- General Comments that relate to this Inspection
-observations during lunch set-up and service--no violations noted-walk-in refrigerator @ 34 F. (chicken Caesar salads drom 1/14/16 @ 32 F.); walk-in freezer @ -2 F.; storage refrigerators @ 32 F.; 41 F.; 36 F.; and 30 F. (provolone cheese @ 35 F.); storage freezers @ 6 F.; 0 F.warmers: sweet and spicy pizza @ 140 F.; chicken burger @ 134 F.; chicken nuggets @ 123 F to 129 F. (did not deduct points; however food in warmers should be at 135 F. or above)dish washer: wash @ 162 F.; rinse @ 182 F. (taken from 1/13 log as machine had not yet been run)quats sanitizer @ 400 ppm in spray bottles (logs show 200 ppm every day; however; so it appears that staff may be drylabbing the result--see note below)handsinks stocked with soap & paper towels; observed staff washing hands at proper times including before applying gloves: staff for most part only wearing gloves to prevent direct bare hand contadt with food; good glove use--did not ovbserve any touching of food with contminated gloves (much improvement noted in this area); good personal hygiene observedall foods properly stored and date-labeled--all logs reviewed including cook temperature and receiving temperature logs. All were good accept the quats sanitizer log--see note under improvement.Improvement focus: 1.) make sure that staff are testing quats sanitizer daily and correctly and logging the results correctly. 2.) Adjust warmers so that hot food is maintained at 135 F. or above.CFPM (list all CFPMs in facility): Employee Name; Program and Cert #; Expiration Date1.) Sandy Alderman; ServSafe #8932300; 3/20/20172.) Carolyo Wroblewski; ServSafe #12945961; 10/26/20Facility has not had employee(s) take and fail one of the recognized CFPM exams in the past year.
|
1/14/2016 | 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 eto wash hands prior to applying gloves prior to making cold sandwiches. Also observed staff touching refrigerator handles prior ti repacjing bagels that will not be heated. Failure to observe limitation on glove use.
- [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.Improper test kit in use (Q10 rather than Q40 for the multiuse quats sanitizer 146)
- General Comments that relate to this Inspection
-observations during lunch prep)-no additional vilations noted--all temps. within acceptable parameeters---walkin @ 32 F (cubed ham @ 37 F.; shreded mozarella @ 36 F.)-walkin freezer @ 3 F.-all storage units @ 32 F-40 f.; storage freezer @ 0 F.-hamburgers; pepperoni pizza in warmers @ 117 F--130 F. (hot foods just prepped and put in warmer are heated to 135 F. minumum prior to service)-dish washer @ 160 F on rinse/180 F. on wash cycle. Pressure guage at 62 psi on wash cycle/120 psi on rinse cycle. (Not sure if functioning correctly. Will follow-up on next routine inspection.)-quats sanitizer in spray bottle a little weak @ 175 ppm--(did not deduct points--changed out and tested with Q40 strips immediately.)-facility is clean; all foods stored appropriately;efrigerated foods are dated and duscarded if not used within 7 days of preparatio nImprovement focus: train staff that hands MUST be washed prior to applying gloves; train stagg about when to wear gloves and when they must take them off. (To email new regulation sectdion on "limits of glove use. diaslots@yahoo.com) Additional CFPM: Carolyn Wroblewski; ServeSafe Certificate #7534000; exp. date 1/7/2016.No employees have failed a CFPM exam at this kitchen.
|
8/24/2015 | Routine Inspection 2nd | 93 |
- General Comments that relate to this Inspection
All previous violations from 2/19/2015 have been corrected including:1.) Walk-in was repaired. Both digital and analog outside thermometers are the same. Showing 32 F at time of inspection.2.) New thermometer installed in storage refrigerator. At 38 F. (A Part has been ordered to repair the outside themometer on this unit.)
|
2/24/2015 | Routine Reinspection 1st | 100 |
- [4] Facilities to maintain product temperature
040) Cold holding unit not maintaining proper temperature. Repair unit to maintain 40 degrees F or below to prevent bacteria growth.Walk-in temperature @ 43 F. (provolone cheese @ 43 F.; turkey lunch meat @ 45 F.; grated Cheddar @ 44 F--these had not been removed from walkin for morning prep). There is a discrepancy between walk-in outside dial (at 44 F.) and digital thermometer (at 40 F.) An incorrect assumption was made that the digital thermometer is accurate when it appears that the round; door guage is correct.
