- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
Observed dirt and gunk build up on floor and floor sink. Clean and maintain sanitary floors to prevent pest attraction.
- General Comments that relate to this Inspection
Test strips obtained; sani levels good. Back cooler cleaned. Utensils stored correctly.Extra lighting provided in back area.
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3/18/2016 | Routine Reinspection 1st | 99 |
- [2] Accurate thermometers; chemical test kits provided; gauge cock (1/4" IPS Valve)
Must provoide test strips to accurately ascertain sanitizer concentration.
- [1] Non-food contact surfaces of equipment and utensils clean
Observed back room cooler dirty and wet. Clean and maintain to prevent bacterial growth and contamination.
- [1] Storage; handling of clean equipment / utensils
Observed utensils being stored in bucket of water. Change water for utensil storage every 2-4 hours; store in ice water to hinder bacterial growth.
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
Observed dirt and gunk in floor sink. Clean and maintain floor sinks to prevent dirt build up and bacterial growth. Observed dirt and filth in back storage area on floor. Clean and maintain regularly to prevent attraction of vermin.
- [1] Lighting provided as required; fixtures shielded
Not enough lighting provided in and next to cooler in back room. Provide extra lighting so that dirt and spills can be seen.
- General Comments that relate to this Inspection
Observed:Bacon @ 40F; Ham @ 34F; Chicken @ 38F; Tomatoes @ 38FFinal cook temperatures: Sandwich @ 155F; Hot Dog @ 155FDairy fridge @ 33FFIFO being utilizedEcolab as scheduled pest maintenanceSanitizer levels @ 400ppmReheating and thawing as part of cooking processSponges being used; corrected on siteDiscussed no bare hand contact with ready to eat foods.Discussed employee exclusion if sick with vomitting and/or diarrhea.Discussed proper cooling methods and curves.
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3/11/2016 | Routine Inspection 1st | 94 |
- [2] Food contact surfaces of equipment and utensils clean; free of abrasives; detergents
- General Comments that relate to this Inspection
Hand sink clean and stocked. Restrooms clean and stocked. Ice machine clean. Good scoop storage. Pizza make up unit @ 40F. Olives @ 41F and salami & pepperoni @ 44F in top of unit. *Unit is located close to pizza oven and thermostat should be set to compensate for higher temps to keep food @ 41F. This item not marked as violation as top of unit had been opened frequently right before inspection for lunch rush. Sandwich make up unit @ 36F. Sauerkraut @ 39F. Roast beef @ 36F. Reach in unit under soup @ 40F. BBQ @ 39F. Hot holding good. Soup and chili @ 160F. Milk fridge displaying 44F. Unit is opened frequently for coffee drinks so thermostat should be set to compensate and keep food at 41F. Bottled beverage reach in @ 36F. Reach in fridge in back @ 36F. Ham at 36F. Three compartment sink in use during inspection with Quat sanitizer. No customer contact dishes sanitized as facility uses all disposable items to serve food.
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2/24/2015 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
NOTES:CABANA GOODHANDSINK GOODHOTHOLDING SOUP 152; CHILI 161 DEGREE FFREEZER 5 DEGREE F ALL PRODUCT PROPERLY STORED.REFER 37 DEGREE F ALL PRODUCT PROEPRLY STOREDPREP REFERS AT 38 DEGREE F ALL PRODUCT LABELLED AND PROPERLY STORED.3 COMP SINK TEST STRIPS/THERMOMETERS
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1/14/2014 | Routine Inspection 1st | 100 |
- [2] Food protected during storage; preparation; display; service; transportation
50) Employee was washing blender top in handsink; handsink needs to be handsink only. Owner will post signs. CORRECTED ON SITE
- General Comments that relate to this Inspection
Notes:1) Cafe is ok2) Temps ok only hotholding sandwiches and burritos temps at 137-141 degree F.3) Handsink ok4) Refer at 40 degree F all product dated labelled and properly stored.5) Pizza refer at 40 degree F all product properly stored.6) Show refer at 39 degree F all product labelled.OK to operate
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3/13/2013 | Routine Inspection 1st | 98 |
- General Comments that relate to this Inspection
NOTES:NO VIOLATIONS NOTED AT TIME OF INSPECTION.HANDSINK AVAILABLE AND STOCKED.GOOD HOT AND COLD TEMPS - CHILI 157F; SOUP 153F; TURKEY AT 43F; HAM 42F.DAIRY DATES CURRENT.EMPLOYEES WEARING GLOVES PROPERLY.UTENSILS STORED IN ICE WATER.
