- General Comments that relate to this Inspection
No violations noted at time of inspection.Notes:-hand sinks stocked - observed employee washing hands-glove in use; proper procedures observed-no longer make deli sandwiches; do make breakfast sandwich and breakfast burrito; eggs are precooked and stored frozen; correct thawing procedures in place.-all cold holding checked ok - front deli case at 39F - burrito at 40F; dairy reach in - milk at 34F; back reach in - cheese at 36F; ham at 35.-freezer at 10F - all product frozen-thermometers in place-dates good; discussed first in; first out procedures with no issues noted-operator keeps temperature logs; reviewed; no issues noted-3 compartment sink and test strips available-sanitizer bucket at 100ppm chlorine-ice machine clean; scoop stored properly-food properly stored-chemicals labeled and properly stored-no pest issues noted at time of inspection-restroom is part of the mall-dumpster ok-discussed employee health - ensure anyone with gastrointestinal symptoms (vomiting / diarrhea) is excluded for 48 hours after symptoms stop.
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1/16/2015 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
No violations noted at time of inspectionGeneral Notes:-hand sink stocked-gloves in use for all ready-to-eat food preparation/service-glass door reach-in at 38F - all deli meat/cheese sandwiches less than 40F-dairy reach-in at 39F-product dates current-discussed date marking process with no problems noted-back reach-in at 38F -deli meats and cheeses 38F to 40F-freezer at 8F-observed temperature/equipment logs in use-three-comp. sink available for wash; rinse; sanitize-wiping cloth sanitizer bucket at 100 ppm chlorine-chemical test kits available-food and single service items stored 6" above ground-restrooms stocked and clean-discussed employee health policies. Ensure employees ill with gastrointestinal symptoms (vomiting and/or diarrhea) are excluded for the duration of the illness and 48 hours after symptoms stop.
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1/16/2014 | Routine Inspection 1st | 100 |
- [2] Accurate thermometers; chemical test kits provided; gauge cock (1/4" IPS Valve)
200) No chemical test kits available. Must provide chemical test kits (white colored chlorine test kits) to verify sanitizer concentration is maintained at 50-100 ppm chlorine.
- General Comments that relate to this Inspection
General Notes-hand sink stocked-discussed future WCHD requirement of no bare hand contact with ready-to-eat foods-display reach-in 38F-freezer less than 0F-2-door reach-in 38F -deli meats and cheeses all less than 40F-three-comp. sink available for wash; rinse; sanitize-wiping cloth sanitizer bucket at 100 + ppm chlorine-food and single service items stored 6" above ground-chemicals labeled and stored properly-restrooms stocked and clean-discussed employee health policies. Ensure ill employees exhibiting gastrointestinal symptoms (diarrhea; vomiting; fever; jaundice) are excluded from work for at least 48 hours after symptoms stop.
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2/25/2013 | Routine Inspection 1st | 98 |
- General Comments that relate to this Inspection
Notes:Large refrigerator @ 40 f. Turkey 39 f; Chicken 39 f. Cheese 39 f. All dates current on drink products.Display cooler @ 40 f. Turkey sandwich @ 38 f. All individually wrapped. All stored properly.Freezer 0 f. All products have current dates. Reach in cooler @ 40 f. All dates current on drink products.Drink cooler @ 40 f. All dates current on products.Coffee area clean - all bins labeled and scoops stored properly.Utensil storage clean and all stored properly.Cutting board in good condition and clean.Equipment clean and well maintained.Dry storage - clean and organized - all products stored properly.Handsink stocked properly w/ soap and p-towels.3 compartment sink operational - no leaks in plumbing. Floors and counters clean.Trash Area clean and enclosed.Mop sink area clean and well maintained - all chemicals stored properly in location away from food & drink products.Customer area clean and well maintained.
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3/20/2012 | Routine Inspection 1st | 100 |
- [3] CFPM or person in charge present; certificates posted as required
Complete Certified Food Protection Manager requirements by 2/15/12.
- General Comments that relate to this Inspection
The following was completed:1. 3 compartment sink leak has been repaired.2. Drain line for esspresso machine complete w/ new copper line. 3. Lights shields installed on light in back area.
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1/10/2012 | Opening Reinspection 1st | 97 |
- [3] CFPM or person in charge present; certificates posted as required
In order to operate Deli Permit - Perk Up Coffee shop will need a Certified Food Protection Manager on hand. An employee or owner must complete a 16 hour Serv-Safe Course w/in 60 days of 12/15/11. Once course is complete come down to WC-Health District & apply for & receive WC-Food Managers Card. Complete by 2/15/12.
- [1] Installed; maintained
1. 3 compartment sink - pipe leaking - all leaking pipes must be repaired by 12/27/11.2. Espresso machine drain line fitted to copper pipe by duct tape - duct tape must be removed & drain line connected w/ fitting that is smooth; sealed; durable; & easiliy cleanable. Correct by 12/27/11.
- [1] Lighting provided as required; fixtures shielded
370) Lights not shielded. Provide light shields or use shatterproof bulbs to prevent potential glass contamination of food.Install light shields on light bulbs in back room - correct by 12/27/11.
- General Comments that relate to this Inspection
Notes:Refrigerators @ 40 f - all food products have current dates & stored properly.3 comp sink - ok.Mop sink - ok. Floor Sinks - ok. Handsink - ok. Floors; walls; counters clean.Will be a risk 2 facility.
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12/15/2011 | Opening Inspection | 95 |
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