- [5] Hands washed and cleaned; good hygienic practices
110) All employees must wash hands with soap and water and dry hands with disposable paper towels.Observed employees onsite prepping & handling food products with out hand soap stocked at hand sink. No hand soap was stocked at handsink indicating employees were not properly washing hands during food handling & prep. Employee ran to store to buy pump style soap - facility was closed and doors locked/open sign turned off until soap was provided at facility. Employee came back and stocked hand soap at handsink and employees were observed washing hands before food prep. Corrected onsite and facility ok to open doors to public.
- [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.Facility handsink not stocked with soap to wash hands for food prep and handling. Bag of soap obtained with pump style. Correct onsite.Soap dispenser was removed from front sandwich prep area to be placed in mens restrooms. This left front sandwich prep handsink with out a soap dispenser meaning no hand soap was stocked up front for employees to wash hands. Front handsink can have pump style soap easily accessible or a new dispenser installed so employees can wash hands frequently during the food handling process. Permanent solution must be completed by 6/18/15. Reinspection to follow.
- [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.Wall behind microwave missing an outlet cover. Must have cover on outlets to provide a smooth; sealed; durable; easily cleanable surface. Correct by 6/23/15 to prevent further enforcement actions. Re-inspection 6/23/15.Wall in front of prep table with white board dirty with food stains. Clean all surfaces on regular basis to maintain sanitary condtions and prevent contamination of equipment/utensils. Correct by the end of the day. Clean on regular basis.
- General Comments that relate to this Inspection
Notes:Walk in cooler @ 40 f. All food products prepackaged and dates current. Deli meat @ 38 f. Shelving and floors clean.Reach in freezer @ 0 f. All food products frozen. Inside freezer clean. Sandwich cooler area: Turkey 38 f; Roast beef 38 f; Ham 38 ; cheese 39 f; Veggies 38 f. Hot holding: Meatballs @ 145 f. Soda area clean and well maintained. Drink cooler @ 40 f; Dairy and food products dates current/prepackaged. Bread ovens/handles clean and well maintained. Counters/ customer area clean and well maintained. Floors clean.**Discussed with employees onsite washing hands in between glove changes. After soap stocked at handsink observed employees washing hands.
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6/16/2015 | Routine Inspection 1st | 92 |
- [1] Walls; ceilings: attached equipment constructed; good repair; clean surfaces; dustless cleaning methods
Electrical outlet cover missing behind microwave. Must install new outlet cover. Correct by 3/26/14.
- General Comments that relate to this Inspection
The following has been corrected: 1. Ranbir Singh has posted his certificate at this facility. Must have certificate and CFPM at this location at all times.
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3/19/2014 | Routine Reinspection 1st | 99 |
- [3] CFPM or person in charge present; certificates posted as required
Prior CFPM does not work here any longer. There is no Washoe County Food Managers certificate or on hand at this facility. This facility must have a employee or manager complete a 16 hour serve safe class with in the next 60 days to prevent further enforcement actions. Once employee completes serve safe course must come to Washoe County apply and receive Washoe County Food Managers card. Complete by 3/15/14. There must be a Certified Food Protection Manager listed at each location. List of instructors given out.
- [2] Food contact surfaces of equipment and utensils clean; free of abrasives; detergents
- [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 floors in back room dirty with food debris on floor. Clean all floors on regular basis to maintain sanitary conditions. Correct by the end of 1/15/14.
- [1] Walls; ceilings: attached equipment constructed; good repair; clean surfaces; dustless cleaning methods
Outlet behind microwave missing outlet cover. Install new cover by 1/21/14.
- General Comments that relate to this Inspection
Notes:Walk in cooler @ 40 f. All products stored properly. Turkey 38 f; Ham 38f. Sandwich makeup cooler @ 40 f. Turkey 38 f; Ham 38 f; Tomatoes 36 f; Cheese 37 f. Serving utensil clean and stored properly.Drink cooler @ 40 f. All drink products have current dates.Hot holding: Meatballs @ 145 f. Soup (just put in ) 70 f. Dry storage - All food products stored properly and have current dates. Utensils; knives (storage); baking items all stored clean and proper. Handsink stocked and accessible. 3 compartment sink operational. Sprayer in good condition. Test strips on hand. Set up properly for Wash; Rinse; & Sanitize.Equipment clean and well maintained.*Customer/ soda area clean and well maintained.
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1/15/2014 | Routine Inspection 1st | 95 |
- [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 floors in back area dirty. All floors in facility need to be cleaned on regular basis to maintain sanitary conditons. Correct by the end of 3/27/13.
