- General Comments that relate to this Inspection
-observations made during lunch prep--no violations noted--handsinks stocked with soap & paper towels---observed staff washing hands at appropriate times--observed staff wearing gloves only when directly touching ready-to-rat foods; removed them appropriately when touching equipment: then rewashed hands and applied gloves anew to return to direct hand contact with foods--all temperatures within acceptable parameters: waklkin @ 37 F. (cole slaw from 3/15 @ 35 F.); walkin freezer @ -6 F.; storage refrigerators @ 33 F and 40 F; cold tables @ 40 F. and 44 F. (only used for proofing pizzas waiting to be baked-no food storage in these units)--storage refrigerator on line @ 35 F. (chicken salads @ 33 F.; chicken wraps @ 35 F.; ham/cheese subs @ 40 F.--all prepared within the hour)-popcorn chicken was cooked to 186 F. at 9:30 AM: in process of cooling for next day wraps; at 120 F.within 1/2 hr from cook time: to be cooled to 41 F. within 2 hrs; reviewed cooling logs--no problems noted-dish washer: wash @ 160 F.; rinse @ 186 F.quats sanitizer in bottles @ 300 ppm-reviewed all logs including receiving logs: current: no problems notedall foods properly stored and date-marked-facility is clean and well-organized--discussed employee health policy with CFPM who needed some guidance with exclusion time frame. (see note below)Improvement focus: remember to screen kitchen staff who are ill for nausea; vomiting; diarrhea; juandice; or fever. Those with gastrointestinal syptoms must remain out of the kitchen for 48 hours after the last bout of illness before they are allowed to return to work. (Regardless of the content of a doctor's note: this policy must be followed. The Health District does not require an employee with these symptoms to see a physician nor requires a doctor's note for an employee to return to work under ordinary circumstances.)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 | 100 |
- [5] Hands washed and cleaned; good hygienic practices
110) All employees must wash hands with soap and water and dry hands with disposable paper towels.Failure to wash hands consistently proir to applying gloves. Failure to remove gloves when preparing ready-to-eat foods directly with hands; then returning to direct hand contact task after cross-contamination of outside of gloves from touching equipment. CFPM corrected problem immediately with her staff.
- General Comments that relate to this Inspection
-observations made during lunch preparation--no additional violations noted--all temperatures within acceptable parameters-walk-in frig @ 38 F.; walk-in freezer @ -4 F; storage frig on line @ 32 F. (sliced tomtoes @ 37 F.; ham @ 37 F.); make-up table #1 @ 42 F. (pepperoni pizza recently assembled @ 36 F.); makeup table #2 @ 45 F. (sausange and pepperoni pizza @ 40 F.); storage frig. 36 F.; storage freezer @ 0 F.cook temps taken and logged: broccoli @ 167 F.-dish washer: wash cycle @ 160 F.; rinse @ 183 F.-all temperature logs reviewed; current; no problems noted-quats sanitizer in spray bottles @ 350 pm quats--handsinks stocked with soap and paper towels; observed staff washing hands; some improvement needed--see note below-staff were careful not to touch food directly with bare hands--however; some limitations and retraining on proper glove use needed--see note below-facilty is clean and well-maintained--reviewed SOP for employee illness-some revision is needed--CFPM was not clea that employees sick with vomiting/diarrhea symptoms must stay away for 48 hrs after they are WELL--not 48 hrs from when they call in sick.--see note belowImprovement focus: 1.) limit glove use only to food preparation tasks requiring direct hand contact 2.) remove gloves immediately after the task is completed 3.) always wash hands prior to applying gloves 4.) revise WCSD HACCP Manual "illne4ss reproting" SOP to include statement of 48 hr exclusion for diarrhea and vomiting after symptoms end 5.) recommend training a second CFPM to cover facility in case primary CFPM is absent for ore than a day or two.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.--NONE
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11/20/2015 | Routine Inspection 2nd | 95 |
- [2] Accurate thermometers; chemical test kits provided; gauge cock (1/4" IPS Valve)
200) Inaccurate thermometeres/no chemical test kits available. Must provide accurate thermometers/chemical test kits.Thermometers in both makeup tables were not accuarate. One had a split in the sensing liquid. The second remained 2 46 F. for the duration of the inspection. Checked with thermcouple and 1 unit was 2 40 F. Corrected immediately.
