- General Comments that relate to this Inspection
All violations from previous inspection have been corrected. The facility installed a plastic insulator curtain on the front of the cooler. Thermometer on the reach in cooler at 40F. Sausage at 42F; hot dogs at 41F.
|
7/14/2015 | Routine Reinspection 2nd | 100 |
- [5] Potentially hazardous food meets temperature requirements during storage; preparation; display; service; transportation
-Observed thermometers in the reach in cooler at the front of the store at 60F. Sausage at 47F; Hot Dogs at 47F; Deli Turkey at 47F; temperature outside of the container of macaroni salad at 46F. Bacon at 52F. Bacon was voluntarily discarded during the inspection.*Facility had an abatement date of 06/26/15 from the routine inspection to reduce the temperature of potentially hazardous food items in the cooler to 41F or below. Per Ms. Bunning the facility has ordered see through plastic flaps to attach to the cooler to keep the cool air from escaping. Per Ms. Bunning the flaps should be here in one to two weeks.*During the inspection the operator rearranged the reach in coolers and moved the potentially hazardous food items to the reach in cooler at the other side of the store away from the door. Potentially hazardous food items must remain in this reach in cooler until the flaps have been installed on the reach in cooler by the door and the temperature of the items can be maintained at 41F or below.*The facility has 14 days; 07/10/15; to ensure the reach in cooler by the door is maintaining potentially hazardous food items at 41F or below or a reinspection fee may be charged or the permit may be suspended.
- General Comments that relate to this Inspection
None
|
6/26/2015 | Routine Reinspection 1st | 95 |
- [5] Potentially hazardous food meets temperature requirements during storage; preparation; display; service; transportation
-Observed the front thermometers in the reach in cooler by the front door at 50F. The thermometer at the back of the cooler was at 40F. The cooler has several packaged grocery items including eggs; cut melon; cheeses; hot dogs; salads; etc. Sausage at 49F; Cheese at 49F; hot dogs 47F. Operator pushed the potentially hazardous food items to the back of the cooler to keep them cold. Inspector discussed with operator that moving the items to the back of the cooler was ok for now; but would not be a permanent solution to keeping potentially hazardous foods at the proper temperature.*Ensure the cooler is keeping potentially hazardous food items at 41F or below within 48 hours; 06/26/15; to reduce the growth of harmful bacteria and reduce product contamination.
- [2] Food protected during storage; preparation; display; service; transportation
- [5] Hands washed and cleaned; good hygienic practices
-Hand sink did not have paper towels at the beginning of the inspection. Operator did not wash hands when returning from break and before beginning to prepare thermometer for taking hot holding temperatures. Per operator the thermometer was just being set up for the inspector and hand washing is important.*Corrected during inspection. Discussed hand washing policy and asked if both parties could wash hands before continuing inspection. Operator stocked hand towels.
- General Comments that relate to this Inspection
Notes: Discussed hand washing policy and employee sick policy. Ensure employees sick with vomiting; diarrhea; jaundice; stay out of work at least 48 hours after symptoms have stopped.-Chemical storage good.-Observed good dates on food product.-Walk in cooler at 42F. Dates good; lights shielded; clean and organized.-Reach in freezer at -10F. All product frozen.-PCO is Terminex. Once per month.-No signs of pests or vermin.
- General Comments that relate to this Inspection
Notes: Discussed hand washing policy and employee sick policy. Ensure employees sick with vomiting; diarrhea; jaundice; stay out of work at least 48 hours after symptoms have stopped.-Discussed hot holding procedure and temperatures. Per operator they are supposed to hot hold products at 135F-140F and temperatures above 140F are to hot to serve. Discussed that hot holding needed to be at 140F or above. Operator turned up the temperature on hot holding unit. Hot dogs in front at 135F. Hot dogs in back at 141F; Tornados at 133F; chili at 145F.-Reach in freezer at 0F. All product frozen.-Sanitizer at 300 ppm Quat.-3 compartment sink clean.-PCO is Terminex on monthly basis.-No signs of pests or vermin.-Outside garbage stored properly.-Observed good chemical storage.
|
6/24/2015 | Routine Inspection 1st | 90 |
- General Comments that relate to this Inspection
No violations noted.Notes:Restrooms and handsinks properly stocked.Discussed importance of handwashing.Walk-in coolers at 39 f; 40 fDisplay coolers at 37 f; 40 fCode dates checked okObserved good food storageFacility overall clean and well kept. (Recommend a little cleaning in cabinets under soda fountain and slurpee machine).
