- [2] Food protected during storage; preparation; display; service; transportation
-Initial observation of large pans of macaroni and cheese and goulash in walk in at 156F. Per operator; items had just been placed in walk in. Cooling process is not monitored consistently. Macaroni was covered. Items shall remain uncovered during the cooling process to facilitate heat exchange. Items placed on ice; temped approximately 30 min later at 120F; at end of inspection at 80F. Monitor cooling items to ensure they are cooled from 135F to 70F within 2 hours; and from 70F to 40F within another 4 hours. Discussed ways to facilitate cooling process. Cooling logs provided to operator.Corrected on site.
- [5] Hands washed and cleaned; good hygienic practices
Observed employee come into kitchen tying apron and started to handle cooking utensils. Inspector stopped employee and instructed them to wash their hands before beginning their shift. Hand shall be washed before beginning a shift in the kitchen hand sinks and at all appropriate times during a shift. Reviewed proper handwashing with manager.Corrected on site.
- [2] Food (ice) contact surfaces: designed; constructed; maintained; installed; located
Observed inside of cocoa dispenser with encrusted buildup. Clean inside of dispenser and maintain on regular cleaning schedule.Provide sanitizer bucket for cleaning and test strips to monitor sanitizer concentration. Sanitizer shall be maintained between 50-100ppm chlorine or 200-400ppm quat. Observed tongs used to serve hamburgers with visible residue on surfaces. In use tongs are stored at room temperature and shall be changed out at least every 4 hours to prevent bacterial growth.
- [1] Wiping clothes: clean; use restricted
Observed damp wiping cloths stored on counter. Moist wiping cloths must be kept in sanitizing solution between uses to prevent bacteria growth.Corrected on site
- General Comments that relate to this Inspection
No violations noted at time of inspection.-restrooms clean and stocked-dates current; discussed first in; first out procedures with no issues noted-thermometers provided-facility is clean and organized-soda machine nozzles are cleaned nightly-food properly stored-chemicals properly stored-regualer pest control by Ecolab - no pest issues noted at time of inspection-dumpster area checked ok-discussed employee health - ensure anyone with gastrointestinal symptoms (vomiting / diarrhea) is excluded for 48 hours after symptoms stop.
- General Comments that relate to this Inspection
Notes:-hand sinks stocked-discussed future regualtions of no bare hand contact with ready to eat food. Per operator; tongs are used to place hot dogs on rollers.-facility does not cool product or handle raw product-walk ins and freezers are shared with restaurant; cold holding temps checked ok-2 door reach in - hot dgs at 35F; taquitos at 38F-hot holding burgers at 135F; hot dogs at 125F; time is used as a public health control and appropriately documented-dishwasher and ice machine are shared with main restaurant-sandwich display at 41F and below-dates checked ok; discussed first in; first out procedures with no issues noted-food stored properly-chemicals labeled and properly stored-restrooms clean and stocked-regular pest control by Ecolab; no pest issues noted at time of inspection-dumpster area checked ok-discussed employee health - ensure anyone with gastrointestinal symptoms (vomiting / diarrhea) is excluded for 48 hours after symptoms stop.
- General Comments that relate to this Inspection
Notes:-hand sinks stocked-discussed future regulations of no bare hand contact with ready to eat food and proper glove use.-walk in ambient at 38-41F; cooled potato at 46F; sliced tomatoes(just prepped) at 49F; liquid egg 47F; unit was turned down during inspection. Do continue to monitor to ensure food is kept at 41F or below.-freezer at -2F; all food frozen-2 door reach in - lasagna at 37F; fish at 36F; potato at 45F; sliced lunch meat at 40F; raw chicken at 39F-make up unit at 39-43F-salad bar at 40F and below-hot holding on the cook line 146-160F-final cook temps: chicken at 175F; sausage at 163F; steaks are cooked to order and health advisory posted on menu-observed thawing meat in the walk in; properly stored-food is properly stored-date marking system in place; discussed first in; first out with no issues noted; discussed recall procedures with no issues noted-dishwasher checked at 100ppm chlorine; test strips available-sanitizer buckets checked at 200ppm quat-ice machines are clean; scoops properly stored-employee restrooms clean and stocked-chemicals labeled and properly stored-regular pest control by Ecolab; no pest issues noted at time of inspection-dumpster area checked ok-discussed employee health - health policy in place; ensure anyone with gastrointestinal symptoms (vomiting / diarrhea) is excluded for 48 hours after symptoms stop.