- [1] Thermometers provided and conspicuous
080) Thermometer missing in cold holding unit. Ensure all refrigeration and freezer units are stocked with a conspicuously placed thermometer in order to monitor unit temperature.Note: outside thermometer is broken; inside one was also inaccurate. Must have at least one functioning thermometer in each unit.
- General Comments that relate to this Inspection
-observations made during set-up prior to lunch service-no other violations noted.-all additional temps. within correct parameters; walk-in freezer @ -5 F; storage freezers @ -4 F; -2 F.; storage refrigerators @ 40 F (turkey ham subs @ 43 F.; salad w cut tomatoes @ 41 F.); 38 F.; 33 F. (turkey subs @ 47 F.); pizza makeup table @ 43 F.-warmers: pepperoni pizza @ 137 F--139 F.; pop-corn chicken @ 140 F.chicken patties; hamburgers still cooking---did not get cook temp.--dish machine rinse cycle broken. W/O had already been submitted. Staff were washing; rinsing; and sanitizing with quats. Suggested using the dish machine to wash trays and equipment with just a quats sanitizer rinse in the sink to save time.-quats in sink @ 200 ppm;spray bottle @ 250 ppm.Focus for improvement:1. Internal food temperatures of refrigerated stored foods should be done occasionally as a routine procedure--not just checking the thermometers on the outside of the unit. This is especially important when there is a discrepancy between two temperature measurement devices to determine which one is accurate.2.) Noted staff wearing gloves during all phases of food prep and failing to remove gloves when outside had been contaminated. However; there was no direct touchign of ready-to-eat foods that would not be cooked; so no points were deducted. Retraining of staff to keep gloves on ONLY when touching foods directly that will receive no further cooking will be needed.
|
2/20/2015 | Routine Inspection 1st | 95 |
- General Comments that relate to this Inspection
-observations made during lunch prep/clean-up from breakfast-no violations observed--handsinks stocked with soap/paper towels--observed staff washing hands prior to alpplying gloves. No problems noted with glove contamination during food prep--good personal hiygiene observed.-all cold temperatures w/i appropriate parameters: walk-in freezer @ 1F.; walk-in frig @ 40 F.; cold storage unites @ 35 F; 42 F.; 36 F. (diced tomatores @ 46 F--51 F.); 41 F. (salads at 48 F. were just prepared); storage freezers @ -2 F and 0 F.-all logs reviewed; current; no problems noted-warmers: pepperoni pizza @ 179 F.; cheese pizza @ 179 F.; cheese pizza @ 136 F.; chicken sandwich @ 133 F. (due to proximity of lunch service time; time is the control)-dish maachine: wash cycle @ 160 F.; rinse @ 184 F.-multi-quats santizer in spray bottles @ 400 ppm. (conc. is logged daily every time new solution is prepared)Focus: corre t problem with jammed paper towel dispenser at the hand-sink. Points not deducted as handsink in question is rarely used.
