- General Comments that relate to this Inspection
Violations noted on previous inspection have been corrected.-CFPM certificate posted-test strips available-sanitizer bucket measured at 200 ppm chlorine - lower concentration to maintain between 50-100ppm. Corrected on site.-paper towels available-gloves available
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2/5/2016 | Routine Reinspection 1st | 100 |
- [3] CFPM or person in charge present; certificates posted as required
CFPM certificate on file has expired. Operator stated she was recertified last year but did not have her certificate. Obtain copy of certification and post in facility. Must be corrected by 2/25/16.
- [2] Accurate thermometers; chemical test kits provided; gauge cock (1/4" IPS Valve)
No chemical test strips available. Provide chemical test strips to monitor sanitizer concentration.Sanitizer bucket measured without residual. Corrected on site. Change buckets often enough to maintain chlorine residual at 50-100ppm.
- [2] Toilet rooms: self closing doors; fixtures maintained; clean; hand soap/drying devices provided; proper waste receptacle
No paper towels available in employee restroom at time of inspection.310) Keep hand sinks stocked with soap and paper towels at all times to ensure proper hand washing.
- General Comments that relate to this Inspection
No other CFPMs at this facility.Facility has not had employee(s) take and fail one of the recognized CFPM exams in the past year.Notes:-hand sink stocked; observed good employee handwashing-Provided handwashing signs. Do post at all handsinks.-discussed no bare hand contact; implement no bare hand contact policy with ready to eat foods; discussed no bare hand contact options-cold holding checked ok - reach in 1 at 38F; reach in 2 - guacamole at 38F; lettuce 41F; chest freezers all less than 0F; product frozen; flavored water reach in 31-34F-hot holding corn 135-206F; per operator any left overs are discarded at end of the day. No cooling is done.-no raw meat products used-3 compartment sink available-food properly stored; handled scoops in use and properly stored-chemicals labeled and properly stored-ice machine clean; scoop ok-date marking system in place; discussed first in; first out procedures with no issues noted-general cleanliness good-dumpster ok-discussed employee health - ensure anyone with gastrointestinal symptoms (vomiting / diarrhea) is excluded for 48 hours after symptoms stop.
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1/25/2016 | Routine Inspection 1st | 93 |
- [2] Food protected during storage; preparation; display; service; transportation
Operator storing fudge in an open #10 tin can. These cans; once opened to the atmosphere; will rust and transfer metals from the can into the food. Once tin cans are opened; the contents; if not immediately used; must be transferred to a food grade plastic or stainless steel container. Voluntarily discarded. Corrected on-site.
- [2] Accurate thermometers; chemical test kits provided; gauge cock (1/4" IPS Valve)
No chemical test strips available at the time of arrival. Test strips must be provided and be available at all times during operation for the proper makeup of sanitizer wipe down and sink sanitizer waters. Corrected on-site. Tested >200ppm in sanitizer bucket wipe down water. Makeup and maintain sanitizer (bleach based) at 50-100ppm (corrected on-site). Retested 100ppm. If using quatenary ammonia; makeup and maintain at 200-400ppm or per labeled instructions for food contact surfaces. Do not mix sanitizers.
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
The chest freezer (converted to a cooler) has approximately 2-3" of solid ice buildup in the bottom of the unit. Thaw; drain and maintain clean and clear of ice. Defrost and clean as necessary in order to reduce the load on the compressor and maintain proper temperatures.
- [2] Toilet rooms: self closing doors; fixtures maintained; clean; hand soap/drying devices provided; proper waste receptacle
No soap and towels in the employee restroom. Corrected on-site. Ensure that all hand washing stations; including the restroom; are stocked with soap and disposable paper towels at all times during operation.
- [1] Premises free of litter; unnecessary articles; equipment/personal articles properly stored; authorized personnel
Operator needs to ensure that stored food product is secured from access by her children. Either lock the freezer and put the raw ingredients in impervious containers or physically block access to the food storage and freezer area. Alternatively; do not allow children within the facility. This is a repeat violation from 2014.
