- [5] Potentially hazardous food meets temperature requirements during storage; preparation; display; service; transportation
Improper cooling with shredded pork covered with plastic at 70 F. in walkin. TTS foods must remain uncovered until they reach 41 F.--then they can be covered. Corrected immediately.Potentially hazardous food found out of temperature. Ensure all cold foods maintain 41 degrees F or less and hot foods maintain 135 degrees F or more to prevent bacteria growth.
- General Comments that relate to this Inspection
observations during prep for next day restaurant luncheon--no other violations noted--hand sinks stocked with soap/paper towels- -observed students and staff washing hands at proper times--observed students using gloves properlu--removing them before touching equipment; picking up somerthing dropped on floor; etc.---then rewashing and regloving hands--excellent personal hygiene practice--all temps within acceptable parameters--walkin @ 34 F. ( Meatball soup @ 40 F.; taco steak @ 35 F.; carnitas @ 39 F.); walkin freezer @ 7 F.; storage units in training area @ 33 F to 40 F (11 units); -cook temp. on pork @ 178 F.; was shredded and cooled to 70 F. prior to placement in refrigerator. This appeared to happen within a couple of hours but since no cooling logs are kept; there was uncertainty about time and temperature (see note under improvement focus).-all foods properly stored and date-labeled-quats sanitizer in 3 compartment sink @ 200 ppm.-dish washer not in use---no logs kept (see note below)-discussed employee and student health. CFPM says that they try to ask students who are absent if they have vomiting; nausea; or diarrhea; but the bscreening process seemed sketchy. CFPM was aware that kitchen employees including students must be symptom free for 48 hrs before returning to kitchen work.lImprovement focus: 1.) cooling practice to include keeping TTS foods uncovered until they reach 41 F. or below are needed. 2.) Cooling logs must be kept to ensure that time/temperature parameters are met (6 hrs total-2 hrs to 70 F.; the 4 hrs to 41 F.). 3.) keep temperature logs for the high temp dish washer 4.) Routinely and consistently screen ill students for gastroenteritis symptoms to make sure they are excluded from kitchen work for 48 hrs after the last bout of illness. 5.) It is necessary to have a CFPM who is available to be onsite at all times in case the first CFPM is absent for an extended period of time.CFPM (list all CFPMs in facility): Employee Name; Program and Cert #; Expiration Date--NONEFacility has not had employee(s) take and fail one of the recognized CFPM exams in the past year.
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3/16/2016 | Routine Inspection 1st | 95 |
- [2] Food protected during storage; preparation; display; service; transportation
050) Raw product stored incorrectly. Store all raw foods below cooked and ready to eat foods to prevent potential cross contamination.Raw shell eggs stored about butter; milk in walsk-in. Corrected immediately.
- General Comments that relate to this Inspection
-there was no food prep activity at time of inspection due to modified schedule because of snow day--no other violations noted-all refrigeration temperatures between 32 F and 41 F. -temperature and quats sanitizer logs reviewed--all temperature logs are current and complete-dish machine is not functioning due to a part that is on order--3-compartment sink wuth quats is solely used for dish washing at this time--reviewed logs--see note below--handsinks stocked soap and paper towels--did not have opportunity to observe handwashing or personal hygieneFocus: 1.) monitor students to make sure they are testing quats sanitizer correctly and also that it is done consistently at least 2 times/week 2.) Chef Wilhelm must post ServSaf certificate after he recieves itCFPM (list all CFPMs in facility): Employee Name; Program and Cert #; Expiration Date--Chef Lee Wilhelm--Just took recert exam and has not yet received new certificate to date.Facility has not had employee(s) take and fail one of the recognized CFPM exams in the past year.
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11/12/2015 | Routine Inspection 2nd | 98 |
- General Comments that relate to this Inspection
-not in operation--not serving the public-walk-in @ 36 F; freezer 2 3 F.all reachi=ins @ 32 F--41 F.made up quats at Chefs request--at 400 ppm--facilty is clean and well-maintained--
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4/23/2015 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
-observations made during some minor food prep (raw chicken breading)-no violations noted--walkin frig @ 36 F. (cooked rice @ 39 F.; blackbeans @ 39 F.); walk-in freezer @ 6 F. (all foods properly labeled and date-marked)all raw meat; chicken; eggs properly stored away from ready-to-eat foodsrefrigerator units on cook line all between 38 F. and 42 F. (little; if any; food is stored in these units--most are completely empty---observed strudents wearing bloves while slicing and breading chicken stripsl--removed gloves immediately prior to touching any equipment; etc--good hygienic practices observed--handsinks stocked with soap and paper towels--quats sanitizer in 3 compartment sink at 200 ppm.-dish machine was not in use on day of inspection and was not checked--Focus attention on the temperatures of cook line storage refrigerators. Some are maintaining marginal temperature and my need adjustment or service.