- General Comments that relate to this Inspection
-observations made during lunch set-up; service; and clean-up-no additional violations noted-however; some issues were identified that need to be addressed-see Improvement focus below.observed staff washing hands at appropriate times including before applying gloves: appropriate glove use observed; good personal hygiene--walk-in @ 38 F.; walk-in freezer @ -7 F.; all storage units @ 32 F-35 F.-makeup tables @ 40 F. and 48 F. (second makeup table is not used for any type of storage; but only for use during food prep; therefore no points were deducted.) (NOTE: this is acceptable practice; but written SOP must bw provided during next routine inspection describing the exact use including time parameters.)-reviewed temperature logs: problem noted with logs for make-up tables. Values written on the logs were well below what was observed on the inaccurate thermometers suggesting that the values written down were made up ("dry-labbed"). See note #1 below under improvement focus.-line temps: pop-corn chicken wraps @ 40-44 F.; ham/cheese sandwiches @ 42-45 F.; chef salad @ 41 F. (good cold temperature management); pepperoni pizza @ 143 F.-153 F-at end of lunch service temps: sandwiches @ 47 F-55 F.; wraps @ 48 F.; salads @ 45 F.-dish machine: wash cycle @ 160 F.; rinse cycle @ 188 F.-quats sanitizer in bottle appeared below 200 ppm.; noted on log sheet that it was 5 days old (see note below)Improvemenmt Focus: 1.). CFPM must follow-up and check that staff are writing down the actual temperatures rather than what they think they should be. 2.) Foods not maintained @ 45 F. or below on the food line must be discarded and cannot be held over to the next day..If time is used as a control CFPM will need to provide a written SOP explaining exactly what is done including a method of time-marking. 3.) If equipment such as a makeup table is not holding temperature but is used for limited food prep; a written SOP must be in place. 4.) quats sanitizer appears to be deteriorating or is not prepared using water of the correxct tempearture; CFPM needs to monitor process to make sure that the solution is made up correctly as it is done manually in this establishment. The solution also needs to be tested daily and the concentration logged. If concentration falls below 200 ppm; fresh bottle of quats solution need to be made up.
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4/24/2015 | Routine Inspection 1st | 98 |
- General Comments that relate to this Inspection
-observations made during lunch preparation--no violations noted--walk-in @ 35 F.; walk-in freezer @ -6 F.; storage @ 32 F (Am. cheese @ 37 F.); 33 F. 37 F. (sub sandwich @ 37 F.; chef salad @ 41 F.--both made this AM) -make-up tables @ 35 F.; 39 F.-warmer; chicken patty sandwich @ 161 F.; pop-corn chicken @ 135 F.-cook; cheese pizza @ 212 F.-dish washer: wash @ 154 F.; rinse @ 184 F. on 2nd time--first time @ 178 F. on rinse--all temps. within acceptable parameters; all logs reviewed; current; no problems noted--quats sanitizer in spray bottle @ 200 ppm-conc. logged on day new bottle is made up--observed handwashing; sinks stocked with soap and paper towels; all staff wear gloves when touching foods directl during food preparation Focus: make sure staff always wash hands prior tp applying gloves--saw this done sometimes; but appeared that maybe not consistently done
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11/13/2014 | Routine Inspection 2nd | 100 |
- General Comments that relate to this Inspection
-observations during lunch prep and nutrtion break service--no violations noted--hand-sinks stocked/observed staff changing out contaminated gloves; washing hands then reapplying gloves properly--all refrigerator logs current; reviewed; no problems noted--walk-in @ 36 F.; walk-in freezer @ 1 F; storage and make-up tables all between 31 F and 41 F.; tuna sandwiches just prepared are @ 44 F. in storage frig; ham sub sanwiches from previous day @ 37 F.; chef salad 44 F-2nd storage frig-provolone cheese @ 36 F.; storage freezer @ 1 F.--cooked hamburgers (pre-cooked product) @ 167 F.-dish machine: wash @ 150 F.; rinse @ 195 F. -reviewed logs--temps. recorded are exact reading--dry-labbing was documented as a problem on last inspection; but problem has obviously been corrected--quats sanitizer in spray bottle @ 200 ppm-conc. logs for spray bottles are now kept- show some variation which nis to be expected--shows that previous problem of staff writing down "what the value should be" rather than "what the actual reading is" has been corrected--all foods on line are protected properly during service-Note: could not identify any area needing improvement--everything is done very weel in this kitchen.
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4/29/2014 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
-observations made during lunch preparartions--no violations noted--hand sinks stocked with soap/paper towels-observed staff wearing gloves;no direct bare-hand contact w/ ready-to-eat foods; did not have opportunity to observe hand-washing practice--walk-in @ 37 F.; walk-in freezer @ -3 F.--storage units @ 30 F; 1 F.; make-up (deli) tables at 37 Fl 49 F. (unbaked pizza just place in this unit for storage prior to baking for today's lunch)-chicken nuggets (warmer) @ 154 F.--facility is clean/well-organizeed--dish machine-wash cycle @ 150 F.; rinse cycle @ 176-178 F-went up to 180 F. on 4th run cycle--have this unit serviced--kitchen staff should no have to wait for 4 run cycles-increase temp. of booster system if possible-quats in spray bottle a bit too strong--decrease to 200 ppm.Areas to focus attention--1.) increase rinse cycle temp. on dish machine to 180 F or above2.) decrease quats concentration in spray bottles to 200 ppm.; monitor staff making up this product3.) keep logs of sanitizer in spray bottles; in addition to 3 compartment sink; as two different quats products are in use for each4.) make sure that staff are not making up values written on logs according to what they know the values should be ("dry-labbing")--if testing is NOT done on a particular day; no value should be entered on the log sheet!
