- General Comments that relate to this Inspection
No violations noted. Notes:Restrooms and handsinks properly stocked.Discussed importance of handwashing;Discussed no bare hand contact with ready to eat foods. Observed glove use.Discussed employee health. Ensure employees ill with gastrointestinal symptoms (vomiting and/or diarrhea) or sore throat with fever are excluded for at least 48 hours after symptoms stop.All coolers at 40 f or below-tuna 34 f-turkey 38 f-ham 41 f-pepperoni 41 f-pepperjack 41 fFreezer at -10 fSanitizer bucket at 100 ppm chlorine.Discussed wash; rinse; sanitize procedures - goodTest strips on site.Facility clean and well keptDiscussed storing personal food/items in designated containers seperate from customer food/items.No other CFPM's. No other employees have taken CFPM course in past year.
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12/1/2015 | Routine Inspection 1st | 100 |
- [2] Food contact surfaces of equipment and utensils clean; free of abrasives; detergents
Observed build-up on ice machine deflector plate - remove ice; clean and sanitize machine and ensure ice machine is cleaned/sanitized on a regular basis.
- [2] Toilet rooms: self closing doors; fixtures maintained; clean; hand soap/drying devices provided; proper waste receptacle
Front hand sink not stocked with soap at time of inspection. Ensure hand sinks are stocked with soap and paper towels at all times for proper employee handwashing. Corrected.
- General Comments that relate to this Inspection
General Notes:-gloves in use for ready-to-eat food preparation/service.-reach-ins all less than 40F; all deli meats; cheeses; lettuce and sliced tomatoes less than 40F-discussed date marking/checking procedures with no problems noted-three-comp. sink available for wash; rinse; sanitize-sanitizer bucket at 100 ppm chlorine *ensure wiping cloths are stored in bucket between uses-food and single service items stored 6" above ground--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 last symptom.
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6/30/2014 | Routine Inspection 1st | 96 |
- SECTION XVI: GENERAL COMMENTS
The item noted on the previous routine inspection conducted on 10/2/2013 has been corrected.Proper employee hand washing and glove use practices observed at this time; manager has trained staff on proper procedures.Cups with individual portions of food products checked at 43 F to 44 F in undercounter refrigerator. Thermostat lowered at this time to keep food product temperatures at 40 F or below. Check temperature of refrigerator and food storede there frequently to ensure that it maintains proper temperatures.
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10/7/2013 | Routine Reinspection 1st | 100 |
- [5] Hands washed and cleaned; good hygienic practices
Noted two staff not washing hands when changing tasks and putting gloves on to handle foods. Adivsed manager that hands must be washed before putting gloves on. Gloves act as additional barrier and do not replace hand washing requirement. Staff washing hands after being advised. Manager will train staff on hand washing / glove use reuirement.The front area hand sink covered with a lid. Keep this hand sink unobstructed; other hand sink is available at close distance; however; front area hand sink must be kept accessible at all times for staff to be able to wash hands in this hand sink as well. Corrected on site.
- General Comments that relate to this Inspection
Refrigerated well unit holding product at 42 F to 44 F. Undercounter refrigerator holding poridcuts at 42 F to 44 F. Keep at 40 F or below.Tuna salad at 37 F on refrigerated prep table.Product temperatures at 37 F to 40 F in two refrigerators in back room.Chlorine sanitizer at 100 ppm concentration in wiping cloths' bucket.Noted restrooms' hand sinks stocked and functional.Noted facility and equipment to be kept clean in general.
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10/2/2013 | Routine Inspection 1st | 95 |
- General Comments that relate to this Inspection
OBSERVATIONS; REQUIREMENTS AND RECOMMENDATIONS:- Unlabeled spray bottle on food storage shelf next to hand sink in the back. Operator advised it is plain water. Ensure that all foods not easily identified by sight are clearly labeled to prevent misusue. Corrected on-site.- Ensure that employees are drying hands on disposable hand towels and not on multi use towels.- All ambient and product temperatures observed were at or near regulation (reach-in cooler 40F; freezer 3F; 39F; 40F; tuna salad 39F; macaroni salad 45F; potato salad 39F; sliced tomato 46F; turkey 42F; roast beef 46F; swiss cheese 46F; reach-in 40F).- Continue to ensure that tongs; sanitizer and ice water is changed at least every 2-3 hours with cleaned and sanitized equipment (front counter area).
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8/2/2012 | Routine Inspection 1st | 100 |
- [2] Food (ice) contact surfaces: designed; constructed; maintained; installed; located
There is a slight build up of mold on the outside edge of the ice machine drop chute. Clean and maintain clean.
- General Comments that relate to this Inspection
OBSERVATIONS & RECOMMENDATIONS:- Owner (Mr. Daljit) advised that he has taken and passed a course from Barritone Schools. Advised to obtain the Health Dept. ID card and Washoe County certificate within 7 days. The certificate; or a copy must be posted within the facility.- There was no sanitizer wipe down water made up at the start of the inspection even though the facility was currently operating. Makeup sanitizer wipe down water prior to the start of shift. Makeup and maintain at 50-100ppm bleach. Test strips were available. Tested 200ppm. Advised of concentration requirement. Corrected on-site.- All product and ambient refrigeration temperatures observed at the time of inspection were at or near requirements (provolone cheese 39F; ham 39F; sliced tomato 42F; macaroni salad 46F; potato salad 44F; stuffing 43F; reach-ins 38F; 39F; -5F).- Overall the facility was clean and well organized. Operator had good knowledge of food handling and food safety.
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10/21/2011 | Routine Inspection 1st | 98 |
- General Comments that relate to this Inspection
Change in Ownership Re-InspectionAll items noted on the previous inspection (dated 7-15-11) have been corrected except the following:- Refoam the large hole in the wall under the counter where the initial foam did not completely close off the hole. Once dry trim foam flush with the wall and paint with a washable type paint to obtain a finished smooth; non-absorbent and easily cleanable surface. Foam the penetrations in the wall under the sink in the restroom(s) also.OK TO ISSUE PERMIT TO OPERATE.
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7/29/2011 | Opening Reinspection 1st | 100 |
- General Comments that relate to this Inspection
Change in Ownership Inspection:The following facility deficiencies were observed at the time of inspection:1) Clean and refinish the rusted bottom and shelving of the single door reach-in freezer or remove or replace the unit.2) The wall trim above the mop sink is pulling off the wall slightly - Repair.3) Both door gaskets on the western most reach-in cooler are damaged (pulling away from the doors) - Replace.4) Foam or seal the holes in the wall under the front area back counter.5) Remove the duct tape holding the drain lines together (under the front area back counter) and replace if needed with a smooth cleanable strap.OK TO ISSUE PERMIT TO OPERATE W/ CONDITIONS LISTED.
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7/15/2011 | Opening Inspection | 100 |
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