- SECTION XVI: GENERAL COMMENTS
NO VIOLATIONS OBSERVEDNOTESHOT AND COLD 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. NO ADDITIONAL CFPMS/ NO FAILED EXAMSALL REFRIGERATION TEMPERATURES MET OUR REQUIREMENTSHAMBURGERS @ 167; BAKED BEANS @ 171; POPCORN CHICKEN @ 174REVIEWED COOKING AND COOLING CHARTS.
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1/27/2016 | 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 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.MILK MACHINE @ 34 DEGREESREFRIGERATOR @ 37 DEGREESPOPCORN CHICKEN @ 160 DEGREESHAMBURGERS @ 171 DEGREESBREADED CHICKEN PATTY @ 189 DEGREESREVIEWED COOKING AND COOLING CHARTS
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8/13/2015 | Routine Inspection 2nd | 100 |
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
FLOORS DIRTY UNDERNEATH MCCALL FREEZER AND REFRIGERATOR. FLOOR IN THIS AREA NEEDS TO BE CLEANED.
- 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 SYMPTOMS (FEVER; VOMITING; JAUNDICE; DIARRHEA) ARE TO BE EXCLUDED FROM WORK FOR AT LEAST 48 HOURS AFTER SYMPTOMS STOP.ALL REFRIGERATION TEMPERATURES MET OUR REQUIREMENTS.REVIEWED COOKING AND COOLING CHARTSBREAKFAST EGGS @ 180 DEGREESYOGURT @ 38 DEGREES
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2/2/2015 | Routine Inspection 1st | 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. 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.ALL REFRIGERATION TEMPERATURES MET OUR REQUIREMENTS.EGGS @196 DEGREESYOGURT @ 36 DEGREES
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8/22/2014 | Routine Inspection 2nd | 100 |
- [2] Food protected during storage; preparation; display; service; transportation
NON FOOD ITEMS IN WITH FOOD IN THE DRY STORAGE ROOM. IMMEDIATELY CORRECTED.
- General Comments that relate to this Inspection
NOTES:HOT AND COLD FOOD TEMPERATURES AS WELL AS REFRIGERATION TEMPERAURES 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. THE EMPLOYEE HEALTH POLICY WAS DISCUSSED TO PLACE EMPHASIS ON ILL EMPLOYEES EXHIBITING GASTROINTESTINAL SYMPTOMS (FEVER; VOMITING; JAUNDICE; DIARRHEA) ARE TO BE EXCLUDED FROM WORK FOR AT LEAST 48 HOURS AFTER SYMPTOMS STOP. ALL REFRIGERATION TEMPERATURES MET OUR REQUIREMENTSBREAKFAST EGGS @ 174 DEGREESYOGURT @ 36 DEGREES
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1/16/2014 | Routine Inspection 1st | 98 |
- [1] Storage; handling of clean equipment / utensils
FOOD CONTAINERS STORED FACE UP. INVERT CONTAINERS. IMMEDIATELY CORRECTED.
- 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. FOODS ARE ROTATED FIRST IN AND FIRST OUT. FREQUENT HANDWASHING WAS EMPHASIZED AS WELL AS THE NEED TO WEAR GLOVES WHEN HANDLING READY TO EAT FOODS. THE EMPLOYEE HEALTH POLICY WAS DISCUSSED TO PLACE EMPHASIS ON ILL EMPLOYEEES EXHIBITING GASTROINTESTINAL SYMPTOMS (DIARRHEA; FEVER; VOMITING; JAUNDICE) ARE EXCLUDED FROM WORK FOR AT LEAST 48 HOURS AFTER SYMPTOMS STOP. ALL REFRIGERATION TEMPERATURES MET OUR REQUIREMENTS.BACON AND EGGS @ 181 DEGREESBEVERAGE MACHINE NO LONGER BEING USED. REMOVE FROM FACILITY BY NEXT ROUTINE INSPECTION.
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8/20/2013 | 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 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 PROCEDURES 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; QUATERNARRY AMMONIA IS USED AS A SANITIZER. THE EMPLOYEE HEALTH MANUAL WAS DISCUSSED WITH THE FOOD SERVICE 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 REQUIREMENTS.CHICKEN BURRITO @ 172 DEGREES
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1/14/2013 | 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 REQUIREMENTS.CHICKEN FAJITA @ 169 DEGREESHADDOCK FISH @ 168 DEGREESHAMBURGERS @ 165 DEGREES
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9/11/2012 | Routine Inspection 2nd | 100 |
- [2] Handling of food; ice; minimized
- [2] Potentially hazardous food properly thawed
APPLES FOUND ON SERVICE LINE IN A SELF SERVE CONTAINER. SERVE READY TO EAT FOODS; E.G. APPLES; COOKIES IN A SINGLE SERVICE METHOD. IMMEDIATELY CORRECTED.
- General Comments that relate to this Inspection
NOTES:HOT AND COLD FOOD EMPERATURES 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. DISCUSSED EMPLOYEE HEALTH POLICY WITH THE FOOD SERVICE MANAGER TO ENSURE ILL EMPLOYEES EXHIBITING GASTROINTESTINAL SYMPTOMS (DIARRHEA; VOMITING; FEVER; JAUNDICE) ARE EXCLUDED FROM WORK FOR AT LEAST 48 HRS AFTER SYMPTOMS STOP.BREAKFAST BURRITO @ 156 DEGREESALL REFRIGERATION TEMPERATURES MET OUT REQUIREMENTS.
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2/15/2012 | Routine Inspection 1st | 98 |
- [2] Food protected during storage; preparation; display; service; transportation
- [1] Rooms clean; lockers provided; facilities clean; properly located
- General Comments that relate to this Inspection
2205-00390 - PURSE; HAND LOTION STORED ABOVE FOOD. STORE BELOW FOOD. IMMEDIATELY CORRECTED. 2205-00050 - FOOD CONTAINERS STORED IN WICKER BASKETS. STORE IN CLEANABLE CONTAINERS. IMMEDIATELY CORRECTED.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 PROEDURES 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.CHICKEN PATTIES @ 176 DEGREES
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9/7/2011 | Routine Inspection 2nd | 97 |
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2/15/2011 | Routine Inspection 1st | 100 |
- [1] Thermometers provided and conspicuous
- General Comments that relate to this Inspection
00080 - NO THERMOMETER FOR REACHIN/IMMEDIATELY CORRECTEDNOTESHOT 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 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 IS WITHIN OUR ACCEPTABLE RANGES.
- SECTION XVII: ABATEMENT DATE
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9/1/2010 | Routine Inspection 2nd | 99 |
- 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 STOCKED WITH SINGLE SERVICE 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 PROCEDURES OUTLINED BY THE WASHOE COUNTY SCHOOL DISTRICT. ALL REFRIGERATION MET REQUIRED TEMPERATURES.BURGERS @ 171 DEGREESBURRITOS @ 181 DEGREESVEGETABLE MIX @ 169 DEGREESCHICKEN @ 181 DEGREES
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1/5/2010 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
NOTES:No violations observed at the time of inspection.Observed temperature logs. All product/ambient temperatures checked were within regulation. Facility well run; clean and organized. Sanitizer and test strips available. Makeup quatenary dish sanitizer @ 200ppm residual.
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11/10/2009 | Routine Inspection 2nd | 100 |
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