- [1] In-use food; ice dispensing utensils properly stored
090) Store ice/food scoops within separate clean container or in product with handle up to minimize hand contact with product.Observed several improper scoops stored throughout dry ingrediant bins.
- [2] Food contact surfaces of equipment and utensils clean; free of abrasives; detergents
Observed 2 buckets of sanitizer solution with employee knives and other food service equipment stored inside. Reviewed with operator that storing in-use equipment such as knives; tongs; spatulas; etc used on the cookline and on food contact surfaces shall not be stored in sanitizer solution between uses. In use utensils and food service equipment may be stored clean and dry; in hot water at 135 F or higher; in a dipper well or under running water or in the food product with the handle extended out of the food.
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
210) Non food contact surface not maintained properly. All non food contact surfaces must be maintained properly.Facility shall clean and detail walls in side stations and remove all mold growth from walls in dishroom.Handsink in side station shall be scrubbed of all visible food debris buildup and heavy stains. Do not allow employees to use handsink as a dump sink. Instruct employees to use the dump sink to dump coffee and beverages into.Replace the shield on the Pepsi Machine to prevent the light bulb from breaking and physically contaminated the soda system below.
- [1] Wiping clothes: clean; use restricted
250) Moist wiping cloths must be kept in sanitizing solution between uses to prevent bacteria growth.Observed employee use wiping cloth to clean dirty equipment and wipe down food service equipment. Discussed with operator to restrict the use of sanitizing wiping cloths when going from dirty equipment and to clean equipment and surfaces. Quaternary ammonia sanitizer bucket was noted < 200 ppm. Reviewed with operator to develop a standard operating procedure to change out sanitizer buckets and least once every 4 hours and to test Quat sanitizer to be at levels between 200-400 ppm. In-use equipment such as knives; tongs; ladels; spatulas must be properly washed; rinsed and sanitized. Items shall be allowed to air dry before use. Recommend providing employees with multiple sets of cooking utensils to promote proper cleaning and sanitizing of equipment. In use equipment shall be properly washed and sanitized at least once every 4 hours.
- [5] Necessary toxic items properly stored; labeled; used
400) Label all containers of toxic chemicals with name of contents.* Observed 3 spray bottles not labeled to its chemical contents. All spray bottles not labeled were discarded and corrected on site. 400) Store all toxic items away from food; food preparation areas; and food contact surfaces; including dishware.Observed spray bottle of oil stored to window cleaner above 3 compartment sink. Discussed with operator to label all spray bottles containing cooking oil and to store cooking oil in spray bottle away from chemicals. Recommend storing all chemicals in a centralized location in facility away from food and food contact surfaces.
- General Comments that relate to this Inspection
Cold holding units checked OK and within regulations. Hot holding temps. recorded:Spanish rice @ 176 F; skirt steak @ 190 F; chicken @ 196 F; bain marie @ 196 F. cheddar mashed @ 161 F. Dairy dates observed current. Quat sanitizer recorded @ 200 ppm at side stations.
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4/10/2015 | Routine Inspection 1st | 90 |
- [1] Single service: articles; storage; dispensing; used
Observed "take out" containers and straws stored on floor at hostess station. * Corrected on site. lmproper storage of single service articles. Store all single service articles at least 6" off ground to avoid cross contamination.
- [1] Installed; maintained
Observed leak under Pepsi soda fountain inside metal cabinets. Discard all wet cardboard boxes and repair leak.
- [1] Premises free of litter; unnecessary articles; equipment/personal articles properly stored; authorized personnel
Store all personal drinks in a designated area to prevent possible cross. contamination All drinks must be covered and a straw provided.
- General Comments that relate to this Inspection
All cold holding units checked OK and within regulation.Handsinks properly stocked. Observed good handwashing. Employees know when to wash hands and how to properly wash hands.Chemicals stored properly. All chemicals properly labeled.Reviewed with operators employee sick policy and return to work policy. All checked OK.
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1/28/2014 | Routine Inspection 1st | 97 |
- General Comments that relate to this Inspection
No violations observed at time of inspection. Thank you.No food observed cooking at time of inspection. Cold holding checked OK and within regulations.Soda machines and spouts observed clean.Proper storage of icescoop and icemachines observed clean. Handsinks observed stocked and functional.
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5/16/2013 | Routine Inspection 1st | 100 |
- [1] Storage; handling of clean equipment / utensils
Observed dirty utensil stored with clean utensils; ensure all staff no the difference between the clean utensil storage and dirty utensil storage.
- General Comments that relate to this Inspection
The following was observed at the time of inspection:(Front of the house operation only; service stations only) (No food preparation under this Health Permit)Handsinks stocked with sanitary towels and soap.Reach-in refrigeration units with dairy; juice; etc. all checked within acceptable limits. Dairy date marking codes checked good.Juice machines and soda machines all checked clean.
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3/14/2012 | Routine Inspection 1st | 99 |
- [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
The following was observed at the time of inspection:Service Stations (front of the house primarily)***Hot-holding checked good; oatmeal at 149 degrees; chicken tortilla soup at 148 degrees.Cold-holding checked good; red sauce at 36 degrees; tomatoes holding between 33-36 degrees; fruit holding between 39-41 degrees.Sanitizer buckets available at all stations with 200-400ppm quatinary ammonia solution.Handsinks stocked with sanitary towels and soap.
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2/9/2011 | Routine Inspection 1st | 99 |
- General Comments that relate to this Inspection
No violations observed at the time of inspection:This Health Permit is for front of the house operations; no food prepartion in this area.... (area is service stations only)Service stations stocked with sanitary towels and soap; juice machines and beverage stations observed clean.Sanitizer bucket with ~200ppm quatinary available for tables in restaurant.
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3/10/2010 | Routine Inspection 1st | 100 |
- [4] Number; convenient; accessible; designed; installed
Observed handsink obstructed with brooms and other articles. Handsink must remain clear and accessible for good employee handwashing. Handwashing is the single best defense against foodborne illness. (correction on-site)
- General Comments that relate to this Inspection
The following was observed at the time of inspection:(This is the "Front of the House" Health Permit)All refrigeration units at waitress stations operating within acceptable ranges.Facility is using Ecolab multi-quat to sanitize tables and food contact surfaces. (sanitizer solution checked ok)All speed guns and juice dispensers observed clean.Date marking codes for all dairy products and juices checked good.
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5/6/2009 | Routine Inspection 1st | 96 |
- [1] Installed; maintained
RE-ADJUST THE MIXING VALVE TO THE HANDSINK ON THE WEST SIDE OF SIDE STATION TO MAKE WATER HOTTER FOR BETTER HANDWASHING.
- General Comments that relate to this Inspection
NOTES:GOOD COLD HOLDING 38FSODA MACHINES CLEAN.HANDSINKS PROPERLY STOCKED.
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11/19/2008 | Routine Inspection 1st | 99 |
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