- [1] In-use food; ice dispensing utensils properly stored
Observed scoops stored in various food product containers in the back fudge area and the front drink prep area. Facility shall use handled scoops. Store ice/food scoops within separate clean container or in product with handle up to minimize hand contact with product.
- [1] Non-food contact surfaces of equipment and utensils clean
Observed the following non-food contact surfaces with a build up of food particles and debris: outside of oven in the back of the house; inside of reach in refrigerators along the front prep line; floor under racks in the walk in refrigerator; behind equipment in the back kitchen. All non food contact surfaces of equipment must be clean.
- [1] Installed; maintained
Observed the dipper well near the gelato station with a leak. Observed; at the front fudge area prep sink; the build up of food product on the base of the cabinet below the drain pipe. It appears that the gasket may be worn and causing a leak. Must have hot and cold water under adequate pressure with no leaks.
- General Comments that relate to this Inspection
Observed the following food product and unit temperatures:Cold Holding-Sandwich makeup unit: tomateoes 36F; salsa 34F; butter 37F; roast beef 41F; turkey 40F; cheese 39F.-Softserve machine: unit 34F; liquid mix 39F-Dairy reach-in: 28F.-2 Door Front Reach-in: strawberries 34F; sausage 38F; elk 40F.-Front 3-Door prep unit: meatballs 36F; unit 32F; hamburger 37F; chicken 37F; tomatoes 37F.-Walk in freezer: -10F.-Walk in refrigerator: unit 34F; tomatoes 37F; chicken tenders 30F.Hot Holding-Steam table for hot holding: black beans 150F; ground beef 167F; beef 150F; gravy 139F; pulled pork 136F; eggs 155F; chicken 140F.-Soup pots: lasagna soup: 175F; bean soup 158FDiscussed employee health policy and that staff with gastrointestinal illness (vomiting/diarrhea) may not work for 48 hours after symptoms have stopped.Discussed no bare hand contact with ready to eat foods policy; glove use; and hand washing procedures.No pest issues noted during the inspection. Facility uses Orkin for pest control.Discussed proper cleaning and sanitizing of meat slicer.Sanitizer bucket concentration good (400 ppm Quat). Test strips available.High temperature dishwasher observed at 193F during sanitization cycle and 158F during cleaning.Raw bison and beef are cooked from raw to a temperature of approximately 170F.No staff have taken the Certified Food Protection Manager (CFPM) exam in the past year and have not passed. The facility has one additional CFPM:-Tracy A. Cook; National Registry of Food Safety Professionals (#21073982); exp: 2/25/2020
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3/21/2016 | Routine Inspection 1st | 97 |
- [5] Potentially hazardous food meets temperature requirements during storage; preparation; display; service; transportation
Observed deli make up unit with the following temperatures: roast beef 43F; ham 44F; pastrami 46F; sliced cheese 49F; sliced tomatoes 47F; bean sprouts 51F; cranberry sauce 46F. Items had been in the unit since yesterday. PHF items voluntarily discarded. Corrected on site.Repair or replace unit to hold potentially hazardous foods at 40F or below. Place a thermometer in unit to measure temperature. Discussed with operator options for using unit. Operator stated they will use time as a public health control. All potentially hazardous foods must be labeled with date and time and used or discarded within 4 hours. Stickers applied to new product during inspection. Maintenance person on site working on unit.
- [2] Food protected during storage; preparation; display; service; transportation
Per operator; soup is recieved frozen and heated in hot holding kettles. Soup is temped before given to customers; and if it is not 165F; it is then heated on the stove. However it may sit in the kettle for several hours before ordered. Ensure soups are reheated to at least 140F if they are held for hot holding within 2 hours. Observed boxes of food on floor in walk in. All food must be stored at least 6 inches off the floor to prevent contamination.Observed cups used as scoops in toppings for ice cream. Handled scoops shall be used to minimize hand contact with food. Corrected on site.
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
Observed rusty shelf in reach in behind counter. Replace or repaint shelf to ensure surface is smooth and easily cleanable.
- [1] Wiping clothes: clean; use restricted
Observed damp cloths in sanitizer buckets with no solution. Moist wiping cloths must be kept in sanitizing solution between uses to prevent bacteria growth.Corrected on site. Refilled bucket measured at 400ppm quat.
