- General Comments that relate to this Inspection
Violation from the last inspection has been correctedCondenser unit has been repaired and there was no observable ice in the walk-in freezerFreezer <=0FAll ice bags labeled with facility contact in formation All ice has been removed from floor and ceilingHandsink clean and stocked
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5/6/2015 | Routine Reinspection 1st | 100 |
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
Observed a significant level of ice formation in the walk-in freezer including on the compressor; on the drainage line; on the ceiling and on the floor. Contact said they have already called in a repair. Need to repair or replace unit to prevent ice formation and reduce contamination. Recommend relocating food stored under compressor to prevent ice formation.
- General Comments that relate to this Inspection
Handsink clean and stockedBathrooms clean and stockedSanitizer bucket 400 ppm QuatFood storage goodAll expiration dates current All fridges <=40FFreezers <=0F
- General Comments that relate to this Inspection
Handsink clean and stockedHot dog 1501F; Hamburgers 145F; 144FAll fridges <=40FFreezers <=0FFood storage goodAll expiration dates current Ice machine clean/scoop storage goodDid not observe any pest activity in the facility or in the sticky traps. Contact said the PCO comes weekly
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4/29/2015 | Routine Inspection 1st | 99 |
- General Comments that relate to this Inspection
All violations from the last inspection have been correctedIce no longer observed on the pipes in the walk-in freezerIce machine cleanFridges <=41FFreezer <=0FIce bags have been labeled with location address
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3/7/2014 | Routine Reinspection 1st | 100 |
- [2] Food protected during storage; preparation; display; service; transportation
Observed a container of sugar near the handsink without a proper cover or lid. Except during cooling; all food products must be covered to prevent potential contamination.
- [2] Food contact surfaces of equipment and utensils clean; free of abrasives; detergents
Observed mold growing in the ice machine. Need to clean and sanitize unit to prevent cross contamination. Recommend removing calcification from contact plate when unit is being deep cleaned.
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
Observed ice forming on the pipes and drip pan on the compressor in the walk-in freezer. Need to repair and/or repair unit to prevent leaking and frost production to prevent contamination of food items being stored below. Highly recommend relocating food items under unit until it is repaired and/or replaced.
- General Comments that relate to this Inspection
Food storage goodBathrooms clean and stockedHandsink clean and stockedFood storage goodFood expiration dates current Contact requested an electronic only copy of this report.
- General Comments that relate to this Inspection
Handsink clean and stockedBathroom clean and stockedAll hot held foods were 145-153FTest strips available for 3 compartment sink and sanitizer buckets Food storage okIce scoop storage okContact requested electronic only copy of this inspection report.
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2/28/2014 | Routine Inspection 1st | 95 |
- General Comments that relate to this Inspection
Facility still needs a CFPM for this site. Correction date(s) are listed in routine inspection 1st from this year. All other violations have been corrected. Test strips for bleach and quat availableFreezer has been cleanedRecommed marking minimum concentration levels on test strip colomeric reference sheet so all staff know levels of sanitizer.
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3/28/2013 | Routine Reinspection 1st | 100 |
- [3] CFPM or person in charge present; certificates posted as required
Each food establishment with a risk level of 2 or higher is required to have at least one CFPM registered for each food establishment. THe CFPM certificate posted in the store is for VIRK; ABHEYDEEP S who is already registered for another food establishment. Need to have another staff memeber obtain CFPM for this store. Left a copy of CFPF Instructors on site.
- [4] Sanitization rinse; clean; temperature concentration; exposure time; equipment; utensils sanitized
Sanitation bucket 100 ppm Quat - corrected on site to 400 ppm Quat.
- [2] Accurate thermometers; chemical test kits provided; gauge cock (1/4" IPS Valve)
Quat test strips available but the color refernce guide is not available to staff; staff could not verbalize minimum sanitation levels for Quat. Need to get color reference color guide for staff and educate staff on correct minimum sanitation levels.
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
Ice cream observed spilled on the floor of the walk-in freezer. Need to clean floors to prevent vermin attraction.