- General Comments that relate to this Inspection
No violations noted.Notes:Restrooms and handsinks properly stocked.Discussed importance of handwashing. Discussed employee health. Ensure foodhandlers ill with gastrointestinal symptoms (vomiting and/or diarrhea) are excluded for at least 48 hours after symptoms stop.Cooler at 39 fHot holding temps good-tornados 155-158 f-hot dogs 147 fFacility has signs that tell consumer that hot items are not ready. Temperatures are verified prior to allowing customers to purchase hot foods.Discussed wash; rinse; and sanitize procedures. (Sink not set up at time of inspection.) Facility using quaternary ammonia sanitizer. Test strips on site.
|
1/17/2014 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
No violations noted.Notes:Restrooms and handsinks properly stocked. Discussed importance of handwashing.Discussed employee health. Ensure foodhandlers ill with gastrointestinal symptoms (vomiting and/or diarrhea) are excluded for at least 48 hours after symptoms stop.Freezer at 0 fHot holding temperatures good-tornados 141-145 fFacility monitors hot holding temperatures and has "not ready" sign alerting the consumer the product is not done.Discussed wash; rinse; and sanitize procedures - good. Facility using quat sanitizer. Test strips on site.Facility clean and well keptCFPM has left. Manager scheduled in class with John Roberts. Complete by 3/26/13.
- General Comments that relate to this Inspection
No violations noted.Notes:Restrooms properly stocked.Discussed importance of handwashingWalk in coolers at 38 f; 40 fDeli cooler at 38 fProduce cooler at 38 fCode dates checked fineObserved good food storageFacility clean and well kept
|
2/27/2013 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
The items noted on the previous routine inspection conducted on 3/16/2012 have been corrected.
- General Comments that relate to this Inspection
The items noted on the previous routine inspection conducted on 3/16/2012 have been corrected.Dispensers for hand sink in back room have been stocked with soap and paper towles and hand sink is accessible.
|
3/21/2012 | Routine Reinspection 1st | 100 |
- [2] Food protected during storage; preparation; display; service; transportation
Noted some food products with expired dates on shelves. Products were removed from shelves. Ensure to keep products with current dates only on shelves.
- [4] Number; convenient; accessible; designed; installed
Noted soap and paper towel dispensers for back room hand sink empty. Noted hand sink not accessible; shovel and other items placed on hand sink. Must keep hand sink stocked with soap and paper towels and have hand sink accessible at all times. Corrected on site.
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
Noted trash and dirt build-up on floor under shelving racks and along wall bases in back room; trash build-up on floor between deli refrigerator and beverage counter.Noted trash build-up and sticky spills from milk and drinks on floor under shelving units of the two walk-in coolers. Clan floors more frequently in these areas to prevent build-up.
- General Comments that relate to this Inspection
Walk-in coolers at 40 F. Deli refrigerator at less than 40 F.Noted hand sinks in restrooms stocked and functional.Noted outised dumpster enclosure in clean condition.
- General Comments that relate to this Inspection
Hot dog 1149 F; sausage egg tornado 143 F; corn dog 140 F on hot dog grill.Cheese sauce 147 F; chili sauce 141 F in nacho dispenser unit.Hot dog 40 F; corn dog 38 F in walk-in cooler.Noted hand sinks in restrooms stocked and functional.