- General Comments that relate to this Inspection
Notes:-handsinks stocked; observed excellent employee handwashing-gloves in use; discussed glove procedures with no issues noted-Per operator; left over soups are cooled at the end of the night in open containers at room temperature; then placed in the walk in. Process is not monitored. Discussed monitoring cooling process to ensure product drops from 140F to 70F in 2 hours; and from 70F to 40F in an additional 4 hours. Discussed options for cooling. Left cooling logs with operator to verify process.-Per operator; raw beef and raw bison are used to make meatballs. Operator stated proper final cook temp of 165F; cooled meatballs measured at 40F. All other sandwich and burger meat is received pre cooked. Operator stated cooling process is not monitored; monitor cooling of meatballs to ensure proper cooling as stated above.-walk in at 34F - hot dogs at 39F; deli meat at 38F; cheese at 38F; raw hamburger at 37F.-reach in - hamburger at 38F; hot dogs at 38; tuna salad 38F; meatballs at 40F-dairy reach in at 34F - all dairy dates good-freezers at -11F and -5F-hot holding at 135F - 162F-raw food stored separately from ready to eat-ice machine clean; scoop properly stored-dishwasher - final rinse at 188F-chemicals labeled and properly stored-date marking system in place; discussed first in; first out procedures with no issues noted-restrooms clean and stocked-no pest issues noted at time of inspection; regular pest control by Orkin-discussed employee health - ensure anyone with gastrointestinal symptoms (vomiting / diarrhea) is excluded for 48 hours after symptoms stop.
- [1] Thermometers provided and conspicuous
Thermometer missing in make up unit. Provide thermometer to monitor temps.
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
Rusty shelf in reach in. Per operator a shelf has been ordered.
- General Comments that relate to this Inspection
*All other violations noted on 2-13-15 9:45am inspection have been corrected.*-make up unit holding product at 40F and below. ok to use unit. Please continue to monitor temperatures.
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2/13/2015 | Routine Inspection 1st | 89 |
- General Comments that relate to this Inspection
No violations noted at time of inspection.General Notes:-hand sinks stocked-observed employee hand washing-gloves in use for all ready-to-eat food preparation/service-walk-in at 35F -cooled chicken noodle soup and tomato soup at 39F to 40F -deli meats and cheeses 37F to 39F -precooked chicken breast 37F -raw ground beef 32F-walk-in freezer at -5F-all products labeled and dated - discussed date marking process with no problems noted-discussed cooling procedures for soups with no problems noted-raw product stored properly - no cross-contamination issues noted-per operator; the only raw meat products used are ground beef and ground bison-ice machine clean; scoop stored properly-dishwasher checked at 188F for rinse cycle-quat. sanitizer checked at 200 ppm; chemical test kits available-hot holding: -soups 170F -chicken; beans; marinara sauce 158F to 170F-deli make-up unit at 30F -deli meats and cheeses 36F to 38F-reach-in at 38F -precooked chicken 39F -meat balls 41F-fudge freezer less than 0F-dairy reach-in less than 40F-product dates current-food and single service items stored 6" above ground-chemicals labeled and stored properly-restrooms stocked and clean-discussed employee health policies. Ensure employees ill with gastrointestinal symptoms (vomiting and/or diarrhea) are excluded for the duration of the illness and 48 hours after symptoms stop.
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2/24/2014 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
No violations noted at time of inspectionGeneral Notes:-hand sinks stocked-gloves in use for ready-to-eat food preparation/service-discussed date marking processes with no problems noted-discussed cleaning/sanitizing of slicer with no problems noted-walk-in at 38F -deli meats and cheeses 37F to 39F -cooked and cooled meat balls 40F to 41F -pre-cooked chicken breast 36F -raw ground bison thawing less than 40F-per operator; very limited raw meat products in use (ground beef and bison for meat balls and breaded chicken strips cooked from frozen state) *all raw product stored properly - no cross-contamination issues noted-discussed cooling procedures for meat balls and soups with no problems noted-walk-in freezer at -2F-reach-in fudge station freezer less than 0F-containers labeled-handled scoops in use-dishwasher checked at 182 F for rinse cycle-ice machine clean; scoop stored properly-front dairy reach-in at 38F-dairy dates current-hot holding: -chili still in heating process at 100F to 115F *ensure prepackaged chili is heated to 140F and held at 140F -chicken 180F-make-up unit at 30F -deli meats and cheeses 36F to 38F-front deli reach-in at 38F -macaroni salad 39F-food and single service items stored 6" above ground-chemicals labeled and stored properly-restrooms stocked and clean-discussed employee health policies. Ensure employees ill with gastrointestinal symptoms (vomiting and/or diarrhea) are excluded for the duration of the illness and 48 hours after symptoms stop.