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4/13/2015 | Routine Inspection 1st | 90 |
- [2] Accurate thermometers; chemical test kits provided; gauge cock (1/4" IPS Valve)
Walk-in thermometer found reading at 30F. Product temperatures taken at 40F to 45F. Provide additional thermometer to verify unit temperature - observed equipment temperature logs - ensure a combination of product temperatures as well unit thermometer gauges are used to monitor equipment function.
- [1] Non-food contact surfaces of equipment and utensils clean
Observed grease build-up between; and behind equipment and hard to reach areas. Facility has developed cleaning schedule since previous inspection *ensure above areas are added to cleaning schedule.
- [2] Toilet rooms: self closing doors; fixtures maintained; clean; hand soap/drying devices provided; proper waste receptacle
Observed men's employee restroom dirty - Clean men's employee restroom and ensure restrooms is maintained on the cleaning schedule.Observed toilet not flushing completely in women's employee restroom - repair toilet to ensure toilet is functioning properlyNo paper towels observed at front server station hand sink. Ensure all hand sinks are stocked with soap and paper towels for proper employee hand washing.
- General Comments that relate to this Inspection
No violations noted at time of inspection General Notes:-reach-ins less than 40F-freezer at 0F-product dates current; discussed FIFO policies-food and single service items stored 6" above ground-chemicals labeled and stored properly-restrooms stocked and clean
- General Comments that relate to this Inspection
No violations noted at time of inspectionGeneral Notes:-hand sink stocked-hot holding: -hot dogs; precooked sandwiches/hamburgers at 160F -time used as a control for corn dogs - held for no more than 4 hrs - sticker labeling system in place-reach-in at 35F -hot dogs; corn dogs all 34F to 38F-product dates current-walk-in at 34F - all creamers and dairy less than 40F-walk-in freezer less than 0F-food and single service items stored 6" above ground-facility has access to kitchen dish washer for all washing/sanitizing-discussed employee health policies. Ensure employees ill with vomiting and/or diarrhea are excluded for 48 hours after symptoms stop.
- General Comments that relate to this Inspection
General Notes:-kitchen hand sinks stocked-observed employee hand washing-discussed future WCHD requirement of no bare hand contact with ready-to-eat foods including servers who prepare bread; etc. *facility has already started implementing no bare hand contact policy-hot holding: -soups and gravy 170F to 178F-checked final cook temp. of egg omelet at 158F-observed operator check final cook temp. of re-heated chicken soup at 150F - soup was put back on steamer to reach 165F-walk-in equipped with inaccurate thermometer (see violation above). Product temperatures taken: -baked potato 42F -potato salad 41F -cooked and cooled soup 43F to 45F -potatoes in the cooling process at 128F-discussed cooling procedures with operator. Ensure potentially hazardous foods are cooled in shallow uncovered containers from 140F to 70F within 2 hours and from 70F to 40F in an additional 4 hours.-raw product stored properly - no cross-contamination issues noted-discussed date marking process with no problems noted-salad bar product all holding less than 40F-ice machine clean; scoops stored properly-discussed cleaning/sanitizing process for slicer with no problems noted-wiping cloth sanitizer buckets checked at 200 ppm quat-dishwasher checked at 50 ppm chlorine-chemical test kits available-chemicals labeled and stored properly-customer 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 after symptoms stop.
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4/15/2014 | Routine Inspection 1st | 95 |
- [1] Non-food contact surfaces of equipment and utensils clean
220) Observed equipment and walls/floors dirty with grease build-up. Observed cleaning schedule for daily cleaning - Ensure deep cleaning of equipment include behind; under equipment and hard to reach areas are also maintained on a regular cleaning schedule.
- [1] Wiping clothes: clean; use restricted
250) Moist wiping cloths must be kept in sanitizing solution between uses to prevent bacteria growth. Corrected on-site.
