- [1] Installed; maintained
Noted small leak from drain pipe of 3-compartment sink.
- General Comments that relate to this Inspection
Walk-in cooler at 38 F.Walk-in freezer at -5 F.Current dates noted on food products checked except for couple of products that were removed from shelves at this time.Refrigerated deli case at 36 F.Noted facility to be kept clean in general.Noted restroom hand sink stocked and functional.Noted dumpster enclosure to be clean.
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4/22/2015 | Routine Inspection 1st | 99 |
- General Comments that relate to this Inspection
The items noted on the routine inspection conducted on 5/2/14 have been corrected.Donuts now being kept in donut case.
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5/9/2014 | Routine Reinspection 1st | 100 |
- [2] Food protected during storage; preparation; display; service; transportation
Noted donuts kept on display on rack not covered. This violations has been noted on las two years' inspections. Per operator; donut case is kept in back room. Must set up donut case on counter to keep donuts in case and protected from potential contamination. Failure to keep donuts protected will result in requiring to discontinue dounts.
- [1] Installed; maintained
Noted floor sink inside cabinet with slime build-up and draining very slowly; at less than one gallon per minute.Clear drain and clean floor sink frequenlty to prevent drain from clogging up with slime build-up.
- General Comments that relate to this Inspection
Two cheese conatiners and several guacamole jars noted with expired dates; operator pulled these from shleves to return to vendor. Two cans of mixed nuts with expired dates pulled from shelf to discacrd at this time.Walk-in cooler at 35 FWalk-in freezer at 2 F.Noted restroom hand sink stocked and functional.Facility noted to be kept clean and organized.Dumpster enclosure is clean.Provde missing screw of ice machine's top lid to keep interior closed off.
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5/2/2014 | Routine Inspection 1st | 97 |
- [2] Food protected during storage; preparation; display; service; transportation
Noted donuts for self-service on rackuncovered. Must keep donuts covered. Owner already has a donut case stored in back room; will clean and sanitize donut case to keep donuts in case starting tomorrow; only one donut left at this time.
- General Comments that relate to this Inspection
Welk-in cooler at 38 F. Walk-in freezer at 6 F. Deli open merchandiser at 36 F.Noted dates on food products checked to be current.Noted restroom hand sink stocked and functional.Noted establishment to be kept clean in general.
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3/19/2013 | Routine Inspection 1st | 98 |
- [5] Source sound condition; no spoilage
Observed operator offering for sale home made Ham & Egg; Chorizo & Egg and Potato & Egg breakfast burritos without a snackbar permit. The product was also not under any temperature control for safety. Operator advised that the product was prepared at home. Required immediate removal from sale and prohibited any future sale of prepared product until such time as a valid permit to operate a snackbar is approved by this agency. Corrected on-site.
- [2] Food protected during storage; preparation; display; service; transportation
Operator storing raw food product (eggs) above other items which may not be cooked (drinks; milk; etc.). Always store raw product on the bottom shelf so that it reduces or eliminates any potential for cross-contamination.
- General Comments that relate to this Inspection
OBSERVATIONS & RECOMMENDATIONS:- All refrigeration was operating at or near required temperatures (walk-in cooler 40F; freezer 3F).- Move the open air deli cooler thermometer so that it is easily visible (currently unable to read from its side mounted location within the unit).- Donuts must be covered to prevent contamination. Currently open to customer area and uncovered.MINIMUM SNACKBAR REQUIREMENTS FOR PREPARED FOODS1) In order to offer for sale prepared food items a snackbar permit application from this agency must be filed and a passing inspection obtained prior to operation (application left with operator). 2) Food prepared at home may not be offered for sale to the public.3) The appropriate NSF listed commercial equipment (3-compartment sink; hand sinks; hot and/or cold holding cabinets; etc.) must be obtained and be properly installed and operational in order to support the required menu or prepared foods.4) A Certified Food Protection Manager must be obtained within 60 days from the date of permit issuance.5) There may be additional requirements depending on the menu; type of food preparation and location within the building. Please contact Mike Lupan @ 328-2425 to discuss requirements.
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3/6/2012 | Routine Inspection 1st | 93 |
- [2] Food contact surfaces of equipment and utensils clean; free of abrasives; detergents
There is a slight buildup of pink slime mold on the drop chute inside the ice machine. Clean and maintain clean. To properly clean the ice machine the ice must be burned out with hot water. The entire inside washed with a soap and water solution; then rinsed with clean water and finally sanitized with a 50-100ppm chlorine bleach or 200ppm quat ammonia solution and allowed to air dry prior to refilling the machine.
- General Comments that relate to this Inspection
OBSERVATIONS AND RECOMMENDATIONS:- When scooping product such as sugar; ensure that you use a food grade scoop with a handle so that you minimize operator hand contact with the food.- All ambient holding temperatures were at or near regulation (walk-in 40F; open display unit 42F; small counter top display unit 32F; walk-in freezer 5F)- All hand washing sinks were stocked and operational.- Overall the store was clean and well organized.
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5/3/2011 | Routine Inspection 1st | 98 |
- General Comments that relate to this Inspection
The following was observed during the inspection.Handsink stocked properly w/ soap and p-towels.Ice machine clean and scoop stored properly.All food stored properly in store.Large Walk in @ 38 f. Dairy and eggs have current fresh dates.Small refrigerators @ 38 f. All sandwich and food products have current fresh dates.Microwave clean. Counters and floors clean.Can food products have current fresh dates. Use FIFO method. All aisles; floors; and shelving clean and organized.All chemicals stored in separate location away from food products.
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4/9/2010 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
The following was observed during the inspection.Handsink stocked properly w/ soap and p-towels.Ice machine clean and scoop stored properly.All food stored properly in store.Large Walk in @ 38 f. Dairy and eggs have current fresh dates.Small refrigerators @ 38 f. All sandwich and food products have current fresh dates.Microwave clean. Counters and floors clean.Can food products have current fresh dates. Use FIFO method. All aisles; floors; and shelving clean and organized.All chemicals stored in separate location away from food products.
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1/20/2009 | Routine Inspection 1st | 100 |
- [2] Food contact surfaces of equipment and utensils clean; free of abrasives; detergents
Ice machine in need of cleaning. Clean and sanitize to prevent potential contamination of ice.
- General Comments that relate to this Inspection
All reefer and sandwich display units 40F or belowAll dates okIce labeledAll product stored off groundIce scoop stored correctly
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5/1/2008 | Routine Inspection 1st | 98 |
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