- [1] In-use food; ice dispensing utensils properly stored
Observed bowl used as scoop in rice bin.090) Store ice/food scoops within separate clean container or in product with handle up to minimize hand contact with product.
- [2] Toilet rooms: self closing doors; fixtures maintained; clean; hand soap/drying devices provided; proper waste receptacle
Observed back handsink by walk ins without paper towels.310) Keep hand sinks stocked with soap and paper towels at all times to ensure proper hand washing.Corrected on site.
- General Comments that relate to this Inspection
Notes:-front handsinks stocked; observed good employee hand washing-gloves in use; discussed glove use with no issues noted-discussed cooling procedures with no issues noted; cooling is not currently documented; cooling log provided to operator. Recommend documenting process for cooling to ensure foods are cooled from 135F to 70F within 2 hours and from 70F to 41F within another 4 hours.-discussed final cook temperatures; raw handling; thawing procedures with no issues noted-all cold holding checked ok - walk in - cooled chicken wings at 41F; corn dog 38F; tomatoes 41F; produce walk in 34F; 3 make up units on cook line - all product 37-41F. Freezer - all product frozen. Do ensure pans are not over filled. Recommend closing lids when not in use.-hot holding checked ok - 170F and above-dishwasher checked at 50ppm chlorine; test strips available-ice machine clean; scoops stored properly-linens are done by Alsco; good separation between clean and dirty-food stored properly-facility is very clean and well maintained-chemicals labeled and properly stored-employee restroom stocked and clean-discussed date marking procedures with operator; per operator; prep is done daily and no product is stored more than 3 days. Recommend labeling all prepped items to ensure no items are kept over 7 days.-regular pest control by Clark; no issues noted at time of inspection-no undercooked food is served-discussed employee health - ensure anyone with gastrointestinal symptoms (vomiting / diarrhea) is excluded for 48 hours after symptoms stop.
|
6/10/2015 | Routine Inspection 1st | 97 |
- General Comments that relate to this Inspection
Violation noted on previous inspection has been corrected - cold holding drawers checked at 38F
|
6/4/2014 | Routine Reinspection 1st | 100 |
- [4] Facilities to maintain product temperature
40) Cold holding unit (cold holding drawers) not maintaining proper temperature - Cold holding drawer outer digital thermometer reading 33F; however internal thermometer and food (hot dogs; deli meats; hamburger) at 47F to 49F. All food products removed to walk-in. Repair unit to maintain 40 degrees F or below to prevent bacteria growth. Facility currently using temperature logs - *ensure a combination of internal food temperatures and thermometer gauges are used to monitor proper temperatures.
- General Comments that relate to this Inspection
General Notes:-hand sinks stocked-gloves in use for all ready-to-eat food preparation and service-cook-line make-up unit at 38F -cheese; tomatoes; cooked chicken breast 38F to 42F-pizza make-up unit at 37F -pepperoni; cheese; sausage 37F to 40F-hot holding: -beans; shredded chicken 167F to 170F-discussed final cooking temperatures of potentially hazardous food with no problems noted-walk-in at 36F -deli meats; cheese; chicken wings at 37F to 40F-produce walk-in at 40F-observed proper thawing-raw product stored properly - no cross-contamination issues noted-discussed cooling procedures with no problems noted-freezer less than 0F-food and single service items stored 6" above ground-ice machine clean; scoop stored properly-dishwasher at 100 ppm chlorine-chemical test kits available-food and single service items stored 6" above ground-chemicals labeled and stored properly-front dairy reach-ins less than 40F-ice bin scoops stored properly-employee and customer restrooms stocked and clean-discussed employee health policies. Ensure employees ill with gastrointestinal symptoms (vomiting and/or diarrhea) are excluded for the duration of the illness and 48 hours after symptoms stop.
|
5/30/2014 | Routine Inspection 1st | 96 |
- General Comments that relate to this Inspection
No violations noted at time of inspectionNotes:-hand sinks stocked-gloves used for ready-to-eat food preparation and service-pizza make-up unit at 38F -sausage; pepperoni; cheese; pre-cooked chicken wings 37F-40F-sandwich/salad make-up unit 37F -deli meats; cheeses 38F-41F-cold holding drawers less than 40F -hamburger 39F-freezer -3F-hot holding: -shredded chicken; beans 158F - 160F-walk-in 37F -cooked and cooled shredded chicken 37F-39F-raw product stored properly - no cross-contamination issues noted-containers labeled and dated-discussed cooking and cooling procedures with no problems noted-observed equipment and temperature logs in use-discussed proper final cooking temperatures with operator with no problems noted-walk-in freezer less than 0F-produce walk-in less than 40F-ice machine clean; scoop stored properly-wiping cloth sanitizer buckets 100 ppm chlorine-dishwasher checked at 100 ppm chlorine-chemical test kits available-employee restroom stocked and clean-food and single service items stored 6" above ground-chemicals labeled and stored properly-restrooms stocked and clean-discussed employee health policies. Ensure ill employees exhibiting gastrointestinal symptoms (diarrhea; vomiting; fever; jaundice) are excluded from work for at least 48 hours after symptoms stop.
|
2/26/2013 | Routine Inspection 1st | 100 |
- [1] Non-food contact surfaces of equipment and utensils clean
220) Non food contact surfaces of equipment dirty. All non food contact surfaces of equipment must be clean.Observed surfaces of equipment on cook line with stains from cleaning floors. Clean and sanitize all surface on regular basis to prevent cross contamination. Correct by the end of 4/18/12.