|
8/18/2014 | Routine Inspection 2nd | 100 |
- General Comments that relate to this Inspection
-observations made after lunch service--early lunch schedule due to student testing--no violations noted--observed hand washing at appripriate times during clean-up; prior to placing foods from line back in walk-in --all logs reviewed; current ; no problems noted--walk-n @ 39 F (increased to 42 F. after food from line restocked) cubed ham @ 36 F.--walk-in freezer @ -4 F.-stor5age refrigerators @ 36 F.; 36 F.; 38 F.; storage freezers @ 10 F.; 18 F.--spaghetti w/ meat (logs) cook temp= 181 F @ 9:30 AM; 146 F. @ 10:40 AM-dish-machine @ 160 F wash cycle; 186 F. rinse cycle-facility is clean and well-organized-Focus for improvement: Milk from line at end of lunch at 44 F.--52 F. (used bubble ice packs on line--but these aren't holding milk--how long is milk in temperature danger zone?) This practice needs to be improved to keep milk closer to 41 F. during service. No points deducted; but may on future inspections.
|
3/6/2014 | Routine Inspection 1st | 100 |
- [2] Food protected during storage; preparation; display; service; transportation
Observed staff on service line touch nacho chips bare-handed. Staff must war gloves on washed hands when directly touching ready-to-eat foods that will not be cooked. Corrected immediately. CFPM spoke with employee.
- General Comments that relate to this Inspection
-observations made during lunch ervice and clean-up--no additional violations noted--walk-in b@ 39 F.; ham @ 40 F.;walk-in freezer @ -7 F.-storage freezers @ -2 F; -6 F; -10 F.-storage refrigerators @ 38 F.; 36 F.; 42 F.foods on service line: cheeseburgers @ 133 F--140 F.; beans for nachos @ 153 F.; peperroni pizza @ 130 F.dish machine; wash @ 152 F.; rinse @ 178 F. (first cycle; later cycles > 190 F.)-hand sinks stocked with soap and paper towels; did not have opportunity to observe hand washing--discussed screening for student helpers who are absent. CFPM says she always asks if student has been ill with nausea; diarrhe; or vomiting. If so; they must stay out of kitchen for 48 hrs after they are well and symptom-free-quats sanitizer @ 200 ppm (taken from logs)Areas to focus attention:1.) make sure staff wash hands before applying gloves; gloves must always be worn when preparing or serving ready-to-eat foods2.) replace thermometer in storage refrigerator--has split mercury and reading is not accurate--the outside thermometer on this refrigerator is also not accurate
|
10/8/2013 | Routine Inspection 2nd | 98 |
- [2] Food protected during storage; preparation; display; service; transportation
Noted staff on carts putting thumb into cartons of fries; chicken nuggets during food service after taking money. Must pick up containers in such a way to avoid touching foods. Placing cartons on a tray for service might help.
- [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.Note: test kits for quats had been compromised--had fallen into water and were not useable.
- General Comments that relate to this Inspection
-completed observations during lunch service--no other violations noted-walk-in @ 40 F; turkey breast @ 42 F.-walk-in freezer @ -14 F. -reach-in units @ 40 F; 32 F.; 38 F.; 40 F.; and 32 F. One unit was waiting to be serviced and was not in use for food storage.-temps. taking from cook logs (thermocouple battery died)- hamburger @ 180 F. (10:15 AM); chicken nuggets @ 190 F. (9:55 AM)-hand sinks stocked-observed staff and student helpers washing hands-good personal hygiene-dish machine @ 155 F (wash cycle); 183 F. (rinse)--staff are washing tables and using a quats sanitizer afterwards-however; this sanitizer is not being tested for concentration routinely--reccommend testing and logging daily just like with the dish machine
|
1/28/2013 | Routine Inspection 1st | 96 |
- General Comments that relate to this Inspection
-observations made primarily during lunch service-no violations noted-walk-in @ 39 F. turkey breast lunch meat @ 36 F; ham lunch meat @ 37 F-walk-in freezer @ 8 F-storage refrigerators all between 34-40 F.-storage freezers all between 2 and 6 F-all refrigeration unit and cook temperatures logged appropriately-temps. on line noted-beef/rice dish @ 128 F.; cheese pizza @ 121 F; beef crumbles @ 185 F; cooked chicken @ 192 F; Spanish rice @ 172 F-bologna sandwiches @ 56-60 F; (had just been prepared); grated cheese on taco line @ 43 F-handsinks stocked with soap and paper towels-dish machine @ 150 F wash/178 F rinse cycle -observed staff washing hands before applying glovesCFPM is aware of need to screen and exclude sick employees with vomoting & diarrheal illness for 48 hrs after last bout of illness has passed.Remind all staff who take money during lunch service to serve open foods such as fries in such a way that food is not directly touched with hands to avoid a potential norovirus risk.
