- General Comments that relate to this Inspection
NOTES:NO VIOLATIONS NOTED AT TIME OF INSPECTION.HANDSINKS AVAILABLE AND PROPERLY STOCKED.OBSERVED GOOD EMPLOYEE HANDWASHING WHILE ON SITE.OBSERVED GOOD NO BARE HAND CONTACT WITH READY TO EAT FOODS WHILE ON SITE - FACILITY ALREADY HAS A NO BARE HAND CONTACT POLICY IN PLACE.HANDSINKS HAVE PROPER SIGNAGE - LEFT ADDITIONAL SIGNAGE.GOOD HOT HOLDING TEMPS - 137F-157F.GOOD COLD HOLDING TEMPS - ALL AT 41F AND BELOW.TEMPS ARE TAKEN EVERY 3 HOURS.DISHWASHER GOOD AT 50PPM CHLORINE.SANITIZER BUCKETS GOOD AT 200PPM QUAT.ALL FOOD IS PROPERLY STORED AND DATED.REVIEWED COOLING LOGS - ALL FOOD IS CHECKED AND TEMP EVERY 15 MINS DURING COOLING AND DOWN TO 41F OR BELOW WITHIN 2 HOURS.NO PEST CONTROL ISSUES.NO EMPLOYEE HEALTH ISSUES.DISCUSSED NEW FOOD REGULATIONS. FOR A COMPLETE REVIEW OF NEW FOOD REGULATIONS GO TO OUR WEBSITE AT www.washoecounty.us/healthADDITIONAL CFPM'S ARE:JUAN MURILLO M150387 8/13/19PRISCILLA MARTINEZ SERVSAFE #11402855 8/18/19ANGELICA SALDANA M130394 2/12/18PAUL STOTTMANN SERVSAFE #12385543 5/14/20YURI CACERES M120222 3/10/17LOURDES BRAVO SERVSAFE #11994784 2/12/20FACILITY HAS NOT HAD ANYONE FAIL CFPM TEST WITHIN THE LAST YEAR.
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11/2/2015 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
NOTES:NO VIOLATIONS NOTED AT TIME OF INSPECTION.HANDSINKS AVAILABLE AND PROPERLY STOCKED.OBSERVED MULTIPLE EMPLOYEES PROPERLY HANDWASHING WHILE ON SITE.GOOD COLD HOLDING TEMPS - ALL WITHIN REGULATION.GOOD HOT HOLDING TEMPS - ALL WITHIN REGUALTION.TEMPS ARE CHECKED AND DOCUMENTED EVERY 2 HOURS.GOOD COOLING PRACTICES - FACILITY DOCUMENTS ALL COOLING TEMPS. USES ICE WATER BATHS FOR PROPER COOLING.ALL FOOD PROPERLY STORED; DATED AND COVERED.DISHWASHER GOOD AT 100PPM CHLORINE.SANITIZER BUCKETS GOOD AT 200PPM QUAT.NO PEST CONTROL ISSUES.DISCUSSED EMPLOYEE HEALTH - NO ISSUES.
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11/21/2014 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
NOTES:NO VIOLATIONS NOTED AT TIME OF INSPECTION;HANDSINKS AVAILABLE AND PROPERLY STOCKED.OBSERVED GOOD EMPLOYEE HANDWASHING WHILE ON SITE.ALL HOT AND COLD HOLDING TEMPS GOOD - ALL WITHIN REGULATION.MONITOR TEMPS EVERY 2 HOURS.REVIEWED TEMP LOGS; COOLING LOGS AND EQUIPEMENT LOGS - NO PROBLEMS NOTED.DISHWASHER GOOD AT 100PPM CHLORINE.ALL FOOD PROPERLY STORED; COVERED AND LABELED.NO PEST CONTROL ISSUES.NO EMPLOYEE HEALTH ISSUES.
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12/5/2013 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
All violations from last inspection have been corrected. Ensure all walls; including those under the sinks are cleaned on a regular schedule to prevent the build-up of food debris and/or moldDishwasher 100 ppm ClHandwashes clean and stockedIce machine clean; ice scoop storage goodWalk-in fridge <=41F
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8/22/2012 | Routine Reinspection 2nd | 100 |
- [2] Food protected during storage; preparation; display; service; transportation
Found banana in the ice machine which was voluntarily discarded by operator. Need to discard ice; clean machine. No food; personal or for public consumption; can be stored with ice to be used for consumption.
- [1] In-use food; ice dispensing utensils properly stored
090) Store ice/food scoops within separate clean container to minimize hand contact with product. Observed ice scoop being stored directly in the ice. Corrected on site
- [1] Installed; maintained
Handsink on the prep line is leaking around the drain and at the start of the inspection there was no hot water at this handsink. Need to repair handsink so hot water is working and not leaking. Hot water issue was corrected on site.
- [4] Number; convenient; accessible; designed; installed
Handsink near dishwasher was out of soap and was not dispensing paper towels. Soap was replaced on site; need to have automatic towel dispenser repaired.
