- General Comments that relate to this Inspection
No violations noted @time of insp.Handsinks were all fully stockedWalk-in Refrig. @37F All items off of floorReach-in Frzr @-12F All food items coveredTemps noted:Chili and beans H-held @168FCrumbled/cooked Taco meat @ 163FRaw Burger patties @37FCooked burger patties staged in beef broth bin and finished cookedBin temp @196F**Plated Double Cheese burger @201FAll condiments were <41FAll scoop handles were uprightFountain service was cleanSanitizer buckets used throughout food prep are - tested - 100 ppm ClAll prep tables were cleanDry goods storage was ordered and neat3-comp sink used for utensil washing - tested - 100 ppm ClCustomer restrooms were clean and stockedNo other CFPM'sFacility has not had employee(s) take and fail one of the recognized CFPM exams in the past year.
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11/4/2015 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
No violations noted @time of inspectionTemps noted:Raw beef patties @38FRaw Polish Dogs @39FH-held Beef patties @209FAmerican cheese slices @40FAll condiments were <40FAll prep surfaces were cleanSanitizer buckets throughout - tested - 100 ppm Cl3-comp sink used for utensils - tested - 100 ppm ClAll refrig. were <40FReach-in Frzr @-3FCustomer restrooms were clean + stocked
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11/5/2014 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
Handsink clean and stockedBathrooms clean and stockedAll fridges <=41FFood storage goodReviewed cooking and cooling process for pulled porkMeat is hot held in boiling water on the grill when neededFreezer <=0FSanitizer bucket 100 ppm Cl3 compartment sink 50 ppm ClNo evidence of pests in facility or in sticky pads
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11/1/2013 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
No violations observed at time of inspection. Thank you.All cold holding units checked OK and recorded below 40 F. Reviewed with CFPM; two step cooling process. Do cool chili that is left over in shallow pans no thicker than 4 inches rapidly using ice and water bath or a blast chiller. Foods must be cooled from 140 F to 70 F within first two hours. This is crucial; the hot food must go from 140 to 70 F before it can go from 70 F to 40 F within another 4 hours. Do conduct a cooling study for the chili or any other item that is cooled from hot holding. Hot holding hamburger patties recorded at 161 F; chili @ 178 F and ground beef @ 159 F.All food is cooked to order. Handsinks properly stocked with liquid soap and sanitary disposable towels.Chemicals properly stored and labeled.Food properly stored in walk in and reach in freezer.Bathrooms observed clean and sanitary. Do clean all dust from vent guard above women's restroom. Scoops properly stored.All dairy dates current.
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10/8/2012 | Routine Inspection 1st | 100 |
- [3] CFPM or person in charge present; certificates posted as required
Restaurant is having two employees attend Certified Food Protection Manager Course scheduled for November 27 and 28th. Please have employees acquire their Washoe County Food Protection Manager certificate by brining 1) Passing test results 2) $28.00 and a 3) a picture ID to Washoe County Complex Building B (Environmental Health Services) located on 1001 E Ninth St. Do post a copy of their Washoe County Certificate on site at facility.
- [1] Walls; ceilings: attached equipment constructed; good repair; clean surfaces; dustless cleaning methods
360) Ceiling overhead grill in need of repair. Repair following area(s) to maintain a smooth; durable; and easily cleanable surface.
- [1] Rooms and equipment - vented as required
Observed both vents in women's and men's restroom unplugged and non operational. Do repair vents in bathrooms to be in good repair; free of visible dust and operational.
- General Comments that relate to this Inspection
All cold holding units checked ok and recorded < 40 F. All food properly stored and covered when not in use.Handsinks properly stocked with liquid soap and sanitary disposable towels.Cold holding hamburger pattey recorded @ 40 F; sliced tomatoes @ 40 F.Hot holding temps. recorded:Chili @ 159 F; hot holding beef patties @ 159 F.All chemicals properly stored.Restaurant has installed NSF approved 3 compartment sink with indirect drain. Facility has a grease interceptor.Action items to be corrected:1) Repair missing handles to reach in doors to walk in unit.2) Chain C02 tanks to wall.3) Repair door seal to back exit to prevent vermin entrance.4) Shield light in walk in unit.
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11/21/2011 | Routine Inspection 1st | 95 |
- [1] Wiping clothes: clean; use restricted
Observed several wiping cloths stored wet on counters of kitchen. Moist wiping cloths must be kept in sanitizing solution between uses to prevent bacteria growth.Do place a sanitizer bucket in front of kitchen to store wet wiping cloths.Reviewed with operator proper makeup of bleach sanitizer. Do test bleach sanitizer to be at levels between 50-100 ppm.This is a repeat violation from 2009.
- [1] Installed; maintained
Facility has been in operations for 31 years and has only a 2 compartment sink. Only single service disposable items is used for serving food.WCHD Regulation 050.440: For manual washing; rinsing and sanitizing of tableware and other equipment on a batch basis; a sink with at least three compartments must be provided and used. Sink compartments must be large enough to permit the accomodation of the equipment and tableware used in the establishment and each compartment of the sink must be supplied with hot and cold potable water.Facility will install a 3 compartment sink when grease interceptor is installed by 08/2011.Facility has a permit active with City of Sparks/Environmental Control to install a grease interceptor .
- General Comments that relate to this Inspection
Notes:Hot holding temps. recorded:Chili @ 178 F; hamburger patties hot holding @ 188 F and ground beef @ 189 F. All cold holding temps. checked OK and under 40o F; reach in freezer @ -10 F. All food properly stored. Do clean gaskets to reach in reefer attached to walk in reefer.Facility observed clean and organized.Handsinks properly stocked.
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8/12/2010 | Routine Inspection 1st | 98 |
- General Comments that relate to this Inspection
No violations observed at time of inspection.All cold holding < 40 F. walk-in reefer @ 40 F; reach in freezer @ 0 F. All food current and stored properly.Chemicals stored properlyObserved good handwashing.Final cook temp of hamburger 188-203 F; chili @ 179 F.Reviewed cooling process of leftover chili; all checked OK.Reviewed employee sick policy and handwashing techniques.Facility has 2 compartment sink; reviewed wash; rinse; and sanitizing steps with operator.Do store moist wiping cloths in sanitizer bucket when not in use. Observed good handwashing.Facility is organized. Facility shall install a hook rack for employees personal artifacts by next annual inspection.
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7/10/2009 | Routine Inspection 1st | 100 |
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
Facility must repair broken handles on reach-in refrigeration systems. Observed three broken handles on reach-in system.
- [1] Non-food contact surfaces of equipment and utensils clean
Facility shall clean behind soda machine area and on floor under soda machine area.
- General Comments that relate to this Inspection
The following was observed at the time of inspection:Recommend installing FRP in walk-in refrigeration unit to provide a smooth and easily cleanable surface.Recommend installation of a three-compartment sink. Facilty was opened 28 years ago in (1980) with a two-compartment sink. Facility uses another container to properly wash; rinse; and sanitize pots and pans. Facility uses chlorine at 50-100ppm to wash dishes; chemical test kits available.Cold-holding observed ok; hot-dogs at 38 degrees; beef patties at 38 degrees.Hot-holding checked ok; white gravy at 145 degrees; chili meat observed at 154 degrees.Observed date marking codes (sell-by-dates) within range; food product properly stored in walk-in cooler with raw product stored separate.Handsinks and restrooms properly stocked with sanitary towels and soap.Discussed handwashing procedures; procedures checked ok.
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9/17/2008 | Routine Inspection 1st | 98 |
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