|
8/30/2012 | Routine Inspection 2nd | 100 |
- General Comments that relate to this Inspection
INSPECTION COMPLETED AFTER END OF LUNCH SERVICE. OBSERVED STORAGE AND PREP FOR NEXT DAY.OBSERVED STAFF WEARING PROTECTIVE GLOVES TO ASSEMBLE BREAKFAST SANDWICHES. HANDWASHING AND GOOD PERSONAL HYGIENE OBSERVED.WALK IN @ 37 DEGREESSALSA @ 39 DEGREESCOOKED CHICKEN @ 39 DEGREESALL REACH IN STORAGE UNITS @ 32-40 DEGREESREFRIED BEANS (JUST REMOVED FROM CAN) @ 66 DEGREESSLICED TOMATOES @ 39 DEGREESALL REACH IN FREEZERS @ 7 TO 20 DEGREESDAILY LOGS KEPT AND NO PROBLEMS NOTED. WALK-IN FREEZER @ -5 DEGREES. WRAPPED APPLES OBSERVEDNOTE: WALK IN FREEZER STILL HAS A LEAK IN ONE OF THE COPPER PIPES. ALTHOUGH IMPROVEMENT IS NOTED IN THAT LEAK AND ICE ON FLOOR ISN'T AS EXTENSIVE AS PREVIOUSLY THIS IS STILL A SAFETY HAZARD AND SHOULD BE CORRECTED BY FACILITIES MANAGEMENT. FAILURE TO CORRECT MAY RESULT IN POINT DEDUCTION ON NEXT INSPECTION. REMINDED CFPM OF 48 HR EXCLUSION FOR EMPLOYEES WITH GASTROENTERITIS SYMPTOMS AFTER LAST BOUT OF ILLNESS.
|
3/7/2012 | Routine Inspection 1st | 100 |
- [2] Food protected during storage; preparation; display; service; transportation
FOOD SERVICE EMPLOYEES ON CARTS OBSERVED TAKING MONEY AND SERVING FRENCH FRIES PLATED TOUCHING FRIES WITH FINGERS. REFRAIN FROM DIRECT FOOD CONTACT AFTER HANDLING MONEY.SINGLE CARTONS OF MILK ON CARTS LEFT UNICED DURING SERVICE. INTERNAL TEMP @ 53 DEGREES. IF THESE ARE NOT KEPT ICED DURING LUNCH SERVICE; THEY MUST BE DISCARDED AND NOT RETURNED TO WALKIN.
- General Comments that relate to this Inspection
NO OTHER VIOLATIONS NOTED.WALKIN @ 39 DEGREESSLICED HAM @ 36 DEGREES;WALKIN FREEZER@ -2 DEGREESNOTED ICE ON FLOOR OF FREEZER. RISKY TO EMPLOYEES. THIS THIS WAS NOTED LAST INSPECTION AND STILL NEEDS REPAIR. CFPM TO SUBMIT WORK ORDER. IS CAREFUL TO KEEP FOOD AWAY FROM DRIP.HOT HOLDING TEMPS TAKEN BEANS @ 190 DEGREESTACO HAMBURGER @ 164 DEGREESRICE @ 134 DEGREES. DISCARDED IF NOT USED.HANDSINKS STOCKED; WATER @ 106 DEGREES (IN STAFF RESTROOM AS WELL)DISHMACHINE WASH CYCLE 162 DEGREESRINSE @ 184 DEGREESSTORAGE REFRIGERATORS @ 32 ; 42 DEGREESSTORAGE FREEZERS @ -10 TO 0 DEGREESCOOK TEMPS LOGGEDHAMBURGER @ 186 DEGREESCHICKEN @ 188 DEGREES.DISCUSSED SICK EMPLOYEE SCREENING TO MAKE SURE THOSE WITH VOMITING/DIARRHEA ARE EXCLUDED FROM WORK FOR 48 HRS AFTER THE LAST BOUT OF ILLNESS.MEAT SLICER ALSO WAS VERY CLEAN.
