- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
Facility shall replace damaged/torn refrigeration gaskets; all gaket material must be cleanable.
- [1] Non-food contact surfaces of equipment and utensils clean
Facility shall clean under and around grill area; observed build-up.
- General Comments that relate to this Inspection
The following was observed at the time of inspection:Hot-holding/cooking temperatures checked good; egg cooking at 172F; ham at 156F; hamburger cooking at 162F; biscuit gravy at 158F.Cold-holding checked good; ham at 42F; egg whites at 41F; cheese at 38F; sausage also 38F; sliced tomatoes at 43F.Dishwasher sanitizing at 50-100ppm chlorine; sanitizer buckets available at 50-100ppm chlorine.All refrigeration and freezer temperatures checked within regulation; products date marked and in compliance with new regulations.Reviewed new regulations concerning no bare hand contact with ready-to-eat foods.Handsink stocked and functional; observed handwashing.Restrooms stocked and clean.
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9/9/2015 | Routine Inspection 1st | 98 |
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
Facility shall replace refrigeration gaskets as needed; all gaskets must be smooth and easily cleanable.
- [1] Non-food contact surfaces of equipment and utensils clean
Facility shall clean under/between/and around grill area; observed some build-up of grease.
- [1] Premises free of litter; unnecessary articles; equipment/personal articles properly stored; authorized personnel
Please store all employee drinks with a lid and straw and away from food away from food preparation areas. (observed some open drink containers)
- General Comments that relate to this Inspection
The following was observed at the time of inspection:Hot-holding checked good; eggs at 157F; cheese sauce at 154F; white gravy at 153F.Cold-holding checked good; tomatoes at 41F; blue berries at 37F; ham and sausage at 38F; cheese at 39F.Dishwasher sanitizing at 50-100ppm chlorine; sanitizer bucket checked at 50-100ppm chlorine.All refrigeration and freezer temperatures checked within regulation; please ensure proper date codes/marking on food products. Some of the date labels were not updated. Handsink checked stocked and functional; observed handwashing.Reviewed employee illness policies; procedures ok.
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9/23/2014 | Routine Inspection 1st | 97 |
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
Observed some areas in food preparation area that need to be repaired to ensure a smooth and easily cleanable surface; walls; gaskets; freezer chest; handles etc. Recommend FRP washable walls in food preparation areas to ensure easy cleanability.
- [1] Non-food contact surfaces of equipment and utensils clean
Observed a few areas in food preparation that need cleaning; gaskets; reach-in refrigeration units; behind and between equipment; stove area etc. Maintain surfaces clean to avoid possible cross-contamination.
- [1] Wiping clothes: clean; use restricted
250) Moist wiping cloths must be kept in sanitizing solution between uses to prevent bacteria growth.
- General Comments that relate to this Inspection
The following was observed at the time of inspection:Hot-holding/cooking temperatures checked good; potatoes at 156F; eggs cooking at 186F; gravy at 163F.Cold-holding checked good; sausage at 43F; tomatoes at 42F; cheese at 41F; ham at 44F. Dishwasher sanitizing at 50-100ppm chlorine on final rinse sanitization.Refrigeration units checked good within regulation; monitor walk-in unit (ambient temperature at approximately 43F during rush period). Please ensure unit stays at <40F.Please practice no bare hand contact with ready-to-eat foods*****
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7/24/2013 | Routine Inspection 1st | 97 |
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
Two maintenance issues observed - one electrical outlet cover missing (where window fan plugs in) and couple of frying pan handles in disrepair and covered with a rag; and duck tape. Replace electrical outlet cover and handles of frying pans to allow for proper cleaning. Cutting boards that are heavily scored should be resurfaced or replaced in a timely fashion.
- [1] Non-food contact surfaces of equipment and utensils clean
Many non food contact areas in kitchen need cleaning. This includes walls; lights switches; outlets; seasoning shakers; underneath equipment; etc. Clean thoroughly to prevent potential cross contamination and pest attraction.
- General Comments that relate to this Inspection
Hand sink stocked-hand washing observedAll refrigeration @ 40F or below and equipped with thermometers-salad make up @ 40F-line make up units @ 39F; 40F--cottage cheese @ 40F--deli meats from 38F - 40F-walk in @ 39F--cooled gravy @ 41FRaw products stored below ready to eat foodsDishwasher @ 50 ppm chlorineTest strips on siteLights shieldedChemicals stored separatelySanitizer bucket @ 100pppm chlorineHot holding ok-gravy @ 150FCook aware of final cooking temperatures-Thermometer availableSlicer broken down and washed; rinsed; and sanitized after every use*No cooling observed; but process discussed. Reiterated that items being cooled need to be cooled from 140F to 40F within 4 hours.*Cleaning remains the biggest concern in this facility. It is high volume and relatively small; which makes it more difficult. Deep cleanings are done before and after the summer rush; though one or two in between is highly recommended.
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8/16/2012 | Routine Inspection 1st | 98 |
- [5] Potentially hazardous food meets temperature requirements during storage; preparation; display; service; transportation
Potatoes found at 52F after 30 hours. All hot items must be cooled from 140F to 40F within 4 hours to prevent potential bacteria growth. *Product voluntarily discarded.*
- [1] Non-food contact surfaces of equipment and utensils clean
Many non food contact areas in kitchen need cleaning. This includes walls; lights switches; outlets; seasoning shakers; etc. Clean thoroughly to prevent potential contamination.
- [1] Walls; ceilings: attached equipment constructed; good repair; clean surfaces; dustless cleaning methods
Several holes in walls need to be sealed to prevent potential pest access. In addition; weather stripping on back door is ready for replacement for the same reason.
