- SECTION XVI: GENERAL COMMENTS
NO VIOLATIONS OBSERVEDNOTESHOT AND COLD FOOD TEMPERATURES AS WELL AS REFRIGERATION TEMPERATURES ARE MONITORED AND RECORDED ON A DAILY BASIS. TEMPERATURE LOGS WERE REVEIWED. FREQUENT HANDWASHING WAS EMPHASIZED AS WELL AS THE NEED TO WEAR GLOVES WHEN HANDLING READY TO EAT FOODS. EMPLOYEES EXHIBITING GASTROINTESTINAL SYMPTOMS (FEVER; VOMITING; JAUNDICE; DIARRHEA) ARE TO BE EXCLUDED FROM WORK FOR AT LEAST 48 HOURS AFTER SYMPTOMS STOP. NO ADDITIONAL CFPM'S; NO FAILED EXAMSWALKIN 38 DEGREESFREEZER -07 DEGREESMILK MACHINE 32 DEGREESBREAKFAST CORNDOG 147 DEGREES
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2/4/2016 | 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. FREQUENT HAND WASHING WAS EMPHASIZED AS WELL AS THE NEED TO WEAR GLOVES WHEN HANDLING READY TO EAT FOODS. EMPLOYEES EXHIBITING GASTROINESTINAL SYMPTOMS (FEVER; VOMITING; JAUNDICE; DIARRHEA) ARE TO BE EXCLUDED FROM WORK FOR AT LEAST 48 HOURS AFTER SYMPTOMS STOP.WALKIN @ 38 DEGREESFREEZER @ -10 DEGREESMILK MACHINE @ 40 DEGREESBRAKFAST CORN DOG @ 148 DEGREES
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9/8/2015 | 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. FREQUENT HANDWASHING WAS EMPHASIZED AS WELL AS THE NEED TO WEAR GLOVES WHEN HANDLING READY TO EAT FOODS. EMPLOYEES EXHIBITING GASTROINTESTINAL SYMPTOMS (FEVER; VOMITING; JAUNDICE; DIARRHEA) ARE TO BE EXCLUDED FROM WORK FOR AT LEAST 48 HOURS AFTER SYMPTOMS STOP.FREEZER @ -06 DEGREESWALKIN @ 40 DEGREESMILK MACHINE @ 34 DEGREES
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2/20/2015 | Routine Inspection 1st | 100 |
- [5] Source sound condition; no spoilage
- [1] Original container; properly labeled
- [5] Potentially hazardous food meets temperature requirements during storage; preparation; display; service; transportation
- [4] Facilities to maintain product temperature
- [2] Food protected during storage; preparation; display; service; transportation
- [2] Handling of food; ice; minimized
- [2] Potentially hazardous food properly thawed
- [1] Thermometers provided and conspicuous
- [1] In-use food; ice dispensing utensils properly stored
- [5] Personnel with infections restricted
- [5] Hands washed and cleaned; good hygienic practices
- [1] Clean clothes; hair restraints
- [3] CFPM or person in charge present; certificates posted as required
- [4] Sanitization rinse; clean; temperature concentration; exposure time; equipment; utensils sanitized
- [2] Food (ice) contact surfaces: designed; constructed; maintained; installed; located
- [2] Dishwasher facilities designed; constructed; maintained; installed; located; operated as required
- [2] Food contact surfaces of equipment and utensils clean; free of abrasives; detergents
- [2] No re-use of single service articles
- [2] Wash; rinse water: clean; proper temperature
- [2] Accurate thermometers; chemical test kits provided; gauge cock (1/4" IPS Valve)
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
MILK REFRIGERATOR RUBBER SEAL IS BROKEN. NEEDS TO BE REPAIRED.