- [1] Walls; ceilings: attached equipment constructed; good repair; clean surfaces; dustless cleaning methods
Walls (both under and above) the 3-compartment sink need to be cleaned. Need to clean the hot water heater next to the 3-compartment sink. Need to replace the caulk on the back of the 3-compartment sink and on the prep table next to the ice machine; observed mold growth. Need to clean the above items more often to prevent the accumulation of bacteria and mold.
- General Comments that relate to this Inspection
Dishwasher 100 ppm CLSanitizer buckets 200 ppm QuatAll fridges <=41FNo freezer; food is delivered frozen and thawed in the walk-in fridgeHot holding unit: chicken 178FFront line Beans 180F Shredded Chicken 161F Beef 150FAll food storage good All food labeled; covered and dated**CFPM certification expires at the end of this year**
- [1] Walls; ceilings: attached equipment constructed; good repair; clean surfaces; dustless cleaning methods
The caulking for the prep sink still needs to be replaced. Walls and hot water heater still need to be cleaned.
- General Comments that relate to this Inspection
All other violations have been corrected Ice machine has been cleaned Handsinks clean and stocked; no longer leaking and hot water is availableCaulking on 3 compartment sink sink replacedIce scoop storage good
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8/2/2012 | Routine Inspection 1st | 90 |
- [4] Sanitization rinse; clean; temperature concentration; exposure time; equipment; utensils sanitized
140) Sanitizer level in 3 compartment sink not adequate. Maintain adequate amounts of sanitizer to ensure proper sanitization. **Note: Corrected @time of insp.
- [2] Toilet rooms: self closing doors; fixtures maintained; clean; hand soap/drying devices provided; proper waste receptacle
310) Keep hand sinks stocked with soap and paper towels at all times to ensure proper hand washing. **Note: Corrected @time of insp.
- General Comments that relate to this Inspection
Handsinks cleanAll Reach-in Refrig(s) were <40FWalk-in Refrig @37FTemps noted: H-held Beef strips @152F; Hot rice @149F; Hot chicken @154F; Pinto beans @152FSteam cabinet items were all >150FSanitizer dishwaher used for utensils - tested - 100 ppm Cl3-comp sink re-setup - tested - 200 ppm QuatScoops stored properlyAll Dry goods stored 6" above floorCustomer restrooms clean and stocked
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7/14/2011 | Routine Inspection 1st | 94 |
- [2] Handling of food; ice; minimized
060) Inappropriate scoop used for ice service. Use an approved; food grade scoop with a handle to minimize hand contact with food product. Corrected on-site.
- [1] Wiping clothes: clean; use restricted
250) Wiping cloth sanitizer bucket found with no sanitizer. Moist wiping cloths must be kept in sanitizing (200-400 ppm quat.) solution between uses to prevent bacteria growth. Corrected on-site.
- General Comments that relate to this Inspection
Notes:-hand sinks properly stocked-observed employee handwashing-food-grade gloves in use on service line-hot holding: -warmer: -chicken 143F -beans 144F -steam table: -chicken 141F -beef 145F -beans 150F-158F-salad make-up unit at 40F-front make-up unit at 40F-vegetable reach-in at 40F-beverage reach-in at 38F-walk-in at 39F -chicken 35F -beef 37F -cheese 40F-ice machine clean-food and single service items stored 6" above the ground-no cross contamination issues noted - raw meats properly stored-dishwasher sanitizer checked at 100 ppm chlorine-chemical test kits available-checked cook temp. of chicken at 171F-180F-chemicals labeled and properly stored-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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6/1/2010 | Routine Inspection 1st | 98 |
- General Comments that relate to this Inspection
No violations noted at time of inspection.Notes:Wiping cloth buckets at 200 ppm quat.3-comp. sink sanitizer at 200 ppm quat.Dishwasher sanitizer checked at 50 ppm chlorineFront prep. reach-in at 30FFreezer unit at -10FBeverage reach-in at 35FSmall prep. reach-in at 35FWalk-in refrigerator at 40F Beans in walk-in checked at 42F-49F Beans just taken out by operator for food prep. - Ensure beans are held at 40F or less.Hot Holding; Prep line: chicken 160F beef 150FHandsink properly stockedRestrooms properly stocked and cleanIce machine clean and ice scoop stored properlyFood and single service items stored properlyChemicals properly labeled and storedDiscussed employee health polices - no problems noted
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1/30/2009 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
Notes:-Observed checking hot holding temps.-Reach-In 40F.-All hand sinks properly stocked.-Wiping cloth sanitizer buckets at 200 ppm Quat.-Hot holding -Chicken 164F. -Beef 150F. -Pork 176F.-Cold holding -Sour cream 38F.-All food items and food contact items stored at least 6" off the ground.-Reach-In 35F.-Reach-In 35F.-Ice machine clean and ice scoop properly stored.-All chemicals properly labeled and stored.-Three compartment sanitizer at 200 ppm Quat.-Dish washer sanitizer at 100 ppm Chlorine.-Alcohol advisory posted.-Walk-In 40F.
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1/18/2008 | Routine Inspection 1st | 100 |
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