- [3] CFPM or person in charge present; certificates posted as required
Both the contact and one of the cooks both had CFPM's that expired. They said they just took a Servsafe class last week and had the test proctored locally.
- General Comments that relate to this Inspection
Handsinks clean and stockedBathrooms clean and stockedObserved microwaves in the kitchen; contact said they only use it for warming items and not cookingRaw/undercooked advisory is posted. Recommend putting on menu when they are reprinted; especially for items like hamburgers; hollandaise sauce; etc. Staff is using gloves in facility properly. Reviewed proper glove use in conjunction with handwashing. Reviewed no bare hand contact with ready to eat food regulations. Facility is using separate tongs for raw battered chicken and utensils to cook on the grill properlyMeat slicer is clean. If facility is going to slice deli meat; ensure it is dated and discarded after 7 days Hot holding:beans 145Fshredded chicken 140Fgravy 160FAll fridges <-41Frice cooled yesterday 38FFood storage goodUtensil storage goodIce machine clean/scoop storageAll batters are kept in the walk-in until orderedCrab cakes in walk-in fridge @ 11:00 51F; contact said there were made and placed in the walk-in fridge at 10:30. All ingredients are pre chilled. When checked @ 11:20 they were 42F.Observed good cleaning and sanitizing of surfaces where oranges are cut for fresh orange juice
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11/25/2015 | Routine Inspection 1st | 97 |
- General Comments that relate to this Inspection
All vioilations from the last inspection have been correctedA screen on the vent above the utility sink has been installedFridge on the line was at 41Fgravy cooled this morning was 41FObserved good hand washing by staff during the inspection Food storage was goodReviewed cooling logs being used by staff for rice; beans and; grave. Items are being cooling properly; reviewed how to properly fill out the form and how to review form by staff. Contact said he is training staff about proper cooloing logs and what to do with food items that do not reach proper cooling temperatures. Facility is still required to use cooling logs until further notice.
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9/9/2014 | Routine Reinspection 2nd | 100 |
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
Still need to install mesh screen over the opening of the vent to the outside to prevent access my flies. Contact said he is considering installing a AC until in place of the vent.
- General Comments that relate to this Inspection
Tuna salad: 45F; contact said the salad had been made in the last hour. Need to make Tuna salad out of chilled tuna and mayonnaise to ensure proper cold holding of finished tuna salad. If item is not cooled to 40F within 4 hours it must be discardedObserved cooling of shredded chicken in sauce in the utility sink with ice water All fridges <=40F; contact installed a vent on the wall behind the reach-in fridge on the cook line and the wall to increase air flow to unit and help with cooling Dishwasher 100 ppm ClAll wood around the potato masher was painted and sealedReviewed logs for gravy and for beans. Logs are being used correctly. Logs for beans stated that beans were cooled from 135F to 67F within 2 hours (at 12:30); when tested at 13:45 the beans were at 55F. Rice in unit was at 40F; sliced deli meats were at 40FThe alcohol advisory was posted behind the bar and the under cooked advisory was posted by the cash register Facility is still required to use cooling logs until further notice
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8/26/2014 | Routine Reinspection 1st | 99 |
- [5] Potentially hazardous food meets temperature requirements during storage; preparation; display; service; transportation
In the walk-in fridge; beans @ 52F; Rice @ 53F and Corned beef @ 100F at the start of the inspection and <70F at 11:00. Contact said the beans and the rice were made yesterday; items were discarded. Beef was finished cooking at 08:00; food item was shredded and placed in a metal pan in ice water. Retested at 11:00 at <70Ft. Gravy in utility sink was 120F at the start of inspection and and 68F and the end of the inspection. Contact put the gravy on ice and stirred gravy during the inspection. Discussed cooling processes with contact and provided him with cooling logs and a chart that discusses how to cool from 135F to 70F and from 70F to 40F in four hours to prevent temperature abuse and contamination. Facility is required to use cooling logs for all items until further notice.
