- [1] Non-food contact surfaces of equipment and utensils clean
Facility needs general cleaning. Walls; handles of food containers; outside of fryer; etc. have food and dust build up. Clean thoroughly and maintain in a clean fashion to prevent potential pest attraction.
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
Flooring underneath dishwasher is beginning to peel and take water damage. Replace flooring to ensure smooth and cleanable; water tight surface. **This violation may be completed before next year's inspection as flooring has not reached a condition that requires immediate attention.**
- General Comments that relate to this Inspection
Dishwasher @ 100ppm chlorineTest strips availableAll food stored off floorHand sink stocked-hand washing observedMake up unit @ 40F-cheese @ 40F-butter @ 40FFreezer clean and operationalNo sign of pestsNo raw productsNo cooling; except baked goods*Discussed routine maintenance of equipment and facility to esure that all surfaces are cleanable
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12/3/2015 | Routine Inspection 1st | 98 |
- General Comments that relate to this Inspection
-all previous violations from 5/2/2014 have been corrected--chlorine sanitizer @ 75 ppm in dish machine--chlorine in rag bucket @ 50 ppm-wiping rags stpred properly--door and windowsill have benn cleaned---WM deliverd a new dumpster--garbage area is clean with no extra bags of garbage-
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5/9/2014 | Routine Reinspection 1st | 100 |
- [4] Sanitization rinse; clean; temperature concentration; exposure time; equipment; utensils sanitized
140) Dishwasher not dispensing proper levels of sanitizer. Repair unit to dispense adequate amounts of sanitizer to ensure proper sanitization.Use machine to wash and rinse dishes then sanitize in 1 compartment sink next to machine with chlorine bleach solution @ 100 ppm. Do this until machine has been repaired.
- [1] Non-food contact surfaces of equipment and utensils clean
220) Non food contact surfaces of equipment dirty. All non food contact surfaces of equipment must be clean.Door to service area has build-up of fingerprints; some equipment; garbage cans; etc. dirty. These items should be cleaned and sanitized daily at the end of the shift.
- [1] Wiping clothes: clean; use restricted
250) Moist wiping cloths must be kept in sanitizing solution between uses to prevent bacteria growth.Concentration in rag bucket too strong @ about 400 ppm chlorine. Check with test strips so that chlorine is not above 100 ppm.
- General Comments that relate to this Inspection
-observations made during lunch prep and service--hand sink stocked wit soap/paper towels--storage frig @ 39 F.; butter @ 39 F.; roast beef on top of prep table @ 40 F.-foods in freezer well-frozern-Noted several violations: strong warning given--no points deducted--will do so on next inspection if improvement isn't made-1.) open can of soda in food prep area-food service employees are only allowed to use a drinking cup with a cover and straw--all other food or drink are not permitted 2.) observed CFPM contaminating outside of gloves by touching equipment; condiments; etc. while making andwiches--best to assemble all necessary ingredients before washing hands and applying gloves; then remove them--only wear gloves when directly touching foos that will not be heated or cooked-3.) garbage piled around cans--CFPM claims that multiple calls have been made to WM--email sent from WCHD supervisor to WM to find out what problem is-
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5/2/2014 | Routine Inspection 1st | 94 |
- General Comments that relate to this Inspection
-All previous violations from 6/13/2013 have been corrected-chlorine sanitizer in dish machine @ 100 ppm-raw; shell eggs stored on bottom shelf of reach-in--facily has been cleaned and is well-organized--focus on maintaining cleanliness and organozation--daily; weekly; and monthly cleaning schedule would help facility stay on track
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6/19/2013 | Routine Reinspection 1st | 100 |
- [2] Food protected during storage; preparation; display; service; transportation
050) Raw product stored incorrectly. Store all raw foods below cooked and ready to eat foods to prevent potential cross contamination.Raw shell eggs stored on top of cold cuts; salad dresing bottles; etc. Store below or away from ready-to-eat foods.
- [4] Sanitization rinse; clean; temperature concentration; exposure time; equipment; utensils sanitized
140) Dishwasher not dispensing proper levels of sanitizer. Repair unit to dispense adequate amounts of sanitizer to ensure proper sanitization.Unable to detect chlorine in dish machine. Have serviced.
- [1] Non-food contact surfaces of equipment and utensils clean
220) Non food contact surfaces of equipment dirty. All non food contact surfaces of equipment must be clean.Clean handles ; outside of stainless refrigerators ; oven; grill;dish machine; ertc.
- [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.
- [1] Premises free of litter; unnecessary articles; equipment/personal articles properly stored; authorized personnel
410) Premises free of clutter; organize items off floor; pens and personal items should be stored away from food; spices; condiments. Get a basket for table cloths that need to be washed; etc.
