- General Comments that relate to this Inspection
All items noted on the previous routine inspection conducted on 6/10/2015 have been corrected.Cooling of pot of chicken being done within required time frames; cooled from 185 F to 65 F in two hours; chicken at 47 F at this time in about 1.5 additional hours; cooling pot immersed in ice and using ice paddle for rapid cooling; cooling temperatures being monitoring and recorded.Quat sanitizer dispenser has been serviced; sanitizer checked at 200 ppm concentration. Quat test strips are available for monitoring of sanitizer for proper concentrations.
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6/19/2015 | Routine Reinspection 1st | 100 |
- [5] Potentially hazardous food meets temperature requirements during storage; preparation; display; service; transportation
Large pot of cooked beans being cooled for just under 4 hours using ice bath and ice wand inside pot. All ice in tub had melted off since start of cooling without adding more ice; temperature of beans was 95 F to 100 F. Beans were reheated to 165 F to start cooling process over. Ensure there is plenty of ice surrounding the pot and remove water as ice melts to add more ice and monitor temperature to cool from 140 F to 40 F within 6 hours and from 140 F to 70 F within the first 2 hours.Cut cantaloupe at 68 F in cook line. Keep pan inserted in ice and remove water as ice melts to add more ice to keep product temperature at 40 F or below.One tub of butter at 68 F on service counter and one plate with individual servings of butter kept at ambient temperature on counter. Butter requires time and temperature control; must keep refrigerated or keep container inserted in ice to product level to keep at 40 F or below.
- [4] Sanitization rinse; clean; temperature concentration; exposure time; equipment; utensils sanitized
Quat sanitizer not being dispensed from pre-mix dispenser for 3-compartment sink. Must have dispenser serviced to keep santizer at proper concentration between 200 adn 400 ppm. Operator called for service while on site.
- General Comments that relate to this Inspection
Walk-in cooler and all refrigerators at below 40 F.Noted all hand sinks stocked and functional.Dish washer checked at 135 F and 100 ppm chlorine concentration.Quat sanitizer from dispenser at mop sink checked at 300 ppm concentration.Noted good hand washing practices of employees.Noted facility and equipment to be kept clean.Product temperatures in hot holding checked at above 140 F.Product temperatures under refrigeration checked at below 40 F.
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6/10/2015 | Routine Inspection 1st | 91 |
- General Comments that relate to this Inspection
The items noted on the previous routine inspection conducted on 6/3/2014 have been corrected.Floor under cooking equipment has been cleaned and will have floor cleaned on more frequent scheduled basis now to keep floor clean.Procedure has been implemented for handling of raw meat patties; cooks have been trained to wash hands every time raw meat patties are handled with bare hands to place them on griddle.Common dumpster enclosure has been cleaned and will monitor area to ensure that it is kept clean by all tenants of strip mall.Dish washer chlorine concentration checked at 50 ppm on the previous inspection; chlorine concentration is ok at 50 to100 ppm.Service company increased chlorine concentration on day of previous inspection; checked at 100 ppm at this time. Chlorine concentration being checked twice daily.
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6/10/2014 | Routine Reinspection 1st | 100 |
- [5] Hands washed and cleaned; good hygienic practices
Observed cook not washing hands between handling raw sausage patties to put them on grill and handling sliced mushrooms; Cook washed hands when requested. Manager will review hand washing requirements with staff to prevent potential for cross contamination.
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
Observed large amount of grease; trash and food debris oin floor under cooking equipment. Manager will increase frequency of cleaning foor in cook station to keep it clean.
- General Comments that relate to this Inspection
Beans 145 F; gravy 180 F on hot holding table.Diced ham 38 F; shredded cheese 38 F; sliced ham 37 F; sliced cheese 33 F in refrigerated units.Walk-in cooler at 38 F; ham 38 F; sliced cheese package 38 F in walk-in cooler.Noted hand sinks in prep areas and in restrooms stocked and functional.Proper food cooling and temperature monitoring observed in place.Dish washer checked at 135 F and 50 ppm chlorine concentration. Ensure to check chlorine daily for proper cocentrations.Observed one box with trash in common dumpster enclosure behind dumpster. Ensure that common dumpster enclosure is kept clean by all tenants.
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6/3/2014 | Routine Inspection 1st | 94 |
- General Comments that relate to this Inspection
The items noted on the previous routine inspection conducted on 6/26/2013 have been corrected.
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7/12/2013 | Routine Reinspection 1st | 100 |
- [1] Installed; maintained
Noted steam kettle drain pipe running on top of floor and debris build-up behind pipe. Raise drain pipe for easy cleaning of floor and to provide required one-inch air gap above the floor sink.Noted soda dispenser/ice bin drain pipes inside floor sink; raise drain pipes to provide required one inch air gap above the floor sink.
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
Noted trash; food debris and grease build-up on floor areas under ice maker and adjacent refrigerator and under equipment on both sides of cook line. Clean floor under this equipment more frequently to prevent build-up.
