- General Comments that relate to this Inspection
**No violations noted at the time of inspection**Notes:Handsinks stocked; available; and used -observed glove use during sandwich prepAll food and equipment temps measured within proper ranges -thermometers available where necessaryFood generally properly stored - one carton of eggs stored above veggies; moved to bottom shelf when requested -eggs are raw product - must be stored below ready-to-eatDesignated employee drink area - GOODSanitizer bucket measured at 50ppm bleach; test strips available -sanitizer maintained on lower end for frequent meat slicer use/prep surfaceItems from previous inspection were not repeatedPrepped food containers are date labeled with prep dateFacility generally clean and well maintainedRestrooms shared among multiple facilities in building -stocked and available
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7/14/2015 | Routine Inspection 1st | 100 |
- [1] Original container; properly labeled
Unlabele bottle next to meat slicer. All bottles or containers must be labeled.
- [2] Food protected during storage; preparation; display; service; transportation
Food product stored on floor. Store all food product at least 6 inches off floor to prevent potential cross contamination.
- [1] Thermometers provided and conspicuous
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.
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
Non food contaact surface not maintained properly. All non food contact surfaces must be maintained properly repair door closure for walk-In cooler.
- [1] Non-food contact surfaces of equipment and utensils clean
Fan guard of walk-In cooler has lint build up on it. Clean fan guard to ensure the safety of food stored in walk-In cooler.
- [1] Walls; ceilings: attached equipment constructed; good repair; clean surfaces; dustless cleaning methods
Wall in need of repair. Repair following area above mop sink to maintain a smooth; durable; and easily cleanable surface.
- General Comments that relate to this Inspection
Notes-All hand sink properly stocked and used.-Golve use observed.-Bathrooms properly stocked.-Mop sink ok.-Chemicals storeage ok.-Walk-In 37.5F-Freezer -10F.-Ice machine clean.-Ice scoops properly stored.-Cold holding-Ham 34F.-Turkey 35F.-Roast beef 37F.-Chicken 34F.-Capicolla 36F.
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5/27/2014 | Routine Inspection 1st | 93 |
- [2] Accurate thermometers; chemical test kits provided; gauge cock (1/4" IPS Valve)
Inaccurate thermometer and door thermometer broken on walk-In cooler. Must provide accurate thermometers.
- [1] Non-food contact surfaces of equipment and utensils clean
Fan guards in walk-In cooler dirty with lint build up. All non food contact surfaces of equipment must be clean.
- General Comments that relate to this Inspection
Notes-Hand sinks properly stocked and used.-Ice machine clean.-Ice scoop properly stored.-Walk-In 38F.-Freezer 0F.-Cold holding-Ham 38F.-Salami 39F.-Roast beef 38F.-Turkey 39F.-Glove use observed.-All lights properly shielded.-All items stored at least 6" off the ground.-Bathrooms properly stocked.
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6/13/2013 | Routine Inspection 1st | 97 |
- [1] Non-food contact surfaces of equipment and utensils clean
The prep refer underneath the microwaves was very dirty on the inside; build up; water etc. This needs to be celaned nightly to prevent this build-up.
- General Comments that relate to this Inspection
Notes: Below noted at time of inspection:1) Store clean and organized.2) Prep line at 39 degree F all product properly stored.'3) Slicer clean.4) Soda Line ok; ensure to soak the nozzles nightly.5) Walk in at 37 degree F all product labelled and properly stored.6) Walk in freezer at 0 degree F all product frozen.7) Glove use and scoop control in place.8) Handsinks stocked; remember to wash in between tasks with gloves.9) Sanitizers at 100 ppm10) Three comp sink.11) Test strips and thermometers available.***Check your score at washoeeats.com****
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5/4/2012 | Routine Inspection 1st | 99 |
- [4] Sanitization rinse; clean; temperature concentration; exposure time; equipment; utensils sanitized
Sanitizer not in compliance above 300 ppm CORECTED ON SITE
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
1) Ensure the floors are cleaned along the base boards and underneath food prep; buildup under three compartment.2) Tile in food prep area is cracked allowing for area to not be smooth and cleanable area for bacteria to buildup.
- [1] Walls; ceilings: attached equipment constructed; good repair; clean surfaces; dustless cleaning methods
Wall behind and in between three compartment sink and prep sinks need to be cleaned heavy build up and cleaned o na regular basis.