- General Comments that relate to this Inspection
-no other violations noted--storage freezer @ 0 F.; make-up unit @ 38 F. ambient below; butter @ 41 F.; above: butter @ 45 F. Check to make sure temps. stay at 41 F. or below in the bottom of unit.-hand sink stocked with soap and paper towels; observed hand washing at proper times--front of house including rest rooms are clean and well-organized-Facility still needs a cleaning schedule for daily and weekly maintenance in kitchen area.
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6/13/2013 | Routine Inspection 1st | 91 |
- [2] Food (ice) contact surfaces: designed; constructed; maintained; installed; located
Using lemon scented quats wipes to sanitize cutting board after sandwich prep. These are approved for food contact surfaces--after washing off debris. They also require a rinsing with water after sanitizing a surface. These products must be used according to the FDA label.
- General Comments that relate to this Inspection
-no other violations noted-handsink stocked with soap and towels-freezer @ -8 F-sandwich prep table at 34 F below-salmon on top at 37 F-dish machine chlorine sanitizer at 100 ppm-improvement needed in organization of food and equipment storage; recommend adding shelving; bins; etc. to better organize kitchen; this will make cleaning easier-some improvement in cleaning noted since last inspection; more improvement needed; recommend a cleaning schedule be established to include daily; weekly; and monthly tasks-CFPM must post current WCHD certificate-this is required by regulation and points may be deducted if not completed by next routine inspection
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4/11/2012 | Routine Inspection 1st | 98 |
- [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.Buildup of dirt; crubs in corners under equipment; along base boards. Maintain clean with a daily and weekly cleaning schedule to prevent attraction for rodents and other pests.
- General Comments that relate to this Inspection
No other violations noted. Violations from previous inspection are no longer a problem. Chlorine sanitizer in dish machine at 75 PPM. All foods in cooler have current date marks. All stored foods are appropriately labeled and covered for protection.Refrigerator at 34 F. Freezer at 0 F. Hand sink stocked; but did not see it used during inspection. However; food server was careful not to touch with hands biscuits being served to clients for tea.Discussed risks from viral gastroenteritis with food handler and importance of hand washing before applying gloves when doing sandwich prep. Did not observe sandwiches being made as no orders were placed. Discussed need to exclude employees with viral gastroenterisits illness (vomiting & diarrhea) for 48 hrs after symptoms have ended.
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5/6/2011 | Routine Inspection 1st | 99 |
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
There is a small section of damaged floor tile in the kitchen (in front of the dish machine). Repair.
- General Comments that relate to this Inspection
All violations noted on the previous inspection (dated 11-5-2010) have been corrected except those listed above.
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11/9/2010 | Routine Reinspection 1st | 99 |
- [5] Source sound condition; no spoilage
Several expired food items were discovered in the one-door deli refrigerator (cantellope; strawberries and cheese). Rotate and inspect food often and remove any expired food. Voluntarily discarded. (Corrected on site).
- [1] Original container; properly labeled
Operator storing two containers of unlabeled white powder on the bottom storage shelf under the work table. All food products not easily identified by sight must be clearly labeled to prevent misuse.
- [4] Sanitization rinse; clean; temperature concentration; exposure time; equipment; utensils sanitized
The commercial chemical sanitizing dish washing machine is not functioning properly. Ran three separate cycles with a resulting 0ppm chlorine residual at the end of each cycle. The unit must be repaired so that the sanitizer residual is between 50-100ppm. All multi-use dishes that go out for customer use must be sanitized in a 50-100ppm bleach solution (submerge for 1min. and then air dry) until the dish machine is repaired. This is a 48-hour correction.
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
- There is an accumulation of food debris on the floors under equipment in the kitchen (in hard to reach places). Clean and maintain clean.- There is a small section of damaged floor tile in the kitchen (in front of the dish machine) - Repair.
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11/5/2010 | Routine Inspection 1st | 89 |
- General Comments that relate to this Inspection
Items noted on the previous inspection conducted on 12/01/2009 have been corrected.CFPM Kathleen Fegan applied for WCHD's certificate on 12/8/09; certificate issuance in process.
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12/10/2009 | Routine Reinspection 1st | 100 |
- [1] Thermometers provided and conspicuous
Provide hanging thermometer for prep cooler.Product temperatures checked in this unit: baked beans 34 F. cole slaw 31 F.
- General Comments that relate to this Inspection
Freezer at -5 F.Dish washer checked at 115 F and 100 ppm chlorine concentration. Keep temperature at 120 F or more.Hand sinks found stocked and functional.CFPM Katlheen Fegan was issued ServSafe certificate on 4/21/2009. Must apply for WCHD's certificate by 12/8/2009
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12/1/2009 | Routine Inspection 1st | 99 |
- General Comments that relate to this Inspection
Ok to issue permit to operateClean/sanitize all food contact surfaces of equipment and utensils. Caulking of two sinks with tables to adjoining walls and acquisition of chlorine test strips to be done prior to start of snack bar service.Plans to start snack bar operation in about one month.Risk category 2 assigned. Must have one Certfied Food Protection Manager on staff full time by 3/14/2009.
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1/14/2009 | Opening Inspection | 100 |
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