- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
Observed floor sinks and under equipment with built up food debris. Clean floors and floor sinks; including hard to reach areas; and maintain on regular cleaning schedule.
- General Comments that relate to this Inspection
Notes:Facility serves sandwiches and soup made at Timber Ridge Restaurant. Sandwiches are individually wrapped for delivery.-hand sinks stocked-cold holding checked ok: walk in at 38F; display unit at 41F; sandwich drawers 35-41F; make up unit 36-41F; milk reach in 38F.-hot holding soup at 154F-ice machine clean; scoops properly stored-food stored properly-chemicals labeled and properly stored-3 compartment sink and test strips available -sanitizer bucket at 200ppm quat-date marking procedure in place. Discussed first in; first out with no issues noted. -regular pest control by Ecolab - no issues noted at time of inspection.-discused employee health - ensure anyone with gastrointestinal symptoms (vomiting / diarrhea) is excluded for 48 hours after symptoms stop.
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3/10/2015 | Routine Inspection 1st | 99 |
- [3] CFPM or person in charge present; certificates posted as required
Repeat violation: Operator has completed ServSafe course and obtained certificate - must obtain WCHD CFPM certificate by 3/19/14
- [2] Toilet rooms: self closing doors; fixtures maintained; clean; hand soap/drying devices provided; proper waste receptacle
- General Comments that relate to this Inspection
General Notes:-hand sinks stocked-gloves in use *ensure employees are washing hands in addition to changing gloves when changing tasks *gloves use is not a substitution for proper employee hand washing-walk-in at 38F -cheese; deli meats 39F to 41F-front display make-up at 40F-make-up unit at 38F -cheese; sausage 39F to 41F-cold holding drawers with premade sandwiches less than 40F-three-comp. sink and sanitizer buckets at 200 ppm quat-chemical test kits available-products labeled and dated-food and single service items stored properly-discussed employee health policies
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3/13/2014 | Routine Inspection 1st | 97 |
- General Comments that relate to this Inspection
No violations noted at time of inspectionGeneral notes:-hand sink stocked-observed employee handwashing-gloves in use for all ready-to-eat food preparation/service-walk-in less than 40F -shredded cooked chicken 39F-41F -deli meats and cheeses 38F-41F-chicken all cooked and cooled in main restaurant-make-up unit at 44F -chicken; deli meats and cheeses 43F-48F *top load door open at time of inspection. Checked equipment log for AM - unit was checked at 38F. Keep unit door closed and monitor to ensure unit returns to 40F or less-ice machine clean; scoop stored properly-temperature and equipment logs in use-three-comp. sink and wiping cloth sanitizer buckets at 200 ppm quat-chemical test kits available-display and dairy reach-ins less than 40F-containers labeled and dated - dates current-hot holding: soup 160F-food and single service items all stored 6" above ground-restrooms stocked and clean-discussed employee health policies. Ensure ill employees exhibiting gastrointestinal symptoms (diarrhea; vomiting; fever; jaundice) are excluded from work for at least 48 hours after symptoms stop.*Per operator; no current CFPMs as employee/management turnover has occurred. Several employees are scheduled to attend CFPM course within the next month. Ensure facility has at least one CFPM obtain WCHD certificate within 60 days; by 4/21/13
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2/21/2013 | Routine Inspection 1st | 100 |
- [2] Toilet rooms: self closing doors; fixtures maintained; clean; hand soap/drying devices provided; proper waste receptacle
Observed handsink hot water turn on stripped not able to turn on. This must be repaired by 3/2/12 to prevent further enforcement action. There is another handsink right across from this handsink for employees to wash hands.
- General Comments that relate to this Inspection
Notes:Walk in cooler @ 40 f. Turkey 40 f; Pepperoni 40 f; Cheese 39 f. All food products are labeled and dated. All food products stored properly. Make up unit area: Sliced tomatoes 38 f; Cheese 38 f; Chicken 38 f. Reach in cooler @ 40 f - Sandwiches 40 f. All dated and labeled. Coffee reach in cooler @ 40 f. All dairy and drink products dated and labeled. All have current dates. Hot holding: Soup @ 180 f; Serving utensil stored properly.Back room - prep area clean. Utensils; cookware clean and stored properly.Handsink in back room stocked and accessible. Bag in box area clean. 3 compartment sink operational - no leaks in plumbing. Ice machine clean and scoop stored properly.Equipment clean.Counters and floors clean.
