- General Comments that relate to this Inspection
The items noted on the routine inspection conducted on 3/17/2016 have been corrected.Potatoes are cooled within proper time frames per temperatures on cooling log. From 135 F to 70 F in less than 2 hours and from 135 F to 41 F in 3 to four hors.
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3/22/2016 | Routine Reinspection 1st | 100 |
- [2] Food contact surfaces of equipment and utensils clean; free of abrasives; detergents
Noted dish washer top dirty; dust build up in hood; coffee ground build-up under espresso machine. Clean all equipment frequenlty to prevent build-up.Noted large puddle of soda spilled inside cabinet in service station. Repair leak in soda lines and keep cabinet shelf clean and dry to prevent further water damage on shelf.
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
Noted grease and food debris build up on floor under cooking equipment; dried grease build-up under freezer and food debris build-up along wall base under equipment in dish washing area.Clean floor more frequently to prevent build up under equipment.
- General Comments that relate to this Inspection
Temperatures in refrigeration units: shredded cheese 40 F; sliced tomatoes 40 F; chopped sausage 42 F; Sliced cheese 39 F ham 38 F; diced ham 38 F; diced sausage 38 F.Walk-in cooler at 38 F. Cooked potatoes in tubs at 38 F to 40 F; swiss cheese block at 40 F in walk-in cooler.Dish washer at at 100 ppm chlorine concentration and thermometer at about 115F; keep temperature at 120 F or more.Chlorine test strips are kept on site.No temperature logs available at this time for cooling of potatoes. Monitor and record temperature every hour and keep logs to ensure cooling is done within required time frames.Must date mark all food containers with date when prepared.Noted large tub of butter under ice and not enough ice around sides and ice melting; keep butter immersed in ice to keep at 41 F; replace ice as it melts.Provide hand washing signs at all employee hand sinks.Noted employees using gloves to prevent bare hand contact with ready to eat foods. Proper procedures are in place for hand washing and glove use.There are 3 CFPMs full time in this facility; all passed on first examination.
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3/17/2016 | Routine Inspection 1st | 98 |
- General Comments that relate to this Inspection
No violations observed at the time of inspection:Cold-holding checked good; fruit at 36F; ham 37F; cheese also 37F; sausage 35F; eggs 36F.Hot-holding checked good; gravy at 148F; chicken soup at 146F.All handsinks stocked and functional; observed several staff handwashing. Gloves are used with ready-to-eat foods.Dishwasher sanitizing at 50-100ppm chlorine; sanitizer buckets checked at 50-100ppm chlorine. Walk-in refrigeration checked at approximately 38F; freezer checked at 3F; products properly stored. Date codes checked good.
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2/24/2015 | Routine Inspection 1st | 100 |
- [1] Non-food contact surfaces of equipment and utensils clean
Observed some non-food contact surfaces in need of cleaning; facility shall clean shelves; walls; and reach-in refrigeration units as needed. Please clean perimeter areas of floor and drains too. Maintain non-food contact surfaces clean to avoid possible cross-contamination.
- General Comments that relate to this Inspection
The following was observed at the time of inspection:Hot-holding checked good; patatoes cooking at 222F; salsa/marinara at 152F; beans at 154F; vegetable soup at 176F; white gravy at 157F.Cold-holding checked good; roast beef at 37F; raw shell eggs at on ice at 39F; turkey at 38F; cheese at 42F.Dishwasher sanitizing at 50-100ppm chlorine; sanitizer buckets available and checked at 50-100ppm chlorine.All refrigeration and freezer systems checked within regulation; observed proper storage.Handsinks stocked and functional; observed handwashing. Discussed glove use with ready-to-eat foods.Discussed employee illness procedures; polices ok.
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3/19/2014 | Routine Inspection 1st | 99 |
- [4] Number; convenient; accessible; designed; installed
Observed pan of eggs being cooled in handsink; facility must maintain handsink clear for effective handwashing. Facility shall use designated food preparation sink for cooling; thawing; etc. Handsinks are for handwashing only*****
- General Comments that relate to this Inspection
The following was observed at the time of inspection:Hot-holding checked good; eggs cooking at 170F; biscuit gravy at 164F; mushroom sauce at 153F; vegetable soup at 162F; potatoes at 146F.Cold-holding checked good; ham at 38F; sausage at 38F; tomatoes at 36F; cheese at 43F.Dishwasher sanitizing at 50-100ppm chlorine; sanitizer buckets checked at 50-100ppm chlorine.All refrigeration units and freezer units checked within regulation; walk-in unit checked at 38F.Reviewed handwashing procedures; glove use for any ready-to-eat food items; and employee illness policies. (all procedures checked ok)Notes:Recommend keeping bean sprouts under refrigeration at all times instead of ice; bean sprouts are a good media for growth****Recommend rapid cooling of potatoes and use for one day.Recommend better storage of freezer items; keep all ground beef and raw chicken on the botton rack (even in freezer systems).
