Squeeze In, 4670, Sparks, NV - inspection findings and violations

Business Info

Name: SQUEEZE IN
Address: 4670, Sparks, NV
Total inspections: 5
Last inspection: 6/22/2015

Score
100

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Inspection findings	Inspection date	Type	Score
General Comments that relate to this Inspection Notes: No violations observed during the inspection.-Discussed hand washing policy and employee sick policy. Ensure employees sick with gastrointestinal symptoms ie. vomiting; diarrhea; jaundice; stay out of work at least 48 hours after symptoms have stopped.-Per operator facility has had no sick employees and no customer complaints of illness.-Discussed new regulations and no bare hand contact with ready to eat foods.-Handsinks clean and stocked.-Make up unit 1 opposite of cook line at 40F. Top: Tomato 38F; ham 38F; steak 38F. Bottom: Turkey 42F; Bacon 42F.-Make up unit 2 opposite of cook line 42F. Top: Cantalope 43F; Strawberries 43F. Bottom: Sausage 70F (cooked 20 min prior to inspection)-Make up unit 3 adjacent to cook line at 30F. Top: Tomato 38F; sausage 39F; ham 40F. Bottom: 41F; ham 37F.-Eggs off grill at 168F-Cutting boards in good condition. Clean and smooth.-Walk in cooler at 34F. Chicken 39F; hamburger 40F. Food stored correctly. Walk in cooler clean and organized.-Reach in freezer at 2F. All product frozen. Reach in freezer clean and organized.-Per operator shrimp and crab are thawed during the cooking process.-Food contact surfaces clean.-Ice machine clean. Observed good scoop storage.-Dishwasher at 100 ppm Chlorine.-3 compartment sink set up properly.-Sanitizer at 100 ppm Chlorine.-Test strips available.-Mop area clean and organized -Outside garbage stored properly.-Restrooms clean snd stocked.-No signs of peasts or vermin.-Alcohol advisory posted and consumer health advisory posted for undercooked foods.	6/22/2015	Routine Inspection 1st	100
[5] Potentially hazardous food meets temperature requirements during storage; preparation; display; service; transportation Observed sausage cooked 5 hours earlier at 50 - 70 degrees. Food must cool from 140 f to 40 f within 4 hours or 140 f to 70 f within 2 hours and 70 f to 40 f within an additional 4 hours. Ensure product is placed on shallow pans (not more than 2 inches of product) and placed in walk-in uncovered. Ok to batch product back together after it reaches 40 f. Product voluntarily discarded. General Comments that relate to this Inspection Notes:Restrooms and handsinks properly stocked.Discussed importance of handwashing. Handwashing observed - goodDiscussed employee health. Ensure employees ill with gastrointesinal illness (vomitng and/or diarrhea) are excluded for at least 48 hours after symptoms stop.Walk-in cooler at 35 f-ham 39 f-cheese 38 f-roast beef 39 fPrep coolers all at 40 f or below-ham 41 f-sausage 40 f-hamburger patty 41 f-chicken breast 41 fHot holding temps checked fine-soup 172 f-country gravy 168 fSoups/gravys are cooled using ice bathsSanitizer buckets 100 ppm chlorineDishwasher sanitizing at 100 ppm chlorineTest stripes availableFacility clean and well kept	11/14/2014	Routine Inspection 1st	95
General Comments that relate to this Inspection No violations noted.Notes:Restrooms and handsinks properly stocked.Discussed importance of handwashing.Discussed employee health. Ensure employees ill with gastrointestinal symptoms (vomiting and/or diarrhea) are excluded for at least 48 hours after symptoms stop.Walk-in cooler at 35 f-diced potatoes 38 f-cheese 39 fAll reach in coolers at 40 f or below and stocked with easily accessible thermometers-sausage 41 f-ham 38 f-chicken breast 39 f-roast beef 36 fReach in freezer at 0 fHot holding temps good-country gravy 178 f-hollandaise sauce 180 f-refried beans 145 f-mushroom sauce 165 fDiscussed cooling procedures. Products are either cooled in walk-in cooler or in ice baths. When cooling in walk-in cooler; cool in shallow stainless steel pans at a product level at no more than 2 inches. Food must cool from 140 f to 40 f within 4 hours OR 140 f to 70 f within 2 hours and 70 f to 40 f within an additional 4 hours. Ensure that product that has been cooled is reheated to 165 f prior to hot holding.Observed good food storageSanitizer buckets at about 200 ppm chlorine. Reduce to 50 - 100 ppm.Dishwasher sanitizing at 100 ppm chlorine. Test strips on site.Facility clean and well kept.Remind staff to store personal items in a designated area away from equipment or customer food.	12/9/2013	Routine Inspection 1st	100
[2] Food protected during storage; preparation; display; service; transportation Tub of raw bacon observed stored on shelf above containers of salad dressings in prep refrigerator. Raw meat products must be stored alllways below any cooked or ready to foods. Corrected on site. General Comments that relate to this Inspection Product temperatures in refrigerated prep units: diced ham 37 F; sliced roast beef packages 40 F; cream cheese 39 F; fresh mixed cut fruit 43 F; sliced cheddar cheese 43 F; cooked link sausage 41 F. tuna salad 35 F; sliced turkey packages 37 F.Walk-in cooler at 38 F. swiss cheese block 40 F; sliced monterrey jack cheese 40 F; cubed ham tub 39 F in walk-in cooler. Small tub of tuna salad in walk-in cooler at 47 F; was prepared less than two hours ago; ensure that tuna salad is cooled to 40 F within 4 hours.Observed tub of butter set on counter at 55 F on top of tub and one plastic bag of alfalfa sprouts on counter over pan with ice; bag sticking more than half above ice pan; must keep these items properly inserted in ice to keep them at 40 F or below. These items were placed under refrigeration at this time. Ensure to keep these items properly iced from now on or 5 points will be deducted on future inspections if not kept at 40 F or below.Dish washer checked at 100 ppm chlorine concentration and 120 F.Noted hand sinks in prep areas and in restrooms stocked and functional.Provided copy of alcohol warning sign to manager; keep sign posted as required	12/12/2012	Routine Inspection 1st	98
General Comments that relate to this Inspection Ok to issue permit to operate.Walk-in cooler at 36 F.Observed dish washe at 120 F and 100 ppm chlorine concentration.Noted all hand sinks stocked with soap and operational; paper towel dispenser on site and to be installed this day.The following items must be corrected by 8/24/2012:1) Affix and caulk dish tables and table with prep sink to wall.2) Install closure trim to seal gap between walk-in cooler and wall. 3) Caulk walk-in cooler's base to floor. 4) Provide separate drain pipes for glass filler and ice bin fixtures. 5) Restrooms' doors must be self closing. 5) Caulk hood to wall on east side. 6) Install escutcheon ring on waste pipe at wall penetration.Stock paper towlel dispensers at all hand sinks; clean and sanitize all work surfaces; food contact surfaces of equipment and utensils prior to start of food prep activities.Risk category 3 assigned. One Certified Food Protection Manager who has completed an approved course and is assigned solely to this facility must be employed full time by 10/17/2012.Plans to open on 8/18/2012	8/17/2012	Opening Inspection	100

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