- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
A FEW STORAGE SHELVES ARE WORN AND ARE NOT EASILY CLEANABLE. REPLACE OR PREPAIR WORN SHELVING.
- [1] Non-food contact surfaces of equipment and utensils clean
FOOD STORAGE SHELF HAS SPILLAGE ON IT. NEEDS TO BE CLEANED.
- General Comments that relate to this Inspection
NOTES:* DISHWASHER - WHAST @ 159F; RINSE @ 185F.* ALL REFRIGERATION MET OUR REQUIREMENTS.* DAIRY PRODUCT MARKING CODES WERE CURRENT.* SANITIZING BUCKETS MONITORED @ 200PPM.* HAND SINK FUNCTIONAL - SUPPLIED W/ PUMP SOAP AND PAPER TOWELS.* REVIEWED NEW HELATH REQUIREMENT THAT DOES NOT ALLOW BARE HAND CONTACT WITH READY TO EAT FOODS.
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8/10/2015 | Routine Inspection 1st | 98 |
- [2] Food contact surfaces of equipment and utensils clean; free of abrasives; detergents
TRAY USED TO STORE TONGS AND KNIFE IS DIRTY. NEEDS CLEANING.
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
BUILD UP OF FOOD ON FLOOR BETWEEN CABINETS. NEEDS CLEANING.
- [1] Walls; ceilings: attached equipment constructed; good repair; clean surfaces; dustless cleaning methods
COVING MISSING FRONT COUNTER AREA. REPLACE.
- General Comments that relate to this Inspection
NOTES:DISHWASHER WASH AT 152F AND 183F ON FINAL RINSE SANITATION.REFRIGERATION AT <40FHANDSINK STOCKED AND FUNCTIONINGDAIRY PRODUCT MARKING CODES WERE CURRENT.QUATINARY AMMONIA DISPENSING AT 200-400PPMEMPHASIS PLACED ON NO BARE HAND CONTACT WITH READY TO EAT FOODS.
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2/12/2014 | Routine Inspection 1st | 96 |
- General Comments that relate to this Inspection
NOTES:NO VIOLATIONS NOTED AT TIME OF INSPECTION.HANDSINKS AVAILABLE AND PROPERLY STOCKED.ALL USE BY DATES CURRENT AND PROPERLY ROTATED.FOOD PROPERLY STORED.HIGH TEMP DISHWASHER GOOD @ 180F.NO EMPLOYEE ILLNESSES.ALL REFRIGERATION TEMPS GOOD.
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3/22/2013 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
Noted all refrigerators at 40 F or less. Freezer at 0 F.Dates on food products checked were current.Dishwasher temperature at 110 F on wash cycle and 191 F on final rinse cycle. Ensure that wash cycle reaches 120 F minimum.Noted hand sinks in front and back areas and in restrooms to be stocked and functional.Quats sanitizer checked at 200 ppm in sanitizer containers with wiping cloths.Noted ice machine's interior in clean condition. Ice machine cleaned and sanitized on scheduled monthly basis.
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4/10/2012 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
No violations noted.Notes:Restrooms and handsinks properly stocked. Discussed importance of handwashing. Observed employee washing hands after taking out garbage - good.Discussed employee health. Ensure employees ill with gastrointestinal symptoms (vomiting; diarrhea) are excluded for at least 48 hours after symptoms stop.Coolers at 39 f; 32 f; 34 f; 32 f; 32 fQuat sanitizer at 200 - 400 ppm. Test strips on site.Dishwasher sanitizing at 187 fFacility overall clean and well kept
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1/19/2011 | Routine Inspection 1st | 100 |
- [2] Toilet rooms: self closing doors; fixtures maintained; clean; hand soap/drying devices provided; proper waste receptacle
Observed back handsink without sanitary towels; handsinks must remain stocked for effective handwashing. Sanitary towel dispenser is located in a very hard to reach location. Recommend moving sanitary towel dispenser and leaving handsink more accessible.
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
Facility shall clean and sanitize floor drains.
- General Comments that relate to this Inspection
The following was observed at the time of inspection:All refrigeration with dairy products checked within acceptable ranges. Sandwich reach-in unit checked at 42 degrees.High temperature dishwashing machine checked at 182 degrees on final rinse sanitization.Kay Chemical quat dispensing at approximately 200-300ppm.Creamers and milk in thermus containers replaced every 30 minutes.
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1/19/2010 | Routine Inspection 1st | 97 |
- General Comments that relate to this Inspection
No violations observed at the time of inspection:High temperature dishwasher sanitizing at 184 degrees; in addition Kay Chemical quat sanitizer at three-compartment sink checked good @ >200ppm.Sanitizer buckets available with at least 200ppm quatinary ammonia.All refrigeration systems operating within acceptable ranges. Two-door reach-in system with dairy product checked at 37 degrees. All date marking codes checked ok.Handsinks and restrooms properly stocked with sanitary towels and soap.
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1/23/2009 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
All handsinks and restrooms properly stocked.Dishwasher: Wash 160 degrees F; Rinse 183 degrees F.Quaternary ammonia sanitizer ~200-400 ppm at dispenser. Recommend changing buckets and spray bottles more frequently.All refrigeration checked good at or below 40 degrees F.Manager's line check logs appeared complete and accurate.Ensure milk stock is stored and used on a first-in; first-out basis.All dates of perishables checked good.
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1/15/2008 | Routine Inspection 1st | 100 |
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