- General Comments that relate to this Inspection
No violations noted. Notes:Restrooms and handsinks properly stocked.Discussed importance of handwashing;Discussed no bare handcontact with ready to eat foodsDisucussed employee health. Ensure employees ill with gastrointestinal symptoms (vomiting and/or diarrhea) or sore throat with fever are excluded for at least 48 hours after symptoms stop.All coolers at 40 f or below-sausage 39 f-cheese 40 f-quiche 36 f-eggs 36 f-ham 38 f-chicken breast 38 fDishwasher sanitizing at 100 ppmTest strips on siteObserved facility clean and well keptObserved good food storageDiscussed cooling procedures - goodGreat job!Other CFPM'sJackie Handlin - ServSafe123154454/29/20Victor Lopeza Palma - Servesafe 124507785/31/20No employees have failed the CFPM course in the past year.
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11/25/2015 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
The following items were checked during inspection:-Dry storage: Very clean and organized-Chemical storage: Clean; organized; separated from all food and food contact items-Walk in Freezer holding @ -10F. Clean and organized-Walk in Refrig. Holding @ ~37F. Clean; labeled; organized. (Temp logs maintained for all refrig. units)-Ice machine- Clean & Ice scoop properly stored.-Temps taken from makeup refrig units: -ham(sliced) 37F; turkey ~40F; chick ~40F; diced ham 37F; sausage 37F; tuna salad ~37F; quiche ~48-50F (using)-Dishwasher properly functioning- Cl2 ~50ppm-Soda machine cleaned daily-Hot hold temps good- sops~195F; whole turkey 165F (being prepped to shred)-Bathrooms- Very clean; stocked with soap and paper towels*There were no violations noted during inspection of. Facility is very clean. Great Job!!
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10/30/2014 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
Floor of common dumpster enclosure for strip mall has been cleaned and washed; lloor is very clean at this time. Ensure that enclosure is kept clean by tenants.
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8/16/2013 | Routine Reinspection 1st | 100 |
- [1] Outside storage area enclosures: properly constructed; clean; controlled incineration
Greae build-up and some trash noted on common dumnpster enclosure floor. Most tenants of strip mall use this enclosure. Have enclosure cleaned of grease and trash. Ensure that encloisure is kept clean by all tenants.
- SECTION XVI: GENERAL COMMENTS
Diced ham 45 F; pulled chicken 45 F; sliced ham 40 F in prep refrigerator; one small pan of grilled chicken cooked about half hour before at 55 F in this unit; check temperatures to ensure that foods are cooled from 140 F to 40 F within 4 hours.Walk-in cooler at 38 F. sliced ham 40 F; sliced cheese 40 F; quiche pie 44 F cooling for about 2.5 hours; ensure that foods are cooled from 140 F to 40 F within 4 hours.Noted kitchen and restrooms' hand siniks stocked and functional.DIsh washer checked at 125 F and 50 ppm chlorine concentration.Quats sanitizer checked at 200 ppm in 3-compartment sink.Reviewed employee healthvpolicy as to illness symptoms/exclusion requirements. All employees need to be informed of policy.Consumer adisory on raw/undercooked food povided. Advisory must be posted as required for customers' review.
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8/7/2013 | Routine Inspection 1st | 99 |
- General Comments that relate to this Inspection
All violations noted on the previous inspection (dated 9-27-12) have been corrected.
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10/1/2012 | Routine Reinspection 1st | 100 |
- [4] Sanitization rinse; clean; temperature concentration; exposure time; equipment; utensils sanitized
The dish machine was not sanitizing properly at the time of inspection. Ran several cycles and tested 0ppm residual chlorine. Repair to obtain a chlorine residual between 50-100ppm on the test strip. Until the unit is repaired; use the 3-compartment sink for sanitizing.
- [1] Non-food contact surfaces of equipment and utensils clean
Visible accumulation of black mold growth on the silicone of the hand sink splash guard and around the back sink overflow drain. Clean and maintain clean.
