- [1] Thermometers provided and conspicuous
Thermometer missing in cold holding unit. Ensure all refrigeration and freezer units are stocked with a conspicuously placed thermometer in order to monitor unit temperature.
- [3] CFPM or person in charge present; certificates posted as required
- General Comments that relate to this Inspection
Notes-Hand sinks properly stocked.-Three compartment sink sanitizer at 300 quat.-Bathroom properly stocked.-All items stored at least 6" off the ground.-All lights properly shielded.-Freezer 2F.-Walk-In 35F.-Date labeling observed.-Test stripes available.-Hot holding-Meatballs 172F.-Cold holding-Eggs 37F.-Tuna 36F.-Chicken 36F.-Ham 37F.-Roastbeef 37F.-Proper thawing observed.-Thongs properly stored.Have Victor Olvera post his CFPM certificate.Place a thermometer in drink reach-In because of the milk and apple slices being stored within reach-In.
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3/6/2015 | Routine Inspection 1st | 99 |
- General Comments that relate to this Inspection
Violation noted on previous inspection corrected - observed thermometer taped to inside wall of reach-in *remove tape and secure thermometer using a method to allow for a nonabsorbent; smooth; and easily cleanable surface. Ensure all thermometers in use are NSF or equivalent.Observed the following items during re-inspection: *Observed employee change tasks (preparing ready-to-eat sandwich) and take money with out washing hands between changing gloves. Ensure all employees properly wash hands after changing tasks prior to putting a new pair of gloves on for food service/prep.Observed leak in ice container of soda fountain machine and build-up of water on counter under machine. Repair leak and remove standing water.
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3/3/2014 | Routine Reinspection 2nd | 100 |
- [1] Thermometers provided and conspicuous
3rd Notice: Thermometer missing in cod holding unit (front beverage reach-in). Ensure all refrigeration and freezer units are stocked with conspicuously placed thermometers in order to monitor unit temperature. Must be corrected by 2/28/14.*A re-inspection fee will be charged as not all violations noted during original inspection have been corrected. Failure to correct above violation within the time-frame provided will result in permit suspension and additional re-inspection fees.
- General Comments that relate to this Inspection
Violations noted on previous inspection have been corrected with the exception of the above.
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2/24/2014 | Routine Reinspection 1st | 99 |
- [2] Food protected during storage; preparation; display; service; transportation
050) Food product stored on floor (boxes of chips; and single service cups). Store all food product at least 6 inches off floor to prevent potential cross contamination.
- [1] Thermometers provided and conspicuous
080) 2nd Notice: Thermometer missing in cold holding unit (front beverage reach-in). Ensure all refrigeration and freezer units are stocked with a conspicuously placed thermometer in order to monitor unit temperature.
- [1] Installed; maintained
Observed over splash on floor from prep. sink drain line - operator temporarily placed plastic lid in floor sink to prevent over splash. Drain pipe must be adjusted to ensure all waste water is properly drained into floor sink and does accumulate on floor.
- [4] Number; convenient; accessible; designed; installed
- General Comments that relate to this Inspection
General Notes:-hand sinks stocked-observed employee hand washing-gloves in use for all ready-to-eat food preparation/service-make-up unit at 41F -deli meats and cheeses 38F to 41F -pre-cooked chicken 39F -tuna salad 41F-hot holding: -meat balls 154F -soup 144F-per operator; precooked and prepackaged soups and meat balls are heated in microwave to 140 prior to being hot held in steam unit-walk-in at 40F -deli meats and cheeses 38F to 43F-freezer at 0F-products labeled and dated-product dates current; discussed date marking process with no problems noted-three-comp. sink sanitizer at 400 ppm quat-chemical test kits available*ensure all chemical bottles are labeled with contents to avoid misuse-restrooms stocked and clean-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.*Failure to correct violations listed above within the required timeframe will result in re-inspection fee and possible permit suspension.
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2/12/2014 | Routine Inspection 1st | 96 |
- [1] Thermometers provided and conspicuous
Facility shall obtain a thermometer for reach-in refrigeration system with milk; juice; and sliced apples. Facility must be able to monitor cold holding of 40F and below.
