Postal Cafe, 3115 Eastlake Blvd, Washoe County, NV - inspection findings and violations
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Inspection findings | Inspection date | Type | Score |
|---|
- General Comments that relate to this Inspection
Dishwasher has been repaired; checked at 100 ppm chlorine concentration and thermometer at 140 F; ok.
|
3/18/2016 | Routine Reinspection 2nd | 100 |
- General Comments that relate to this Inspection
The items noted on the previous routine inspction conducted on 2/24/2016 have been corrected. Dishwasher had part installed per manager but is still not dispensing chlorine. Dishes are still being sanitized in 3rd compartment of sink in the mean time.
|
3/4/2016 | Routine Reinspection 1st | 100 |
- [4] Sanitization rinse; clean; temperature concentration; exposure time; equipment; utensils sanitized
Dish washer chlorine concentration not registered. Sanitize dishes and utensils in sanitizing solution in third compartment of sink until dishwasher is serviced to keep chlorine sanitizer at 50 to 100 ppm concentration.
- [2] Dishwasher facilities designed; constructed; maintained; installed; located; operated as required
- [2] Food contact surfaces of equipment and utensils clean; free of abrasives; detergents
Noted dirty dishes from tables being palced on prep counter next to cutting board and espresso machine. Do not use this counter space for dirty dishes to prevent potential cross-conatimantion of foods or food contact surfaces. Place dirty dishes directly in sink or on bus tub and keep on top of sink.
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
Noted grease build-up on floor at back of griddle/stove and adjoining equipment around legs and wheels. Do detailed cleaning of floor under equipment to keep floor clean.
- General Comments that relate to this Inspection
Sliced tomatoes 39 F; cubed potatoes 37 F on top of refrigerated prep table.Walk-in cooler at 36 F; sliced cheese 38 F; baked potaotes 37 F in walk-in cooler.Walk-in freezer at 8 F.Noted hand sinksd stocked and functional in prep area and in restroom. Provide hand washing signs at both hand sinks.Beef pattie final cooking temperature checked at 200 F.Gloves are available on site; employee did not have gloves on to wrap roast beef. Gloves are now required to prevent bare hand contact with ready to eat foods. Enusre to use gloves when handling ready to eat foods.No pest control service hired. No pest activity noted. Recommed to provide pest control service with licensed company.One CFPM is on staff full time; WCHD certifcate issued on 10/29/2013.
|
2/24/2016 | Routine Inspection 1st | 93 |
- [1] Original container; properly labeled
Facility shall label jars of Kimchi and salad containers (to go items) with traceback information. Include a list of ingredients; address; and name of business. This is important for traceback as well as allergens****
- General Comments that relate to this Inspection
The following was observed at the time of inspection:Hot-holding checked good; eggs cooking at 176F; potatoes cooking at 182F.Cold-holding checked good; ham at 38F; sausage at 37F; cheese at 41F;turkey at 37F.Dishwasher checked at 50-100ppm chlorine on final rinse sanitization.Sanitizer buckets available with 100+ppm chlorine; please keep between 50-100ppm chlorine.Handsink stocked and functional; observed glove use during food preparation.All refrigeration and freezer temperatures checked within regulation.Restroom checked stocked with sanitary towels and soap.
|
1/27/2015 | Routine Inspection 1st | 99 |
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
Facility shall repair bare wood surfaces on shelves; in addition; please repair/seal/paint areas with damaged formica/laminate. All food preparation areas shall be smooth and easily cleanable.
- General Comments that relate to this Inspection
The following was observed at the time of inspection:Cold-holding checked good; tomatoes at 37F; cheese at 41F; sausage at 43F; roast beef at 42F; yams at 37F; cooked and cooled potatoes at 36F.No hot-holding of foods at time of inspection; all items are cooked to order.Dishwasher sanitizing at 50-100ppm chlorine; sanitizer buckets available at 200-400ppm quatinary ammonia.Handsinks stocked and functional; observed handwashing.Restroom stocked with sanitary towels and soap.All refrigeration and freezer units checked within regulation.Reviewed employee illness policies; all procedures ok.
|
1/7/2014 | Routine Inspection 1st | 99 |
- General Comments that relate to this Inspection
Opening Inspection:Facility is approved for operations as a (risk category 3; Deli). Washoe County Health District Permit to Operate will be issued.All equipment checked within regulation; refrigeration ok; freezer ok; dishwasher ok; handsink ok; floors good etc.Facility shall complete a few small items: clean around and under three-compartment sink; clean/mop walk-in refrigeration floor.Facility shall repair any bare wood exposure on shelves; ensure all surfaces are smooth and easily cleanable.Routine Health Inspection to be conducted within 60 days*****
|
12/10/2013 | Opening Inspection | 100 |
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