- [2] Food protected during storage; preparation; display; service; transportation
Recorded temperatures of macaroni salad; coleslaw and prepared deli sandwiches noted betweeen 47-49 F. These items in teh cold holding display case are made fresh in the start of the business day. Discussed with operator to pre-chill ingrediants prior to preparing salads to properly maintain temperature. The cooling parameters for prepared foods apply and the two step cooling parameters were met. The food must be at 40 F within 4 hours.* Do lower thermostat in all cold holding units. The crepe batter mix and butter blend had temperatures just above 41 F.
- [2] Food (ice) contact surfaces: designed; constructed; maintained; installed; located
Facility shall clean interior of ice machine where ice drops into bin. Observed bicarbonate and mold like growth inside upper portion of ice machine. Recommend having this surface wiped down on a daily basis to prevent growth. * Ice machines are serviced and cleaned on a quarterly basis.
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
Cafe shall not line the metal shelves inside reach in cold holding units with cardboard. This practice restricts circulation of cold air inside the unit which contains perishable and potentially hazardous foods such as dairy.
- [1] Wiping clothes: clean; use restricted
250) Moist wiping cloths must be kept in sanitizing solution between uses to prevent bacteria growth.Observed wet wiping cloth on counter of cafe. Quat sanitizer bucket noted < 200 ppm. Reviewed with operator to have sanitizer solution checked daily and maintaining a minimum of 200 ppm and changed at least once every 4 horus or often as needed to maintain 200-400 ppm.
- General Comments that relate to this Inspection
Cold temps. recorded:Macaroni salad @ 49 F; coleslaw @ 47 F; watermelon salad @ 47 F and butter @ 44.5 F. ** All food in front display case moved to walk in unit recorded at 40 F. Food was made that morning using unchilled food products. No hot holding of food noted at time of inspection.Dipper well clean and operational. In-use scoops properly stored and used. Single service items stored properly off ground.Health inspector discussed with operator importance of "No bare hand to contact to ready to eat foods." Employees shall be monitored for proper handwashing prior to putting on clean gloves. Food handlers shall wash hands anytime they touch their face or come in contact with their skin or outer clothing. Discussed with operator recommendations for preventing foodborne illness prevention through employee health policy; good hygenic practices and no bare hand contact with ready to eat foods. Recommend educating and informing food handlers and employees on the importance of reporting diarraheal and vomiting symptoms to managers. This may include household contacts who exhibit GI symptoms or have been diagnosed with a communicable disease. It is also required to report any food borne illness or confirmed communicable disease with the health authority.
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4/10/2015 | Routine Inspection 1st | 94 |
- General Comments that relate to this Inspection
Quat sanitizer checked Ok. Sanitizer water is changed by employee when solution is visibly dirty and at beginning and end of work shifts.Dairy refers @ 38F; dairy dates current. Gelato case @ 39 F; crepe case @ 38 F.Dipper well functional; cleaned daily.
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1/28/2014 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
No violations observed at time of inspection. Thank you.Quat sanitizer recorded at 200 ppm.All cold holding checked OK and below 40 F. Dairy dates current.Proper storage of icescream scoops; dipper well functional. Handsink properly stocked and functional.Chemicals proprerly stored and labeled. Cold holding crepe batter temped at 34 F.
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5/16/2013 | Routine Inspection 1st | 100 |
- [1] Non-food contact surfaces of equipment and utensils clean
Facility shall clean and sanitize counter under coffee machines; observed build-up of food debris.
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
Facility shall clean floors under counter on coffee service station side; observed build-up of food debris.
- General Comments that relate to this Inspection
The following was observed at the time of inspection:(facility has limited food production; mainly desserts and gelato)All refrigeration and freezers checked within regulation; reach-in unit with dairy checked at approximately 37F.Handsinks checked stocked and functional; handwashing procedures ok.Quatinary ammonia sanitizer checked at ~200ppm (ok).Warewashing conducted in biscotti's kitchen.
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3/14/2012 | Routine Inspection 1st | 98 |
- General Comments that relate to this Inspection
No violations observed at the time of inspection:Cold-holding checked good; fruit checked between 39-41 degrees; deserts holding at <40 degrees.All refrigeration cases checked within acceptable ranges; desert cases checked at 36-39 degrees.Sanitizer buckets available with 200-400ppm quatinary ammonia.Handsinks stocked with sanitary towels and soap; handwashing procedures checked good.
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2/9/2011 | Routine Inspection 1st | 100 |
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
Facility shall clean floor drains; observed with some growth.
- General Comments that relate to this Inspection
The following was observed at the time of inspection:(Facility is primarily pastries and gelato)Handsinks stocked with sanitary towels and soap.Fruit in make-up refrigeration unit holding from 35-43 degrees.All refrigeration ambient temperatures within proper ranges (refrigeration case with yogurt checked at 42 degrees)Sanitizer bucket available with approximately ~200ppm quatinary ammonia.
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3/10/2010 | Routine Inspection 1st | 99 |
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
Facility shall clean and sanitize floor drains. (correction in progress)
- General Comments that relate to this Inspection
The following was observed at the time of inspection:Facility is limited to primarily serving bakery products; all display cases and refrigeration units checked within acceptable ranges.All handsinks checked with sanitary towels and soapSanitizer solution checked at >200ppm quatinary ammonia.(there is no hot-holding/cooking in this particular area)
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5/6/2009 | Routine Inspection 1st | 99 |
- General Comments that relate to this Inspection
NOTES:NO VIOLATIONS FOUND AT TIME OF INSPECTION.HANDSINKS AVAILABLE AND PROPERLY STOCKED.GOOD COLD HOLDING TEMPS.GOOD FOOD STORAGE
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11/19/2008 | Routine Inspection 1st | 100 |
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