- General Comments that relate to this Inspection
Hot dog 161 F; chili 155 F in hot holding equipment.Sliced cheese 39 F in reach-in refrigerator.Refrigerators at below 40 F; freezer at -3 F.Quat sanitizer checked at 400 ppm concnetration in 3-compartment sink. Quat test strips are wavailable on site.Noted hand sink stocked and functional.Noted good hand washing and glove use practices of employees.Some light amount of debris build-up under refrigerator and freezer and prep counter. Floor under equipment is cleaned frequenty per staff. Ensure to check floor for proper frequency of cleaning to prevent build-up. Otherwise facility and equipment noted to be kept very clean.
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5/28/2015 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
Menu items new food equipment have been added.All food products are commercially pre-cooked; soups and chili held in hot holding unit at more than 140 F. Meat and cheese for sandwiches refrigerated at less than 40 F. All new food equipment is NSF rated.There are currently two Certified Food Protection Mangers and two additonal employees are signed up for a certification class for March 23 & 24; 2014. Facility exceeds CFPM coverage for risk category 2. Minimum of one CFPM who has completed and approved certification course on staff full time is required. Keep the WCHD certificates of new CFPM employees posted in establishment when obtained.
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2/12/2014 | Routine Reinspection 1st | 100 |
- General Comments that relate to this Inspection
Refrigerators at below 40 F. FReezer at 0 F.Noted hand sink stocked and functional.Quats sanitizer in spray bottle at 400 PPM.3-compartment sink not in use at this time; make up quats sanitizing solution at 200 ppm concentration.Facility noted to be very clean in general.Plans for increase in menu items soon; will be serving cooked egg burritos; sandwiches and hot dogs will be prepared on site; and commerically precooked frozen soup will be heated and hot held for service. Food service equipment must be NSF or equivalent.Manager will call for addtional inspection when new menu is ready for service.
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1/23/2014 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
Refrigerator at below 36 F. Freezer at -3 F.Noted hand sink stocked and functional.Observed good employee's hand washing practices.Noted men's restroom hand sinks stocked and functional; restroom clean.Noted facility very clean and well maintained in general.Ensure that ice maker/ bin is cleaned and sanitized on regular scheduled basis.
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1/29/2013 | Routine Inspection 1st | 100 |
- [4] Sanitization rinse; clean; temperature concentration; exposure time; equipment; utensils sanitized
Concentration of quatenary ammonia in spray bottle exceeded required amont (tested 1000+ ppm). Excess chemical may cause skin irritation and may leave residual on food contact surfaces. Quatenary ammonia type sanitizer should be made at 200ppm concentration or per manufacturer's labeled instructions. Went over proper sanitizer water make-up with operator. Corrected on site.
- General Comments that relate to this Inspection
NOTES:- Ensure that chemicals are always stored below and away from foods to prevent contamination. Chemicals should never be stored above food or drink even if that food/drink is in impervious containers (e.g. water bottles under chemical shelf).- All ambient refrigeration temperatures were observed at or near regulation (reach-in freezer 3F; cooler 38F).- Excellent separation of personal items from customer items in the refrigerator (operator food items were stored on the bottom away from customer food items).
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1/13/2012 | Routine Inspection 1st | 96 |
- General Comments that relate to this Inspection
NOTES:- No violations observed at the time of inspection- The only dishes washed are utensils (cookie sheets; spatulas; etc.)- All product was at or near regulation at the time of inspection (i.e. reach-in freezer -3F; reach in cooler 38F).- Hand washing sink was stocked and operational- Facility was neat; organized and clean.- CFPM certificate identification was posted as required.
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1/20/2011 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
NOTES:1) Obtain chemical test strips to test the sanitizer water in the 3-compartment sink and for wiping down the food contact surfaces and customer areas. Currently a quatenary ammonia based sanitizer is being used (Butcher's Clockwork II). Obtain quat. test strips and makeup at 200ppm as required on the manufacturer's labeled instructions. This facility is currently not required to sanitize utensils as there are no dishes being washed that go to the customer however it is good practice and recommended that you continue to sanitize all utensils; food contact surfaces and customer areas (table tops; etc.).2) Post a copy of the CFPM photo I.D. card.3) This facility was clean; organized and very well maintained at the time of inspection. All refrigeration was within regulations and hand washing stations were stocked and operational. Observed employee hand washing at the time of inspection.
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3/9/2010 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
No violations observed at the time of inspection.NOTES:1) Please post the Certified Food Protection Manager certificate at the snackbar.
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3/3/2009 | Routine Inspection 1st | 100 |
- [1] Thermometers provided and conspicuous
080) 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.
- General Comments that relate to this Inspection
Food handler wasn't sure bhow to make up sanitizer for pizza cutter; baking pans. CFPM to train staff in use of mixing sanitizer.
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4/28/2008 | Routine Inspection 1st | 99 |
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