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
Facility shall clean all three floor drains; observed build-up/soil. (maintain clean)
- General Comments that relate to this Inspection
The following was observed at the time of inspection:Cold-holding checked good; turkey at 38F; cheese at 39F; roast beef at 37F; chicken at 37F; tuna at 42F.Hot-holding checked good; meatballs checked at 143-150F.Three-compartment sanitization checked at 200-400ppm quatinary ammonia.Handsinks checked stocked and functional; observed handwashing and glove use.Restroom stocked with sanitary towels and soap.All refrigeration and freezer systems checked within regulation.
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5/8/2013 | Routine Inspection 1st | 98 |
- [3] CFPM or person in charge present; certificates posted as required
No Certified Food Manager Certificate posted. This is a repeat violation. Facility has been in operation now for almost 6 months without a Washoe County Certified Food Manager. **Facility must obtain a minimum of one full time Washoe County Certified Food Manager and post their certificate in the facility**Failure to correct this violation within 30 days may result in further enforcement action**
- [1] Installed; maintained
A strong odor was coming from the floor drains when water was drained to them from sinks. The main smell appeared to come from floor sink directly in front of grease trap. Last clean out of trap posted was 2 months prior. It may be that the floor sinks themselves need a snaking to prevent future potential backups.
- General Comments that relate to this Inspection
**3 compartment sink sanitizer measuring at correct amount of 150ppm quat.
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5/7/2012 | Routine Reinspection 1st | 96 |
- [3] CFPM or person in charge present; certificates posted as required
No Certified Food Manager Certificate posted. This is a repeat violation. Facility has been in operation now for almost 6 months without a Washoe County Certified Food Manager. **Facility must obtain a minimum of one full time Washoe County Certified Food Manager and post their certificate in the facility**Failure to correct this violation within 30 days may result in further enforcement action**
- [4] Sanitization rinse; clean; temperature concentration; exposure time; equipment; utensils sanitized
Dispensing unit for sanitizer not dispensing proper amount of quaternary ammonia. Repair unit to properly dispense the correct amount of sanitizer (150-400ppm quat). **48 hours to correct violation. Reviewed with employee the proper way to hand dispense santizer in the meantime**
- [1] Installed; maintained
A strong odor was coming from the floor drains when water was drained to them from sinks. The main smell appeared to come from floor sink directly in front of grease trap. Last clean out of trap posted was 2 months prior. It may be that the floor sinks themselves need a snaking to prevent future potential backups.
- General Comments that relate to this Inspection
Hand sinks stocked*Employee on shift was very thorough in following correct hand washing procedures even though he was alone and very busy.All refrigeration @ 40F or belowThawing done in reefer unitNo raw productReheating (like for meatballs) done in microwave and laser thermometer available*Employee was aware of procedure and looked for adequate minimum temperature (over 140F).Test strips for sanitizer on site*Reviewed the need to test the sink and sanitizer buckets each day to prevent the situation observed during inspection - where no sanitizer was present.Facility cleanRestrooms stockedChemicals stored in separate areaMeatballs @ 150FRoast beef @ 38F - service areaRoast beef @ 36F - walk inFreezers ok
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5/2/2012 | Routine Inspection 1st | 92 |
- [3] CFPM or person in charge present; certificates posted as required
No Washoe County Certified Food Manager. Retain a minimum of one full time WCCFM at all times and post certificate.
- General Comments that relate to this Inspection
Facility cleanHand sink stockedProduct stored correctlyWalk in @ 41FDisplay temps good-soup - 175F-roast beef - 39FHot holding ok - 140F and above*Reviewed heating procedures with operator. Product is heated in microwave and held at 140F+.Restrooms stockedGloves worn by operatorSanitizer @ 200ppm quat
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12/7/2011 | Routine Inspection 1st | 97 |
- General Comments that relate to this Inspection
**Ok to operate; ok to issue permitHand sinks ok3 comp sink okRefrigeration okFacility cleanRestrooms stockedSurfaces smooth and easily cleanable*Facility is risk category 2. A minimum of one full time Certified Food Manager is required at all times. Operator declined list of instructors; as he already has one lined up.
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10/13/2011 | Opening Inspection | 100 |
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