- [2] Food protected during storage; preparation; display; service; transportation
-Temperature of food items in the make up unit were above 41F. Make up unit contained condiment items ie. onion; pickles; tomato; lettuce; jalepeno; mayo; mustard. Tomato 48F; onion 48F.*Ensure make up unit is keeping food items at 41F or below by 07/31/15; to reduce the growth of bacteria and viruses. -Observed ice build up in the reach in freezer that could fall into food products.*Ensure ice is not building up in the reach in freezer by 07/31/15; to reduce the potential for food contamination.
- General Comments that relate to this Inspection
Notes: Facility clean and organized. -Discussed hand washing policy and employee sick policy. Ensure employees sick with vomiting; diarrhea; jaundice; stay out of work at least 48 hours after symptoms have stopped.-Observed good hand washing.-Handsinks clean and stocked.-Restrooms clean and stocked.-Reach in cooler at 40F. Grilled chicken 41F; pasteurized eggs 41F; hot dog 41F; corn dog 41F.-Reach in freezer at -10F. All product frozen.-Hot holding temperatures good. Chili 155F; gravy 143F; hot dog 151F; breaded chicken 185F.-Cooked hamburger temperature good 168F.-Walk in cooler at 37F. Onion 42F; tomato 43F (prepared today); grilled chicken 28F; cheese 38F. Cooler was clean and organized. Lights properly shielded.-Observed proper thawing.-Walk in freezer at -4F. All product frozen. Freezer was clean and organized. Lights properly shielded.-Ice machines were clean. Observed good scoop storage.-Observed good food storage at least 6 inches off ground.-Observed good chemical storage.-Prep areas were clean. Cutting boards were clean and smooth.-Mop area was clean and organized.-3 compartment sink set up properly. Sanitizer at 300 ppm Quat.-Sanitizer buckets set up properly. Sanitizer at 200 ppm Quat.-Test strips available.-Outside garbage stored properly.-No signs of pests or vermin.-In addition to the CFPM listed; the following individuals also have certified food manager certificates. No individuals have taken a food safety test and not passed on the first try in the last year.Raquel VasquezServ Safe - 1146095008/25/19Michaela RetzlaffServ Safe - 1136668507/28/19
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7/27/2015 | Routine Inspection 1st | 98 |
- General Comments that relate to this Inspection
No violations noted.Notes:Handsinks properly stockedDiscussed importance of handwashing. Handwashing observed - goodDiscussed employee health. Ensure employees ill with gastrointestinal illness (vomiting and/or diarrhea) are excluded for at least 48 hours after symptoms stop.Walk-in cooler at 37 f-cheese 37 fcorn dog 38 fFront reach in cooler at 38 f-chicken 35 f-hot dogs 38 fReach in unit 34 f-cheese (on top) 40 f-cheese (bottom) 38 fWalk-in freezer at -5 fSlider freezer at -4 fHot holding temps good-chili 176 f-gravy 167 f-hot dogs 171 f-hamburgers 167 fPer operator; all hot held product is discarded at end of day. No cooling occurs.Discussed wash; rinse; sanitize procedures - goodSanitizer in three comp sink at 200 - 400 ppm quatSanitizer buckets at 200 - 400 ppm quat and changed every two hours.Test strips availableObserved good food storageFacility clean and well keptRaquel has completed the ServSafe course with Tony Pastini; but needs to obtain Washoe County Health Department Certification.