- [4] Facilities to maintain product temperature
Reach-in fridges on the cook line were 50-55F. All food items need to be removed and unit cannot be used until it can hold 40F. Highly recommend turning down the thermostat; especially during times of high volume to ensure food items are held at 40F or less. Recommend increasing cold holding volume of facility be either repairing walk-in freezer or purchasing another reach in fridge.
- [5] Hands washed and cleaned; good hygienic practices
Observed staff cracking eggs on cook line and then plating without washing their hands or between activities. All employees must wash hands with soap and water and dry hands with disposable paper towels.
- [2] Food (ice) contact surfaces: designed; constructed; maintained; installed; located
Observed potato masher adhered to a piece of exposed wood. Need to paint exposed wood attached to and below the potato masher to facilitate proper cleaning and sanitizing of surface
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
Observed a vent to the outside above the utility sink in the kitchen without a screen. Need to place a screen on the vent to prevent access by vermin from the outside. Need to install a flat panel or baffle in the right side of the hood where there is a piece of baffle missing to ensure proper hood function and grease removal
- [1] Raw / undercooked food advisory; liquor birth defect warning signs posted as required
Facility has remodeled the front bar area; but is not a stand alone bar. Has installed a dishwasher; dump sink; and a drain sink. Plumbing is all indirectly drained and dishwasher was 50 ppm Cl. Need to post liquor advisory.Need to post undercooked food advisory on menu.
- General Comments that relate to this Inspection
Sanitizer bucket 100-200 ppm ClDishwasher 100 ppm ClWalk-in 401Ftuna salad was 42F which was made yesterday Ice machine clean and stockedBathrooms clean and stockedHandsinks clean and stockedFacility will be receiving another inspection within 6 months due to the number of high risk violations
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8/22/2014 | Routine Inspection 1st | 82 |
- [3] CFPM or person in charge present; certificates posted as required
- General Comments that relate to this Inspection
All violations from the last inspection have been corrected Butter is being temperature controlled at all timesMeat slicer is clean sanitizer bucket 200 ppm Cl; clean waterIce machine is cleanScreen door has been installedFridge <=41FFreezer <=0FCFPM can only be assigned to one facility; if the current CFPM is assigned to another permitted facility; one of the facilities will need another CFPM. This will be followed up outside of this inspection
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10/15/2013 | Routine Reinspection 1st | 100 |
- [5] Potentially hazardous food meets temperature requirements during storage; preparation; display; service; transportation
- [2] Food (ice) contact surfaces: designed; constructed; maintained; installed; located
Meat slicer machine was dirty; especailly on the back side of the blade. COntact said meat is sliced on Monday's usually. Because meat slicer is not used for 7 days between usage; receommend cleaning and sanitizing both prior to use and after use to prevent food contamination - item was cleaned during inspection; corrected on site. In the metal shelving rack next to the prep sink; observed a metal container of utensils; some of the utensils had food debris cooked on. Need clean container and all utensils to prevent food contamination - corrected on site.
- [1] Wiping clothes: clean; use restricted
Sanitizer bucket on bus station was 200 ppm Cl; water and rags were dirty. Need to replace water and rags for proper sanitization of surfaces. This is the only sanitizer bucket observed in the facility- water and rags were changed; corrected on site.
- General Comments that relate to this Inspection
Back door is left open during business hours to cool the kitchen. Observed fly paper in the facility and has had bug lights installed in the kitchen to abate fly issues in the facility. Facility will need to have a screen door installed on the back door to prevent vermin/inspect access.Handsink clean and stocked. Going to return with a Washoe County Health District staff member from the plans program to evaluate the observable plumbing in the facility and evaluate the need to installed an additional handsink in the kitchen area.All fridges <=41FFreezer <=0FFood storage goodRice in walk in cooker that was done cooking at 8:30 am; tested at 10:30 at 68F in shallow restaurant panAll items in make up tables near grill were <=41FChorizo 161FObserved worn tile in the threshold of the walk-in fridge. If this area begins to pool water; the tile will need to be replaced or the floor repaired.