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3/28/2012 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
NOTES:NO VIOLATIONS NOTED AT TIME OF INSPECTION.HANDSINK AVAILABLE AND PROPERLY STOCKED.PROPER FOOD STORAGE.GOOD HOT HOLDING - CHILI 145FGOOD COLD HOLDING - HAM 43F; TURKEY 42FSANITIZER BUCKET GOOD AT 200PPM QUAT.
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2/2/2011 | Routine Inspection 1st | 100 |
- [1] Thermometers provided and conspicuous
THERMOMETER IN DISPLAY CASE IS BROKEN. REPLACE WITH A WORKING THERMOMETER TO EASILY MONITOR UNIT TEMPERATURE.
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
USING A PIECE OF CARDBOARD IN PIZZA REACH-IN TO STACK CONTAINERS ON TOP OF EACH OTHER. CARDBOARD IS NOT A CLEANABLE SURFACE. REPLACE WITH A SLATED SHELF TO ENSURE THAT AIR FLOW IS MAINTAIN THROUGH REACH-IN AND REMOVE CARDBOARD.
- General Comments that relate to this Inspection
NOTES:HANDSINK AVAILABLE AND STOCKED. OBSERVED GOOD EMPLOYEE HANDWASHING WHILE ON SITE.GOOD FOOD TEMPS. TURKEY 42F; COOKED CHICKEN 35F; HAM 43F; SOUP 157F; CHILI 145-159FGOOD FOOD STORAGE; FRESH USE BY DATES. GOOD REFRIGERATION TEMPS.
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6/2/2010 | Routine Inspection 1st | 98 |
- [2] Food protected during storage; preparation; display; service; transportation
REACH-IN FOR DAIRY PRODUCTS WAS AT 50F. REFRIGERATION UNITS MUST BE ABLE TO HOLD COLD FOOD AT 40F OR BELOW. ENGINEERING WAS CALLED AND MILK WAS MOVED TO ANOTHER REACH-IN UNIT. ENGINEERING HAD BEEN WORKING ON REFRIGERATION UNITS AND HAD NOT TURNED THAT UNIT BACK ON. CORRECTED ON SITE.
- [1] In-use food; ice dispensing utensils properly stored
FOUND CONTAINER OF UTENSILS BEING STORED IN WATER AT ROOM TEMPERATURE. IF STORING UTENSILS IN WATER IN BETWEEN USE MUST ADD ICE TO WATER TO SLOW THE GROWTH OF BACTERIA. WHEN ICE MELTS CHANGE OUT WATER AND ADD MORE ICE.
- General Comments that relate to this Inspection
NOTES:HANDSINK AVAILABLE AND STOCKED.GOOD COLD HOLDING TEMPS. COOKED CHICKEN AT 41F IN PIZZA PREP UNIT; CANADIAN BACON AT 40F; TURKEY AT 45F AND HAM AT 42F IN SANDWICH PREP UNIT.ALL DISPOSALBE ITEMS.HOT HOLDING GOOD AT 158F FOR CHILI AND SOUP
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9/9/2009 | Routine Inspection 1st | 97 |
- General Comments that relate to this Inspection
All previous violations corrected. After repair; refrigeration unit still operating a bit high at 44 F. during busy time. Primarily stocked with fresh vegetables. Discard any unused cheese and deli meats at end of evening shift. Do not reuse.Unit to be replaced as soon as possible.
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8/5/2008 | 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.
- [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] Dishwasher facilities designed; constructed; maintained; installed; located; operated as required
Quats sanitizer in 3 compartment sink at bit high at 400 ppm. Maintain at 200 ppm.
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7/21/2008 | Routine Inspection 1st | 93 |
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