- [1] Non-food contact surfaces of equipment and utensils clean
- [1] Storage; handling of clean equipment / utensils
- [1] Single service: articles; storage; dispensing; used
- [1] Wiping clothes: clean; use restricted
- [5] Water sources: safe; hot & cold under pressure
- [5] Sewage and waste water disposal
- [5] Cross connection; back siphonage; backflow
- [1] Installed; maintained
- [4] Number; convenient; accessible; designed; installed
- [2] Toilet rooms: self closing doors; fixtures maintained; clean; hand soap/drying devices provided; proper waste receptacle
- [2] Containers or receptacles: covered; adequate number; insect/rodent proof; frequency; clean
- [1] Outside storage area enclosures: properly constructed; clean; controlled incineration
- [4] Presence of vermin; outer openings protected; no prohibited animals
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
- [1] Walls; ceilings: attached equipment constructed; good repair; clean surfaces; dustless cleaning methods
- [1] Lighting provided as required; fixtures shielded
- [1] Rooms and equipment - vented as required
- [1] Rooms clean; lockers provided; facilities clean; properly located
- [5] Necessary toxic items properly stored; labeled; used
- [1] Premises free of litter; unnecessary articles; equipment/personal articles properly stored; authorized personnel
- [1] Clean; soiled linen properly stored
- [1] Raw / undercooked food advisory; liquor birth defect warning signs posted as required
- General Comments that relate to this Inspection
NOTES:HOT AND COLD FOOD TEMPERATURES AS WELL AS REFRIGERATION TEMPERATURES ARE MONITORED AND RECORDED ON A DAILY BASIS. TEMPERATURE LOGS WERE REVIEWED. FREQUENT HANDWASHING WAS EMPHASIZED AS WELL AS THE NEED TO WEAR GLOVES WHEN HANDLING READY TO EAT FOODS. EMPLOYEES EXHIBITING GASTROINTESTINAL STMPTOMS (FEVER; VOMITING; JAUNDICE; DIARRHEA) ARE TO BE EXCLUDED FROM WORK FOR AT LEAST 48 HOURS AFTER SYMPTOMS STOP.WALKIN @ 37 DEGREESFREEZER @-08 DEGREES EGG BREAKFAST VURRITO @ 147 DEGREESMILK REFRIGERATOR @ 34 DEGREES
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9/16/2014 | Routine Inspection 2nd | 99 |
- 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. FREQUENT HANDWASHING WAS EMPHASIZED AS WELL AS THE NEED TO WEAR GLOVES WHEN HANDLING READY TO EAT FOODS. EMLOYEES EXHIBITING GASTROINTESTINAL SYMPTOMS (FEVER; VOMITING; JAUNDICE; DIARRHEA) ARE TO BE EXCLUDED FROM WORK FOR AT LEAST 48 HOURS AFTER SYMPTOMS STOP.WALKIN @ 36 DEGREESFREEZER @ -4 DEGREESMILK REFRIGERATOR @ 34 DEGREESCORN DOGS @ 158 DEGREESEGG; SAUSAGE @ 178 DEGREES
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2/19/2014 | 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. EMPHASIS WAS PLACED ON FOOD WORKERS NEEDING TO WEAR GLOVES WHEN HANDLING READY TO EAT FOODS. THE EMPLOYEE HEALTH POLICY WAS DISCUSSED TO PLACE EMPHASIS ON ILL EMPLOYEES EXHIBITING GASTROINTESTINAL SYMPTOMS ( DIARRHEA; VOMITING; JAUNDICE; FEVER) ARE TO BE EXCLUDED FROM WORK FOR AT LEAST 48 HOURS AFTER SYMPTOMS STOP.WALKIN @ 36 DEGREESFREEZER @ -2 DEGREESMILK REFRIGERATOR @ 36 DEGREES
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9/16/2013 | 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. FOOD IS ROTATED FIRST IN AND FIRST OUT. HANDWASHING PROCEDURES WERE REVIEWED AS WELL AS EMPHASIS PLACED ON FOOD WORKERS NEEDING TO WEAR GLOVES WHEN HANDLING READ TO EAT FOODS. THE EMPLOYEE POLICY WAS DISCUSSED WITH THE FOOD MANAGER TO EMPHASIZE ILL EMPLOYEES EXHIBITING GASTROINTESTINAL SYMPTOMS (DIARRHEA; FEVER; VOMITING; JAUNDICE) ARE EXCLUDED FROM WORK FOR AT LEAST 48 HOURS AFTER SYMPTOMS STOP.BISCUIT AND EGGS @ 166 DEGREESWALKIN @ 35 DEGREESREFRIGERATOR MILK @ 36 DEGREESFREEZER @ 0 DEGREES
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1/25/2013 | Routine Inspection 1st | 100 |
- [2] Food protected during storage; preparation; display; service; transportation
APPLES ON SERVICE LINE UNWRAPPED. IMMEDIATELY CORRECTED. READY TO EAT FOODS NEED TO BE PROTECTED FROM HAND CONTACT DURING SERVICE.