- General Comments that relate to this Inspection
Notes: Below noted at time of inspection:1) Food prep area cleaned and organized.2) Temps at sandwich area good tomato 40; onion 41; meats all 40 degree F.3) Test strips and thermometers present.4) Restrooms (shared ok) 5) Handsinks stocked6) Trash ok7) Refer at 38 degree F storage and temps good products were date marked.8) Freezer -5 degree F all prodcut frozen and properly stored.***********left slicer maintenance brochure********************Did inspection under wrong permit just found original inspection 3/25/11 signature attached.*************
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5/10/2011 | Routine Inspection 1st | 94 |
- General Comments that relate to this Inspection
All corrections on 10/14/10 inspection have been corrected.**All ice bags that are being bagged at this location must have facilities address labeled on bags to have the ability to provide trace back if illness occurs from ice***
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10/20/2010 | Routine Reinspection 1st | 100 |
- [1] Original container; properly labeled
This facility bags their own ice. Ice bags not labeled with facilities address all ice bags must be labeled with facilities address for trace back in the case of ice being contaminated. Correct by 10/15/10.
- [2] Food protected during storage; preparation; display; service; transportation
050) Raw product stored incorrectly. Store all raw foods below cooked and ready to eat foods to prevent potential cross contamination.Observed hardshell eggs stored on top shelf above ready to eat foods. All hardshell eggs must be stored on bottom shelf to prevent potential cross contamination. Correct onsite.
- [1] Non-food contact surfaces of equipment and utensils clean
220) Non food contact surfaces of equipment dirty. All non food contact surfaces of equipment must be clean.Observed under soda fountain machine bottom shelving has soda debris. Clean on regular basis to prevent vermin attraction and to maintain conditions. Correct by 10/15/10. Front handsink faucet handles dirty clean on regular basis to maintain sanitary conditions and to prevent cross contamination. Correct by 10/15/10.Observed catering binders and fax machine dirty clean on regular basis to prevent cross contamination. Fan guard on fan in front area dirty. Clean on regular basis to prevent cross contamination. Wall behind 3 compartment sink observed food stains. Clean by 10/15/10.
- [4] Number; convenient; accessible; designed; installed
300) All hand washing sinks must remain unobstructed and accessible during operation to ensure proper hand washing.Observed handsink in back room being used for bucket and scour pads storage.Corrected onsite.
- [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 behind ice machine food debris. Behind all equipment areas must be cleaned and not have food debris on floor this could cause potential attraction of vermin. Correct by 10/15/10.**Base coving by entry to sandwich prep area on the left by the bread maker coving is damaged and provides an area for vermin entry and harborage. Correct by 10/19/10.
- General Comments that relate to this Inspection
The folllowing was observed during the inspection:Walk in 40 f. Ham 38 f; Turkey 38 f; Roast beef 38 f.Freezer 0 f. All food frozen. Reach in 40 f. Sandwich prep area cooler. Roast 38 f; Turkey 38 f. Cheese 38 f; Tomatoes 38 f; Lettuce 38 f.All utensil stored properly.Ice machine ok and scoop stored properly.Front sandwich handsink stocked and accessible.Observed proper food prep and proper handwashing.
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10/14/2010 | Routine Inspection 1st | 91 |
- [1] Non-food contact surfaces of equipment and utensils clean
Bottom shelf of refrigeration unit behind service line has a buildup of food debris. Clean shelf and maintain. No food is stored directly on the bottom of the refrigerator. Corrected on site.
- General Comments that relate to this Inspection
All handsinks stockedObserved employee handwashing upon return from break and after handling moneyWalk in 30F; all food stored properlyRoast beef 38FSausage patty (precooked) 40FFacility clean and in good order
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6/30/2009 | Routine Inspection 1st | 99 |
- General Comments that relate to this Inspection
No violations noted.Notes:Handsinks/restrooms properly stocked.Discussed importance of handwashing. Handwashing observed at time of inspection - very good.Discussed employee health policies.Walk-in cooler at 39 degrees F-Turkey at 40 degrees F; roast beef at 39 degrees FTemps on line good-Turkey at 33 degrees F; provolone at 34 degrees FDiscussed proper sanitizer concentrations*Reach in unit near oven has excessive water at bottom of unit. Repair to eliminate standing water.*Also; communicate to restroom maintenance staff that self-metering facets need to stay on for at least 15 seconds. Remind staff that restrooms must be stocked with soap and paper towels at all times.
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9/30/2008 | Routine Inspection 1st | 100 |
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