- General Comments that relate to this Inspection
General Notes:-hand sinks stocked-discussed future WCHD requirement of no bare hand contact with ready-to-eat foods-cook line make-up unit at 38F -cheese; deli meats; cooked potatoes and raw beef 37F to 40F-cook-line reach-in at 36F -raw beef and raw chicken at 37F to 39F-discussed final cooking temperatures of potentially hazardous foods with no problems noted-walk-in at 38F -cooked chicken 40F -cooked beef 39F -chili and rice in the cooling process at 70F to 101F-discussed cooling procedures - ensure potentially hazardous foods are cooled in shallow pans from 140F to 70F within 2 hours and from 70F to 40F within an additional 4 hours. If foods are not cooled from 140F to 70F within the first 2 hours; only 4 hours total allowed to cool to 40F. Ensure cooling processes is verified to ensure proper cooling.-observed equipment/temperature logs in use-foods labeled and dated-raw products stored properly - no cross-contamination issues noted-hot holding: -sauce; gravy and soups 148F to 170F-ice machine clean; scoop stored properly-dishwasher checked at 100 ppm chlorine-chemical test kits available-food and single service items stored 6" above ground-front ice bin scoops stored properly-front dairy/dessert reach-in less than 40F-chemicals labeled and stored properly-employee 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.Facility in the process of obtaining 2nd CFPM; Tim Chandler. Ensure once test score is received; CFPM obtains the WCHD CFPM certificate by 1/6/13.
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11/6/2013 | Routine Inspection 1st | 98 |
- [1] Wiping clothes: clean; use restricted
250) Moist wiping cloths must be kept in sanitizing solution between uses to prevent bacteria growth. Maintain sanitizer level at 200ppm to 400ppm quat. or 50ppm to 100ppm chlorine. Ensure appropriate test strips are on-site to verify sanitizer concentration. Ensure counters are sanitized prior to any food preparation; i.e. assembling and wrapping hot dog buns; etc.
- General Comments that relate to this Inspection
No violations noted at time of inspection.General Notes:-reach-ins and walk-in all less than 40F-product dates current; FIFO policies in place-food and single service items stored 6" above ground-chemicals labeled and stored properly-restrooms stocked and clean
- General Comments that relate to this Inspection
General Notes:-hand sink stocked-gloves in use for all ready-to-eat food preparation-hot holding: -hot dogs and taquitos 144F-150F-time also used as control for potentially hazardous foods - timer set and foods held for 4 hours and discarded-reach-in 38F -hot dogs 40F-display reach-in and walk-ins less than 40F-walk-in freezer at -10F-dishwasher in restaurant used for wash/sanitize - dishwasher checked at 100 ppm chlorine. -chemical test kits available-food and single service items stored 6" above ground-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.*Operator; Amber Ramociotti has ServSafe certificate; but must obtain WCHD CFPM certificate by 2/6/13.
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1/30/2013 | Routine Inspection 1st | 99 |
- [3] CFPM or person in charge present; certificates posted as required
This facility will need a Certified Food Protection Manager w/in 60 days of today's date. A manager or employee must complete a 16 hours Serve Safe Course and apply and receive a Washoe County Certified Food Protection Manager certificate by 2/19/13 to be in compliance with Washoe County Food Establishement regulations. The certificate posted was from tap series and the person is no longer employed at this facility.
- [2] Food contact surfaces of equipment and utensils clean; free of abrasives; detergents
170) Food contact surfaces dirty. All food contact surfaces must be clean and free of debris.Observed cutting boards on cook line with deep groove marks and food stains. Replace all cutting boards to prevent cross contamination. Correct by 12/28/12.
- [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 food debris on floors of cook line area and back dry storage area. Clean all floors on regular basis to maintain sanitary conditions. Correct by the end of 12/19/12.
- [1] Walls; ceilings: attached equipment constructed; good repair; clean surfaces; dustless cleaning methods
Observed in hood area - screen have grease build up. Clean by 12/27/12 to maintain sanitary conditons.