|
12/21/2011 | Routine Inspection 2nd | 98 |
- General Comments that relate to this Inspection
NO VIOLATIONS NOTED.ALL TEMPERATURES CHECKED AND LOGGED DAILY. REVIEWED AND NO PROBLEMS NOTED.WALKIN FREEZER @ -6 DEGREESWALKIN REFRIGERATOR @ 38 DEGREESSTORAGE FREEZER @ -12 DEGREESSTORAGE REFRIGERATORS @ 40; 40; & 36 DEGREESDELI UNIT @ 39 DEGREESHOT HOLDING PIZZA @ 143 DEGREESCOOK TEMPERATURE ON PIZZA @ 165 DEGREESHOT HOLDING CHICKEN SOUP @ 183 DEGREESNO ISSUES NOTED ON FOOD SERVICE LINE. NO STUDENT HELPERS EMPLOYED AT THIS TIME. NOTED RAW SCRAMBLED EGGS IN WALKIN. ALL EGG PRODUCTS ARE PASTEURIZED OR PRE-COOKED. THIS KITCHEN OCCASIONALLY COOKS RAW TURKEY BURGERS OR RAW CHICKEN. DISCUSSED PROPER STORAGE; HANDLING AND COOKING AND CFPM HAD GOOD KNOWLEDGE OF NECESSAY CONTROLS. DISCUSSED SICK LEAVE POLICY FOR EMPLOYEES.DISHWASHER @ 160 DEGREES WASH CYCLE AND 182 DEGREES RINSE CYCLERECOMMENDED A LOG BE DKEP FOR QUATS SANITIZER VALUES. RECOMMEND THOROUGH CLEAN OF MEAT SLICER INCLUDING FOOD AND NON FOOD CONTACT SURFACES AFTER EACH USE.
|
4/4/2011 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
No violations observed at time of inspection.No food preparation or cooking observed at time of inspection.High temp. dishwasher recorded with 180 F rinse cycle.Walk in reefer @ 39 F; walk in freezer @ -20 F.Chemicals properly stored and labeled.Garbage compactor and enclosure observed clean and organized. Notes:Hot food temperatures along with refrigeration temperatures are monitored and recorded on a daily basis. Temperture logs were reviewed and food is rotated first in and first out method. This facility is following the HACCP procedures outlined by the Washoe County School District.
|
10/13/2010 | Routine Inspection 2nd | 100 |
- General Comments that relate to this Inspection
No violations observed at time of inspection.Notes:Walk in reefer @ 36 F; all other reach in reefers observed < 40 F.Walk in freezer @ -13 F; reach in freezers recorded < -5 F.Quat sanitizer @ 200 ppm.High temp dishwasher @ 180 F final rinse cycle.All chemicals properly stored and labeled.Handsinks properly stocked. Hot food temps. along with refrigeration temperatures are monitored and recorded on a daily basis. Temp. logs were reviewed and food is rotated first in first out method. This facility is following the HACCP procedures outlined by the Washoe County School District.
|
5/17/2010 | Routine Inspection 1st | 100 |
| No violation noted during this evaluation. | 11/4/2009 | Routine Reinspection 1st | 100 |
Restaurant representatives - add corrected or new information about Wcsd North Valleys High School, 1470 E Golden Valley Rd, Washoe County, NV »