Ssp America Inc/Mountain House Diner, 2000 E Plumb Ln, Reno, NV - inspection findings and violations
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Inspection findings | Inspection date | Type | Score |
|---|
- [2] Food protected during storage; preparation; display; service; transportation
Observed bowls in flour bins used as scoops. Scoops must be handled to minimize hand contact with food.Observed fish stored over ready to eat food in back freezer. Store ready to eat product over raw to prevent potential cross contamination. Corrected on site.
- General Comments that relate to this Inspection
Notes:-hand sink stocked-gloves in use; discussed proper glove use with no issues noted-discussed cooling and reheating procedures with no issues noted. Recommend keeping cooling logs to verify process.-temp logs kept for cold holding units-all cold holding checked ok; cook line drawers 42F and below; salad make up unit 40F and below; walk in 40-43F; fry station cooler 39-41F; prep cooler 40-41F.-hot holding at 138-150F-final cook temp of chicken at 165F-observed proper thawing of raw fish and chicken-chemicals labeled and stored properly-discussed equipment cleaning procedures with no issues noted-date marking system in place; discussed first in; first out procedures with no issues noted.-regular pest control by Ecolab; no pest issues noted at time of inspection-health advisory posted on menu-discussed employee health - ensure anyone with gastrointestinal symptoms (vomiting / diarrhea) is excluded for 48 hours after symptoms stop.
|
3/9/2015 | Routine Inspection 1st | 98 |
- [2] Food protected during storage; preparation; display; service; transportation
50) Raw product stored incorrectly (observed raw chicken stored above potatoes in reach-in) Store all raw foods below cooked and ready to eat foods to prevent potential cross contamination. Corrected on-site
- General Comments that relate to this Inspection
General Notes:-hand sinks stocked -gloves in use *ensure employees are washing hands and then changing gloves after changing tasks; etc-cook-line make-up units at 37F to 40F -ham; eggs; cheese; deli meats all 39F to 41F-cold holding drawers less than 40F -raw beef; chicken 37F-hot holding: -chili; bean soup; egg/bacon mix 155F to 165F-back room reach-ins and walk-in less than 40F -cooked and cooled chili and bean soup 41F-discussed cooling procedures - recommend keeping cooling logs to verify cooling process*discussed cooking temperatures with operators - cook not aware of proper cooking temperatures for chicken *ensure all employees are trained on proper cooking temperatures for raw meats-dairy reach-ins all less than 40F-product dates current-discussed date marking process with no problems noted-dishwasher checked at 190F for rinse cycle-wiping cloth sanitizer buckets at 200 ppm quat-chemical test kits available-food and single service items all stored 6" above ground-chemicals labeled and stored properly-discussed employee health policies. Ensure employees ill with gastrointestinal symptoms (vomiting and/or diarrhea) are excluded for the duration of the illness and 48 hours after symptoms stop.Per operator; hamburgers are cooked rare upon request. Ensure the following warning sign is posted:The required consumer advisory may be in the form of a brochure; deli case ormenu advisory; label statement; table tent; placard or other written notificationthat is visible to the patron. The advisory shall include the following:The Washoe County District Health Department advises that eating raw;undercooked animal foods; or animal foods that are not otherwiseprocessed to eliminate pathogens; (such as meat; poultry; eggs; milk;seafood or shellfish) poses a potential health risk to everyone; especially theelderly; young children under the age of 4 years; pregnant women; andother highly susceptible individuals with compromised immune systems.Thorough cooking or processing of foods to eliminate pathogens reduces therisk of illness.
|
3/13/2014 | Routine Inspection 1st | 98 |
- [2] Toilet rooms: self closing doors; fixtures maintained; clean; hand soap/drying devices provided; proper waste receptacle
310) No paper towels available at kitchen hand sink at time of inspection. Keep hand sinks stocked with soap and paper towels at all times to ensure proper hand washing. Corrected on-site.
- General Comments that relate to this Inspection
General Notes:-observed employee hand washing-gloves in use for ready-to-eat food preparation/service-observed proper thawing practices-observed proper cooling practices and cooling charts in use-cook-line make-up units all less than 40F -cheese; chicken; deli meats 37F-40F-cook-line cold holding drawers less than 40F -raw hamburgers 36F-44F-hot holding: -pasta; soup; chili 148F-165F-observed equipment and temperature logs in use-dairy reach-in less than 40F-product containers labeled and dated - product dates current-ice machine clean; scoop stored properly-dishwasher checked at above 180F for rinse cycle-wiping cloth sanitizer buckets at 200 ppm quat-chemical test kits available-walk-in 38F -deli meats and cheeses 38F-41F-reach-ins less than 40F -aioli sauce 39F -cooked and cooled soup/chili 58F *per operator; chili container was just out to load line in kitchen - checked cooling logs for chili with no problems noted *operator put in ice bath to facilitate cooling back down to 40F - corrected on-site-raw product stored properly - no cross-contamination issues noted-food and single service items stored 6" above ground-chemical labeled and stored properly-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.
|
2/21/2013 | Routine Inspection 1st | 98 |
- General Comments that relate to this Inspection
The items noted on the previous construction inspection conducted on 4/18/2012 have been corrected.Ok to issue permit to operate.Noted dish washer operating at 156 F on wash cycle and 185 F on final rinse cycle.Refrigerated equipment operating at below 40 F.Noted hand sinks stocked and functional.Clean and sanitize all work surfaces; food contact surfaces of equipment and utensils prior to start of food prep activities.Risk category 3 assigned. Facility requires to have one Certified Food Protection Manager assigned solely to this facility within 60 days from this day. Facility already has one Certified Food Protection Manager on staff full time and therefore in compliance with this requirement as of this day.Plans to open 4/28/2012.
|
4/25/2012 | Opening Inspection | 100 |
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