|
3/16/2012 | Routine Inspection 1st | 93 |
- [5] Source sound condition; no spoilage
- [1] Original container; properly labeled
- [5] Potentially hazardous food meets temperature requirements during storage; preparation; display; service; transportation
- [4] Facilities to maintain product temperature
- [2] Food protected during storage; preparation; display; service; transportation
- [2] Handling of food; ice; minimized
- [2] Potentially hazardous food properly thawed
- [1] Thermometers provided and conspicuous
- [1] In-use food; ice dispensing utensils properly stored
- [5] Personnel with infections restricted
- [5] Hands washed and cleaned; good hygienic practices
- [1] Clean clothes; hair restraints
- [3] CFPM or person in charge present; certificates posted as required
- [4] Sanitization rinse; clean; temperature concentration; exposure time; equipment; utensils sanitized
- [2] Food (ice) contact surfaces: designed; constructed; maintained; installed; located
- [2] Dishwasher facilities designed; constructed; maintained; installed; located; operated as required
- [2] Food contact surfaces of equipment and utensils clean; free of abrasives; detergents
- [2] No re-use of single service articles
- [2] Wash; rinse water: clean; proper temperature
- [2] Accurate thermometers; chemical test kits provided; gauge cock (1/4" IPS Valve)
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
- [1] Non-food contact surfaces of equipment and utensils clean
- [1] Storage; handling of clean equipment / utensils
- [1] Single service: articles; storage; dispensing; used
- [1] Wiping clothes: clean; use restricted
- [5] Water sources: safe; hot & cold under pressure
- [5] Sewage and waste water disposal
- [5] Cross connection; back siphonage; backflow
- [1] Installed; maintained
- [4] Number; convenient; accessible; designed; installed
- [2] Toilet rooms: self closing doors; fixtures maintained; clean; hand soap/drying devices provided; proper waste receptacle
- [2] Containers or receptacles: covered; adequate number; insect/rodent proof; frequency; clean
- [1] Outside storage area enclosures: properly constructed; clean; controlled incineration
- [4] Presence of vermin; outer openings protected; no prohibited animals
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
- [1] Walls; ceilings: attached equipment constructed; good repair; clean surfaces; dustless cleaning methods
- [1] Lighting provided as required; fixtures shielded
- [1] Rooms and equipment - vented as required
- [1] Rooms clean; lockers provided; facilities clean; properly located
- [5] Necessary toxic items properly stored; labeled; used
- [1] Premises free of litter; unnecessary articles; equipment/personal articles properly stored; authorized personnel
- [1] Clean; soiled linen properly stored
- [1] Raw / undercooked food advisory; liquor birth defect warning signs posted as required
- General Comments that relate to this Inspection
The items pending for correction from the previous routine inspection conducted on 2/28/2011 have been corrected.Store Manger Camie Christmann has been issued the WCHD's CFPM certificate. Keep WCHD's certificate posted in the establishment.Keep hand soap boitte at hand sink in back room.
- General Comments that relate to this Inspection
The items pending for correction from the previous routine inspection conducted on 2/28/2011 have been corrected.Store Maneger Camie Christmann has been issued th WCHD's CFPM certificate. Keep WCHD's certificate posted in the establishment.Keep hand soap bottle at hand sink in back room.
|
5/2/2011 | Routine Reinspection 1st | 100 |
- [2] Toilet rooms: self closing doors; fixtures maintained; clean; hand soap/drying devices provided; proper waste receptacle
- [1] Lighting provided as required; fixtures shielded
Provide shileds for light tubes aabove the hot dog grill.
- General Comments that relate to this Inspection
CFPM from last inspection is no longer working in the establishment; CFPM left about one month ago. Establishment required to obtain A CFPM within 60 days from date when CFPM left.Store Manager Camie Christmann in process to take certification class on-line and to make arrangements to take exam. Follow-up on CFPM requirement to be condcuted by 3/28/2011 to verify compliance.Temperature of food prodcuts on grill noit ready at this time; signs indicating not ready on grill; ok.Noted hand sinks in restrooms stocked and functional.Noted back room hand sink's soap dispenser empty. Botte of soap located on storage rack being used for hand washing. Keep soap botte at hand sink. Bottle placed next to hand sink. Soap dispenser to be fixed to keep it stocked with soap or to be replaced to ensure soap is available at hand sink at all times.