- General Comments that relate to this Inspection
Notes: Walk in cooler @ 40 f. All food products stored properly. Deli meat @ 38 f; Veggies 38 f; Steak 38 f; Cheese 38 f; pasta 38 f. All food products labeled and dated properly. Walk in freezer 0 f. All food products frozen.Reach in cooler @ 40 f. Tomatoes 38 f; Cheese 38 f; Deli meat 38 f.All serving utensils stored properly and clean.Large refrigerator (Cook line) - Chicken 38 f; Prime rib 38 f; Burgers 38 f. Hot holding: Gravy 158 f; Corn 160 f; Soups 170 f. Salad area all product on ice and utensils stored properly. Ice machine and bins - clean and scoops stored properly.Handsinks stocked properly and accessbile. Dry storage clean and all food products have current dates and stored properly. Cookware; utensils clean and stored properly. Customer area clean and well maintained.Employee area clean.
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12/19/2012 | Routine Inspection 1st | 93 |
- General Comments that relate to this Inspection
Notes:Walk in cooler @ 40 f. All drink products have current dates.Sandwich Coolers @ 40 f. All dates current on sandwich products.Freezer 0 f. All prodcuts frozen. Ice freezer 0 f. All bags of ice labeled properly. Soda area clean. All dry food and can food have current dates and stored properly. Floors and counters clean.
- General Comments that relate to this Inspection
Notes:Hot holding: Hot dogs 146 f; Taquitoes 150 f. Refrigerator @ 40 f. Sani bucket 200ppm.Counters and floors clean.Handsink stocked properly and accessible.
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3/5/2012 | Routine Inspection 1st | 100 |
- [1] In-use food; ice dispensing utensils properly stored
090) Store ice/food scoops within separate clean container or in product with handle up to minimize hand contact with product.Scoop improperly stored in sugar food bin. Corrected onsite.
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
210) Non food contaact surface not maintained properly. All non food contact surfaces must be maintained properly.Observed missing thermometer missing on walk in cooler wall. Thermometer must be replace or this hole must be covered to make surface smooth; sealed; easily cleanable. Correct by 12/29/11. Bon Marie leaking. As of right now this piece of equipment is not working. Bottom of unit must be sealed. Bon Marie must be repaired or replaced to ensure proper use of equipment. Correct by 1/13/11. **All equipment behind and underneath must be able to be pulled out to clean properly** .
- [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.Observed bread mixer dirty with food stains. Clean on regular basis. Observed Scale dirty with food debris clean on regular basis to prevent cross contamination issues. Correct by 12/23/11
- [2] Toilet rooms: self closing doors; fixtures maintained; clean; hand soap/drying devices provided; proper waste receptacle
Observed back handsink dirty. Clean handsink on regular basis to ensure proper cleaning of hands and cross contamination issues. Correct by the end of 12/22/11.
- [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.Floors dirty in prep areas; cook area and under equipment all floors must be cleaned on regular basis to maintain sanitary conditions. Correct 12/29/11. Observed floors sink and floor in prep room dirty with grease build up. Clean and correct by 12/29/11.
- [1] Walls; ceilings: attached equipment constructed; good repair; clean surfaces; dustless cleaning methods
Wall in back prep area by oven dirty with food stains. Clean on regular basis to maintain sanitary conditions. Correct by 12/29/11.Observed dust build up on suppression system pipes above cooking area. Clean on regular basis to prevent cross contamination. Correct by the 12/23/11.Observed ceiling damaged - paint peeling celing cracked. Ceiling must be repaired and surface must be smooth; sealed; easily cleanable; durable. Correct by 1/13/11.
- General Comments that relate to this Inspection
Notes: Walk in cooler @ 40 f. All food products stored properly. Deli meat @ 38 f; Veggies 38 f; Steak 38 f; Cheese 38 f; pasta 38 f. All food products labeled and dated properly. Walk in freezer 0 f. All food products frozen.Reach in cooler @ 40 f. Tomatoes 38 f; Cheese 38 f; Deli meat 38 f.All serving utensils stored properly and clean.Large refrigerator (Cook line) - Chicken 38 f; Prime rib 38 f; Burgers 38 f. Hot holding: Gravy 158 f; Corn 160 f; Soups 170 f. Salad area all product on ice and utensils stored properly. Ice machine and bins - clean and scoops stored properly.Handsinks stocked properly and accessbile. Dry storage clean and all food products have current dates and stored properly. Cookware; utensils clean and stored properly. Customer area clean and well maintained.Employee area clean.