- General Comments that relate to this Inspection
Product temperatures in cold and hot holding equipment at cook line were good.Sliced ham 40 F; sliced tomatoes 38 F; pico de gallo salsa 38 F; shredded cheese 38 F.Canandian bacon 42 and chile rellleno 42 F in refrigerated chef base.Walk-in cooler at 36 F. ham steak 35 F; roast beef 36 F in walk-in cooler.Noted hand sinks in prep areas and in restrooms stocked and functional.Noted proper food cooling practices in place. Gravy being cooled in ice bath and using ice stick to stir gravy. temperatures being monitored every hour during cooling and cooling to 40 F done within 4 hours.Dish washer checked ay 50 ppm concentration and 130 F. Check chlorine concnetration in dish washer twice daily to ensure it maintains proper concentrations.Noted two pieces of cardboard and two otther trash itemsd and some build-up from grease and liquid spills in the common dumpster enclosure for strip mall. Property management has enclosure scheduled for steam cleaning shortly. Ensure that dumpster enclosure is kept clean by all tenants and property management.Facility noted to be kept clean and well organized in general.
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6/26/2013 | Routine Inspection 1st | 98 |
- General Comments that relate to this Inspection
No violations observed at the time of inspection.OBSERVATIONS AND RECOMMENDATIONS:- Observed operator cooling pinto beans. Recommend utilizing a stainless steel inner container for faster cooling (metal is a conductor and plastic is an insulator). Keep product stirred when cooling. Ensure that product is cooled from 140F down to 70F within 2 hours and then from 70F down to 40F in an additional 4 hours for a total of 6 hours. If you are unable to cool from 140F down to 70F in 2 hours then you only have 4 hours total (an additional 2 hours) to go from 70F down to 40F. You may reset the time by reheating the product back up to 165F or hotter for a minimum of 15 seconds. If product has been out of temperature for longer than 4 hours; it must be discarded.- Hollondaise sauce is prepared from an ultrapasteurized product which is mixed with spices and additional ingredients and then held out at room temperature. Be advised that once the ultrapasteurized container is opened; the product is no longer shelf stable; especially with added spices and ingredients. If holding out of temperature control; the product must be time stamped so that it is discarded within the 4 hour maximum alloted time from preparation.- All sanitizers tested within regulation (dish machine 100ppm).- All product and ambient refrigeration temperatures were at or near that required by regulation (2-door freezer -2F; reach-in 30F; chili 135F; ground beef 170F; chicken 170F; country gravy 150F; oatmeal 140F; pinto beans 152F; 142F; reach-ins 40F; cold drawer 36F).
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10/9/2012 | Routine Inspection 1st | 100 |
- [1] Storage; handling of clean equipment / utensils
Operator storing knives in between dirty equipment. Store on a magnet rack or other suitable location which is clean and easily cleaned. (Corrected on-site)
- General Comments that relate to this Inspection
OBSERVATIONS & RECOMMENDATIONS:- Continue to change utensils in water with clean every 2-3 hours. Never exceed 4 hours.- All temperatures observed were at or near regulation (reach in ambient 36F; egg mix 45F; chopped tomato 34F; ranchero sauce 146F; sierra chicken 135-145F; country gravy 159F; beans 135-150F; coleslaw 45F; reach-in 32F; reach-in 26F; large 2 door reach in 40F; walk-in 38F).- Ensure that cooks continue to use separate utensils for raw vs. cooked to prevent the potential for cross contamination.- All sanitizer levels observed were at regulation concentration with test strips available (dish machine rinse bleach level 100ppm; quat. ammonia bucket water 200ppm).- All hand washing stations were stocked and operational.
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9/23/2011 | Routine Inspection 1st | 99 |
- [1] Original container; properly labeled
Several unlabeled containers of white powder (sugar; salt; etc.) were found unlabeled throughout the facility. Ensure all food product that is not in its original labeled container is clearly labeled to prevent misuse. (Corrected on-site).
- [2] Food protected during storage; preparation; display; service; transportation
- Operator storing raw ground beef patties over RTE (ready to eat ham) foods in the cold holding drawers at the cook line. Always store raw below RTE foods to prevent any cross contamination. (Corrected on-site)- Operator storing raw pork chops over RTE foods in the small reach-in cooler adjacent the cook line. (Corrected on-site)
- General Comments that relate to this Inspection
NOTES:- Observed good employee hygiene and handwasning- All food holding temperatures were within regulation (salmon 35F; ground beef 35F; sausage 35F; potato salad 42F; beans 156F; red sauce 150F; sierra chicken 140F; taco meat 188; gravy 147F)- Sanitizing dish machine tested 100ppm chlorine residual (50-100ppm required)- Sanitizer wipe down bucket tested 200ppm quatenary ammonia residual (200ppm required or per manufacturer's labeled instructions).- Do not use single use cups as scoops in food product. Use food grade multi-use scoops with handles so that you minimize operator hand contact with the food.- Clean out the inside of the capuccino machine on a more frequent basis to prevent buildup.RECOMMENDATIONS- Keep a receiving temperature log- Continue with temperature logs- Ensure that separate utensils are designated and used to handle raw product vs. cooked product on the cook line (flat top grill) to prevent any potential for cross contamination.
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8/3/2010 | Routine Inspection 1st | 97 |
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