- General Comments that relate to this Inspection
Walk-i n cooler at 40 F.Dairy Walk-in cooler at 40 F.Refrigerated deli case at 40 F.Dates on food products checked were current.Noted lots of broken cardboard boxes strewn about in garbage enclosure. Keep boxes tightly stacked or put them all in boxes for easy cleaning of dumspter enclosure. Boxes come form this facility and other adjacent permitted facility.
|
2/28/2011 | Routine Inspection 1st | 99 |
- General Comments that relate to this Inspection
Store manager has completed a certification class and has been issued WCHD's CFPM certificate.CFPM; Kevin W. Horigan #M100398 exp 6/9/2015.Facility is now in compliance with CFPM requirement
- General Comments that relate to this Inspection
Drain line of ice maker / soda dispenser unit has been provided with indirect waste connection.Lower the rubber drain receptor to one inch below the equipment's PVC drain line to provide required air gap. To be corrected on this day per manager
|
7/13/2010 | Routine Reinspection 2nd | 100 |
- [3] CFPM or person in charge present; certificates posted as required
Manager completed on-line course and has made arrangments to take exam next week with an approved instructor.Follow-up on this requirement to be conducted by 6/3/2010 for verification that WCHD certificate issuance to manager.
- [1] Installed; maintained
RP backflow preventer for saoda carbonator has been located since the previous inspection. RP found affixed to wall through opening on rear panel of food service cabinet.Corporation management is currently planning on making necessary changes on plumbing to provisde indirect waste connection for soda dispenser and ice maker.
- General Comments that relate to this Inspection
Deadline for plumbing corrections issued on previous inspection extened to 6/3/2010
- General Comments that relate to this Inspection
Temperatures checked on hot foods were: large hot dog 167 F; small hot dog 166 F; corn dog 140 F; taquito 160 F; cheese sauce 143 F; chili bean sauce 144 F. ok
|
5/3/2010 | Routine Reinspection 1st | 96 |
- [5] Potentially hazardous food meets temperature requirements during storage; preparation; display; service; transportation
Product temperatures in hot dog grill and nacho dispenser were below 140 F. small hot dog 132 F; large hot dog 122 F; corn dog 124 F; taquito 135 F; chili bean sauce 135 F; cheese sauce 131 F. Product temperatures must be at 140 F or above.Temperature of units was turned up to keep foods at 140 F or above.
- [3] CFPM or person in charge present; certificates posted as required
No Certified Food Protection Manager has been acquired full time for this facility as required.Store manager currently taking an approved on-line course. Must have one CFPM on staff full time who has been issued WCHD certificate by 5/14/2010
- [1] Installed; maintained
Noted drain lines for ice maker above soda sispenser and for drip trays of drink dispensers connected to one pvc pipe which runs into wall behind refrigerated deli case. Drain pipes serving foodservice equipment must drain into a floor sink or other open receptor to provide for indirect waste connection.Back flow preventer for soda carbonator could not be located. Carbonator must be protected with either an RP back flow preventer which is properly installed or a built-in back flow preventer type ASSE-1022 and whcih is identified with a tag attached to carbonator.
- General Comments that relate to this Inspection
Noted hand sinks in back area and in restrooms stocked and functional.
- General Comments that relate to this Inspection
Sandwich cooler at 40 F; Dairy walk-inn cooler at 38 F.Dates on products checked were current.Noted hand sinks stocked and functional.
|
4/14/2010 | Routine Inspection 1st | 91 |
- General Comments that relate to this Inspection
All items from previous inspection have been correctedOK to issue permit to operate
|
7/7/2009 | Opening Reinspection 1st | 100 |
- [1] Installed; maintained
Intstall handsink in food prep area
- General Comments that relate to this Inspection
All refrigeration checked goodFacility is using quaternary ammonia for sanitizerHot dogs; chili; nacho cheese will be servedFacility needs a certified food protection manager registered wtih Washoe County Health District within 60 days
- General Comments that relate to this Inspection
Facility is clean and in good repairRefrigeration <40FWalk in freezer -30FOK to issue permit to operate
|
6/10/2009 | Opening Inspection | 100 |
Restaurant representatives - add corrected or new information about Quik Stop Market #160, 140 W 1st Ave, Washoe County, NV »