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12/22/2011 | Routine Inspection 1st | 93 |
- General Comments that relate to this Inspection
The following was observed during the inspection:Walk in cooler @ 40 f. All drink products stored properly. Condensation units in good condition.All food product stored properly on shelves. All labeled and dated. Ice cooler 0 f. All ice from glacier ice. Can goods in good condition and stored properly.Floors and counters clean.
- General Comments that relate to this Inspection
The following was observed during the inspection:Snackbar area: Hot dogs @ 142 f. Tongs stored properly. Display cooler @ 38 f. Sandwiches 40 f. All dates current on food products. All labeled and dated. Handsink stocked properly w/ soap and p-towels.Aisles clean. All food products labeled and dated. All food products stored properly. All dry food products stored properly.Floors and counters clean.
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10/11/2011 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
Site visit to restaurant for routine re-inspection to verify compliance of repeat violations. No violations observed at time of inspection.All cold holding recorded < 40 F.Hot holding checked OK.Facility is doing a great job maintaining cleanliness and organization of restaurant. Do keep up the good work.This restaurant falls under Truck stops category and a 2nd CFPM will be certified by end of June. Operator to call health inspector when Edgar Elizalde completes and acquires his CFPM certificate. Please call Kim @ 328-2682 when course has been passed and card issued.Do repair leak at rethermalizer by 07/01/10. Do call when leak has been repaired. This is a repeat request from 05/14/10
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6/17/2010 | Routine Reinspection 3rd | 100 |
- General Comments that relate to this Inspection
Cold holding units observed taken out of service. All other cold holding units checked OK. Thermometers present. A reinspection for all other violations observed on 05/10/10 will be conducted 06/10/10.
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5/14/2010 | Routine Reinspection 2nd | 100 |
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24/7
- General Comments that relate to this Inspection
No violations observed at time of inspection.Notes:All food properly stored 6 inches off ground.Use by dates current.No chemicals stored next to food.Handsinks properly stocked.Walk in reefer recorded below < 40 F.
- [5] Potentially hazardous food meets temperature requirements during storage; preparation; display; service; transportation
030) Potentially hazardous food found out of temperature. Ensure all cold foods maintain 40 degrees F or less and hot foods maintain 140 degrees F or more to prevent bacteria growth.Observed foods in both desert cases with thermometer reading of 52 F; foods temped inside case recorded between 45-48 F. Observed reach in reefer under both desert cases with food temps between 45-48 F. No thermometer inside unit. * All potentially hazardous food voluntarily discarded.* All potentially hazardous foods voluntarily discarded. DO NOT use units until health inspector has verified that cold holding units are cold holding at 40 F or lower.THIS IS A REPEAT VIOLATION FROM 05/10/10.
- [4] Facilities to maintain product temperature
040) Cold holding unit not maintaining proper temperature. Repair unit to maintain 40 degrees F or below to prevent bacteria growth.Observed cold holding reach in reefer with no thermometer and food temps. between 45-49 F.* All food voluntarily discarded. DO not use cases until health inspector conducts reinspection.
- [3] CFPM or person in charge present; certificates posted as required
Miles Alton will be taking SafeServ class scheduled with Tony Pastini.
- General Comments that relate to this Inspection
All violations corrected except CFPM.Reviewed with operator to cook all food including hot dogs to a 165 F final cook temp. and than hot hold at 140 F or higher. Foods will be temped with a stem thermometer or acquire a digital thermometer for verification of final cook temp. Facility will create a time/temp log. for all staff to utilize to verifty process is in place for proper cooking temps. and holding temps.Notes:Cold holding case @ 30 F; hot holding thermometers present.Reviewed with operators heating and hot holding procedures.
- General Comments that relate to this Inspection
Notes:CFPM Certified Food Protection Manager not on site; no certificate posted. Facility lacking active managerial control. A reinspection will be conducted and reinspection fees will apply. Failure to comply in correcting violations will result in immediate health permit suspension.Restaurant will have at least one Certified Food Protection Manager at all times during ANY food handling operations. Facility will be required to have a second CFPM certified by 06/12/10.
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5/12/2010 | Routine Inspection 1st | 88 |
- [5] Potentially hazardous food meets temperature requirements during storage; preparation; display; service; transportation
030) Potentially hazardous food found out of temperature. Ensure all cold foods maintain 40 degrees F or less and hot foods maintain 140 degrees F or more to prevent bacteria growth.