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11/4/2014 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
No violations noted.Notes:Handsinks and restrooms properly stocked.Discussed importance of handwashing. Observed employee handwashing - good.Discussed employee health. Ensure employees ill with gastrointestinal symptoms (vomiting and/or diarrhea) are excluded from work for at least 48 hours after symptoms stop.Walk-in cooler at 36 f-bacon 32 fReach in prep unit at 37 f-cheese 40 f (remind staff to keep product levels low)Ice bath temps good-cheese 39 fStand-up reach in cooler at 34 f-chicken 37 f-corn dog 36 f-sausage 36 fHot holding temps good-hot dogs 167 f-chili 175 fChecked final cook temps of hamburger. Checked at 187 f. Company policy is to cook to 165 f minimim.Discussed cooling procedures - goodTemperatures taken and logged throughout day - goodQuat sanitizer in three comp sink at 400 ppmBuckets at 200 ppm quatTest strips availableFacility clean and well kept
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11/22/2013 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
The items noted on the previous routine inspection conducted on 2/29/2012 have been corrected.Invoice on work performed on refrigertaed prep unit on site. Still small amount of condensation noted on bottom of unit. Ensure to keep bottom of unit dry.Noted fluids run off from dumpster onto floor of dumpster enclosure; noted drain plug to be missing on dumpster. Provide plug to keep dumpster from leaking and clean floor of enclosure. Cleaning to be done within next day or two when weather gets better.
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3/6/2012 | Routine Reinspection 1st | 100 |
- [2] Food protected during storage; preparation; display; service; transportation
Noted one open plastic bag of oeach shredded lettuce and shredded cheese lying on top of condensation puddle on bottom of prep refrigerator. Service unit for proper drainage of condenstaion and keep interior dry to prevent potential contamination of food packages that come in contact with condensation. Bags removed form bottom of unit at this time.
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
Noted trash build-up under two side by side ice maker units and under ice cream machine. Clean floor under equipment more frequently to prevent build up.
- General Comments that relate to this Inspection
Sliced american cheese 37 F; sliced tomatoes 38 F on top of prep refrigerator.Pre-cooked grilled chicken breast 37 F; long hot dog 39 F; corn dog 41 F inside refrigertaor.Walk-in cooler at 38 F. sliced american cheese package 37 F; long hot dog 38 F inside walk-in cooler.Walk-in freezer at 4 F.Long hot dog 175 F; small hot dog 176 F in warmer unit.Quats sanitizer tested at 200 ppm concentration in 3-compartment sink and sanitizer buckets with wiping cloths.Noted hand sinks in prep areas and in restrooms stocked and functional.Noted good hand wash practrices of employee.
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2/29/2012 | Routine Inspection 1st | 97 |
- General Comments that relate to this Inspection
The items noted on the previous routine inspection conducted on 2/2/20111 have been corrected.
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2/11/2011 | Routine Reinspection 1st | 100 |
- [1] Installed; maintained
Noted drain pipe for in-use ice machine to be missing; water draining on floor underneath ice machine. Provide drain pipe for proper drainage of ice machine to floor sink.Noted no air gap provided for drain pipe of east side ice bin. Raise drain pipe and hold in with clamp to keep end of pipe one inch above floor sink's rim.
- General Comments that relate to this Inspection
Temperatures taken in hot holding equipment: chicken breast 1175 F; chili 145 F; hot dog 169 F. hamburger pattie at 165 F on griddle.Sliced cheese at 39 F and sliced tomatoes at 38 F on top of refrigerated prep unit.Walk-in cooler at 34 F; sliced cheese package at 39 F.Walk-in freezer at 5 F.Hot dog at 39 F; egg & sausage at 40 F in reach-in refrigerator.Noted hand sinks stocked and functional.Observed proper employee hand washing practices.Noted restrooms stocked and clean.Keep WCHD certificates of CFPMs posted in establlishment.
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2/2/2011 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
Refrigerated prep unit was repaired this day. Ambient temperature of unit at 44 F and currently being adjusted slowly to prevent freezing. Cheese at 45 F; mayonnaise at 45 F and tomaotes at 45 F on top of unit. Ensure unit will maintain product temperatures at 40 F or less.Cleaning under ice machines was completed. Floor under ice machines to be checked for cleaning daily from now on to prevent future build-up of trash and debris.
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3/17/2010 | Routine Reinspection 1st | 100 |
- [4] Facilities to maintain product temperature
Air temperature of refrigerated prep unit at 50 F. sliced cheese on top of unit at 56 F. Ice build-up noted inside unit. Unit had been checked at proper templerature earlier. Some food pans transferred to other refrigerated units and other pans were inserted in ice on top of unit. DO not store foods in unit until serviced to maintain air temperature below 40 F at all times.