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12/16/2013 | Routine Inspection 2nd | 100 |
- General Comments that relate to this Inspection
NO VIOLATIONS OBSERVED.NOTES:HOT AND COLD FOOD TEMPERATURES AS WELL AS REFRIGERATION TEMPERATURES ARE MONITORED AND RECORDED ON A DAILY BASIS. TEMPERATURE LOGS WERE REVIEWED. FOODS ARE ROTATED FIRST IN AND FIRST OUT. HANDWASHING PROCEDURES WERE REVIEWED AS WELL AS EMPHASIS PLACED ON THE NEED TO WEAR GLOVES WHEN HANDLING READY TO EAT FOODS. THE EMPLOYEE HEALTH POLICY WAS DISCUSSED WITH THE FOOD MANAGER TO EMPHASIZE EMPLOYEES EXHIBITING GASTROINTESTINAL SYMPTOMS ( DIARRHEA; FEVER; VOMITING; JAUNDICE) ARE EXCLUDED FROM WORK FOR AT LEAST 48 HOURS AFTER SYMPTOMS STOP.ALL REFRIGERATION TEMPERATURES MET OUR REQUIREMENTSEGG PATTY @ 165 DEGREESSAUSAGE PATTY @ 176 DEGREES
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2/20/2013 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
NO VIOLATIONS OBSERVED.NOTES:HOT AND COLD FOOD TEMPERATURES AS WELL AS REFRIGERATION TEMPERATURES ARE MONITORED AND RECORDED ON A DAILY BASIS. TEMPERATURE LOGS WERE REVIEWED. FOODS ARE ROTATED FIRST IN AND FIRST OUT. THE HANDSINK WAS SUPPLIED WITH PUMP SOAP AND PAPER TOWELS. HANDWASHING PRINCIPLES WERE REVIEWED AS WELL AS EMPHASIS PLACED ON FOOD HANDLERS NEEDING TO WEAR GLOVES WHEN HANDLING READY TO EAT FOODS. AN ALL PURPOSE CLEANER AND DEGREASER IS UTILIZED TO CLEAN SURFACES. AND; QUATERNARY AMMONIA IS USED AS A SANITIZER. THE SANITIZER LOG WAS REVIEWED. THE EMPLOYEE HEALTH POLICY WAS DISCUSSED WITH THE FOOD MANAGER TO EMPHASIZE ILL EMPLOYEES EXHIBITING GASTROINTESTINAL SYMPTOMS (DIARRHEA; VOMITING; FEVER; JAUNDICE) ARE EXCLUDED FROM WORK FOR AT LEAST 48 HOURS AFTER SYMPTOMS STOP.ALL REFRIGERATION TEMPERATURES MET OUR REQUIREMENTSDISHWASHER FINAL RINSE @ 180 DEGREES.
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11/5/2012 | Routine Inspection 2nd | 100 |
- General Comments that relate to this Inspection
NO VIOLATIONS OBSERVED.NOTES:HOT AND COLD FOOD TEMPERATURES AS WELL AS REFRIGERATION TEMPERATURES ARE MONITORED AND RECORDED ON A DAILY BASIS. TEMPERATURE LOGS WERE REVIEWED. FOODS ARE ROTATED FIRST IN AND FIRST OUT. THE HANDSINK WAS SUPPLIED WITH PUMP SOAP AND PAPER TOWELS. HANDWASHING AND FOOD HANDLING PROCEDURES WERE REVIEWED. EMPHASIS WAS PLACED ON FOOD WORKERS NEEDING TO WEAR GLOVES WHEN HANDLING READY TO EAT FOODS. AN ALL PURPOSE CLEANER AND DEGREASER IS UTILIZED TO CLEAN SURFACES. AND; QUATERNARY AMMONIA IS USED AS A SANITIZER. THE SANITIZER LOG WAS REVIEWED. THE EMPLOYEE HEALTH POLICY WAS DISCUSSED WITH THE FOOD SERVICE MANAGER TO ENSURE ILL EMPLOYEES EXHIBITING GASTOINTESTINAL SYMPTOMS (DIARRHEA; VOMITING; FEVER; JAUNDICE) ARE EXCLUDED FROM WORK AT LEAST 48 HOURS AFTER SYMPTOMS STOP. ALL REFRIGERATION TEMPERATURES MET OUR REQUIREMENTS.DISHWASHER FINAL RINSE TEMPERATURE @ 180 DEGREES
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3/5/2012 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
NO VIOLATIONS OBSERVED.NOTES:HOT AND COLD FOOD TEMPERATURES AS WELL AS REFRIGERATION TEMPERATURES ARE MONITORED AND RECORDED ON A DAILY BASIS. TEMPERATURE LOGS WERE REVIEWED. FOODS ARE ROTATED FIRST IN AND FIRST OUT. THE HANDSINK WAS SUPPLIED WITH PUMP SOAP AND PAPER TOWELS. HANDWASHING AND FOOD HANDLING PROCEDURES WERE REVIEWED. AN ALL PURPOSE CLEANER AND DEGREASER IS UTILIZED TO CLEAN SURFACES. AND QUATERNARY AMMONIA IS USED AS A SANITIZER. THE SANITIZER LOG WAS REVIEWED. THIS FACILITY IS FOLLOWING THE HACCP PRINCIPLES OUTLINED BY THE WASHOE COUNTY SCHOOL DISTRICT.ALL REFRIGERATION TEMPERATURES MET OUR REQUIREMENTS.