- [4] Facilities to maintain product temperature
040) Cold holding unit not maintaining proper temperature. Repair unit to maintain 40 degrees F or below to prevent bacteria growth.040) Hot holding unit not maintaining proper temperature. Repair unit to maintain 140 degreees F or higher to prevent bacteria growth.
- [4] Facilities to maintain product temperature
040) Cold holding unit not maintaining proper temperature. Repair unit to maintain 40 degrees F or below to prevent bacteria growth.Observed food stored in reach in reefer under pie case with temps. between 50 - 52 F. All potentially hazardous foods voluntarily discarded. Do not use unit until repaired and provide a thermometer to monitor for proper cold holding temperature. Observed pie reach in reefer above with food temps. between 42- 45 F. Do adjust thermostat and monitor cold holding to be below 40 F.
- [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.Do store all raw food products under ready to eat food products in meat reach in reefer.
- [1] Thermometers provided and conspicuous
080) 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.Facility shall provide thermometers in the following cold holding units:1) Pie reach in display reefer.2) Reach in reefer under pie display reefer.3) Reach in reefer at end of grill line.
- [1] In-use food; ice dispensing utensils properly stored
090) Store ice/food scoops within separate clean container or in product with handle up to minimize hand contact with product.Observed scoop to sugar bin with handle of scoop inside food product.Observed icescoop to back ice maker dirty with food debris buildup. Facility shall clean and sanitize icescoop daily.
- [3] CFPM or person in charge present; certificates posted as required
Need by 06/10/10
- [2] Food (ice) contact surfaces: designed; constructed; maintained; installed; located
Observed meat slicer dirty with food debris buildup. Clean and sanitize meat slicer after each use to prevent food debris buildup to prevent possible cross contatmination.
- [2] Food contact surfaces of equipment and utensils clean; free of abrasives; detergents
170) Food contact surfaces dirty. All food contact surfaces must be clean and free of debris.Discussed with operator routine and daily cleaning of facility.Facility observed dirty from shelving of clean equipment to stainless steel dry ingrediants storage bins. Facility shall clean and maintain a sanitary work enviornment. Repeat violations have occurred for past 3 years.
- [1] Outside storage area enclosures: properly constructed; clean; controlled incineration
Observed compacter/garbage area dirty with garbage outside of compactor. Facility shall remove all garbage from ground and properly dispose of all garbage into trash compacter. Do clean all debris from area and remove all clutter such as items not used for operation of business.
- [1] Premises free of litter; unnecessary articles; equipment/personal articles properly stored; authorized personnel
Facility shall clean and remove all clutter from back storage room where 2 compartment sink is located. Observed open paint containers; and other clutter stored haphazardly in back storage room.Discussed with operator to do a thorough deep cleaning of back kitchen to prevent possible suspension of health permit and possible health permit revocation.Facility shall clean floors; wall and ceilings of all food debris buildup including shelves where clean equipment is stored.
- General Comments that relate to this Inspection
Notes:No chemicals stored next to food.All use by dates current.A reinspection is required.
- General Comments that relate to this Inspection
Notes:Handsinks properly stocked. Hot holding temps. recorded:Baked potatoes @ 167 F; chicken noodle soup @ 142 F; country gravy 170 F.Cold holding temps. recorded:Raw steak @ 33.7 F; all other cold holding units recorded < 40 F.Bleach sanitizer recorded @ 200 ppm at dishwasher. 2nd CFPM is April Fleckenstien M060713 exp. date: 08/30/11.Edgar Elizalde assistant manager will acquire Washoe County CFPM by 06/10/10.Action items for facility:1) Clean fanguards in walk in reefer and freezer stored outside. 2) Deice iceberg on floor of walk in freezer. Clean floors of all debris.3) Repair shelving in reach in freezer so food is stored 6 inches off ground.4) Clean dust from bug guard stored above knive storage.Reviewed with operator previous years violations. Facility will correct and maintain a clean restaurant to prevent an office hearing from occurring and possible health permit suspension. Facility must take active managerial control of facility. Facility will be monitored for future compliance through repeat inspections. Repeat inspections may result in reinspection fees.
