocked in walk-in since previous day and unknown how long at temperatures above 41 F; products voluntarily discarded. Must ensure that products are held at internal temperaute of 41 F or below.
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
Hand sink mounted to prep table and food prep being done immediatly adajcent to hand sink at end of table. Install spalsh guard on left edge of sink to prevent potential contamination of food prep surface from splashes.
- [1] Installed; maintained
- General Comments that relate to this Inspection
BBQ rib sandwich at 130 F; chicken sandwich at 135 F in hot case. Thermometer of hot case at 160 F. All products have sticker with expiration time 3 hours after prepared and products not sold are discarded. Ensure that products are wrapped and placed quickly in hot case after being heated and assembled to keep them at 135 F or above.Noted sterilite plastic containers used for storing of food products. Replace this containers with food grade containers.
|
1/8/2016 | Routine Inspection 1st | 94 |
- General Comments that relate to this Inspection
Hamburger pattie 151 F in hot food case.Walk-in cooler at 38 F. Sliced cheese 47 F; hot dogs 44 F in walk-in cooler. Move these prodcuts to colder area and away from entrance of walk-in cooler to keep at 40 F or below. Products will be moved at this time.Nacho chili and cheese dispnser's thermometer at 146 F.Noted hand sinks in prep area and in restroom stocked and functional.Chlorine test strips available for monitoring of sanitizer in 3-compartment sink.
|
1/15/2015 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
Hot dogs at 45 F; sliced cheese at 45 F stored next to walk-in cooler entrance; Thermometer mounted outside at 50 F. fans turned off and door being opened and closed during stocking of cooler at this time. Fans turned on and door closed and thermemoeter going down; at 40 F at this time. Do not turn off fans and keep door closed as much as possible during stocking to keep product temperatures from rising above 40 F.BBQ sandwich 140 F; cheese burger 141 F; hot dog 150 F in hot food case. Products discaded if not sold at end of 4 hours. Noted hand sinks in prep areas and in restroom stocked and functional.Facility noted to be clean in general.
|
1/23/2014 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
The items noted on the previous routine inspection conducted on 3/11/2013 have been corrected.
|
3/19/2013 | Routine Reinspection 1st | 100 |
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
Noted dirt build-up on floor under ice machine extending to wall behind. Clean floor under ice machine more frequently to prevent build-up.
- [1] Lighting provided as required; fixtures shielded
Noted two light tubes wihout shields or end caps and one light tube without end caps on ceiling light fixtures in ware washing room. Provide alll light tubes with shields and end caps.
- General Comments that relate to this Inspection
Temperatures taken in hot food case: hot dog 150 F; spicy hot dof 152 F; double cheese burger 172 F.Ensure to place time labels on all food packages to remove at end 4 hours as per store policyDeli refrigerator at 35 F.Noted hand sink in prep area and rest room stocked and functional.
|
3/12/2013 | Routine Inspection 1st | 98 |
- General Comments that relate to this Inspection
No violations noted.Notes:Restroom/handsinks properly stocked. Discussed importance of handwashing.Discussed employee health. Ensure foodhandlers ill with gastrointestinal symptoms are excluded for at least 48 hours after symptoms stop.Hot holding temps good-hamburger at 141 f +Discussed wash; rinse; sanitize proceduresFacility clean and well kept
|
1/9/2012 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
No violations noted.Notes:Restrooms and handsinks properly stockedCheeseburger hot holding at 148 f +Chlorine sanitizer and test strips on siteFacility very clean and well kept
|
1/20/2011 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
No violations noted.Notes:Restroom and handsink properly stockedSandwich hot holding at 150 fFacility very clean and well keptPer Al; light bulbs in hot case are from the manufacturer and are shatter-proof**Ashok Patel has taken the Serve Safe course from Tony Pastini; but needs to obtain WCHD certification. Obtain WCHD certification by 4/21/10.
|
4/7/2010 | Routine Inspection 1st | 100 |
- [1] Lighting provided as required; fixtures shielded
370) Lights not shielded In Hot Holding cabinet (repeat viol. from last year). Provide light shields or use shatterproof bulbs to prevent potential glass contamination of food.
- General Comments that relate to this Inspection
Handsink fully stockedTemp noted: Hot Dog @163F; Chili sauce @143F; Cheese sauce @161FTongs used for pastriesAll Deli sandwiches were current on dating Utensils washed in 3-comp sink - tested - 100 ppm Cl
|
6/1/2009 | Routine Inspection 1st | 99 |
- [1] Lighting provided as required; fixtures shielded
370) Lights not shielded. Provide light shields or use shatterproof bulbs to prevent potential glass contamination of food.Observed light not shielded at hot-holding display case.
- General Comments that relate to this Inspection
Notes:Hot dog hot holding 159 F; hamburger 161 F.Facility is clean and organized. Reviewed with operator proper use of handwashing sink; one at facility and 3 compartment sink; 1 at facility.Reviewed handwashing procedures and employee sick policy.
|
5/12/2008 | Routine Inspection 1st | 99 |
Restaurant representatives - add corrected or new information about Nandi Am/Pm Snackbar, 6190 S Virginia St, Reno, NV »