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11/13/2014 | Routine Inspection 2nd | 100 |
- General Comments that relate to this Inspection
-obsevations made during food prep for an evening event--no violations noted--all hand sinks stocked with soap/paper towels-observed consistent hand-washing at appropriate times-good personal hygiene-some minot issues with glove use but did not see any contamination of food (see note below)-walk-in @ 35 F.; freezer @ 0 F. -all foods properly stored; labeled--prep tables @ 38 F to 40 R.-storage coolers on line all between 39 nF and 43 F.--temeprature logs on all units--no problems noted--hi temp dish washer @ 180 F. on rinse cycle-quats sanitizer not made up in 3 compartment--logs are kept--facility is clean and well-organized-Notes: 1.) observed light bulbs out above large equipment that is used in place: a work order has been submitted; however; the replacement bulbs have not yet been installed; there should be very little delay in replacing light bulbs which are needed in kitchen work area-2.) observed student cracking raw shell eggs with bare hands; then touched equipment including a handle that was usbsequesntly touched by other students--did not deduct points since there was no direct; contact with ready-to-eat food; however there is potential for cross-contamination and hand contamination related to this practice; best to remove gloves immediately after breaking the eggs; then wash hands and continue with mixing-
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4/23/2014 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
-observations made during baking for sale to public in bakery--no violations noted--display cooler @ 40 F.-proofing units at 45 F.--storage unit @ 32 F.--all hand sinks stocked with soap and paper towels--observed students washing hands and wearing gloves appropriately--all dairy products have current dates-all food stored properly--quats sanitizer in 3 compartement sink was a bit less than 150 ppm--monitor several times/shift to make sure concentration is adequate--did not deduct points as it was marginalArea of focus: check and monitor students to make sure they are not dry-labbing records and writing down the correct answer instead of actual test results--mkae sure quats concentration is as required.
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11/20/2013 | Routine Inspection 2nd | 100 |
- SECTION XVI: GENERAL COMMENTS
-observations made during some minmal prep--noted a ceiling tile had been removed in dry storage area to repair a leak; leak had been repaired but tile not rep-laced--did not deduct points as this was corrected immediately--walk-in refrigerator @ 40 F.; walk-in freezer @ -4 F.-Storage units all between 34 F. and 41 F.-quats sanitizer from log @ 175 ppm-remind students who are sick with gastroenteritis (nausea; vomiting; diarrhea) that they must stay out of the kitchen for 48 hours after the last symptoms of illness end due to the fact that they still are possibly contagious and sheeing virus
- SECTION XVII: ABATEMENT DATE
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3/28/2013 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
-observations made during lunch prep and service-walk-in @ 34-39 F. cheese @ 41 F.; bread pujdding @ 40 F-walk-in nfreezer @ -14 F-storage coolers on line all betweenj 36 F--40 F.-salad prep tables @ 39 F ; 40 F; sliced tomatoes @ 37 F. salsa @ 44 F. (will be returned to walk-in after lunch service completed)-soup @ 180 F.-all hand si nks stocked with bsoap and paper towels-observed students washing hand before applying gloves; during food prep at appropriate times-good hygiene practices observed-hot water dish machine @ 162 F/180 F.-quats sanitizer in 3 compartmenmt sink @ 100 ppm--had just been made up and had not been tested-student in charge states that he always tests concentration before use--therefore point sniot deducted on this inspection-sanitizer bottle was empty and had been overlooked-reminded staff to screen students who are absent for GI illness (vomiting; diarrhea; nausea; stomach cramping)--anyone with such illness must stay out of kitchen for 48 hours after they are symptom-free
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11/15/2012 | Routine Inspection 2nd | 100 |
- General Comments that relate to this Inspection
NO VIOLATIONS NOTED. INSPECTION COMPLETED DURING FOOD PREP BY STUDENTS FOR LUNCHEON BUFFET TO BE SERVED TO PUBLIC.OBSERVED STUDENTS REHEATING PULLED PORK THAT HAD PREVIOUSLY BEEN ROASTED; COOLED. FOODS REHEATED TO 165 DEGREES OR ABOVE PRIOR TO PLACEMENT IN SERVICE LINE HOT-HOLDING UNITS. DISCUSSED COOLING PROCEDURES. ICE PADDLES AND OTHER ACCEPTED METHODS IN USE. RECOMMEND KEEPING COOLING LOGS AS PART OF INSTRUCTION AS THESE WILL BE REQUIRED UNDER UPDATED REGS.OBSERVED USE OF GLOVES DURING PREP OF MOST READY TO EAT FOODS. SHOULD ALSO USE FOR CUTTING UP RAW MELON. APPROPRIATE PERSONAL HYGIENE INCLUDING HANDWASHING ESPECIALLY BEFORE AND AFTER GLOVE REMOVAL. NOTED SOME STUDENTS WEARING GLOVES TO HANDLE RAW CHICKEN. RECOMMEND GLOVE USE ONLY FOR READY-TO- EAT FOODS TO AVOID POTENTIAL PROBLEMS OF CROSS-CONTAMINATION FROM SOILED GLOVES.ALL REFRIGERATION UNITS AT 34-41 DEGREES.MILK COOLER @ 38 DEGREES.WALK-IN @ 40 DEGREESCOOKED CHICKEN @ 41 DEGREESDISH MACHINE WASH @ 155 DEGREESRINSE @ 180 DEGREESQUATS SANITIZER IN 3 COMPARTMENT SINK @ 200 PPM. DISCUSSED EXCLUSION OF SICK STUDENTS WITH GASTROENTERITIS FOR 48 HRS AFTER THE LAST BOUT OF ILLNESS. THIS IS A LEGAL REQUIREMENT UNDER NEW FOOD CODES.