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1/30/2013 | Routine Inspection 1st | 96 |
- [1] Wiping clothes: clean; use restricted
Sanitizer cloths on line had extremely high concentration. Sanitizer solution should be 50 - 100ppm chlorine. Suggested making larger batches and then filling buckets and using test strips to ensure proper contcentration.
- General Comments that relate to this Inspection
Hand sinks stockedChemical storage separateIce machine cleanDishwasher @ 100ppm chlorine-all items washed separately and then run through dishwasherRefrigeration ok-Walk in @ 40F--potatoes - cooled @ 38F--sausage - cooled @ 38FMake up units from 38F - 40FHot holding @ 140F or belowFacility cleanTest strips on site*Recommended incorporating cleaning of employee locker handles into routine cleaning schedule.*Reviewed slicer cleaning procedure with operator. Slicer is used from 6a - 2p. It is wiped down with a sanitizer cloth in between different product types and then broken down completely at end of day. Recommended following the FDA guidlines to perform a complete breakdown within 4 hours of use. **Facility appears to have improved cooling operations; however; some potatoes were found @ 90F after 3 hours. This looks to be a little slow. Discussed remedies to speed the cooling such as spacing out sheet pans on the speed rack and using a fan for greater air circulation.**Cutting boards are ready for resurfacing or replacement.
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1/13/2012 | Routine Inspection 1st | 99 |
- [5] Potentially hazardous food meets temperature requirements during storage; preparation; display; service; transportation
Chicken breast found @ 80F after 4 hours. Potatoes found @ 110F after 4 hours. Products reheated to 165F and recooled. All products must be cooled from 140F to 40F within 4 hours. See notes on cooling discussion and recommendations.
- General Comments that relate to this Inspection
*First operational inspectionHand sinks stockedAll refrigeration @ 40F or below-ham - 38F-sausage - 40FFreezer okProduct stored correctly-raw product on bottom shelfFacility clean*Reviewed with operator the need to keep often overlooked areas cleaned; such as handles of equipment; can opener; ticket machines; etc.Sanitizer buckets @ 100ppm chlorine-test strips on site*Server station buckets had too much chlorine. Reviewed with manager to have servers check with strips (available) each time or establish a clear procedure. Buckets should be changed out every 4 hours or when they become visibly soiled.*Reviewed slicer cleaning process with operator. Slicer must be completely broken down and cleaned within 4 hours of use and santizer cloths are recommended for interim wiping.**Kitchen staff was very knowledgeable about cooking temperatures and sanititation; however; the cooling process does not appear to be effective in this facility. Numerous items were found to be cooling very slowly; not even reaching the FDA required 70F within 4 hours. Discussed the importance of cooling properly with kitchen staff.-potatoes are placed in a plastic bus tub approximately 3 deep and left at room temperature for awhile and then placed in walk in. They are chopped as needed. Disussed using metal sheet pans with a single layer of product to increase air flow around product and speed cooling. Also recommended using metal containers rather than plastic. Suggested freezer (after inital room temperature cool down period) as another possible way to achieve more rapid cooling.-chicken breasts are cooked on line and then placed in a plastic tub and allowed to cool at room temperature for awhile and then placed in make up unit with a lid. Made same suggestions as potatoes in regards to increasing air flow; using a freezer; and using metal containers. Also suggested that placing the breasts in a metal container and placing that container in an ice bath might be an option as well.**Operator should test the process for each cooled item to ensure that the 140F to 40F cooling requirement is being met. Also informed operator that during the cooling process; it is not required to place a lid on product. After product is cooled; it should be covered if it is to be stored for any period of time; but ensuring rapid cooling is the primary concern.**Two managers have taken course for food safety in Washoe County but are not registered. Reviewed process with operator.
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7/21/2011 | Routine Inspection 1st | 95 |
- General Comments that relate to this Inspection
**Ok operate; ok to issue permitHand sinks stockedAll refrigeration @ 40f or below-thermometer equippedDishwasher @ 100ppm chlorineSurfaces smooth and sealedSanitary napkin container has lid in women's restroom**Facility is a risk category 3 and requires a minimum of one full time Washoe County Certified Food Manager at all times. Requirement met.**Operator must clean and sanitize all food contact surfaces prior to operation.
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3/29/2011 | Opening Inspection | 100 |
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