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2/28/2012 | Routine Inspection 1st | 98 |
- [2] Food contact surfaces of equipment and utensils clean; free of abrasives; detergents
170) Food contact surfaces dirty. All food contact surfaces must be clean and free of debris.Observed white cutting gloves hanging on ice machine. Gloves stained with food debris. All cutting gloves must be sanitized and cleaned on regular basis to prevent cross contamination. Correct by 4/26/11. Observed cutting boards stained and surfaces have deep grooves marks. Cutting boards have been replaced while onsite.
- [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 obstructed by mop bucket and water filter drain hose placed in handsink. Drain hose must be drained to floor sink. Hose must be correct by 4/27/11. Blocked handsink corrected.
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
350) Floors dirty. Clean thoroughly to prevent vermin attraction and maintain sanitary conditions.Observed floor dirty with food debris. Clean on regular basis to maintain sanitary conditions. Correct by the end of 4/26/11.
- General Comments that relate to this Inspection
The following was observed during the inspection:Reach in coolers @ 40 f. Ham - egg sandwiches 38 f; Turkey sandwiches 38 f; Cheese 38 f. Walk in cooler @ 40 f. Deli Meat 38 f; Cheese 38 f. All food products stored properly. All food products dated and labeled. Display cooler @ 40 f. All equipment clean.Handsink stocked properly w/ soap and p-towels. 3 compartment operational.
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4/26/2011 | Routine Inspection 1st | 93 |
- [2] Toilet rooms: self closing doors; fixtures maintained; clean; hand soap/drying devices provided; proper waste receptacle
310) Keep hand sinks stocked with soap and paper towels at all times to ensure proper hand washing.Observed handsink with no paper towels. Corrected onsite.
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
350) Floors dirty. Clean thoroughly to prevent vermin attraction and maintain sanitary conditions.Observed food debris and stains on floor. Clean all floor on regular basis to maintain sanitary conditons and vermin attraction. Clean by 8/10/10.
- [1] Walls; ceilings: attached equipment constructed; good repair; clean surfaces; dustless cleaning methods
360) Wall in need of repair. Repair following area(s) to maintain a smooth; durable; and easily cleanable surface.In back room area wall by mop sink in need of repair. Install steel panel to make surface smooth sealed and easily cleanable by 8/12/10.
- General Comments that relate to this Inspection
The following was observed during the inspection:Make up unit @ 40 f. Tomatoes @ 39 f. Cheese 39 f; lettuce 39 f; Pepperoni 39 f. All food products dated and labeled.Drawer coolers: Ham sandwich @ 37 f. Egg and Bacon sandwich 38 f. Reach in (coffee area) cooler @ 40 f. All drink & food products have current dates. Handsink stocked w/ soap and accessible. Sani bucket 200ppm.Counter; walls; and microwave clean.
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8/10/2010 | Routine Inspection 1st | 96 |
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
350) Floors dirty. Clean thoroughly to prevent vermin attraction and maintain sanitary conditions.Observed bread debris on floor.
- General Comments that relate to this Inspection
The following was observed during the inspeciton:Hand sink stockedReach ins @ 38FWalk in @ 39F; Roast beef 38; turkey 38.Hot Holding: Chix noodle 150 f; Chili 158 f.Date marking in place3 comp sink ok - 200ppm quatFacility clean
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11/24/2009 | Routine Inspection 1st | 99 |
- [2] Food contact surfaces of equipment and utensils clean; free of abrasives; detergents
Ice machine had large amount of ice mold growing. Clean and sanitize thoroughly to prevent potential contamination of ice.
- [1] Installed; maintained
Prep sink faucet continually running. Repair unit to function properly.
- [2] Toilet rooms: self closing doors; fixtures maintained; clean; hand soap/drying devices provided; proper waste receptacle
Sink in back area by three compartment sink not stocked. Keep hand sinks stocked with soap and paper towels at all times to ensure proper hand washing.
- General Comments that relate to this Inspection
Reach in temps ok - 40F or belowWalk in temp ok - 38FSanitizer buckets in place - 200ppm quatGloves worn**Floors need to be cleaned a little more carefully. A bread crust was found underneath a prep table that appeared to be at least a day old.
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11/5/2008 | Routine Inspection 1st | 95 |
Restaurant representatives - add corrected or new information about Ssp America Inc/La Brea Bakery Cafe C Concourse, 2000 E Plumb Ln, Reno, NV »