- General Comments that relate to this Inspection
NOTES:HOT AND COLD FOOD TEMPERATURES AS WELL AS REFRIGATION 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 EMPOYEE 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.WALKIN @ 38 DEGREESFREEZER @ -03 DEGREESMILK COOLER @ 36 DEGREES
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9/11/2012 | Routine Inspection 2nd | 98 |
- 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 HANDLERS NEEDING TO WEAR GLOVES WHEN HANDLING READY TO EAT FOODS. AN ALL PURPOSE CLEANER IS UTILIZED TO CLEAN SURFACES. AND QUATERNARY AMMONIA IS USED AS A SANITIZER. THE SANITIZER LOG WAS REVIEWED. DISCUSSED EMPLOYEE HEALTH POLICY AND REVIEWED THE NEED TO EXCLUDE ILL EMPLOYEES WITH CERTAIN SYMPTOMS.WALKIN @ 39 DEGREESFREEZER @ -6 DEGREESMILK COOLER @ 36 DEGREESYOGURT @ 41 DEGREES
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2/9/2012 | 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.EGG BURRITO @ 151 DEGREESFREEZER @ -03 DEGREESMILK COOLER @ 35 DEGREESWALKIN REFRIGERATOR @ 38 DEGREES
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9/2/2011 | Routine Inspection 2nd | 100 |
- General Comments that relate to this Inspection
NO VIOLATIONS OBSERVED.NOTES:HOT AND COLD FOOD TEMPERATURES AS WELL AS REFRIGERTION TEMPERATURES ARE MONITORED AND RECORDED ON A DAILY BASIS. TEMPERTURE LOGS WERE REVIEWED. FOODS ARE ROTATED FIRST IN AND FIRST OUT. THE HANDSINK WAS SUPPLIED WITH PUMP 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 HACCP PRINCIPLES OUTLINED BY THE WASHOE COUNTY SCHOOL DISTRICT.SAUSAGE @ 148 DEGREESEGG BISCUIT @ 147 DEGREESOMELET @ 149 DEGREESWALK IN @ 34 DEGREESMILK REFRIGERATOR @ 32 DEGREESFREEZER @ -08 DEGREES
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2/7/2011 | Routine Inspection 1st | 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. THE HANDSINK WAS SUPPLIED WITH SOAP AND PAPER TOWELS. AN ALL PURPOSE CLEANER 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.WALKIN REFRIGERATOR @ 37 DEGREESMILK REFRIGERATOR @34 DEGREESFREEZER @ -10 DEGREES
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9/20/2010 | 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. THE HANDSINK WAS SUPPLIED WITH PUMP SOAP AND PAPER TOWELS. 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 PROCEDURES OUTLINED BY THE WASHOE COUNTY SCHOOL DISTRICT.WALKIN @ 36 DEGREESFREEZER @ -9 DEGREESMILK REFRIGERATOR @ 34 DEGREES
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2/25/2010 | Routine Inspection 1st | 100 |
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
- General Comments that relate to this Inspection
2205-00210 LIGHTSHIELD INSIDE OVEN MISSING. REPLACE.NOTES:HOT FOOD TEMPERATURES AS WELL AS REFRIGERATION TEMPERATURES ARE MONITORED AND RECORDED ON A DAILY BASIS. TEMPERTURE LOGS WERE REVIEWED. FOODS ARE ROTATED FIRST IN AND FIRST OUT. THE HANDSINK IS SUPPLIED WITH SINGLE SERVICE TOWELS AND PUMP SOAP. AN ALL PURPOSE CLEANER AN 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.WALKIN REFRIGERATOR @ 38 DEGREESFREEZER @ -08 DEGREES
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9/22/2009 | Routine Inspection 2nd | 99 |
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