- [1] Walls; ceilings: attached equipment constructed; good repair; clean surfaces; dustless cleaning methods
Ceiling above large cooker in new storage area - paint ceiling where paint is needed to make surface smooth; sealed; durable; easily cleanable. Correct by 4/23/12.
- General Comments that relate to this Inspection
Notes:Walk in cooler @ 40 f. Cheese 38 f; Veggies 38 f. All food products stored properly and clean. Floors clean.Walk in freezer @ 0 f. All food products frozen. Condensation unit in good condition - no leaks. Floors clean.Reach in coolers @ 40 f. Lettuce 38 f. Cheese 38 f.Drawer coolers: Burger patties 39 f; Hot dogs 39 f; Deli meat 39 f. All drawers and handles clean. Hot holding: Marinara 163 f; Beans 168 f. Utensils; cookware; glassware clean and stored properly. Hood area clean.Prep area; Meat slicer clean.Handsinks stocked properly and accessible.Prep sinks clean and operational.Dishwasher @ 50ppm. Sprayer in good condition.Ice machine and bin clean - scoops clean and stored properly.mzappe@wildisland.com
|
4/17/2012 | Routine Inspection 1st | 98 |
- General Comments that relate to this Inspection
The following was observed during the inspection:Walk in refrigerator @ 40 f. All food stored properly. Fan guards clean and condensation unit in good condition. Tomatoes 38 f; Deli meat 38 f; Mushrooms 38 f; Cheese 38 f.Walk in freezer 0 f; All food products frozen. All products stored properly.Reach in units @ 40 f; lettuce 38 f; Ranch dressing 38 f; Sliced tomatoes 38 f; Pepperoni 38 f; Sausage 38 f; Corn Dogs 37 f. Make up units @ 40 f; Cooked chicken breast 38 f; Cheese 38 f.Grill coolers: Raw burger patties 38 f; Hot dogs 38 f; Cheese 38 f.Hot holding: Shredded chicken 168 f; Beans 170 f.All handsinks operational and stocked properly with soap and p-towels.Hood grill/ Hood area clean and well maintained.Ice machine and bins clean - scoops stored properly in food grade containers.Floors; counters; equipment; handles; microwaves; meat slicer; and prep areas very clean.Dishwasher @ 50ppm. Dishwasher area clean and well maintained.Customer area for dining very clean and well maintained.Observed proper food prep onsite and hand washing.
|
3/18/2011 | Routine Inspection 1st | 100 |
- [1] Lighting provided as required; fixtures shielded
- ==============================================================================================================
No violations observed.
- General Comments that relate to this Inspection
The following was observed during the inspection:Reach in coolers @ 40 f. All food stored properly. Cheese 38 f; Diced Chix 38 f; Sausage 38 f; Pepperoni 38 f; Chix wing 33 f; Tomatoes 38 f; Ham 38 f. Freezer 1 f. All food stored properly. All food products frozen.Walk in 38 f. Diced Chix 38 f (Cooked); Cheese 38 f; Whole deli turkey & Roast beef meat 38 f. Raw chix 38 f (Stored on bottom shelf).Freezer 8 f. All food products frozen and stored properly.Grill drawer coolers; Raw hamburger patties 36 f; Cheese 36 f; Hot dogs 36 f.Hot holding: Chicken 170 f; Beans 167 f; Marinara sauce 174 f.Handsinks stocked properly w/ soap and p-towels and accessible.Dry storage clean and food products stored properly.Dishwasher @ 100ppm.Sani buckets @ 100ppm.Front counter coolers @ 38 f. All food products have current dates. Front counter freezer 10 f. All food items frozen.Ice bins and ice machine clean and all scoops stored properly in food grade containers.All floors and counters clean.All equipment; knive storage; and prep table areas clean.Kitchen has designated area for employees drinks away from food prep areas.Facility very clean.
|
5/19/2010 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
The following was observed during the inspection:Hot holding: Chix 176 f; Beans 180 f.Reach in 36 f; H-patties 35; Roast beef 36; Turkey 36; Hot dogs; 36.Makeup unit @ 38 f; Pepperoni 38 f; Cheese 38 f; Chix wings 39 f.Walk in reefer @ 38 f; Whole roast beef 38 f; tomatoes 38 f; All food products stored properly.Freezer @ 10 f; All food frozen. Meat slicer; Mircrowaves clean.Counters; hood vents; and floors clean.All handsinks stocked and accessible. Ice bin clean and scoops stored properly.Dry storage clean and organized.Sani bucket @ 100ppm. Dishwasher @ 100ppm.Cutting boards clean and smooth.
|
8/12/2009 | Routine Inspection 1st | 100 |
- [1] Walls; ceilings: attached equipment constructed; good repair; clean surfaces; dustless cleaning methods
360) Wall in need of repair. Repair following area(s) to maintain a smooth; durable; and easily cleanable surface: Area where old soda machine was pulled out.
- [1] Premises free of litter; unnecessary articles; equipment/personal articles properly stored; authorized personnel
Employee drink stored above make up unit. Stored all employee drinks covered and below all food prep surfaces.
- General Comments that relate to this Inspection
Hand sinks stockedDishwasher @ 100ppm chlorineAll reefer units holding 40F or below.Cooled chicken - 37F Line drawers holding @ approx 42F - recommended keeping all pan slots filled to maintain temperature better.Ice machine cleanSteam tables > 165F**Discussed cooling process with operator **Discussed ice scoop storage options with operator
|
6/24/2008 | Routine Inspection 1st | 98 |
Restaurant representatives - add corrected or new information about Wild Island Water Dogs Restaurant, 1855 E Lincoln Way, Sparks, NV »