- General Comments that relate to this Inspection
Handsink clean and stockedAll food storage good Bathrooms clean and stockedFood expiration dates current
- General Comments that relate to this Inspection
Hot dog 162FHandsinks clean and stockedIce machine clean/ice scoop storage goodAll fridges <=41FFreezer <=0FBathrooms clean and stockedAll food storage good
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3/19/2013 | Routine Inspection 1st | 90 |
- [1] Original container; properly labeled
Observed bags of ice manufactured at store with no name of maker and address of location. Do label all bags of ice made at store with name and address of store for traceback capabilities.
- [1] In-use food; ice dispensing utensils properly stored
Observed improper scoop used in sugar container. Do not store scoop inside sugar container. Store ice/food scoops within separate clean container or in product with handle up to minimize hand contact with product.Recommend cleaning and sanitizing plastic sugar container on a regular basis. Health inspector noted heavy visible soil on container. This was also discussed in 2011 inspection. Containers not properly maintained in a sanitary condition can cross contaminate hands and spread bacteria.
- [3] CFPM or person in charge present; certificates posted as required
- [1] Wiping clothes: clean; use restricted
Observed wet wiping cloth stored on deli reach in counter. * Corrected on site. Moist wiping cloths must be kept in sanitizing solution between uses to prevent bacteria growth. This is a repeat violation from 2011.
- [5] Necessary toxic items properly stored; labeled; used
Observed 2 bottles of cleaning chemicals stored overhead clean equipment at 3 compartment sink. Store all toxic items away from food; food preparation areas; and food contact surfaces; including dishware.* Corrected on site. Operator discarded both bottles of chemicals.
- [1] Premises free of litter; unnecessary articles; equipment/personal articles properly stored; authorized personnel
Observed employee coats; clothes and opened drink containers stored throughout back kitchen of snackbar. Coats observed hung on shelves. Open drink containers on prep table. Discussed with person in charge to have a designated area or provide lockers or coat rack for employees clothing. This is a repeat violation from 2011. Store all personal items away from food; food preparation areas; and food contact surfaces; including dishware.
- General Comments that relate to this Inspection
All cold holding checked Ok and recorded below 40 F.All food properly stored. No chemicals stored next to food.All use by and dairy current.Do provide a thermometer at "iced latte" machine and monitor for 40 F or lower. Do provide a drain cover in unisex restroom. Observed missing at time of inspection.
- General Comments that relate to this Inspection
Hot holding of hamburgers and hotdogs recorded between 139 F to 146 F. Food properly stored.First In; First Out Method of rotation being observed with use of time and date markings on food. Discussed with person in charge to set up a sanitizer bucket during food operational shifts to wipe down prep table in back of kitchen. Test for proper chlorine sanitizer levels to be between 50-100 ppm.Handsinks properly stocked. Handwashing signs posted.
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1/27/2012 | Routine Inspection 1st | 91 |
- [1] Original container; properly labeled
Observed plastic recycled container of sugar not labeled to its contents. Facility shall clean dirty container and label all dry ingrediants such as sugar; salt; flour; etc to its contents to prevent misuse.
- [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 2 boxes of frozen food stored on floor of walk in freezer.* Corrected on site.
- [1] In-use food; ice dispensing utensils properly stored
Observed improper scoop used for dispensing sugar. Facility shall use a proper scoop with a handle to dispense sugar.
- [1] Wiping clothes: clean; use restricted
Observed several wet wiping cloths stored incorrectly on counters of grocery store.250) Moist wiping cloths must be kept in sanitizing solution between uses to prevent bacteria growth.
- [1] Premises free of litter; unnecessary articles; equipment/personal articles properly stored; authorized personnel
Observed employee's coat; backpack and food stored in bag in the box soda room.Facility shall install a coat rack or designate an area for employee's personal artifacts such as clothing and personal belongings.410) Store all personal items away from food; food preparation areas; and food contact surfaces; including dishware.
- General Comments that relate to this Inspection
All use by dates current.No chemicals stored next to food.Thermometers present. Handsinks properly stocked with liquid soap and sanitary disposable towels. All cold holding units recorded < 40 F.