- General Comments that relate to this Inspection
7 days (by 1-15-15)
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1/8/2015 | Routine Inspection 1st | 92 |
- [5] Source sound condition; no spoilage
Heavily rusted can of pineapple stored with customer items in the kitchen. Do not use cans which are dented (at the seam); rusted or bulging. Voluntarily discarded.
- [1] Thermometers provided and conspicuous
Provide thermometers where missing (2-door reach-in and glass ingredient chest cooler). All product under refrigeration must be held at 40F or less. Freezers are also required to have visible thermometers installed. Hold frozen product at 0F or less.
- [2] Accurate thermometers; chemical test kits provided; gauge cock (1/4" IPS Valve)
No test strips for making up and testing sanitizer water. Provide.
- [1] Wiping clothes: clean; use restricted
Operator using a sponge for cleaning equipment (repeat violation). Use only non-porous cleaning cloths and store in sanitizer water between use.
- [1] Premises free of litter; unnecessary articles; equipment/personal articles properly stored; authorized personnel
Observed a young child walking freely within the kitchen/production area at the time of inspection. Corrected on-site. Ensure that unauthorized personnel are restricted from entry into the food preparation areas to prevent contamination of customer foods.
- General Comments that relate to this Inspection
OBSERVATIONS- Sanitizer bucket water 150-200ppm. Makup and maintain bleach water at 50-100ppm. Keep wiping cloths stored in this solutions at all times. Change when dirty or when concentration is inadequate.- All temperatures observed were at or near that required by regulation; corn pieces 130F (cooking); whole corn on a stick 200F (cooking); glass one-door reach in 36F; product visibally frozen in freezers (no thermometers).- Keep all chemicals stored away from foods to prevent contamination (e.g. bleach bottle next to candy coated peanuts - back room).- Label all white powders not easily identified by sight (e.g. granulated sugar next to corn cooker).- When the hose/sprayer is not in use; disconnect from the mop sink to prevent any potential for backflow.
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10/27/2014 | Routine Inspection 1st | 90 |
- [5] Source sound condition; no spoilage
10) Cooking corn outside on a single propane burner; not approved location is dirty. This is not approved equiement or right condition must discontinue all cooking outside on non-approved equipment. IMMEDIATELY CEASE.
- [2] Food (ice) contact surfaces: designed; constructed; maintained; installed; located
150) Make sure the dipper well is running at all times while the scoops are being stored in the well. Corrected on site.
- [1] Wiping clothes: clean; use restricted
250) Using sponges at three comp sink; sponges just out. Discontinue use of sponges they create an environment for bacteria growth. CORRECTED ON SITE
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
350) The floors are dirty under equipment; make sure getting under equipment along baseboards everyday. 7 days.
- General Comments that relate to this Inspection
Notes:Store okFreezer for ice cream ok; main one down for maintenance.Refer for waters okPrep refer at 38 degree F okHandsink ok keep clear and food product clear or will have to put in splash guard.NO Cooking of food no facilities to cook.Three comp sink wash; rinse; sanitizer. RE-INSPECTION NEEDED 7 days.
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6/3/2013 | Routine Inspection 1st | 91 |
- General Comments that relate to this Inspection
Opening Reinspection:All construction corrections from 11/29/2012; complete.Facility must have a Certified Food Protection Manager in place by 01/29/2013
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12/4/2012 | Opening Reinspection 1st | 100 |
- General Comments that relate to this Inspection
Opening Inspection:The following items must be complete before Health Permit is issued:1) Stock handsink and restroom with sanitary towels and soap.2) Clean all food contact surfaces with 50-100ppm chlorine.3) Inspector must verify cold-holding of 40F or less and freezers must be O F or below; in addition; all refrigeration units must be cleaned and sanitized.4) Facility shall clean and sanitize ice machine.5) Facility shall clean and sanitize floors and floor drains.6) Facility shall seal three-compartment sink to wall and caulk.Facility must have at least one Certified Food Protection registered with Washoe County Health District within 60 days.Ember Trudell may use her Certified Food Protection Manager in this facility if her other restaurant closes.
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11/29/2012 | Opening Inspection | 100 |
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