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4/6/2012 | Routine Inspection 1st | 100 |
- [5] Hands washed and cleaned; good hygienic practices
- General Comments that relate to this Inspection
2205-00110 - NOTED COOK TESTING ROASTED POTATOES IN COOK LINE. FAILED TO WASH HANDS IMMEDIATELY ALSO. KITCHEN STAFF ARE TO EAT IN DESIGNATED AREAS ONLY. IF FOOD NEEDS TO BE TASTED IT SHOULD BE DONE WITH APPROPRIATE UTENSIL WHICH IS THEN DISCARDED FOR DISH WASHING. PROBLEM WAS CORRECTED IMMEDIATELY. NO OTHER VIOLATIONS NOTED. WALKIN FREEZER AT 38 DEGREESALL STORAGE UNITS AT 36-40 DEGREES IN COOK AND PREP AREA.SALAD PREP TABLES @ 38 - 40 DEGREES. RAW CATFISH @38 DEGREES.RAW SPINACH @ 40 DEGREES.(ALL TEMPS ARE LOGGED - NO PROBLEMS NOTED.COOK TEMPERATURES CATFISH @ 147 - 163 DEGREESEGGPLANT SHRIMP SIDE DISH @ 165 DEGREES (HOT HOLDING)ALL HANDSINKS STOCKED AND OPERATIONAL; QUATS SANITIZER IN 3 COMPARTMENT SIND @ 200 PPM. DISH MACHINE @ 150 DEREES ON WASH190 DEGREES ON RINSE CYCLE.FACILITY IS CLEAN AND WELL ORGANIZED. ALL SERVICE WARE STORED WITH HANDLES UP.NOTED KITCHEN STAFF PREPPING SALADS WITH BARE HANDS. NOTIFIED MANAGERS THAT FUTURE REGS WILL GLOVES ON WASHED HANDS FOR READY-TO-EAT FOODS.DISCUSSED SCREENING OF ILL STUDENTS SO THAT ANYONE WITH VOMITING/DIARRHEA ARE EXCLUDED 48 HRSFROM FOOD PREP AFTER LAST BOUT OF ILLNESS.
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11/14/2011 | Routine Inspection 2nd | 95 |
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2/28/2011 | Routine Inspection 1st | 100 |
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
- [1] Non-food contact surfaces of equipment and utensils clean
- General Comments that relate to this Inspection
00210 - TOP OF FLOUR BIN LID BROKEN. REPLACE LID.00220 - TWO REFRIGERATION UNITS HAVE ICED UP. DEFROST AND CLEAN.NOTE: ALL REFRIGERATION TEMPERATURES WERE IN COMPLIANCE. DISHWASHER FINAL RINSE ABOVE 180 DEGREES.
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9/21/2010 | Routine Inspection 2nd | 98 |
- General Comments that relate to this Inspection
**Ok to operate; ok to issue permitHand sinks okPlumbing okDishwasher sanitizer levels okFacility in great shapeAll refrigeration working**Discussed defrost time with operators - the defrost times will be set for late night when not in operation**There are some couplings where a rubber hose and hose clamps were used on the Convo therm. Recommend replacing with a coupling which allows for easier cleaning. One was also used in the non-permitted demo kitchen**Facility is a risk category 3. One full time certified food manager is required. Lee Wilhelm is Servsafe and will obtain his Washoe County upon receipt of certificate.
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1/11/2010 | Opening Inspection | 100 |
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