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5/10/2010 | Routine Inspection 1st | 74 |
- General Comments that relate to this Inspection
Shawn Michelsen was in the computer; alhtough he did not think he was. tm 729
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5/26/2009 | Routine Inspection 3rd | 100 |
- General Comments that relate to this Inspection
All items form previous inspections have been corrected
- General Comments that relate to this Inspection
all items from previous inspections have been corrected with the exception of a CFPM
- General Comments that relate to this Inspection
All items from previous inspection have been corrected
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4/20/2009 | Opening Reinspection 1st | 100 |
- [5] Source sound condition; no spoilage
010) All food must be kept free of spoilage and/or contamination.Observed package of bologna spoiled in reach in reefer. Do utilize First In First Out method of rotation and remove all packages of food that have been broken into or compromised. * Corrected on site; bologna voluntarily discarded.
- [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.Observed raw foods stored above RTE foods in walk-in freezer. * Corrected on site.
- [2] Food protected during storage; preparation; display; service; transportation
050) Food product stored on floor. Store all food product at least 6 inches off floor to prevent potential cross contamination.Store all condiments for snackbar off floor.
- [1] Thermometers provided and conspicuous
080) 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.Provide thermometers in the following cold holding units:1) icecream reach in.2) reach in reefers and dessert reach in at front station.
- [1] Thermometers provided and conspicuous
080) 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.Provide thermometers at walk-in reefer and in ice cream reach in.
- [1] In-use food; ice dispensing utensils properly stored
090) Store ice/food scoops within separate clean container or in product with handle up to minimize hand contact with product.Observed bowls used as scoops stored in all dry ingrediant bins. Do provide scoops for dry ingrediants.
- [3] CFPM or person in charge present; certificates posted as required
Please bring test results; a picture id and $24.00 to acquire Washoe County Certified Food Protection Manager Certificate.
- [4] Sanitization rinse; clean; temperature concentration; exposure time; equipment; utensils sanitized
140) Sanitizer level in 3 compartment sink not adequate. Maintain adequate amounts of sanitizer to ensure proper sanitization.Observed 2 compartment sink used to wash and rinse equipment. Discussed with operator to run all dishes and food service equipment through dishwasher using Quat sanitizer; all food service equipment must be WASHED; RINSED AND SANITIZED with either bleach or Quaternary Ammonia. Recommend that the two compartment sink be replaced with a three compartment sink for warewashing of large food service equipment. A second two compartment sink is being utilized as a prep sink in dry storage room.
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
Replace torn gasket at ice reach in . Clean gaskets and sliders at reach in reefers holding hotdogs and burgers.
- [1] Storage; handling of clean equipment / utensils
230) Improper storage of utensils. Store all utensils with handles facing the same direction to avoid cross contamination.Observed spoons and knives stored incorrectly.
- [1] Installed; maintained
The following leaks must be repaired:1) Fix leak at hot sink that hot holds soup. 2) Fix condensate leak in reach in freezer and remove built up condensate from reach in freezer. Replace gaskets at reach in freezer.3) Investigate condensate leak in walk-in freezer; remove all ice buildup from floor of walk-in freezer.
- [1] Installed; maintained
Provide a vacuum breaker at mop sink.
- [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.Observed no soap at handsink in front station and in female restroom. Observed non working soap dispenser in back kitchen. Discussed with operator to keep handsinks properly stocked at all times.
- [1] Lighting provided as required; fixtures shielded
370) Adequate lighting not provided. Provide sufficient lighting to ensure food protection and proper cleaning.Replace all non working bulbs in reach in reefer.
- [1] Premises free of litter; unnecessary articles; equipment/personal articles properly stored; authorized personnel
Facility shall remove all nonworking and unused equipment and any articles/equipment not used in the function of the business i.e prep/storage room.Clean all garbage and other debris from compacter/dumpster area to prevent vermin attraction and vermin harborage.
