Walden's Coffee House, 3940 Mayberry Dr, Reno, NV - inspection findings and violations

Business Info

Name: WALDEN'S COFFEE HOUSE
Address: 3940 Mayberry Dr, Reno, NV
Total inspections: 6
Last inspection: 10/15/2015

Score
100

Restaurant representatives - add corrected or new information about Walden's Coffee House, 3940 Mayberry Dr, Reno, NV »

Inspection findings	Inspection date	Type	Score
General Comments that relate to this Inspection NOTES:NO VIOLATIONS NOTED AT TIME OF INSPECTION.HANDSINKS AVAILABLE AND PROPERLY STOCKED.OBSERVED GOOD HANDWASHING WHILE ON SITE.LEFT HANDWASHING SIGNAGE WITH OPERATOR.GOOD HOT AND COLD HOLDING TEMPS - ALL WITHIN REGULATION.THERMOMETERS AVAILABLE IN ALL REFRIGERATION UNITS.REFRIGERATION TEMPS ARE MONITORED DAILY AND RECORDED.ALL FOOD PROPERLY STORED AND DATED.HIGH TEMP DISHWASHER GOOD AT 190F AT MANIFOLD FOR FINAL RINSE.OBSERVED EMPLOYEES WEARING GLOVES AND NOT TOUCHING READY TO EAT FOODS WITH BARE HANDS.ALL USE BY DATES CURRENT.NO PEST CONTROL ISSUES.NO EMPLOYEE HEALTH ISSUES.DISCUSSED NOT HAVING EMPLOYEES WORK IF ILL WITH VOMITING AND DIARRHEA FOR 48 HOURS AFTER SYMPTOMS HAVE STOPPED.DISCUSSED COOLING PROCEDURES - NON OBSERVED WHILE ON SITE. FACILITY UTILIZED ICE WATER BATHS FOR COOLING.DISCUSSED NEW FOOD REGULATIONS.NO BARE HAND CONTACT WITH READY TO EAT FOODS.TEMPERATURE DANGER ZONE IS 41F-135F.*STILL REQUIRED TO HAVE A CFPM BUT NO LONGER NEED WASHOE COUNTY HEALTH DISTRICT ID CARD AND CERTIFICATE.ADDITIONAL CFPM:MANUEL GONZALEZ ANSI #20959314 EXP. 3/18/19FACILITY HAS NOT HAD ANYONE FAIL CFPM TEST IN THE LAST YEAR.	10/15/2015	Routine Inspection 1st	100
[1] Non-food contact surfaces: designed; constructed; maintained; installed; located REPLACE TORN DOOR GASKETS ON BOTH DOORS OR PREP REACH-IN UNIT BY PANINI PRESS. THIS WILL ALLOW PROPER SEAL TO REACH-IN UNIT. General Comments that relate to this Inspection NOTES:HANDSINKS AVAILABLE AND PROPERLY STOCKED.OBSERVED GOOD EMPLOYEE HANDWASHING WHILE ON SITE.GOOD HOT AND COLD HOLDING TEMPS - TOMATOES 39F; HAM 40F; SOUP 153F.ALL FOOD PROPERLY STORED.REFRIGERATION TEMPS TAKEN 2 TIMES A DAY.HIGH TEMP DISHWASHER GOOD AT 170F AT PLATE LEVEL.ICE MACHINE CLEAN.USE BY DATES CURRENT.REMIND STAFF THAT THAWING OF POTENTIALLY HAZARDOUS FOODS MUST BE DONE UNDER REFRIGERATION; UNDER COLD RUNNING WATER OR AS PART OF THE COOKING PROCESS.DISCUSSED COOLING PROCEDURES - FACILITY UTILIZES ICE WATER BATHS WITH SHALLOW CONTAINERS AND/OR ICE WANDS. NO PROBLEMS NOTED WITH PROCESS.NO PEST CONTROL ISSUESNO EMPLOYEE HEALTH ISSUES.	8/25/2014	Routine Inspection 1st	99
General Comments that relate to this Inspection NOTES:NO VIOLATIONS NOTED AT TIME OF INSPECTION.HANDSINK AVAILABLE AND PROPERLY STOCKED.OBSERVED GOOD HANDWASHING WHILE ON SITE.GOOD COLD HOLDING TEMPS - 40F-43F ALL WITHIN REGULATION.PROPER FOOD STORAGE.HIGH TEMP DISHWASHER GOOD AT 190F.DISCUSSED PROPER COOLING METHODS - DO NOT PLACE WARM FOOD IN STAND-UP REACH-IN REFRIGERATOR - NOT DESIGNED TO COOL WARM/HOT FOODS DOWN. UTILIZE ICE/WATER BATHS TO FACILITATE COOLING PROCESS.DISCUSSED DE-CLUTTERING KITCHEN AND STORAGE SPACE; THIS WILL MAKE CLEANING AND PEST MONITORING EASIER.	8/30/2013	Routine Inspection 1st	100
General Comments that relate to this Inspection Item noted from 10/22 inspection corrected. Product holding between 41 - 44 f after lunch rush. Continue to monitor; especially after busy times to ensure unit recovers quickly.	11/8/2012	Routine Reinspection 1st	100
[4] Facilities to maintain product temperature Stand up reach in ambient air temperature at 47 f. Product temped at 45 f -49 f. Ensure cooler is capable of maintaining product at 40 f or below. Place a thermometer inside cooler as built in thermometer was reading at 35 f. Unit adjusted down at time of inspection. General Comments that relate to this Inspection Notes:Restrooms and handsinks properly stocked. Discussed importance of handwashing. Observed employee handwashing - good.Discussed employee health. Ensure employees ill with gastrointestinal symptoms (vomiting and/or diarrhea) are excluded for at least 48 hours after symptoms stop. (Operator knowledgeable of symptoms to be aware of and 48 hours exclusion after last bout of symptom.)Reach in make-up cooler at 37 f-turkey 41 f-tuna 41 fProduce cooler at 33 fHot holding temps good-soup 151 f-marinara sauce 160 fDiscussed cooling procedures - good. Reminder; food must cool from 140 f to 70 f within 2 hours and 70 f to 40 f within an additional 4 hours. Discussed taking/logging cooling temperatures to verify procedures are working.Facility logging cooler temps 2 X daily - good. Also recommend taking and logging product temps as well.(Inspector will -email hot holding; cooling and dishmachine logs)Sanitizer buckets at 50 ppm chlorine. Other sanitizer bucket at 400 + ppm quat. Reduce to 200 -400 ppm quat. Test strips on site.High temp dishwasher sanitzing at 195 f.Facility overall clean and well kept.	10/22/2012	Routine Inspection 1st	96
General Comments that relate to this Inspection * Ok to issue permit to operateDiscussed the following:-Ensure all chemical bottles are labeled w/ proper product content-Ensure lights in dishwashing area are shielded-Ensure 12 " separation around handsink-Monitor all refer units to ensure they hold at 40 f or below (Inspector will e-mail logs)-Ensure facility has both types of test strips for quat and chlorine sanitizerAlso - Enusre employees are washing hands in between changes in activity* Ensure employees ill with w/ gastrointestinal symptoms are excluded for at least 48 hours after symptoms stop.	3/7/2012	Opening Inspection	100

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Walden's Coffee House, 3940 Mayberry Dr, Reno, NV - inspection findings and violations

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