- General Comments that relate to this Inspection
Notes:Walk in cooler @ 40 f. All products stored properly. Turkey 38 f; Ham 38f. Sandwich makeup cooler @ 40 f. Turkey 38 f; Ham 38 f; Tomatoes 36 f; Cheese 37 f. Serving utensil clean and stored properly.Drink cooler @ 40 f. All drink products have current dates.Hot holding: Meatballs @ 145 f. Soup (just put in ) 70 f. Dry storage - All food products stored properly and have current dates. Utensils; knives (storage); baking items all stored clean and proper. Equipment clean and well maintained.*Customer/ soda area clean and well maintained.
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3/27/2013 | Routine Inspection 1st | 99 |
- [3] CFPM or person in charge present; certificates posted as required
Spoke to owner of facility on the phone. Per owner; 8 employees including manager Gisela Bala are scheduled to complete the 16 hour CFPM course on 5/4 and 5/5 with instructor James Ingledue (WCHD approved instructor). Facility has 30 days from the completion of the course to obtain a WCHD CFPM certificate; by 6/5/12. Failure to obtain current WCHD CFP by the required time frame will result in a re-inspection fee and possible permit suspension.
- SECTION XVII: ABATEMENT DATE
6/5/12
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7/11/2012 | Routine Reinspection 1st | 97 |
- General Comments that relate to this Inspection
CFPM violation noted on previous inspections has been corrected. Current CFPM certificate posted in facility as required:Gisela L BalaM120272exp: 5/14/17
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6/13/2012 | Routine Reinspection 2nd | 100 |
- [3] CFPM or person in charge present; certificates posted as required
Per operators; CFPM certificated posted; Jennifer Crain (M090513; exp. 8/7/14) no longer works at the facility. Operators/employees unaware of when CFPM ended employment; but indicated that she has not worked for "at least 2 years". Please be advised that a new CFPM must be obtained within 60 days after previous CFPM ended employment - operator must provide proof of current CFPM to the WCHD by 5/2/12. Failure to provide proof of current CFPM may result in permit suspension.
- General Comments that relate to this Inspection
Notes:-hand sink stocked; food grade gloves in use-hot holding: soups 146F-156F; chicken 167F; meat balls 145F-make-up units 38F-39F - deli meats and cheeses 39F-41F-freezer at -2F; walk-in at 30F - chicken 36F; deli meats and chesses 38F-40F-3-comp. sink sanitizer at 200 ppm quat; chemical test kits provided-restrooms stocked and clean; food and single service items stored 6" above ground-discussed employee health policies - ensure ill employees with gastrointestinal symptoms (vomiting; dia.; fever) are excluded for 48 hrs after last symptom.
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4/30/2012 | Routine Inspection 1st | 97 |
- General Comments that relate to this Inspection
No violations noted at time of inspection.Notes:-hand sink stocked-observed employee handwashing-food grade gloves in use for RTE foods-make-up units at 36F and 38F -chicken 37F -deli meats and cheeses 38F-40F-hot holding -soup 162F -meat balls 173F -chicken breast 165F-freezer at -1F-walk-in at 41F -deli meats and cheeses 36F-39F -chicken breast 35F-food and single service items stored 6" above ground-three-comp. sink sanitizer at 300 ppm quat. -chemical test kits available-chemicals 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.
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6/14/2011 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
No violations noted at time of inspection.Notes:-hand sink stocked-food grade gloves in use on service line-make-up unit at 40F and 36F -deli meats and cheeses 38F-40F -chicken 39F -tuna salad 39F-hot holding -chicken 156F -meat balls 158F -soup 149F-walk-in at 41F -deli meats and cheeses 40F-41F -chicken 35F-freezer at -1F-containers labeled and dated-food and single service items stored 6" above ground-restrooms stocked and clean-discussed employee health policies. Ensure ill employees with gastrointestinal symptoms are excluded for the duration of the illness and 48 hrs after symptoms stop.-3-comp. sink sanitizer at 200 ppm quat.-chemical test kits available-chemicals labeled and properly stored-discussed cooling procedures for soups with no problems noted.
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12/7/2010 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
No violations noted at time of inspection.Notes:-hand sinks properly stocked-food grade gloves in use-walk-in at 37F -deli meats and cheeses 38F-40F-make-up unit at 34 F -deli meats and cheeses at 37F-39F-reach-in freezer at -2F-three comp. sink used for wash; rinse; sanitize-chemical test kits available-food and single service items stored 6" off the ground-containers labeled-chemicals labeled and properly stored-restrooms properly stocked and clean-discussed employee health and hygiene policies. Ensure ill employees exhibiting GI symptoms (vomiting; diarrhea; jaundice; fever) are excluded from work for at least 48 hours after their last bout of illness.
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12/11/2009 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
No violations noted at time of inspection.Ok to issue permit to operate.Facility must obtain a CFPM by 11/17/09.
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8/18/2009 | Opening Inspection | 100 |
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