- General Comments that relate to this Inspection
Notes:Cold holding temps. recorded: Walk in freezer @ 0 F; walk-in reefer @ 38 F. Reach in freezer @ 5 F; all reach in reefers between 32-43 F.Hot holding temps. recorded:final cook temp. of beef tips @ 176 F; mashed potatoes @ 153 F; country gravy @ 157 F; chili @ 156-185 F; vegetable soup @ 145 F; broccoli soup @ 143 F; chicken gumbo @ 146 F. Observed good handwashing by cook at cook line. Dishwasher @ 200 ppm at dishwasher.Reviewed cooling process of soups and chili with operator. Process checked OK; observed ice wands in walk-in freezer. Do correct the following items:1) Clean dust from overhead lights under hood.2) Provide a covered trash receptacle in female restroom.3) Clean stainless steel shelves that store clean equipment.4) Replace missing floor tiles @ dry storage exit.5) Clean floors around perimeter in dry storage area of all food debris buildup. 6) Adhere stainless steel siding back to wall at cook station.7) Store all single service articles (paper plates) off floor in back office.8) Shall use dipper well to store icescream scoop. Discussed with operator to remove nonworking reach in icecream freezer and move working icecream freezer next to dipper well.9) This is a 24/7 operating facility. Please have new assistant manager acquire his WC CFPM: Dennis Clark.10) Replace or plane plastic cutting board that is in poor repair. Suggest turning cutting board over.
- General Comments that relate to this Inspection
Notes:Walk-in reefer @ 40 F; cold holding reach ins between 30-35 F. No chemicals stored next to food. All use by dates current. Do clean floors in walk in reefer.Keep compacter dumpster area free of garbage debris on ground to prevent vermin attraction and harborage. Paint all porous shelves in grocery to provide a smooth; durable and easily cleanable surface.
- General Comments that relate to this Inspection
Notes:Hotdogs temped between 125-157 F hot holding. Facility uses time as an control. Discussed with operator to monitor hot holding for at least 140 F for all hotdogs and precooked burgers. All hot holding food products are held for 4 hours only and than discarded. Handsinks properly stocked.Do replace missing floor tiles and coving in men's restroom to provide a durable; smooth and easily cleanable surface. Keep compacter/dumpster area free of garbage on floor to prevent vermin harborage and attraction.Reviewed handwashing procedures with operator.
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3/4/2009 | Routine Inspection 1st | 73 |
- General Comments that relate to this Inspection
Notes:The following violations have been corrected:**Ceiling has been patched in areas where instructed.**2 comp sink has been repaired there is no more leaking.**Kitchen area and dry storage area has been swept and cleaned.**Hoods have been cleaned and the back hood filters are soaking and will be cleaned at the end of the day. **Replace gaskets in reach in coolers as needed**Facility is clean!
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2/21/2008 | Routine Reinspection 1st | 100 |
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
Replace damaged gaskets on reach in coolers as needed.
- [1] Non-food contact surfaces of equipment and utensils clean
Observed tongs in salad bin and ice scoop not in sanitary bucket store properly to prevent cross contamination.
- [1] Installed; maintained
Underneath 2 comp sink pipe is wrapped with packaging taped must fix leak in pipe.
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
Large walk in cooler floor was observed with food debris clean to prevent cross contamination and attraction of vermins.Kitchen area and front waitress stations underneath counters observed food debris clean to prevent cross contamination and attraction of vermins.Make sure to clean hood vents to prevent grease build up and dust build up.
- [1] Walls; ceilings: attached equipment constructed; good repair; clean surfaces; dustless cleaning methods
Ceiling is peeling above dishwasher area and 2 comp sink area. Patch these areas so it will be clean and smooth.
- General Comments that relate to this Inspection
Notes: All ice machines cleanDishwasher sanitizer @ 100ppm chlorineIn walk inRice 40fchili 39 fturkey 37 fmeatloaf 38 fbeef roast 38 fHot holding:Gravy 160 frice 140 fcorn 150 fMake up units 35 fSanitizer buckets 400ppm****Wood Shelf must be replaced with a plastic NSF cutting board in front of oven will replace by 2/21/2008***All employees certified thru serv safe for cfpm must come down to the Health Department to register for Washoe County CFPM will be down to registered at the Health department 2/8/08.
- General Comments that relate to this Inspection
Notes:Walk in 36fAll current dates on food productsFloors and counters cleanFood products all properly stored off the ground
- General Comments that relate to this Inspection
Handsink properly stocked and accessible.All product have current dates.Counters and floors cleanFood equipment cleanHot dogs just placed on grill temp at 104-112 range were just on for 15 minutes. Turned up grill so hot dogs will reach temp (240f)
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2/7/2008 | Routine Inspection 1st | 95 |
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