- General Comments that relate to this Inspection
Hand sink stockedDishwasher @ 100ppm chlorineSanitizer bucket @ 50ppm chlorineFood product stored correctlyIce machine cleanLights shieldedRefrigeration temps ok-make ups @ 38F; 39F-walk in @ 41FFreezers ok**Cooling is the biggest concern in this facility. Cooling practices for potatoes and turkey reviewed with operator and some improvement is warranted. All items must be cooled from 140F to 40F within 4 hours.-Potatoes are cooled in large pot at room temperature for several hours and then stored in walk in same pot. The next morning they are cut up. Recommended better cooling practice of spreading out on sheet pans to allow air flow and putting into walk in as soon as they reach 70F.-Turkey found at proper temperature; but large cut wrapped in tinfoil. This cooling process may be too slow. Recommended uncovering for cooling and/or halving or quartering product to increase air flow and speed cooling.
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10/11/2011 | Routine Inspection 1st | 93 |
- [2] Food protected during storage; preparation; display; service; transportation
Observed cook handling raw burger patty and then continuing on food preparation without washing hands. Hands must be washed regularly and after handling raw meat products. Discussed alternative methods such as using tongs (keep chicken and beer tongs separate) or using a disposable glove to place meat products on grill and then disposing.
- [1] Non-food contact surfaces of equipment and utensils clean
Some cleaning needed in facility. Between line equpment; light switches; power cords; etc. Some wall surfaces also have splashes of food debris. Clean surfaces thoroughly to prevent potential hand contamination.
- General Comments that relate to this Inspection
Hand sinkst stockedRestroom stockedice machine cleanScoops stored correctlyOverall; facility is clean; some detailing work neededRaw product stored correctlyAll refrigeration @ 40F or belowCooling practices appear to be good*Method is to sheep pan any items that need cooling. This was reviewed last year and appears to have been improved.*pot salad @ 40F*rice @ 40FDishwasher @ 50ppm chlorine**Test strips were not adequate. Test strips that can register the proper sanitizer concentration range of 50-100ppm chlorine needed.**Discussed the changing out and washing of tongs at least every 4 hours with operator.
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10/25/2010 | Routine Inspection 1st | 97 |
- General Comments that relate to this Inspection
**All violations except for the Certified Food Manager correctedDishwasher @ 100ppm chlorineWalls clean and holes sealedReviewed cooling practices with owner extensively*Facility has until 12/23/09 to obtain one full time certified food manager
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11/5/2009 | Routine Reinspection 1st | 100 |
- [5] Potentially hazardous food meets temperature requirements during storage; preparation; display; service; transportation
Turkey found @ 50F. *Product voluntarily discarded.* Turkey was prepared the night before; place whole in the walk in and sliced during the day. Cooling practice is inadequate and needs to be adjusted. Recommend slicing turkey as soon as cool enough to speed cooling. See notes for additional cooling recommendations.
- [4] Sanitization rinse; clean; temperature concentration; exposure time; equipment; utensils sanitized
140) Dishwasher not dispensing proper levels of sanitizer. Repair unit to dispense adequate amounts of sanitizer to ensure proper sanitization. *Violation must be corrected within 48 hours* Until corrected; one sink of the two compartment sink (next to dishwasher) must be cleaned and sanitized and filled with 50-100ppm chlorine. Dishes coming out of the dishwasher must be soaked for 1 minute in solution and then air dried.
- [1] Walls; ceilings: attached equipment constructed; good repair; clean surfaces; dustless cleaning methods
Walls need cleaning throughout facility. Underneath two compartment sink; hole in wall needs to be sealed. This was noted on last years inspection as well. Any other penetrations in wall should be sealed to prevent pest access.
- General Comments that relate to this Inspection
Hand sink stockedSanitizer buckets in place - concentration a little too high**Reviewed proper concentration for sanitizer buckets with operator. 50-100ppm chlorineTest strips on siteAll refrigeration @ 40F or belowProduct stored correctlyFloors in good shape and clean**Chili beans were found in walk in at approx 160F in large stock pot. Discussed cooling practices with operator. All hot products must be cooled from 140F - 40F within 4 hours. Most large pots of product such as this will have a difficult time cooling in a safe time period. Recommend splitting the product into smaller metal pans at a minimum; or using an ice bath to rapidly cool. **Certified food manager given by owner is currently registered at a different facility. No certified food manager is currently on staff. Facility must have a minimum of one full time Washoe County certified food manager within 60 days. Certificate MUST be posted. List of instructors provided.
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10/22/2009 | Routine Inspection 1st | 90 |
- [1] Original container; properly labeled
Need to keep opened products in NSF or equivalent containers.
- [1] Installed; maintained
Spray nozzle retention spring is fatigued and needs to be replaced.
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
350) Floor in need of repair. Repair the following area(s) to maintain a smooth; durable; and easily cleanable surface. Need to completely repair kitchen floors
- [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. Ensure the ceilings in the walk-in REfrig are kept clean.
- General Comments that relate to this Inspection
Handsinks fully stockedObserved kitchen staff washing hands multiple timesBoth reach-in frzrs were <0FWalk-in refrig @35FTemps noted: Plated chicken breast @172F; cold ham @35F; cold Turkey slices @37F; Hot potato soup @163F; hot-held pork chop @151FSanitizer dishwasher used - tested - 100 ppm CLRestrooms clean and stockedDumpster area clean
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5/12/2008 | Routine Inspection 1st | 96 |
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