Water Springs Diner & Bar, 5015 Pyramid Way, Sparks, NV - inspection findings and violations
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Inspection findings | Inspection date | Type | Score |
|---|
- General Comments that relate to this Inspection
NOTES:RE-INSPECTION FROM ROUTINE INSPECTION ON 3/7/16ALL PREVIOUS VIOLATIONS HAVE BEEN CORRECTED.* ALL UTENSILS PROPERLY STORED.* ALL HAND SINKS ARE PROPERLY STOCKED WITH SOAP AND PAPER TOWELS* NEW TOILET SEAT HAS BEEN INSTALLED* FACILITY HAS CLEANED AND SANITIZE ICE MACHINE.
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3/24/2016 | Routine Reinspection 1st | 100 |
- [2] Toilet rooms: self closing doors; fixtures maintained; clean; hand soap/drying devices provided; proper waste receptacle
NO PAPERTOWELS AT HANDSINK. MUST HAVE PAPER TOWELS AT ALL TIME FOR PROPER HAND DRYING. - CORRECTED ON SITE.
- General Comments that relate to this Inspection
NOTES:*SPEED GUN AND HOLDER CLEAN*ICE SCOOP PROPERLY STORED.*USE BY DATES GOOD.*GLASSWASHER GOOD @ 50PPM CHLORINE.*DISCUSSED NO BARE HAND CONTACT WITH READY TO EAT FOODS SUCH AS FRUIT CONDIMENTS.
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3/16/2016 | Routine Inspection 1st | 98 |
- [1] Storage; handling of clean equipment / utensils
Observed knives being stored between cold holding prep units. Do not store knives between units so that the knives remain clean and sanitary. Corrected on site.
- [2] Toilet rooms: self closing doors; fixtures maintained; clean; hand soap/drying devices provided; proper waste receptacle
No paper towels available at handsink at prep line or near dishwash area. No paper towels available in employee restroom. Must provide paper towels at all handsinks and in bathroom to ensure proper handwashing. Corrected on site.Observed broken toilet seat in employee restroom. Replace toilet seat to provide clean and sanitary facility.
- General Comments that relate to this Inspection
Observed:Walk in cooler temps good- Beans @ 40F; Pork @41F; Rice @40F; Meat @ 40FFreezer- all foods frozen; clean and well organizedGood pracitices for cooling **Cooling logs will be provided to operator to monitor coolingDate marking on preparted food goodReach in freezer on prep line keeping foods frozenMake up unit #1: Sliced tomatoes @ 41F; Cubed tomatoes @40F; Mayo @40FBottom holding of unit #1: Coleslaw @38F; Hamburgers @38FMake up unit #2: Peppers @38F; Olives @35F; Sausage patties @35F; Ham @ 38FBottom holding of unit #2: Cooked sausage @38F; Beef @ 35F; Raw Chicken @ 33FShelled egg storage good in all locations.Final cook temp: fried fish @ 150FHot holding unit- all foods at >=140FDry storage good; all food stored off floor; containers of bulk food labeledChemical storage good; stored seperate from food; all bottles labeled.Dishwasher sanitizer @ 100ppm; sani bucket good.Ice machine scoop storage good. **Starting to see build up of pink slime. Maintain regular cleaning schedule to prevent bacterial growth.Front prep line fridge good- Custard @40F; Salsa @37FPest control operator contacted; discussed pest control with contact.Employee sickness policy discussed. Discussed 48hour exclusion of employees experiencing GI symptomsEquipment clean and in good repair.Floors and floor sinks all clean.Discussed no bare hand contact with ready to eat foods with opeator and cooks.No other employees have attempted and failed CFPM exam at this facility.**Need to post CFPM certificates in conspicuous location.
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3/7/2016 | Routine Inspection 1st | 97 |
- General Comments that relate to this Inspection
Notes: Ok to issue permit to operate. Facility will be a risk catagory 3.Discussed hand washing policy and employee sick policy. Ensure employees sick with vomiting; diarrhea; jaundice; stay out of work at least 48 hours after symptoms have stopped.Discussed no bare hand contact with ready to eat foods.-Restrooms clean; stocked; hot and cold water. Good.-Handsinks clean and stocked; hot and cold water; appropriate number. Good.-Make up units clean and cooling properly. 32F.-Walk in cooler at 34F. Clean; lights shielded properly.-Walk in freezer at 6F. Clean; lights shielded properly.-Thermometers provided.-Cutting boards clean and smooth.-Dishwasher at 100 ppm Chlorine. Test strips available.-Facility is going to use 3 compartment sink as a prep sink and cooling area. Plumbing is indirect. Good.-Reviewed cooling procedures. Good. Facility is going to cool beans; rice and sauces. Appropriate 2 inch metal pans available.-Ice machine clean.-Mop area clean and organized.-Appropriate space and storage for dry foods and chemicals.-Floors; walls and ceilings clean and in good repair.*-Menu reviewed. Health advisory left with owner for undercooked foods for eggs. Ensure advisory is posted prior to opening.
- General Comments that relate to this Inspection
Notes: Ok to issue permit to operate. Facility will be a risk catagory 1.Discussed hand washing policy and employee sick policy. Ensure employees sick with vomiting; diarrhea; jaundice; stay out of work at least 48 hours after symptoms have stopped.Discussed no bare hand contact with ready to eat foods.-Handsink clean and stocked. Hot and cold water available. Good-Restrooms clean and stocked. Hot and cold water available. Good.-Dishwasher at 100 ppm Chlorine. Test strips available.-Ice machine clean. Good scoop storage.-Floors; walls; cielings; clean and in good repair.*Alcohol advisory left with owner. Must be placed where customers can see it.*Before opening clean and sanitize customer ice bin.*Reach in coolers were all new. Ensure coolers are keeping any foods or dairy products at 41F or below before opening.
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12/2/2015 | Opening Inspection | 100 |
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