- General Comments that relate to this Inspection
All violations noted on previous inspections have been corrected.
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3/5/2015 | Routine Reinspection 3rd | 100 |
- [3] CFPM or person in charge present; certificates posted as required
Manager has class certificate and will be coming to health department tomorrow to register.
- General Comments that relate to this Inspection
All other violations noted on 2/25/15 inspection have been corrected with the exception of the above.-tongs are marked-food stored properly-walk in cooler clean
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3/4/2015 | Routine Reinspection 2nd | 97 |
- [2] Food protected during storage; preparation; display; service; transportation
Observed box of bakery products on floor of walk in. Food shall be stored at least 6 inches off the ground to prevent contamination.Corrected on site.Tongs are being changed out. Do mark the time on the container to ensure that tongs are changed out every 4 hours.
- [3] CFPM or person in charge present; certificates posted as required
Per operator; general manager has passed the food safety exam. Bring certificate and ID to Washoe County Health Dept at 1001 E Ninth St; Building B; Second Floor between 8am and 4:30pm to register.
- [1] Walls; ceilings: attached equipment constructed; good repair; clean surfaces; dustless cleaning methods
Observed walk in with visible dust build up on condenser fans and pipes. Clean and maintain on regular cleaning schedule.
- General Comments that relate to this Inspection
Notes: Other violations listed on 2/18/15 inspection; with the exception of above; have been corrected.-thermometers available-inside of hot cocoa dispenser clean
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2/25/2015 | Routine Reinspection 1st | 94 |
- [2] Food protected during storage; preparation; display; service; transportation
Observed several boxes of food on floor in walk in. Food shall be stored at least 6 inches off the ground to prevent cross contamination.Observed in use tongs stored at room temperature. In use utensils shall be changed out every 4 hours to prevent bacterial growth. A time marking system shall be used to ensure the utensils are changed out at appropriate times.
- [1] Thermometers provided and conspicuous
Thermometers missing in walk in and 1 door undercounter refrigerator. Ensure all refrigeration and freezer units are stocked with a conspicuously placed thermometer in order to monitor unit temperature.
- [3] CFPM or person in charge present; certificates posted as required
Per operator; CFPM no longer works at this facility. A new certified food protection manager must be obtained within 60 days. An employee who works at least 30 hours a week must take an approved 16 hour class from an approved instructor (list provided). Once exam has been passed; the employee must register with Washoe County Health Dept at 1001 E Ninth St; Building B; Second floor. Office open 8am -4:30pm.
- [2] Food contact surfaces of equipment and utensils clean; free of abrasives; detergents
Observed inside of hot cocoa dispenser with large amount of crusty build up on dispensing chutes. Clean and sanitize dispenser and maintain on regular cleaning schedule.
- [1] Walls; ceilings: attached equipment constructed; good repair; clean surfaces; dustless cleaning methods
Observed walk in with visible dust buildup on condenser fans and pipes; observed floor of walk in with debris. Clean inside of walk in to prevent cross contamination of food.
- General Comments that relate to this Inspection
No violations noted at time of inspection.Notes:-all cold holding checked ok: all product 41F and below-dates good; discussed first in; first out and recall procedures with no issues noted-ice properly labeled-chemicals properly labeled and stored-restrooms clean and stocked-regular pest control by Ecolab; no pest issues noted at time of inspection-dumpster area ok-discussed employee health - ensure anyone with gastrointestinal symptoms (vomiting / diarrhea) is excluded for 48 hours after symptoms stop.
- General Comments that relate to this Inspection
Notes:-hand sinks stocked-discussed proper handwashing; glove use; and future regulations of no bare hand contact with ready to eat food. Please review with all shifts.-all cold holding checked ok: all product 41F and below-hot holding good (142-155F)-freezer at -19F-thawing is conducted in walk in; facility served all precooked food-date marking system in use-dates good; discussed first in; first out and recall procedures with no issues noted-3 compartment sink available in adjacent Iron Skillet Restaurant-chemicals properly labeled and stored-restrooms clean and stocked-regular pest control by Ecolab; no pest issues noted at time of inspection-dumpster area ok-discussed employee health - ensure anyone with gastrointestinal symptoms (vomiting / diarrhea) is excluded for 48 hours after symptoms stop.
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2/18/2015 | Routine Inspection 1st | 91 |
- [2] Toilet rooms: self closing doors; fixtures maintained; clean; hand soap/drying devices provided; proper waste receptacle
310) Hand sink not stocked with paper towels at time of inspection. Keep hand sinks stocked with soap and paper towels at all times to ensure proper hand washing. Corrected on-site.
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24hrs
- General Comments that relate to this Inspection
No violations noted at time of inspectionGeneral Notes:-reach-ins all less than 40F-freezers less than 0F-product dates current; FIFO policies in place-food and single service items stored properly-restrooms stocked and clean
- General Comments that relate to this Inspection
General Notes:-gloves in use for all ready-to-eat food preparation and service-hot holding: -hot dogs and taquitos 145F to 158F-reach-ins all less than 40F -hot dogs at 30F*ensure all employees are trained on temperature requirements for hot dogs - ensure hot dogs are cooked to 140F and held at 140F or above-product dates current; FIFO out policies in place-all dishes/utensils washed/sanitized in kitchen 3-comp. sink-food and single service items stored 6" above ground-chemicals labeled and stored properly-restrooms stocked and clean-discussed employee health policies. Ensure employees ill with gastrointestinal symptoms are excluded for the duration of the illness and at least 48 hours after symptoms stop.