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9/27/2013 | Routine Inspection 1st | 97 |
- [1] Lighting provided as required; fixtures shielded
Observed lights overhead dry storage room not working. Adequate lighting not provided. Provide sufficient lighting to ensure food protection and proper cleaning.
- General Comments that relate to this Inspection
All food is cooked to order. No food is cooled for next day service. Hot holding temps. recorded:Charro beans @ 143 F; shredded chicken @ 147 F; and potato toscano soup @ 172 F.Cold holding temps. recorded:Raw sausage @ 39.6 F; sausage patties @ 37.6 F; mozzerella cheese @ 39.1 F; sliced tomatoes @ 33.0 F; sour cream @ 36.5 F; fruit salad @ 40.6 F and corn beef @ 40 F.Thermometers present at all cold holding units and checked OK and < 40 F. Food stored properly. No raw meats stored above ready to eat foods.Chlorine dishwasher recorded with 100 ppm chlorine.Handsinks properly stocked with liquid soap and sanitary disposable towels.Observed good handwashing.Dairy dates current on all milk and dairy items.Scoops properly stored in dry ingrediants.Chemicals properly stored and labeled.Restaurant is organized and maintained in a clean condition.1)Discussed with operator to repair broken ice machine door so that when you open the door it does not fall into the ice bin. 2)Designate a separate area or container so employees can store their personal food inside walk in unit or any other cold holding refer. 3) Replace all broken floor tiles in dining area or seal the missing tiles so that the area is smooth and easily cleanable. Non porous to water when wet mopping.
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9/13/2012 | Routine Inspection 1st | 99 |
- [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 reach in freezer. All food observed frozen.
- [1] Clean; soiled linen properly stored
Store all clean linen separate from employee personal artifacts. Do not store dirty items with clean linen.* Corrected on site.
- General Comments that relate to this Inspection
All cold holding temps. checked OK and recorded < 40 F. Cold holding temps. recorded:Raw sausage @ 37 F; sausage links @ 29 F; shredded cheese @ 37 F; pooled raw eggs 40.2 F and cut melon @ 31.5 F.Hot holding temps. recorded:Country gravy @ 160 F; beans @ 155 F; clam chowder 150 FChlroine sanitizer recorded @ 100 ppm. Chlorine sanitizer buckets recorded @ 100 ppm. No cooling of leftover food conducted at restaurant.Do post consumer advisory for raw and undercooked foods on site either on menu or post in a conspicous spot. Observed good handwashing. All handsinks properly stocked with liquid soap and sanitary disposable towels. Reviewed with operator to monitor employees for proper 20 second handwash using soap.
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8/26/2011 | Routine Inspection 1st | 98 |
- General Comments that relate to this Inspection
All construction items corrected at time of reinspection. Thank you.Do post no smoking sign at all entrances into restaurant. Copy given to operator.OK to operate; OK to issue health permit.
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5/11/2011 | Opening Reinspection 1st | 100 |
- General Comments that relate to this Inspection
The following construction items must be corrected prior to issuance of health permit:1) Patch and seal 3 holes in floor tile.2) Replace broken floor tile (corner piece)3) Replace broken wall tile at front counter.4) Repair non-working light in walk in freezer.5) Install a prep sink that drains indirectly into floor sink. 6) Install a mop and broom rack in mop area.All cold holding units recorded < 40 F. Steam table hot holding with recorded hot water @ 169 F. Handsinks properly stocked with liquid soap and sanitary disposable towels. Chlorine sanitizer recorded @ 100 ppm.The restaurant will only be serving breakfast type foods such as eggs; sausage; pancakes; bacon; etc. This facility will be assigned a risk category 3 health permit. A Certified Food Protection Manager will be required within 60 days. * List of instructors given to operator.Ok to stock restaurant with food.
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5/10/2011 | Opening Inspection | 100 |
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