- General Comments that relate to this Inspection
The items noted on the routine inspection conducted on 1/11/2016 have been corrected.
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2/16/2016 | Routine Reinspection 1st | 100 |
- [1] Outside storage area enclosures: properly constructed; clean; controlled incineration
Clean outside area around dumpsters to remove piles of dry leaves to deter vermin harborage.
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
Clean floor under and behind ice machine; under freezer and prep table of trash and dirt build-up. Clean walk-in cooler floor under front area shelving where dirt or spills are noted.Install cove base on walls in back dry storage area and at entrance to prep area.
- [1] Walls; ceilings: attached equipment constructed; good repair; clean surfaces; dustless cleaning methods
Seal all holes in wall at back exit area and wall above prep table.
- General Comments that relate to this Inspection
Walk-in cooler thermometer at 46 F due to stocking being done; Temperature going down. Ensure that door is closed thghlty after going in or out of walk-in cooler to maintain at 41 F or below.Current dates noted on food products checked.Pest control service is provided; no pest activity reported.Post hand washing signs at all hand sinks.
- General Comments that relate to this Inspection
Hot holding temeperatures checked: steak burger 136 F; double cheese burger 117 F; chicken tenders 157 F; chicken sandwich 161 F; hot dog 129 F. Food wrapper is marked with time four hourst after producted was prepared and heated; products are diiscarded if not sold at end of 4 hours.In order to keep products at 135 F or above as per store policy; ensure that products are assembled and wrapped and place in hot case quickly.Noted hand sinks stocked and functional.CFPM not rerquired due to risk caegory 1 assignment per new regulations.Store manager obtained ServSafe certificate issue date 10/18/2015 and passed exam on second examination. Manager tookm and eight hour class on date of fisrt examination and completed a 16 hour course on past certification wihich expired in 2015.
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1/11/2016 | Routine Inspection 1st | 97 |
- [1] Original container; properly labeled
Observed ice bags unlabeled with facility name/contact info. Ensure employees are marking bags with name/contact info for traceback purposes.
- [1] Installed; maintained
Observed both handsinks in need of re-caulking. Recaulk handsinks to ensure smooth; easily cleanable surface.
- General Comments that relate to this Inspection
Notes:Restrooms properly stocked.Discussed importance of handwashing.Walk-in cooler at 41 fSandwich cooler at 40 fObserved good food storageFacility clean and well kept
- General Comments that relate to this Inspection
Notes:Restrooms and handsinks properly stocked. Discussed importance of handwashing. Discussed employee health. Ensure employees ill with gastrointestinal illness (vomiting and/or diarrhea) are excluded for the duration of illness and at least 48 hours after symptoms stop.Walk-in cooler (where snack bar items stored) at 41 fReach in freezer at -9 fCheeseburger hot holding at 142 fTaquitos hot holding at 156 fDiscussed wash; rinse; sanitize procedures - goodFacility using chlorine for sanitizer. Test strips available.*Work order submitted for missing FRP by mop sink
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2/4/2015 | Routine Inspection 1st | 98 |
- General Comments that relate to this Inspection
No Violations Noted During Inspection.- All food properly stored.-Expiration dates- Good- Refrig. units holding @ ~40F
- General Comments that relate to this Inspection
No Violations Noted During InspectionNotes:- Walkin refrig. unit holding @ ~42F (stocking liquor)- Cold Hold in Walkin- hot dogs; sausage; burgers; all at ~42F. -Handsink properly stocked with soap and papertowels.- Hot Hold Display Case- burgers @ 117F (just prepped); corndogs @ 158F. -Food properly stored.- Chemicals properly stored.
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11/13/2014 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
The items noted on the previous routine inspection conducted on 3/25/2013 have been corrected.
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4/1/2013 | Routine Reinspection 1st | 100 |
- [2] Food contact surfaces of equipment and utensils clean; free of abrasives; detergents
Noted some mold present inside ice maker mounted to soda dispenser. Clean and sanitize ice maker to rid of mold.
- [2] Toilet rooms: self closing doors; fixtures maintained; clean; hand soap/drying devices provided; proper waste receptacle
Noted paper towel dispenser for restroom hand sink broken; replace dispenser to keep towels from possible contamination due to roll exposed.
- General Comments that relate to this Inspection
Dates on most food products were current except for few jerky packages which were removed from shelf at this time.Cleaning of walk-in cooler floor under shelving should be done soon as debris is startting to build up.
- General Comments that relate to this Inspection
Temperatures taken in hot case: cheese burgers 135 F; hot dog 184 F; breaskfast sandwich 160 F. All products are marked with time to discard by at end of 4 hours. Products that reached 4 hour mark discarded while on site.Noted hand sinks in back area stocked and functional.Store Manager plans to sign up for certification class shortly. The current CFPM of this facility is the area manager.
