- [4] Number; convenient; accessible; designed; installed
Rear handsink was found with a bowl of prepped veggies on top. Soap dispenser was also empty at this location. Handsinks are for handwashing only (cross contamination potential) and must be stocked with soap and towels at all times. ITEM CORRECTED AT THIS TIME.
- General Comments that relate to this Inspection
Notes:Front handsink stocked and available; observed use by employees -observed glove use along prep lineAll equipment and product temps within proper range throughout -thermometers available where necessaryLong handled utensils and handled scoops used along prep line for toppingsBleach sanitizer measured at 100ppm; test strips availableAll food product properly stored in walk-in; prepped bins are date labeled -designated employee drink bin on low shelf - GOOD -product in front display refer date labeledEmployee restroom stocked and availableProper handwashing is one of the most important steps to preventing food borne illness. Ensure sinks are stocked; available; and frequently used at all times.
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7/14/2015 | Routine Inspection 1st | 96 |
- [1] Thermometers provided and conspicuous
- [1] Single service: articles; storage; dispensing; used
- General Comments that relate to this Inspection
Notes-Hand sinks properly stocked and used.-Reach-In 33F.-Reach-In 38F.-Reach-In 36F.-Cold holding-Ham 39F.-Salmi 38F.-Peperoni 39F.-Sausage 39F.-Chicken 32F.-Wiping cloth 100 ppm chlorine.-Three compartment sink ok.-Test stripes available.-Walk-In 38F.-Mop sink ok.-Bathroom properly stocked.-Chemical storage ok.
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5/27/2014 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
Notes-Hand sink properly stocked and used.-Cold holding-Hamburger 36F.-Ham 35F.-Salami 37F.-Pepperoni 36F.-Sausage 35F.-Bacoin 35F.-Chicken 31F.-Reach-In 20F.-Reach-In 32F.-Salads dated.-Three compartment sinbk ok.-Test stripes available.-Mop sink ok.-Chemicals properly stored.-Bathroomproperly stocked;-Walk-In 38F.-All lights properly shielded.-All items stored at least 6" off the ground.
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6/13/2013 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
Notes: Below noted at time of inspection:1) Store clean and organized.2) Handsinks stocked (observed) 3) Prep line at 36 degree F pizza toppings at 37-41 degree F.4) Walk in refer at 36 degree F all product labelled/dated and properly stored.5) Freezer at -5 degree F all product frozen.6) All processed no raw.7) 3 comp sink sanitizer at 100 ppm.8) Glove use.9) Floors very clean.***Check your score at washoeeats.com***
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5/4/2012 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
Notes: Below observed at time of inspection:1) Front main prep at 33 degree F; onion; tomato; olive; cheese; pepperoni; sausage; all below 40 degree F and dated.2) Backup prep at 30 degree F; tomatoe; olive; onion; pepperoni; all below 40 degree F and dated.3) Glove use observed4) Handsink stocked hot water (observed)5) Clena and organized6) Sanitizeres both at 100 ppm7) Thermomerters and test strips available8) Sick and pest policies in place.9) Restroom ok10) Walkin refer at 35 degree F all product dated and stored proeprly.11) Floors; walls; floor sinks clean.
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5/10/2011 | Routine Inspection 1st | 100 |
- [4] Sanitization rinse; clean; temperature concentration; exposure time; equipment; utensils sanitized
Sanitizer at food prep was above 300 ppm - Corrected on site.
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
Ensure that the floors are cleaned along the base boards and underneath food prep; buildup under three compartment sink.Tile in food prep area is cracked allowing for area to not be smooth and cleanable area for bacteria to buildup. - Repair/Replace.
- [1] Walls; ceilings: attached equipment constructed; good repair; clean surfaces; dustless cleaning methods
Wall behind and in between three compartment sink and prep sink needs to be cleaned build up; and cleaned on a regular basis.
- General Comments that relate to this Inspection
Notes: Below noted at time of inspection:1) Food prep area clean and organized2) Temps at sandwich area good tomatoe 40; onion 41; meats 40 all degree F.3) Test strips thermometers present.4) Restrooms ok (Shared)5) Handsinks stocked6) Trash ok7) Refer at 38 degree storage and temps good product date marked.8) Freezer -5 degree F all product frozen and properly stored.******Left slicer maintenance prochure************
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3/25/2011 | Routine Inspection 1st | 94 |
- [1] Thermometers provided and conspicuous
080) Thermometer missing in cold holding unit. Ensure all refrigeration and freezer units are stocked with a conspicuously placed thermometer in order to monitor unit temperature.
- General Comments that relate to this Inspection
Notes: Below were obsered at time of inspection.Storage goodGlove use observedHandwash stations all stockedRestroom stockedEmployee sick policy in place.Pest control in place once a year.Stem thermometers availableTest strips available.Walk in Refer: 39 degrees FAll products at 38-42 degree FStorage goodCleanMain Makeup Table:Top temps: Cheese 48; Salami 45; Canadian Bacon 38; Pepperoni 37; Sausage 35; Veggies 35-38 all temperatures degree F.39 degree F inside all products inside at 38-41 degree F.Backup Makeup Table:Top Temps: cheese 36; chicken 37; bacon 44; tomato 36; spinach 37 all temps degrees F.Inside temp 40 degree F.Front sanitizer bucket 100ppmSanitizer sink 100 ppmTop Temps
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8/18/2010 | Routine Inspection 1st | 99 |
- [1] Non-food contact surfaces of equipment and utensils clean
A small amount of mold was beginning to grow being 3 compartment sink. Clean and sanitize thorougly to maintain sanitary conditions.
- General Comments that relate to this Inspection
Hand sinks stockedRestrooms stockedWalk in @ 40FNo raw productMake up unit @ 38FFacility clean3 compartment sink @ 200ppm quat*Reviewed proper sanitizer usage for make up unit area with operator.
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4/14/2009 | Routine Inspection 1st | 99 |
- General Comments that relate to this Inspection
No Violations Noted.Notes:Restrooms and handsinks properly stockedFacility clean and well keptDiscussed handwashing procedures with employees - okMake-up unit at 30 degrees FSausage at 37 degrees F; Canadian Bacon at 38 degrees FWalk in cooler at 39 degrees FPepperoni at 38 degrees F; Chicken at 39 degrees FChlorine sanitizer at 100 ppm; test strips availableReminded employees to eat and drink in designated areas only and to wash hands afterward
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4/23/2008 | Routine Inspection 1st | 100 |
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