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
Clean floor under both ice machines to remove build-up of trash.
- General Comments that relate to this Inspection
Temperature taken in hot holding equipment: chilii 186 F; chicken breast 149 F; hot dog 161 F.Temperature for hamburger patties checked at 160 F and 163 F while still being cooked on griddle.Walk-in cooler at 36 F. Corn dog at 32 F in walk-in cooler.Corn dog at 39 F and burrito egg/sausage mix at 39 F in refrigerator.Noted hand sinks in prep areas and in restrooms stocked and functional.CFPM due for recirtification soon. Ensure to take recertification class before expiration of current certificate.
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3/10/2010 | Routine Inspection 1st | 95 |
- General Comments that relate to this Inspection
Items noted on the previous inspection conducted on 3/4/09 have been corrected.Bag of chili checked at 182 F in pan with hot water on steam table. Pan of chili at 178 F.Walk-in freezer at 0 F.
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3/19/2009 | Routine Reinspection 1st | 100 |
- [1] Wiping clothes: clean; use restricted
Quats sanitizer in bucket checked below required concentration. Monitor sanitizer to ensure quats concentration is kept at 200 ppm to 400 ppm.
- [1] Installed; maintained
Condensate leak coming from evaporation coil of walk-in freezer creating ice build-up on floor. Remove ice build-up and fix leak.In-use ice machine's drain pipe is detached. re-affix drain pipe to route water from ice machine into floor drain.
- [1] Outside storage area enclosures: properly constructed; clean; controlled incineration
Two trash bags and some loose trash noted on trash enclosure's floor. Clean trash enclosure and ensure all tgrash is placed inside dumpster.
- General Comments that relate to this Inspection
Food temperatures in hot holding equipment: chicken breast 138 F; hot dog 170 F; gravy 162 F. Cooking tempareture of beef pattie at 170 F.Ensure that bags of chili are heated rapidly to 140 F or above prior to placing on steam table unit.Sliced cheese at 40 F; corn dog at 41 F and hot dog at 41 F in refrigerated equipment.Walk-in cooler at 38 F.Sliced cheese at 38 F and hot dogs at 38 F in walk-in cooler.Quats sanitizer tested at 200 ppm in 3-compartment sink.Hand sinks stocked and operational.Restrooms stocked.
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3/4/2009 | Routine Inspection 1st | 97 |
- General Comments that relate to this Inspection
NOTES:NO VIOLATIONS NOTED AT TIME OF INSPECTION.HANDSINKS AVAILABLE AND STOCKED.OBSERVED EMPLOYEES HANDWASHING. DURING BUSY TIMES COMPANY HAS A 20 MIN. HANDWASHING POLICY AND TIMERS ARE SET TO GO OFF EVER 20 MIN.COOKING TEMPS OF HAMBURGER 160F; HOT HELD AT 147F.CHICKEN STRIPS HOT HELD AT 152FCHILI HOT HELD AT 175FCHEESE AT 42FRAW HOT DOGS AT 38FRESTROOMS CLEAN AND HANDSINKS AVAILABLE.SANITIZER OKDISCUSSED EMPLOYEE HEALTH POLICY; ASK WHY OUT SICK AND HAVE THEM STAY HOME FOR 3 DAYS FROM CALLING IN AND REQUIRE A DOCTORS NOTE. DISCUSSED THE SYMPTOMS TO LOOK FOR (VOM; DIA; JAUNDICE)ALL VIOLATIONS FROM LAST INSPECTION HAVE STAYED CORRECTED.RECOMMEND REPLACING FRONT HANDSINK FAUCET WITH A SMALLER ONE SO THAT IT DOESN'T SPLASH ONTO FLOOR AND EMPLOYEES DURING HANDWASHING. SHORTEN PVC FROM SODA MACHINE TO DRAIN DIRECTLY INTO FLOOR SINK TO AVOID SPILLAGE ONTO FLOOR.
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10/13/2008 | Routine Inspection 1st | 100 |
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