- General Comments that relate to this Inspection
Handsink clean and stockedFood storage goodAll fridges <=40FDiscussed ways to reduce bare hand contact with ready to eat foodDipper well clean ice scoop stoage goodFreezer <=0FLinnen service is used for blue rags that are picked up weekly
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5/4/2015 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
Contact is having wall repaired in bus station Ensure all scoops have handles to prevent and minimize hand contact Freezer <=0FFridge <=40FHandsink clean and stockedFood storage okSanitizer buckets replaced during inspection
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7/8/2014 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
Handsinks clean and stockedFood comes from main kitchen and some items are cooked on site in preparation for mealsSanitizer bucket 200-300 ppm ClFridges <=41Fmake-up tables <=41F; all food items 38F-40F
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9/27/2013 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
No violations observed at time of inspection. Thank you.Salad bar cold holding temperatures recorded:Cottage cheese @ 41 F; ambrosia salad @ 40 F; cucumber salad @ 41 F; pea & carrot salad @ 40 F; sliced tomatoes@ 40 F;Cold holding recorded at makeup tables in cafe kitchen:Tuna salad @ 40 F; whole boiled eggs @ 40 F; raw chicken breast @ 40 F; NY steak @ 39 F and celery sticks @ 37 F and pasta between 38-39 F.Hot holding temps. recorded:Mash pototoes @ 174 F; turkey gravy @ 171 F; country gravy 154 F; refried beans @ 174 F and final cook temperature of hamburger patty 173 F. Do replace missing handle on steam table cover on breakfast hot top by 07/17/12. Reviewed with operators exclusion policy for ill employees. Do exclude ill employees with vomiting and diarrahea for 48 hours from the time of the last incident. Operators know when to report food borne illnesses to health district.
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7/10/2012 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
No violations observed at time of inspection.Hot holding temps. recorded:Country gravy @ 171 F; sausage patty @ 171 F; brown gravy @ 169 F; refried beans @ 157 F; meat sauce @ 189 F and shredded beef 166 F. Cold holding temperatures recorded < 41 F. Discussed with operatort to adjust cold holding ambient air temperatures to be between 34-38 F so food cold holds at 40 F or lower. Do cover makeup tables when not in use. Reviewed handwashing procedures with operators and discussed employee sick policy and no bare hand contact with ready to eat foods. 2nd CFPM for restaurant: Rachel Williams M060896 exp. date 10/17/11.All Food Protection Managers took recertification course on October 4th. Operators are waiting for their new certificates.
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10/12/2011 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
Hot dipper wells observed with recorded temps. between 117 F - 123 F and water is continuously running. All violations corrected at time of reinspection. Thank you.
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11/29/2010 | Routine Reinspection 1st | 100 |
- [1] In-use food; ice dispensing utensils properly stored
Observed hot dipper well with recorded temp. of 130 F. Do adjust thermostat so that hot water is hot holding at 140 F or higher. Utensils stored in dipper well are for butter spreads.
- [2] Food (ice) contact surfaces: designed; constructed; maintained; installed; located
Observed cutting boards in need of replacement. Facility shall replace all cutting boards with knife grooves that are embedded with dark stains. Discussed with operators that cutting boards should be replaced on a periodic basis.
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
Observed wooden base to beer reach in cooler porous and with heavy food debris buildup. Clean base and paint/seal all wood blocks and bases in back of cafe to be smooth and easily cleanable. Paint porous shelf at hostess station.Caulk all holde in FRP Fiberglass reinforced plastic in hostess station room.
- [1] Installed; maintained
290) Must have hot and cold water under adequate pressure with no leaks.Repair leak in dish room where 3 compartment sink is located.
- General Comments that relate to this Inspection
All cold holding units recorded below 42 F. Do monitor cold holding to be at or lower than 40 F. Reviewed with operator to provide or have cooks provide adequate utensils to handle raw foods separate from ready to eat foods.Notes:2nd CFPM: David Gustafson. Do have David acquire his Washoe County Food Protection Manager Certificate.
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11/24/2010 | Routine Inspection 1st | 95 |
- General Comments that relate to this Inspection
Notes:All violations corrected at time of reinpsection. Thank you.
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10/27/2009 | Routine Reinspection 1st | 100 |
- [5] Potentially hazardous food meets temperature requirements during storage; preparation; display; service; transportation
030) Potentially hazardous food found out of temperature. Ensure all cold foods maintain 40 degrees F or less and hot foods maintain 140 degrees F or more to prevent bacteria growth.Observed several reach in/makeup tables with food temps. between 45-60 F. All food recorded above 45 F voluntarily discarded i.e; chicken wings; tuna salad and pooled eggs. * Corrected on site.
- [2] Food protected during storage; preparation; display; service; transportation
050) Food not covered. Except during cooling; all food products must be covered to prevent potential contamination.
- [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.
- [2] Food contact surfaces of equipment and utensils clean; free of abrasives; detergents
170) Food contact surfaces dirty. All food contact surfaces must be clean and free of debris.
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
350) Floors dirty. Clean thoroughly to prevent vermin attraction and maintain sanitary conditions.
- [1] Walls; ceilings: attached equipment constructed; good repair; clean surfaces; dustless cleaning methods
Facility shall permanantely affix ban marie to wall and seal junction between unit and wall. This is a repeat violation from 2008.
- [1] Premises free of litter; unnecessary articles; equipment/personal articles properly stored; authorized personnel
410) Store all personal items away from food; food preparation areas; and food contact surfaces; including dishware.Observed pack of ciggarettes and opened soda container in food preparation area.
- General Comments that relate to this Inspection
Notes:Reviewed cooling process of food with operators. Facility shall cool foods properly prior to placing into any cold holding units. Reviewed temp. logs for restaurant. Recommend facility create standard operating procedures for cold holding equipment checks.
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10/21/2009 | Routine Inspection 1st | 87 |
- [2] Food (ice) contact surfaces: designed; constructed; maintained; installed; located
Observed dipper well at front counter of City Lights Cafe not working properly. The unit must have enough pressure to remove all particles off the surface of the water. Engineering has been notified and will repair 12/5/2008.
- General Comments that relate to this Inspection
Hot-holding checked good; oatmeal @ 154 degrees; chow mein cooking at 166 degrees. (main kitchen)Cold-holding products checked good; salad dressings 37-41 degrees; cottage cheese at 37 degrees.All waitress station reach-in refrigeration systems working properly (37-42 degrees.)Handsinks properly stocked with sanitary towels and soap; observed handwashing at the time of inspection.Sanitizer buckets available with quatinary ammonia sanitizer (200-300ppm)
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12/4/2008 | Routine Inspection 1st | 98 |
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