Tunnel Creek Cafe/Flume Trail Bikes, 1115 Tunnel Creek Rd, Incline Village, NV - inspection findings and violations
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Inspection findings | Inspection date | Type | Score |
|---|
- [1] Wiping clothes: clean; use restricted
250) Moist wiping cloths must be kept in sanitizing solution between uses to prevent bacteria growth.Facility shall maintain a sanitizer bucket in kitchen and maintain rags in sanitizer solution. (this will help prevent cross-contamination)
- General Comments that relate to this Inspection
The following was observed at the time of inspection:Cold-holding checked good; cheese at 37F; tomatoes at 36F; ham at 38F; chicken also 38F.Reviewed new regulations concerning bare hand contact; facility must use utensils; gloves; or another barrier to prevent bare hands with any ready-to-eat foods.Handsink stocked and functional; food products properly labeled and in compliance with new regulations.All refrigeration and freezer temperatures checked within regulation; main two door refrigeration at 35F.Ice machine clean***Observed proper three-compartment sanitization procedures****
|
8/25/2015 | Routine Inspection 1st | 99 |
- [1] Wiping clothes: clean; use restricted
250) Moist wiping cloths must be kept in sanitizing solution between uses to prevent bacteria growth.
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
Facility shall clean floors under equipment (especially front counter area); observed build-up.
- General Comments that relate to this Inspection
The following was observed at the time of inspection:Cold-holding checked good; ham at 37F; turkey at 38F; pastrami at 41F; cheese at 36F.Handsink stocked and functional; observed glove use and handwashing.All refrigeration and freezer temperatures checked within regulation.NOTE: please develop a system to reduce flies. Recommend screen doors or keeping doors closed; in addition; fans can be used in the food preparation area to help keep flies away from food products.
|
8/7/2014 | Routine Inspection 1st | 98 |
- [1] Wiping clothes: clean; use restricted
Observed quatinary ammonia sanitizer bucket at <200ppm; please ensure a new sanitizer solution is made every 2-3 hours or when organic load is high.(correction on-site)
- [1] Installed; maintained
Facility shall repair leak under three-compartment sink; observed pan collecting water.
- General Comments that relate to this Inspection
The following was observed at the time of inspection:Cold-holding checked good; turkey at 38F; ham at 42F; roast beef at 38F; cheese at 43F.(no cooking or hot-holding observed; mostly sandwich preparation)Handsink checked stocked and functional; observed glove use during sandwich preparation.Two door refrigeration checked at 33F; food products properly stored and labeled. All other reach-in refrigeration checked within regulation.Ice properly dispensed.
|
10/18/2013 | Routine Inspection 1st | 98 |
- General Comments that relate to this Inspection
**No violations observed during the inspectionHand sink stockedMake up units @ 40F-ham @ 40F-peppers @ 39FUpright @ 41F-quiche @ 41FNo raw product*If operation expands and uses raw shell eggs; explained to operator that they must be stored on bottom shelfThermometer availableSoups are thawed under refrigeration-no soup prepared for dayThree compartment sink @ 200ppm quatSanitizer buckets filled from sink *Reviewed sanitizer bucket use and storage of wet cloths with operatorIce machine cleanSlice clean*Reviewed importance and procedures for cleaning slicer*Operators are interested in expanding into breakfast burritos and perhaps a few other items. Reviewed the needs and issues that might arise. Permitting is sufficient for these activities.**Patricia must register her ServSave with Washoe County within 30 days. Reviewed requirement.
|
11/19/2012 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
Hand sink okThree compartment sink and ice machine indirectly drainedRefrigeration ok-40F or below and equipped with thermometersRestrooms okSurfaces are smooth and cleanable*Facility will be serving sandwiches and smoothies. No raw product or cooling at this time.*Facility will be a risk category 2. A minimum of one full time Washoe County Certified Food Manager must be on staff at all time. Patty is currently enrolled in class. 60 days to obtain and post certificate.
|
8/20/2012 | Opening Inspection | 100 |
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