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10/7/2013 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
The following was observed during the inspection:Walk in cooler @ 37 f. All food products labeled and dated. Hot dogs 38 f; Beef 37 f; Veggies 37 f. All food products stored properly. Fan guard clean and condensation unit in good condition.Freezer 0 f. All food products stored properly and frozen.Traulsen refrigerator @ 38 f - Elk 38 f. Reach in coolers @ 38 - Cheese 38 f; Veggies 38 f; Chicken 38 f. Deli make up unit @ 38 f. Roast beef 37 f; Ham 37 f; Sliced tomatoes 38 f; tuna 39 f; Hot links 160 f. Utensils stored properly. Gelato area 10 f. Scoops stored properly. Hot holding: Chili 185 . Fudge prep area: Utensils stored properly and clean; prep tables clean. All fudge products stored properly - labeled and dated. All fudge products stored in food grade containers.Prep areas clean and utensils clean and stored properly.All cookware; utensils; and storage containers clean.Bread storage - ok.All drawers for utensil storage clean.Ice machine and bins clean and scoops stored properly.Handsinks stocked properly w/ soap & p-towels and accessible. Dishwasher 192 f final rinse.Quat spray 200ppmBag in the box (soda) area clean.Front counter area clean. Microwave; meat slicer; handles clean.All chemicals labeled and stored in separate area. Warehouse area - All food products stored properly.Point of sale areas; binders; scanners clean.**Observed proper food preparation and frequent glove changing onsite. Customer areas clean and well maintained.Pest control for facility - Orkin (traps throughout facility).
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12/4/2012 | Routine Inspection 1st | 100 |
- [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.Observed in between table and can opener food debris. Clean on regular basis to prevent cross contamination and to maintain sanitary condtions. Correct by the end of 7/25/11.Observed on top of knive storage surface dirty and frp wall has food stains. Clean on regular basis to prevent cross contamination and to maintain sanitary condtions. Correct by the end of 7/25/11.
- [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.Observed under tables; under dishwasher floor dirty. Clean on regular basis to maintain sanitary condtions. Correct by the end of 7/25/11.
- [1] Walls; ceilings: attached equipment constructed; good repair; clean surfaces; dustless cleaning methods
Observed in hood area - grates in need of cleaning - grates have dust build up on surfaces. Observed stainless steel wall and surfaces in need of cleaning. Clean on regular basis to prevent cross contamination and to maintain sanitary condtions. Correct by the end of 7/25/11.
- General Comments that relate to this Inspection
The following was observed during the inspection:Walk in cooler @ 37 f. All food products labeled and dated. Hot dogs 38 f; Beef 37 f; Burger 37 f; Veggies 37 f. All food products stored properly. Fan guard clean and condensation unit in good condition.Freezer 0 f. All food products stored properly and frozen.Traulsen refrigerator @ 38 f. Buffalo 38 f; Boar 38 f; Elk 38 f. Reach in coolers @ 38 f. Bison meatballs 37 f; Cheese 38 f; Veggies 38 f; Chicken 38 f. Deli make up unit @ 38 f. Roast beef 37 f; Ham 37 f; Sliced tomatoes 38 f; tuna 39 f. Utensils stored properly. Gelato area 25 f. Scoops stored properly. Hot holding: Chicken soup 185 . Fudge prep area: Utensils stored properly and clean; prep tables clean. All fudge products stored properly - labeled and dated. All fudge products stored in food grade containers.Prep areas clean and utensils clean and stored properly.All cookware; utensils; and storage containers clean.Bread storage - ok.Ice machine and bins clean and scoops stored properly.Handsinks stocked properly w/ soap & p-towels and accessible. Dishwasher 188 f final rinse.Quat spray 200ppmBag in the box (soda) area clean.Front counter area clean. Microwave; meat slicer; handles clean.All chemicals labeled and stored in separate area. Warehouse area - All food products stored properly.**Observed proper food preparation and proper hand washing & frequent glove changing onsite. Customer areas clean and well maintained.
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7/25/2011 | Routine Inspection 1st | 96 |
- [2] Food protected during storage; preparation; display; service; transportation
050) Food product stored on floor. Store all food product at least 6 inches off floor to prevent potential cross contamination.Observed several boxes of frozen food stored on floor. * Corrected on site.