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9/19/2011 | Routine Inspection 2nd | 100 |
- General Comments that relate to this Inspection
NO VIOLATIONS OBSERVED.NOTES:HOT FOOD TEMPERATURES AS WELL AS REFRIGERATION TEMPERATURES ARE MONITORED AND RECORDED ON A DAILY BASIS. TEMPERATURE LOGS WERE REVIEWED. FOODS ARE ROTATED FIRST IN AND FIRST OUT. AN ALL PURPOSE CLEANER AND DEGREASER IS UTILIZED TO CLEAN SURFACES. AND; QUATERNARY AMMONIA IS USED AS A SANITIZER. THE SANITIZER LOG WAS REVIEWED. THIS FACILITY IS FOLLOWING THE HACCP PRINCIPLES OUTLINED BY THE WASHOE COUNTY SCHOOL DISTRICT. ALL REFRIGERATION TEMPERATURES MET OUR REQUIREMENTS.PLASTIC INSERTS USED TO HOLD FOOD IN REACHIN TOP. RECOMMEND UTILIZING METAL INSERTS TO MAINTAIN SAFE TEMPERATURES.DISHWASHER FINAL RINSE @ 195 DEGREES
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2/25/2011 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
NO VIOLATIONS OBSERVED.NOTES:HOT FOOD TEMPERATURES AS WELL AS REFRIGERATION TEMPRATURES ARE MONITORED AND RECORDED ON A DAILY BASIS. TEMPERATURE LOGS WERE REVIEWED. FOODS ARE ROTATED FIRST IN AND FIRST OUT. THE HANDSINK WAS SUPPLIED WITH SOAP AND PAPER TOWELS. AN ALL PURPOSE CLEANER AND DEGREASER IS UTILIZED TO CLEAN SURFACES. AND; QUATERNARY AMMONIA IS USED AS A SANITIZER. THE SANITIZER LOG WAS REVIEWED. THIS FACILITY IS FOLLOWING THE HACCP PRINCIPLES OUTLINED BY THE WASHOE COUNTY SCHOOL DISTRICT.ALL REFRIGERATION TEMPERATURES MET OUR REQUIREMENTS.
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9/17/2010 | Routine Inspection 2nd | 100 |
- [5] Potentially hazardous food meets temperature requirements during storage; preparation; display; service; transportation
- General Comments that relate to this Inspection
2205-00030 SPANISH RICE (ONE CONTAINER) AT 55 DEGREES IN WALKIN. IMMEDIATELY DISCARDED. MAKE SURE THAT COOKED FOODS ARE PROPERLY COOLED BEFORE PLACING IN WALKIN.NOTES:HOT FOOD TEMPERATURES AS WELL AS REFRIGERATION TEMPERATURES ARE MONITORED AND RECORDED ON A DAILY BASIS. TEMPERATURE LOGS WERE REVIEWED. FOODS ARE ROTATED FIRST IN AND FIRST OUT. THE HANDSINK WAS STOCKED WITH PAPER TOWELS AND SOAP. AN ALL PURPOSE CLEANER AND DEGREASER IS UTILIZED TO CLEAN SURFACES. AND;QUATERNARY AMMONIA IS USED AS A SANITIZER. THIS FACILITY IS FOLLOWING THE HACCP PRINCIPLES OUTLINED BY THE WASHOE COUNTY SCHOOL DISTRICT.ALL REFRIGERATION TEMPERATURES MET OUR REQUIREMENTS.HAMBURGERS @ 167 DEGREES
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3/5/2010 | Routine Inspection 1st | 95 |
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