- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
Facility shall re-caulk at three-compartment sink; in addition; re-caulk at handsink on wood table (hard maple table).
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
Facility shall clean floors under equipment; observed build-up (especially refrigeration units in front).Facility shall repair base coving under handsink; observed detached from wall.
- [1] Walls; ceilings: attached equipment constructed; good repair; clean surfaces; dustless cleaning methods
Facility shall repair damaged wall coving around handsink (FRP wall coving) observed separated from wall.
- General Comments that relate to this Inspection
The following was observed at the time of inspection:Reviewed the importance of minimizing bare hands with ready-to-eat foods. Inspector highly recommends glove use with ready-to-eat foods. Handsink checked stocked and functional; observed handwashing.Cold-holding checked good; ham at 38F; cheese at 43F; cream cheeses at 36-42F; roast beef at 37F; tomatoes at 38F.All refrigeration checked within regulation; good job with date labels on food products.Restroom checked stocked and functional; however; PLEASE remove aprons and towels from bathroom even if in plastic. Store all food service aprons out of the restroom.Sanitizer bucket checked at 50-100ppm chlorine.
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1/23/2015 | Routine Inspection 1st | 97 |
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
Facility shall repair wood structure area around handsink; area is damaged and no longer smooth and easily cleanable. (sink is embedded in wood counter) Recommend replacing hard maple surface top with granite; tile; or stainless steel.
- [1] Walls; ceilings: attached equipment constructed; good repair; clean surfaces; dustless cleaning methods
Facility shall repair all walls; base coving; and FRP that is damaged; all food preparation areas must be smooth and easily cleanable.
- General Comments that relate to this Inspection
The following was observed at the time of inspection:Hot-holding checked good; scrambled egg muffin at 157F.Cold-holding checked good; cream cheeses (diifferent flavors) 36-42F; turkey at 38F; ham at 41F.Three-compartment sanitization procedures checked good; chlorine checked at 50-100ppm. Sanitizer bucket checked at 50-100ppm chlorine.Walk-in refrigeration checked at approximately 35F; all products properly stored and labeled.Reviewed importance of using gloves with ready-to-eat food products; observed handwashing.Restroom stocked with sanitary towels and soap.
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1/16/2014 | Routine Inspection 1st | 98 |
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
Facility shall clean floors under equipment; in addition; clean and sanitize floor drains; observed build-up/debris.
- [1] Walls; ceilings: attached equipment constructed; good repair; clean surfaces; dustless cleaning methods
Observed several wall areas and base coving in food preparation area in need of repair; base coving under handsink is detached and collecting food debris; wall next to three-compartment sink also needs repair. Repair all damaged wall areas to ensure a smooth and easily cleanable surface in food preparation areas. (repeat violation from last inspection)
- [1] Lighting provided as required; fixtures shielded
Facility shall repair burned out lights in food preparation area.
- General Comments that relate to this Inspection
The following was observed at the time of inspection:Cold-holding checked good; ham at 38F; turkey at 41F; cheese at 42F; bacon at 42F; cream cheese at 38F.Observed good handwashing with all employees; however; Inspector recommends glove use when preparing ready-to-eat foods.All refrigeration and freezer systems operating within regulation; walk-in refrigeration checked at 36F; food items properly stored.Three-compartment sanitization checked at 50-100ppm chlorine; sanitizer bucket checked at 50-100ppm chlorine.note: seal food prepartion sink to counter with caulking (wood surface cutting area)
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2/12/2013 | Routine Inspection 1st | 97 |
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
A few minor maintenance issues were observed. Several areas of base coving were peeling back and food debris was collecting behind the material. Clean out and seal to facilitate proper cleaning.Several wall penetrations were observed. Operator will seal them to allow for proper cleaning and prevent potential pest access.Ceiling tiles near air ducts above prep area need to be wiped down as a large amount of dust is accumulating there.A few areas behind the heavy equipment needs to be cleaned out to prevent potential pest attraction.
- General Comments that relate to this Inspection
Hand sink stocked-proper hand washing observed while on siteMake up units @ 40-42F-cream cheeses - 38F; 41F; 40F; 40FSanitizer bucket @ 100ppm chlorineThree compartment sink @ 100ppm chlorineWalk in @ 40FRestroom stockedOnly raw product are eggs-cracked and placed in dispensers; then cooked in microwaveNo sign of pests-Recommend doing self monitoring to ensure that if a problem were to arise it could be handled rapidly*Flooring issues from last year (pitting) have been resolved. There is still one coat of paint to be applied to seal the flooring to prevent need for repair soon.
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3/12/2012 | Routine Inspection 1st | 99 |
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
Flooring still needs repair in area outside of tile where pitting is occurring. Repair and seal to prevent standing water issues and facilitate cleaning. Issue needs to be attended to soon; but no immediate repair required - by end of year. Floors could also use a little cleaning behind prep table; under shelving and behind make up units.
- General Comments that relate to this Inspection
Hand sink stockedHand washing was observed by employees numerous times during inspections at appropriate timesRestrooms stockedMake up units @ 39F; 38F-cream cheese @ 39FOutside display case @ 40FAll product stored off floor3 compartment sink @ 100ppm chlorineSanitizer bucket @ 100ppm chlorineTrash enclosure clean-communalNo sign of pests*Discussed self monitoring as an alternative with operator - if any issues were to arise; it is a good way to catch them early.
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5/5/2011 | Routine Inspection 1st | 99 |
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
Floor has some issues that need to be resolved over the near future. Tiling is gone in front area and some areas of concrete are pitted; allowing for standing water. A few areas of coving are coming down and need repair as well. Issue is not immediate; but will need to be addressed soon.
- General Comments that relate to this Inspection
Hand sink stockedFacility cleanRefrigeration @ 40F or below-cream cheese - 39FEggs stored on bottom shelf*Reviewed egg recall with operator3 compartment sink @ 100ppm chlorine
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8/30/2010 | Routine Inspection 1st | 99 |
- General Comments that relate to this Inspection
**No violations observed during the inspectionHand sink stocked; hand washing observedFacility very cleanStaff very knowledgeableMake up unit @ 38F - cream cheese 38F - 40FNo raw product; all product stored off groundSanitizer bucket in place @ 100ppm chlorineSanitizer in 3 compartment sink @ 100ppmWalk in @ 40F
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5/12/2009 | Routine Inspection 1st | 100 |
- [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. Need to keep toilet room clean and free of clutter (not used for storage/office).
- [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. Need to clean ceiling to ensure it is dust free.
- [1] Lighting provided as required; fixtures shielded
370) Adequate lighting not provided. Provide sufficient lighting to ensure food protection and proper cleaning. Need to re-lamp ceiling fixtures as well as reach-in Frzr light.
- General Comments that relate to this Inspection
Handsinks stockedReach-in Refrig were all <40FWalk-in Refrig @33FReach-in Frzr @-3FTemps noted: Tuna salad mix @34F; Roast beef @35F; Roast Turkey @37F; smoked salmon @36F; Ham slices @35F3-comp sink used for utensils - Tested - 100 ppm ClSanitizer buckets used for counters/tables - tested - 100 ppm ClCommon dumpster area used - clean
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2/12/2008 | Routine Inspection 1st | 96 |
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