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3/25/2013 | Routine Inspection 1st | 96 |
- [5] Potentially hazardous food meets temperature requirements during storage; preparation; display; service; transportation
All prepared food product temperatures in the hot holding cabinet were at regulation temperatures (hamburger 141F; jalapeno hot dog 164F; chicken strips 152F; potato wedges 153F) except for the cheeseburgers (114F; 126F - made at 8am). It was determined that the operator is cooling off the burger after cooking by putting the cold cheese on the burger just prior to placing in the hot hold cabinet for sale. Advised operator to institute a 4-hour maximum hold time on the cheese burgers if unable to maintain 140F or hotter. If using time as a control; the discard time must be marked on the product and the procedure must be documented. Operator reheated the cheeseburgers in the oven to 165F prior to placing back into hot hold. Corrected on-site. Verified temperature of 170F.
- [2] Food contact surfaces of equipment and utensils clean; free of abrasives; detergents
Visible pink slime mold build up on the outside edge of the ice machine drop chute. Clean and maintain clean.
- General Comments that relate to this Inspection
OBSERVATIONS & RECOMMENDATIONS:- Install a thermometer in the blue pre-packaged ice cream freezer as there is no external thermometer as on the other two freezer units.- There is a buildup of ice inside the bagged ice freezer. This may indicate a problem with the condensing/evaporation system. Remove the ice and repair as necessary.- All refrigeration temperatures were at or near regulation (open air deli cooler 18F; walk-in cooler 34F; ice cream freezers -18F)
- General Comments that relate to this Inspection
OBSERVATIONS & RECOMMENDATIONS:- Wipe down bucket sanitizer water tested 100ppm chlorine bleach residual (50-100ppm required). Test strips were available.
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3/22/2012 | Routine Inspection 1st | 93 |
- [2] Food contact surfaces of equipment and utensils clean; free of abrasives; detergents
There is a visible buildup of pink slime mold on the outer edge of the ice machine drop chute (in the ice bin) - Clean and maintain clean (Burn the ice out of the machine; wash; rinse and sanitize the inner surfaces; allow to air dry then restart machine - this sequence of deep cleaning should be done ever few months in order to prevent mold growth).
- General Comments that relate to this Inspection
OBSERVATIONS & RECOMMENDATIONS:- The bleach water for sanitizing surfaces was tested at ~200ppm. Ensure that the concentration is maintained between 50-100ppm (light purple on the test strip). Too much bleach may impart the chemical onto surfaces or foods and is hard on the employees hands. Too little is not effective. Corrected.- All refrigeration and freezer temperatures observed were at or near regulation. Cold hold foods at 40F or less; frozen at 0F or less.- Hot hold items are time stamped for 4 hours maximum hold time in the hold holding cabinet. Temperature = 180F ambient at the time of inspection.- The Certified Food Protection Manager certificate that was posted at the time of inspection is not recognized by this agency (national ServSafe). The Washoe County certificate; ID card or a copy of either must be posted within the facility. If you are unable to find either originals; copies may be obtained from the Health Department - Environmental Health Services Division; 2nd floor of building B located at 1001 E. 9th. Street; Reno.
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3/4/2011 | Routine Inspection 1st | 98 |
- General Comments that relate to this Inspection
No violations noted.Notes:Restrooms properly stockedWalk-in cooler at 40 fDisplay cooler at 40 fTwo door reach in 30 fFacility very clean and well kept
- General Comments that relate to this Inspection
No violations noted.Notes:Handsink and restroom properly stockedDiscussed importance of proper handwashing/employee hygieneHot case at 175 -200 f. Chicken at 150 f.Facility very clean and well kept.
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1/21/2010 | Routine Inspection 1st | 100 |
- [1] Original container; properly labeled
Ice bags unlabeled. Remind staff to label ice bags with facility contact info for traceback purposes.
- [2] Accurate thermometers; chemical test kits provided; gauge cock (1/4" IPS Valve)
- [1] Lighting provided as required; fixtures shielded
Light in walk-in freezer burnt out. Replace light bulb to ensure adequate lighting.
- General Comments that relate to this Inspection
Notes:Restooms properly stockedRefer units all below 40 degrees FFacility clean and well-kept
- General Comments that relate to this Inspection
Notes:Restrooms and handsinks properly stockedDiscussed importance of handwashingDiscussed importance of taking hot holding temperatures. Hot case at 170 degrees F; hot dogs at 142 degrees F
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1/22/2009 | Routine Inspection 1st | 98 |
- [1] Rooms clean; lockers provided; facilities clean; properly located
Found employee jackets stored on food shelves at 2 locations in the warewashing/food prep areas. Do use coat hooks provided near the office. (Corrected on site).Notes: All RTE food have current "use-by" dates. All cold units are at proper temperatures. Hot-holding units with RTE PHF at 170 degrees F. Facility is very clean and orderly. Remember to keep the handsink by the 3-compartment sink clear when stocking/receiving new food shipments.
- General Comments that relate to this Inspection
All violations have been corrected from last inspection on 03/07/2007; except for "jackets improperly stored" (see snackbar permit no. F960380).Notes: All cold-holding units are at proper temperatures.Facility is very clean and orderly.Restroom is clean and stocked.
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2/5/2008 | Routine Inspection 1st | 99 |
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