- [2] Accurate thermometers; chemical test kits provided; gauge cock (1/4" IPS Valve)
-Facility did not have test strips. Ensure test strips are provided by 05/20/15; to ensure proper sanitizer levels.
- [1] Wiping clothes: clean; use restricted
-Facility did not have sanitizer buckets set up. Facility was using Lysol wipes to wipe down the counters. Discussed using bleach solution in sanitizer buckets to reduce the spread of norovirus.*Facility set up sanitizer bucket with 100 ppm Chlorine bleach solution during the inspection.*Ensure facility is using a 50 ppm - 100 ppm Chlorine bleach solution to wipe down counters during operating hours to reduce the spread of bacteria and viruses and to reduce contamination.
- General Comments that relate to this Inspection
Notes:-Discussed hand washing policy and employee sick policy. Ensure employees sick with gastrointestinal symptoms ie. vomiting; diarrhea; jaundice; stay out of work at least 48 hours after symptoms have stopped.-Handsink clean and stocked.-Observed good hand washing and good glove use.-Reach in freezer at -20F. Hamburgers and hot dogs frozen.-Reach in freezer -10F. Pretzals; pizza; churros frozen.-Reach in cooler 36F. Hot dogs 38F.-Reach in cooler 40F. Only drinks.-Hot dogs cooked on the roller to a temperature of at least 165F. Thermometer on site. Once temperature reaches 165F the hot dogs are moved to hot holding. Hot dogs temped at 121F. Hot holding oven turned up. Hot dogs usually sell out quickly; within an hour. All food discarded at the end of the night.-Good food storage.-Good chemical storage.
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5/14/2015 | Routine Inspection 1st | 97 |
- General Comments that relate to this Inspection
No violations observed at the time of inspection:Handsink stocked and functional; gloves are used with all food preparation. (no bard hands used)All refrigeration and freezer systems checked within regulation.Reviewed hot-dog and hamburger cooking requirements; hamburgers grilled on Saturday only. Food storage checked good.Hot-dogs cold at <40F; no hot-dogs observed on grill.
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4/25/2014 | Routine Inspection 1st | 100 |
- [1] Thermometers provided and conspicuous
Observed one reach-in refrigeration unit without a thermometer and one with a broken thermometer; facility shall provide a working thermometer for each refrigeration unit to monitor cold-holding. (40F or below)
- [1] Non-food contact surfaces of equipment and utensils clean
Facility shall clean reach-in refrigeration unit and gaskets as needed; observed some build-up. (maintain clean)
- General Comments that relate to this Inspection
The following was observed at the time of inspection:Hot-holding checked good; hot-dogs at 147F; chili at 133F. (please keep chili at 140F and above to slow the growth of microorganisms).Handwashing stations available; however; please use designated handsink area and not the three-compartment sink.Recommend a sanitizer bucket with 50-100ppm chlorine for wiping cloths instead of sanitizer wipes.Glove use and handwashing observed; good***
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4/24/2013 | Routine Inspection 1st | 98 |
- General Comments that relate to this Inspection
The following items have been corrected from the original inspection:1) Mouse hole sealed. Closet must be cleaned regularly to prevent attraction and any signs of pest activity must be followed up with elimination of access points.2) Hand sink stocked3) Facility was cleaned4) Drip tray for soda machine repaired
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5/25/2012 | Routine Reinspection 1st | 100 |
- [1] Non-food contact surfaces of equipment and utensils clean
Handles of refrigeration equipment outside need a thorough cleaning. Volunteers often go outside to get items and gloves are not always changed. Clean and maintain clean to prevent potential glove contamination.Facility needs a general cleaning. Shelving; surfaces of equipment and floor behind equipment has a lot of build up and sometimes food debris.
- [1] Single service: articles; storage; dispensing; used
Foil wrapping for finished products and lids for cups stored next to hand sink. Store these types of items away from potential splash hazard. *Corrected on site*Single service utensils put out for customers stored in haphazard fashion. Store these utensils with handles all facing a single direction to prevent potential hand contamination by customers.
- [1] Installed; maintained
Drip tray for soda machine is not draining. Repair unit for proper drainage.
- [2] Toilet rooms: self closing doors; fixtures maintained; clean; hand soap/drying devices provided; proper waste receptacle
No paper towels at hand sink. Keep hand sink stocked with soap and paper towels at all times to facilitate proper hand washing. *Corrected on site*
- [4] Presence of vermin; outer openings protected; no prohibited animals
Mice droppings observed in dry storage closet. This is the second year for this observation. Monitoring and bait stations are in place and weather stripping has been put in place. Droppings must be cleaned up and preventative actions must be taken to prevent potential pest contmination. Cleaning of droppings should be done with masks for employees and bleach should be used to sanitize the area. *48 hours to correct*
- General Comments that relate to this Inspection
Cash handler is separate from food handlersGloves are worn by all food handlersAll refrigeration is 40F or below-dogs - 40FHot holding ok-corn dogs - 150F-hot dogs - 140FVolunteers good hot dogs to 160FThermometer on siteAll product stored off floor
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5/21/2012 | Routine Inspection 1st | 91 |
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
Floors in dry storage need to be cleaned of old mouse droppings. No current activity has been reported; and droppings appear a bit old. However; in addition to cleaning; operator must have weather stripping installed on outer door to preven access. Also recommend traps being utilized for monitoring of any future activity.
- General Comments that relate to this Inspection
Hand sink stockedSanitizer wipes usedHot dogs ok-40FFacility cleanSnacks stored in closed plastic containersThree compartment sink ok*Facility has a seasonal exemption from certified food manager requirements
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5/9/2011 | Routine Inspection 1st | 99 |
- [1] Non-food contact surfaces of equipment and utensils clean
Facility could use general cleaning. Inside refrigerators; microwaves; and counters were all observed to need cleaning. Cleaning should be on a routine schedule to maintain sanitary conditions.
- [1] Single service: articles; storage; dispensing; used
240) Improper storage of single service articles. Store all single service articles at least 6" off ground to avoid cross contamination.
- General Comments that relate to this Inspection
Hand sink stockedGloves worn by food handlersSeparate cash handlerRefrigeration 40F or belowFreezers okNo cooling of product
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5/24/2010 | Routine Inspection 1st | 98 |
- General Comments that relate to this Inspection
**No violations observed during the inspectionHand sink stockedpH strips on site for 3 compartment sinkProduct stored correctlyNo sign o f pestsAll refrigeration @ 40F or lessFrozen hamburgers only cooked on saturday and placed on grill frozen**Reviewed proper cooking temperature of hot dogs with operator
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5/12/2009 | Routine Inspection 1st | 100 |
- [1] Original container; properly labeled
Ensure all foods are in their original containers or NSF or equivalent containers.
- [3] CFPM or person in charge present; certificates posted as required
Must have a CFPM within 60 days (6-8-2008)Donna Damon (Donna is midway thru the Tap Series - expects to be completed within 2 weeks and will take test-
- [2] Containers or receptacles: covered; adequate number; insect/rodent proof; frequency; clean
Must provide a covered trash receptacle in women's restroom (Washoe County maintains the facility and Donna Damon will advise them of this requirement.)
- General Comments that relate to this Inspection
Must have a CFPM within 60 days (6-8-2008)Donna Damon (Donna is midway thru the Tap Series - expects to be completed within 2 weeks and will take test-
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4/8/2008 | Opening Inspection | 94 |
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