- General Comments that relate to this Inspection
No Violations ObservedNotes:Cold food temperatures as well as refrigeration temperatures are monitored and recorded on a daily basis.Temperature logs were reviewed.Frequent handwashing was emphasized as well as the need to wear gloves when handling ready to eat foods.Employees exhibiting gastrointestinal symtoms (fever; vomiting; jaundice; diarrhea) are to be excluded from work for at least 48 hours after symptoms stop.All refrigeration temperatures met our requirements.Dishwasher final rinse @ 182FFood is rotated first in and first out.Employees observed washing hands.No certified food manager required.
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10/2/2015 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
No violations noted at time of inspection.Notes:-hand sinks stocked and observed several employees washing hands-Front counter reach ins temperatures: 35-40F-Back reach in refrigerator at 40F - all milk - dairy dates good.-back reach in freezer at 0F - all product marked with date received and used on the first in; first out principle-All food and food service items are stored at least 6 inches off the ground-Use a 3 compartment sink then a high temp dishwasher for sanitization - final rinse temp at 183F.-pest control by Copesan - no issues noted-quat used as sanitizer in buckets - tested at 200-400ppm. Rags all stored properly. Buckets are changed every 1.5 hours-dirty laundry is kept separate from the clean linens-Ice machine is clean and scoop is stored properly.-chemicals are stored properly-Discussed employee health policy. Ensure any employee with gastrointestinal illness (vomitting/diarrhea) are excluded for 48 hours after symptoms stop to prevent spread of the virus.
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9/29/2014 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
NOTES:NO VIOLATIONS NOTED AT TIME OF INSPECTION.HANDSINK AVAILABLE AND PROPERLY STOCKED.HIGH TEMP DISHWASHER GOOD AT 180F AT MANIFOLD.ALL USE BY DATES CURRENT.ALL FOOD PROPERLY STORED.ALL SCOOPS/UTENSILS PROPERLY STORED.NO PEST CONTROL ISSUES.NO EMPLOYEE ILLNESSES.TINA VRTISKA IS THE CFPM; BUT DOESN'T HAVE THE WCHD ID CARD AND CERTIFICATE. MUST BRING YOUR FOOD SAFETY CERTIFICATE TO HEALTH DEPARTMENT AND OBTAIN A WCHD PHOTO ID AND CERTIFICATE. THIS MUST BE DONE BY 4/5/13.CALL BRENDA WICKMAN AT 328-2488 WHEN ID IS OBTAINED.
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3/22/2013 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
Noted all refrigerators operating at 40 F or less.Noted hand sinks in prep areas and in restrooms stocked and functional.Noted good hand washing practices of staff.Dish washer operating at 157 F on wash cycle and 192 F on final rinse cycle.Quats sanitzer checked at 200 ppm in sanitizer bucket and pans with wiping cloths.Sanitizer containers are changed every 2 hours; time tarcked with timers.Noted ice machine's interior in clean condition. Ice machine is cleaned and sanitized on scheduled basis.Dates on food products checked were current.Noted facility t be kept very clean in general.
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4/12/2012 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
No violations noted.Notes:Handsinks/restrooms properly stocked. Discussed importance of handwashing. (Soap dispenser at back handsink broken; but still functional. New dispener on order).Discussed employee health. Enusre employees ill with Gastrointestinal symptoms (vomiting; diarrhea; fever; jaundice) are excluded for at least 48 hours after last bout of illness.Coolers at 30 f; 37 f; 38 f; 36 f; 38 fDiscussed process for reheating sandwiches - ok. Facility takes temperatures routinely to validate heating process.High temp dishwasher sanitizing at 191 fQuat sanitizer at 200 ppm - changed out hourlyFacility clean and well kept
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2/28/2011 | Routine Inspection 1st | 100 |
- [2] Food (ice) contact surfaces: designed; constructed; maintained; installed; located
Facility shall clean and sanitize ice machine; observed growth on deflector plate. All ice must be discarded before cleaning and sanitizing machine. Ice machine must be completely rinsed after cleaning and sanitizing.
- General Comments that relate to this Inspection
The following was observed at the time of inspection:Observed English Muffin Breakfast sandwich rethermalized to 166 degrees. (no bare hand contact with product observed) good*****All refrigeration temperatures checked good; three-door refrigeration system checked at 36 degrees. All dairy date marking codes checked good.Milk in thermus containers is timed to ensure a maximum hold time of 1 hour.High temperature dishwasher checked at 183 degrees on final rinse sanitization.Quatinary ammonia sanitizer being dispensed at ~200-400ppmnote: repair slight water leak near chemical test kit container; chemical test kits are being saturated with water.
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8/20/2010 | Routine Inspection 1st | 98 |
- General Comments that relate to this Inspection
The following was observed at the time of inspection:All refrigeration checked good at the time of inspection; two door reach-in refrigeration checked at 37 degrees.All dairy date-marking codes checked ok; dairy creamers in the lobby are changed at least every hour.Facility has not started breakfast sandwiches or any hot-holding.High temperature dishwasher checked at 186 degrees on final rinse; all sanitizer buckets checked at >200ppm quatinary ammonia. Chemical test kits were available.All handsinks and restrooms properly stocked with sanitary towels and soap.
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8/17/2009 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
Facility very clean/organizedDishwasher: wash 165F; rinse 190FDates on sandwiches checked goodMild refrigerators <40FDisplay case 41FTemperature/recieving logs checked goodHandsinks/restrooms properly stockedObserved employee handwashing
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3/26/2009 | Routine Inspection 1st | 100 |
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12/8/2008 | Routine Inspection 1st | 100 |
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