- General Comments that relate to this Inspection
Hot holding of pizzas; cheeseburgers; taquitoes; corn dogs; rib and chicken sandwiches at 172 F.Thermometers present.Handsink properly stocked and observed good handwashing.All chemicals properly stored and labeled.
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2/25/2011 | Routine Inspection 1st | 94 |
- [1] Installed; maintained
Facility shall repair leking ice bin that holds condiments for snackbar to prevent vermin attraction and possible cross contamination of supplies stored beneath cabinet.
- General Comments that relate to this Inspection
Notes:No violations observed at time of inspection - thank you.All food properly stored. No chemicals next to food.Handsinks properly stocked.All use by dates current.
- General Comments that relate to this Inspection
Notes:All food properly stored.Handsink properly stocked.Hot dogs temped @ 168 F.No food is hot held longer than 4 hours.All chemicals properly stored.Dumpsster area clean.Do recycle cardboard in dumpster area once per week to prevent vermin harborage.
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4/1/2010 | Routine Inspection 1st | 99 |
- General Comments that relate to this Inspection
Notes:All violations corrected at time of inspection-thank you.Discussed with operator to maintain cleanliness of facility on a routine basis.
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2/5/2009 | Routine Reinspection 1st | 100 |
- [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 food stored on floor in dry storage area. Facility shall keep all food off floor.
- [1] Installed; maintained
290) Must have hot and cold water under adequate pressure with no leaks.Observed handsink turned off due to leak in faucet.
- [4] Number; convenient; accessible; designed; installed
300) All hand washing sinks must remain unobstructed and accessible during operation to ensure proper hand washing.Observed handsink blocked by single service articles. Facility shall keep all items away from handsink and keep hot water turned on to promote proper handwashing at designated handsink. * Corrected on site.
- [1] Outside storage area enclosures: properly constructed; clean; controlled incineration
Observed dumpster area and surrounding area with garbage. Facility shall maintain routine pickup of trash around and inside dumpster area to prevent vermin attraction and harborage.
- [1] Lighting provided as required; fixtures shielded
370) Adequate lighting not provided. Provide sufficient lighting to ensure food protection and proper cleaning.Repair nonworking light in walk-in freezer.
- General Comments that relate to this Inspection
Notes:Walk in reefer @ 38 F. Observed inaccurrate thermometer in walk-in freezer. Discussed with operator to acquire accurate thermometer. All food observed frozen. All food properly stored. Thermometers present at all cold holdiing cases.
- General Comments that relate to this Inspection
Notes:Hot holding temps for BBQ sandwiches; hamburgers; taquitos and hot dogs recorded @ 171 F. Handsinks properly stocked. Reviewed with operator handwashing procedures.Discussed with operator to remove all single service articles from floor. * Corrected on site.
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2/3/2009 | Routine Inspection 1st | 91 |
- [2] Food (ice) contact surfaces: designed; constructed; maintained; installed; located
Facility shall clean deflector plate in ice-machine. Deflector plate observed with "mold-like" substance. Shall empty all ice out of machine before performing any cleaning.
- [2] Accurate thermometers; chemical test kits provided; gauge cock (1/4" IPS Valve)
Facility shall purchase chemical test kits to monitor sanitization levels at three-compartment sink.
- General Comments that relate to this Inspection
The following was observed at the time of inspection:All reach-in refrigeration checked good; all cases holding between 36-42 degrees.All date marking codes checked ok; ice bags properly labeled for traceback purposes.Dairy refrigeration walk-in holding at 38 degrees.Restrooms stocked with sanitary towels and soap.note: please keep the ice-machine on a routine cleaning schedule to prevent any growth.
- General Comments that relate to this Inspection
The following was observed at the time of inspection:Reviewed three-compartment sanitization procedures. It takes (2) caps of chlorine to reach 50-100ppm chlorine at the three compartment sink. Please purchase chemical test kits to verify sanitization levels daily.Hot-holding checked good; hot-case holding at 173 degrees; beef patties at 146 degrees; hot-dogs at 154 degrees. All product arrives to the facility in a pre-cooked state.Discussed handwashing procedures prior to packaging beef patties and hot-dogs. Handsink stocked with sanitary towels and soap.
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10/15/2008 | Routine Inspection 1st | 96 |
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