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2/24/2014 | Routine Inspection 1st | 98 |
- [1] Original container; properly labeled
Label ice bags with name and address of facility for trace-back purposes.
- [1] Thermometers provided and conspicuous
080) Thermometer missing in cold holding unit (reach-in under hot dog roller). 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
General Notes:-food and single service items stored 6" above ground-product dates current; FIFO policies in place-reach-ins less than 40F-freezers less than 0F-ice machine clean; scoop stored properly-restrooms stocked and clean
- General Comments that relate to this Inspection
General Notes:-hand sink stocked-gloves in use for ready-to-eat foods *discussed future WCHD requirement of no bare hand contact with ready-to-eat foods-reach-ins less than 40F -hot dogs; burrito rollers 26F-28F-hot holding: -hot dogs; burrito rollers 140F-145F*if time is to be used as a control for holding potentially hazardous food; a consistent system must be developed to verify product is net held for more than 4 hours-all tongs and equipment washed/sanitized in kitchen dishwasher checked at 180F for rinse cycle-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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2/6/2013 | Routine Inspection 1st | 98 |
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
350) Floors dirty. Clean thoroughly to prevent vermin attraction and maintain sanitary conditions.Observed floor sinks by coffee; soda area dirty with drink stains. Clean by 01/18/12.
- General Comments that relate to this Inspection
Notes:Walk in cooler @ 40 f. All drink products have current dates. Condensation unit in good condition - no leaks.Freezer @ 0 f. All ice bags labeled for trace back;. All food items frozen. All food products have currents dates and stored properly on shelves.Back room clean and food products stored properly. Floors and counters clean.
- General Comments that relate to this Inspection
Notes:Reach in cooler @ 40 f. Hot dogs @ 40 f. Hot holding: Hot dogs 145-160 f. Counters and floors clean.Refrigerator @ 40 f. All dates current on food products. Handsink stocked properly w/ soap and p-towels.
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1/12/2012 | Routine Inspection 1st | 99 |
- General Comments that relate to this Inspection
The following was observed during the inspection:Walk in unit 40 f. All drink products have current dates.Freezer 0 f. All ice labeled properly. All food stored on shelving properly. All dates current on food products.Floors and counters clean.
- General Comments that relate to this Inspection
The following was observed during the inspection:Handsink stocked properly and accessible.Reach in - Hot dogs 153 f. Corn dogs 145 f.Sandwich cooler @ 40 f. All products dated and labeled. Counter and floors clean.
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1/19/2011 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
e following was observed during the inspection:Walk in refrigerator @ 35 f. All food and dairy products have current fresh dates.Freezer 0 f. All bags of ice labeled w/ address.All food products on shelves have current fresh dates.All chemicals stored in separate location away from food products.Floors; aisles; shelving clean.Dry storage clean and organized.
- General Comments that relate to this Inspection
The following was observed during the inspection:Hot Holding: Hot dogs @ 156 f; Corn Dogs @ 160 f.Tongs stored properly. Container clean.Reach unit @ 0 f. All food products frozen. All food products labeled.Sandwich refrigerator @ 36 F. All sandwich products have current fresh dates.Handsink stocked and accessible.Counters and floors clean.All chemicals stored in separate location away from food products. Bathrooms clean.
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6/10/2010 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
The following was observed during the inspection:Walk in refrigerator @ 35 f. All food and dairy products have current fresh dates.Freezer 0 f. All bags of ice labeled w/ address.All food products on shelves have current fresh dates.All chemicals stored in separate location away from food products.Floors; aisles; shelving clean.Dry storage clean and organized.
- General Comments that relate to this Inspection
The following was observed during the inspection:Hot Holding: Hot dogs @ 156 f; Taquitoes @ 160 f.Tongs stored properly. Container clean.Reach unit @ 0 f. All food products frozen. All food products labeled.Sandwich refrigerator @ 36 F. All sandwich products have current fresh dates.Handsink stocked and accessible.Counters and floors clean.All chemicals stored in separate location away from food products. Bathrooms clean.
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10/5/2009 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
**Ok to operate; ok to issue permitThe following must be corrected within 60 days:1) One full time certified food manager must be on staff. List of instructors provided.2) All reefer units must be equipped with a thermometer that will register 40F or belowHand sink stockedAll reefer units 40F or belowTongs washed in kitchen areaHot holding okSandwiches rotated by third party
- General Comments that relate to this Inspection
**Ok to operate; ok to issue permitThe following must be corrected within 60 days:1) Flooring in back receiving area needs to be repaired or replaced to provide a smooth and easily cleanable surface.All reefer units 40F and belowWalk in okHand sink okIce labeledIce machine clean
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1/6/2009 | Opening Inspection | 100 |
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