- General Comments that relate to this Inspection
OBSERVATIONS:- Install a thermometer in the glass display cooler (customer side) or remove all potentially hazardous foods (e.g. milk) from this unit.- Ensure that all foods not easily identified by sight (white powers) which are in bulk containers are clearly labeled (e.g. small bulk container of white powder on shelf above wood butcher table).- All food product and ambient refrigeration temperatures observed were at or near that required by regulation (walk-in cooler 36F; freezer 4F; sliced tomato 41F; 45F; reach in coolers 32F; 38F; pulled turkey (pulled at ~10:30) 48-52F; chicken 43F; sausage gravy 152F; creamy spinach 156F; chicken soup 150F; 168F; potato soup 175F; zucchini soup 162F).- All hand sinks were stocked and operational. Observed good employee hygiene.
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9/27/2012 | Routine Inspection 1st | 95 |
- [1] Original container; properly labeled
There were three (3) unlabeled bulk containers of white powders (flour; etc.). All food product which is not easily identified by sight and not in its original labeled container must be clearly labeled to prevent misuse.
- General Comments that relate to this Inspection
OBSERVATIONS & RECOMMENDATIONS:- All food product temperatures observed were at or near regulation temperature (veg soup = 148F; leek & potato soup 164F; zucchini bisque 168F; Tuscan turkey soup 154F; country gravy 154F; sliced tomato 43F; pre-cooked turkey 47F; Caesar dressing 44F; walk in cooler 40F; freezer 4F).- All hand washing stations were stocked and operational. Observed good employee hygiene at the time of inspection.- Dish machine tested 100ppm chlorine residual. Sink tested 150ppm quat. residual and sanitizer spray bottle tested 100ppm quat. Adjust pre-mix to output 200ppm quat or that which is required by the manufacturers label instructions.- Ensure that separate utensils are used for raw vs. cooked foods at the grill to prevent cross contamination.- Write up a procedure on how often to swap out the utensils; utensil holding container and storage water. Never exceed 4 hours. Recommend a 2-3 hour change out period in order to maintain a good margin of safety. Have an adequate supply of washed; rinsed and sanitized containers and utensils for change out during busy periods.- When cooling (turkey); cool in shallow pans (no more than 2" deep). Utilize stainless steel pans for cooling rather than plastic. Plastic is an insulator and will slow the cooling process. Also; methods such as ice water baths may be used to help aid cooling if needed. Potentially hazardous food product must be cooled down from 140F to 40F within 4 hours; or you may utilize the FDA method of cooling from 140F to 70F in 2 hours and from 70F down to 40F in an additional 4 hours for a total of 6 hours cumulative.- It is good standard practice to develop and implement receiving; temperature; cleaning and sanitation logs. Advised operator on different types of logs and how they may be useful to the operation and to help ensure food safety and employee accountability.
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5/13/2011 | Routine Inspection 1st | 99 |
- General Comments that relate to this Inspection
*NOTE: The original opening inspection was done on a hand written form (attached; in file) on February 4; 2011.The following items must be completed prior to final approval:1) Hot & cold water under adequate pressure w/ no leaks @ all fixtures.2) Soap & towels stocked at all hand sinks.3) Hood filters installed; hood operational.4) Low temp (dish machine) installed; operational w/ chemicals stocked; test strips provided.5) Cut access panel out in the cabinetry covering the floor sink. The floor sink must be accessible.6) Designate the front area sink as a handsink & stock w/ soap & towels or remove the door to the kitchen. With this barrier removed; the kitchen handsink is close enough to serve the front counter staff.Please call Mike Lupan @ 328-2425 to schedule a final opening inspection.
- General Comments that relate to this Inspection
All items noted in the previous inspection (dated 2-4-2011) have been completed.OK TO ISSUE PERMIT TO OPERATE- Ensure that the Certified Food Protection Manager Certificate (CFPM) or a copy is posted within the facility.- Repair the slow drip at the back of the dish washing machine.
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2/14/2011 | Opening Inspection | 100 |
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