- General Comments that relate to this Inspection
Hot holding temps. recorded: Chicken noodle @ 151 F; tomato bisque @ 157 F.Cold holding temps. recorded:tuna salad @ 45 F; turkey slices @ 39.3 F; ham @ 39.7 F; roast beef @ 40.1 F and avocado spread @ 39.3 F. All cold holding units recorded below 40 F.All handsinks properly stocked with liquid soap and disposable towels. High temp. dishwasher recorded @ 191 F.Chemicals properly stored.Quat sanitizers recorded @ 400 ppm in sanitizer buckets and spray bottle.Observed datecoding being utilized. Facility practices first in first out method of rotation.All dairy dates current.Reviewed with operator to use metal hotel pans at open reach in display case to cold hold foods at 40 F or lower. Do not store food above the rim level of the hotel pans. Consider metal lids for optimal cold holding of foods when not in use.
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11/1/2010 | Routine Inspection 1st | 98 |
- General Comments that relate to this Inspection
Notes:CFPM update; no site visit.
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10/23/2009 | Routine Inspection 2nd | 100 |
- General Comments that relate to this Inspection
Notes:All violations corrected at time of re-inspection - thank you.Cold holding makeup table temp. recorded:Tuna salad @ 32 f; turkey @ 36 F; roast beef @ 36 F.Steam table hot holding @ 197 F.Manager will be taking CFPM course on July 20; 2009.
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7/8/2009 | Routine Reinspection 1st | 100 |
- [4] Facilities to maintain product temperature
040) Cold holding unit not maintaining proper temperature. Repair unit to maintain 40 degrees F or below to prevent bacteria growth.Observed deli cold holding unit with food temps. between 45-47 F. Do lower thermostat at unit and monitor unit for proper cold holding.040) Hot holding unit not maintaining proper temperature. Repair unit to maintain 40 degreees F or below to prevent bacteria growth.Observed steam table with hot holding food tempsl between 117- 130 F. No foods have been out of temp for longer than 4 hours at time of inspection.
- [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.Observed missing thermometer at deli cold holding unit. * Corrected on site.
- [2] Toilet rooms: self closing doors; fixtures maintained; clean; hand soap/drying devices provided; proper waste receptacle
310) Keep hand sinks stocked with soap and paper towels at all times to ensure proper hand washing.Observed no paper towels at handsink in back kitchen. * Corrected on site.
- [5] Necessary toxic items properly stored; labeled; used
400) Label all containers of toxic chemicals with name of contents.Observed 6 spray bottles not labeled to its chemical contents. * Corrected on site.
- [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.Facility shall designate a separate area for employee's personal artifacts and food in walk-in reefer.
- General Comments that relate to this Inspection
Notes:Cold holding temps. recorded:Walk-in reefer @ 35 F; walk-in freezer @ -1 F; reach in reefers recorded @ 32-35 F; reach in freezer @ - 4.5 F.Chicken salad @ 45.2; roast beef @ 45 F. Hot holding temps recorded:Final cook temp. of meatballs between 195 - 200 F; clam chowder @ 177 F; tomato bisque 162 F.High temp. dishwasher recorded @ 183 F; final rinse temp. All dates current; food properly stored.Discussed with operator use of gloves and barehand contact to food. Do have all employees remove hand jelwrey prior to all food handling operations. Observed good handwashing.Please have Certified Food Protection Managers take their test results; a picture ID and $ 25.00 to Washoe County District Health Building B upstairs located at 1001 E Ninth St.; Reno to acquire their Washoe County Food Protection Certificates by 07/10/09.
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7/6/2009 | Routine Inspection 1st | 87 |
- General Comments that relate to this Inspection
Items noted on the previous inspection were corrected except for the following:Caulking of dishwasher's hood to wall to be done prior to opening.Hot food well not operating at this time; ensure that when foods are set on this unit; temperature of food is kept at 140 F or above.Gelato freezer was recently plugged in and not to proper temperature yet; ensure that unit operates at 15 F or below when in use.Dish washer operating at 187 F on final rinse; ok.All refrigerated units are operating below 40 F and other freezer units below 0 F.Ok to issue permit to operateRisk category 3 assigned; must have minimum of one Certified Food Protection Manager on staff full time by 11/17/2008Plans to open on 9/27/2008
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9/16/2008 | Opening Inspection | 100 |
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